Culinary Stage: Chef Luis Valenzuela | Mole: From Chile to Sauce

Deep, complex and layered with flavour, mole is one of Mexico’s most celebrated culinary traditions—and a fascinating preparation.
Join Chef Luis Valenzuela for an exploration of mole negro, following its transformation from individual ingredients into a harmonious sauce. At the centre of the experience is duck with mole negro, served with handmade corn tortillas: a dish that brings together depth, warmth and tradition in every bite.
Mole rewards patience. Throughout the demonstration, Chef Luis will slow down the process and reveal how careful preparation, confident seasoning and time allow many distinct flavours to become one balanced sauce. Guests will learn how dried chiles are selected, prepared and layered, and how roasting, grinding and cooking build complexity at every stage. He will also discuss the importance of tasting throughout the process and understanding when the sauce has reached the right balance.
Alongside the mole, Chef Luis will demonstrate the art of making corn tortillas by hand. From working with masa to shaping and cooking each tortilla, guests will see how this simple staple becomes an essential part of the finished dish—perfect for gathering every last taste of mole from the plate.
Carefully selected wines will accompany the experience, chosen to complement the richness of the duck and the intricate flavours of the mole negro. Each pairing will offer a different perspective, showing how wine can draw out the sauce’s spice, savoury depth and subtle sweetness while maintaining balance across the dish.
More than a recipe, mole is a lesson in transformation. It shows how time, technique and respect for each ingredient can create something far greater than the sum of its parts.
Join Chef Luis Valenzuela on Cornucopia’s Culinary Stage for a thoughtful and delicious journey from chile to sauce, paired with exceptional wines and the unmistakable warmth of handmade tortillas.

Menu
1ST COURSE
Roasted Squash & Poblano Soup
Toasted Pepitas · Crema · Chile Oil
2ND COURSE
Duck with Mole Negro
Slow-Roasted Duck · Mole Negro · Roasted Seasonal Vegetables · Handmade Corn Tortilla
3RD COURSE
Cajeta Flan
Goat’s Milk Caramel · Cinnamon · Toasted Pepitas

Put simply, the Culinary Stage Series is like being in the audience of a live cooking show, and you get to enjoy the food creations - complete with drink pairings. The series features local and national chefs, producers and beverage professionals to provide attendees the chance to learn their cooking tips and tricks, and enjoy multi-course, drink-paired menus.
*Menu subject to change

Room set-up/format: Sit down service. Small plates with select beverages
Attire: Casual, comfortable