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Shake & Stir #002: Shrimp & Pumpkin Seed Mole with Fany Gerson

Wednesday, 11/11 | 7:00pm ET | via Zoom

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Shake & Stir #002: Shrimp & Pumpkin Seed Mole with Fany Gerson

Wednesday from 7:00 PM - 8:30 PM EST

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Add to Calendar 2020-11-11 19:00:00 2020-11-11 20:30:00 America/New_York Shake & Stir #002: Shrimp & Pumpkin Seed Mole with Fany Gerson Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.

Details to view the event are private and will be sent along with your ticket purchase.

Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.




This fall, Kitchen Rodeo and Tanqueray are joining forces to bring you Shake & Stir: Save Restaurants, a cooking and cocktail series in support of the hospitality community. In this three-part series, you’ll join the country's most talented chefs and mixologists as they walk you through making and mixing some of their favorite dishes and cocktails. Each class will feature a dish paired with a delicious Tanqueray gin cocktail.

Alongside a generous $25,000 donation by Tanqueray, 100% of proceeds will support Relief Opportunities for All Restaurants (ROAR) and Independent Restaurant Coalition (IRC), both fighting to save independent restaurants.



After years spent traveling and tasting in her home country, renowned pastry chef Fany Gerson dreamed of bringing Mexico’s sweetest flavors to the United States. Now, Fany is the chef and founder of the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business, as well as the recently opened Fan-Fan Doughnuts. From paletas to her “fan-fan” doughnuts, Fany brings to life traditional Mexican flavors in creative and inventive ways. While best known for her sweets, this summer, Fany launched homestyle food delivery, exploring the diverse and rich flavors of traditional, savory Mexican cuisine. Fany is also the author of James Beard-nominated cookbook My Sweet Mexico.

Danny Louie is a second generation bartender who has built acclaimed bar programs at some of San Francisco’s best bars and restaurants, including The Alembic, Chino, and Mister Jiu. A master at pushing flavor boundaries, Danny is the co-founder of Gāmsāān Cocktail Co, a cocktail pop-up experience and soon-to-be cocktail bar.


Sauces are king in Mexico, and you’re sure to want to use Fany’s pumpkin seed mole (pipián verde) on everything moving forward. This sauce with pre-hispanic roots gets its flavor from roasted pumpkin seeds and chiles. Served over shrimp (or roasted cauliflower for those with restrictions), you’ll also prepare two additional Mexican classics—Mexican white rice and lime-chia agua fresca—to round out this perfect meal.

To complement Fany’s pumpkin seed mole, Danny has created the Autumn Conquistador, also embracing many things green. Sweet, citrus, and spice come together in this cocktail featuring Tanqueray 10, lime, coconut, jalapeño, and Green Chartreuse.

Like all things Kitchen Rodeo, you'll cook, shake, and stir with Fany and Danny in real time. You'll ask questions and get feedback on your dish (and drink)—all for a great cause!



Pumpkin seed mole:

  • Pumpkin seeds
  • White onion
  • Serrano or jalapeño chiles
  • Garlic
  • Dried oregano
  • Kosher salt , to taste
  • Stock or water
  • Olive oil or vegetable oil
  • Cilantro
  • Shrimp or cauliflower, to serve

Mexican White Rice:

  • White rice
  • Vegetable oil
  • White onion
  • Garlic cloves
  • Stock (or water)
  • Parsley sprig
  • Kosher salt
  • Serrano chile

Lime-Chia Agua Fresca:

  • Limes
  • Sugar
  • Chia seeds

Autumn Conquistador cocktail:

  • Tanqueray 10 gin
  • Sweetened coconut milk, canned
  • Green Chartreuse
  • Jalapeno
  • Lime
  • Cilantro

Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.

Must be 21+.

Please Drink Responsibly. Imported by Diageo, New York, NY



A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.

Refunds & cancellations:

There will be no refund for cancellations for registration. All donations and sales are final.

Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.


Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.


Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet). This consent includes, but is not limited to:

(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;

(b) Permission to use my name; and

(c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.

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17% of $2,500 goal

Kitchen Rodeo