Enjoy all of your favorite Greek dishes, but without any gluten. Chef Laurel has created a flavorful menu of Avgolemono Soup, Greek Pizza, Moussaka, Briami Greek Ratatouille, Traditional Green Salad and Rice Pudding. There may be some Greek Coffee with a shot of Ouzo to finish.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Yes, Richmond is definitely a brunch town, but what about vegan options for breakfast? Chef Laurel has the answer with a sweet and savory brunch menu including: Vegan Stuffed Sweet Potatoes, Savory French Toast with Local Tomato Chutney, Quinoa Breakfast Salad, Tofu Scramble with Tempeh “Bacon”, and Vegan Banana Bread. Coffee and tea will be provided as well.

Chef Laurel Herman

Class Time: 11am-1:30PM

Let’s take a deep dive into Portugal, home of hundreds of unique grape varietals and distinctive growing regions, demarcated and defined by law long before Bordeaux. You may be familiar with vinho verde, the inexpensive quaffing wine, but do you know single vineyard, aged alvarinho from the Vinho Verde region—the largest in Portugal?

The weather is getting cooler and the farmer’s market vendors are starting to sell their early fall produce. There’s no menu until we see what is available at the market. Chef Jenny will hit the markets early, collecting amazing produce, herbs, breads and proteins, then bring it all to Mise en Place to chop, stir and saute. This is a great class on learning how to put together impromptu dishes straight from your local farmers.

Chef Jenny Tremblay West

Class Time: 11AM-1:30PM

Come celebrate the beginning of Germany’s 2 week extravaganza - Oktoberfest! Avoid the crowds and the lines, and join us at Mise en Place to create our own mini beer garden with music, food and yes…beer. Menu includes: Beer Braised Pork Chops with German Mustard, Red Cabbage with Apples, Soft and Salty Pretzels, Spaetzle Dumplings and Apple Strudel. Plus a selection of German beer and wine.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Ian Merryman opened Tiny Victory in the Arts District last year after showcasing his culinary skills through the popular, long-running pop-up The Jackdaw. Ian has been cooking for the past 16 years with a passion for Asian, particularly Filipino, cuisine stemming from his mother’s military travels during his childhood. 6 - 7:30 p.m.

It’s all about our roots…vegetables that is! Tonight’s class will highlight the season’s root veggie and tubers. Menu includes Beef Provencal with Root Vegetables, Roasted Beets, Carrots & Spinach, Rutabaga, Sweet Potato & Asian Yam Mash, Winter Green Salad with Bacon Dressing and Parsnip Cupcakes.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Fall in Italy…think of warm braises, fresh bread and red wine. Chef Jenny will create a wonderful menu for all to enjoy. PRICE IS PER COUPLE.

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

Vegan soups, stews, roasts and braises. The menu for this delicious class will include: Roasted Butternut Squash Soup, White Bean and Cabbage Stew, Whole Roasted Cauliflower and Apple Crumble, just to name a few.

Chef Laurel Herman

Class Time 6:30-9:00PM

Curious about the foods of South Africa? Never heard of Biltong Stew? Join Chef Jenny for this fabulous menu of: Beef Bobotie, Pumpkin Fritters, Biltong Stew, Morogo Spinach and Malva Pudding.

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

Hundreds of Virginia wineries will be bustling for the 31st annual Virginia Wine Month—the oldest in the United States. But, there is no need to drive to visit Virginia vino. For this class, we will focus on the Monticello American Viticultural Area (AVA), and its environs, the choicest part of the state to grow grapes, where Thomas Jefferson’s dream of winemaking lives today.

We invite you to join us for a very special night featuring traditional Appalachian food and foodways. Our special guests Katie Hoffman and Brett Tiller of Vintage Kitchen Cast Iron and Collectibles will highlight the history and preservation of Appalachian food and culture. This hands-on cooking demonstration will be laced with music and storytelling. Brett and Katie teach us how to make some delicious regional dishes, and we’ll all work together—Appalachian style—to create a dinner to be remembered. During the meal, Katie will sing some traditional Appalachian ballads and Brett will play his bluegrass banjo. 6 p.m. - 9 p.m.

It’s that time of year for game day parties and we’ve got a menu with a little bit of pizzazz. Menu includes: Creamy Tomato Basil Soup, Kicked Up Grilled Cheese Sandwiches, Asian Spiced Chicken Wings with Dipping Sauce, Fiesta Black Bean Salad and Apple Crumble with Fresh Whipped Cream.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Time to turn on the oven and fill the house with the heavenly aroma of fresh baked desserts. In this class you will bake a variety of dishes to both enjoy in class and take home to enjoy later. Light refreshments will be served during this class too. Menu includes: Double Chocolate Cupcakes, Glazed Apple Hand Pies, Ricotta Cookies, Date Bars and Mini Pumpkin Swirl Cheesecakes.

Chef Jenny Tremblay West

Class Time: 11AM-1:30PM

Quickly becoming a go-to breakfast and lunch destination in downtown, Salt & Forge is known for a hearty mix of salads, sandwiches and buttery biscuits. While Chef David Hahn keeps that biscuit recipe hush, he’ll be whipping up some other favorites you can bring home. 6 - 7:30 p.m.

You may have seen one of River City Woodfire’s mobile ovens at your favorite RVA brewery. Joe Lajoie started making pizzas at home and turned this passion into a business. He’ll teach the basics of making your own dough and sauce. Although we don’t have a wood-fired oven, you’ll learn some tricks to get the perfect crust in your kitchen. 6 - 7:30 p.m.

Talk tamales and authentic Mexican food with the owners of Richmond hot spot Abuelita's. Karina and Lalo will lead a demo teaching how to make both sweet and savory tamales to add Latin flavor to your holiday season. 6 - 7:30 p.m.