Enjoy cheeses with cider, beer, and wine during this interactive session where you will learn how to create the perfect pairings at home. Truckle Cheesemongers is a pop-up cheese shop created by Maggie Bradshaw. Maggie has worked in several cheese shops from D.C. to North Carolina before branching out on her own. She offers monthly cheese shares, classes at Blue Bee Cider, and keeps the case full of delicious selections at Tuckahoe Seafood.

6 - 7:30 p.m.

Join us on a magic carpet ride to the land of exotic flavors and spices. Menu includes: Lamb Kofta with Spicy Yogurt Sauce, Couscous with Onions & Raisins, Tagine of Vegetables & Olives, Moroccan Carrot Salad, Feta Stuffed Dates and Moroccan Orange Cake. PRICE IS PER COUPLE.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Back by popular demand, our Korean foods class. Menu includes: Bibimbap Rice Bowls with Bulgogi, Spicy Soft Tofu Stew, Banchan Scallion Salad, Spicy Cucumbers, Pickled Carrots and Kimchi, Kimchi Pancakes. Class includes a kimchi at home demo. PRICE IS PER COUPLE.

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

Welcome to Spring in RVA. Tonight you’ll prepare some of the season’s classic dishes. Menu will include: Spring Onion Soup, Asparagus, Leek & Gruyere Souffle and Salad Nicoise, Southern Rice Salad and Pavlova with Fresh Berries.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Do you love the exotic flavors and smells of Indian food but don’t know how to replicate those dishes at home? Chef Jenny will guide you through each dish so you can create your own buffet for friends and family. Menu includes: Butter Chicken (Makhani), Instant Pot Vegetable Biryani, Roti, Chana Masala, Masoor Dal, Mango & Coriander Chutneys and Raita.

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

With Cinco de Mayo earlier this week…it’s time to put some Mexican flavors with a California vibe into your food. Menu includes: Margaritas!! Mexican Caesar Salad, Fish and Shrimp Tacos with Slaw & Chipotle Cream, Chicken Tinga Toastada, Rice & Beans with Grilled Vegetables, Jalepeno Salsa and Lime Custards. PRICE IS PER 2 PEOPLE.

Chef Jenny Tremblay West

Class TIme: 6:30-9:00PM

May is the start of Chef Laurel’s new cooking class series: dinner & a movie. We’ll create signature dishes from the highlighted movie - which will be playing on our screen while we cook and dine. Tonight’s movie is Moonstruck. The menu will include: Rose’s Pepper Toast, Minestrone Soup, Stuffed Manicotti, Sausage & Peppers, Melon wrapped in Prosciutto and Bobo’s Dessert Cart: Tiramisu.

Chef Laurel Herman

Class Time: 6:30-9:00PM

Grab your passports, saute pans and forks as we prepare and enjoy delicious gluten free dishes from different regions throughout the world. Menu includes: Sopa de Lima from Mexico, Musakhan from Palestine, Vegetable Pakoras from India, Turkey Sliders Topped with Asian Slaw and GF English Trifle

Chef Laurel Herman

Class Time: 6:30-9:00PM

Join Chef Jenny for the first of her continuing series highlighting the foods and flavors of the Mediterranean. Tonight’s Greek menu includes: Grilled Chicken Souvlaki, Chopped Greek Salad, Baked White Fish (Psari Plaki) with Onions & Tomatoes, Baked Pasta with Haloumi, Olives & Breadcrumbs, Lima Bean Salad with Dill & Feta, Tatziki & Pita, Date and Walnut Phyllo Rolls with Warm Honey

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

Lush makes liquor-infused cupcakes baked personally by Rachel Bolling. She opened a storefront in Scott’s Addition last year. Nearby, Virago Spirits opened a tasting room featuring a cocktail bar highlighting its distilled rums, gins, and brandies. Together, these two spirited businesses will discuss baking with alcohol and sweet pairings. 6 - 7:30 p.m.

Are you or someone you know a vegan who is stumped when it comes to preparing delicious, seasonal vegan foods? This class is for you! Fruits, vegetables, grains and spices…oh my! Menu will include: Mock Curry Chicken Salad in Pita Bread, Chick Pea “Tuna” Salad,

Chef Laurel Herman

Class Time: 6:30-9:00PM

This class will not only focus on teaching basic cooking techniques, but also learn how to cook with farmers market finds…and NO RECIPES. Knife skills and pantry basics are key to cooking success. This class is geared towards intermediate cooks who want to expand their skills & get a fresh approach to working with fresh produce. Let’s see what Chef Jenny will find at the farmer’s market!

Chef Jenny Tremblay West

Class Time: 11:30AM-2:00PM

Time to chill out …when it’s too hot to put on the oven. Enjoy these sweets and treats including Dragon Fruit Smoothie Bowls, Vegan Chocolate Tart, Raw Carrot Cupcakes, and Raw Chia Berry Parfaits and Donut Holes too.

Chef Laurel Herman

Class Time: 6:30-9:00PM

A warm summer night along the Champs-Elysees…and a table for 2. The perfect night deserves a perfect menu of: Salmon Rillettes, Caramelized Onion Tart, a basket of Gougeres, Steak au Poivre with Peppercorn Sauce, Frisee aux Lardon Salad and a Market Berry Clafoutis. CLASS PRICE IS FOR TWO.

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

This month’s food in the movies series stars a delightful brunch from Breakfast at Tiffany’s. Dine like Audrey Hepburn. Menu includes: Moon River Mimosa Cocktails, Mini Croissants with Egg Salad and Goat Cheese with Smoked Salmon, Buttermilk Mini Pancakes, Mini Quiche Lorraine Souffle a la Holly and Go Lightly Ambrosia Salad. Enjoy your brunch while watching Breakfast at Tiffanys on our movie screen.

Chef Laurel Herman

Class Time: 11:00AM-1:30PM

Let’s take the dining al fresco. Invite friends, neighbors and family for a great meal under the stars. Menu will include Peach and Tomato Salad

Chef Laurel Herman

Class Time: 6:30-9:00PM

On this magical tour we are leaving Greece and heading to the coast of Spain..Costa del Sol, Barcelona and Valencia. Menu to follow.

Chef Jenny Tremblay West

Class Time: 6:30-9:00PM

Join us in supporting the Alzheimer Association during the Longest Day. We're hosting a special class for family and caregivers with a focus on nutritional foods that fuel memory. During this hands-on workshop, we'll show you how to make a balanced, bite-sized meal that can easily be eaten. Net proceeds will be donated to the Alzheimers Association.

Chef Christine Wansleben

Class Time: 6:00PM-8:00PM

Another fantastic sweets and dessert class by Pastry Chef Jenny. This class we will focus on more summer friendly desserts that won’t melt all over your kitchen. Light savory snacks will also be served in this class. Plus we’ll have all of the containers and bags to take home some of the goodies you’ve created.

Chef Jenny Tremblay West

Class TIme: 11:00AM-1:30PM

As proprietor of Belmont Butchery, Tanya Cauthen talked about a “nose to tail” philosophy before anyone else knew what that meant. Tanya and her shop have been featured nationally in Bon Appetit, Saveur and Food & Wine Magazine, where she was named a “Maverick Butcher” in 2008. With her background as a chef, she is Richmond’s original trendsetter for hand-cut meats, house-made sausages. 6 - 7:30 p.m.

Did you know that Jon Bon Jovi has a “pay what you can” cafe in NJ? Or that you can go on YouTube and watch Sir Paul McCartney make mashed potatoes? Join us tonight to make some of our favorite rock n roll legends’ favorite foods. Menu includes: Ziggy Stardust Welcome Cocktail, Paul Stanley Rock n Roll all Night Caesar Salad, Mick Jagger Satisfaction Shrimp Curry, Jon Bon Jovi Born to be My Baby Salmon with Yogurt Sauce, Sir Paul McCartney’s “O Blah Di” Vegetarian Enchiladas and Blondie’s Decadent Chocolate Butter Cream Cupcakes. Leather jackets optional! PRICE IS PER COUPLE

Chef Laurel Herman

Class Time: 6:30-9:00PM

A Nomadic Yankee who likes long nights in a hot kitchen, Chef Julie Heins has worked all over both coasts but made Richmond and Secco Wine Bar her home in 2015. Since graduating from the New England Culinary Institute in 2006, she has become a wine-loving culinary lifer and James Beard Women in Culinary Leadership Finalist. She has always been dedicated to sourcing and highlighting local, seasonal ingredients with menus that show love for both old and new techniques. 6 - 7:30 p.m.

From the perfect croissant, breads, and chocolate chip cookies to photo-worthy macarons, Whisk brought some sweet touches to Shockoe Bottom. Owner/baker Morgan Botwinick will be sharing the tricks behind making one of her favorite pastries. 6 - 7:30 p.m.

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.

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.