Mise En Place is excited to see what we can accomplish together with your family, friends, co-workers, or even strangers, because like a story, great food is best when it's shared. In addition to our public classes below, we also offer private events, corporate groups, and culinary kids parties.
What is the Paleo style of eating? What is the health benefit? What can I eat and what can’t I eat? Chef Laurel will guide you through the do’s and don’t of the Paleo diet while creating a delicious dinner in the Mise en Place kitchen. Menu will include: Cauliflower Hummus with Endive Wraps, Chicken Tagine, Roasted Butternut Squash & Fuji Apple Soup with Bone Broth, Roasted Beets with Apple Cider Vinegar Glaze, Sauteed Kale w/Asian Yams and Flourless Chocolate Cake
Chef Laurel Herman
Class Time: 6:30-9:00PM
Nothing says warm and toasty like a night of fresh pasta, just like Nonna makes! Tonight we’ll make: Beef & Fontina Ravioli, Winter Pesto, Carbonara, Endive and Orange Salad, Spicy Broccoli Salad and Zeppoles for dessert. Price is for 2 people.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
It’s January and everyone is wishing for warmer weather and sunny skies. No need to pack your bags, instead just join us for a night of Mexican cooking to lift your spirits. Menu includes: Pork Chili Verde, Chipotle Eggplant with Black Beans, Baked Rice, Sopa de Lima and Wedding Cookies.
Chef Jenny Tremblay West
Class Times: 6:30-9:00PM
What’s fresh and in season in January? Root vegetables!! We have our carrots,parsnips, turnips, rutabaga, the variety of potatoes galore. Chef Laurel will introduce you to some amazing dishes that combine these lovely roots with other winter vegetables like squashes and hearty greens. Menu includes: Rutabaga & Apple Soup, Potato Gnocchi with Winter Greens and more.
Chef Laurel Herman
Class Time: 6:30-9:00PM
Welcome to the first of Mise en Place’s Cooking 101 series. Each month we will highlight a different method, technique or food. The classes are great building blocks for any home cook, at any level. There’s nothing better than a great roasted chicken! This class will review poultry, how to clean, season, truss and even spatchcock a bird. Accompanying the chicken will be a couple of simple side dishes.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
Famous for pimento cheese and pickles, Jason Alley has been a steward for Richmond’s food scene for nearly two decades. With the opening of his first restaurant comfort, Alley helped Broad St. become a destination for arts, culture, and local business. 6 - 7:30 p.m.
Celebrate the season in style with these fabulous small bites…perfect for any party. Tonight’s class starts out with a House Cocktail followed by a menu including: Seared Beef with Horseradish Cream, Wild Mushroom Tartletts, Green Goddess Endive Boats, Baked Brie Bites with Cranberry Relish, Gougeres and Chocolate Salami (yes salami!).
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
Let’s celebrate Chinese Year with a delicious Asian feast. Chef Jenny always creates some magical dishes to welcome the new moon. Menu includes: Scallion Pancakes, Long Life Noodles, Cantonese Fish in Parchment, Bok Choy with Shiitake Mushrooms, Chinese Egg Custard and more. Join us in this festive celebration.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
Whaat? Italian dishes without pasta and bread?? Well absolutely! All of the fantastic flavors of your favorite Italian dishes but none of the gluten. Menu includes Hearty Italian Soup, Layered Polenta, Vegetable Lasagna with Homemade Marinara, Chicken Picatta with Sauteed Green Beans and Italian Lemon Cake.
Chef Laurel Herman
Class Time: 6:30-9:00PM
This class is all about the senses….the smell of the food, the touch of the produce and feel of the knife in your hand and of course the taste of the amazing dishes created. Menu includes: a special welcome cocktail, Chocolate (think mole) Chicken with Rose Petals, Smashed Potatoes, String Bean Almondine, Aphrodisiac Salad and a Silky Sexy Chocolate Mousse. Price is per couple.
Chef Laurel Herman
Class Time: 6:30-9:00PM
Let’s create some delicious sweet and savory dishes together, with the ones you love. This class is geared towards kids 7-12 yrs old and must be accompanied by an adult. Enjoy this fun, family filled class in the Mise en Place kitchen. Menu to include: Broccoli & Gouda Souffle, Caesar Salad with Homemade Croutons, Chicken Parmesan, Chocolate Mousse with Raspberries and Sugar Cookies to decorate and take home. . Class price covers one adult and one child.
Chef Jenny Tremblay West
Class Time: 11:00AM-1:30PM
Come join us and taste six different and unique styles of sparkling wine as Certified Sommelier Sarah Briggs talks with us about the various grapes, regions, styles and methods of production that make each one noteworthy. We'll also learn what makes Champagne so special, why bubbly is the ultimate food wine, and more. Light appetizers will be paired with sparkling wines.
Certified Sommelier Sarah Briggs
Class Time: 6:30-8:30PM
Celebrate Valentine’s Day with a unique experience of not only dining together, but cooking together! Menu includes: Crostini with Camembert & Homemade Fig Jam, French Onion Soup, Roasted Brussels Sprouts with Bacon & Hazelnuts, Hanger Steak with Garlic Brandy Butter and White Chocolate Mouse Parfaits with Raspberry Coulis. Price is per couple.
Let’s bring back some of those tried and true classic recipes. Menu includes: Clam & Potato Chowder, Steak au Poivre, Wedge Salad with Blue Cheese, Root Vegetable Barley Salad, Homemade Dinner Rolls and Warm Chocolate Cakes. Price is per couple.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
Are you often amazed…and puzzled but the number of dishes you have to clean after making a meal? This class will show you how to make that daunting task lighter with delicious one pan dishes. From soups, to entrees, to even desserts. Menu coming soon.
Chef Laurel Herman
Class Time: 6:30-9:00PM
From Baltimore to Oahu to Richmond, Mike Ledesma’s culinary travels and Filipino heritage continue to inspire his cooking. Once a financial advisor, he made a career change in 2002 when he enrolled in culinary school in Hawaii. Since then, he’s brought his passion for food back to the East Coast with the opening of his first independent restaurant Perch. 6 - 7:30 p.m.
From walking around New York City as a cook in the 90’s to being an executive chef in San Francisco just a year ago, Matthew Tlusty’s passion and cooking has always revolved around seafood. He returned to Richmond to open Salt Box Oyster Co. in 2018. Matthew will share that passion for seafood during his demo. 6 - 7:30 p.m.
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. At Mise En Place, she’ll share what to tips about buying cheese and the perfect pairing. 6 - 7:30 p.m.
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.
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.
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.
We have single or couples digital gift cards available. Purchasing our gift card creates a unique code. Your recipient selects the class they would like to attend then enters this code at checkout. The value of the gift card is subtracted from the value of the order total. Gift cards expire after one year of purchase.