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.
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
Join us for appetizers, wine and learn how to make a signature recipe from chef Mike Ledesma of Perch. After a personal lesson, sample Mike’s dish and take part in a candid conversation about food and Richmond’s dining scene.
From Baltimore to Oahu to Richmond, Mike’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.
Celebrate some of the great dishes of the USA, as we travel coast to coast cooking and enjoying some of our countries most beloved foods. Menu includes: Maryland Crab Cakes, Louisiana Jambalaya, California Avocado Citrus Citrus Salad, Nashville Hot Chicken Sliders and Florida Key Lime Pie.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
Join us for an incredible night of the foods and flavors of Spain. Menu includes: Chicken/Shrimp/Mussel Paella, Chorizo Stuffed Dates, Ensalada Orange, Fennel, Red Onion & Mint, Tortilla de Patata and Tarta de Santiago (almond cake). PRICE IS PER COUPLE.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
A St Patricks Day celebration that may not include Lucky Charms, but it will be magically delicious. Menu includes: Corned Beef and Cabbage, Colcannon Potatoes , Irish Soda Bread and Irish Cream Chocolate Trifle. All paired with a tall glass of Guinness.
Chef Laurel Herman
Class Time: 6:30-9:00PM
Warm up with classic deli favorites as we visit NYC’s famous 2nd Avenue Deli. Menu includes: Potato Knishes, Hot Pastrami & Corned Beef Ruben Rolls, Matzoh Ball Soup, Coleslaw and Two Flavors of Rugela. Class price is for 2 people.
Chef Laurel Herman
Class Time: 6:30-9:00PM
Tonight will a fantastic evening highlighting the wonderful foods of Brazil. Menu will include: Moqueca Fish Stew, Biribando Salad, Pao de Queijo (GF Cheese Bread), Feijoada, Quindim Custard and of course…Caipirinhas. Background music will be playing to get us in the Brazilian spirit.
Chef Jenny Tremblay West
Class Time: 6:30-9:00PM
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.
Enjoy a Spring Sunday Tea Party in Shockoe Slip. Menu includes Pimento Tea Sandwiches, Benedictine Tea Sandwiches, Glazed Strawberry Vanilla Scones, Waldorf Chicken Salad, Mini Quiche Lorraine, and both hot and cold teas to go along with the dishes.
Chef Jenny Tremblay West
Class Time: 10:30AM-1:00PM
Don’t let the word “vegetarian” scare you away from creating and cooking some amazingly delicious meatless meals. Menu will include: Black Bean & Sweet Potato Burgers with Toppings, Quinoa Salad with Grilled Tomatoes, Spinach & Garlic, Broccoli & Gouda Souffles, Tempeh Curry Salad Over Asian Coleslaw and a Vegan Chocolate Tart.
Chef Laurel Herman
Class Time: 6:30-9:00PM
Mise en Place’s own Pastry Chef Jenny will show you how to create sensational desserts for you to share and enjoy. We know there won’t be enough time to eat ALL of the sweets, so we’ll provide the boxes and bags for you to take some home. A light lunch will be served as well. Menu includes: Glazed Cherry Hand Pies, No Bake Carrot Cheesecakes, Strawberry Swiss Roll, Oatmeal Cream Pies and Chocolate Fudge Cupcakes with Ganache.
Chef Jenny Tremblay West
Class Time: 10:30AM-1:30PM
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.
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
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.