Let’s have a late lunch by the sea. Maybe you’re spending weekends at the beach and you want to enjoy a nice meal on the deck. Menu includes: Classic Clam Chowder, Crusty Bread with Homemade Herb Butter, Shaved Asparagus Salad with Lemon Vinaigrette & Parmesan Shavings, and a Lemon Tart with Fresh Berries.

Chef Yvette Daniels

Chef Yvette Daniel is a bilingual Spanish-American dual citizen and an honors graduate of Le Cordon Bleu College of Culinary & Baking Arts

I grew up in Spain in a charming beachside town near Barcelona where I attended The Anglo American School. I moved to RVA in the winter of 2017 to open my restaurant “The Wooden Spoon” on Libbie & Patterson Avenues.

Class Time: 6:30-9:00PM

Things are blooming and the farmer’s markets are also full of lovely produce, baked goods and more. What better way to celebrate the season than with a delicious spring meal? . Our menu includes: Herb Deviled Eggs, Lamb Meatballs with Mint Chimichurri, Honey Glazed Carrots with Hazelnuts, Brussels Sprouts with Bacon and Lemon Bars.

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Did The White Lotus Season 3 inspire you to explore all things Thai? The food is some of the most delicious food around and tonight we’ll guide you through some of the classics. Menu includes: Chicken Satay with Peanut Sauce, Pad Thai, Thai Red Curry (with Chicken), Galam Plee Pad Nam Pla (garlic stir fry cabbage), and Easy Thai Donuts.

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Join Chef Yvette Daniel, owner of The Wooden Spoon Catering, for a fun and delicious night of story telling, paella and more.

Paella Class: A step by step HANDS ON COOKING CLASS making of Paella focusing on technique, products and measurements. Menu will include: Pan con Tomate Aceite y Manchego (Spanish tomato bread with Manchego), Paella Mariscos (mussels, clams, shrimp & white fish) ,Orange & Curly Endive Salad and Mel i Mato (Fresh Cheese drizzled with honey and topped with nuts. We’ll also enjoy some lovely Sangria.

Class provided recipes to make notes.

Chef Yvette Daniel is a bilingual Spanish-American dual citizen and an honors graduate of Le Cordon Bleu College of Culinary & Baking Arts

I grew up in Spain in a charming beachside town near Barcelona where I attended The Anglo American School. I moved to RVA in the winter of 2017 to open my restaurant “The Wooden Spoon” on Libbie & Patterson Avenues.

Class Time: 6:30-9:00PM

Let’s explore how to create a beautiful, plant-based cheese and crudité board using simple, seasonal ingredients. Perfect for hosting, gathering , or an intimate picnic. Menu will include: Tofu Ricotta, Herbed Cashew Cheese Spread, Seasonal Vegetables, Simple Dips, Pickled Elements, and Tips for Styling and Serving a complete crudité board.

‍ Participants will leave with ideas for creating their own boards at home for gatherings and special occasions.

EmmaLee Gough is a chef, culinary educator, and co founder of The Conscious Table — Her culinary training spans the globe: with time studying in Sweden, India and Costa Rica. 
EmmaLee’s philosophy is simple, plant-based cooking shouldn’t feel like a compromise. It should feel like a celebration. She designs her classes to feel like the best kind of dinner party: hands-on, unhurried, and full of technique you’ll actually use at home. 

Chef EmmaLee Gough

Class Time: 6:30-9:00PM

Join Chef Yvette Daniel, owner of The Wooden Spoon Catering, for a fun and delicious night of story telling, paella and more. Paella Domingo is a dish that is made with family and friends to celebrate each other.

Paella Class: A step by step HANDS ON COOKING CLASS making of Paella focusing on technique, products and measurements. Menu will include: Welcome snacks with olives and cheese, Pork Rib, Chicken, Cauliflower and Mushroom Paella, Garden Salad, and a seasonal dessert

Class provided recipes to make notes.

Chef Yvette Daniel is a bilingual Spanish-American dual citizen and an honors graduate of Le Cordon Bleu College of Culinary & Baking Arts

I grew up in Spain in a charming beachside town near Barcelona where I attended The Anglo American School. I moved to RVA in the winter of 2017 to open my restaurant “The Wooden Spoon” on Libbie & Patterson Avenues.

Class Time: 6:30-9:00PM

Warmer days are here, and it’s tie to bring bold, smoky BBQ flavors into the kitchen. in this class, we’ll create a vibrant, plant - based take on classic summer dishes using stovetop and oven techniques, new dishes you can surprise everyone with at your next grill out! Menu will include: Pan Seared Lion’s Mane Mushrooms, Carrot “Hot Dogs”, Blackberry BBQ Glaze, Carrot Top Chimichurri, Seasonal Side Salad with Cashew Ranch Dressing , and Lemon Posset to end the night.

EmmaLee Gough is a chef, culinary educator, and co founder of The Conscious Table — Her culinary training spans the globe: with time studying in Sweden, India and Costa Rica. 
EmmaLee’s philosophy is simple, plant-based cooking shouldn’t feel like a compromise. It should feel like a celebration. She designs her classes to feel like the best kind of dinner party: hands-on, unhurried, and full of technique you’ll actually use at home. 

Chef EmmaLee Gough

Class Time: 6:30-9:00PM

Tonight we’ll be celebrating the foods of Puerto Rico with a menu of Empanadas de Pollo, Mofongo, Camarones a la Criolla, Arroz Con Gandules (rice with pigeon peas) and Bizcoho Mojadito (rum soaked sponge cake)

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Let’s celebrate Spring!. Join us for a hands on, collab class of food and spirits with Beth Dixon of Salt and Acid. This month we are welcoming all of the bright, fresh flavors of spring. Beth will show us how to create some unique Cocktails: Blueberry & Cassis Margarita and an Elderflower Negroni. Food Menu: Dried Flower Rolled Goat Cheese with Local Honey, Zucchini Fritters with Romesco Sauce, Curry Chicken Salad in Lettuce Cups, Zesty Asparagus Tart and Roasted Strawberry Shortcake Sheet cake.

Price includes the class plus specialty beverages.

Known for her shrubs and high acid cocktails, Beth is the sole proprietor of Salt and Acid. Through her business, she focuses on cocktail menu consulting, bar staff training and private events. She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild.

Chef Christine Wansleben & Beth Dixon

Class time 6:30-9:00 p.m.

Join Chef Yvette Daniel, owner of The Wooden Spoon Catering, for a fun and delicious night of story telling, food & fun.

Chef Yvette has an incredible lineup of Venezuelan appetizers. Menu will include Jugo Tamarindo o Mango (Fresh Tamarind/Mango Juice), Tequenos (pastry covered cheese sticks), Empanada de Cazon (Dogfish or Shark Steak Empanadas) and Arepitas con Diablitos y Natilla (a thick cream served with arepas).

Chef Yvette Daniel is a bilingual Spanish-American dual citizen and an honors graduate of Le Cordon Bleu College of Culinary & Baking Arts. “I grew up in Spain in a charming beachside town near Barcelona where I attended The Anglo American School. I moved to RVA in the winter of 2017 to open my restaurant “The Wooden Spoon” on Libbie & Patterson Avenues.”

Class Time: 6:30-9:00PM