Welcome to our “Fresh From the Farmer’s Market” cooking class series. Our menu tonight will all depend on what we find at tonight’s Birdhouse Farmer’s Market. We will live stream our shopping, make a plan for a menu, and cook from these amazing ingredients, instead of from recipes. Join us and see how chefs can plan a seasonal menu. This class will also be held on August 12th.

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

We are heading itching for the warmer weather for a lovely picnic by the water.. Enjoy this hands-on cooking class, learning traditional techniques, followed by a delicious, picnic worthy Greek meal. Our menu includes: Blistered Cherry Tomato and Baked Feta Crostini, Grilled Eggplant Carpaccio with Balsamaic, Skordalia Garlic Dip with Pita Bread, Lamb Meatballs and Creamy Herb Lemon Orzo

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Happy 250 America!! Tonight will be celebrating with some classic cocktails and small bites representing good ole USA. Cocktail Menu: TBD. Canape Menu to include: Kicked Up Pimento Cheese Stuffed Peppers, Cheeseburger Sliders with Caramelized Onions, Mini Tomato Pie, Deviled Eggs, Shrimp Salad in Lettuce Cups and Peach Cobbler

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 is also former 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.

It’s summer in Spain, and we are craving delicious, and refreshing dishes to enjoy on the patio. The menu will include: Chilled Gazpacho with Spanish Omelettes, Pan con Tomate, Tortilla Patatas, and Tortilla de Calabacin (Zucchini).

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.” The restaurant has since closed but Yvette still offers The Wooden Spoon’s amazing food through her Private Chef services.

Class Time: 6:30-9:00PM

Let’s celebrate summer with all that the south has to offer!. The menu includes: Vidalia Onion Puff Pastry Turnovers, Pimento Cheese Crostini, Creamy Avocado & Chive Potato Salad, Fried Shrimp with Remoulade, Mini Nashville Hot Fried Chicken Sandwich and Southern Coleslaw. Price covers 2 registrations.

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Tonight we’ll be preparing a spread of French hors d’oeuvres and small plates. Menu includes: French Onion Soup Puff Pastry Bites, Gougeres, Champignon Faris (herb & brie stuffed mushrooms), Poulet a L’Estragon (Creamy Tarragon Chicken) and Carottes Rapees (Shaved Carrot Salad). Bon Appetite!

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Tonight’s menu reflects all of the great flavors of the Mediterranean and is perfect for a dinner party, or can be scaled down for a night in for 2. Menu Includes: Whipped Feta with Chili Honey & Pistachios, Zucchini Chips, White Bean & Rosemary Dip, Kotopoulo Lemonato (Lemon Chicken) with Garlic Yogurt Sauce, and Shrimp & Tomato Orzo.

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

Welcome to our “Fresh From the Farmer’s Market” cooking class series. Our menu tonight will all depend on what we find at tonight’s Birdhouse Farmer’s Market. We will live stream our shopping, make a plan for a menu, and cook from these amazing ingredients, instead of from recipes. Join us and see how chefs can plan a seasonal menu. This class will be held monthly through November.

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, food & fun.

Just in time for the holiday weekend! Here are some great desserts perfect for the summer. Menu includes: Classic Peach Cobbler, Oreo Milkshake, Easy Carrot Cake with Pineapple & Walnuts and Chocolate Covered Dates Stuffed with Peanut Butter and Ground Walnuts. A light salad will also be served.

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.” The restaurant has since closed but Yvette still offers The Wooden Spoon’s amazing food through her Private Chef services.

Class Time: 6:30-9:00PM