Do you want to incorporate more fish into your weekly meals? Here’s a great, simple meal that the entire family will enjoy. Menu includes: Smoked Trout Salad on Pumpernickel Toast with Pimentos, Salmon Cakes with Tomato Remoulade and Micro Greens, Halibut Puttanesca, Spinach Salad with Warm Balsamic Dressing and Cherry Almond Tartlets with Fresh Cream.

Chef Christine Wansleben

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.

Chef Yvette has an incredible lineup of dishes from Northern Spain. Menu will include Berenjena a la Miel (Crispy Eggplant drizzled with Honey), Fabada Asturiana (Northern Spanish Beans & Chorizo Stew) Pan con Tomate (Baguette rubbed with fresh tomato & olive oil) and a Sweet Treat to finish the evening’s meal.

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

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: Welcome snacks with olives and cheese, Rabbit & Chicken Paella with Garrafon Beans, A Spring 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

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: Butter & Rosemary Chicken Legs, Spring Orzo Salad, Ham & Goat Cheese Biscuits, Brussels Sprouts with Bacon and Classic Carrot Cake.

Chef Angela Petruzzelli

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? Perfect for an Easter 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

It’s April Fools Day but we aren’t joking when it comes to delicious Spring Cocktails and Canapes. 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 Sheetcake.

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, 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 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

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

It’s Friday night in the spring so why not go out for a nice night out! Menu will include: Pork Loin Stuffed with Drunken Prunes with an Orange & Port Cream Sauce, Sweet Pea & Greens Salad with a Lemon Mint Vinaigrette, Creamy Roasted Garlic Mash Potatoes and Pana Cotta with a Berry Coulis. CLASS PRICE COVERS 2 GUESTS.

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

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

A step by step HANDS ON COOKING CLASS making of Fideua del Senorito, a Spanish seafood pasta, made like paella but using short noodles instead of paella rice. Menu will include: welcome snacks with olives and cheese, Paella Mixta Ingredients (Seafood(no shell) & Chicken(boneless/skinless)), and a special Spanish 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