Welcome to FLIGHT SCHOOL - your new monthly wine -tasting adventure!
In collaboration with Vineyard Fare, we’re launching Flight School - a once a month global wine tasting experience, and traveling the world one glass at a time. This month we explore Upstate New York and The Finger Lakes Region.
Each flight features handpicked wines perfectly paired with themed bites that bring each region to life.
What’s included in Flight School?
Collect a stamp in your Flight School Passport (provided) each time you attend a class
Come to 3 consecutive classes and you’ll unlock access into our exclusive Flight Club, with VIP discounts and insider - only perks.
Chef Christine Wansleben & Allie Smith, owner Vineyard Fare
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 sangria
Paella Class 102: 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, Menu: My Yaya Romero's Red Sangria , Gazpacho, Paella Mixta (Seafood, Chicken, & Pork) & Flan
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
A big family style meal is a great way to try different dishes from different regions. Tonight’s menu will have several one pan dishes with influences from the Mediterranean. Menu to include: Crunchy Roasted Chickpea Snack, Salmon with Pomegranate Glaze, Glazed Carrots, Lemon Chicken with Artichokes & Olives, Spinach Pie and Greek Apple Cake.
Chef Christine Wansleben
Class Time: 6:30-9:00PM
It's back! We're thrilled to offer this culinary excursion to Albemarle CiderWorks with the Blue Ridge Mycological Society. Tickets include a guided foraging walk hosted by the Blue Ridge Mycological Society, a “foraging” cider flight, a muslin foraging bag and some delicious mushroom snacks prepared by Christine & Team. This year we are collaborating with Ashley Laman, The Rural Mushroom and Mushrooms will be provided by Briar Fork Farm. And there may be some surprises along the way.
We will meet at Albemarle CiderWorks, 2545 Rural Ridge Ln, North Garden, VA 22959 at 2:30PM. and begin our walk promptly at 3:00PM. This event is rain or shine, so please dress weather-appropriate and with proper footwear. Also we will be in wooded areas and bright colored clothing is suggested. This event requires a moderate level of physical activity walking uphill and on uneven terrain.
Arrival Time: 2:30PM/Forage Walk Begins: 3:00PM
Today is the first day of Autumn, so we are going to celebrate with a comforting meal that gets you in the mood for the cool weather. Menu includes: Herb Ricotta & Roasted Cherry Tomato Bruschetta, Zucchini & Boursin Risotto, Maple Dijon Chicken and Cinnamon Apple Crumble with Vanilla Ice Cream.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Join us for our global series with a hands on, collab class of food and spirits with Beth Dixon of Salt and Acid. This month we will celebrate the flavors of Morocco. Beth will show us how to create some unique Cocktails including: Marrakech Mojito and a Moroccan Spiced Old Fashioned. And to go along with those spirits, we’ll create some wonderful snacks that are a perfect pairing. Food Menu: Sweet Potato Hummus with Date Syrup, Moroccan Carrot Salad, Pomegranate Glazed Salmon Bites, Spiced Lamb Sliders and Rice Pudding with Apricots, Cardamom & Pistachios.
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.
It’s Friday night and I’m feeling a little zesty! Let’s turn up the salsa music and cook a great meal with Latin flavors the whole family will enjoy. Menu to include: Fried Blue Corn Tortillas with Black Bean Dip, Grilled Shrimp Tacos with Chipotle Slaw and Fresh Guacamole, Tequila Marinated Steak with Salsa Verde, Saffron Rice and Mojito Cupcakes
Chef Christine Wansleben
Class Time: 6:30-9:00PM
Are you a fan of Japanese food, but not necessarily sushi?! This class is for you!. Menu includes: Crispy Garlic & Vegetable Egg Fried Rice, Scallion Shrimp with Yum Yum Sauce, Japanese Fried Chicken in Pineapple Soy Sauce and Lemon & Matcha Cake with Cream Cheese Whip.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Welcome to FLIGHT SCHOOL - your new monthly wine -tasting adventure!
In collaboration with Vineyard Fare, we’re launching Flight School - a once a month global wine tasting experience. October we are celebrating Virginia Wine Month and exploring some of Virginia’s finest wines.
Each flight features handpicked wines perfectly paired with themed bites that bring each region to life.
What’s included in Flight School?
Collect a stamp in your Flight School Passport (provided) each time you attend a class
Come to 3 consecutive classes and you’ll unlock access into our exclusive Flight Club, with VIP discounts and insider - only perks.
Chef Christine Wansleben & Allie Smith, owner Vineyard Fare
Class time 6:30-9:00 p.m.
Private Events
Whether it’s a team building event for your office or a surprise anniversary party, Mise En Place is the place to be.
Venue Rental
Our venue is perfect for intimate private events, business meetings, restaurant pop-ups, recipe development, and food photography.
Visit us at 104 Shockoe Slip Richmond, VA 23219
Mise En Place offers the perfect gift for the home chef in your life! Gift cards expire after one year of purchase. Gift cards may be used towards in-person or online classes, for guests near or far: