It is Soup weather for sure! Potage is a French term for a thick soup, typically made with blended vegetables. A Soup is a broader English term for any dish with a liquid base, such as a broth, chunky vegetable or blended. A key difference is that potage is almost always pureed for a smooth texture. Menu includes: Potage de Cresson - Watercress Soup Puree, Vichyssoise - Potato & Leek Potage, and French Onion Soup. Lots of crusty bread and a big salad will be on hand to enjoy the soups.
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.
Chef Yvette Daniel
Class Time: 6:30-9:00PM
Vegetables don’t have to be just for side dishes! Tonight we will create a delicious Autumn dinner highlighting the fruits, vegetables and grains of the season. Menu will include: Herb Tartlets Stuffed with Leeks and Wild Mushrooms, Kale & White Bean Soup, Lentils with Pasta, Coconut Curry Chickpeas with Pumpkin & Spinach, Bitter Green & Citrus Salad and an Invisible Apple Layer Cake with Cinnamon Cream.
Chef Christine Wansleben
Class Time: 6:30-9:00PM
Welcome Fall and all the things PSL! Here’s a perfect dinner to enjoy by the fire. Menu will include: Zucchini & Brie Crostini, Peach Glazed Chicken Thighs, Roasted Garlic Potatoes Au Gratin, Onion Quiche, and Spiced Pumpkin Cheesecake.
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, and traveling the world one glass at a time. This month we explore the Pacific Northwest focusing on the lesser known vineyards from Washington and Oregon.
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 us for our hands on, collab class of food and spirits with Beth Dixon of Salt and Acid. Do you need some food and drink ideas for your Holiday gathering? Cocktail Menu: House Made Eggnog & Blood Orange Hibiscus Margarita. Food Menu: Tapenade filled Savory Tarts, Cheese Filled Mini Peppers, Maple Roasted Brussels Sprouts,, Shrimp Salad in Puff Pastry, Cranberry Pistachio Biscotti & Candy Cane Brownies. Everyone goes home with a small jar of Eggnog too!
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.
It’s Saturday night and before the big holiday and shopping begins, why not go out for a nice night out! Tonight’s class each couple will prepare their meal, from appetizer to dessert. Everyone will start with a Welcome Cocktail: Sparkling Limoncello Spritz. The menu will include: Crab Cake Stuffed Mushroom Cap, Chicken Picatta with Parmesan Orzo & Sauteed Garlic Broccolini and Cannoli for dessert. 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
Tonight we are talking Thanksgiving and all of the classic holiday sides. Menu: Leek Mac & Cheese, Sausage and Herb Stuffing, Garlic Green Bean Casserole, Goat Cheese and Honey Ham Biscuits…and a Pumpkin Dessert - maybe a cheesecake?!
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
It’s a cool, fall evening and we are going to enjoy a lovely dinner by the fireside. Menu includes: Tartine Provencal (French Crostini with Herb Goat Cheese & Tomatoes), Hachis Parmentier (Shepherds Pie) Champignons a la Creme (Creamy Garlic Mushrooms) Tarte aux Poireaux (Leek Tart) and Pain Perdu aux Pommes (Caramel & Apple Brioche) . Bon Appetite!
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, food & fun.
It’s the holidays and who doesn’t like a good dessert?! Menu will include Almond Biscotti, Pecan & Cranberry Shortbread Delights, and Tarta Santiago - A Spanish Almond Cake. Enough cookies will be made that guests can take some home too!
A light Soup & Salad will 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
Holiday Cookie Decorating + Boozy Cocoa Bar + Charcuterie = the Perfect Night Out!
Forget the hustle—today is all about holiday cheer, sweet creativity, and cocoa with a kick.
We’ll provide everything you need: cookies, icing, tools, toppings, charcuterie, and cocoa that’ll keep your spirits bright.
Baking a Difference since 2012 — every cookie spreads cheer and gives back to local charities this holiday season!
What to Expect:
• Guided instructions for creating holiday-themed designs
• Tips and tricks for mastering cookie art
Each guest receives a Charcuterie Cup from Vineyard Fare
A hot chocolate bar with seasonal add ins, including some adult friendly nips
• Take home a box of 6 beautiful creations to share or enjoy!
Tag your holiday crew & let’s decorate!
Instructor: Carla Mentry, The Caring Cookie
Class Time: 4:30PM-6:30PM
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. This month we are celebrating the holiday season with Bubbles - Champagne, Sparkling Wines and more.
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: