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: Flaked Salmon Dip with Herb Crostini, Goat Cheese & Roasted Corn Salad with Calabrian Chili Honey Dressing, Peach and Balsamic Glazed Chicken Thighs, Chive Mashed & baked Potatoes, and Pan Seared Honey & Herb Carrots.
PRICE COVERS 2 GUESTS
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 introducing Flight School - a once a month global wine tasting experience, and traveling the world one glass at a time. Grab your passports because this month we taste our way through the special, unique vineyards of AUSTRALIA.
Each flight features handpicked wines , curated by Well Crafted Beverage Co., and 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, Wine Enthusiast & Owner Vineyard Fare
Class time 6:30-9:00 p.m.
Tonight’s menu reflects all of the great flavors of Morocco and is perfect for a dinner party, or can be scaled down for a night in for 2. Menu Includes: Moroccan Carrot Salad with Cumin, Orange & Herbs, Spiced Hummus with Oven Baked Pita Chips, Whipped Feta with Dates, Pistachios & Harissa Honey, Moroccan Spiced Beef Kefta (Meatballs), and Couscous with Roasted Butternut Squash and Dried Cranberries.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Let’s enjoy the cool, crisp air of Northern California with a dinner reflective of the Sonoma Valley. Menu includes: Whipped Goat Cheese Crostini with Raspberry Preserves, Honey and Thyme, Roasted Pear, Radicchio & Gorgonzola Salad with Champagne Vinaigrette, Herb-Crusted Chicken with Apple Cider Pan Sauce, Wild Rice, Cranberry & Toasted Walnut Pilaf, Roasted Brussels Sprouts with Balsamic & Pomegranate. PRICE COVERS 2 GUESTS.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
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: Bouillabaisse, Velouté aux Champignons - Cream of Mushroom, and Butternut Squash 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
Let’s cozy up to the fireplace, put on that Snuggie, and enjoy. Menu includes: White Bean Crostini with Rosemary, Lemon & Parmesan, Whipped Ricotta with Prosciutto & Balsamic, Roasted Chicken with Spinach, Sundried Tomatoes & Creamy Garlic Sauce, Parmesan Polenta with Fresh Herbs, and Lemon Garlic Green Beans with Toasted Almonds.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Join us for our a hands on, collab class of food and spirits with Beth Dixon of Salt and Acid. This month we will celebrate all things Autumn with a touch of ghoulish fun. Cocktails including: TBD. And to go along with those spirits, we’ll create some wonderful snacks that are a perfect pairing. Food Menu: Delicious treats but we’ll definitely include Creepy Faced Cherry Pies.
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’s former President, and current member for the Richmond, VA chapter of the United States Bartenders’ Guild.
Chef Christine Wansleben & Beth Dixon
Class time 6:30-9:00 p.m.
Welcome to our “Fresh From the Farmer’s Market” cooking class series. Our menu tonight will all depend on what we find at the Tuesday night Birdhouse Farmer’s Market. We shop the market on Tuesday, make a plan for a menu, and this create a theme. Tonight it’s all about welcoming the fall. Menu may include: Late Summer Tomatoes, hearty Squashes, Apples, and more warming flavors . Menu is subject to change based on what is available.
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
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:
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: Flaked Salmon Dip with Herb Crostini, Goat Cheese & Roasted Corn Salad with Calabrian Chili Honey Dressing, Peach and Balsamic Glazed Chicken Thighs, Chive Mashed & baked Potatoes, and Pan Seared Honey & Herb Carrots.
PRICE COVERS 2 GUESTS
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 introducing Flight School - a once a month global wine tasting experience, and traveling the world one glass at a time. Grab your passports because this month we taste our way through the special, unique vineyards of AUSTRALIA.
Each flight features handpicked wines , curated by Well Crafted Beverage Co., and 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, Wine Enthusiast & Owner Vineyard Fare
Class time 6:30-9:00 p.m.
Tonight’s menu reflects all of the great flavors of Morocco and is perfect for a dinner party, or can be scaled down for a night in for 2. Menu Includes: Moroccan Carrot Salad with Cumin, Orange & Herbs, Spiced Hummus with Oven Baked Pita Chips, Whipped Feta with Dates, Pistachios & Harissa Honey, Moroccan Spiced Beef Kefta (Meatballs), and Couscous with Roasted Butternut Squash and Dried Cranberries.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Let’s enjoy the cool, crisp air of Northern California with a dinner reflective of the Sonoma Valley. Menu includes: Whipped Goat Cheese Crostini with Raspberry Preserves, Honey and Thyme, Roasted Pear, Radicchio & Gorgonzola Salad with Champagne Vinaigrette, Herb-Crusted Chicken with Apple Cider Pan Sauce, Wild Rice, Cranberry & Toasted Walnut Pilaf, Roasted Brussels Sprouts with Balsamic & Pomegranate. PRICE COVERS 2 GUESTS.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
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: Bouillabaisse, Velouté aux Champignons - Cream of Mushroom, and Butternut Squash 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
Let’s cozy up to the fireplace, put on that Snuggie, and enjoy. Menu includes: White Bean Crostini with Rosemary, Lemon & Parmesan, Whipped Ricotta with Prosciutto & Balsamic, Roasted Chicken with Spinach, Sundried Tomatoes & Creamy Garlic Sauce, Parmesan Polenta with Fresh Herbs, and Lemon Garlic Green Beans with Toasted Almonds.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Join us for our a hands on, collab class of food and spirits with Beth Dixon of Salt and Acid. This month we will celebrate all things Autumn with a touch of ghoulish fun. Cocktails including: TBD. And to go along with those spirits, we’ll create some wonderful snacks that are a perfect pairing. Food Menu: Delicious treats but we’ll definitely include Creepy Faced Cherry Pies.
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’s former President, and current member for the Richmond, VA chapter of the United States Bartenders’ Guild.
Chef Christine Wansleben & Beth Dixon
Class time 6:30-9:00 p.m.
Welcome to our “Fresh From the Farmer’s Market” cooking class series. Our menu tonight will all depend on what we find at the Tuesday night Birdhouse Farmer’s Market. We shop the market on Tuesday, make a plan for a menu, and this create a theme. Tonight it’s all about welcoming the fall. Menu may include: Late Summer Tomatoes, hearty Squashes, Apples, and more warming flavors . Menu is subject to change based on what is available.
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
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: