Did The White Lotus Season 3 inspire you to explore all things Thai? The food is some of the most delicious food around and tonight we’ll guide you through some of the classics. Menu includes: Chicken Satay with Peanut Sauce, Pad Thai, Thai Red Curry (with Chicken), Galam Plee Pad Nam Pla (garlic stir fry cabbage), and Easy Thai Donuts.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Are you a fan of Japanese food, but not necessarily sushi?! This class is for you!. Menu includes: Tempura Shrimp and Vegetables with Spicy Mayo, Chili Crisp Udon Noodles, Sunomono Cucumber Salad, Chicken Katsu with Tonkatsu Sauce and Matcha Coconut Cookies.
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 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
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: Red Pepper Hummus with Toasted Pita, Spanakopita, Chicken Gyro with Tzatziki Sauce, Keftedes (Greek Meatballs) and the favorite Baklava for dessert.
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.
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
We are teaming up with our favorite online farmers market Seasonal Roots, to celebrate Earth Day and seasonal eating to learn all about cooking locally-grown food! We’ll create some lovely spring dishes, from pizza to dessert.
This cooking class is extra special, because all attendees will be entered into a raffle for:
a FREE Basket + Extras from Seasonal Roots’ Online Farmers Market
A free in-person cooking class with Mise En Place, OR, a free personalized Virtual Cooking Class from Chef Christine if you’re not local to Richmond*
Seasonal Roots merch item!
For a free market membership and access to the ingredient bundle, visit Seasonal Roots and use promo code MISEENPLACE. All members will have the ingredients for this course delivered to their door by Seasonal Roots’ Online Farmers Market.
Bundle* will include: Pizza dough balls (2each) - La Bella Vita Bakery, 8 oz fresh mozzarella - Curds and Whey RVA, 8 oz ricotta - Mountain View Farm, 16 oz fresh pasta - Bombolini Pasta, mini honey bears, and more!
*All menu items are subject to change due to availability from our local vendors
Chef Christine Wansleben
Class Time: 3:30-530PM
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 Italy.
Each flight features handpicked wines , curated by Rosa-Anna of Well Crafted Beverage, 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.
It’s a warm, weekday night and time to grab a seat at the bar and order a few small plates to share and enjoy. Menu will include: Albondigas, Fried Shrimp, Champinones al Ajillo (Garlic Mushrooms), Patatas Riojanas (potato and chorizo stew) and Mantecados Cookies (shortbread).
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
Tonight we’ll be preparing a refreshing, Asian inspired meal perfect for the warmer weather. . Menu includes: Miso Cod with Spicy Haricot Vert & Cucumber Salad, Rock Shrimp Tempura, Beef & Scallion Dumplings with Ponzu and Chili and Mushroom Udon.
Chef Angela Petruzzelli
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
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: 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
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
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 Venezuelan appetizers. Menu will include Jugo Tamarindo o Mango (Fresh Tamarind/Mango Juice), Tequenos (pastry covered cheese sticks), Empanada de Cazon (Dogfish or Shark Steak Empanadas) and Arepitas con Diablitos y Natilla (traditional arepas with deviled ham and eggs).
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
Mise En Place Professional Kitchen • Richmond
Celebrate the moms who make life sweeter.
Join Carla Mentry of The Caring Cookie for a special Mother’s Day cookie decorating experience designed to celebrate, connect, and create something beautiful together. Bring your mom, your daughter, your favorite mother figure—or gather a few friends and enjoy a relaxing, joy-filled time around the decorating table.
In this beginner-friendly workshop, you’ll decorate a charming charcuterie-inspired cookie set featuring brie, strawberries, olives, crackers, pickles, cheese wedges, and more. Carla will guide you step-by-step through decorating techniques so you can create a gorgeous cookie “board” that’s almost too pretty to eat.
This class is all about slowing down, sharing laughs, and celebrating the women who nurture, support, and love us every day.
Your ticket includes:
• Step-by-step cookie decorating instruction
• All tools and supplies
• Freshly baked salted-caramel vanilla sugar cookies
• Signature butter-vanilla royal icing
• Recipes and decorating tips to take home
• Your completed cookie charcuterie set
• A personal charcuterie cup by Vineyard Fare to enjoy during class
No experience needed—just come ready to celebrate the amazing moms in your life.
And the sweetest part: every workshop helps The Caring Cookie continue Baking a Difference, donating a portion of proceeds to local charities.
Seats are limited—grab yours and celebrate Mother’s Day in the sweetest way. Minimum of 10 guests to hold the class
Class Time: 3:00-6:00PM
Join Chef Yvette Daniel, owner of The Wooden Spoon Catering, for a fun and delicious night of story telling, paella and more. Paella Domingo is a dish that is made with family and friends to celebrate each other.
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, Pork Rib, Chicken, Cauliflower and Mushroom Paella, Garden 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
Let’s celebrate Spring!. 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 Sheet cake.
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.
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: