November 30 - Autumn Dinner in Mykonos (Hands On)

August 22 - Summer in Mykonos.jpg (Copy)

November 30 - Autumn Dinner in Mykonos (Hands On)

$90.00

We are heading to Greece this fall to enjoy all of the fresh, fantastic flavors of the Mediterranean. This island my be small, but the nightlife and the flavors are over the top! Enjoy this hands-on cooking class, learning traditional techniques, followed by a delicious dinner. Our menu includes: Baked Feta with Orange Blossom Honey on Crostini, Roasted Red Pepper Hummus with Crispy Pita Chips, Moussaka, Creamy Lemon Orzo and Briam: Greek Roasted Vegetables.

Chef Angela Petruzzelli

Class Time: 6:30-9:00PM

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Class Gift Card

from $50.00

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:

October 28 - Full Fall - Birdhouse Style (Hands-On)

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

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October 27 - Flight School: Argentina (In-Person)

$55.00

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 ARGENTINA.

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.

November 6 - Moroccan Harvest Dinner (Hands-On)

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.

November 10 - Flight School: Spain (In-Person/Demo)

Each flight features handpicked wines, and perfectly paired with themed bites that bring each region to life.

November 18 - Holiday Cocktails and Canapes (Hands-On)

$110.00

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: TBD. Food Menu: Zaatar Chicken Skewers with Roasted Red Pepper Dip, Pimento Cheese Filled Mini Peppers, Maple Roasted Brussels Sprouts,Shrimp Salad in Puff Pastry, and Cranberry Pistachio Biscotti.

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

November 19 - Date Night: Sonoma in the Fall (Hands-On)

$180.00

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.

November 20 - Perfect Pairing with Festa del Vino: Holiday Parties (Part Hands-On)

Mise En Place and Festa del Vino are teaming up to offer you a “one-stop shop” for planning your holiday parties. This interactive class will include preparation of some delicious appetizers – many that can be made in advance -- all perfectly paired with wines from around the globe. With recipes in hand and wines available for purchase after the class, you’ll be readily prepared to host your own events this holiday season. Next Perfect Pairing Class is on Dec. 5 - Holiday Brunch Edition

Chef Christine Wansleben & Faith McClintic, Founder & Owner Festa del Vino RVA

November 21 - A Venezuelan Holiday Party (In Person)

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 special holiday dishes. Menu will include Pan de Jamon - Holiday Smoked Ham Bread Roll, Cazuela de Mariscos - Seafood Soup, Quesillo - Venezuelan Flan

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.”

November 23- A New England Harvest Dinner (Hands On Class)

Welcome Fall and all the things PSL! Here’s a perfect dinner to enjoy by the fire. Menu will include: Baked Apple & Cheddar Crostini with Thyme, Maple Roasted Butternut Squash with Pepitas, Cider Glazed Pork Tenderloin with Apples & Shallots, Cranberry Wild Rice Pilaf, and Crispy Oven Roast Potatoes.