September 23 - Welcome Autumn - Birdhouse Style (In Person Class)

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September 23 - Welcome Autumn - Birdhouse Style (In Person Class)

$90.00

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

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Notice of Filming

Some of our classes may be recorded or photographed for future promotional use including, but not limited to advertising, inclusion on websites, and social media. By participating, you acknowledge that you have been informed and grant permission for your likeness and voice to be included therein without compensation, credit or other consideration.

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:

August 21 - An Evening In Norway (In Person Class)

$85.00

Tonight we’ll explore some of the best Norwegian dishes and you don’t have to go to IKEA to enjoy them! . Tonight’s menu includes: . Reker på Toast - shrimp toast, Kjøttkaker - Norwegian meatballs, Stekt torsk - crispy pan seared cod, Agurksalat - Cucumber salad with sweet vinegar dressing, and Sommerkål - cabbage cooked with butter, cream, and fresh herbs.

Chef Angela Petruzzelli

August 22 - Summer in Mykonos (In Person Class)

We are heading to Greece 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: Blistered Cherry Tomato & Feta Crostini, Kalamata Olive Hummus with Toasted Pita, Keftedes, Tzatziki, Eggplant Carpaccio, and Creamy Herb and Lemon Orzo.

Class Time: 5:30-8:00PM

August 24 - Southern Summer (In Person Class)

Let’s celebrate summer with all that the south has to offer!. The menu includes: Pimento Cheese Stuffed Mini Peppers, Grilled Peach & Stracciatella Crostini, Puff Pastry Tomato Tarte, Jalapeno Corn Salad, and Honey Butter Baked Chicken.

Sold out

August 25 - Flight School: The Kiwi Edition - New Zealand (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 New Zealand. NEXT WINE CLASS: SEPT 30: 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.

September 10 - Cocktails and Canapes: Greece (In-Person)

$110.00

We are starting our global tour with a night in Greece.

Cocktail Menu: TBD. Canape Menu to include: Spanakopita, Shrimp Saganaki, Baked Feta Dip with Blistered Tomatoes and Spiced Pita Chips, Roasted Chickpeas, Falafel with Herby Yogurt Dip and Walnut Honey Cookies.

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 is also former President for the Richmond, VA chapter of the United States Bartenders’ Guild.

Chef Christine Wansleben & Beth Dixon

September 17 - Cocktail Party Favorites (In Person)

The holiday party season will be here in no time and it’s time to channel our inner Ina Garten. Tonight we’ll create some global favorites, perfect for any gathering. Menu includes: Shrimp Salad in Tortilla Cups, Baked Feta & Tomato Dip with Toasted Pita, Shawarma Spiced Chicken Skewers with Yogurt Dip, Fresh Focaccia Sandwich Bites, Mini Oatmeal Cream Pies and Petite Carrot Cake.

Chef Christine Wansleben