Golden Gazpacho with Crispy Croutons, Salmon and Spring Vegetables in Packets, Grilled Peaches with Sweet Ricotta
Lumberjack Julep, Cold Lobster Rolls, New England Clam Chowder with Vermont Cheddar Biscuits, Maine Blueberry Buckle
Makers Mule, Beer Dip, Bacon Wrapped Pork Chops with Bourbon Glaze, Sautéed Greens, Rosemary Roasted Fingerling Potatoes, Salted Scotch Whiskey Fudge
Dogwood Punch, Greek Salad Skewers, Curry Chicken Salad Sandwiches, White Bean & Broccolini Salad, Raspberry Crumb Bars
Classic Cosmo Cocktail, Green Goddess Filled Endive Cups, Spice Roasted Salmon, Spinach Salad with Candied Pecans and Goat Cheese, Dark Chocolate Bark with Orange and Almonds
Shrimp and Avocado Lettuce Wraps, Creamy Dijon Chicken with Potatoes, Lemon Roasted Broccoli, Lemon Cheesecake Bars
Shrimp and Vermicelli Noodle Summer Rolls with Peanut Dipping Sauce, Massaman Chicken Curry and Banana Coconut Fritters
Crab Louie Salad in Lettuce Cups, Mahi Mahi with Mango Salsa, Seared Scallops with Cilantro Gremolata and Citrus Beurre Blanc
Are you a fan of Japanese food, but not necessarily sushi?! This class is for you!. Menu includes: Shrimp Gyoza Chicken Tsukune (Grilled Chicken Meatballs), Nasu Dengaku (Roasted Eggplant with Miso Glaze), Yaki Udon (Stir Fried Udon), and Goma-ae (Green Beans in Creamy Soy Dressing.
Chef Angela Petruzzelli
Class Time: 6:30-9:00PM
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
Class Time: 6:30-9:00PM
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.
Chef Angela Petruzzelli
Class Time: 5:30-8:00PM
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.
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 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.
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
Class time 6:30-9:00 p.m.
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
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: