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 delicious Tapas, . Menu will include Tortilla de Patatas (Spanish Potato Omelet), Berenjena a la Miel (Crispy Eggplant drizzled with Honey), Patatas Bravas (Crispy Potatoes in a Spicy Sauce), Aioli, Gambas al Ajillo (Shrimp in garlic & olive oil), Pan con Tomate (Baguette rubbed with fresh tomato & olive oil) and The Wooden Spoon’s signature Sangria.

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

Chef Emmalee and Lauren Z. Ray are joining forces for a great Vegan Lover Takeover.

Lauren Z. Ray is a film maker, vegan food blogger and founder of the Vegan Club RVA. Tonight’s class will combine food, fun and a new appreciation for all things vegan.

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 & Lauren Z Ray

Class Time: 6:30-9:00PM

Welcome to our “Fresh From the Farmer’s Market” cooking class series. Our menu tonight will all depend on what we find at tonight’s Birdhouse Farmer’s Market. We make a plan for a menu, and this month’s theme will have an Italian flare. Menu may include: North Carolina Shrimp and Polenta, Eggplant “Steaks” with an Herby Tomato Sauce, Cool Zucchini Soup, Tomato Salad with Balsamic Glaze and Garlic Bread, and a Peach “Tiramisu” . 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

Join Chef Yvette Daniel, owner of The Wooden Spoon Catering, for a fun and delicious night of story telling, food & fun.

Just in time for the holiday weekend! Here are some great desserts perfect for the summer. Menu includes: Classic Peach Cobbler, Oreo Milkshake, Easy Carrot Cake with Pineapple & Walnuts and Chocolate Covered Dates Stuffed with Peanut Butter and Ground Walnuts. A light salad will also be served.

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

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