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Calendar of Cooking Classes in Richmond, Virginia My Cooking School Shopping Cart

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Cooking School Information

February 2018

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SundayMondayTuesdayWednesdayThursdayFridaySaturday
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45678910
Special Topics
6:30 PM
$120
FEATURED
11121314
Special Topics
6:30 PM
$120
FEATURED
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There are no classes scheduled.

Upcoming Classes

Thursday, February 01

Pairing Topics

Super Tapas for Super Parties
6:30 PM
$50 per seat
  • Stella Artois or Santa Cristina Pinot Grigio with Spicy Thai Steamed Mussels
  • Shock Top Belgian White or Grand Estates Chardonnay with Grilled Shrimp and Orange Basil Butter
  • Goose Island IPA or Motto Zinfandel with Pork Banh Mi Tacos
  • CNF Brut Rose or Breckenridge Vanilla Porter with Chocolate Mousse Filled Crepe.
Instructor: Aprons Staff 
Add to Wish List

Friday, February 02

FEATURED

Special Topics

Chefs Table: Very Familiar
6:30 PM
$65 per seat
  • “Mirepoix”--Celery Root Puree, Charred Carrot and Pearl Onion Agrodolce
  • “Bacon and Eggs”--Bacon Braised Pork Belly with Soft Poached Egg and Escarole
  • “Ketchup and Mustard”--Crispy Short Rib with a Tomato and Fennel Glaze and Mustard Green Nsima
  • “Caprese Salad”--Tomato Pound Cake with Whipped Sweetened Mozzarella and Candied Basil.
Instructor: Aprons Staff 

Saturday, February 03

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Special Topics

Private Classes
12:00 PM
$0 per seat
Instructor: Aprons Staff 

Add to Wish List

Monday, February 05

Cooking Techniques

Intermediate Techniques
10:00 AM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Cooking Techniques

Intermediate Techniques
6:00 PM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Tuesday, February 06

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Richmond Cooking School directly at (804) 527-1498.

Cooking Techniques

The Basics of Culinary
6:00 PM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Richmond Cooking School directly at (804) 527-1498.

Special Topics

Private Classes
6:00 PM
$50 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Wednesday, February 07

Special Topics

Regional Seafood Favorites
6:00 PM
$55 per seat
  • New England Monkfish Chowder
  • South Fried Catfish with Low Country Grits
  • Pacific Northwest Grilled Halibut Teriyaki with Stir-fried Vegetables
  • Floribbean Grilled Shrimp with Tomato-Lime Beurre Blanc and Angel Hair.
Instructor: Aprons Staff 

Thursday, February 08

Special Topics

Chefs Table: Beautiful Fermentation
6:30 PM
$65 per seat
  • Roasted Baby Carrots with Zaatar and Yogurt
  • Kimchi Fried Rice with Soft Boiled Egg
  • Grilled, Beer-Braised Bratwurst with Caraway Sauerkraut and Homemade Honey Mustard
  • Brown Sugar Sourdough Waffles with Persimmon Confit.
Instructor: Aprons Staff 

Friday, February 09

NEW

Pairing Topics

An Evening with Stone Brewing Company
6:30 PM
$50 per seat
  • Reception Beer Go-to IPA
  • Buttercup Squash Bisque with Crispy Pork Croutons paired with Tangerine Express IPA
  • Prosciutto wrapped Cobia with Pickled Beets, Swiss Chard and Apple Cider Beurre Blanc paired with Stone IPA
  • Coriander Crusted Lamb Loin, with Black Garlic Barley Risotto, Charred Carrots, Natural Jus Paired with Ruination Double IPA
  • Fig Goat Cheese Cake, with Orange Curd, Ginger Snaps paired with Imperial Russian Stout.
Instructor: Aprons Staff 
Add to Wish List

Saturday, February 10

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 
FEATURED

Special Topics

Be My Valentine !?!
6:30 PM
$120 Price is per couple, add one seat per couple to the cart.
  • Curried Shrimp and Lobster Bisque
  • Mixed Baby Green Salad with Strawberries, Candied Pecans and Goat Cheese with Honey-Truffle Vinaigrette
  • Marinated Beef Tenderloin with Port Demi, Mascarpone-Whipped Potatoes and Charred Brussels Sprouts with Bacon
  • Salted Caramel Pot De Crème.
Instructor: Aprons Staff 

Sunday, February 11

Special Topics

New Orleans Jazz Brunch
10:30 AM
$40 per seat
  • Mimosas
  • Eggs Benedict New Orleans Style, with Buttermilk Biscuits, Canadian Bacon and Rock Shrimp Remoulade
  • Pain Purdu French Toast with Strawberries and Chantilly Cream
  • Grillades and Cheesy Grits with Filet Mignon Medallions and Tomato and Mushroom Gravy
  • Peaches in Puff Pastry, French Vanilla Ice Cream, Pecans and Rum Sauce.
Instructor: Aprons Staff 
Add to Wish List

Special Topics

New Orleans Jazz Brunch
1:00 PM
$40 per seat
  • Mimosas
  • Eggs Benedict New Orleans Style, with Buttermilk Biscuits, Canadian Bacon and Rock Shrimp Remoulade
  • Pain Purdu French Toast with Strawberries and Chantilly Cream
  • Grillades and Cheesy Grits with Filet Mignon Medallions and Tomato and Mushroom Gravy
  • Peaches in Puff Pastry, French Vanilla Ice Cream, Pecans and Rum Sauce.
Instructor: Aprons Staff 
Add to Wish List

Monday, February 12

Cooking Techniques

Intermediate Techniques
10:00 AM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Special Topics

Private Classes
12:00 PM
$25 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Cooking Techniques

Intermediate Techniques
6:00 PM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Tuesday, February 13

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Richmond Cooking School directly at (804) 527-1498.

Cooking Techniques

The Basics of Culinary
6:00 PM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Richmond Cooking School directly at (804) 527-1498.

Wednesday, February 14

FEATURED

Special Topics

Be My Valentine !?!
6:30 PM
$120 Price is per couple, add one seat per couple to the cart.
  • Curried Shrimp and Lobster Bisque
  • Mixed Baby Green Salad with Strawberries, Candied Pecans and Goat Cheese with Honey-Truffle Vinaigrette
  • Marinated Beef Tenderloin with Port Demi, Mascarpone-Whipped Potatoes and Charred Brussels Sprouts with Bacon
  • Salted Caramel Pot De Crème.
Instructor: Aprons Staff 

Thursday, February 15

Special Topics

Seasonal Winter Wine and Dine
6:30 PM
$50 per seat
  • Seared Scallops with Pear and Bacon Vinaigrette
  • Pumpkin Bisque with Cilantro Crema
  • Seared Pork Tenderloin with Cabbage and Pan Gastrique
  • Pomegranate Mojito Sorbet with Lemon Pound Cake.
Instructor: Aprons Staff 
Add to Wish List

Friday, February 16

Special Topics

Around the World in a Curry
6:00 PM
$50 per seat
  • Spicy Indian Lamb Curry with Basmati Rice
  • German Currywurst
  • South African Beef Curry inside a Baguette
  • Southern Country Curried Peaches with Griddled Pound Cake.
Instructor: Aprons Staff 

Saturday, February 17

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Pairing Topics

Viva Italia....Again!
6:30 PM
$50 per seat
  • Raw Shaved Asparagus with Lemon Dressing paired with Santa Cristina Bianco
  • Sea Scallop and Cherry Tomato Skewers with Spicy Chilies paired with Santa Cristina Pinot Grigio
  • Pancetta, Cherry Tomato, Burrata and Scallion Pizza paired with Santa Cristina Rosso
  • Pork Chop Alla Milanese paired with Santa Cristina Chianti.
Instructor: Aprons Staff 
Add to Wish List

Sunday, February 18

Special Topics

Private Classes
11:00 AM
$25 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Monday, February 19

Cooking Techniques

Intermediate Techniques
10:00 AM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Cooking Techniques

Intermediate Techniques
6:00 PM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Tuesday, February 20

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Richmond Cooking School directly at (804) 527-1498.

Cooking Techniques

The Basics of Culinary
6:00 PM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Registration Closed

Registration may still be possible by contacting the Richmond Cooking School directly at (804) 527-1498.

Wednesday, February 21

FEATURED

Special Topics

Global Flavors: Italy
6:00 PM
$50 per seat
  • Insalata di Frutti Di Mare Seafood Salad
  • Ravioli Formaggio Fritte Fried Cheese Ravioli
  • Congiglio in Vino Rosso con Rappini Rabbit in Red Wine with Broccoli Rabe
  • Torta di Mele al Burro Buttery Apple Cake.
Instructor: Aprons Staff 

Thursday, February 22

Special Topics

Kale Creations!
6:30 PM
$45 per seat
  • Roasted Cauliflower and Kale Soup
  • Lemony, Garlic Kale Chips
  • Marinated Kale and Salmon Caesar Salad
  • Sausage, Kale, and Ricotta Ravioli with Pumpkin Sage
  • Chefs choice dessert.
Instructor: Aprons Staff 
Add to Wish List

Friday, February 23

Pairing Topics

Wine and Dine Italia
6:30 PM
$55 per seat
  • Four Cheese Arancini with Tomato Jam
  • Pan Roasted Shrimp and Cavatappi Caponata
  • Marinated Pork Roast Marsala with Risotto and Mushroom Ragout
  • Sicilian Ricotta Cheesecake with Meyer Lemon Curd and Pistachios.
Instructor: Aprons Staff 
Add to Wish List

Saturday, February 24

Cooking Techniques

The Basics of Culinary
10:00 AM
$330 Price is for a six-part series
  • Week 1 - Tacos Al Pastor
  • Red Snapper Escabeche
  • Tomato Salsa
  • Guacamole
  • Baked Tortilla Chips
  • Sopaipillas. Week 2 - Grilled Shrimp Caesar Salad
  • Warm Poached Chicken Salad
  • Pan Seared Pork Tenderloin with Pan Sauce
  • 4 Cheese Mac Cheese
  • Apple Tarte Tatin. Week 3 - Homemade Pasta
  • Shrimp Swiss Chard Ravioli
  • Marinara Sauce Vodka Sauce
  • Bone-In Tuscan Roasted Pork Loin with Pan Sauce
  • Seasonal Ice Cream. Week 4 - Steamed Dumplings with Dipping Sauce
  • Tempura Shrimp Vegetables with Dipping Sauce
  • Pan Roasted Salmon with Coconut Red Curry Sauce
  • Bulgogi with Quick Pickled Vegetables
  • Poached Asian Spiced Asian Pears with 5-Spice Sauce. Week 5 - Cuban-Style Pork Shoulder
  • Dry Rubbed-Grilled Lamb Chops
  • Chimichurri Sauce
  • Perfect Yellow Rice
  • Green Beans with Roasted Chiles
  • Guava Cream Cheese Pastelitos. Week 6 - New York Strip Steak with Blue Cheese Butter
  • Classic Herb Roasted Chicken
  • Breaded Crab Cakes with Traditional Remoulade Sauce
  • Roasted Ancho-Cumin Carrots
  • Roasted Garlic Mashed Potatoes
  • Chocolate Molten Lava Cake.
Instructor: Aprons Staff 

Special Topics

Private Classes
6:00 PM
$50 per seat
Instructor: Aprons Staff 

Class full. Join waiting list.

Please choose the number of seats you'd like to reserve on our waiting list. Students are added to the waiting list in the order they are received. If seats become available, and you are next on the list, we will contact you by telephone to inform you of the opportunity to register for this class.

Sunday, February 25

Special Topics

Classic Sunday Brunch
10:30 AM
$30 per seat
  • Traditional Mimosas and a few new twists on this classic
  • Asparagus and Gruyere Tart
  • Spring Onion Soup
  • Crab Benedict with Field Green Salad
  • Lemon Bar Cheesecake.
Instructor: Aprons Staff 
Add to Wish List

Special Topics

Classic Sunday Brunch
1:00 PM
$30 per seat
  • Traditional Mimosas and a few new twists on this classic
  • Asparagus and Gruyere Tart
  • Spring Onion Soup
  • Crab Benedict with Field Green Salad
  • Lemon Bar Cheesecake.
Instructor: Aprons Staff 
Add to Wish List

Monday, February 26

Cooking Techniques

Intermediate Techniques
10:00 AM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Cooking Techniques

Intermediate Techniques
6:00 PM
$220 per seat
  • Week 1 - Mediterranean House Made Ricotta Crostini with Thyme Apricot Jam
  • Roasted Garlic Gnocchi with Bacon and Brown Butter Sweet Potato Hash
  • North African Charmoula with Pan Basted Rack of Lamb
  • Hazelnut Vanilla Crème Brulee. Week 2 - Asian Vietnamese Beef Noodle Soup Pho Bo
  • Japanese Nigiri Sushi with Tuna
  • Chinese Hoisin Glazed Duck Breast with Scallion Pancakes
  • Thai Sticky Rice Pudding with Mango. Week 3 - Latin Quick and Easy Ceviche
  • Mojo Marinated Pork Belly Tacos with Black Bean and Mango Slaw
  • Argentinian-Style Short Rib Sliders with Chimichurri Aioli and Crispy Green Plantains
  • Tres Leches Cake with Toasted Meringue. Week 4 - American Oyster Rockefeller
  • Pickled Shrimp Rolls With Smoked Sour Cream
  • Bacon Wrapped Chicken Sausage with Twice Baked Potatoes
  • Blackened Chicken with Corn Succotash
  • Down Home Apple Pies.
Instructor: Aprons Staff 

Tuesday, February 27

Special Topics

The Mother Sauce: Tomate
6:00 PM
$50 per seat
  • Sauce Tomate
  • Bayou Shrimp and Andouille Piquant over Creamy Cheddar Grits
  • Tortilla Española with Spanish Sauce
  • Fried Calamari with Spicy Harissa
  • Caponata.
Instructor: Aprons Staff 

Wednesday, February 28

Special Topics

Sushi 101
6:00 PM
$55 per seat
  • Classic Sushi Rice
  • California Roll
  • Philadelphia Inside-Out Roll
  • Tempura Shrimp and Asparagus Roll with Toasted Sesame Seeds
  • Spicy Crab Hand Roll
  • Smoked Salmon Nigiri.
Instructor: Aprons Staff 

February 2018

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Richmond

Nuckols Place

5400 Wyndham Forest Dr
Glen Allen, VA 23059
Main: (804) 527-1498
Map/Directions
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