Our Services
Cooking ClassesOur Cooking Classes provide instruction in a group setting, where all participants are gathered around our kitchen island. The chef does most of the cooking, but may ask for volunteers to stir a soup, chop a vegetable, etc.
We draw on the unique chefs and caterers in the Fredericksburg, Virginia region to teach our classes. We provide the entertainment, food, and wine, while you have all the fun!
Classes are limited to 12 participants.
Upcoming Classes
Scroll down for “Thursdays at Noon” classes
To register for a class, please call us at (540) 374-0443 or visit us in store during opening hours. We do not offer online registration.
January 2026
approx. 2 hour classes
January 2026 classes have been available for registration since October 23, 2025
Saturday, January 17 • Noon • Chef Lisa Trentham — Waitlist only
“Much Ado About Muffins” • $65 per person
• Lemon Curd Rolls
• Cinnamon Rolls with Maple Frosting and Candied Bacon
Friday, January 23 • 6pm • Chef Carmelita Scholes — Waitlist only
“The Codfather” • $65 per person
• Don Codleone – Roast Cod, Anchovies and Black Olive Tapanade
• Cannellini Bean Puree
• Green Beans Mafiosi
• Limoncello Affogato with Candied Lemons
Sunday, January 25 • 6pm • Chef Lisa Trentham — Waitlist only
“Fish and Chips” • $65 per person
• Beer Battered Cod
• Mushy Peas
• Chips
• Bread and Butter
Wednesday, January 28 • 6pm • Chef Stephanie Wilkins — Waitlist only
“Cooking with Coffee” • $65 per person
• Coffee Crusted Steak
• Coffee Roasted Vegetables
• Mini Espresso Cakes
February 2026
approx. 2 hour classes
February 2026 classes have been available for registration since October 23, 2025
Friday, February 6 • 6pm • Chef Carmelita Scholes — Waitlist only
“Bee A Honey” • $65 per person
• Foliage Risotto with Honey
• Roasted Honey Glazed Chicken
• Honey Chocolate Cream
Sunday, February 8 • Noon • Chef Stephanie Wilkins — Waitlist only
“Apple Trilogy” • $65 per person
• Apple and Walnut Salad
• Pork Chops with Apples
• Apple Fritter Bread Pudding
Saturday, February 14 • Noon • Chef Lisa Trentham — Waitlist only
“The Great Crepe Escape” • $65 per person
• Savory: Whipped Cream Cheese, Ham and Spinach
• Sweet: Chocolate and Berries with Vanilla Whipped Cream
Tuesday, February 17 • 6pm • Chef Stephanie Wilkins — Waitlist only
“Fat Tuesday” • $78 per person
• Easy Jambalaya
• Louisiana Crab Cakes
• Mardi Gras King Cake
Sunday, February 22 • Noon • Chef Lisa Trentham
“Rise To The Occasion” • $65 per person
• Currant Soda Bread
• Herby Ricotta Biscuits with Homemade Butter
• Chocolate Loaf Cake with Homemade Cherry Jam
Saturday, February 28• Noon • Chef Stephanie Wilkins — Waitlist only
“Well! Well! Wellington” • $65 per person
• Spinach Stuffed Salmon Wellington
• Arugula Salad with Citrus Dressing
• Fruity Rice Pilaf
• Chocolate Mousse Cups
March 2026
approx. 2 hour classes
March 2026 classes have been available for registration since October 23, 2025
Wednesday, March 4 • 6pm • Chef Carolyn Vinci
“Loaf It or Leave It”• $65 per person
• Ricotta Meatloaf
• Roasted Beet and Red Onion Carpaccio
• Broccoli Rabe Saute
• Nutter Butter Truffles
Tuesday, March 10 • 6pm • Chef Stephanie Wilkins
“Hearty Ham Happiness” • $65 per person — Waitlist only
• Broccoli and Carrot Bisque
• Brown Sugar Glazed Ham
• Roasted Potatoes
• Pineapple Upside Down Cake
Saturday, March 14 • Noon • Chef Lisa Trentham — Waitlist only
“Who Needs Gluten?” • $65 per person
• Bellinis with Smoked Salmon and Herbed Cream Cheese
• Chicken Alfredo with Homemade Pasta
• Champagne Cupcakes Topped with Italian Butter Cream
Friday, March 20 • 6pm • Chef Carmelita Scholes — Waitlist only
“Roll Model” • $65 per person
• Handmade Rotolo Pasta Filled with Love
• Tender Salad with Butternut Squash
• Deconstructed Cannoli
Sunday, March 22 • Noon • Chef Lisa Trentham
“Not Your Normal Pie” • $65 per person
• Fish Pie Topped with Cheesy Mashed Potatoes
• Sauteed Broccolini with Tangy Lemon Sauce
• Lemon Posset
April 2026
approx. 2 hour classes
April 2026 classes have been available for registration since October 23, 2025
Tuesday, April 7 • 6pm • Chef Carolyn Vinci
“Colors Of Spring”• $65 per person — Waitlist only
• Stuffed Pork Florentine
• Parmesan Roasted Carrots
• Harvard Beets
Saturday, April 11 • Noon • Chef Lisa Trentham — Waitlist only
“Shuck It Up!” • $76 per person
• Raw Oysters with Rhubarb Mignonette
• Grilled Oysters with Lemon Caviar
• Fried Oyster Po Boy
Monday, April 13• 6pm • Chef Carmelita Scholes — Waitlist only
“Pizza With Pizzazz” • $65 per person
• Pizza Fritta Napoletana
• Make Your Own Pizza and Fry the Night Away
• Coke Float with Rum
Wednesday, April 22 • 6pm • Chef Stephanie Wilkins — Waitlist only
“What’s Your Beef” • $82 per person
• Beef Tenderloin with Red Wine Sauce
• Creamed Spinach
• Loaded Potato Salad
• Miniature Lemon Bars
Saturday, April 25 • Noon • Chef Lisa Trentham
“That’s A Wrap” • $65 per person
• Spinach Wraps Filled with Chicken Salad
• Brown Sugar and Banana Rice Paper Wraps with Caramel Sauce
May-July 2026 schedule will be released in the spring.
Follow us on Instagram or Facebook for the schedule release announcement!
Thursdays At Noon
Join Chefs Terry Anstrom, Carolyn Vinci, and Stephanie Wilkins in The Kitchen on Thursdays for an approximately 75-minute course in fast and easy dishes. Eat while you learn!
Thursday, January 8 • Noon • Chef Terry Anstom — Waitlist only
“Eggs-traordinary Brunch” • $42 per person
• Croque Monsieur
• French Toast and Bananas Foster
• Breakfast Puff Pastries
Thursday, January 15 • Noon • Chef Stephanie Wilkins
“The Pie-fecta” • $42 per person
• Sweet Potato Shepherd’s Pie
• Creole Chicken Pot Pie
• Southern Sweet Potato Pie
Thursday, January 22 • Noon • Chef Terry Anstrom
“Chili Today, Hot Tamale” • $42 per person
• Chorizo Chili
• Scallion Bread
• Tres Leches Cake
Thursday, January 29 • Noon • Chef Carolyn Vinci — Waitlist only
“A Big Easy Feast” • $42 per person
• Shrimp Creole
• Beer Bread Muffins
• Impossible “King” Pie
Thursday, February 5 • Noon • Chef Stephanie Wilkins — Waitlist only
“Sweet Meets Heat” • $42 per person
• Apple Fritter Chicken Sandwich
• Waffle Fries
• Strawberry Smoothie
Thursday, February 12 • Noon • Chef Terry Anstrom
“Love At First Bite” • $42 per person
• Double Chocolate Waffles with Mocha Syrup and Ice Cream
• Homemade Breakfast Sausages
• Irish Coffee and Cappuccino
Thursday, February 19 • Noon • Chef Carolyn Vinci — Waitlist only
“Not Your Grandma’s Chipped Beef” • $42 per person
• Amish Chipped Beef
• Confetti Home Fries
• Surprise Blueberry Muffins
Thursday, February 26 • Noon • Chef Terry Anstrom — Waitlist only
“Vive La France” • $42 per person
French Onion au Gratin with Bacon
Mandarin Oranges and Fennel on Butter Lettuce Leaves
Crepes with Fruit
Thursday, March 5 • Noon • Chef Stephanie Wilkins — Waitlist only
“Goodness Gravy” • $42 per person
• Cube Steaks with Gravy
• Garlic Mashed Potatoes
• Skuffukaka (Icelandic Chocolate Cake)
Thursday, March 12 • Noon • Chef Terry Anstrom — Waitlist only
“Lasagna di Mare” • $42 per person
• Seafood Lasagna
• Sunshine Greek Salad
• Homemade Gelato
Thursday, March 19 • Noon • Chef Carolyn Vinci — Waitlist only
“There’s More to Turkey” • $42 per person
• Turkey Cranberry Ring
• Florentine Pasta Salad
• Peanut Butter Buddy Bars
Thursday, March 26 • Noon • Chef Terry Anstrom
“Simply Asian” • $42 per person
• Honey Walnut Shrimp
• Asian Rice with Green Onions, Sesame Seeds and Soy Sauce
• Chopped Salad with Honey Nut Dressing
Thursday, April 2 • Noon • Chef Carolyn Vinci
“Shades of Green” • $42 per person
• Skillet Gnocchi with Spinach, White Beans and Cheese
• Pea and Mint Pesto Crostini
• Glazed Fresh Strawberry Bread
Thursday, April 9 • Noon • Chef Terry Anstrom
“Taming of the Stew” • $42 per person
• Mushroom Puff Pastry
• Beef and Spring Vegetable Stew
• Easy Dill Cottage Cheese Bread
Thursday, April 16 • Noon • Chef Stephanie Wilkins — Waitlist only
“Three Times a Charm” • $42 per person
• Fruit Salad
• Jazzed Up Egg Salad
• Fancy Chicken Salad
Thursday, April 23 • Noon • Chef Terry Anstrom
“Wham Bam Thank You Ham” • $42 per person
• Ham with Cherry Amaretto Glaze
• Crushed New Potatoes and Peas with Mustard Dressing
• Creamy Triple Lemon Pie
May-July 2026 schedule will be released in the spring.
Follow us on Instagram or Facebook for the schedule release announcement!
About the Classes
Our Chefs lead our participants in a group style setting through preparation of at least two to four dishes in a two-hour class in our residential-style kitchen. The chef does most of the preparation but may ask for a volunteer to assist by chopping a vegetable, stirring a soup, etc. Accompanying beverages are provided.
Class is limited to 12 participants.
Ages 11+ are welcome to join in any of our classes.
Participants will be standing for the duration of class, but limited seating is available upon request.
REGISTRATION
Payment for class is due at time of booking. Registration is open for classes up until 48 hours prior to the class.
To register for a class, call the store at (540) 374-0443 or stop in during opening hours. Registration is not available online or through our “Contact Us” form.
Cancellation policy
Cancellations are accepted until 48 hours prior to the class.
Refunds are given in the form of store credit only (expires 13 months from issue date and can be used for another class or merchandise).
No refunds of any kind will be granted within 48 hours of class start time.
10% discount
All participants will receive 10% off any merchandise in The Kitchen at Whittingham on the day of the class (excluding alcholic beverages).
Discount does not apply towards merchandise in Whittingham.
Meet the Chefs
TERRY ANSTROM
Terry Anstrom has channeled her passion for creative culinary adventures as President of the Gourmet Club at West Point, New York, and as a cooking class instructor at Williams Sonoma for a decade in Northern Virginia.
CARMELITA SCHOLES
Carmelita Scholes was born and raised in Italy, where she inherited her love of cooking from her father. Her extensive travels with her Marine Corps husband introduced her to other gastronomic cultures. Owner of Bella Vista Events, she hosts cooking classes and culinary events at her historic family farm in King George. Instagram: @bleakhillfarm
LISA TRENTHAM
Lisa Trentham spent her childhood in the United Kingdom, where she developed a love for baking and pastry. She is a Culinary Graduate of the Art Institute of California, Sacramento and the Owner of Stirling Chef, which offers personal chef / catering services.
Stephanie Wilkins
Stephanie Wilkins is a training director for the U.S Department of Agriculture (USDA) where food safety and public health is at the forefront of her career. She is the author of Kitchen Vibe cookbook and creator of the Fulltime Foodie blog. Stephanie also offers cooking instruction and food events to small groups and private clients. fulltimefoodie.org
Carolyn Vinci
Carolyn Vinci is a culinary instructor focusing on seasonal ingredients and seafood. She penned a food column for a Gannett newspaper for 14 years.
Private Parties
Find out about a private class at The Kitchen for your next club meeting or special occasion. Price upon request.
Gift certificates are available for birthdays, bridal showers, and office parties.
GET IN TOUCH
To register for a cooking class, call us at (540) 374-0443 or stop by the store during opening hours.
Online registration is not available.