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.
July 2025
approx. 2 hour classes
July 2025 classes have been available for registration since March 26, 2025
Saturday, July 19 • Noon • Chef Lisa Trentham • $65 per person
“Bonjour Mon Amie”
• Salad Niçoise
• Herbed Flatbread
• French Lemon and Apricot Tart
Friday, July 25 • 6pm • Chef Carmelita Scholes • $70 per person — Waitlist only
“It’s Ab-scallop-utely Delicious!”
• Sea Scallops alla Caprese over Bruschetta
• Waxy Potatoes in Bob’s Balsamic Vinegar
• Citrus Salad with Fresh Mint and Honey
Sunday, July 27 • Noon • Chef Lisa Trentham • $65 per person
“Summer Apps”
• Salmon Mousse served with Crunchy Vegetables
• Gazpacho Shooters
• Cheesecake-filled Strawberries
Wednesday, July 30 • 6pm • Chef Stephanie Wilkins • $65 per person — Waitlist only
“Southern Sizzle”
• Fried Green Tomatoes
• Tequila Lime Chicken
• Loaded Baked Potato Salad
• Atlantic Beach Pie
August 2025
approx. 2 hour classes
August 2025 classes have been available for registration since June 26, 2025
Saturday, August 2 • Noon • Chef Lisa Trentham
“Don’t Be Blue” • $65 per person
• Lemon Blueberry Pancakes
• Summery Blueberry Salad with Toasted Pecans and Goat Cheese
• Blueberry Crumble Sundae
Monday, August 4 • 6pm • Chef Carmelita Scholes — Waitlist only
“When Life Hands You Lemons” • $65 per person
• Linguine al Limone e Basilico
• Pollo al Limone alla Siciliana
• Lemon Ricotta Mousse
Monday, August 11 • 6pm • Chef Chaz Kilby — Waitlist only
“Savor the Summer” • $65 per person
• Creamy Chilled Cucumber Avocado Soup
• Tomato Feta Salad with a Light Herb Vinaigrette
• Salmon Burgers with Pickled Red Onion and Lemon Dill Sauce
• Mixed Grill with Zucchini, Summer Squash, and Red Pepper
• Coconut Pineapple Forbidden Rice
• Key West Key Lime Pudding
Sunday, August 17 • Noon • Chef Joy Crump — Waitlist only
“Seared Summer Veggies” • $65 per person
• Spicy Cauliflower Tacos with Cumin Lime Crema
• Heirloom Tomatoes with Grilled Corn and Burrata
• Grilled Cabbage and Cowboy Potatoes with Bleu Cheese and Charred Tomato Vinaigrette
• Shortcakes with Grilled Peaches, Candied Almonds, and Chantilly Whip
Tuesday, August 19 • 6pm • Chef Stephanie Wilkins — Waitlist only
“The Big Easy” • $65 per person
• Low Country Seafood Boil
• Dirty Rice
• Pound Cake Beignets
Friday, August 22 • 5pm to 8pm • Chefs Terry Anstrom and Carmelita Scholes
“Puff—It’s Magic” • $110 per person
• Mediterranean Salmon Wrapped in Puff Pastry
• Sicilian Salad
• An Array of Puff Pastry Appetizers and Desserts
Sunday, August 24 • Noon • Chef Lisa Trentham
“Salad Smorgasbord” • $65 per person
• Seasonal Fruit Salad
• Salad Niçoise
• Roasted Caesar Salad
September 2025
approx. 2 hour classes
September 2025 classes have been available for registration since June 26, 2025
Monday, September 8 • 6pm • Chef Carmelita Scholes — Waitlist only
“No Sour Grapes!” • $65 per person
• Risotto all’Uva (Grape Risotto)
• Pollo all’Uva (Chicken with Grapes)
• Uva al Vino (Italian Wine-Soaked Grapes)
Tuesday, September 9 • 6pm • Chef Stephanie Wilkins
“Reel It In” • $65 per person
• Blackened Fish with Florentine Sauce
• Sweet Potato Grits
• Panzanella Salad
• Pecan Pie Bars
Saturday, September 13 • Noon • Chef Lisa Trentham
“Something Pressing” • $65 per person
• Baked Grape and Brie Platter
• Chicken Salad Boats
• Spiced Pear and Chardonnay Punch
Sunday, September 21 • Noon • Chef Lisa Trentham
“Get Stuffed” • $65 per person
• Breakfast Apples
• Cabbage Rolls
• Cheesy Bread Stuffed with Garlic Confit
October 2025
approx. 2 hour classes
October 2025 classes have been available for registration since June 26, 2025
Monday, October 6 • 6pm • Chef Carmelita Scholes — Waitlist only
“I Gnocchi What You’re Thinking”• $65 per person
• Gnocchi alla Sorrentina
• Pesce alla Messina (Mediterranean baked fish)
• Maple Bourbon Chantilly Cream over Roasted Pears
Tuesday, October 7 • 6pm • Chef Stephanie Wilkins
“Southern Comfort” • $65 per person
• 7 Up Biscuits
• Chicken Fried Chicken
• Cream Cheese Mashed Potatoes
• Southern Green Beans
Saturday, October 11 • Noon • Chef Lisa Trentham
“From the Ground Up” • $65 per person
• Carrot and Beet Salad with Pecans and Feta
• Sauteed Brussel Sprouts with Maple Bacon Crumbles
• Zucchini Brownies
Wednesday, October 22 • 6pm • Chef Stephanie Wilkins — Waitlist only
“Eat Your Bourbon” • $65 per person
• Bacon Bourbon Deviled Eggs
• Maple Bourbon Short Ribs
• Roasted Veggies with Bourbon Sauce
• Bourbon-Kissed Sweet Potatoes
November 2025
approx. 2 hour classes
November 2025 classes have been available for registration since June 26, 2025
Saturday, November 1 • Noon • Chef Lisa Trentham
“Don’t Diss the Leftovers” • $65 per person
• Turkey and Cranberry Paninis with Red Wine
• Gravy Dipping Sauce
• Potato and Stuffing Croquettes
• Pumpkin Pie Ice Cream Sandwiches
No classes in December.
January-April 2026 schedule will be released in the fall.
Follow us on Instagram or Facebook for the schedule release announcement!
Thursdays At Noon
Join Chefs Terry Anstrom and Stephanie Wilkins in The Kitchen on Thursdays for an approximately 75-minute course in fast and easy dishes. Eat while you learn!
June and July 2025 classes have been available for registration since March 26, 2025
Thursday, July 3 • Noon • Chef Terry Anstrom • $42 per person — Waitlist only
“Grilling Sauces”
• Four Sauces: Bourbon, Pomegranate, Smoky Tomato, and Orange Chipotle
• To accompany Chicken, Pork, or Beef
• BLT Summer Salad with Lime Vinaigrette
• Marinated Goat Cheese with Sundried Tomatoes on French Bread
Thursday, July 10 • Noon • Chef Stephanie Wilkins • $42 per person — Waitlist only
“Fresh and Zesty”
• Garden Veggie Frittata
• Summer Salad
• No Bake Key Lime Pie
Thursday, July 24 • Noon • Chef Stephanie Wilkins • $42 per person — Waitlist only
“Smash It”
• Croissant Smash Burgers
• Homemade Onion Rings
• Strawberry Cream Pie
Thursday, July 31 • Noon • Chef Terry Anstrom • $42 per person — Waitlist only
“Power of Parchment”
• Grouper with Dill and Capers
• Summer Peach and Tomato Salad
• Peaches ‘n Cream Fizz
Thursday, August 7 • Noon • Chef Carolyn Vinci
“Pranzo Perfetto” • $42 per person
• Prosciutto Bread
• Roasted Tomato and Potato Salad
• Individual Cheesecakes
Thursday, August 14 • Noon • Chef Terry Anstrom
“Apple-solutely Perfect” • $42 per person
• Apple Pomegranate Spritzer
• Pork Tenderloin Stuffed with Spinach, Apples, and Pecans
• Apple, Bacon, and Maple Salad
• Ice Cream with Apple Syrup and Pecans
Thursday, August 21 • Noon • Chef Stephanie Wilkins
“Hot Off the Bar-B” • $42 per person
• Baby Back Ribs
• Potato Salad
• Caramel Apple Pie
Thursday, August 28 • Noon • Chef Terry Anstrom
“Ditch the Dishes and Hit the Deck” • $42 per person
• Grilled Shrimp, Smoked Sausage, Corn on the Cob, and Potatoes
• Herbed Garlic French Bread
• Summer Tomato Salad
Thursday, September 4 • Noon • Chef Stephanie Wilkins
“Kernel Knowledge” • $42 per person
• Corn Fritters
• Shrimp and Corn Chowder
• Sweet Corn Succotash
Thursday, September 11 • Noon • Chef Terry Anstrom
“Pork it Over” • $42 per person
• Peppered Pork Tenderloin with Mustard Sauce
• Roasted Yukon Potatoes
• Blue Cheese, Pear, and Pecan Salad with Warm Bacon Dressing
Thursday, September 18 • Noon • Chef Carolyn Vinci
“Oh Sheet!” • $42 per person
• Sheet Pan Greek Shrimp with Asparagus, Tomatoes, and Olives
• Orzo with Traditional Greek Lemon Herb Sauce
• Roasted Grapes with Ricotta on Grilled Bread
Thursday, September 25 • Noon • Chef Terry Anstrom — Waitlist only
“The Plot Chickens” • $42 per person
• Chicken Stuffed with Spinach, Cheese, and Tomatoes with a Beurre Sauce
• Parmesan Oven Fries
• Cantaloupe, Red Onion, and Walnut Salad
Thursday, October 2 • Noon • Chef Stephanie Wilkins
“Shrimply Delicious” • $42 per person
• Shrimp Artichoke Casserole
• Fried Cornbread
• Oatmeal Raisin Cookies
Thursday, October 9 • Noon • Chef Terry Anstrom
“This Has Pasta-bilities!” • $42 per person
• Cheese Tortellini with Butternut Squash and Pancetta
• Variety of Focaccia with Herbs
• Authentic Individual Tiramisu from Florence
Thursday, October 16 • Noon • Chef Stephanie Wilkins
“No Carbs, No Problem” • $42 per person
• London Broil with Garlic Butter
• Cauliflower Mac and Cheese
• Mocha Truffles
Thursday, October 23 • Noon • Chef Terry Anstrom
“Take a Bite out of the Holidays” • $42 per person
• Hot Crab Dip
• Prosciutto Flatbread with Figs
• Singapore Brat Bites
• Spiced Nuts
• Puff Pastry Rollups
Thursday, October 30 • Noon • Chef Carolyn Vinci
“Field of Dreams” • $42 per person
• Poppy Seed Chicken Dip
• Autumn Chopped Salad with Creamy Poppyseed Dressing
• Light and Delectable Poppy Seed Cake
No classes in November or December.
January-April 2026 schedule will be released in the fall.
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.
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.
Joy Crump
Joy Crump is a graduate of the Art Institute of Atlanta in the Culinary Arts field. In 2023, she was the James Beard Foundation Semi-Finalist for Best Chef Mid-Atlantic. She is the Executive Chef and co-owner of FOODE at 900 Princess Anne Street, which specializes in local, market-fresh organic meals in a refined, yet comfortable style.
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
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
Chaz Kilby
Chaz Kilby, Personal Chef, is a graduate of the Culinary Business Academy and a member of the U.S. Personal Chef Association. Chaz’s career spans from hotels to restaurants to catering. Chaz currently is the Food and Beverage Manager for Lake of the Woods in Locust Grove, Virginia.
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.