Kitchen Thyme

Three Chopt

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In a Nutshell

Chef who worked with Mario Batali teaches students to apply current food trends in their own kitchens

The Fine Print

Promotional value expires Apr 5, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Reservation required; subject to availability. 24hr cancellation notice required. Last available class in on 4/5/13. Clients can reschedule missed classes but will not receive a grab and go box during make-up classes. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$115 for a Live It, Learn It, Love It! Three-Class Cooking Series ($250 Value)

Led by Chef Joe Andreoli, the three-part Live It, Learn It, Love It! course explores current trends in the food industry and how to apply them to everyday meals. The first class covers the basics of local foods, sustainability, and specialty ingredients; during the second class, Chef Andreoli applies these principles to create five practical, affordable dishes that participants can replicate at home. In the final class, he’ll concoct three dishes with “over-the-top” flavor, and lead a discussion of possible wine pairings and ways to alter the dishes’ recipes. Each participant also receives a grab-and-go box of fresh, local fruits and vegetables from Farm to Family.<p>

A member of the Court of Master Sommeliers, Chef Andreoli trained at the Culinary Institute of America, and has worked with such culinary stars as Mario Batali and Patrick O’ Connell. Classes are held from 7 p.m. to 9 p.m. on three consecutive days—always a Wednesday, Thursday, and Friday. Class series are currently scheduled on the following dates:

  • March 6, 7, 8
  • March 20, 21, 22
  • April 3, 4, 5<p>

Kitchen Thyme

Most homes have kitchens, but few have one that stretches to 1,500 square feet. Kitchen Thyme does, however, and rents the facility out by the hour, furnishing chefs or novices wanting to learn how to cook with the space and high-quality equipment to wine and dine parties of up to 75. Chefs can cook, roast, broil and boil with an array of different heat sources: an indoor charbroiler and griddle, a range with six burners, and four ovens. They can also chill cold dishes in a Sub-Zero refrigerator with a bottom freezer, outfitted with a glass front door that lets you make prolonged eye contact with the snowman who lives inside. Use of the kitchen is also available to non-cooking professionals and can also act as host to meetings, parties, or home-cooks wishing for a bigger kitchen.

Merchant Location Map
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    Three Chopt

    7801 W Broad St

    Richmond, VA 23294

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