Jun
19
4:00 PM16:00

Fresh Mango Milkshake + Masala Chips

Hello everyone,

I’m back with another Micro dining experience for you…it’s Mango season in India and no better way to celebrate that then with a Fresh Mango Milkshake, made fresh to order, with some Masala chips. Trust me, it’s a winning duo!

WHEN

  • June 19th 2021

WHAT TIME

  • 4pm to 8pm or until we run out

WHERE

  • Tabol Brewing - 704 Dawn St., Richmond VA 23222.

As always, quantities are limited but I’d absolutely love to see you!

Keya

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Fresh Mango Milkshake

Topped with fresh mango, ice cream scoop, handmade whip, candied fennel and a cherry on top!

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May
8
7:00 PM19:00

Salted Caramel Chocolate cake for Mom!

Come make a decadent chocoalate cake with me for Mom (or yourself, I won’t tell)

  • You’ll get the recipe ahead of time to prep

  • You can also just buy a pre-measured kit for the cake

  • We’ll go live together on Friday evening, where I’ll walk you through a detailed step by step on how to make the cake, the caramel, and the frosting and then assemble.

  • You can bake along or bake ahead of time or later, your choice.

  • I’ll answer any questions that you may have and will make sure you make the most decadent chocolate cake for mom!

Once you sign up, a zoom link will be mailed to you to enter the live class on Friday evening.

If you’d like to buy the pre-measured kit, please do so right here on the site.

See you soon!

Keya

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Modern Bombay Street Food: Paneer Pop Tarts!
Sep
18
6:00 PM18:00

Modern Bombay Street Food: Paneer Pop Tarts!

  • The Beet at Ellwood Thompson's (map)
  • Google Calendar ICS

Bombay street food, reinvented.

From one of the most colorful cities in the world, Bombay (also known as Mumbai) learn how a classic street food item is modernized and reimagined! In round two of this new series, Keya will demonstarate a new creation from her kitchen: The Paneer Pop Tart!

Bombay native Keya Wingfield reimagines an American breakfast favorite with classic Indian street food flavors. A tandoori paneer filling stuffed in flaky pastry rectangles makes for a flavorful, savory spin on a nostalgic handheld treat. Paneer is an Indian cheese made with milk by separating curds and whey -- think mozzarella-like texture, but non-melting. In this class, Keya will make a simple all-purpose flaky dough and a tandoori paneer filling with onions, tomatoes, ginger and garlic. To round it out, she'll go one step further and make a cheesy glaze and finish it with cumin seeds!

ABOUT KEYA

Richmonder. Chef. Entrepreneur. Instructor. Mom.

This is Keya Wingfield. Her culinary education is from Virginia, but her love and passion comes from Bombay, where she was born and raised. But this isn’t your typical “Indian Food”. It’s food by an Indian. Like Keya, it’s complex, diverse...and definitely bold.

Questions?

Bring 'em on -- just email us at TheBeet@EllwoodThompsons.com or call 804-359-7525.

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