• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing
  • Hungry For Vermont
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • My Writing/Cook-Offs/Reviews
  • Delectable Destinations
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Food Writing & Articles

    Richmond Community Kitchen | Delectable Destinations

    By Nancy Mock June 3, 2018 Updated February 10, 2022 1 Comment

    • Share67
    • Tweet
    Storefront with writing on glass

    Richmond Community Kitchen in Richmond, Vermont is a delightful place to grab home-cooked entrees, take classes, or to friends.

    This post may contain affiliate links.

    Front porch entrance of a business

    I can say from personal experience that Richmond Community Kitchen is a delightful place to be whether you are there in the afternoon, the evening, or at 4:30 in the morning!

    Sign at a business that says RCK

    Located on Jolina Court in Richmond VT, Richmond Community Kitchen opened in the fall of 2017. The business is owned by Susan Whitman, Physician's Assistant and Integrative Wellness Coach (and my cousin-in-law!), and by Amy Gifford, Executive Chef at RCK and also Program Coordinator for the Vermont Food Education Every Day (FEED.)

    What you'll find there

    Table set for a cooking class

    When you walk into RCK you find yourself in a beautiful, open space with ready-to-go meals displayed in freezers and coolers on one wall, tall tables with chairs throughout the room, and the kitchen visible through a large window and garage door-enclosed walk-through.

    The space is set up to encourage folks to stop in, spend some time, play a game, even put a record on!

    Cooler filled with foil wrapped meals

    It represents the shared vision Susan and Amy had of creating a location in their town where people could gather to socialize, take classes, hold events, and most importantly to have access to wholesome, freshly prepared entrées to serve up at home.

    The journey began a couple of years ago when Susan and Amy found they shared the same challenges of working full-time and trying to get healthy, home-cooked meals on the table for their families. They came up with an idea that would meet that same need for other families in their community, too.

    Foil pans filled with enchiladas

    Together they created delicious and homey dishes like Beef Tamale Pie, Roasted Vegetable Enchiladas, and Vegetarian Chili. They cooked the meals at Amy's house, froze them, and delivered them to folks who had ordered them in advance via local pick-up spots in the community.

    Now at their permanent space in downtown Richmond, fresh meals like this are made daily using locally-sourced ingredients. Folks can stop by to see what's fresh or frozen to take home. Customers can also view what's available on the RCK website, updated daily.

    Foil wrapped to-go meal

    I was lucky enough to sample their homemade Shepherd's Pie. It was savory, so tasty, and my whole family eagerly gobbled it up. My son also had one of their Meatball Calzones and loved every bite.

    Events happen at RCK, too

    Woman standing in kitchen

    The space at RCK is also perfect for classes and discussions. Some events that have taken place recently there include wine pairings, Ethiopian pop-up dinners, a baking class about pâte à choux pastry, and a class on artisan pasta.

    Pierogi class

    Shaped pierogi on a board

    I attended one of their popular pierogi-making classes taught by Luiza Bloomberg, owner of Luiza's Homemade With Love. She taught us how to make authentic pierogi with fillings like cabbage and fresh farmer's cheese. It was a lot of fun, and surprising to see firsthand how quickly pierogi come together!

    Woman demonstrating making pierogi

    Freshly made pierogi is a treat you must experience: they're so vastly superior to any frozen or store-bought variety. Along with traditional pierogi, we also made uszki which means "little ears." The shaped pierogi have a sautéed mushroom filling.

    I have to admit I was hesitant to taste this one, what with my lifelong dislike of mushrooms. But Luiza minced those mushrooms very finely before sautéing and urged us to try them, telling us that a fine mince was her secret to getting kids and fussy adults to try ingredients like onions and other veggies.

    Pots at a cooking class with water

    And she was right! Instead of slimy slices (the perspective of this mushroom hater of course), the mushroom filling was light, savory, and meaty... and I enjoyed it!

    Three women making faces

    Luiza also allowed me to try out a Polish phrase or two on her, taught to me by my mother-in-law: "Daj mi buzi" (Give me a kiss) and "Gdzie jest moja mała żaba" ("Where is my little frog?") Thanks for that Luiza, you were very encouraging! 

    Author discussions

    Woman standing with an apron on

    I also attended a discussion at Richmond Community Kitchen with Dr. Amy Trubek, professor of Nutrition and Food Sciences at the University of Vermont and the author of Making Modern Meals: How Americans Cook Today.

    Photo of a book cover

    Her book focuses on the changing cultural perceptions of cooking and meal preparation in our country. It was a fascinating discussion about our roles and perspectives on the challenges of meal preparation, and how both have changed over the centuries.

    I found myself during the discussion and afterward thinking about some of my own assumptions, like whether the women in particular in my family may or may not have enjoyed the role assumed on them: that of preparing meals while also taking care of kids, then heading to work.

    Our group talked about the challenges of getting more people to cook at home amid pressures of low-income, working full-time, or for lack of kitchen skills.

    Women being interviewed

    This discussion gave Amy Gifford a chance to share with us some of her own initiatives for the Richmond community through class scholarships, and the Feed It Forward campaign where customer donations help feed families with limited income.

    Classes for kids

    Yellow cutting boards with cookies

    Another class I was a part of at RCK was the one I got to teach! I got to spend a Saturday afternoon hanging with some clever kids making Cookie Bugs.

    Foil pans with decorated cookies

    We decorated sugar cookie cutouts of bees, ladybugs, and fireflies with buttercream, sprinkles, and my favorite: candy googly eyes. It was sugary-sweet fun!

    Visit Richmond Community Kitchen

    Window on porch entrance to store

    Check out the Richmond Community Kitchen website to find out what meals they have for you to take home, and to learn more about the farmers and food producers they purchase from. The website will also let you know the latest about upcoming classes and events.

    When in Richmond, stop by and say hello! RCK is located at 13 Jolina Court right in the bustling downtown.

    Man and boy sitting by a window

    💬 Have you been to RCK? Or had a class with Luiza Bloomberg or Dr. Amy Trubek? Leave a comment below and tell me!

    « Orange Curd Bites with Maple Cream & Chocolate
    Glamping Recipes and Resources »

    Reader Interactions

    Comments

    1. armchairsquid

      June 07, 2018 at 9:16 pm

      I'm still smarting a bit from the fact that Sonoma Station is no longer but that's not really their fault...

      I'm glad to see them doing well. I know my wife has enjoyed the events she has attended there.

      Reply

    Ask Me Anything! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful northern Vermont with my family.

    Hungry Enough To Eat Six is food inspiration through recipes, photography, and story!

    Find a recipe now - head to the Recipe Index.

    Seasonal

    • Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • Nectarine and Cherry Trifles
    • The Best Recipes Using Radishes
    • Lilac Infused Whipped Cream
    • Cucumber Radish Salad with Lemony Vinaigrette

    Trending Recipes

    • Easy Spearmint Iced Tea Recipe

    • The Best Fruits of the Forest Pie Recipe

    • Fresh Basil Tomato Salsa

    • Homemade Irish Brown Bread Recipe

    • Cheesy Cheddar Kielbasa Rice

    • Sausage, Peppers & Onions on the Grill | Fair Food at Home

    As seen on:

    Logos for various websites

    Footer

    ^ back to top

    About Me

    • ABOUT ME

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2022 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2022 Foodie Pro on the Foodie Pro Theme