with Melissa Clark
Thu. March 21
6:00 - 8:00 pm
Crostini, Because you can’t name something that isn’t better on toast!
Crostini are a fantastic and easy vehicle for flavor, just add toppings! In this class we will make a few different, simple versions for you to have up your sleeve the next time you’re expecting guests!
Melissa Clark is a new-old local. After several years in the corporate world of New York, she decided to course-correct towards a career in which she could fulfill her creative desires. This took her to California’s wine country as a member of the countries first Farm-to-Table focused culinary class. After studying classical French techniques with a focus on sourcing sustainable, local, and seasonal ingredients, she went on to cook in farm-to-table restaurants in the bay area, mentee under seasoned private chefs, write for Edible magazine, teach cooking classes, and ultimately become a private chef herself by launching her brand, What Clark Cooked. She now cooks for families, chef’s dinner parties featuring her seasonal menu series, caters boutique events, and just launched her cheese, charcuterie and crudites offshoot, Fairchild’s Fromage.
12 Spots Left
You will enjoy:
- Marinaded cherry tomato + shallot with buratta and basil (HANDS ON)
- Pea smash and mint with buratta, cracked pepper and maldon (HANDS ON)
- Sauteed Mushroom and shallot with rosemary and pecorino (HANDS ON)
- Herbed ricotta, scorched bell pepper with oregano (HANDS ON)
The menu contains gluten, meat, eggs and dairy.
All our classes are BYOB (beer and wine only please). Classes that have complimentary wine or beer tasting include a small sample of the wines/beers being featured that night. Guests also are welcome to bring their own wine and beer.
Thank you for understanding that we cannot accommodate menu substitutions in our classes.