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Healthy Weeknight dinners with Melissa Clark

Thu. April 18
6:00 - 8:00 pm


We know at the end of the day it can be hard to motivate to cook, the time alone can feel like a big sacrifice! In this class we’ll serve up some simple, healthy, and most importantly FAST dinners to get you out of the kitchen and into relaxation mode ASAP!

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

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You will enjoy:

  • Burst tomato, and asparagus with salmon in pesto white wine sauce over penne (HANDS ON)
  • Proscuitto and melon salad with arugula, basil, bocconcini, cracked pepper, olive oil, lemon (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.

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