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Vegan Italian for the winter with Melissa Clark

Thu. April 11
6:00 - 8:00 pm


This class is for vegans, vegetarians and omnivores alike! Come explore the hearty side of healthy vegan cuisine with us.

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:

  • Salad – spinach with fried shallot, pistachio and black garlic vinaigrette (HANDS ON)
  • Main – Spaghetti squash with chickpea ragout (HANDS ON)
  • Side – Roasted cauliflower with capers, olives, lemon and parsley (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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