Melissa's Kitchen, Inc.

06/05/2026

Early June garden harvest! I’m finally catching up on the garden before the rain. We have lots of veggies to eat!!!

Here’s my plan for them:
- Radishes - eat the bottoms raw in a salad and try the greens in a new sandwich spread recipe based on sunflower seeds 🌞
- Bok choy & Chinese broccoli - big Asian greens stir fry for lunch today 🌱
- Arugula - pesto to freeze and maybe grilled pizza with prosciutto & arugula (my favorite!) 🍕

05/31/2026

Rhubarb has so many uses beyond just jam! Last week at Prairie Food Co-op, we spent the evening exploring the many uses of rhubarb in my “Cooking with Rhubarb: More Than Just Jam” class. It was wonderful to bring together a group of co-op owners and gardeners to enjoy rhubarb in a variety of seasonal dishes.
 
On the menu:
🌿 Ginger Rhubarb Mocktail
🌿 Rhubarb Mint Smoothie
🌿 Beet Salad with Quick Pickled Rhubarb
🌿 Savory Rhubarb & Lentil Curry
 
One of my favorite parts of teaching is watching people discover a completely new way to use an ingredient they thought they already knew. Rhubarb’s unique flavor and tartness really shine when paired with fresh seasonal herbs, warming spices, and sweet ingredients.
 
Thank you to everyone who joined me and made it such a fun evening. I especially enjoyed sharing ideas and inspiration for even more ways to cook with rhubarb. I hope you’re enjoying your quick pickled rhubarb and finding new ways to celebrate rhubarb’s short season.
 
If you’re interested in upcoming seasonal cooking classes, please message me your email address. Upcoming classes are shared through my periodic emails and on social media.
 

05/28/2026

05/06/2026

05/06/2026

New class! Cooking with Rhubarb: More than Just Jam

Wednesday, May 27 | 6:00–7:30 pm
Prairie Food Co-op, Lombard, IL

Looking for new ways to use rhubarb beyond traditional sweet jams? In this demonstration class, we’ll explore the versatility of seasonal rhubarb in both sweet and savory dishes. You’ll learn how to prepare rhubarb raw, roasted, and quick-pickled, while discovering how to balance its tart flavor.
 
Enjoy a variety of seasonal recipes and leave with recipes to recreate each dish at home.
 
In this class, you’ll enjoy tasting size portions of:
·      Ginger rhubarb mocktail
·      Rhubarb mint smoothie
·      Beet salad with pickled rhubarb
·      Savory rhubarb and lentil curry

Signup link in my bio and on Eventbrite

05/03/2026

Want to receive my emails?
 
I managed to accidentally delete my Mailchimp contact list (I won’t even try to explain—just trying to do something too quickly!). ☹️ I’ve done my best to rebuild it using contacts from past classes, private chef clients, and those who’ve signed up through social media. If you didn’t receive an email and want to, please DM me your email address and I’ll add it to my list. ✅
 
I just sent an email this morning with what classes I have coming up this season. I’m continuing to teach at Marcel’s and The Wellness House, and I’m planning to return to Prairie Food Co-op soon with a few seasonal classes. My latest email shares a few upcoming public classes at Marcel’s—both would be fun Mother’s Day gifts! 🌸🎁

04/05/2026

Join our team! ✨

The Community House is hiring for a variety of part-time roles, including Maintenance Staff, Before & After the Bell, Summer Camp Mentors, Teen Camp Director, and Front Desk Staff.

Be part of a team that’s dedicated to making a positive impact and creating memorable experiences for local families!

Ready to apply?
📄 Find the Employment Application here: https://ow.ly/SgNm50Yvusn
📩 Submit to [email protected]

04/04/2026

Sourdough for the Illini!!!

I realized I had a dough from a class last week tucked away in the fridge which had been totally forgotten. Instead of the usual overnight cold proof, this one sat in the fridge for a full WEEK! Normally I would’ve tossed the bread or made focaccia, but I was feeling a little experimental and decided to bake it anyway just to see what would happen.

With the Illini heading to the Final Four, I even tried scoring a block “I”. Can you see it?? I’ll work on this for the final game Monday 😁

Here’s the surprise...the bread turned out REALLY good. It baked a bit flatter than usual (as expected), but not nearly as flat as I thought it would. The flavor was perfectly tangy, and the crumb looked great!

Moral of the story? Keep experimenting. Making sourdough bread is a continuous science experiment, and sometimes the unexpected turns into a win. 🏆

GO ILLINI!!! 🧡💙

04/03/2026

Now accepting applications at Prairie Food Co-op!

Are you passionate about sustainable food, community, and great customer service?

Visit the careers page on our website to learn more and apply!

04/03/2026

I just wrapped up my last sourdough bread class at Prairie Food Co-op in Lombard. It’s a lovely store, and I highly recommend stopping in if you enjoy healthy, natural foods, bulk shopping, and supporting small local producers (they even carry fresh sourdough bread!). 🍞 🥯

Although it’s been fun teaching many bread classes these past few months, I’m taking a bit of a pause from teaching sourdough classes until after summer. I genuinely enjoy teaching it, but it’s by far the most work-intensive class I offer, and I’ve noticed interest tends to dip as the weather warms up. A little creative reset is what I need right now!!! 📝

Over the next few months, you’ll find me spending more time in my garden and teaching at the Wellness House in Hinsdale. I’ll also be developing new classes and partnerships. I’d love your input, so please keep an eye out for a short survey coming soon.

For my sourdough friends—keep going! Getting comfortable with sourdough bread making really comes down to trial and error. Take notes. Track temperatures. Revisit your handouts. Use trusted resources. Repeat. And please don’t hesitate to reach out if you have questions along the way.

I’ve intentionally kept my instructional content light on social medial as there’s there’s already so much out there. Keep in mind...it’s not all accurate or helpful!!! If you’re looking for guidance, these are two resources I consistently recommend:
• The Perfect Loaf (website, book, and YouTube channel)
• King Arthur Baking (excellent website, sourdough blog, and The Big Book of Bread, which includes a sourdough section)

Remember, there’s no one “right” way to make sourdough or maintain a starter!!! Everyone approaches the process a little differently. Find a method that works for you and stick with it. Good luck and THANK YOU!!! 🍀❤️

03/17/2026

Shop the original home of American cast iron. Create kitchen memories with Lodge Cast Iron skillets, dutch ovens, carbon steel, pans, bakeware & more.

03/11/2026

A new box of cookbooks from ! I’m so excited to open these up and try some new recipes!!!!

If you buy these directly from the publisher enter code CHRONICLECOOKS for 30% off! Enjoy!!!

03/10/2026

I’ve added a new sourdough demo class at Prairie Food Coop in Lombard from 6-8 pm on 3/31/26. Sign up link in my bio. Hope to see you there! 🍞❤️👩‍🍳

03/01/2026

Check Out Our Co-optober Events!

02/26/2026

My final class for my sourdough season…spots still open! Signup through Eventbrite. Link in my bio. 🍞👩‍🍳❤️

02/20/2026

02/19/2026

Demo class spots still open. I know it seems like spring in Chicago, but we still have some winter left and a few weeks left of sourdough bread season (I plan to take a break from teaching these classes starting April 1). If you haven’t been able to attend one of my classes, there are a few spots left in my demonstration class at the Lincoln Center in Downers Grove on March 3 from 7-9 pm.

02/01/2026

August 2023… this is where my bread journey really began 😊

I’ve been teaching my Sourdough Basics class a lot lately and have been sharing this story in class, so I thought I’d share it here too for those of you who follow me!

My culinary career is a mid-life pivot. I started culinary school five years ago and had to choose between the culinary and pastry tracks. While I love to bake, I’ve always gravitated more toward cooking—and my baking repertoire is simple compared to what pastry chefs create.

One of my final classes was Artisanal Bread. I’ve always loved a great crusty bakery loaf but didn’t bake bread at home too often. This class covered everything from yeasted breads to naturally leavened sourdough. I posted many pictures of our loaves on Instagram because it was so fun and my loaves got a lot of attention!

After the pandemic, many friends told me their sourdough attempts didn’t work out and asked if I’d teach them. So, I developed a class, started teaching and haven’t stopped.

Two and a half years later, we’re still making fresh baked bread together! Thank you!!! 🍞❤️🙏

01/21/2026

It’s bread making season!
 
With the weather so cold outside, it’s the perfect time of year to settle in at home and make bread! If you’re still wanting to learn to make sourdough bread I have a handful of upcoming classes on the schedule. Sourdough bread making continues to be especially popular, and I’m balancing a few other class offerings alongside the ongoing demand for this favorite. FYI, my hands on classes fill up quickly so if you’re interested, definitely secure your spot ASAP!
 
I’ve also been spending some time teaching at the Wellness House in Hinsdale, which I highly recommend exploring if you have a family member going through cancer treatment. I’ve only taught there a few times so far, but I’m loving the warm, welcoming, and caring community that exists there—along with the opportunity to cook the veggie-forward Mediterranean recipes I’ve been wanting to try!
 
Here’s are open spots at upcoming classes: 

Introduction to Sourdough Bread Making - Demonstration
 
Downers Grove Park District
February 3 | 7:00 p.m. – 9:00 p.m. or
March 3 | 7:00 p.m. – 9:00 p.m.
 
Introduction to Sourdough Bread Making - Hands On
 
Marcel’s Culinary Experience, Glen Ellyn, IL
March 1 | 1:00 p.m. – 4:00 p.m.
***Watch Marcel’s web site, sign up will be live soon! As always with Marcel’s they reach out to people on the wait list first before posting open spots on their website. I highly recommend adding yourself to their waitlist if you’ve been wanting to attend a hands-on class.***
 
Frequently Asked Questions:
 
With hands-on bread class space currently limited, I’ve been receiving many inquiries about private in-home classes. At this time, I’m pausing in-home teaching, but I hope to offer more hands-on classes in the future. New classes are always shared first via email, then on social media.
 
For private classes, Marcel’s does offer private cooking experiences—please contact Marcel’s directly for scheduling.
 

01/21/2026

First quarter classes -

With the weather so cold outside, it’s the perfect time of year to settle in at home and make bread! If you’re still wanting to learn to make sourdough bread I have a handful of upcoming classes on the schedule. Sourdough bread making continues to be especially popular, and I’m balancing a few...