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Melissa's Kitchen, Inc., Downers Grove, IL (2025)

01/04/2025

New sourdough classes in February!

Want to learn to make sourdough bread??? My classes at the Downers Grove Park District in January sold out and have a waitlist so I’ve added two classes in February. Here’s the info, sign-ups are live so grab your spot now!!!

Beginner sourdough bread making 2/13/25 6:30-9 pm, activity # 1270L35-03

Beginner sourdough bread making - GLUTEN FREE!!! 2/20/25 6:30-9 pm, activity # 1270L35-04

Private classes are still available…message me for details.

01/02/2025

FYI, this is a great CSA that serves the Chicago region. Sign up early and save!!!

01/01/2025

Happy new year!!!! This is the soup many of you need today…one of my goto soups when I need to eat something healthy. Try the Superfood Chicken Soup from the Food Network Magazine (found on their web site). This soup has nutritious anti inflammatory ingredients like ginger and turmeric. Kale, turnips, chickpeas and rotisserie chicken add vitamins and protein. I added a teaspoon of white miso to mine to add some umami flavor and cooked soba noodles to make it a meal. Enjoy!!!

12/16/2024

How is it mid-December? I hope you’re all having a great holiday month and enjoying the spirit of the season! Life has been a bit busy in my household, so unfortunately, I don’t have time to whip up batches of my Rosemary & Chipotle Spiced Nut Mix. I’m sorry! It will be back next November.

Here’s an update on class information:

Sourdough Bread Classes at the Lincoln Center in January!

I’ll be teaching two sourdough bread classes at the Lincoln Center in Downers Grove this January. Unfortunately, the traditional sourdough bread class on January 22 is sold out but there are still a few spots left for the gluten-free class on January 29. Search the Downers Grove Park District’s registration site for Gluten-Free Sourdough Bread Class: -02.

This would make a fantastic holiday gift for a friend or family member! I’d love to see some familiar faces in the class. Don’t miss out—sign up today!

Private Sourdough Bread Class Gift Certificates

Still looking for the perfect gift? Give the gift of a private sourdough bread class. This class demystifies the sourdough bread-making process and gives you the confidence to start baking fresh sourdough bread at home! Here are the details:

- 2.5-hour private group class (up to 4 students).
- The class takes place in the host’s home kitchen.
- Melissa’s Kitchen brings all the tools & ingredients.
- Includes dried sourdough starter for future use, recipes, suggested resources, proofing bowl, freshly baked bread, dough for next day baking at your home & freshly baked sourdough chocolate chip cookies!
- Gluten-free classes are available.
- Pricing info available upon request.

Gift certificate purchases are available through 12/20. I will provide a printed gift certificate available for pickup or an emailed copy for printing.

Please let me know if you have any questions about classes. Thank you, as always, for your support and happy holidays!!!!

12/15/2024

Still looking for the perfect gift? Give the gift of a private sourdough bread class!!! Send me your email and I’ll share details & pricing. Available through Friday 12/20. 🍞🎁🎄

12/04/2024

Happy bread makers! 🍞

Last night, a friend and neighbor surprised her husband with a bread-making class for his birthday, and I had the pleasure of being there. He was totally confused when I showed up at their house after dinner!

Two highlights stood out for me during the class:
1. The excitement on everyone’s face when their scored loaves come out of the oven.
2. The moment when we get to taste the bread. There’s nothing quite like homemade sourdough (or any homemade bread) — it tastes so much better than store-bought. All the effort is absolutely worth it!

Have you ever tried making sourdough but it didn’t turn out the way you hoped? I’d love to teach you the tricks to help you create the perfect loaf!

Give the gift of sourdough!
 I offer gift certificates for private at home bread-making classes (for up to 4 people). Message me for more details!

11/25/2024

Restaurant De Kas - I’m finally catching up post vacation and looking back at my photos…we had such an amazing dinner at Restaurant De Kas in Amsterdam, a truly unique spot housed in a greenhouse within a city park. Right up my alley!!! This restaurant was recommended by three different people so I knew we had to go there. The restaurant prides itself on using ingredients grown on-site or sourced locally, with a vegetable forward menu. This Michelin-starred standout strikes the perfect balance between casual and sophisticated, and is a must-visit when you’re visiting this city. Though there were no menus, my husband and I did our best to remember all the unbelievable dishes we enjoyed and guess the flavors & ingredients we were tasting. Our notes (and memory) don’t do these dishes justice…the flavors were incredibly vibrant and sooo delicious!!!!
- Oysters with violet vinegar
- Gazpacho with red pepper and carrot?
- Crispy tapioca papadum with parsley (or was it celery?) cream
- Fresh radish with picalily& poppyseed crumble
- Tempura brussel sprouts with a green goddess type dip
- Lettuce (not just any lettuce, a special variety I’d never heard of) wrap with grilled sunchoke, bacon, cabbage and aioli?
- Fresh mushrooms with beef broth & sweet corn
- Beet salad with castelfranco (like radicchio), curry mayo & nasturtium
- Mackerel with lacinato kale, Bouillabaisse & sourdough croutons
- Pear sorbet with goat cheese, candied walnut, arugula & lemon zest (really a unique flavor combo)
- Ice cream with citrus syrup (blood or bitter orange?) with white chocolate crisp
- Chocolate mint sorbet (because you can never have too many desserts!)

11/23/2024

Thank you all who purchased my nut mix for your Thanksgiving table! Packing is done and ready for pickup ❤️

11/22/2024

The best bread is the one that has great flavor…sometimes it’s nice to celebrate the pretty ones too!

11/17/2024

Last night’s dinner party…I don’t do many dinner parties, but last night, I had the pleasure of making a delicious meal for a lovely group as a fundraiser for Regina Dominican High School in Wilmette.

Since we’re having an amazingly mild fall, I’m still using many herbs from my garden…parsley, thyme, & chives. I also was able to use cabbage, sorrel, and nasturtium flowers as decoration on the charcuterie platter 👩‍🌾💚

As always, I make everything from scratch…from rolls to ice cream 👩‍🍳❤️Here’s the menu:

- Fall charcuterie platter
- Crab cakes with remoulade
- Soft white dinner rolls with whipped porcini butter
- Modern Waldorf salad with curry dressing, roasted grapes, fennel, apple, candied walnuts and red wine reduction
- Wine braised short ribs with grilled garlic shrimp, parsnip puree and balsamic roasted carrots
- Apple frangipane tart with vanilla ice cream and salted caramel

11/16/2024

First batch of the season! I’m making a batch of rosemary & chipotle spiced nuts for a charcuterie platter for tonight. If you want some nuts for your Thanksgiving please place an order through my Hotplate storefront. The link is in my bio. Orders are due Tuesday night…pickups in Downers Grove Fri-Sun.

11/11/2024

Starter for sale! Just a reminder sourdough starter is available for sale on my Hotplate storefront…link in my bio…pickup next week. Comment below if you have questions.

11/08/2024

It’s nut mix time!

Planning for the holidays is officially in full swing! With Thanksgiving just around the corner, it’s time for me to make my rosemary and chipotle nut mix. I used to make this savory, spicy, and sweet treat as my go-to holiday host gift, and it was always a hit. Last year, I decided to sell it, and it was a huge success!

How to Purchase - my Hotplate storefront is “live,” and you can place orders for nut mix through November 18 (Hotplate link in my bio). To keep up with demand and keep my prices the same as last year, I’m doing front porch pickups in Downers Grove and one day of home dropoffs in Western Springs & LaGrange. I’ll have several time slots available for pickup:

- 11/22 Western Springs/LaGrange home dropoff from 4-6 pm (note: you must put your home address in the “special instructions” section when you order)
- 11/22 Downers Grove porch pickup 1-6 pm
- 11/23 Downers Grove porch pickup 9 am - noon
- 11/24 Downers Grove porch pickup 9 am - noon

I was hoping to offer shipping this year, but my holiday schedule ended up being busier than I expected. Sorry about that! Maybe next year I’ll be able to make it happen. If we’re friends, feel free to text me about delivery if these pickup windows don’t work for you. There’s also a chance I feel good about timing and open up a shipping option as we get closer to production. Any updates will be posted on Hotplate or will be sent via email.

11/07/2024

Sourdough Bread Classes at the Lincoln Center in January!

I’m excited to announce that I’ll be teaching two sourdough bread classes at the Lincoln Center in Downers Grove this January!

* January 22: Traditional Sourdough Bread Class
* January 29: Gluten-Free Sourdough Bread Class

Both classes will be held in the evening.
Registration is now open through the DG Park District’s Winter Guide, which is live and available online! You can find the classes on page 76 of the guide. Here are the course details:

* Traditional Sourdough Class: -01 (January 22)
* Gluten-Free Sourdough Class: -02 (January 29)

This would make a fantastic holiday gift for a friend or family member! I’d love to see some familiar faces in the class. Don’t miss out—sign up today!

11/06/2024

I had a great time last night teaching a group of friends in my hometown how to make sourdough bread!

Sourdough bread making can be tricky to teach in just one class, so I focus on the process and share a recipe that covers all the essential steps. My goal is for everyone to walk away feeling confident enough to try any recipe they find!

Making great bread takes practice, and as last night reminded me, even with experience, things don’t always go as planned. Not every loaf turned out, but as I always tell my students: imperfect bread still tastes great, and that’s what matters!

Reminder to self - it’s not the destination, it’s the journey ❤️🍞😊

11/01/2024

New email sent this morning! If you’d like to receive my emails please comment below or message me.

Happy November!

With Halloween behind us, I know many of you are starting your holiday planning. Here’s a quick update on my November plans:

Sourdough bread and stater:
I will be taking a break from producing and selling sourdough bread this month. If you need a sourdough starter, just send me a message or email.

Rosemary & chipotle nut mix:
I’ll be making my popular sweet and savory rosemary and chipotle spiced nut mix the week of November 18. Last year, I made nearly 50 pounds in just a few days! You can purchase the nut mix on Hotplate (link below), so please check it out and sign up for alerts from my site. Pickup/delivery will be available in Downers Grove, and I will also ship a limited number of boxes within Illinois for Thanksgiving delivery. Ordering will start November 8 on Hotplate.

Classes:
I recently hosted a private canning class, which was a blast! We made Chicago-style giardiniera with end-of-season veggies. I’m still offering private cooking classes for groups of 4-8 in host kitchens. Sourdough bread is a popular choice, but I can customize a hands-on or demonstration class to fit your group’s interests. November is fully booked, but I have weekday availability in December. If you’d like to host a class, please email me at [email protected] for details and pricing.

Save the date:
I will be teaching two classes at the Lincoln Center in Downers Grove in January! On January 22, I’ll offer a regular sourdough bread class, and on January 29, a gluten-free sourdough bread class. Both classes will be in the evening. Sign-up will be available through the DG Park District’s Winter Guide, which will be released the week of November 4.

Thank you, as always, for your support!

10/24/2024

I recently read a great book on sustainable agriculture. The author takes us on a journey to six locations around the globe, including one in the United States, showcasing how farmers are using regenerative practices to restore land damaged by deforestation and monoculture (the practice of planting a single crop). It’s alarming to see the impact of industrial farming and deforestation on climate change. The realization that infertility and famine are largely man-made issues is striking; if we don’t change our practices, this could be our future.

If you’re new to the connection between farming and the environment or the concept of regenerative agriculture, this book is an excellent introduction. It’s a quick read filled with inspiring stories of farmers who are combating hunger and boosting local economies through sustainable farming methods.

An aside for my bread making friends, one of the sustainable grains discussed as a perennial replacement for wheat is Kernza...I’m on the lookout for some flour to use as a replacement for whole wheat in breads.

10/23/2024

Check out this great new cookbook for holiday entertaining: “Salty, Cheesy, Herby, Crispy Snackable Bakes” by Jessie Sheehan! This cookbook is packed with easy savory appetizer and snack recipes perfect for upcoming festive gatherings.

I recently attended a book signing at my favorite bakery, Mindy’s, where I sampled some of the delicious dishes featured in the book. One standout was the gorgonzola fig jam drops—essentially a jam-filled shortbread that I loved!

You’ll also find a variety of mouthwatering recipes, including savory pumpkin bread, chorizo, Manchego & date scones, and hot pepper jelly & cream cheese stuffed muffins, among many others. These recipes would be fantastic at your Thanksgiving celebration - you could also buy a copy of this cookbook as hostess gifts for the holiday season.

10/22/2024

New email list! Yesterday I sent my first Melissa’s Kitchen email list to customers and supporters 😊 If you’re interested in getting updates on classes and product sales please check your inbox and make sure it’s not in your spam folder. The email came from [email protected]. Didn’t get an email? Send me a message with your email and I’ll add you to the list. Thank you!!!!

10/09/2024

Here’s my go-to stack of reference books for preserving the bounty of my garden. With limited gardening and farmers’ market time in the Midwest, now is the perfect time to start canning! If you’re interested in learning how to can but aren’t sure where to start, feel free to reach out—I’d be happy to teach you.
1. So Easy to Preserve by the Cooperative Extension of the University of Georgia: When I first started canning, I kept hearing about this book. It’s considered the definitive guide to food preservation from a state extension service perspective. It covers everything about canning, pickling, freezing, and drying. The recipes are simple and reminiscent of those your grandmother would make.
2. Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow: The title says it all! This book is perfect for gardeners who find themselves with an abundance of produce and need inspiration for how to use it up.
3. The All New Ball Book of Canning and Preserving: This updated version of a classic canning book provides safe and current practices for home canning. Ball is a trusted name since they’re likely where you buy your jars and lids. This book includes all the recipes you need, with traditional recipes updated for modern tastes.
4. The Preservation Kitchen by Paul Virant: Written by a talented chef from the Chicago area, this cookbook is ideal for those looking to elevate their preservation skills. If you’ve dined at one of Paul Virant’s restaurants, you’ve likely enjoyed something preserved. The recipes are delicious and include both volume and weight measurements, catering to chefs and advanced home cooks.

Melissa's Kitchen, Inc.