“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
- M.F.K. Fisher
While technically my love of cooking began growing up in a food-centric household with a family that loves to eat, my career in food began in NYC in 2007 as a Farmer’s Market Manager for GrowNYC.
In 2009, I graduated from the Natural Gourmet Institute in Manhattan; a culinary training program focusing on health supportive seasonal eating utilizing local, whole foods.
I have spent 12 years simultaneously working on farms (growing) and in kitchens (cooking) in New York, California, Tennessee and Alabama before settling in Wheeling, WV. I work directly with local farmers to source ingredients before I create menus which in turn allows me to use the freshest ingredients and keep my dollars and my client’s dollars circulating in our local economy.
As a result of my specific culinary training I am able to accommodate clients with special needs such as plant-based, gluten free, dairy free or grain free meals or menus.
Featured in…
Published author.
Regular contributor to Wheeling’s local print and online newspaper, Weelunk. This medium allows me to meet folks, learn their background and food journey and share their story with our community. Whether its discovering hidden gems for your next staycation, farmer’s market find or tasting ALL of the local BBQ, writing is a passion of mine and I hope you enjoy reading along.
On the farm.
While traveling across the country from New York to California, I made a stop in Tennessee and fell in love. PBS sent a crew to my former River House Farm and this video shares my decision behind taking a break from big city living.
In the kitchen.
Edible Mountain filmed my demonstration on how to make dandelion jelly, including a go-to recipe you can save and try at home.
What people are saying
“Melissa crafted an amazingly delicious farm to table experience complete with a pit bbq’d lamb and all the fixins.”
— Taylor M.
“I enjoyed Melissa’ Foraged Foods cooking class because it was hands on, introduced me to new ingredients and was well prepared and organized.”
- Mountain Harvest Kitchen, TN
“Melissa’s hand pie class was excellent. I learned how to make delicious pie crust using simple ingredients which was something I was always afraid to attempt. The tips and recipes she provided have elevated my baking skills to a much higher level.”
— Brooke B.
“Melissa takes farm-to-table and adds purpose and heart. Such meaningful, unique and TASTY dishes”
— Alison B.