Melanie philosophy on food
“Local,” “organic,” and “sustainable” may be buzz words to some, but they’ve always been a part of Melanie Klann’s vocabulary. 
Melanie brings a raw and luscious earthiness into her kitchen while imbuing her creations with her love of eastern cultures and her southern heritage.
'I have always believed in “ground to table” cooking. And although I don’t hunt for game, I do forage for mushrooms, pick fresh herbs, and find local sources for all of my meats, fruits and vegetables'
For instance, Melanie recently traveled 60 miles to an ollalieberry farm and met with the farmer and her family. She was stewing up some of this unusual fruit, (a cross between a loganberry and a youngberry) for a sorbet she was making for Newsome-Harlow's Zintastico!, a Zinfandel wine pairing event held annually at their Tasting Lounge in downtown Murphys.
When people eat at my table, they know they are getting the freshest ingredients
- Mixed-Greens and Sausage Soup with Cornmeal Dumplings
- Lamb Chops with Cherry Port Sauce and Cardamom
- Seared Duck Breasts over Creamy White Saffron Polenta with an Orange Currant Sauce
- Beer Can Chicken
- Quickie Chickie Paella
- Prime Rib Peppercorn Wine Crust
- Beef Tenderloin with Port Sauce
- Herbs de Provence Short Ribs
- T-giving Turducken w/Ginger Sausage Stuffing
- Cuban Flank Steak Sammies
- Cheddar Stout Fondue
- Eastern Spiced Leg of Lamb
- Bacon, Pork, Sage & Juniper Berries
- Jamaican Jerk Burgers
- Balsamic Provencal Lamb
