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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Tue - May 01
7:00 PM - 8:30 PM
  Dinner at 7: Adventures in Modern Middle Eastern Flavors Chef Robin Nathan $45

A dollop of yogurt, a shower of fresh herbs, a swipe of spicy harissa; all signature flavors of Middle Eastern food embraced by people all over the world and they deserve a spot in your kitchen too. The Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic, and diverse flavors. From Beirut, the 'Paris of the Middle East,' to Jerusalem, considered the oldest city in the world, you will get a taste of this incredible culinary heritage. Wine and Beer will be available for purchase by the glass.


On the menu
: Roasted Red Pepper and Walnut Dip (Muhummara), Flatbreads with Za'atar, Lamb Kebab with Almond- Rice Pilaf, and Orange-Semolina Cake (Basboosa)


Click HERE for more information and to make a reservation

Thu - May 03
6:30 PM - 9:00 PM
  The Birds & The Bees Chef Kelly Sears $80

Tonight, we celebrate the humble chicken and the honeybee.  Chickens are the chameleons of the culinary world. Used worldwide, chicken lends itself to almost every method of cooking and every culture.  Honey, the first sweetener before the discovery of sugar, is suitable for both savory and sweet dishes.  This class will show you how to use every part of the bird to create four great dishes, each featuring honey.


On the menu:
Grilled Brioche with Fresh Ricotta and Warm Honey, Spring Panzanella Salad with Lemon Honey Vinaigrette, Dukkah-Crusted Chicken atop Charred Onion Hummus and Roasted Cauliflower, Cast Iron Corn Bread with Honey Butter, and Fresh Berries with Vanilla Mascarpone and Honey


Click HERE for more information and to make a reservation

Sat - May 05
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16): Make & Take Chicken Enchiladas Chef Kiley Fields $50

It’s Cinco de Mayo and time for you to treat the family to a taste of Mexico with a meal made just by you!  Cheese Chicken Enchiladas are the highlight, accompanied by a zesty side, a zippy dip. And a sweet finish. You’ll eat here and have some to take home and bake later!


Click HERE for more information and to make a reservation

Sat - May 05
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to properly use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants

Sat - May 05
6:30 PM - 9:00 PM
  Cinco de Mayo Chef Robin Nathan $85

Festive cocktails, tasty tacos, and mingling among friends both known and new, what better way to spend Cinco de Mayo 2018?  Bring your best amigos and join Chef Robin for an evening of sipping and sampling the finest fare from south of the border.


Click HERE for more information and to make a reservation

Sun - May 06
12:00 PM - 5:00 PM
  Advanced Cooking: Regional Mexican Mole Workshop Chef Paul Lindemuth $85

Mole is considered by many to be Mexico’s national dish. Two states in Mexico claim to be the origin of mole: Oaxaca (which is said to have over seven regional moles), Puebla, and San Pedro Atocpan, part of the Federal District of Mexico, better known as Mexico City.  The National Festival of Mole is hosted every October in San Pedro Atocpan. Each region has their own recipe of varied complexity, influenced by global ingredients like almonds from Spain, cinnamon from Asia, chiles from Mesoamerica, pumpkin seeds, sesame seeds, onions, garlic, dried and fresh herbs. Spend an afternoon with Chef Paul savoring the regional differences of Moles.


Click HERE for more information and to make a reservation

Tue - May 08
11:00 AM - 2:00 PM
  Jennifer's Broccoli, Cheddar & Wild Rice Frittatas
Wed - May 09
6:30 PM - 9:00 PM
  Girls Night Out: Small Plates from the Wine Bar Chef Kiley Fields $80

The same old bars seem tired, a restaurant too much of a commitment; for a fresher option, gather your friends and toast to warmer weather with small bites and big glasses in the Marcel’s kitchen.  Chef Kiley is serving up nibbles, bites, and small plates that pair perfect with a glass of sparkly white or spicy red.  Cook, nosh, sip, and savor.


On the menu: Marché Cheese and Charcuterie Board, Chicken Liver Paté with Cherry Compote, Steak Tartare with Toast Points, Crispy Cauliflower with Preserved Lemon, Currants and Pine Nuts, Brown Butter Seared Scallops on Polenta, and Chocolate Pots de Crème


Click HERE for more information and to make a reservation

Thu - May 10
6:30 PM - 9:00 PM
  Tuscany to Your Table Chef Brandy Fernow $80

Tuscany's idyllic countryside, artistic treasures and fragrant, rustic cuisine combine to make it one of Italy's most idealized regions. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking is an expression of the Mediterranean diet; simple fresh ingredients that are rich on flavor. Highlighting legumes, cheeses, vegetables, and fruit, bring Tuscany to your table and take your taste buds on a journey, no plane ticket required!


On the menu
: Fregola Pasta with Pancetta and Pecorino Sardo, Prosciutto Wrapped Halibut with White Balsamic Reduction, Green Beans with Arugula Mint Pesto, and Spring Fruit Tart with Almond Frangipane


Click HERE for more information and to make a reservation

Fri - May 11
6:30 PM - 9:00 PM
  A Night Out with Mom Chef Kelly Sears (and her mom) $85

It’s in our mother’s kitchen where we make our first taste discoveries, where we learn our first lessons in cooking, where we understand that food is not just for feeding the body but also for nourishing the soul. Bring your mother, your grandmother, your daughter, or your favorite cooking partner and spend an evening enjoying a meal, reconnecting, and participating in a Marcel’s tradition with Chef Kelly and Sam.


On the menu
: Roasted Cherry Tomato Caprese on Grilled Toasts, Pea Shoot & Little Gem Salad with Poached Citrus Shrimp, Avocado & Green Goddess Dressing, Crispy Chicken with Green Onion Pesto on a bed of Spring Peas and Haricot Verts, Roasted New Potatoes with Smoked Salt, and Lemon Curd Cups with Macerated Strawberries 


Click HERE for more information and to make a reservation

Sat - May 12
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): What to Make for Mom Chef Jamie Bordoshuk $40

Looking for that special gift for mom? Chef Jamie is here to help you whip up a special meal that you can recreate for your mom at home. 


On the menu: Lemon Garlic Shrimp Bake with Panko Crust, Parmigiano-Reggiano Roasted Fingerling Potatoes and Craisin Fruit Berry Scones with Drizzle Frosting


Click HERE for more information and to make a reservation

Sat - May 12
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Mom's Favorite Meal Chef Jamie Bordoshuk $45

Get ready for lunch with Mom on her special day.  Once you have spent this afternoon learning how to cook up a special meal, you’ll be able to surprise mom and your whole family with a delicious meal! 


On the menu: Crunchy Baked Shrimp Scampi, Roasted Red, White and Purple Fingerling Potatoes and Craisin Fruit Berry Scones with Drizzle Frosting


Click HERE for more information and to make a reservation

Tue - May 15
11:00 AM - 2:00 PM
  Julie's Lemon Fusilli w/Arugula
Tue - May 15
7:00 PM - 8:30 PM
  Dinner at 7: Fresh, Simple, Delicious Chef Lynn Dugan $45

Baby spinach, fava beans, early berries; nothing beats spring in Illinois! Fruits and vegetables are cropping up, backyard gardens are planted with promise of a summer harvest and Farmers Markets and the local vegetable stands are just a few short weeks from kicking off.  Lynn has a bushel full of fresh picked flavor to build a tasty array of dishes that are fresh, simple, and delicious! Wine and beer will be available for purchase by the glass.


On the menu: Strawberry Cucumber Spinach Salad with Dijon Vinaigrette, Sheet Pan Roasted Chicken with Asparagus and New Potatoes, Yogurt Cake with Fresh Blueberry Sauce


Click HERE for more information and to make a reservation

Wed - May 16
6:30 PM - 9:00 PM
  Spring Seafood: Salt Block & Cedar Planks Chef Paul Lindemuth $80

Learn quick, simple methods for preparing a wide variety of fish and seafood for every night of the week! Chef Paul is sharing his techniques for cooking on Himalayan salt blocks and his very own cedar planks. You’ll learn tricks, tips and flavor combinations that keep fish moist, sweet, and tender---resulting in dishes your whole family will love. You’ll easily expand your quick-cooking weeknight repertoire to include these new dishes.


On the menu: Salt Block Scallops with Tomato/Basil Vinaigrette, Salt Block Seared Salmon with Lemon/Mustard Glaze and Cucumber/Dill Sauce, Cedar Plank Roasted Shrimp with Fresh and Sun-Dried Tomato/Basil Sauce, and Cedar Plank Roasted Whitefish with Cilantro/Lime Butter, and Mixed Berry Hand Pies


Click HERE for more information and to make a reservation

Sat - May 19
6:30 PM - 9:00 PM
  Vacation Inspiration: Brazil Chef Brandy Fernow $85

Brazil’s unique culinary heritage marries the cuisines of the Portuguese, native Indian, German, Italian, with a little hippie culture mixed in. These influences resulted in the multi-faceted and multi-ethnic nature of Brazilian cuisine that has distinct and unique traits of its own. At the end of the class, you’ll feel so well versed in Brazilian cuisine, you might even start samba dancing! We'll make all the classics. 


On the menu: Acarejé – Fried Black Eyed Pea and Shrimp Falafel, Churrasco - Brazilian Flank Steak with Chimichurri, Feijão Tropeiro – Pinto Beans with Scallions, and Maracuja - Brazilian Passion Fruit Mousse


Click HERE for more information and to make a reservation

Sun - May 20
12:00 PM - 3:00 PM
  Plan the Perfect Cocktail Party Chef Paul Lindemuth $80

Planning the perfect cocktail party doesn’t have to be complicated.  The essential components are good people, good drinks and good eats. Toss a few more details into the mix; the perfect glassware, serving pieces, a properly stocked bar, tips on mixology and you’re golden.  Spring & Summer are full of reasons to celebrate; Memorial Day, graduations, Father’s Day, Barbeques, Al Fresco Nights, and just because! Whether you’re hosting a party or just need a reason to celebrate, Chef Paul is your party planner showing you just how to plan the perfect cocktail party done right!


On the menu:
The Parasol Cocktail, The Bees Knees Cocktail, Rosemary Roasted Pecans, Truffle Deviled Eggs, Smoked Salmon Mousse in Belgian Endive, Ginger/Miso/Spring Pea Dip, Arepas with Pulled Pork and Pickled Red Onions, and Lemon/Lavender White Chocolate Truffles


Click HERE for more information and to make a reservation

Tue - May 22
11:00 AM - 2:00 PM
  Jenny's Roasted Salmon Tacos
Wed - May 23
6:30 PM - 9:00 PM
  Thrill of the Grill Chef Brandy Fernow $80 (KJ)

In the Midwest, we know warm weather has arrived when the neighborhood fills with the tantalizing aroma of backyard grills.  As the kick off to summer begins on Monday, it’s time to get your grill on and join us at our Kamado Joe outdoor grill celebrating all that is summer with grill perfect recipes. More than burgers and bug spray; a backyard cookout means no rules when it comes to deciding what goes on the grill.


On the menu: Grilled Romaine Wedge with Slab Bacon, Sweet, Spicy and Sticky Pork Ribs, Creamy Cucumber and Grilled Potato Salad, Grilled Peaches with Berries and Honey Vanilla Mascarpone

Click HERE for more information and to make a reservation

Thu - May 24
6:30 PM - 9:00 PM
  Spring Fish Roast Chef Robin Nathan $80

When you can’t make it to the lake, bring the lake to you…or at least your plate. Fish is one of the healthiest and most delicious foods you can prepare for yourself. Unfortunately, fish continues to intimidate in terms of how to shop for it and how to cook it. If you love fish but are apprehensive about preparation, we’re going to make it easy. With these tips, you’ll be serving up a flawless fish dinner in no time!


On the menu: Grilled Polenta with Brie, Wilted Spinach and Shiitake Mushrooms, Bacon Roasted Butterflied Trout, Charred Tomato and Arugula Salad with Lemon Vinaigrette, and Chocolate Pudding Cakes


Click HERE for more information and to make a reservation

Tue - May 29
11:00 AM - 2:00 PM
  Teri's Asparagus, Feta and Mint Panzanella
Wed - May 30
6:30 PM - 9:00 PM
  Santa Barbara in the Spring: The Belmond El Encanto Hotel Chef Jamie Bordoshuk $80

Whether you're a wine enthusiast, fervent food lover, or just someone who knows great food from good, Santa Barbara lets you treat your palate to an unforgettable taste vacation. The climate of this American Riviera creates a delicious destination that yields abundance of seasonal foods; from avocados and eggplants to mushrooms and asparagus, and herbs and berries.


On the menu:  Ahi Tuna Poke, Grilled Smoked Pacific Swordfish, Mission Valley Herbed Fruit Salsa, Smashed Lemon Fingerling Potatoes, and Profiteroles with French Vanilla Ice Cream and Chocolate Drizzle 


Click HERE for more information and to make a reservation

Sat - Jun 02
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to properly use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants

Click HERE for more information and to make a reservation

Sat - Jun 02
6:30 PM - 9:00 PM
  Killer Cocktails and Amazing Apps Chef Paul Lindemuth $80

Chef Paul is kicking off June with summer sips and tasty bites. Tonight’s soiree combines the perfect cocktail partners with a bevy of bites designed to curb hunger and delight the palate.  With Chef Paul’s guidance and your helpful hands, we’re setting the stage for a gastronomic fest of fun food and drink!


On the menu: Elder Fashion Cocktail, Mig Royale Cocktail, Jalapeno Margaritas, Cucumber/Dill Soup in Cucumber Cups, Crab-Stuffed Mushrooms, Creamy Avocado Deviled Eggs with Chipotle, Lamb and Goat Cheese Sliders with Roasted Red Pepper Relish, and Chocolate/Toffee Crunch Truffles


Click HERE for more information and to make a reservation

Sun - Jun 03
12:00 PM - 2:30 PM
  Marcel's Meets Marché Chef Robin Nathan $80

If cheese is your thing, then this is the class for you. We’ll start with a tasting of the cheeses used in the recipes made later in the day. Our Marché cheesemonger will speak to different types of cheese, how to buy it and how to care for it.  Then we’ll roll up our sleeves and cook with it. Kick back on a Sunday afternoon with Marché’s Cheesemonger and Chef Robin. 


On the menu:
  Baked Robiola with Pistachios, Honey and Grilled Baguette, Charred Romaine Salad with Bleu Cheese and Fresh Cherries, Spice Rubbed Grilled Flank Steak with Goat Cheese Butter and Herb Vinaigrette over Orzo Pilaf, and Ricotta Ice Cream


Click HERE for more information and to make a reservation

Tue - Jun 05
11:00 AM - 2:00 PM
  Didi's Spiralized Mason Jar Salads
Tue - Jun 05
7:00 PM - 8:30 PM
  Dinner at 7: Ripe! Chef Kelly Sears $45

Any good cook will tell you that great food starts with great ingredients.  When it comes to choosing fruits and vegetables, this means selecting what’s perfectly ripe and in season. Learn how fruit and vegetables can go from bitter and inedible to sweet and ready to eat. Feel, smell, and taste your way to a meal that’s bursting with flavor. Wine and beer will be available for purchase by the glass.


On the menu:
Spring Carrot, Radish and Herbed Avocado Salad, Grilled White Fish with Char Grilled Asparagus and Spring Onions, Jasmine Rice with Lemon Parsley Pesto, and The Simplest Strawberry Tart

Click HERE for more information and to make a reservation

Wed - Jun 06
6:30 PM - 9:00 PM
  Girl's Night Out: Moscow Mules and Bites with a Kick Chef Kiley Fields $80

Invite your friends and introduce yourself to these three new friends, Vodka, Ginger Beer and Lime Juice! Start summer off right with a night out sipping from copper mugs and nibbling on bites with a kick.  Moscow Mules have been around since the 1940’s, but over time they have been updated with some twists and turns making them even more of a sublime summertime cocktail. The Muscow Mule has nothing to do with Moscow or mules but let’s let that be our little secret!


On the menu
: Moscow Mule, Blueberry Mule, White Grape, Cucumber, and Serrano Gazpacho Shooters, Lamb Meatballs with Spiced Yogurt Dill Sauce, Crab Cakes with Lemon Sriracha Aioli, Potato and Chorizo Sopes with Avocado and Cilantro Crema, and Coconut Bacon Macaroons

Click HERE for more information and to make a reservation

Thu - Jun 07
6:30 PM - 9:00 PM
  Pigs, Pickles & Bourbon Chef Kelly Sears $80

I do dig the pig…and pickles and bourbon, but it’s more than these three food groups.  It’s about balance; sweet needs sour, fat needs flavor, bourbon loves bold and smoke, chocolate needs salt. Come share. 


On the menu: Bourbon Glazed Mixed Nuts, Roasted and Pickled Early Summer Salad with Lemon Aioli Dressing, Seared Pork Tenderloin with Sweet and Hot Pepper Relish, Cast Iron Corn Fritters with Bacon and Charred Scallion Butter, and Bourbon Macerated Stone Fruit with Vanilla Cream

 

Click HERE for more information and to make a reservation

Fri - Jun 08
6:30 PM - 9:00 PM
  Sizzle, Smoke & Sip Chef Brandy Fernow $85

It’s no secret that putting food to fire enhances a dish, but what about smoke? Smoke is an elemental tool used to give foods that kiss of the campfire by working on a chemical level to trigger the sensation of “umami,” the Japanese term for a fifth taste beyond hot, sour, salty and sweet. Smoke’s umami creates a sensation of meatiness and fullness in foods, even vegetables. Sip a cocktail, fire up the grill and let’s create some smoke!


On the menu:
Hard Cider with Gin and Smoked Sage, Smoked Tomatoes with Burrata and Basil, Spiced and Smoked Pork Chops with Brown Sugar, Molasses BBQ Sauce, Smashed Potatoes with Smoked Garlic Aioli and Flourless Chocolate Cake with Smoked Sea Salt Caramel


Click HERE for more information and to make a reservation

Mon - Jun 11 -- Thu - Jun 14
11:00 AM - 1:00 PM
  Big Kids Camp (Ages 12-16): Spin the Globe Chef Jamie Bordoshuk $50/day or $180/all 4 days

Learning about a country’s food, let’s you peek into their culture and community.  This week we are taking a spin around the globe cooking and eating meals native to different countries, experiencing new tastes and flavors.  No need to pack, just grab an apron and let’s cook! On the menu:

 

Monday: Sweden: Swedish Meatballs with Beef Sour Cream Gravy, Swedish Stacked Potatoes, Tomato, Red Onion, Dill and Cucumber Salad and Sweet Ginger Cookies

Tuesday: Turkey: 14 Spice Pork Shish Kabobs with Creamy Tzatziki Sauce, Turkish Rice Pilav, Turkish-Style Pinto Beans with Olive Oil and Laffafete Bel-Raha (Sweet Crescent Rolls with Turkish Delights)

Wednesday:  Philippines: Pickled Chicken Adobo, Sinangag Fried Rice, Filipino Pancit (Noodle Salad) and Turon (Nutmeg and Cinnamon Banana Spring Rolls)

 

Thursday: Morocco:  Moroccan Spiced Chicken, Corn and Sweet Tomatoes African Couscous and Brown Sugar Shortbread Cookies

Click HERE for more information and to make a reservation

Wed - Jun 13
6:30 PM - 9:00 PM
  Road Trip: Louisville Chef Brandy Fernow $80

Buckle up! It’s road trip time, time to burn some asphalt and head south. Say the word “Louisville” and the first thing that comes to mind is the Kentucky Derby.  But Louisville is so much more than the most exciting two minutes in sports. It’s a vibrant thriving city with a laid back southern belle style and filled with great food and amazing scenery.  Louisville’s culinary star is on an upward trajectory and the only road map you'll need is the one that leads to 490 N. Main Street in Glen Ellyn. So, pack up and come enjoy the bluegrass state on a plate!


Click HERE for more information and to make a reservation

Thu - Jun 14
6:30 PM - 9:00 PM
  Early Summer in the Pacific Northwest Chef Robin Nathan $80

The lush and green Pacific Northwest is famous for its wild salmon, oysters, and beers, but that’s just the tip of the gastronomic iceberg.  Its forests are home to game and berries that can turn into countless recipes imparting the unmistakable flavor of the Northwest. 


Click HERE for more information and to make a reservation

Sat - Jun 16
6:30 PM - 9:00 PM
  Summer Brews for Backyard Nights Chef Kelly Sears $85

Summer is a thirsty season, one for which beer is tailor-made. Delicious and refreshing, beer is a great way to unwind after a long, hot day but if you've been drinking your beer straight from the bottle, it's time you try something new.  Beer cocktails are even more refreshing than a regular beer and the steps to making them are easy to follow:  Chill. Sip. Chill. Repeat. One-part excellent food, one part icy beverages, add good music, mix in great friends, and you have the perfect recipe for a patio party.


On the menu
: Bull’s Eye, French Monaco, & Shock Me Beer Cocktails, Grilled Flatbread with Edamame, Cucumber, and Burrata, Crunchy Lemony Salad, Espresso Rubbed Country Ribs with Rhubarb Relish, Warm Orzo Salad with Charred Corn, Tomato Vinaigrette and Fresh Basil, and
Summertime Ale Popsicles


Click HERE for more information and to make a reservation

Mon - Jun 18 -- Thu - Jun 21
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11): As the Food World Turns Chef Jamie Bordoshuk $45/day or $160/all 4 days

Food is the one thing that connects people globally. We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common. On the menu:

 

Monday:  Canada:  Baked Eggs with Canadian Bacon, Spinach and Aged Cheddar, Yukon Gold Baked Country Potatoes and Sponge Cake with Caramelized Apples and Maple Whipped Cream 

 

Tuesday:  Thailand:  Classic Chicken Pad Thai, Thai Salad with Sweet Lime Coriander Dressing and Coconut Ice Cream 

 

Wednesday:  Portugal: Portuguese Chicken with Tomatoes and Peppers, Patatas Bravas (Spicy Potatoes) and Bolo de Ameixa (Plum Crisp)

 

Thursday:  French Polynesian:  Polynesian Pork Ragu, Papeete Basmati Rice with Vegetables and Nutmeg Banana Cinnamon Wraps

 

Click HERE for more information and to make a reservation  

Tue - Jun 19
7:00 PM - 8:30 PM
  Dinner at 7: Root to Stalk Cooking Chef Kelly Sears $45 (V)

Copying a page from the nose-to-tail movement, chefs like April Bloomfield are applying the same use-everything approach to carrots, radishes and cauliflower. Taking tips from some of the country’s best whole-vegetable chefs, we’re cooking with every scrap; slice those stalks, save the peels, and roast the whole vegetable. Waste not, want not, from herb stem chimichurri to pickled greens, we pay for vegetables by the pound, let’s get our money’s worth! 


On the menu
: Shaved Radish with Mixed Herb Butter Schmear on Grilled Toasts, Early Summer Frittata, Grilled Zucchini with Tomato & Ricotta Pesto, and Warm Blueberry Brown Betty


Click HERE for more information and to make a reservation

Thu - Jun 21
6:30 PM - 9:00 PM
  Bayou Beltway Chef Brandy Fernow $80

Between Houston, Texas and Mobile, Alabama lies Louisiana, the home of creole and Cajun style cooking.  Although, usually lumped together, these two types of cuisine have distinct flavor and cultural differences. Creole, is a blend of French and Spanish cultures with Portuguese, Italian and African influences. Creole cooking is fancy, classic cuisine featuring shrimp and oysters. Cajun, the simpler, more rustic style often yields dishes made in one pot. The holy trinity of onions, bell peppers and celery, the flavor base for Creole and Cajun dishes, ties the two together in one tasty harmony.


On the menu: Hush Puppies with Sweet Tomato Jam, Oyster “Pie” with Swiss Chard, Smoky Ham and Buttermilk Biscuits, Cajun Corn with Bacon, and Blueberry Peach Cobbler


Click HERE for more information and to make a reservation

Fri - Jun 22
6:30 PM - 9:00 PM
  Low Country Shrimp Boil Chef Kiley Fields $85

Skip the plates and serve right on the table! Passed down from generation to generation, the low country shrimp boil is best enjoyed with friends.  Sausage, shrimp, potatoes, and corn; all in one pot, all you can eat. Cover the tables, pile the shrimp and fixins in the middle and dig in!  Peel, eat and be merry, low country style.


On the menu:
Sharp Cheddar Cheese Spread, Butter Lettuce and Bacon Salad, Cornbread with Jalapeno Honey Butter, Shrimp Boil with Andouille, Corn, Potatoes, and Remoulade, and Peach Upside-Down Cake


Click HERE for more information and to make a reservation

Sun - Jun 24
12:00 PM - 2:30 PM
  Al Fresco: Spanish Pinchos

In Catalan (Barcelona), they serve tapas; in the Basque country they serve pinchos.  Sunday afternoon at Marcel’s, we’re serving up both! A pincho (or pintxo) is a small snack, traditional in northern Spain. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component. Pintos are related to tapas, the main difference being that pinchos (Spanish for spike) are usually 'spiked' with a skewer or toothpick, often to a piece of bread or potato

On the menu: Ham and Cheese Bocadillos, Piquillo Pepper Confit with Goat Cheese, Shrimp and Jamon Brochette, and Pincho de Tortilla (Spanish Omelette), and Magdalenas (Spanish Lemon Cakes)


Click HERE for more information and to make a reservation

Mon - Jun 25 -- Wed - Jun 27
11:00 AM - 12:30 PM
  Little Kids Camp (Ages 6-8): Foods From Around the Globe

Travel the world right from the Marcel’s kitchen with these international foods that you can make for the family Join in the fun and take a taste! On the menu:

 

Monday: Great Britain: English Cheddar Cheese and Veggie Egg Muffins, Scottish Pancakes with Honey and Berries, and Individual Banoffee Tart (caramel and banana)

 

Tuesday: France: Cherry Tomato Coq au Vin(less) Chicken, Simple Skillet Ratatouille and No Bake Cheesecake S’mores  

Wednesday:  Asia Pacific: Chicken Teriyaki with Udon Noodles, Pak Choi and Sesame, Crispy Crunch Cauliflower Bites with Sweet Chili Aioli and Dipped Cookie Dough Lollipop Bites

Click HERE for more information and to make a reservation

Wed - Jun 27
6:30 PM - 9:00 PM
  Mexican on the Grill Chef Kiley Fields $80 (KJ)

The aroma of marinated meats cooking over an outdoor grill is a summertime pleasure.  Combine south-of-the-border flair with traditional al fresco entertaining, and you’ve got yourself a fiesta!  From classic carne asada and grilled corn, Mexican flavors benefit from a spin around the flame.  Washed down with a splash of sangria and that’s a night that’s tasty and fun.


On the menu: Grilled Mussels with Roasted Tomatillo Salsa, Carne Asada, Grilled Mexican Street Corn (elotes), Black Beans with Chorizo, and Dulce de Leche Shortbread Bars


Click HERE for more information and to make a reservation

Thu - Jun 28
6:30 PM - 9:00 PM
  Summer Style Italian Bites Chef Paul Lindemuth $80

As a snack or an appetizer, there’s nothing quite as light, restorative and fun as a sampling of Italian small bites.  Beyond crostini, these hearty appetizers can double as a main dish or side dish. Mix and match, serve one or two, or a spread for a whole crowd.  Spirits, including Campari and Aperol quench the thirst, while bites quell the hunger; the perfect tag team for an evening that’s strong on fresh and vibrant and highlight the flavors of the Italian kitchen.


On the menu:
Aperol Spritz, Negroni, Campari and Soda, Veal and Ricotta Meatballs, Pizzas with Lemon and Burrata, Prosciutto Arancini, Grilled Chicken Spiedie, Gnudi with Peas, Asparagus and Parmesan, and Coffee Tartufo


Click HERE for more information and to make a reservation

Sat - Jun 30
6:30 PM - 9:00 PM
  California Casual Chef Robin Nathan $85

With an emphasis on vegetables and foraged foods, on local foods and presentation, the cuisine of California is characterized as fresh and casual. From the fertile Salinas Valley, known as the salad bowl of the United States, to the wine countries across the state, and the vast diversity of urban areas like Los Angeles and the San Francisco Bay Area, the health-conscious culture paired with the abundance of local produce lead to a style of cooking that’s always in season.


On the menu:
  Edamame and Herb Salad with Lemon, Pan Roasted Pork Tenderloin with Tomatillo- Apple Sauce, Creamy Polenta with Cotija, and Butter-Sugar Crepes with Seasonal Berries

Click HERE for more information and to make a reservation

Tue - Jul 03
11:00 AM - 2:00 PM
  Teri’s Pasta w/Broccoli and Sausage
Sat - Jul 07
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to properly use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants.


Click HERE for more information and to make a reservation

Sat - Jul 07
6:30 PM - 9:00 PM
  Best of Key West Chef Brandy Fernow $85

The beach is beautiful, the water’s pristine, the nightlife pure Key West, but the food, ah the food, now there’s a reason to pack your bags. Key West may be a tiny island, but its cuisine is big on flavor. The waters are full of seafood found nowhere else in the world; sweet pink shrimp, perfect for tacos paired with juicy island pineapple. Bite into a plantain chip for lunch or order mojo marinated pork for dinner; Key West is closer to Cuba than Miami, so it’s no surprise Cuban cuisine has left its mark throughout the island. Created by fishermen, Key Lime Pie could be made without baking and survive without refrigeration.  Whether topped with meringue or whipped cream, as you travel south to Key West, don’t miss a slice!

On the menu: Rum Mojito Cocktail, Garlicky Shrimp Tacos with Roasted Pineapple Salsa, Mojo-Marinated Pork Shoulder with Jasmine Rice, Flash Fried Plantains with Jalapeño Sauce, and Upside Down Key Lime Pie with Graham Cracker Crumble


Click HERE for more information and to make a reservation

Mon - Jul 09 -- Thu - Jul 12
11:00 AM - 1:00 PM
  Big Kids Camp (Ages 12-16): Globetrotting: France! Chef Jamie Bordoshuk $$50 per day/$180 all 4 days

It’s French week in the Marcel’s kitchen and we are kicking it off with four days of traditional French fare and technique.  French sweet treats of crèpes and palmiers, cooking classic French ratatouille, and the French potato preparation, pommes Duchesse!  One day or all four, don’t miss a delicious bite. Bon Appetit!  On the menu:

 

Monday: Crispy Breaded Pork Cutlets with Parsley Caper Sauce, Brown Sugar Glazed Baby Carrots, Pommes Duchesse (Potatoes) and Blueberry Orange Scones with Demerara Sugar Crust

 

Tuesday: Mustard Coriander Chicken Breast with Lemon-Basil Vinaigrette, Roasted Haricot Verts with Balsamic and Parmigiano-Reggiano Shards, Savory Cheese Muffins and Granola Peach & Strawberry Parfait with Mint

 

Wednesday:  Baked Eggs in Ham Cups, Vegetable Ratatouille, Fondant Roasted Potatoes and Puff Pastry Raspberry Pinwheels

 

Thursday: Creamy Chicken, Spinach & Mushroom Crepes, French Tarragon Vinaigrette Tossed Salad and Sugar in the Raw Palmiers


Click HERE for more information and to make a reservation

Tue - Jul 10
7:00 PM - 8:30 PM
  Dinner at 7: From the Gardens of Versailles Chef Lynn Dugan $45

After spending a week in France, Lynn’s trip culminated with an unforgettable event and meal at Versailles. Feeling a little like Cinderella at the ball, Lynn is sharing her experience, and this French inspired menu, with you as her guests. Wine and beer will be available for purchase by the glass.


On the menu: Provençal Vegetable Gratin, Golden Lemon Roasted Chicken with Tarragon, and Chouquettes with Warm Berries and Cream


Click HERE for more information and to make a reservation

Thu - Jul 12
6:30 PM - 9:00 PM
  Summer in Paris Chef Robin Nathan $85

The lazy days of summer bring out the best in Paris. Between casual strolls along the Seine and cultural stops along the way, summer is the perfect time to indulge in the city’s most delicious cuisine. The long days and languorous nights are perfect for outdoor enjoyment, sipping a cocktail on the terrace, dining al fresco or picnicking in the park. Come taste Chef Robin’s take on Parisian food that can be had from this gastronomic hub of the French capital.


On the menu
: Basil French 75 Cocktails; Grilled Brie with Berry Aigre-Doux; Saffron Infused Seafood Poach with Mussels, Clams and Shrimp with Mint & Arugula Pesto Toasts, and Champagne-Strawberry Panna Cotta 


Click HERE for more information and to make a reservation

Fri - Jul 13
6:30 PM - 9:00 PM
  The Parisian Bistro Chef Kiley Fields $85

Transport to another time and place, the Parisian bistro in the 1930’s. Found on any avenue in Paris, the French bistro earned its name by the foods served. Menus are built around foods that are simple, home-style and slow cooked; a chilled glass of Bordeaux blanc, a plate of saffron-infused mussels. Slip through the doors of the Parisian Bistro where the ingredients are seasonal, and the dishes are traditional and bursting with flavor.


On the menu:
Mussels in White Wine Sauce with Saffron, Green Lentil Arugula Salad with Mustard Vinaigrette, Croque-Madame with Mornay Sauce, and Profiteroles with Chocolate Sauce


Click HERE for more information and to make a reservation

Sat - Jul 14
6:30 PM - 9:00 PM
  Bastille Day: Alfresco Provence Chef Paul Lindemuth $85

In France, it is formally called La Fête Nationale (The National Celebration) and commonly le quatorze Juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789.  If traveling to France for the festivities isn’t in your plans, join Chef Paul as he celebrates French Independence. Come early and enjoy Jazz Up Glen Ellyn right outside our door before class!


On the menu:
Le Grand Aioli, Summer Salad with Baked Chevre, Rosemary Roasted Butterflied Leg of Lamb, Provencal Baked Summer Vegetables, and Lavender Crème Brulée


Click HERE for more information and to make a reservation

Mon - Jul 16 -- Thu - Jul 19
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11) Camp: Globetrotting: Spain! Chef Jamie Bordoshuk $45/day or $160 all 4 days

From Barcelona to Madrid, a countryside or coastal trip to Spain should be filled with tasty tapas packed with flavor and character.  Tapas, Spain’s appetizers, are eaten any time, day or night.  String a few of these little dishes together and they can make a meal on their own. Join Chef Jamie for four days filled with his favorites.  After this camp, they will be your favorites too! On the menu:

 

Monday:  Spanish Garlic Tomato Bread with Jamon Serrano, Crispy Curried Chicken Bites with Honey-Mustard Dipping Sauce and Sopapilla Cheesecake

 

Tuesday: Sun-Dried Tomato and Pesto Terrine, Carne con Azafran (Saffron) Sauce and Spanish Churros with Cinnamon Sugar

 

Wednesday: Paella de Gambas y Chorizo (Shrimp and Chorizo), Patatas Bravas and Spanish Mantecado Cookies


Thursday:  Open Faced Picadillo Tostadas, Arroz Espanol y yegetal and
Tarta de Manzana Casera  (Spanish Apple Tart)


Click HERE for more information and to make a reservation

Tue - Jul 17
6:00 PM - 8:30 PM
  Family Cooking Night: Tuscan Summer Chef Kiley Fields $50

It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together.  This class is designed for each family to create their own meal together.  Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults.


On the menu:
Caprese Salad, Rosemary Pork Medallions with Roasted Grapes, Duck Fat Potatoes with Parmesan, and Zabaglione with Fresh Summer Berries


Click HERE for more information and to make a reservation

Wed - Jul 18
6:30 PM - 9:00 PM
  Cooking for College Students: Plant Based Eating (V) Chef Lynn Dugan $50

This class is the beginner's guide no college student should leave home without! Designed with the busy college student in mind, learn to make amazing, budget friendly healthy meals that trump dorm food any night of the week. Whether you are buying groceries, learning to use a knife or even hosting your very first dinner party, this class will walk you through the entire cooking process, one step at a time. Make college cooking life easier and more affordable while learning tips and techniques that you will be able to use for the rest of your life!


On the menu: Black Bean Avocado Mango Salad, Mexican Creamed Corn, Enchilada Casserole with Sweet Potato, and Coconut Rice Pudding


Click HERE for more information and to make a reservation

Thu - Jul 19
6:30 PM - 9:00 PM
  Cedar Plank Cooking (KJ) Chef Paul Lindemuth $80

Cedar plank cooking adds savory aroma and flavor to grilled foods. Cedar wood heats up, releases aromatic smoke that envelopes and permeates the food, imparting a stronger aroma and flavor than using smoking woods while grilling.  The rich flavor of a salmon steak or juicy filet marries with the smoky aroma of the cedar; even vegetables are elevated to another level. Join Chef Paul for an evening spent cooking via the art of planking.


On the menu:
Cedar-Plank Filet with Porcini Slather, Cedar Plank Salmon with Basil Cream, Alder Plank Grilled Vegetables, and Cedar Plank Peaches with Honey, Mascarpone and Walnuts


Click HERE for more information and to make a reservation

Sat - Jul 21
6:30 PM - 9:00 PM
  Cabo Beach Fish Taco Party Chef Robin Nathan $85

Cabo San Lucas; the desert terrain, the mountains, the beautiful beaches, all combine to create paradise.  What to do in paradise while sipping on a Mexican Mule Cocktail? Throw a fish taco party!  Whether, fried, grilled, or smoked, Chef Robin never turns down this opportunity.


On the menu:
Mexican Mule Cocktails; Grilled Bolillo (Mexican Baguettes) with 2 Cheeses and Arugula; Whole Flash Fried Snapper Tacos with Tomatillo Salsa and Lime Crema; Esquites Corn Salad, and Mexican Chocolate Ice Cream with Chile-Chocolate Ganache


Click HERE for more information and to make a reservation

Mon - Jul 23 -- Wed - Jul 25
11:00 AM - 12:30 PM
  Little Kids Camp (Ages 6-8): Globetrotting; Italy! Chef Jamie Bordoshuk $40/day or $105 all 3 days

This week for our budding little chefs, it’s all things Italian.  Ravioli, creamy alfredo sauce, classic Caprese and Italian biscotti; for the next three days, travel to the place where pizza was born, where the annual pasta consumption is 70 pounds per person, and each person on average eats a half of pound of bread- daily! Mangia, mangia!

 

Monday:  Handmade Pasta 3 Cheese Ravioli with Pesto Alfredo Sauce, Caesar Salad Italiano with Crispy Croutons and Italian “Biscotti” ala Eton Mess

 

Tuesday:  Messy Giuseppe Sliders, Cherry Tomato Ciabatta Salad with Basil & Fresh Mozzarella and Orange Ricotta Cookies with a Sugar Glaze

 

Wednesday:  Caprese Flank Steak Braciole, Potatoes Mousseline and Chocolate and Pistachio Cannoli


Click HERE for more information and to make a reservation

Tue - Jul 24
7:00 PM - 8:30 PM
  Dinner at 7: Peak Season Chef Kelly Sears $45

In late July, when cooking with peak-season produce and top shelf ingredients, you don’t have to do much to make a meal shine.  Tonight’s Dinner at 7 shows you how to do more with less. Wine and beer will be available for purchase by the glass.


On the menu: Smashed Mediterranean Cucumber Salad, Warm Orzo with Grilled Summer Squash, Burst Sun Gold Tomatoes, Fresh Herbs, and Arugula Walnut Pesto, and Lemon Blueberry Buckle


Click HERE for more information and to make a reservation

Thu - Jul 26
6:30 PM - 9:00 PM
  Road Trip: Mackinac Island Chef Brandy Fernow $80

Known as the crown jewel of the Great Lakes, Mackinac Island has incredible sights, lots of activities and even better food! As soon as you step off the ferry, rent a bike and cycle around the island; The Grand Hotel, Mission Point Resort, and the iconic Pink Pony bar all grant you the opportunity to kickstand the bike and take a break. On the island, fudge counts as both a gift and a meal. Join Chef Brandy for great eats from Pure Michigan and Mackinac Island. 


On the menu:
Rum Runner Cocktail, Smoked Whitefish Dip with Pita Chips, Pink Pony Inspired Panko Crusted Boursin Stuffed Chicken, Michigan Apple and Goat Cheese Salad, and Pecan Roll Ice Cream


Click HERE for more information and to make a reservation

Fri - Jul 27
6:30 PM - 9:00 PM
  Fresh from the Farm Chef Kelly Sears $85

If you apply the brakes for roadside produce stands, prefer to see the chickens ranging free, and consider farm fresh to mean brushing off the dirt and eating from the field, this is the class for you. End of July is high summer, when the markets are full, the fresh choices abundant. When cooking with just a handful of ingredients and minimal intervention, the simplest meals sing the loudest.


On the menu: Summer Medley Vegetable and Burrata Salad, Grilled Chicken Thighs with Eggplant Caponata, Fennel and Oven Roasted Tomatoes, Griddled Zucchini and Corn Cakes with Charred Scallion Butter, and Lemon Buttermilk Pudding with Fresh Berries


Click HERE for more information and to make a reservation

Mon - Jul 30 -- Wed - Aug 01
9:00 AM - 5:00 PM
  Marcel’s Culinary Experience Boot Camp: The Essentials Chef Kelly Sears $375/day or $1000 all 3 days

There are certain basic foundations that every home cook should have in his or her repertoire; skills, techniques and recipes you’ll turn to again and again, whether to serve family and friends, to make on Sunday for meals throughout the week, or to cook in no time flat on a busy weeknight. This three-day immersive boot camp focuses on classic cooking techniques designed to empower you to be a better cook and baker. Sign up for all three days and get a 20% discount to the entire store during your class!

 

Monday, July 30

Knife Skills, Basic Cooking Equipment, Stock, Meat Protein, Chicken Butchery, Searing, Sautéing, Braising, and Roasting, and Quick Sauces

Knowing how to use knives skillfully is the foundation of all cooking. You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. In addition to knife skills, pairing the right tool with the right technique makes any job easier.  Once you master basic cooking techniques like roasting, sautéing, and steaming, you can cook perfect dishes every time.  And pairing the right tool with the right technique makes any job easier. Rather than recipes, this class focuses on the techniques themselves, which you will learn and then apply.  On the menu: Knife Skills, Chicken Stock, Seared Scallops with Pan Sauce, Sautéed Whitefish with Tarragon Parsley Chimichurri, Braised Short Ribs with Roasted Vegetable Sauce, and Roasted Whole Chicken with Carrot Top Pesto

 

Tuesday, July 31

Eggs, Vegetables, Grains, Pasta and Mother Sauces

There’s no better time to immerse yourself in all things fruit and vegetables than in the height of the season.  Toss some grains, pasta and eggs in the mix and you have a full day! Today we will explore vegetable proteins, pair the best cooking techniques with fruits, eggs, vegetables, and grains, prepare pasta from scratch and explore flavor profiles from different cuisines for spicing dishes up to the maximum potential. On the menu: Hard Boiled Eggs, the Six Minute Egg, Poached Eggs, Hollandaise Sauce, Farro Risotto Style, Roasted Cauliflower and Grain Salad with Pistachios and Pomegranate, Piedmontese Peppers with Tomato and Basil, Summer Succotash, Homemade Pasta, Marinara and Béchamel

 

Wednesday, August 1

Quick Breads, Yeast Breads, Pie, Cookies, Cinnamon Bread, and Pâte à Choux

Day three is a comprehensive day of baking. Learn when to use cold butter rather than room temperature, when and why precision matters, and the difference between measuring and weighing. We’ll take the fear out of yeast, make the perfect cream puff, learn how to roll a pie crust, and bake your first loaf of hot crusty bread. On the menu: Walnut Zucchini Bread, Bacon Pepper Bread, Brioche Rolls, Butter Pie Dough, Double Crust Fruit Pie, Salt & Pepper Cookies, Cinnamon Bread, and Cream Puffs with Pastry Cream


Click HERE for more information and to make a reservation

Thu - Aug 02
6:30 PM - 9:00 PM
  Advanced Cooking: Master the Methods, Summer Surf and Turf Chef Brandy Fernow $90

Surf and turf, pier and steer, land and sea, whatever variation you might call it, this center of the plate combination of beef raised on land and treasures from the sea is a classic.  The combination can lead to a culinary playground of combinations, but regardless of the chosen beef and seafood, good culinary technique is the key to success. Buying whole cuts are almost always less expensive than pre-dressed or butchered.  Chef Brandy will cover exactly how to break down large cuts into portion-size cuts and filets.


On the Menu: Crab, Artichoke and Fontina on Grilled Toast, Grilled Beef Tenderloin Filets and Lobster with Spicy Clover Honey Butter, Charred Veggies with Pine Nut Gremolata, and Flourless Chocolate Cake with Hazelnut Brittle


Click HERE for more information and to make a reservation

Fri - Aug 03
6:30 PM - 9:00 PM
  Date Night: Summer Simple Chef Kelly Sears $85

In the thick of the summer, there’s nothing quite like a cool drink on the porch combined with a handful of the season’s best ingredients to complete the perfect meal for the perfect date night. A great date night begins by connecting around the table, sharing great food, and bringing your story. That’s summer simple (and delicious!).


On the menu: Grilled Corn and Ricotta Dip with Crispy Toasts, Tomato Salad with Lemon Vinaigrette, Feta, and Pistachios, Seared Tri-Tip with Cast Iron Skillet Buttered Onions, Roasted Corn on the Cob with Parsley Butter and Parmesan, Rustic Tomato Tart, and Whisky Peach Shortcakes


Click HERE for more information and to make a reservation

Sat - Aug 04
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to properly use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants


Click HERE for more information and to make a reservation

Tue - Aug 07 -- Wed - Aug 08
11:00 AM - 1:00 PM
  Big Kids Two Day Camp (Ages 12-16): The Farm Stand Chef Jamie Bordoshuk $90 for both days

Farm fresh eggs, juicy peaches and nectarines, garden basil, sweet corn, and colorful peppers; all of summer’s best captured in two days of deliciousness.  On the menu:

 

Monday: Pear and Bacon Eggy Frittata, Breakfast Potato Muffins, Three Cheese Sausage Balls and Peach and Basil Crumbles

 

Tuesday: Citrus Saffron Paella Salad, Summer Sweet Corn and Bacon Chowder, Stuffed Piquillo Peppers with Goat Cheese and Nectarines Shortcakes


Click HERE for more information and to make a reservation

Tue - Aug 07
7:00 PM - 8:30 PM
  Dinner at 7: Mediterranean on the Deck Chef Robin Nathan $45

The telltale sign of Mediterranean dishes is they derive deep flavor from simple ingredients prepared in a simple manner.  From Morocco, to Italy, to Greece, Turkey and the Middle East, Mediterranean flavors come together with the same two basic ingredients, fresh and seasonal. Swap out the standard burger fare at your next gathering for this inspiring Mediterranean meal. Wine and beer will be available for purchase by the glass.


On the menu:
Grilled Shrimp Kabob with Lemon-Thyme Vinaigrette over Creamy Chickpea Puree; Grilled Chicken Gyros with Tzatziki and Caramelized Onion and Quick Pickle Cucumber Salad, and Lemon-Prosecco Granita


Click HERE for more information and to make a reservation

Thu - Aug 09 -- Fri - Aug 10
11:00 AM - 12:30 PM
  Mid Kids Two Day Camp (Ages 9-11): The Farmer’s Field Chef Jamie Bordoshuk $85 for both days

Over the next two days, we’ll explore where our food comes from, how it makes the journey from the farm to our plate and how to make delicious farm fresh treats.  On the menu:

 

Wednesday:  Smooth Beefsteak Tomato Gazpacho, Pork Kebabs with Orange and Thyme and Watermelon, Orange and Feta Salad

 

Thursday:  Summer Vegetable Gratin, Sweet and Savory Grilled Chicken Breasts and Strawberry Chantilly


Click HERE for more information and to make a reservation

Thu - Aug 09
6:30 PM - 9:00 PM
  No Cook Summer Dishes Chef Paul Lindemuth $80

Summer equals long days filled with outdoor activities and impromptu weekend get togethers. When the mercury rises, keep the cooking time to a minimum and the kitchen cool with Chef Paul’s favorite no-cook summer recipes.  No oven required!


On the menu:
Spicy Tuna Tartare, Avocado and Cucumber Gazpacho, Italian Antipasto Panzanella, and No-Bake Espresso Crème Brulée


Click HERE for more information and to make a reservation

Sat - Aug 11
6:30 PM - 9:00 PM
  The Summer Beer Garden with Skeleton Key Brewery (KJ) Chef Kiley Fields $85

Summer is a thirsty season, one for which beer is tailor-made. Chef Kiley’s brought her friends from Skeleton Key Brewery in Woodridge for an evening of local suds and plate pairings.  Their philosophy is simple, “craft beer is all about discovering and experiencing the endless ways in which four simple ingredients come together to create imaginative new brews.” Cooking is the same way, pairing ingredients together to create a cohesive dish that makes the taste delight in the experience. One-part excellent food, one-part cold craft brew - this sounds like the makings of a night to remember. Chill. Sip. Eat. Repeat.


On the menu:
Charcuterie and Crudité Platter with Smoked Pimentón Cheese Dip and Beer Horseradish Mustard, Grilled Vegetables with Roasted Red Pepper Pesto, Lime Curry Flank Steak with Melon Chutney, Roasted New Potatoes with Garlic and Herbs, and Texas Chocolate Sheet Cake


Click HERE for more information and to make a reservation

Mon - Aug 13 -- Tue - Aug 14
11:00 AM - 12:30 PM
  Little Kids Two Day Camp (Ages 6-8): The Bounty of the Farm (Ages 6 - 8) Chef Jamie Bordoshuk $75 for both days

For the next two days, it’s culinary farm camp in the Marcel’s kitchen.  Chef Jamie is heading to the garden, the chicken coop, and the dairy barn to scoop up a basket full of the bounty from the farm. On the menu:

 

Monday: Roasted Pita-Bread Salad with Cucumber, Mint and Feta, Apple Chicken Stir Fry and Strawberry Chantilly

 

Tuesday: Open-Faced Tomato and Mozzarella Sandwich with House made Basil Pesto, Creamy Parmigiano-Reggiano Risotto with Prawns and Snow Peas and Bakeless Lime Mousse Torte with Gingersnap Crust.


Click HERE for more information and to make a reservation

Thu - Aug 16
6:30 PM - 9:00 PM
  Ribs, Sides, and Sauces (KJ) Chef Kiley Fields $80

There are ribs, and there are ribs:  succulent, tender beauties that will make you look like the neighborhood pit-master.  Come gather around the Kamado Joe grill and learn the secret of fall-off-the-bone tender ribs, sauces to slather on them and the sides to serve with them, all sure to be the hit of your next party.


On the menu
: Ribs with Sweet, Smokey, Tangy and Hot Sauce, Red Cabbage Cole Slaw, Cast Iron Cornbread, Barbeque Beans, and Classic Peach Cobbler


Click HERE for more information and to make a reservation

Fri - Aug 17
6:30 PM - 9:00 PM
  Summer Sangria and Small Plates Chef Brandy Fernow $80

Sangria is the delicious cocktail that combines the best of summer by infusing wine, summer fruits, and a bit of bubbly.  Not only is it a refreshing way to cool off but it’s simple to make and a splash hit at your next barbeque. Paired with small plates that show off big flavor, tapas confirm that good things do come in small packages.

 
On the menu:
St. Germain Elderflower and Mint Sangria, Peach Sangria with Grand Marnier, Sparkling Cava and Berry Sangria, Risotto Arancini with Spicy Tomato Sauce, Mini Meatballs with Smoky Gouda Grits, Homemade Ricotta Cheese and Sweet Pepper Jam on Garlic-Rubbed Toasts, Sun-dried Tomato and Gruyere “Grilled Cheese”, Savory Asparagus and Fontina Bread Pudding, and Nectarine Short Cakes with Sweet Vanilla Cream


Click HERE for more information and to make a reservation

Tue - Aug 21
11:00 AM - 2:00 PM
  Jenny’s Grilled Veggie Salad w/ Balsamic Dressing
Tue - Aug 21
7:00 PM - 8:30 PM
  Dinner at 7: Sensational Summer (GF) Chef Lynn Dugan $45

Come summer when cilantro takes over the garden and mint is piled high, fresh vegetables, fruits and herbs take more of a starring role!  Shopping at the local farmers market, or harvesting from your own garden, brings you closer to the food source and is a great way to add tasty, fresh, and often organic veggies to your diet. Join Lynn to explore fresh takes on the freshest of the season with this menu. Wine and beer available for purchase by the glass.


On the menu: Rice Noodle Summer Salad with Spicy Peanut Dressing, Papaya Lime Shrimp in Lettuce Wraps, and Coconut Macadamia Nut Blondies


Click HERE for more information and to make a reservation

Thu - Aug 23
6:30 PM - 9:00 PM
  Vegetable Centric (V) Chef Kelly Sears $80

Late summer, everything is alive and lush, full of color and flavor. Sweet yellow corn, orange and red peppers, dark green zucchini, and tomatoes of every imaginable hue. Fruits and vegetables are still plentiful and farmers markets, backyard gardens, and the local vegetable stand are still bursting with fresh summer ingredients available to build a tasty array of dishes.


On the menu: Petite Heirloom Tomato Sandwiches on Grilled Biscuits with Homemade Basil Mayonnaise, Soft Egg and Fresh Greens, Grilled Portobello Steak and Potato Salad, Summer Squash Ribbons with Picked-from-the-Garden Sauce, and Warm Peach Hand Pies


Click HERE for more information and to make a reservation

Sat - Aug 25
6:30 PM - 9:00 PM
  The Italian Summer Table Chef Robin Nathan $85

On the menu tonight: the regions of Tuscany, Sicily, Emilia-Romagna; a feast of Italy. Tuscany’s landscape of grapevines, farmhouses, and olive groves, intertwined with Sicily’s coastline along the Mediterranean Sea and Northern Italy’s rich farmland yields is a romantic patchwork of simplicity and fresh ingredients.


On the menu
: Limoncello-Gin Cocktails with Thyme; Stone Fruit and Radicchio Salad; Grilled Bone-In Pork Chops with 3 Herb Pesto over Fregola Pasta and Sweet Corn Sauté, and Tiramisu Gelato with Chocolate Shell Drizzle 

Click HERE for more information and to make a reservation

Sun - Aug 26
12:00 PM - 5:00 PM
  Pickling & Preserving Workshop: How to Make Jam from Fruit Chef Kelly Sears $80

You don’t have to spend hours and hours in a hot steamy kitchen to capture the essence of summer.  With the right tools and rules, you can easily make the season’s ripest produce last throughout the year. A few jars, long tongs, a big pot, and the right formula, will have you pickled and preserved in just a couple of hours and home with jars full of goodies of your own!  A light meal utilizing the pickled and preserved ingredients will be served.


On the menu
: Apricot Jam with Honey and Lemon Verbena, Lemon Verbena Vinegar, Pickled Beets in Apple Cider Vinegar, Nectarine Chutney, Peaches in Lavender Syrup, Blueberry Mostarda and Salsa Verde


Click HERE for more information and to make a reservation

Tue - Aug 28
11:00 AM - 2:00 PM
  Jennifer’s Grilled Flank Steak w/ Summertime Salsa
Thu - Aug 30
6:30 PM - 9:00 PM
  Friends for the Weekend (KJ) Chef Paul Lindemuth $80

There’s no better kick-off to the holiday weekend than sharing it with friends.  Whether it’s a weekend get-together with the neighbors, or sharing special time with out of town guests, half the fun is cooking and eating alfresco!  Chef Paul keeps you out of the kitchen and mingling with your guests. 


On the menu: Sparkling Tarragon Gin Lemonade, Lavender Marcona Almonds, Roasted Salmon Salad Nicoise, Orzo with Charred Corn, Zucchini and Feta, and Strawberry Buckwheat Bars


Click HERE for more information and to make a reservation

Tue - Sep 04
11:00 AM - 2:00 PM
  Didi’s Chinese Style Chicken with Lettuce Wraps
Thu - Sep 06
6:30 PM - 9:00 PM
  Island Style Cooking Chef Kiley Fields $80

If summer slipping away in the rear-view mirror has you longing for someplace tropical and warm, why not bring the flavor of the Islands to your table?  Experience the taste of the Islands without the travel.  Sip a Red Stripe beer as we cover the history of jerk seasoning and distinct Caribbean flavors of the island style cooking that gives this region its distinct fresh, taste.


On
the menuShrimp Salad with Pickled Onions and Watermelon, Jamaican Jerk Fish Tacos with Mango Salsa, Coconut Rice, and Caramelized Pineapple Sundaes


Click HERE for more information and to make a reservation

Sat - Sep 08
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to properly use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants


Click HERE for more information and to make a reservation

Sat - Sep 08
6:30 PM - 9:00 PM
  Ears & Beers Chef Kelly Sears $85

The brief season when farm-grown ears of corn go straight from the truck into your kitchen is as anticipated as summer itself. Before this season’s crop is picked for the year, let’s grab a beer and an ear and spend Saturday night sharing kernels of wisdom by pairing seasonal beers with this season’s salty-sweet, soft-crunchy staple.


On the menu
: Seasonal Beer Pairings, Fresh Southwestern Corn Fritters with Roasted Tomatillo & Lime Salsa, Heirloom Tomato Salad with Corn Relish,
Tagliatelle  with Grilled Chicken and Sweet Corn Pesto, and Sugar Roasted Peach and Cornbread Sundaes with Bacon Syrup


Click HERE for more information and to make a reservation

Tue - Sep 11
11:00 AM - 2:00 PM
  Julie’s Peach & Basil Salad w/ White Balsamic
Thu - Sep 13
6:30 PM - 9:00 PM
  Marcel’s & Marché: Last Days of Summer Chef Robin Nathan $85

Three doors apart but kindred spirits in philosophy, Chef Robin from Marcel’s is teaming up with Marché’s expert cheesemonger for an evening of wine and cheese pairing.  Wine and cheese have gone hand in hand for centuries; however, with today’s ever-increasing options for both wines and cheese the pairing decisions can be staggering.  We’re taking the guess work out of pairing, giving you a starting point for pairing your favorite wines with soon-to-be favored cheeses partnering regions and tastes to create the perfect match for your next party. 


On the
menu: Prosecco and Watermelon Coolers, Chilled Tomato and Sriracha Soup Shots with Gorgonzola Dolce, Grilled Pork Tenderloin with Feta & Stone Fruit Salsa, and Grilled Peaches with Brie Ice Cream and Sweet Basil Syrup


Click HERE for more information and to make a reservation

Fri - Sep 14
6:30 PM - 9:00 PM
  From the Farm and the Vine Chef Brandy Fernow $85

Summer’s screeching halt is right around the corner; homework, sports, carpools, early mornings and late nights are back in full swing. Celebrate summer’s close and fall’s beginning with peak produce inspiring peak flavors. Hold on to the summer cooking philosophy - fun, fresh, easy - just a little longer with this simple, delicious, farmer’s market driven meal paired with crisp wines from the vine.


On the menu:
Spiked Elderflower Lemonade, Little Gem and Shaved Purple Carrot Salad with Pistachios and Sarvecchio, Brined and Roasted Chicken with Wild Arugula Pesto, Summer Squash with Herbed Ricotta and Hazelnuts, and Lemon Cakes with Basil Berries


Click HERE for more information and to make a reservation

Sun - Sep 16
12:00 PM - 2:30 PM
  Tequila, Ceviche, & Tostados Chef Kiley Fields $85

Inspired by the street foods of Mexico, Chef Kiley is covering all the flavor profiles, sweet, sour, spicy, the three ceviches and pairing them with the same elements in three different tequilas - plata, reposado and anejo. Toss a couple of tostados in the mix and the flavors meld together for a flavorful, fun way to spend a Sunday afternoon.


On the menu: Tequila tastings, Mexican
Shrimp Cocktail, Classic Fish and Avocado Ceviche, Scallop Coconut Lime Ceviche, Chorizo and Potato Tostado with Tangy Guacamole, Garlic Lime Shrimp Tostados with Chipotle Crema and, Sopapillas


Click HERE for more information and to make a reservation

Tue - Sep 18
11:00 AM - 2:00 PM
  Jennifer’s Breakfast To Go: Mexican Muffin Egg Cups
Tue - Sep 18
7:00 PM - 8:30 PM
  Dinner at 7: Passport, Mexico City Paul Lindemuth $45

Mexico is one of Chef Paul’s favorite places on the planet.  Mexico City is the hotspot in the country for what’s in fashion in the culinary world. Chef Paul will explore the sophisticated side of Mexican cuisine. Wine and beer will be available for purchase by the glass.


On the menu
: Scallop Crudo with Fresh Salsa, Corn Custards with Chorizo and Wild Mushrooms, Avocado and Hearts of Palm Salad, and Chocolate Panna Cotta with Spiced Pepita Brittle


Click HERE for more information and to make a reservation

Wed - Sep 19
6:00 PM - 8:30 PM
  Family Cooking Night: Mexican Fiesta Chef Brandy Fernow $50

It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together.  This class is designed for each family to create their own meal together.  Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults.  


On the menu:
Quesadillas with Sweet Tomatillo Salsa, Shredded Chicken Tacos with Mango Salsa, Oven-Roasted Potatoes with Chipotle Aioli, Smoky Mexican Street Corn with Cotija Cheese, and Mexican Chocolate Soufflé Cake


Click HERE for more information and to make a reservation

Thu - Sep 20
6:30 PM - 9:00 PM
  Mexico City Modern Chef Robin Nathan $80

How classic do the classic dishes of Mexico need to be? You might know what ingredients are in mole negro, but why not mix things up instead?  Courageously make Mexican your own way! Tonight Chef Robin is applying a modern mind-set to traditional ingredients and dishes shaping a new cuisine that is constantly evolving.


On the menu
:
Watermelon-Tequila Mojitos, Grilled Avocado with Charred Scallion Salsa Verde, Grilled Flank Steak Tampiqueno with Chiles and Chihuahua Cheese, Mexican Rice with Plantains, and Tres Leches Panna Cotta


Click HERE for more information and to make a reservation

Fri - Sep 21
10:00 AM - 11:00 AM
  Marcel’s Mini Cooks Series (Ages 4 – 5) Chef Brandy Fernow $120 all 4 sessions

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.


Friday, September 21:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, September 28:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, October 5

Textures & Dexterity; identifying textures- crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, October 12

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert.


Click HERE for more information and to make a reservation

Sat - Sep 22
11:00 AM - 12:30 PM
  Little Kids: South of the Border (Ages 6 - 8) Chef Jamie Bordushuk $40

Today, the culinary inspiration is south of the border; paying homage to beloved Mexican classics with a kid-friendly twist.


On the menu:
Griddle Cakes with Cumin Chicken, Cowboy Caviar and Mexican Chocolate Snickerdoodles with Cinnamon Sugar Crunch

 

Click HERE for more information and to make a reservation

Sat - Sep 22
2:00 PM - 3:30 PM
  Mid Kids: Mexican Fiesta (Ages 9 - 11) Chef Jamie Bordoshuk $45

Some like it hot, some more mild, but most everyone has a special place in their hearts for Mexican food.  Whether you’re planning a fiesta or your family’s next dinner, these meals are sure to have you saying “mas por favor!”


On the menu
: Mexican Chicken Crepes, Black Bean Corn Salsa with Tortilla Chips and Mexican Chocolate Snickerdoodles with Cinnamon Sugar Crunch


Click HERE for more information and to make a reservation

Sat - Sep 22
6:30 PM - 9:00 PM
  Regional Mexican Favorites Chef Paul Lindemuth $85

Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food. From Mexico City to Veracruz, from Michoacán to Puebla and from Oaxaca to the Yucatán, a culinary journey surges capturing the incredible vitality and color of this country and the remarkable food of Mexico today.


On the menu:
Avocado and Cucumber Gazpacho, Posole Verde with Chicken, Esquites (Charred Corn Salad), Shrimp Salbutes, and Coconut Horchata


Click HERE for more information and to make a reservation

Sun - Sep 23
2:00 PM - 4:00 PM
  Big Kids: Tamales & Tortas (Ages 12 - 16) Chef Jamie Bordoshuk $50

Mexican cooking ticks all the boxes on flavor; spicy, citrusy, sweet, salty, a carnival to your taste buds in each bite. Reach beyond taco night with this Mexican-inspired meal that the whole family will love.


On the menu:
Traditional Shredded Pork Tamales, Mexican Chicken Tortilla Torta, Mexican Chili Fruit Salad and Chocolate Snickerdoodles with Cinnamon Sugar Crunch 


Click HERE for more information and to make a reservation

Tue - Sep 25
11:00 AM - 2:00 PM
  Teri’s Sweet Corn Polenta w/ Eggplant Sauce
Wed - Sep 26
6:30 PM - 9:00 PM
  Advanced Cooking: Sous Vide Chef Paul Lindemuth $80

French for “under vacuum,” this restaurant technique locks in moisture and keeps the food in contact with flavor-boosting seasonings.  The vacuum sealed item is poached in a bag at a low controlled temperature to ensure optimum results.  This hands-on class will begin with an overview of the techniques, covering safety, proper handling, and storage, then cover the various forms of low-temperature and sous vide cooking.  The results will be nothing short of delicious! 


On the menu:  Sous Vide Poached Egg on Garden Salad, Sous Vide Citrus Tuna, Butter Poached Asparagus with Fresh Mint, and Ginger Crème Brulée


Click HERE for more information and to make a reservation

Thu - Sep 27
6:30 PM - 9:00 PM
  Meatless Thursday: Early Fall Harvest (V)Chef Kelly Sears $80

Whether you are already a vegetarian, have been dabbling in “flexitarian” or just want to do more with vegetables, together let’s coax essential flavors out of ordinary and exotic vegetables and learn how to rethink the center of our plate.  Enjoy savory, sweet, and seasonal vegetarian cuisine thru varied colors, flavors, and textures of vegetables, making your next meal a well-rounded, vegetable-based dish a thing of beauty.


On the menu:
Greens & Beans with Grilled Bread, Soft Egg, Lettuce and Tomato Salad with Avocado Chive Dressing, Kale Polenta with Mushrooms and Sweet Corn, and Warm Cherry Upside Down Cake


Click HERE for more information and to make a reservation

Fri - Sep 28
10:00 AM - 11:00 AM
  Marcel’s Mini Cooks Series (Ages 4 – 5) Chef Brandy Fernow $120 all 4 sessions

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.


Friday, September 21:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, September 28:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, October 5

Textures & Dexterity; identifying textures- crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, October 12

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert.


Click HERE for more information and to make a reservation

Fri - Sep 28
6:30 PM - 9:00 PM
  Santa Margarita Ranch Chef Robin Nathan $85

Rancho Santa Margarita was a 17,735-acre Mexican land grant in the Santa Lucia Mountains, in present day San Luis Obispo County, central California. Located just off Highway 101, the now historic Santa Margarita Ranch is one of California's longest continually operated cattle ranches. Currently the ranch is run by three local families dedicated to advancing its heritage as a working ranch and vineyard.  Chef Robin transports this unique property to the plate by honoring some of the best culinary offerings from Santa Margarita Ranch.


On the menu
: Michelada Cocktails (Beer with Spicy Tomato); Grilled Flatbreads with Pepita-Cotija Pesto and Late Summer Corn & Tomatoes, Classic Santa Margarita Tri Tip Steak with Chipotle Rub; Drunken Cowboy Beans with Salsa Fresca, and Sautéed Apple - Rosemary Shortbreads with Brown Sugar Whipped Cream


Click HERE for more information and to make a reservation

Fri - Oct 05
10:00 AM - 11:00 AM
  Marcel’s Mini Cooks Series (Ages 4 – 5) Chef Brandy Fernow $120 all 4 sessions

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.


Friday, September 21:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, September 28:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, October 5

Textures & Dexterity; identifying textures- crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, October 12

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert.


Click HERE for more information and to make a reservation

Fri - Oct 12
10:00 AM - 11:00 AM
  Marcel’s Mini Cooks Series (Ages 4 – 5) Chef Brandy Fernow $120 all 4 sessions

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.


Friday, September 21:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, September 28:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, October 5

Textures & Dexterity; identifying textures- crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, October 12

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert.


Click HERE for more information and to make a reservation

 

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