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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Thu - Jan 02 -- Fri - Jan 03
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Game Day Cooking Chef Rachel Cuzzone $75 for both days

Huddle up for Game Day snacks! Just as fun to make as they are to eat, we promise your crowd will go wild over this tasty lineup of football favorites to gobble up and share. On the menu:

 

Thursday: Homemade Macaroni and Cheese, Cucumber Deli Sliders, Cookie Dough Brownies, Game Day Punch

 

Friday:  Pretzel Bites, Pizza Pitas, Cookie Dough Ball with Vanilla Wafer Dippers, Kids Sangria


Click HERE for more information and to make a reservation

Thu - Jan 02 -- Fri - Jan 03
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Food Truck - Mexico Chef Rachel Cuzzone $85 for both days

Some like it hot, some more mild, but most everyone has a special place in their hearts for tacos and tortilla, especially from a restaurant on wheels. Our culinary inspiration is pulled from south of the border; paying homage to beloved Mexican classics with a kid-friendly twist. 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:

 

Thursday: Chicken Enchiladas, Deconstructed Mexican Street Corn (Elotes), Chips with Homemade Queso, and Churros with Mexican Chocolate Sauce

 

Friday: Nacho Bar – Ground Beef and Chicken, Guacamole, Salsa, Refried Beans, Spanish Rice with lettuce, tomato, and cheese, and Cinnamon Sugar Tortilla Bites


Click HERE for more information and to make a reservation

Sat - Jan 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

Thu - Jan 09
6:30 PM - 9:00 PM
  Flavors from the Yucatan Chef Kiley Fields $85

The gastronomy of the Yucatan is among the most exciting in Mexico. Cultural influences on the cuisine range from European and Caribbean to Middle Eastern and indigenous, all putting their spin on regional favorites. Warm up this winter with hot flavors from south of the border. On the menu: Crema de Cilantro Sopa, Pulpo Asado and Roasted Potato Salad with Coriander Dressing, Chicken Legs Recado Rojo with Rice, and Guanabana Crème Brulee


Click HERE for more information and to make a reservation

Fri - Jan 10
6:30 PM - 9:00 PM
  Rich Winter Ales Chef Kelly Sears $90

When the mercury dips toward single digits and snowflakes swirl, it's time to reappraise your beer-drinking habits. So long, crisp and delicate Pilsners, bye-bye, aromatic witbiers; low-alcohol ales and lagers leave the fridge, replaced by beers best enjoyed near a crackling hearth. Winter is the season of sweet and brawny barley wines, pitch-black imperial stouts, and monk-made Belgian ales with high alcohol content. While these strong beers are ideal sledding warm-me-ups, they truly excel when paired with foods both savory and sweet. On the menu: Assorted Winter Ales for Pairing, Spicy Beer Mustard with Pretzel Bites, Steamed Mussels in White Ale, Little Gem with Fresh Citrus and Orange-and Ale Vinaigrette, Belgian Beef Stew with Crusted Mash and Beer Braised Carrots, and Chocolate Porter Cakes with Caramel Buttercream


Click HERE for more information and to make a reservation

Sat - Jan 11
10:00 AM - 12:00 PM
  Make and Take: Homemade Stock & Vegetable Soup Chef Robin Nathan $40

This is the class where you’ll make it, take it home, and cook it!  In this class, Chef Robin is streamlining stock making by utilizing the pressure cooker. The result, intensified flavor in a quarter of the time. While the stock is “under pressure,” you’ll practice your knife skills chopping your way to filling that stock chock full of vegetable goodness. Head home, add all your ingredients to your own Dutch oven, simmer and enjoy a steaming hot bowl of homemade soup. On the menu: Homemade Chicken Stock, and all the Diced Vegetables and Herbs to complete your soup at home


Click HERE for more information and to make a reservation

Sun - Jan 12
12:00 PM - 2:30 PM
  British Bakeoff Chef Rachel Cuzzone $65

You’ve watched the show, rooted for the competitors and followed the trials and tribulations of passionate amateur bakers attempting to be crowned U.K.’s best. Now it’s your turn! British baking with Chef Rachel right in your own backyard. On the menu: British Style Scones with Lemon Curd, Mini Victoria Sponge Cakes, Religieuse (Pate a Choux) with Ganache and Pastry Cream 


Click HERE for more information and to make a reservation

Tue - Jan 14
11:00 AM - 2:00 PM
  Teri's Rejuvenating Winter Broccoli Salad
Wed - Jan 15
11:30 AM - 1:00 PM
  Out to Lunch: Eat! Cuba Chef Brandy Fernow $40

The flavorful cuisine of Cuba reflects the country’s Spanish, African, and Caribbean influences. While the cubano sandwich has made it big stateside, there are a whole slew of delicious Cuban dishes that deserve our attention. Simple but robust, warming with depth of flavor, from the land of mojo-marinade and sweet guava, Chef Brandy is bringing a taste of Havana to your kitchen. Wine & beer available for sale by the glass. On the menu: Mojo Shrimp with Pickled Pineapple, Pork Ropa Vieja with Fried Plantains, and Coconut Rice Crème Brûlée with Guava Marmalade


Click HERE for more information and to make a reservation

Wed - Jan 15
6:00 PM - 8:30 PM
  Family Cooking Night: Sweet and Savory Pies Chef Kelly Sears $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. 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:  Spanakopita Pie, Personal Chicken Pot Pies, and Apple Hand Pies with Caramel Drizzle


Click HERE for more information and to make a reservation

Thu - Jan 16
9:30 AM - 10:30 AM
  Third Thursday: One+Done: Pie Crust Chef Kelly Sears $35

Butter, flour, water, and salt. That’s it! Those are the only four ingredients needed to make a pie crust. Yet how can something with such simple, on hand ingredients seem so intimidating? In one short hour, Chef Kelly will share the tips and tricks for making the perfect pie crust. Make the dough, roll it out, practice crimping and leave with a pie crust shaped and ready to bake off for your next sweet or savory treat. Pick your session and we’ll have you in and out in an hour! On the menu: Double-crusted pie dough. One pie crust will be pressed into a pie plate ready to use. The other will go home with you for topping your filling. Various ways utilize the top crust will be demonstrated (lattice, cut-outs, crimping)


Click HERE for more information and to make a reservation

Thu - Jan 16
11:00 AM - 12:00 PM
  Third Thursday: One+Done: Pie Crust Chef Kelly Sears $35

Butter, flour, water, and salt. That’s it! Those are the only four ingredients needed to make a pie crust. Yet how can something with such simple, on hand ingredients seem so intimidating? In one short hour, Chef Kelly will share the tips and tricks for making the perfect pie crust. Make the dough, roll it out, practice crimping and leave with a pie crust shaped and ready to bake off for your next sweet or savory treat. Pick your session and we’ll have you in and out in an hour! On the menu: Double-crusted pie dough. One pie crust will be pressed into a pie plate ready to use. The other will go home with you for topping your filling. Various ways utilize the top crust will be demonstrated (lattice, cut-outs, crimping)


Click HERE for more information and to make a reservation

Thu - Jan 16
12:30 PM - 1:30 PM
  Third Thursday: One+Done: Pie Crust Chef Kelly Sears $35

Butter, flour, water, and salt. That’s it! Those are the only four ingredients needed to make a pie crust. Yet how can something with such simple, on hand ingredients seem so intimidating? In one short hour, Chef Kelly will share the tips and tricks for making the perfect pie crust. Make the dough, roll it out, practice crimping and leave with a pie crust shaped and ready to bake off for your next sweet or savory treat. Pick your session and we’ll have you in and out in an hour! On the menu: Double-crusted pie dough. One pie crust will be pressed into a pie plate ready to use. The other will go home with you for topping your filling. Various ways utilize the top crust will be demonstrated (lattice, cut-outs, crimping)


Click HERE for more information and to make a reservation

Thu - Jan 16
6:30 PM - 9:00 PM
  Cold Weather Comforts Chef Robin Nathan $85

Fresh citrus, sugar-sweet root vegetables, cinnamon, and warm bread – winter has flavors all its own.  Each season suggests a different palate of ingredients, and different ways of preparing and serving them.  Explosions of color, flavor, and texture is the combination that draws people to good food.  What better reason to gather your closest circle to savor casual, seasonally inspired dishes. On the menu: Hot Whiskey Toddies, Arugula with Fresh Orange Segments and Goat Cheese, Beef Stroganoff with Fresh, Class-Made Pasta, and Pear-Dried Cherry Crumble


Click HERE for more information and to make a reservation

Fri - Jan 17
6:30 PM - 9:00 PM
  Winter Whites and Bubbles Chef Brandy Fernow $85

Shrug off your jacket and close the door against the chilly weather. There’s a log fire crackling and your face starts glowing. You pour a crisp glass of white wine or effervescing bubbles - whites that pair beautifully with the foods of the winter months. Our collection of wintry whites is just the thing for a night in (or out!); the sure cure to the winter blues. On the menu: Lemon Pizzette with Fennel Sausage and Torn Basil, Grilled Prawns with Curried Lime and Garlic Butter, Rosemary Lamb Ragu with Sweet Potato Puree, Leek and Sage Cauliflower Risotto with Crispy Shallots, Crostini of Camembert with Fig, Pancetta and Onion Chutney, and Winter Clafouti with Champagne Sabayon


Click HERE for more information and to make a reservation

Sun - Jan 19
12:00 PM - 4:00 PM
  Filled Pasta Workshop Chef Kiley Fields $85

Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes.  This class introduces stuffed pasta techniques.  From ravioli to tortellini, stuffed pasta can star in hearty main meals in the winter and, as the weather warms, shine in light and fresh salads. You’ll gain the confidence and skills to create a beautiful meal of fresh pasta any time. On the menu: Kale Caesar Salad, Crespelle with Provolone and Ham, Wild Mushroom Ravioli with Butter and Sage, Meat, Ricotta and Basil Twisted Tortellini with Garden Tomato Sauce, and Lemon Pudding Cake


Click HERE for more information and to make a reservation

Mon - Jan 20
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Sleepover Snacks Chef Rachel Cuzzone $40

Best friends, new pajamas, sleeping bags, and midnight snacks; the making of a super fun slumber party!  Chef Rachel is here to help you create some tasty treats for your next overnight. On the menu:  Apple Nachos, Peanut Butter & Jelly Popcorn, Cheesy Pizza Roll-Ups, and Frosted Orange Smoothie 


Click HERE for more information and to make a reservation

Mon - Jan 20
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): After School Snacks Chef Rachel Cuzzone $45

Lunch was hours ago and there’s no waiting for dinner. When school is out and the hunger is on, it’s time for the perfect snack that will hold you over but not ruin your appetite. On the menu: Individual Ham & Cheddar Frittatas, No Bake Banana Energy Balls, Fruity Salsa with Cinnamon Crisps, and Frozen Hot Chocolate 


Click HERE for more information and to make a reservation

Mon - Jan 20
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Midnight Snacks Chef Rachel Cuzzone $50

What to do when there’s late night studying and hunger strikes? Join Chef Rachel and plan ahead for your next midnight snack attack. On the menu: Pepperoni Pizza Roll Ups, Corn, Black Bean and Chile Quesadillas, Cotton Candy Lemonade, and Salted Chocolate Chip Cookie Bars 


Click HERE for more information and to make a reservation

Tue - Jan 21
11:00 AM - 2:00 PM
  Jenny's Three Spinach Pesto Flatbread
Tue - Jan 21
7:00 PM - 8:30 PM
  Dinner at 7: Midwest Modern Winter Chef Robin Nathan $45

Bright seasonal citrus, fragrant herbs, slow simmered broths, and warm steaming bowls of seasonal simple dishes are just the thing to chase away winter’s chill.  When adding a modern twist to winter favorites, the results are nothing shy of delicious. Wine & beer will be available for sale by the glass. On the menu: Pear and Walnut Salad with Blue Cheese Vinaigrette, Cumin-Coriander Rubbed Pork Tenderloin with Apple Vinaigrette and Herbed Farro Pilaf, and Apple - Cranberry Crisps


Click HERE for more information and to make a reservation

Thu - Jan 23
6:30 PM - 9:00 PM
  Road Trip: Telluride Chef Brandy Fernow $85

Telluride Ski Resort has become a destination for food-lovers with the ambition to enrich the winter enthusiast experience through culinary excellence. Pairing surrounding natural beauty with epicurean delights is Telluride’s specialty. Whether feasting on duck cassoulet al fresco in the shadow of Palmyra Peak or grabbing a bowl of Chuck’s Famous Chili in Mountain Village, Telluride has become a spectacular place to dine with the spectacular view. On the menu: Scotch and Elderflower Mules, Winter Arugula, Pear and Pomegranate Salad, Wild Mushroom Bisque with Chive Crème Fraiche, Wine Braised Short Rib with Grit Croutons, Herbed Butternut Squash Savory Bread Pudding, and Chocolate Stout Cake with Maldon Salted Caramel


Click HERE for more information and to make a reservation

Fri - Jan 24
6:30 PM - 9:00 PM
  Robust Winter Reds Chef Paul Lindemuth $90

Outside the mercury has dipped below zero but inside the air is heavy with the aroma of a slow cooked rustic stew. Pour a warming glass of red wine and then cook with it, too! Wintry reds are the blanket for frigid nights. From an easy drinking pinot noir, to gutsy reds that are big, and brassy paired with the season’s comforting fare, let their earthy bouquet kick the night off right. On the menu: Creamy Polenta with Smoked Gouda, Pork Chops with Mushroom/Red Wine Sauce, Red Wine and Bacon Braised Lentils, and Red Wine/Chocolate Cakes with Red Wine/Bittersweet Chocolate Ganache


Click HERE for more information and to make a reservation

Sun - Jan 26
12:00 PM - 2:30 PM
  Soul Warming Soups Chef Kelly Sears $70

Soup is a like a blanket. It keeps us warm and toasty and everyone has a favorite kind. Soul warming, hearty, budget friendly and with recipes yielding multiple bowls for sharing, soup says grab a bowl and stay awhile.  Nourish yourself with a ladle full of these dishes guaranteed to cure colds, mend broken hearts and erase bad days. On the menu:  Lemon, Chicken and Orzo Soup, Red Lentil Squash Soup with Crispy Pita, Smoked Fish Chowder, and Pasta e Fagioli


Click HERE for more information and to make a reservation

Tue - Jan 28
11:00 AM - 2:00 PM
  Denise's Ham & Potato Chowder
Wed - Jan 29
11:30 AM - 1:00 PM
  Out to Lunch: Le Dejeuner Chef Kiley Fields $40

As the world’s greatest melted cheese sandwiches go, the Croque-Monsieur is the king. In this simple bistro style menu, delivered in her comfortable, casual style, Chef Kiley is creating a traditional le dejeuner that’s guaranteed to impress even your most discerning guests. Wine & beer will be available for sale by the glass. On the menu: Arugula Fennel Salad with Mustard Vinaigrette, Croque-Monsieur with Mornay Sauce, and Sticky Apple Cakes


Click HERE for more information and to make a reservation

Wed - Jan 29
6:30 PM - 9:00 PM
  Tuscan Winter Chef Paul Lindemuth $85

The genius of rustic Italian cuisine lies within its simplicity of fresh ingredients from a landscape comprised of a patchwork of grapevines, farmhouses and olive groves. Let the fresh ingredients and pure regional flavors transport you; no plane ticket required! On the menu: Warm Tuscan Mushroom Crostini with Vin Santo, Kale and Roasted Butternut Squash, Farro and Spinach Salad with Balsamic Vinaigrette, Tuscan Lamb and White Bean Stew, and Panna Cotta with Winter Citrus Compote


Click HERE for more information and to make a reservation

Thu - Jan 30
6:30 PM - 9:00 PM
  Whole Food Plant Based Cooking (V) Chef Kelly Sears $85

Transitioning into a more plant-based diet can be as easy as it is tasty. To get you started, or keep you on track, we’re making dishes that are packed with plant-based protein that will keep you fueled from breakfast until the midnight snack. Learn methods and techniques designed to get the most out of vegetables, grains, nuts, seeds, legumes, and fruits. On the menu: Smoky Carrot Dip with Seeded Crisps for Dipping, Mixed Green with Sweet Potato Fritters and Tahini-Miso Vinaigrette, Toasted Farro with Cast Iron Charred Root Vegetables, and Herb Puree, and Peanut Butter & “Marshmallow” Sandwich Cookies


Click HERE for more information and to make a reservation

Sat - Feb 01
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 - Feb 01
6:30 PM - 9:00 PM
  Willamette Valley Wine Dinner Chef Kiley Fields $90

The Willamette Valley, close to the same latitude as France’s Burgundy wine growing region, is known for its world class Pinot Noir and Pinot Gris.  Riding the rising wave of popularity in the U.S. as well as around the world, Oregon is being hailed as the new home of these grapes. Sip and share Pinot Noir and Pinot Gris from Willamette Valley wineries and imagine a view of the Oregon coastal range on the western horizon. On the menu: Selection of Willamette Valley Wines, Steak Tartare with Toast Points, Wedge Salad with Blue Cheese Vinaigrette, Fresh Pesto Risotto with Seared Scallops and Pine Nuts, and Lemon Pots de Crème


Click HERE for more information and to make a reservation

Tue - Feb 04
11:00 AM - 2:00 PM
  Tania's White Bean Flatbreads with Proscuitto & Cheese
Tue - Feb 04
7:00 PM - 8:30 PM
  Dinner at 7: Sunday Suppers Chef Kelly Sears $45

Bring family back to the table and keep a long-time tradition of gathering on Sunday night for dinner.  It’s about so much more than the food that is served. A comforting, delicious Sunday supper has an almost mystical ability to make the weekend feel longer. Wine & beer will be available for sale by the glass. On the menu: Little Gem Salad with Oranges, Grapefruit and Walnut Vinaigrette, Pressure Cooker Pot Roast with Root Vegetable Mash and Gravy, and Double Chocolate Chunk Brownies


Click HERE for more information and to make a reservation

Wed - Feb 05
6:30 PM - 9:00 PM
  Cooking with Le Creuset Chef Kelly Sears & Guest Trish Ranallo $80

Great cooking boils down to ingredients - the better the ingredients you choose, the better the results. Le Creuset cookware is no different.  Like you, they don't compromise when it comes to cooking, only their ingredients happen to be iron, steel, clay and silicone. Join us and learn more about the many facets of Le Creuset. On the menu: Oven Roasted Dates and Almonds with Crusty Bread for Dipping, Creamy Cheddar Soup with Parmesan Black Pepper Croutons, Crispy Lemony Chicken Thighs, Rustic Root Vegetable Tart with Goat Cheese and Fresh Herbs, and Lambic Cherry Crisp


Click HERE for more information and to make a reservation

Thu - Feb 06
6:30 PM - 9:00 PM
  Empanadas: A Tour of Latin America Chef Kiley Fields $85

The sultry, spicy sensations of the Latin kitchen are wafting north, making their way into restaurants and home kitchens alike. Spend an evening exploring the hybrid cuisine of Mexico, Puerto Rico, the Dominican Republic, Ecuador, Spain, and Cuba. Empanadas, the flaky pastry stuffed with filling take center stage in this Latin American focused class. On the menu: Argentinian Cheesy Spinach Empanadas, Fennel and Grapefruit Salad with Passionfruit Dressing, Mexican Chorizo and Potato Pies with Tomatillo Salsa, Brazilian Shrimp and Tomato Pillows, and Cuban Guava and Cream Cheese Turnovers


Click HERE for more information and to make a reservation

Fri - Feb 07
6:30 PM - 9:00 PM
  Eat Street: Food Truck Street Food Chef Brandy Fernow $85

Cooking isn't just about putting food on the table. The sound of sizzling garlic, the bright crunch of cilantro, the tongue-tingling sensation of exotic spice -- every ingredient is part of a culinary story, a taste of place. All around the world, street food is vibrant, social, humble, and diverse. Embrace the diversity of food, people, ethnicity, cultures and life as we guide you on this culinary journey.  On the menu: Crispy Scallion Pancakes with Ponzu Dipping Sauce, Scallop Tostadas with Chile Tequila Sauce, Pork Bahn Mi Meatball Sandwich with Pickled Slaw, Tom Kha Coconut Soup, Arepa with Mexican Cheese and Chorizo, and Mini Ricotta Donuts with Espresso Chocolate Sauce

 

Click HERE for more information and to make a reservation

Sat - Feb 08
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Valentine Treats Chef Rachel Cuzzone $40

Set your heart aflutter with Chef Rachel’s heartfelt menu designed for you to create, bake, eat and love! Valentine’s Day is the perfect time to create sweet and savory treats fit for lunch or dinner, for home or school, all designed to make your heart happy. On the menu: Cherry Chocolate Whoopie Pies, Strawberry Tiramisu, Valentine Blossom Cookies, and Love Punch 


Click HERE for more information and to make a reservation

Sat - Feb 08
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Be My Valentine Chef Rachel Cuzzone $40

Behind every great soccer player may lie the next great pastry chef!  Let your young chef cook, create, and celebrate, Valentine’s style with Chef Rachel as she steers them down the path to baking, frosting, decorating, and eating the best valentine sweets in town. On the menu: Vanilla Cream Whoopie Pie, Individual Chocolate Puddings, White Chocolate Heart Bites, and Cinderella Mocktail


Click HERE for more information and to make a reservation

Sun - Feb 09
12:00 PM - 2:30 PM
  Chocolate and Caramel Class Chef Rachel Cuzzone $75

Chocolate and caramel, the perfect bff’s. Decadent and rich, creamy and gooey, partners from sweet heaven. Chocolate alone is good, but chocolate and caramel together are even better. Chef Rachel will navigate the spectrum of chocolate from white to dark and introduce you to the harmonious mix of flavors caramel can yield; sweet, salty, fat and bitter. All that from a small bean and simple cooked sugar. On the menu: Milk Chocolate Caramel Turtles, Vanilla Bean Dark Chocolate Ganache Truffles, Chocolate Decos, and Handmade Hot Chocolate (candies will be boxed for take home) 


Click HERE for more information and to make a reservation

Tue - Feb 11
11:00 AM - 2:00 PM
  Julie's Chocolate Puddle Cakes
Wed - Feb 12
11:30 AM - 1:00 PM
  Out to Lunch: Stews - Big Bowls of Goodness Chef Kelly Sears $40

There’s nothing better for the soul or the belly than a pot of homemade stew just waiting for your ladle. Custom made for a cozy night in front of the fireplace, center stage on the dinner table to share with friends or packed up for lunch at your desk the next day, nothing satisfies like a steamy bowl of stew. Wine & beer will be available for sale by the glass. On the menu: Fresh Winter Greens with Citrus Salad and Honey Dressing, Creamy Chicken Stew with Dumplings, and Warm Hazelnut Brown Butter Brownies


Click HERE for more information and to make a reservation

Wed - Feb 12
6:00 PM - 8:30 PM
  Family Cooking Night: Made with Love 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. 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:  Herbed Tomato Soup with Grilled Cheese Croutons, Prosciutto-Wrapped Chicken with Fontina and Basil, Hand-Rolled Sweet Potato Gnocchi, and Heart-Shaped Hand Pies with Sweet Berry Sauce


Click HERE for more information and to make a reservation

Thu - Feb 13
6:30 PM - 9:00 PM
  Weekend Get Away: Santa Fe Chef Robin Nathan $85

Santa Fe’s culinary arts scene is sizzling as a food lover’s paradise. Innovative Southwestern fare - fresh, seasonal, and local - highlights the chile; spicy, local, and unlike any other you’ve tasted.  Join Chef Robin and discover the legendary flavors of Santa Fe, including the local Hatch chile which isn’t just an ingredient, but a lifestyle choice! On the menu:  Blue Corn Fritters with Lime Crema & Tomato Salsa, Hatch Green Chile Stacked Chicken Enchiladas, Toasted Piñon Pilaf, and New Mexico Sopapillas with Honey


Click HERE for more information and to make a reservation

Fri - Feb 14
6:30 PM - 9:00 PM
  Valentine's Day Couples in the Kitchen: Cozy Nights Chef Paul Lindemuth $90

Valentine’s Day and the weather outside is frightful, but inside, the food is so delightful! Best enjoyed in a warm and cozy fashion, this hearty, warming wintry menu is perfect for the holiday celebrating love. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these culinary comforts. The perfect target for Cupid’s arrow. On the menu: Roasted Beet Salad with Goat Cheese and Grapefruit Vinaigrette, Pappardelle with Truffle Butter, Sautéed Chicken Breasts in Red Wine/Green Peppercorn Sauce, and Bittersweet Chocolate Pots de Crème with Raspberry Whipped Cream.


Click HERE for more information and to make a reservation

Sun - Feb 16
12:00 PM - 4:00 PM
  Tamale Workshop Chef Paul Lindemuth $75

Some things are just better when made with others. Homemade tamales are 100% better than frozen and why just make a couple when you can make dozens! What better way to spend a frigid Sunday in February than to join a group in a fragrant kitchen to scoop, smear, tie and wrap. Savory and sweet tamales along with accompanying sauces and salsas fill this afternoon’s culinary lineup. On the menu: Chipotle Pork Tamales with Cilantro-Lime Crema, Charred Corn Tamales, Chicken Tamales with Warm Tomatillo/Cilantro Salsa, Fresh Avocado Salsa, and Dulce de Leche/Pecan Tamales.


Click HERE for more information and to make a reservation

Mon - Feb 17
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Fun with Fondant Chef Rachel Cuzzone $35

Fondant is like edible play dough, fun to play with, comes in a host of great colors and can be turned into amazing shapes and designs. And fondant tastes a whole lot better too! On the menu: Cupcakes with Fondant Bugs and Garden Theme 

 

Click HERE for more information and to make a reservation

Mon - Feb 17
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Fondant Cupcakes Chef Rachel Cuzzone $40

Move over buttercream, it’s time for fondant. From basic to fancy, fondant will take your decorating game to the next level. Learn to knead to the proper consistency, color and cover your cupcakes with artful designs. One the menu: Cupcakes with Custom Decorating Themes: Floral, Ombre, and Emoji 


Click HERE for more information and to make a reservation

Mon - Feb 17
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Classic Cakes Chef Rachel Cuzzone $50

Build and decorate two delightfully delicious cakes to take home and enjoy with the family. Chef Rachel is going vintage with classic cakes that everyone will love. Dessert never tasted, and looked, so good! On the menu: Classic Devil’s Food Cake with Ganache and Chocolate Swiss Buttercream, Hummingbird Cake with Cream Cheese Icing and Candied Pecans, Chocolate Decorations 


Click HERE for more information and to make a reservation

Tue - Feb 18
11:00 AM - 2:00 PM
  Denise's Skillet Ravioli with Spinach
Wed - Feb 19
6:30 PM - 9:00 PM
  Fish for the Lenten Table Chef Paul Lindemuth $80

Whether you are a seasoned fish lover or someone looking for options to feed the ones in your family who aren’t quite hooked, Chef Paul has just the solution. Versatile and simple, this fish-centric meal will bring the best of the waters to your table. On the menu: Linguini with Creamy Tuscan Shrimp, Parmesan Crusted Cod, Parmesan Brussels Sprouts Salad, and Pear and Almond Cake


Click HERE for more information and to make a reservation

Thu - Feb 20
9:30 AM - 10:30 AM
  Third Thursday: One+Done: Vinaigrette & Homemade Mayonnaise Chef Kelly Sears $35

Vinaigrette has one of the most basic formulas with the most varied outcomes. They can be emulsified or not, oil and vinegar or mayonnaise based, served on a salad, over vegetables, or morph into a marinade. After building the foundation of fat and acid, go flavor crazy with aromatics or keep it simple with an herb or two. You will make your own mayonnaise as a base for creamy vinaigrettes and learn to identify alternative acid, fats and aromatics to go beyond oil and vinegar for classic vinaigrette. In an hour, mix up a new favorite for your next meal. On the menu: Each guest will create their own vinaigrette and mayonnaise and take it home.


Click HERE for more information and to make a reservation

Thu - Feb 20
11:00 AM - 12:00 PM
  Third Thursday: One+Done: Vinaigrette & Homemade Mayonnaise Chef Kelly Sears $35

Vinaigrette has one of the most basic formulas with the most varied outcomes. They can be emulsified or not, oil and vinegar or mayonnaise based, served on a salad, over vegetables, or morph into a marinade. After building the foundation of fat and acid, go flavor crazy with aromatics or keep it simple with an herb or two. You will make your own mayonnaise as a base for creamy vinaigrettes and learn to identify alternative acid, fats and aromatics to go beyond oil and vinegar for classic vinaigrette. In an hour, mix up a new favorite for your next meal. On the menu: Each guest will create their own vinaigrette and mayonnaise and take it home.


Click HERE for more information and to make a reservation

Thu - Feb 20
12:30 PM - 1:30 PM
  Third Thursday: One+Done: Vinaigrette & Homemade Mayonnaise Chef Kelly Sears $35

Vinaigrette has one of the most basic formulas with the most varied outcomes. They can be emulsified or not, oil and vinegar or mayonnaise based, served on a salad, over vegetables, or morph into a marinade. After building the foundation of fat and acid, go flavor crazy with aromatics or keep it simple with an herb or two. You will make your own mayonnaise as a base for creamy vinaigrettes and learn to identify alternative acid, fats and aromatics to go beyond oil and vinegar for classic vinaigrette. In an hour, mix up a new favorite for your next meal. On the menu: Each guest will create their own vinaigrette and mayonnaise and take it home.


Click HERE for more information and to make a reservation

Thu - Feb 20
6:30 PM - 9:00 PM
  Vermont's Winter Table Chef Brandy Fernow $85

One visit to Vermont and you’ll realize the culinary scene stretches beyond maple syrup! Leading the nation in the farm to table movement, Vermont residents love the outdoors and take the reins on traditional, small-scale farming. Vermont especially overachieves in the dairy department. The state that boasts one cow for every 3.8 people isn’t messing around! From Ben & Jerry’s to a plethora of artisanal cheesemakers, Vermont has become a food lovers dream come true. On the menu: Wild Mushroom Toasts with Jasper Hill Farms Creamy Winnimere and Crumbled Hazelnuts, Little Gem Salad with Jasper Hill Farms Cave Aged Cheddar and Pistachio Gremolata, Rosemary Brined Pork with Maple Chile Glaze, Red Flannel Potato Hash, and Molasses Shortcakes with Spiked Plums and Cream

Click HERE for more information and to make a reservation

Fri - Feb 21
6:30 PM - 9:00 PM
  Bourbon Bash Chef Robin Nathan $90

Fat Tuesday is next week; the last day of carnival season before giving up your favorite foods and drink for the Lenten season. Bourbon, a barrel-aged distilled spirit made primarily from corn, will be the star of this show. From glass to plate, let the celebration of Fat Tuesday begin! On the menu: Kentucky Bourbon Mules, Charred Radicchio Salad with Pears & Maple-Bourbon Vinaigrette, Grilled Flank Steak with Bourbon Reduction over Scallion-Tossed Potatoes and Vanilla Brown Sugar-Bourbon Ice Cream


Click HERE for more information and to make a reservation

Sun - Feb 23
12:00 PM - 3:00 PM
  Croissant Workshop Chef Rachel Cuzzone $75

Very little rivals the croissant. Yeasted dough, layered with butter and given a succession of folds that create the distinct characteristics and profile of the classic croissant. Light and airy and shatteringly crispy, deeply caramelized with buttery flavor, croissants are a labor of love absolutely worth the time. In this class you will work in reverse, starting with dough that is ready to shape. While that dough proofs and bakes, you will mix and laminate your own dough to proof and bake off at home. On the menu: Classic Croissant, Chocolate Almond Croissant, Ham & Cheddar Croissant, Scrap Dough Techniques 


Click HERE for more information and to make a reservation

Tue - Feb 25
11:00 AM - 2:00 PM
  Didi's Farro and Sausage Stew
Tue - Feb 25
7:00 PM - 8:30 PM
  Dinner at 7: Road Trip - NOLA Chef Rachel Cuzzone $45

The famous and historic street that spans the length of the French Quarter in New Orleans comes alive right here in Glen Ellyn! Celebrate Fat Tuesday and the flavors of New Orleans with our version of Bourbon Street.  Come and experience the global melting pot of New Orleans cuisine. Wine and beer available for sale by the glass. On the menu: Creamy Red Beans & Rice, Classic Cajun Shrimp with Southern Remoulade, and French Quarter Style Bananas Foster 


Click HERE for more information and to make a reservation

Wed - Feb 26
11:30 AM - 1:00 PM
  Out to Lunch: Chowda! Chef Brandy Fernow $40

Chowder comes from the French word "chaudiere", the pot in which the chowder was cooked. Yet to most Americans today, chowder means clam chowder, either New England with a cream base, or the tomato-based Manhattan style. Although the main ingredient of a chowder ranges widely, from corn to seafood, the result is the same; hearty and satisfying! Wine & beer will be available for purchase by the glass. On the menu: Seafood Chowder, Caramelized Onion and Gruyere Tart, and Spiced Espresso Cake with Warm Toffee Sauce


Click HERE for more information and to make a reservation

Wed - Feb 26
6:30 PM - 9:00 PM
  Italy's Seaside Towns Chef Kiley Fields $80

Italy boasts a wealth of postcard perfect coastal towns, each with its own panorama of breathtaking ocean views and even better culinary treasures. Chef Kiley is highlighting the cuisine of Italy’s seaside towns where coastal charm is abundant, and freshness is paramount. On the menu: Crispy Calamari with Cherry Peppers and Spicy Marinara, Mixed Green Salad with Cranberry, Apple and Fresh Mozzarella, Linguine with Clams, White Wine Sauce and Fresh Basil, and Lemon Raspberry Crostata


Click HERE for more information and to make a reservation

Thu - Feb 27
6:30 PM - 9:00 PM
  French Country Bistro with Wine Pairing Chef Robin Nathan $90

Bistro fare is warm, bistro is family, the center of social life in Paris. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is earthy, not fussy, no-nonsense, soul-satisfying cuisine.  Pull up a chair and enjoy a lovely meal along with carefully curated wines to pair with each course. On the menu: Baby Greens with Fresh Orange and Warm Goat Cheese Croutons, French Beef Stew with Red Wine Sauce, Horseradish-Parsley Potatoes and Rustic Pear Cake with Sugar Crust


Click HERE for more information and to make a reservation

Sat - Feb 29
10:00 AM - 12:00 PM
  Make and Take: Tomato Soup and Foccacia Muffuletta Chef Kiley Fields $55

In this class, you make it, take it home, and enjoy it for your next meal!  What lunch is more satisfying than the classic soup and sandwich combination? Chef Kiley is pairing tomato soup with the world-class, New Orleans originating sandwich, the muffuletta. A distant relative of the Italian sub, the muffuletta offers layers of meats and cheeses, a tapenade spread and a pickled veg all “sandwiched” on pillowy focaccia. The most important part of the sandwich, the resting stage. An overnight stint improves this sandwich by allowing all the flavors to meld together. If you can wait that long to eat it, this is the make and take for you! On the menu: Smokey Tomato Soup and Muffuletta with Olive Spread and Pickled Red Onions.


Click HERE for more information and to make a reservation

Sat - Feb 29
6:30 PM - 9:00 PM
  Suds & Swine Chef Kelly Sears $90

Hogs and hops, pigs and ale, bacon and brew, call it what you will but the result is still the same; all things pork paired with the perfect beer. Hoppy Pale ales cut through the spices of the seasoning in pulled pork while the smoky malts of a porter with subtle hints of chocolate complement the sweetness of a barbeque sauce. Pork, paired with the perfect brew, complements the flavors of each, completing the dish.  On the menu: Assorted Beer Pairings, Smoked Sausage Platter with Onion Confit, Pickled Vegetables, and Grilled Toasts, Brown Ale Simmer Pulled Pork with Caramelized Onions and Pickled Peach Relish, Creamy Mac and Cheese with Bacon Breadcrumbs, and Stout Shakes with Bourbon Caramel Drizzle


Click HERE for more information and to make a reservation

Sun - Mar 01
12:00 PM - 3:00 PM
  French Macarons Chef Rachel Cuzzone $70

Not to be confused with the coconut macaroon, the macaron is a sweet meringue-based confection made with egg whites, icing sugar, and almond powder or ground almond. Characterized by a smooth, rounded top, ruffled perimeter, and flat-footed base, it is mildly moist and chewy.  The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. Chef Rachel will guide you to success creating this traditional French confection and you will take a home a box of your very own! A light lunch will be provided. On the menu: Classic Almond Macaron with Cherries and Chocolate Ganache, Coconut Macaron with Almond Swiss Buttercream 


Click HERE for more information and to make a reservation

Tue - Mar 03
11:00 AM - 2:00 PM
  Tania's Avocado Hummus with Pistachio Salsa Verde
Wed - Mar 04
6:30 PM - 9:00 PM
  Cook Twice, Eat All Week Chef Kelly Sears $80

Long, cold winter nights are starting to give way to longer days and more hectic springtime schedules. It’s time to cook smarter, not harder. This class will feature two main proteins, two main grains, and sheet pan vegetables, that, once cooked, will be shaped into five different meals. With a portion of each recipe already prepared, you'll be able to get a fresh, nutritious, quick dinner on the table every night during the week. On the menu: Big Batch Pulled Chicken, Chuck Roast, Brown Rice, Polenta and Sheet Pan Vegetables turned into: Chicken and Brown Rice Bowls with Roasted Vegetables and Citrus Chile Sauce, Chuck Roast with Goat Cheese & Vegetable Polenta, Vegetable Bisque with Parmesan Black Pepper Croutons, Grilled Polenta Squares with Chicken and Herb Puree, and Chuck Roast Sandwiches Roasted Vegetable Spread and Shallot Mayonnaise


Click HERE for more information and to make a reservation

Thu - Mar 05
6:30 PM - 9:00 PM
  Girl's Night Out: Marché Meets Marcel's Chef Robin Nathan $85

If cheese is your thing, then this is the class for you. We’ll start with a tasting of cheeses - our Marché cheesemonger will speak to cheese classifications, how to buy cheese and store it.  Then we’ll roll up our sleeves and cook! Heat up girl’s night on a Thursday with Marché’s Cheesemonger and Chef Robin. On the menu: Marché Cheese Tasting, Butternut Squash Tart with Ossau Iraty & Chile-Honey, California Tri Tip with Baby Greens and Bleu d’Auvergne Vinaigrette, and Tiramisu Panna Cotta with Mascarpone


Click HERE for more information and to make a reservation

Fri - Mar 06
6:30 PM - 9:00 PM
  Couples in the Kitchen: Sushi & Sake Chef Kiley Fields $90

Spend Friday night with Chef Kiley as she walks you through how to make the foundation of all sushi: delicious, seasoned rice. Next, create a variety of sushi accoutrements, along with vegetables and raw fish, and the basics of dumpling making. Finally, you'll learn to make traditional hand rolls and a variety of maki, all paired with refreshing Japanese Sake. On the menu: Sake tasting, Shrimp Siu Mai, Sushi Rice, Pickled Cucumber Hosomaki, Spicy Crab Uramaki, Salmon Tartare Temaki, and Toasted Coconut Cake


Click HERE for more information and to make a reservation

Sat - Mar 07
10:00 AM - 12:30 PM
  Brunch Favorites Chef Rachel Cuzzone $60

Treat yourself and those around your table that marvelous culinary invention that combines breakfast and lunch. A great way to gather the family to catch up on the week’s news or just to sleep in and make breakfast a little later, brunch cuts down on the host's workload, as it bundles two meals in one. Chef Rachel is offering a warm-from-the-oven baked brunch. On the menu: Cheesy Grits with Crumbled Bacon, Creamy Yogurt Parfait with Homemade Granola, Hearty Biscuits and Gravy, and Vegetable-Packed Brunch Frittata


Click HERE for more information and to make a reservation

Sat - Mar 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

Tue - Mar 10
11:00 AM - 2:00 PM
  Jenny's Mocha Pots de Creme
Tue - Mar 10
7:00 PM - 8:30 PM
  Dinner at 7: Easy to the Table Chef Rachel Cuzzone $45

We sprang ahead on Sunday; more sun, less dreary, more outdoors, and warmer weather right around the corner. As we begin to make the shift from cold weather cooking to warm weather lighter fare, Chef Rachel is working smarter not harder in the dinner making department, sharing shortcuts on saving time without sacrificing flavor. Wine & beer will be available for sale by the glass. On the menu: Pressure Cooker Pulled Chicken, Creamy Cheddar Polenta, and Crispy Apple Cobbler 


Click HERE for more information and to make a reservation

Wed - Mar 11
11:30 AM - 1:00 PM
  Out to Lunch: Citrus Bliss Chef Brandy Fernow $40

Vivid, versatile citrus is the building block for dishes from ceviche and risotto to sweet glazed cake and impart a citrusy hint to rich meats and savory braises. Wake up your routine and taste the best of winter’s brightest jewels. Wine & beer available for sale by the glass. On the menu: Blood Orange and Burrata Farro Salad, Spice Crusted Market Fish with Mandarin Butter Sauce, and Yuzu and Ginger Soufflé with Candied Citrus Zest


Click HERE for more information and to make a reservation

Sat - Mar 14
10:00 AM - 12:00 PM
  Make and Take: Coffee Cakes Customized! Chef Rachel Cuzzone $55

The ultimate morning wake up call, coffee cake! For this make and take, Chef Rachel is sharing her classic coffee cake recipe with a couple of different spins. The endless customizable classic base, with warm notes of vanilla and subtle tang of sour cream bakes with an irresistibly tender crumb. When topped and altered with different flavors, it’s pure magic. In class you will create the base and then flavor both. Take home to bake one for eating now and freeze one for enjoying later. On the menu: Cinnamon Coffee Cake, Berry Cream Cheese Coffee Cake 


Click HERE for more information and to make a reservation

Sat - Mar 14
6:30 PM - 9:00 PM
  South Meets South of the Border Chef Brandy Fernow $90

Tonight, Chef Brandy is serving up Mexican fare with Southern flair. Think a hefty dose of down-home Southern with a splash of spice, lime, and Mexico fresh; Nashville hot chicken with jalapeno slaw or poblano corn chowder. Southern and Mexican ingredients share similar ingredients and similar cooking techniques. When the two flavors come together, it’s the perfect vibe with standout results. On the menu: Mexican Mint Julep, Fried Green Tomatillos and Jicama Slaw Salad with Sweet Habanero Dressing, Nashville Hot Chicken Tacos with Pickled Jalapeño, Spiced Pork Tenderloin with Cilantro Pecan Pesto Rice, and Mexican Chocolate Bread Pudding with Ancho Chile Pralines


Click HERE for more information and to make a reservation

Sun - Mar 15
12:00 PM - 4:00 PM
  Bread Workshop (V) Chef Robin Nathan $75

Very little compares to the warmth freshly baked bread elicits when baked and eaten. Chef Robin is taking bread to the next level this afternoon. The day begins with unique shaping to create the world’s largest cinnamon roll loaf, then you’ll move on to an introduction to Banneton Shaping Baskets, pre-ferments and poolish. Toss in a hearty pot of soup and you’ve got yourself a full day of goodness. On the menu:  World's Largest Cinnamon Roll Loaf, Artisanal White Bread with Banneton Shaping, Harvest Bread with Poolish (pre-ferment) and Mushroom-Barley Soup.  Plus, you'll take home poolish to make another loaf at home


Click HERE for more information and to make a reservation

Mon - Mar 16
5:00 PM - 7:00 PM
  Big Kids (Ages 12-16): Sugar Cookie Decorating - The Art of Royal Icing

Decorating sugar cookies like a pro takes a lot of practice but even a novice can have a “nailed it” result with the right insider information! Chef Rachel is sharing her secrets to ensure success for the perfectly decorated cookie. She has done the baking, now it’s time for you to do the decorating. Master icing consistency, keep your equipment simple, choose the right kind of food coloring, practice piping, learn to flood quickly, and appreciate the toothpick! You’ll leave with a dozen hand decorated sugar cookies to eat or share. On the menu: Spring Theme Sugar Cooking Decorating, Royal Icing - Consistencies, Piping, and Coloring, and Hot Chocolate (Sugar Cookies baked ahead, recipe is included)


Click HERE for more information and to make a reservation

Tue - Mar 17
11:00 AM - 2:00 PM
  Lauren's Pear & Blue Cheese Pizza
Wed - Mar 18
6:00 PM - 8:30 PM
  Family Cooking: Global Kitchen 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. 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:  Mexican Cheese Tamales with Cilantro Pepita Pesto, Pineapple Teriyaki Shrimp with Sesame Asian Noodles, Chicken and Prosciutto Saltimbocca, and Layered French Crepe Cake


Click HERE for more information and to make a reservation

Thu - Mar 19
6:30 PM - 9:00 PM
  Koreatown Chef Kiley Fields $85

Signature dishes of Korea seduce with intoxicating flavors. From bibimbap to bulgogi, Korean spices and ingredients collide in a sweet-spicy result elevating dishes to an addictively delicious level. Built on a base of a huge range of vegetables, from wild greens to leaves and flowers, and copious amounts of rice, these ingredients provide the structure for a wide variation of dishes for every palate. On the menu: Anchovy Peanuts, Blistered Shishito Pepper Banchan, Soy and Sesame Spinach, Kimchi Fried Rice, Rib Eye Bulgogi, Sweet Fried Pancakes with Vanilla Ice Cream


Click HERE for more information and to make a reservation

Fri - Mar 20
6:30 PM - 9:00 PM
  Burgers and Bourbon Chef Paul Lindemuth $85

What better way to indulge in burgers than by pairing them perfectly with bourbon-based cocktails? Build a series of mouthwatering burgers, including bison, lamb, turkey and the supporting cast of sides and even a bourbon-spiked dessert! Once constructed and plated, we’ll pair the perfect burgers and sides with house-made bourbon cocktails. On the menu: The Cooper’s Collins, Stone Cold Larceny, The Forbidden Sour, Lamb Burgers with Spinach and Red Onion Salad, Bison Burgers with Cheddar and Cabernet Onions, Thai-Taste Turkey Burgers, and Salted Maple Pot De Crème with Bourbon Whipped Cream.


Click HERE for more information and to make a reservation

Tue - Mar 24
11:00 AM - 2:00 PM
  Teri's Spicy Meatballs with Brothy Tomatoes
Tue - Mar 24
7:00 PM - 8:30 PM
  Dinner at 7: Fish Focused Chef Paul Lindemuth $45

Fish is inherently fast-cooking and healthy---perfectly suited for a quick midweek meal or a feast with friends. No matter the preparation, paired with veggie loaded whole grains, the result is simple, clean and delicious. Wine & beer will be available for purchase by the glass. On the menu: Smoked Trout Mousse on Pumpernickel, Mediterranean Baked Cod, Chickpea Salad with Za’atar Fried Eggplant, and Roasted Pears with Honey, Pistachios and Mascarpone.


Click HERE for more information and to make a reservation

Wed - Mar 25
11:30 AM - 1:00 PM
  Out to Lunch: Pescatarian Style Chef Kiley Fields $40

Plant based diets of whole grains, nuts, legumes, produce and healthy fats with seafood playing a key role as the main protein source are referred to as pescatarian. Whether you are dipping your toes in the water of healthier eating or just looking for an alternative way to cook, let the process be delicious not burdensome by embracing foods that are tasty, nutritious and simple to prepare. On the menu: Smoked Fish Pâté with Pickled Fennel, Pan-seared Scallops with Lentils, Porcini and Asparagus, and Blueberry Buckle


Click HERE for more information and to make a reservation

Thu - Mar 26
6:30 PM - 9:00 PM
  Eating the Mediterranean Chef Paul Lindemuth $85

Big on flavor, minimal on preparation, add this casual fare to your mealtime rotation. With access to a variety of fresh vegetables, fruits, beans, fish, and legumes, as well as yogurt and olive oil, the Mediterranean style of eating (naturally low in fat, and utilizing the “good” fats) has proven to be one of the best ways to “eat healthy.” Join Chef Paul as he brings the focus of the Mediterranean kitchen to your kitchen. On the menu: Creamy Italian White Bean Soup, Moroccan Fish with Peppers, Tomatoes and Olives, Briam (Greek Baked Zucchini and Potatoes with Feta), and Apple/Olive Oil Cake.


Click HERE for more information and to make a reservation

Fri - Mar 27
6:30 PM - 9:00 PM
  Paella Party Chef Robin Nathan $90

This iconic dish of Spain can take on many forms, each more delicious than the next.   We’ll start the party with a couple of bites and then take a deep dive into paella.  We’ll explore its origin, classic ingredients, and the proper way to create soccarat – that beautiful, crusty rice which forms on the pan’s bottom. Of course, no party would be complete without a fun and bubbly sangria. On the menu: Cava Sangria, Marche Spanish Cheese & Charcuterie Platter, Mushrooms in Garlic Sauce over Baby Greens, Paella Mixta with Shrimp, Mussels & Spanish Chorizo, and Roasted Pears with Cabrales Blue Cheese & Walnuts with Honey Vanilla Ice Cream


Click HERE for more information and to make a reservation

Mon - Mar 30 -- Wed - Apr 01
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Spring Break Camp: Bunny Ready Chef Kelly Sears $40/day or $110 all three days

With Easter in just a couple of weeks, it’s time for some egg-cellent dishes that you can make to contribute to the holiday table. Easter breakfast, celebration Easter lunch and yummy Easter desserts, roll up your sleeves for three days of menu ideas perfect for your family celebration, no matter what time of day you host. On the menu:

 

Monday, March 30: Easter Breakfast: Stuffed French Toast, Sweet Maple Bacon Twists, Raspberry Cream Cheese Coffee Cakes

 

Tuesday, March 31: Easter Lunch: Ham and Cheese Pinwheels, Deviled Egg Chicks, and Marshmallow Fluff Fruit Salad

 

Wednesday, April 1: Easter Dessert: Bunny Marshmallow Pops, Candy-Coated Strawberry Carrots, Easter Chick and Easter Basket Cupcakes


Click HERE for more information and to make a reservation

Mon - Mar 30 -- Thu - Apr 02
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Spring Break Camp: Easter Around the World Chef Kelly Sears $45/day or $160 for all four days

Beyond colored eggs, peeps, and ham, people all around the world celebrate Easter with different foods that are traditional to their country and region. Some indulgent, all delicious, take a seat at the table this week sampling Easter foods from around the world. On the menu:

 

Monday, March 30: Greek Easter: Tzatziki and Pita, Greek Chicken with Roasted Potatoes with Olive Oil, Lemon and Oregano, and Greek Custard Pie

 

Tuesday, March 31: Italian Easter: Citrus Salad, Baked Stuffed Shells, and Lemon Syrup Cakes

 

Wednesday, April 1: German Easter: Baked Breakfast Eggs with Black Forest Ham and Emmenthaler, Potato Dumplings with Brown Butter, and Carrot Cake

 

Thursday, April 2: Mexican Easter: Chorizo & Potato Empanadas with Fresh Salsa, Crema and Queso Fresco, Red Chile Chicken Chilaquiles (shredded chicken with mild chile sauce and tortillas) and Mexican Wedding Cookies

 

Click HERE for more information and to make a reservation

 

© 2011 Marcel’s Culinary Experience