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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Tue - May 12
5:30 PM - 7:00 PM
  Virtual Class: Mexican Taco Night Chef Chef Brandy Fernow $40

You will receive an email with a Zoom link and the list of ingredients you will need to have on hand 48 hours before the class is scheduled.

Who doesn’t love tacos? Quick, packed with flavor and enough tasks for everyone in the family to join in the cooking. Tonight, you will create a spice rub and learn techniques for perfect oven fish preparation. Take your salsa to the next level by roasting your vegetables first and create a elote-style side dish using on-hand frozen corn. A food processor for the salsa is preferred but not necessary. On the menu: Fish Tacos with Tomatillo Salsa and Smoky Mexican Corn

Click HERE for more information and to make a reservation

Thu - May 14
1:00 PM - 2:30 PM
  Virtual Class: Cookie Baking: Kitchen Sink Cookies and More Chef Rachel Cuzzone $40

You will receive an email with a Zoom link and the list of ingredients you will need to have on hand 48 hours before the class is scheduled.

The baking is just as fun as the eating with this sweet treat perfect for filling the family cookie jar. The ingredients for the kitchen sink cookie are all in your pantry already just waiting to be utilized. The remaining few pretzels in the bag, a last of the crushed potato chips, the bottom of the cereal box, half a bag of chocolate chips; gather up the dribbles and drabs and create one delicious cookie. After properly mixing your dough for best success, pop in the oven. Count down the minutes by whipping together a buttercream for filling and a ganache for dipping. Dinner might require dessert to be eaten first tonight! On the menu: Kitchen Sink Cookies, Buttercream Filing, Ganache for Dipping

Click HERE for more information and to make a reservation

Fri - May 15
4:00 PM - 5:30 PM
  Virtual Class: Fresh Pasta and Spring Vegetable Saute Chef Robin Nathan $40

You will receive an email with a Zoom link and the list of ingredients you will need to have on hand 48 hours before the class is scheduled.

Three staple ingredients, flour, eggs, and water transform into one delicious result? Chef Robin will teach you how easy it is to make fresh pasta at home. You’ll gain the confidence and skills to leave the box behind and mix, knead, roll, and cut your way to the wonders of fresh pasta – no pasta rolling machine required! Today’s pasta will showcase a vibrant sauté of fresh spring vegetables as a complementary garnish. On the menu: Hand Cut Pappardelle with Spring Vegetable Sauté

Click HERE for more information and to make a reservation

Tue - May 19
5:30 PM - 7:00 PM
  Virtual Class: Roasted Spatchcock Chicken and Sides Chef Kelly Sears $40

Sometimes the simplest recipes can seem the hardest. Learn the secrets to roasting the perfect chicken, and how to achieve roasted potatoes that are both crispy on the outside and creamy tender on the inside, We’ll complement our potatoes with made from scratch aioli that will convince you to never buy the jar again and add an in-season-right-now asparagus with herb puree as our side dish.

Featured ingredients: one whole chicken, small red potatoes, egg, canola oil, asparagus and fresh herbs. On the menu: Herb Roasted Spatchcock Chicken, Roasted Red Potatoes with Lemon Aioli for Dipping, and Roasted Asparagus with Herb Puree

Click HERE for more information and to make a reservation

Wed - May 20
5:30 PM - 7:00 PM
  Virtual Class: Girl's Night Baja Happy Hour Chef Brandy Fernow $40

Call your girl’s group, your neighbors, cousins, or college roommates. Tonight’s class features Baja’s food scene that’s part hip and trendy and part traditional Mexican fare. This is a zoom party you cook and enjoy together, no matter where you are!

Featured ingredients: corn, shrimp, avocado, onions, cilantro, cotija or Parmesan cheese, lime, sour cream, tostados. Tequila, ginger beer and orange liqueur for the cocktail. On the menu: Mexican Mule Cocktails, Blistered Mexican Street Corn, and Shrimp Tostadas with Avocado Crema, Pico de Gallo and Quick Pickled Onions

Click HERE for more information and to make a reservation

Thu - May 21
5:30 PM - 7:00 PM
  Virtual Class: Homemade Pizza Chef Kelly Sears $40

Pizza night has never been easier or tastier! Naan is a blank slate for flavor and totally customizable. Everyone can create their own personal meal starting with a homemade golden crisp crust, tangy sauce and your favorite cheese, the possibilities are endless. Tonight, we’ll start with three different options and plenty of ideas for additional toppings. Served alongside a Caesar salad and you’ve got dinner in no time!

Featured ingredients: flour, milk, yeast, yogurt, canned tomatoes, assorted cheese, romaine, garlic, mayonnaise, Parmesan, lemon, olive oil. On the menu: Homemade Naan, Italian Tomato Sauce, Toppings, and Caesar Salad

Click HERE for more information and to make a reservation

Fri - May 22
5:30 PM - 7:00 PM
  Virtual Class: Date Night Italian Chef Robin Nathan $40

Travel to Italy without leaving your home. On the menu tonight: the regions of Tuscany, Emilia-Romagna, Sardinia; a feast of Italy. This class may take place virtually, but with a little imagination and a lot of flavor, imagine dining al fresco in the rolling hills outside Rome or Florence, or on the rocky Sardinian coast!

Featured ingredients: flank steak, fresh herbs, arugula, bread, nuts, chocolate ice cream, Nutella, and milk. Limonello, gin, club soda, lemons for the cocktail. On the menu: Limoncello-Gin Cocktails, Flank Steak with 3 Herb Pesto over Arugula Salad and Artisan Croutons, Nutella Milkshakes

Click HERE for more information and to make a reservation

Tue - Jun 02
11:00 AM - 2:00 PM
  Denise's Poblano & Bacon Quesadilla w/Pickled Pineapple Salsa
Wed - Jun 03
6:30 PM - 9:00 PM
  Celebrating Frida with Marcel's & Andrew's Garden $140

Two perfect pairings: Marcel’s + Andrews Garden. Floral arranging with tasty bites + delicious sips. Celebrate Frida while you create something special to take home and enjoy the flavors of Frida’s native country. Included in the evening: wine, beer, and other beverages, the recipes for all the dishes enjoyed that evening, and all the flowers/plants and supplies used to create the arrangements. As a bonus, all regular price merchandise at Marcel’s will be 20% off for this evening only.


Click HERE for more information and to make a reservation

Thu - Jun 04
6:30 PM - 9:00 PM
  Ripe Right Now! (V) Chef Kelly Sears $85

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. On the menu: Early Summer Crudité with Avocado Hummus and Blue Cheese Herb Dip. Straight from the Farm Grain Bowl with Charred Green Onion, Roasted Carrots, Red Quinoa, Micro Greens and Rhubarb Cucumber Salsa, and Ricotta Orange Pound Cake with Prosecco Strawberries and Cream


Click HERE for more information and to make a reservation

Fri - Jun 05
6:30 PM - 9:00 PM
  Tuscan Osteria Chef Robin Nathan $90

Tuscany's idyllic countryside, artistic treasures and fragrant, rustic cuisine combine to make it one of Italy's most idolized 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. On the menu: White Bean & Fresh Basil Lemon Crostini, Fresh Hand Cut Pappardelle, Pork Ragu, and Italian Chocolate-Almond Torte


Click HERE for more information and to make a reservation

Sat - Jun 06
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 regular priced cutlery and accessories will be 20% off for class participants

Click HERE for more information and to make a reservation

Tue - Jun 09
11:00 AM - 2:00 PM
  Jenny's Egg Roll in a Bowl
Wed - Jun 10
6:30 PM - 9:00 PM
  Sizzling Bites for Backyard Nights Chef Robin Nathan $85

Combine south-of-the-border flair with traditional al fresco entertaining, and you’ve got yourself a fiesta!  From the classic California cut, tri tip and amped up shrimp nestled in crunchy tostadas, Mexican flavors taste even better in the backyard. Finish the night off with one of Chef Robin’s ice cream specialties and you’ve got one sizzling night. On the menu: Queso Fundido Tostadas with Shrimp, Chipotle Rubbed Tri Tip with Salsa Fresca, Creamy Pink Beans with Beer & Bacon, and Très Leches Ice Cream with Sweet Rum Sauce


Click HERE for more information and to make a reservation

Thu - Jun 11
6:30 PM - 9:00 PM
  Road Trip: Nantucket Chef Brandy Fernow $85

The island of Nantucket is known for its pristine beaches and friendly year-long inhabitants who graciously welcome thousands of tourists every year during the summer season. But Nantucket is more than just beaches and tourism, it’s home to a bustling food scene and some of the freshest seafood on the east coast. Experience Nantucket one bite at a time. On the menu: Crab Cake Salad with Charred Corn Remoulade, Fava Bean, Walnut and Burratta Cheese Spread with Toasted Bread, Clam Chowder with Leek and Salt Pork, Pan-Seared Fresh Catch Sandwich with Pickled Fresnos and Garlic Aioli, and Rhubarb Buckle with Vanilla Poppyseed Ice Cream

Click HERE for more information and to make a reservation

Sat - Jun 13
6:30 PM - 9:00 PM
  Summer Pairings: Crisp Whites and Pink Rose Chef Paul Lindemuth $90

The trees have leaves again, outdoor grills are fired up, and our eating habits are changing. As the weather warms, what we serve with what we drink changes, too. Culinary partners should enhance each other not overwhelm; salad greens love pinot grigio, seafood and Spanish whites play nice in the sandbox, and tomatoes make great friends with hot-pink rosés. When it comes to pairings, Chef Paul will teach you how to follow some guidelines and sometimes even break some rules. On the menu: Cucumber/Tomatillo Gazpacho, Zucchini Ribbon and Charred Corn Salad, Basil and Smoked Mozzarella Stuffed Chicken Breasts, and Lemon/Raspberry Pound Cake


Click HERE for more information and to make a reservation

Mon - Jun 15 -- Thu - Jun 18
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Camp: Frida Kahlo Inspired Chef Kelly Sears $180/4 days or $50/day

Frida Kahlo used canvas for her art. In the kitchen, food becomes art. Known for her love of eating, this week we are exploring Frida’s Mexico. From roadside stands, to home kitchens, and iconic dishes, the flavors of Mexico inspire. On the menu:

 

Monday: Jicama and Spicy Orange Salad, Pork Picadillo Quesadillas, Mexican Tomato Rice and Beans, and Churro Waffles

 

Tuesday: Mexican Chopped Salad with Chipotle Herb Dressing, Smoky Black Bean and Cheddar Burrito, Mango Salsa, and Frozen Mexican Fruit Pops

 

Wednesday: Grilled Watermelon Salsa with Spicy Lime Tortilla Chips, Chili Garlic Shrimp Salad, Green Chili Chicken Enchiladas, and Dessert Nachos with Mexican Chocolate Sauce

 

Thursday: Steak Tacos with Roasted Tomato Salsa, Mango & Chipotle Guacamole, Mexican Grilled Corn Salad, and Mexican Chocolate Brownies


Click HERE for more information and to make a reservation

Wed - Jun 17
6:30 PM - 9:00 PM
  Summer's Best Fish Chef Paul Lindemuth $85

To get beach-season ready, nothing satisfies like a fish focused early summer meal. A fresher than fresh ceviche, summer whitefish, gently sautéed in flavorful butter share the plate perfectly with June’s fresh berries and garden-fresh herbs.  On the menuSummer Salmon Ceviche, Green Goddess Quinoa Salad, Pan-Seared Whitefish with Basil/Tomato Butter, and Lemon/Poppyseed Blueberry Shortcakes


Click HERE for more information and to make a reservation

Thu - Jun 18
6:30 PM - 9:00 PM
  Southwestern Tex Mex Chef Kiley Fields $85

Grilled meats, bursts of just-squeezed lime, the heat of the chili, grilled quesadillas, spicy fajitas, smoky street corn; a blast of Texan Tejano culture with a bit of Mexico all made fresher with a hint of summer. Transport an explosion of flavors and textures south of the border to your own back yard. On the menu:

Melon Agua Fresca, Puffy Tostada Con Queso, Beef and Shrimp Fajitas with Guacamole, Pico De Gallo, and Corn Salsa, and Horchata Rice Pudding with Cherries


Click HERE for more information and to make a reservation

Fri - Jun 19
6:30 PM - 9:00 PM
  Garden Party: Food & Friends Chef Kelly Sears $90

There’s no better summer ritual then sharing food 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 together.  

Create a meal with fresh-right-now ingredients that come together quickly. Roll up your sleeves, sip, prep, and dine. The result is the perfect recipe for a night of good food and good friends. On the menu: Early Summer Melon Board, Grilled Peach and Bacon Salad with Creamy Buttermilk Dressing, Espresso Rubbed Pork Tenderloin with Homemade Giardiniera, Deviled Potatoes, Roasted Asparagus with Prosciutto, Microgreens and Hard Cooked Eggs, Sweet Shortcake Bar with Lemon Whipped Cream


Click HERE for more information and to make a reservation

Sat - Jun 20
10:00 AM - 12:30 PM
  Make and Take: Dad's Day Breakfast Pastries Chef Rachel Cuzzone $55

Nothing says Sunday morning like a warm, gooey batch of pastries. And what Dad wouldn’t want to wake up to the aroma of butter, cinnamon and brown sugar from freshly baked sweet rolls and sticky buns. In class we will mix knead, rise, and proof. Next up, hand-shaping the rolls and nestling them into your take-away pan for the overnight rise. In the morning, just pop them into the oven and let the scent of warm, buttery-sugary goodness fill your home. Yum! On the menuClassic Cinnamon Rolls with Cream Cheese Icing and Caramel Apple Sticky Buns 


Click HERE for more information and to make a reservation

Sat - Jun 20
6:30 PM - 9:00 PM
  Summer Solstice Party Chef Brandy Fernow $85

The longest day of the year seems like the ideal excuse for a party! The spotlight is on all things so much better in the summer: juicy fresh fruits, fresh from the garden herbs and vegetable, grilled meats, and sparkly, light and refreshing batched cocktails. Turn your extra long day into one extra-long party filled night. On the menu: Block Party Rum Punch, Cucumber Jalapeño Batched Margaritas, Sweet Corn Succotash Cup with Basil Pesto, Hula Pork Slider with Caramelized Pineapple, Toasted Vidalia Onion Dip with Crostini, Mini Tilapia Taco with Stone Fruit Guacamole, Chicken Skewer with Strawberry Rhubarb Barbeque Sauce, Mini Mason Jar Blackberry Cheesecakes, and Dark Chocolate Brownie Bites with Pretzel Whipped Cream


Click HERE for more information and to make a reservation

Mon - Jun 22 -- Thu - Jun 25
11:00 AM - 12:30 PM
  Mid Kids Camp (Ages 9-11): One Dish - Three Countries Chef Katie Wojciechowski $160/4 days or $45/day

Every country has its own version of culinary delights that might be called one thing here in the United States and something completely different elsewhere across the world. For breakfast, we flip pancakes in a hot skillet and slather them in butter and syrup. If France, pancakes are called crepes and are thin, light, folded and filled or drizzled with sweet or savory. This week explore the delicious world-wide differences of foods across the globe. On the menu:

 

Monday - The Pancake:

Japanese Soufflé Pancakes with Whipped Cream and Fresh Berries

French Crepe filled with Chicken Mornay Sauce

Dutch Pancake Finished with a Dusting of powdered sugar and chocolate sauce

 

Tuesday - Handheld Favorites:

Argentinian Beef Empanadas

Chinese Chicken and Vegetable Pot Stickers

Polish Potato and Cheddar Pierogis

 

Wednesday - The Bun:

Persian Fresh Naan Bread with House made hummus

All American Classic Sliders

Greek Pitas with Chicken Gyro Filling

 

Thursday - Fried Chicken:

American Southern Fried Chicken Legs

Indonesian Pan-Fried Chicken

German Wiener Schnitzel 


Click HERE for more information and to make a reservation

Wed - Jun 24
6:30 PM - 9:00 PM
  Perfect Picnic Food Chef Kiley Fields $85

Fourth of July is right around the corner. We are in full swing for all things summer: picnics, camping, days at the beach, weekends at the lake. Serious outdoor entertaining calls for serious outdoor food. Whether you are in the it’s-best-eaten-cold or best-piping-hot side of the road, there’s an art to fried chicken to yield a crackling skin outside and juicy, tender meat inside. And no picnic is complete without the sides, and Chef Kiley is serving up some comfort food sides that will make even the best fried chicken a little jealous. On the menu: Smoked Deviled Eggs, Watermelon Greek Salad, Mexican Corn Salad, Fried Chicken Sandwich with Pimento Cheese, and Strawberry Buckle with Vanilla Bean Whipped Cream


Click HERE for more information and to make a reservation

Thu - Jun 25
6:30 PM - 9:00 PM
  Girls Night Out: Summer Sangria Party Chef Brandy Fernow $85

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, this tapas style menu confirms that good things do come in small packages. On the menu: St. Germain, Mint and Melon White Sangria, Sparkling Cava and Red Wine Sangria with Summer Berries, Roasted Corn and Goat Cheese Soup with Brown Butter Wild Mushrooms, Cinnamon and Coriander Spiced Salmon Bites with Salsa Verde, Fried Cauliflower with Smoky Spanish Romesco, Chorizo and Beef Meatballs with Garlicky Almond Sauce, Crostini with Herbed Queso and Pepper Jam, and Sweet Cinnamon Torijjas (Spanish Sweet Bread) with Orange Honey


Click HERE for more information and to make a reservation

Fri - Jun 26
6:30 PM - 9:00 PM
  Frida Kahlo's Mexican City Street Foods Chef Robin Nathan $90

With Frida mania in full swing, Chef Robin is exploring the artist’s birthplace and final residence, Coyoacán, Mexico through the neighborhood street food. Coyoacán’s main plaza, cobblestoned and plant-filled, is divided in halves, called Jardín Centenario and Jardín Hidalgo. They form a typical colonial Mexican town square, complete with benches for people-watching and gazebos for music and vendors selling their wares. The market where Frida shopped, the cantina where she drank, and the Tostadas Coyoacán abundant with toppings and crispy corn tortillas are artfully explored in tonight’s class. On the menu: Chicken Tinga Tostadas with Salsa Roja and Avocado, Pork Tacos al Pastor with Grilled Pineapple, Tlacoyos (Corn Cakes) with Cheese & Beans, Elote, and Fresh Lemon Ice Cream with Cajeta


Click HERE for more information and to make a reservation

Sat - Jun 27
6:30 PM - 9:00 PM
  Summer Italian Wines and Antipasti Chef Kiley Fields $90

When outdoor patios and balconies beckon, it’s time to break out the great matchup Italian wines and antipasti. Before the meal nibble platters morph into summer meals when filled with cured meats, olives, marinated vegetables and a whole range of cheeses. Paired famously with light, refreshing Italian wines, you’ve got yourself the makings of a spectacular evening ahead. On the menu: Broiled Peppers with Cured Meat and Fresh Mozzarella, Marinated Blackberry and Citrus Salad, Shrimp and Cherry Tomato Fra Diavolo, Seared Tenderloin Tartine with Arugula, Ricotta, and Caper Anchovy Sauce, and Butterscotch Budino


Click HERE for more information and to make a reservation

Mon - Jun 29 -- Wed - Jul 01
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Camp: Snacks and Sweets Chef Katie Wojciechowski $110/4 days or $40/day

Snacks and sweets are oh so delicious and can actually be good for you! Skip the processed candy, packaged bakery, and chips in the bag for irresistible made-from-scratch sweet treats and crispy, crunch snack time favorites. On the menu:

 

Monday:

Parmesan Garlic House Made Potato Chips

Dry Rubbed Oven Baked Chicken Wings with Ranch Dipping Sauce

Root beer Float Cookies

 

Tuesday:

House Made Cheez-its

Taco Style loaded Potato Skins

Chocolate Cupcakes with Cookies and Cream Frosting 

 

Wednesday:

Pretzel Bites with Honey Mustard Dipping Sauce

Chicken Satay with Roasted Red Pepper Hummus

Classic Brownies

 

Click HERE for more information and to make a reservation

Thu - Jul 09
6:30 PM - 9:00 PM
  Summer in the Rockies Chef Brandy Fernow $85

Summertime in the Rockies yields mountain flowers, warmer temperatures and patios used for more than measuring snowfall. Downhill ski runs give way to long hiking trails and the hearty cooking associated with cattle ranches, rodeos and the American cowboys lightens with the season. Paired with an icy craft brew, the cuisine of the Rockies is simple, direct, and distinctly regional. On the menu: Fava and Pea Mascarpone on Toasted Pane with Prosciutto and Balsamic, Herb-Marinated Bison and Beef Steaks with Bacon Butter over Grilled Corn Cakes, Vidalia Onion, Mushroom and Gruyere Gratin, and Sugar-Crusted Dark Chocolate Cake with Colorado Craft Beer Caramel


Click HERE for more information and to make a reservation

Sat - Jul 11
6:30 PM - 9:00 PM
  Loire Valley Summer Chef Kiley Fields $90

The longest river in France, the Loire boasts a thousand different facets which are forever changing with the days and the seasons. The Loire valley in summer becomes gentle and green, revealing the beauty of its landscape and the three wide, gently flowing rivers that pass through this magical region. Freshwater fish, locally grown fruits and vegetables, savory rillettes and creamy goat’s cheese are highlights of the glorious gastronomy of the Loire valley. On the menu: Goat Cheese Soufflé, Asparagus Salad with Bacon, Egg and Rye Bread Croutons, Sole Meunière with Fennel and Lentils du Puy, and Toasted Almond Cake

 

Click HERE for more information and to make a reservation

Mon - Jul 13 -- Thu - Jul 16
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Camp: Asian Adventures Chef Kiley Fields $50 per day/ $180 all 4 days

A pair of chopsticks, a wok, and your appetite is all you’ll need for this four-day trip. Chef Kiley is traveling East to Korea, India, and Japan for a taste of the orient and beyond. Experience new flavors to tickle your taste buds and expand your culinary palate. On the menu:

 

Monday: Lettuce Leaf Salad with Carrot-Doenjang Dressing, Beef Bulgogi Bowls with Fried Egg, and Korean Sweet Fried Pancakes

Tuesday: Papri Chat, Butter Chicken with Cucumber Raita and Fresh Vegetable Salad, and Mango Lassi

Wednesday: Green Bean Tempura with Ponzu Sauce, Pork Ramen with Scallions, and Toasted Coconut Cake

Thursday: Shrimp Siu Mai, Pork and Cabbage Dumplings, and Chinese Almond Cookies


Click HERE for more information and to make a reservation

Wed - Jul 15
6:00 PM - 8:30 PM
  Family Cooking Night: Dude Ranch Cooking 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 cook 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 8 and older. Price is per person; wine and beer will be served with the class for adults. On the menu: Cheesy Cast Iron Corn Dip with Homemade Tortilla Chips, Chuckwagon Steak Burger with Smoky Cheddar and Sugared Bacon, Muffin Tin Potato Gratin Stacks, and Bonfire “Brownies” with Homemade Marshmallow


Click HERE for more information and to make a reservation

Thu - Jul 16
6:30 PM - 9:00 PM
  Garden Harvest Al Fresco Chef Kelly Sears $85

Whether it’s a weekday dinner or a weekend get together with the neighbors, it’s all about cooking and eating alfresco.  Create a meal with simple and flavorful ingredients that come together quickly on a work night but are fabulous enough for company. Roll up your sleeves, sip, prep, and dine on the best the summer has to offer. On the menu: Flatbread with Savory Marinated Peaches, Goat Cheese, Bacon, and Basil, Grilled Farm Stand Summer Succotash, Espresso Rubbed Pork Tenderloin with Roasted Pepper Pesto, Cast Iron Skillet Fingerlings with Lemon Aioli, and Warm Vanilla Cake with Bourbon Macerated Stone Fruit


Click HERE for more information and to make a reservation

Fri - Jul 17
6:30 PM - 9:00 PM
  Travel & Eat: Thailand! Chef Brandy Fernow $90

The cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Sweet, sour, bitter, and salty, ingredients like coconut, lime, ginger, lemongrass, chiles and fish sauce figure prominently in the Thai repertoire and are the pillars of Thai cooking. This class focuses on the country’s most popular dishes that make this Asian cuisine so vibrant and brilliantly balanced. On the menu: Tamarind Basil Cocktail, Steak Satay with Spicy Peanut Sauce, Papaya Salad with Cashews and Chile Lime Dressing, Lemongrass Grilled Shrimp with Thai Fried Rice and Pineapple Nuoc Cham, and Coconut Custard with Mango Sauce and Palm Sugar Caramel


Click HERE for more information and to make a reservation

Mon - Jul 20 -- Thu - Jul 23
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11) Camp: Summer Fun Chef Kelly Sears $45 per day/ $160 for all 4 days

There are a hundred ways we love summer. Picnics, pools, camping, carnivals and fests, whatever your favorite outdoor adventure, make sure your lunch can keep you fueled for the day. Pairing the perfect summertime food with the perfect summertime activity makes every day a great day. On the menu:

 

Monday: Picnic – Avocado Ranch Chicken Wraps, Mason Jar Pasta Salad, House-made Chips, and Cannoli Dip with Chocolate Dipped Shells

Tuesday: Pool – Mason Jar Caprese Salad, Meatball Sandwich Skewers, Marinara Dipping Sauce, and Strawberry Shortcake Skewers

Wednesday: Camping- Juicy Lucy Sliders, Corn Salad in a Jar, Bacon & Ranch Grilled Potatoes in Foil, and S’mores Shakes

Thursday: Carnival – Salad on a Stick, Deep Fried Tortellini on a Stick with Sausage and Dipping Sauce, Banana Split Kabobs


Click HERE for more information and to make a reservation

Tue - Jul 21
7:00 PM - 8:30 PM
  Dinner at 7: Greens of Summer (V) Chef Paul Lindemuth $45

Bright and crisp, just picked vegetables, fresh herbs, and bright pesto, these are the plates of summer. Nature’s seasonal stars are filling your local markets which makes pulling together a fresh summer meal a breeze. Wine and beer available for sale by the glass. On the menu: Farro And Kale Salad with Goat Cheese, Roasted Green Beans with Lemon and Capers, Roasted Cauliflower Steaks with House-made Cashew Butter, and Lime/Mascarpone Panna Cotta with Raspberries

 

Click HERE for more information and to make a reservation

Thu - Jul 23
6:30 PM - 9:00 PM
  Fresh from the Midwest Chef Robin Nathan $85

The rich farmlands of the Midwest are alive in late July, spotlighting all the edible treasures the heartland has to offer. Tender greens, summer-sweet berries, and locally grown wheat are all the yield of the flatlands. Teeming with life, America’s farmers and ranchers, foragers and chefs contribute to the Midwest’s great culinary heritage.  On the menu:  Lemon-Basil Vodka Tonics, Baby Greens with Strawberries & Goat Cheese Croutons, Sweet & Spicy Grill Finished Pork Tenderloin with 3 Grain Salad and Stone Fruit & Custard Crumbles


Click HERE for more information and to make a reservation

Sat - Jul 25
6:30 PM - 9:00 PM
  Farm to Fork: Fresh and Seasonal Chef Kelly Sears $90

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:  Watermelon & Grapefruit Agua Fresca, Cool Cucumber Salad with Peppercorn Buttermilk Ranch, Cast Iron Skillet Chicken with Herb Butter, Corn off the Cob and Yellow Bean Sauté with Bacon and Fresh Herbs, Rustic Tomato Tart, and Lemon Blueberry Buckle


Click HERE for more information and to make a reservation

Mon - Jul 27 -- Wed - Jul 29
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Camp: At the State Fair Chef Kelly Sears $40 per day/ $110 all 3 days

Agriculture, livestock, funnel cakes, corn dogs, and blue ribbon competitions add up to one thing in summer in the Midwest; the annual state fair. Fair goers from Iowa to Missouri to Minnesota are treated to new concoctions, old favorites, and celebrate virtually everything that can be eaten on a stick. On the menu:

 

Monday:  Mini Corn Dogs, Oven Fried Pickles with Dipping Sauce, and Cinnamon Elephant Ears

Tuesday: Buffalo Chicken Wings in a Cone with Ranch, Kettle Corn, and Hand Pies

Wednesday: Fry Bread Tacos, Mexican Corn on the Cob, and Churros


Click HERE for more information and to make a reservation

Tue - Jul 28
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 - Jul 29
6:30 PM - 9:00 PM
  Coastal Summer Chef Robin Nathan $85

From the mountains of California and the Pacific Northwest, to the steamy Gulf of Mexico and the urban bustle of New England, what better time than summer to savor the flavors from the U.S. Coastal regions. Simple and vibrant, coastal cuisine encompasses an endless array of great seafood and shellfish unequaled in flavor and freshness. On the menu: Baby Arugula Salad with Warm Grilled Peaches and Feta, Tabasco Tossed Sautéed Shrimp, Grill Steamed Mussels with Saffron Vinaigrette and Classic Herb Biscuits,  and Mango & Cream Panna Cotta

 

Click HERE for more information and to make a reservation

Thu - Jul 30
6:30 PM - 9:00 PM
  Five Dishes to Bring to an Outdoor Party Chef Kelly Sears $85

When we're heading to picnics, cooking out in the backyard, and gearing up for days at the beach, we want our food to be as ready for the summer sun as we are. But not all food can withstand crowds and sitting outside in the hot, hot heat. That's why these dishes exist. Let everyone else bring a six pack; pack these and be the hit of the party. On the menu:  Garden Gazpacho with Grilled Croutons, Heirloom Tomato, Burrata, and Basil Verrines, Smoked Salmon and Summer Bean Salad, Summer Grain Salad with Roasted Vegetables, and Garden-Fresh Herbs, and Apple Pie Bars


Click HERE for more information and to make a reservation

Fri - Jul 31
6:30 PM - 9:00 PM
  Summer Bites and Craft Cocktials Chef Paul Lindemuth $85

The cocktails are chilled, the bites unforgettable, the perfect melody of sips and nibbles. This decadent celebration of summer is both a palate-expanding tasting class and a festive social event. Chef Paul has created the perfect cocktail partners for a bevy of bites designed to curb hunger and delight the palate.  The table is set for an exciting, flavor-and-friend filled evening with a gastronomic fest of fun food and drink! On the menu: On the menu: Honey Rose Margaritas, Cherry Blossom Cocktail, Smoked Pineapple Cocktail, Garlic Roasted Shrimp Cocktails with House-Made Green Goddess Dressing, Arugula and Fava Bean Crostini, Deviled Green Eggs with Roasted Red Peppers and Capers, Greek Meatballs, Tortellini/Antipasto Skewers, and Lemon Blondies 


Click HERE for more information and to make a reservation

Sat - Aug 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 - Aug 01
6:30 PM - 9:00 PM
  Sonoma Summer Wine Pairing Chef Robin Nathan $95

The farms, orchards, and of course vineyards of California’s wine country combine to turn the region into one of the most bountiful in the country. Learn the secrets to the best dishes from the kitchen of Napa, Sonoma, and the Russian River Valley.  Whether it’s soft and juicy, delightfully savory or has a hint of sweetness, come and enjoy wine country flavors and the wines that make perfect partners for warm summer fare. On the menu: Crostini with Burrata and Pea Smash, Baby Greens with Blackberries & Artisan Croutons & Dijon-Honey Vinaigrette, Grill Kissed Herbed Lamb Leg Over Herbed Farro with Cilantro-Mint Vinaigrette, and Sweet Goat Cheese Mousse with Summer Fruits


Click HERE for more information and to make a reservation

Mon - Aug 03 -- Tue - Aug 04
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Two Day Camp: Tamales! Chef Paul Lindemuth $90 for both days

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 a dozen! Join together in a fragrant kitchen to scoop, smear, tie and wrap. Savory and sweet tamales along with accompanying sauces and salsas will fill the two-day lineup. On the menu: Tamales & Salsas

 

Monday: Cheese and Black Bean Tamales, Avocado Salsa, and Charred Corn Tamales

Tuesday: Chicken Tamales, Warm Tomatillo/Cilantro Salsa, and Cinnamon/Apple/Pecan Tamales


Click HERE for more information and to make a reservation

Wed - Aug 05 -- Thu - Aug 06
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11) Two Day Camp: Taco Truck Chef Robin Nathan $85 for both days

Some like it hot, some more mild, but most everyone has a special place in their hearts for tacos and tortillas. Over the next two days, 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:

 

Wednesday: Classic Piccadillo Tacos (Ground Beef) with Pico de Gallo and Esquites Corn Salad, Plus we'll make custard for Mexican Chocolate Ice Cream (to be made on Day 2)

Thursday:  Pork Tacos al Pastor with Pineapple Salsa, Fresh Guacamole and Chips, and Mexican Chocolate Ice Cream


Click HERE for more information and to make a reservation

Thu - Aug 06
6:30 PM - 9:00 PM
  Summer's Greatest Hits Chef Kelly Sears $80

Worth the wait…months seem to unfold in dog years between the last perfect berries of the previous season to the little gems now returning to the farmers markets.  We can finally fill our basket and not wait a second longer to gobble them up. The season’s stars – cucumbers, stone fruit, peppers and more brighten everything on the plate. Tonight, we’re serving up summer’s greatest hits with this fresh, fabulous collection of Mother Nature’s finest peak season offerings. On the menu: Salted Cucumber with Lemon and Mint Relish, Heirloom Tomato & Nectarine Salad with Sherry Vinegar and Rosemary, Crispy Chicken with Roasted Pepper Relish, Cast Iron Biscuits with Herb Butter, and Raspberry Brown Butter Cake with Elderflower Whipped Cream


Click HERE for more information and to make a reservation

Fri - Aug 07
6:30 PM - 9:00 PM
  Porch Party Chef Kelly Sears $85

This is a no-fuss get together designed to be easy, breezy, and tasty. Think handheld for summer party fare; one hand for nibbles and bites, one for frosty cocktails. String some lights, strike up the tiki torches, and choose your favorite playlist; it’s porch party time. On the menu: Summer Toasts with Avocado, Burrata and Chimichurri, Crusted Green Tomatoes with Herb Mayonnaise and Micro Greens, Tomato and Ricotta Pesto Burgers with Arugula and Grilled Onions, Green Bean, Roasted Pepper and Potato Salad, and Summer Berry Soda Floats


Click HERE for more information and to make a reservation

Mon - Aug 10 -- Tue - Aug 11
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Two Day Camp: Retro Dinners Chef Katie Wojciechowski $75 for both days

It’s fun to try new recipes, but sometimes you can’t beat a time-tested classic. Chef Katie is flipping the calendar backwards and serving up dinners from the 50’s and 70’s. These dishes are a blast from the past with an updated twist making them worthy of a comeback. On the menu: 1950’s TV dinners and 1970’s Family Favorites

 

Monday: 50’s TV Dinner Classics; Crispy Fried Chicken, Sautéed Peas and Carrots, Creamy Mashed Potatoes and Apple Cobbler

Tuesday: 1970’s Family Favorites: Deviled Eggs with Crumbled Bacon, Chicken a la King in Puff Pastry vol au vents, and Individual Pineapple Upside Down Cakes


Click HERE for more information and to make a reservation

Wed - Aug 12
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 8 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 - Aug 13
6:30 PM - 9:00 PM
  Headed to the Lake, Michigan Favorites Chef Kiley Fields $85

Nothing says summer like the sound of crushed ice being poured into a cooler, packed chock full of liquid refreshments and then carried onto the gently rocking deck of a boat. Laze away the day drifting along with the warm breeze, good friends and endless stories. Add a nosh or two and you’ve got the makings of a fabulous weekend just this side of paradise. On the menu:  Bourbon Ginger Lemonade, Smoke Fish Spread with Pickled Fennel, Pork Tenderloin with Cherry Chile Salsa, Wild Mushroom, Kale and Goat Cheese Salad, and Pound Cake S’mores Sandwich


Click HERE for more information and to make a reservation

Sat - Aug 15
6:30 PM - 9:00 PM
  Italian Summer Table Chef Robin Nathan $90

On the menu tonight: the regions of Tuscany, Emilia-Romagna, Sardinia; a feast of Italy. This class may take place in Glen Ellyn, but with a little imagination and a lot of flavor, we could be dining al fresco in the rolling hills outside Rome or Florence, or on the rocky Sardinian coast! On the menu:  Limoncello-Prosecco Cocktails; Grilled Flatbreads with Arugula, Cherries & Gorgonzola, Grilled Pork Tenderloin with Basil-Mint Vinaigrette and Summer Succotash, Mascarpone Panna Cotta with Sweet Balsamic Strawberries


Click HERE for more information and to make a reservation

Thu - Aug 20
6:30 PM - 9:00 PM
  Summer Greens and Grains (V) Chef Brandy Fernow $85

The dynamic duo of greens and grains are loaded with antioxidants, vitamins, and minerals. These summer stars are bold on flavor and deeply delicious. Steam grains for a salad or flash fry for crispy texture and toasted taste. Summer vegetables, fresh herbs and tender greens sparkle with a splash of citrus. Combine greens and grains for a jazzy veggie burger or reinvent breakfast with a twist on the traditional omelet. Summer is in full swing with these soon to be mealtime favorites. On the menu:  Heirloom Tomato, Mozzarella and Zucchini Stacked Salad with Fresh Basil Vinaigrette, Chickpea and Feta Falafel Burger with Bell Pepper Slaw, Farro Risotto with Grilled Asparagus and Wild Arugula Pesto, and Chèvre Cheesecake with Sugared Hazelnut Crust and Glazed Berries


Click HERE for more information and to make a reservation

Fri - Aug 21
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 explore the paella, the origin, the classic ingredients, and the accoutrements that best pair with this Spanish dish. Of course, no party would be complete without classic red fruity sangria. On the menu: Cava Sangria, Marche Spanish Cheese and Charcuterie Platter, Mushrooms in Garlic Sauce over Baby Greens, Paella Mixta with Shrimp, Mussels and Spanish Chorizo, and Cabrales Blue Cheese Ice Cream with Honey & Walnuts


Click HERE for more information and to make a reservation

Wed - Aug 26
6:30 PM - 9:00 PM
  Korean Inspired BBQ Chef Kiley Fields $85

The flavors of Korean Cuisine are strong, super savory, salty, sweet, and spicy all rolled into one.  Nothing short of intense, join Chef Kiley as soul meets Seoul and bbq goes beyond slaw and sauce to kimchi, beef infused with the flavors of sesame, gochujang, soy, miso, garlic, and ginger.  On the menu: Korean Roasted Peanuts, Grilled Teriyaki Shishito Peppers, Korean BBQ Skirt Steak with Steamed White Rice, Nuoc Cham Coleslaw, and Grilled Pineapple and Coconut Popsicles


Click HERE for more information and to make a reservation

Thu - Aug 27
6:30 PM - 9:00 PM
  Big! Bold! Flavor! Chef Kelly Sears $85

Bold is nourishing. Bold is inspired. Bold is food that means business. Big on flavor, minimal on preparation, summer’s selections can sing with simplicity; a sprinkle of salt on ripe juicy melon, a dusting of chile flakes and salt on a grilled pineapple spear or a just picked ear of corn. Vibrant, fiery, fragrant, build all these summer-inspired dishes balancing big, bold flavors. On the menu: Summer Vegetable “Ceviche,” Crispy Potato Wrapped Salmon with Pickled Fennel Slaw, Warm Orzo Salad with Grilled Corn and Tomato Conserva with Fresh Basil, and Raspberry Brown Butter Cake with Lemon-Berry Sauce


Click HERE for more information and to make a reservation

Fri - Aug 28
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

Sat - Aug 29
6:30 PM - 9:00 PM
  Smokin' and Grillin' Chef Kiley Fields $90

Where there’s smoke, there’s fire and Chef Kiley is leading us to both. Smoke is an elemental tool used to give foods that kiss of the campfire and the scent of backyard summertime fare. The principals of great grilling elicits crisp char and juicy medium rare, elevated with the Kamado Joe ceramic grill.  Grilling is typically done over higher heat for a short period of time, smoking, low heat over a long period of time. But both scream summer and yield delicious outcomes! On the menu: Smoked Pimento Cheese Spread with Crudité, Smoked Pork Chops with Carolina Mustard Sauce, Cheese and Chive Twice Baked Potatoes, Grilled and Charred Brussel Sprouts, and Pear and Strawberry Cobbler with Vanilla Bean Whipped Cream  


Click HERE for more information and to make a reservation

Thu - Sep 03
6:30 PM - 9:00 PM
  Friends for the Weekend Chef Kiley Fields $85

The cocktails are chilled, the ingredients gathered, the perfect melody for a night of cooking with friends. The outdoor party is a celebration of holding on to summer for just a little bit longer. Chef Kiley has created the perfect menu for gathering a group together to toast one another in anticipation of fall just around the corner. The table is set for an exciting, flavor-and-friend filled evening with a gastronomic fest of fun food and drink! On the menu: Spiced Apple Sangria, Fried Buffalo Cauliflower, Green Bean, Shallot and Caper Salad with Fresh Chèvre, Sous Vide Pork Cubano Sandwich, Lemon Poppyseed Angel Food Cake with Berries and Whipped Cream


Click HERE for more information and to make a reservation

Sat - Sep 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


Click HERE for more information and to make a reservation

Thu - Sep 10
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

Sat - Sep 12
10:00 AM - 12:30 PM
  Bakeshop Favorites Chef Rachel Cuzzone $65

If you select your dessert before your main course when eating out, if no day is complete without something drizzled in caramel, or you plan your vacations around what states have the best bakeries, then this class is for you! From upscale patisseries to ground-breaking bakeries, no matter where you live, you should be able to score a sweet treat for your sweet tooth. From Joanne Chang’s Flour Bakery in Boston, to Christina Tosi’s Milk Bar, and Waco’s own Magnolia Table, join Chef Rachel to recreate some of her bakeshop favorites. On the menu: Milk Bar’s Cornflake-Chocolate-Chip-Marshmallow Cookies, Flour’s Famous Sticky Sticky Buns, Magnolia Table’s Banana Pudding, and Flour’s Carrot Cupcakes with Cream Cheese Frosting 


Click HERE for more information and to make a reservation

Sat - Sep 12
6:30 PM - 9:00 PM
  Date Night: Cuban Surf & Turf Chef Brandy Fernow $90

The flavorful cuisine of Cuba reflects the country’s Spanish, African, and Caribbean influences. These influences collide in an array of seafood and meat preparations, and unforgettable side dishes that will make you wonder why you didn't explore this cuisine sooner. On the menu: Dark Rum Mojito Cocktail, Cuban Ham and Manchego Cheese Croquettes, Crab Sofrito over Creamy Chive Cornmeal, Lime Marinated Steak with Sweet Plantains and Poblano Sauce, and Chile Chocolate Cake with Guava and Sweet Cream


Click HERE for more information and to make a reservation

Wed - Sep 16
6:00 PM - 8:30 PM
  Family Cooking Night: Buddha Bowls 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 cook 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 8 and older. Price is per person; wine and beer will be served with the class for adults. On the menu:  Barbeque Chicken and Sweet Potato Bowl with Yogurt Ranch Sauce, Turkey Taco Bowl with Creamy Avocado Sauce, Soba Noodle Bowl with Spiralized Carrots and Peanut Sauce, Ice Cream Bowl with Honey Balsamic Strawberries


Click HERE for more information and to make a reservation

Fri - Sep 18
6:30 PM - 9:00 PM
  Tacos y Cervezas Chef Robin Nathan $85

The Taco Truck is stopping at Marcel's again -- and this time, there's beer on board! What better way is there to spend a Friday night as we prepare four favorite tacos, pair them with great beers, and finish with one of Chef Robin's ice creams. On the menu: Piccadillo (Ground Beef) Tacos with Roasted Jalapeno Sauce, Pork Tacos al Pastor with Serrano-Pineapple Salsa, Shrimp Tostadas a la Mexicana with Avocado Crema, Esquite Salad and Negro Modelo Ice Cream Floats


Click HERE for more information and to make a reservation

Sat - Sep 19
12:00 PM - 3:00 PM
  French Baking Chef Rachel Cuzzone $65

Join Chef Rachel for an afternoon of cakes, pastries, and tarts fresh from the oven. Create luxurious pastries of exceptional quality within a masterful blend of classic European traditions with modern flavor profiles and contemporary palettes.  Try your hand at classic French techniques like luscious tarts and classic madeleines. On the menu: Madeleines, Vanilla Fruit Tartlets, Chocolate Mousse Cups, and Ginger Creme Brûlée 


Click HERE for more information and to make a reservation

Sat - Sep 19
6:30 PM - 9:00 PM
  Late Summer Harvest Chef Kelly Sears $85

With root vegetables, gourds, apples, and shorter days right around the corner, it’s easy to want to cling to the butter-slathered ear of corn, the last bowl of berries, and tomatoes so ripe you can eat them like a peach. Summer is fading fast but Chef Kelly is offering a lingering taste of summer’s best; one last hurrah to enjoy summer to the very end. On the menu: Crudité with Avocado Hummus, Arugula and Grilled Corn Planks, Burst Tomatoes and Green Goddess Dressing, Seared Pork Tenderloin with Seasonal Chutney, Zucchini and Corn Cakes with Tarragon Crème Fraiche and Honey, and Lemon Buttermilk Pudding with Crushed Ginger Snaps and End of the Summer Berries


Click HERE for more information and to make a reservation

Tue - Sep 22
7:00 PM - 8:30 PM
  Dinner at 7: Asian Favorites Chef Robin Nathan $45

Asian cuisine is packed with flavor, simple to prepare, and fabulous to eat. Why succumb to delivery and the takeout box when you can create an authentic meal that’s fulfilling, fresh, and oh so satisfying. Sit back and enjoy the class as Chef Robin whips up a meal for the senses. Wine and beer available for purchase by the glass. On the menu: Fresh Pork & Scallion Gyoza with Sesame-Chile Dipping Sauce, Ultimate Shrimp Fried Rice and Thai Iced Coffee Ice Cream Floats


Click HERE for more information and to make a reservation

Sat - Sep 26
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Hometown Baking Classics Chef Rachel Cuzzone $40

Chicago is filled with local bake shops whipping up delicious sweet treats on a daily basis.  Now it’s your turn to be pastry chef for a day!  Join Chef Rachel and spend the afternoon, mixing, baking, whipping and frosting.  Yum! On the menu: Mini Chocolate Cakes with Whipped Chocolate Frosting, Flaky, Biscuits with Honey Butter, Banana Pudding Cups, Peach Patch Drinks


Click HERE for more information and to make a reservation

Sat - Sep 26
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): American Baking Chef Rachel Cuzzone $45

Cookies and bars, fruit desserts, mini cakes, breakfast pastries, the list of American baked goods is as long as your imagination. Spend your after-school time baking from scratch and transforming batter into works of edible art! On the menu: Monster Cookies, Blueberry Shortcakes, Peanut Butter Scotch-A-Roos, and Strawberry Banana Smoothies 


Click HERE for more information and to make a reservation

Sat - Sep 26
6:30 PM - 9:00 PM
  Latin Inspired Chef Kiley Fields $90

It’s Marcel’s 9th anniversary today and Chef Kiley’s got the sultry, spicy sensations of the Latin kitchen permeating our kitchen. Spend an evening exploring the hybrid cuisine of Ecuador, Spain, and Cuba. From maize based dishes, to condiments and salsas like Chimichurri, aji, and pebre, and the sautéed aromatics of sofrito, discover the distinct exciting flavors of Latin America. On the menu: Dark and Stormy Mojito, Masa Tartlet with Beef Picadillo and Aji, Garbanzo Bean and Sweet Corn Salad with Lemon Dressing, Seafood Paella with Toasted Bread and Piquillo Pepper Aioli, and Chocolate Crema Catalana with Macerated Berries


Click HERE for more information and to make a reservation

Mon - Sep 28
4:00 PM - 6:00 PM
  Big Kids (Ages 12-16): Cookie Baking Workshop Chef Rachel Cuzzone $45

The baking is just as fun as the eating with this sweet list of favorites perfect for filling the family cookie jar. Do you dunk in milk or stack a couple together? Break them in half and share, or twist the stuffed ones apart and eat the inside first? Whether you are a traditional chocolate chip lover or like to mix things up with a twist on classic favorites, Chef Rachel is baking up something for everyone. On the menu: Classic Chocolate Chip, Midwest Made’s After School Special, Bakery Style Butter Cookies, and Milk Bar’s Confetti Cookies 


Click HERE for more information and to make a reservation

Wed - Sep 30
6:30 PM - 9:00 PM
  Vietnamese Cuisine Chef Paul Lindemuth $85

Blending elements of several traditions, Vietnamese cooking places emphasis on lightly prepared dishes with strong aromatic components. Full of sweet, sharp and spicy vibrancy, this chic and simple Vietnamese inspired menu will impress guests with a fresh twist on traditional flavors. On the menu: Vietnamese Caramelized Pork Meatballs, Shrimp Cocktail Banh Mi with Pickled Cucumber, Warm Coconut Rice Salad, and Banana, Coconut and Tapioca Pudding 

 

Click HERE for more information and to make a reservation

 

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