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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Tue - Sep 03
11:00 AM - 2:00 PM
  Jennifer's Mojo Shrimp Caesar Salad
Thu - Sep 05
6:30 PM - 9:00 PM
  Holding on to Summer: Uncorked Chef Paul Lindemuth $80

Summer time meals center around campfires, backyards, and al fresco dining all paired with the perfect beverage. Even though the Labor Day weekend has signaled the end of white pants, flip flops, and dinner under the stars, we can still hold on for a little longer to the ease of summer meals.  Tonight, explore a variety of late summer dishes and the beverages that pair best with them. Chef Paul leads you through an exciting, flavor- and friend-filled evening. Come on your own or with a group, unplug while we uncork.


On the menu:
Grilled Peach Salad with Goat Cheese, Caprese Mac and Cheese, Parmesan Chicken with Warm Basil Vinaigrette, and Cinnamon Sugar Peach Cake with Mascarpone Whipped Cream.


Click HERE for more information and to make a reservation

Fri - Sep 06
6:30 PM - 9:00 PM
  Austin Style Steakhouse Chef Brandy Fernow $85

It’s no secret that Texas is serious about steaks and Austin is no exception. From filets to flank and strips to sirloin, Austin is a city obsessed with meat! Iconic steaks from ALC Steaks, Jeffrey’s and Ranch 616 all serve up cuts where locals and travelers alike frequent to get their carnivore on. Get to the meat of the matter with Chef Brandy’s favorite Austin steak joints.


On the menu
:
Little Gem Salad with Candied Red Onion, Texas Pecans, Cheesy Grit Cakes and Pancetta Vinaigrette, Grilled Market Steak with Jalapeño Blue Cheese Sauce, Poblano and Manchego Mashed Potatoes, and Callebaut Dark Chocolate Fudge Cake with Cocoa Crème Anglaise


Click HERE for more information and to make a reservation

Sat - Sep 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

Tue - Sep 10
11:00 AM - 2:00 PM
  Trish's Tomato Tart featuring Le Creuset
Wed - Sep 11
6:30 PM - 9:00 PM
  The First Hint of Fall (V) Chef Lynn Dugan $80

Back to school signals the end of summer and a turning point in the year. Fall is right around the corner and the shift to shorter days, colder nights, and a ramped-up schedule! The change of seasons is as good a reason as any to gather your closest circle to savor a casual meal highlighting the upcoming flavors of fall while holding on to the end of summer. The perfect in-between-the-seasons meal to shake off the soon-to-be-over summer blues!


On the menu
: Watermelon Arugula Salad with Lime Vinaigrette, Native American Corn Pudding, 3-Bean Vegetarian Chili, Apple Pie Bars with Vanilla Ice Cream


Click HERE for more information and to make a reservation

Thu - Sep 12
6:30 PM - 9:00 PM
  Eating the Mediterranean Chef Robin Nathan $85

With access to a variety of fresh vegetables, fruits, grains, as well as fish 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.” If you enjoy colorful foods, simple preparations and bold flavors, you will love this menu. Join Chef Robin as she brings the focus of the Mediterranean kitchen to your kitchen.


On the menu: Moroccan Mezze (Carrot Salad and Pickled Beets with Marinated Feta), Grilled Bronzino Packets with Herb Marinade (Chermoula), Couscous with Saffron and Summer Fruits, and Blackberry-Basil Sorbet and Prosecco Floats


Click HERE for more information and to make a reservation

Sat - Sep 14
6:30 PM - 9:00 PM
  Farm to Table: Late 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 with Tarragon Crème Fraiche, Seared Pork Tenderloin with Cherry Mostarda, Sweet Potato & Fingerling Wedges with Sriracha and Lime Aioli, and Custard Tart with End of the Summer Berries


Click HERE for more information and to make a reservation

Tue - Sep 17
11:00 AM - 2:00 PM
  Julie's Roasted Salmon Tacos
Tue - Sep 17
6:30 PM - 8:00 PM
  Fuel the Game: Cooking for Sports Nutrition Chef Kelly Sears & Stefanie Rock $45

What to feed them and when? Your young athlete may have elevated their game to compete in high level competition, but does their nutritional level meet their needs? Adolescents require unique attention to maintain hydration, ensure proper fueling pre/post workout, and to meet nutritional needs during games and tournaments for optimal performance. Guest sports nutritionist, Stefanie Rock is sharing her knowledge, offering ideas on how your young athlete can “Rock” their sports performance and Chef Kelly will be cooking up the nutritional “fuel” for their game. 


On the menu: Power Packed Granola Bars, Fruit to Nuts Smoothie Bowls, On the Go Hummus Veggie Chicken Wraps, Portable Snack Mix and Chocolate Milk Recovery Shake


Click HERE for more information and to make a reservation

Wed - Sep 18
6:00 PM - 8:30 PM
  Family Cooking Night: Use Your Noodle Chef Brandy Fernow $50/person

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


On the menu:
Baked Mac & Cheese with Crispy Quinoa Crumbs, Rice Noodle Chicken Pad Thai with Lime and Peanut, Garlic and Parmesan Zucchini Noodles with Ricotta Romano Meatballs, and Chocolate Hazelnut Ravioli with Sweet Berry Coulis


Click HERE for more information and to make a reservation

Thu - Sep 19
9:30 AM - 10:30 AM
  Third Thursday: One+Done: Buttermilk Biscuits Chef Rachel Cuzzone $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are focusing on the glorious biscuit. Biscuits can seem intimidating and carry a mystique that can discourage home bakers. Not for long! Biscuits, unlike yeast-raised breads and rolls, come together quickly and bake quickly, making them the perfect fit for baking up right before a meal and serving warm right from the oven. You’ll make your own batch, take a couple home for sharing and happily be transported to biscuit nirvana! Pick your session and we’ll have you in and out with your treats in an hour! On the menu: Buttermilk Biscuits with housemade Blueberry Jam and Cardamom Butter


Click HERE for more information and to make a reservation

Thu - Sep 19
11:00 AM - 12:00 PM
  Third Thursday: One+Done: Buttermilk Biscuits Chef Rachel Cuzzone $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are focusing on the glorious biscuit. Biscuits can seem intimidating and carry a mystique that can discourage home bakers. Not for long! Biscuits, unlike yeast-raised breads and rolls, come together quickly and bake quickly, making them the perfect fit for baking up right before a meal and serving warm right from the oven. You’ll make your own batch, take a couple home for sharing and happily be transported to biscuit nirvana! Pick your session and we’ll have you in and out with your treats in an hour!


On the menu
: Buttermilk Biscuits with housemade Blueberry Jam and Cardamom Butter


Click HERE for more information and to make a reservation

Thu - Sep 19
12:30 PM - 1:30 PM
  Third Thursday: One+Done: Buttermilk Biscuits Chef Rachel Cuzzone $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are focusing on the glorious biscuit. Biscuits can seem intimidating and carry a mystique that can discourage home bakers. Not for long! Biscuits, unlike yeast-raised breads and rolls, come together quickly and bake quickly, making them the perfect fit for baking up right before a meal and serving warm right from the oven. You’ll make your own batch, take a couple home for sharing and happily be transported to biscuit nirvana! Pick your session and we’ll have you in and out with your treats in an hour!


On the menu
: Buttermilk Biscuits with housemade Blueberry Jam and Cardamom Butter


Click HERE for more information and to make a reservation

Thu - Sep 19
6:30 PM - 9:00 PM
  Argetinian Asado Chef Kiley Fields $85

There is no more quintessential Argentine tradition than the asado. Asado is cooking in its purest form, just fire, grill and meat. Anything less is just a barbeque. The Argentinian people have a reputation for their love of eating and asado is more than just meat on the grill, it’s a cultural tradition. Asado is a source of national pride, worshipped high on a majestic meat pedestal, combining social connections with culinary craftsmanship. Six ingredients to success: fire, grill, meat, sides, wine and friends.


On the menu:
Grilled Provoleta Cheese, Prosciutto Wrapped Hearts of Palm with Golf Sauce, Sliced Tomato, Onion and Olive Salad, Grilled Short Ribs with Chimichurri, Salt and Vinegar Roasted Potatoes, Dolce de Leche Roasted Bananas with Ice Cream


Click HERE for more information and to make a reservation

Fri - Sep 20
6:30 PM - 9:00 PM
  Mexico City Modern Chef Robin Nathan $85

How classic do the classic dishes of Mexico need to be? Forget about the "Combination Platter" at your neighborhood Mexican joint and courageously make Mexican your own way! Tonight, Chef Robin is applying a modern mind-set to traditional ingredients and dishes shaping a new cuisine that is constantly evolving. 


On the menu
: Watermelon-Tequila Mojitos, Avocado Dressed Shrimp Mexicana, Grilled Flank Steak with Chihuahua Cheese and Arbol Chile Salsa, Mexican Rice with Plantains and Two Layer Mango-Vanilla Panna Cotta


Click HERE for more information and to make a reservation

Tue - Sep 24
11:00 AM - 2:00 PM
  Jenny's Cheesy Mushroom Quesadillas with Summer Succotash
Tue - Sep 24
7:00 PM - 8:30 PM
  Dinner at 7: Paris Early Fall

Audrey Hepburn knew what she was talking about when she said, ‘Paris is always a good idea’. There isn’t really a bad time of year to visit the French capital. But it’s hard to beat Paris in autumn. Crisp cool sunny days, crunchy golden leaves underfoot, toasty brie, velvety, perfectly roasted fish with warm spices, museum visits, a walk in the park, wine festivals. What could be better? 


On the menu
: Baked Brie with Honey and Pistachios over Baby Greens with Fig Vinaigrette, Roasted Salmon over Fingerling Potatoes and Haricot Vert with Dijon Aioli and Scallion Butter and Dessert Crepes with Cointreau 


Click HERE for more information and to make a reservation

Wed - Sep 25
6:30 PM - 9:00 PM
  Eat! Key West Chef Brandy Fernow $80

The beach is beautiful, the water’s pristine, the nightlife pure Key West, but the food, ah the food, now there’s a reason to pack your bags. Key West may be a tiny island, but its cuisine is big on flavor. The waters are full of seafood found nowhere else in the world; sweet pink shrimp, perfect for tacos paired with juicy island pineapple. Bite into a plantain chip for lunch or order mojo marinated pork for dinner. For dessert, Key Lime Pie Whether topped with meringue or whipped cream, don’t miss a slice!


On the menu:
Tamarind Basil Mojito, Shrimp Fritters with Lemon Piquillo Sauce, Cochinita Pork Tacos with Pineapple Pico, White Rice with Sweet Plantains, and Hazelnut Crusted Key Lime Cheesecake with Toasted Coconut


Click HERE for more information and to make a reservation

Thu - Sep 26
6:30 PM - 9:00 PM
  Salt Block and Cedar Plank Grilling: Fish & Seafood Chef Paul Lindemuth $85

It’s only fitting that on Marcel’s 8th anniversary, Chef Paul, who taught our very first class at Marcel’s back in 2011 is in our kitchen! Learn quick, simple methods for preparing a wide variety of fish and seafood for every night of the week. Chef Paul is sharing his techniques for cooking on Himalayan salt blocks and his very own cedar planks. You’ll learn tricks, tips and flavor combinations that keep fish moist, sweet, and tender---resulting in dishes your whole family will love. You’ll easily expand your quick-cooking weeknight repertoire to include these new dishes.


On the menu:
Citrus and Horseradish Cedar Plank Scallops, Bourbon-Glazed Cedar Plank Salmon, Salt Block Honey-Black Pepper Shrimp, Fingerling Potato Salad with Chive/Mustard Dressing, and Salted Caramel Blondies


Click HERE for more information and to make a reservation

Fri - Sep 27
6:30 PM - 9:00 PM
  Fall Beer Pairing with Argus Brewery Chef Katie Wojciechowski & Joe Mengel $85

Rising from the rugged south side of Chicago to become one of the most popular craft brews in the city and beyond, Argus brew boasts a Chicago attitude that they are proud of, something they think you’ll taste in each Argus Brew—flavor, depth, the unusual and carefully brewed taste of a premium craft beer.

As a father and son team, Bob and Patrick Jensen started the brewery together in 2009. They understood that a hard-working, can-do attitude would take Argus over the line from above average to exceptional. Today, that taste speaks for itself.


On the menu:
Sauerkraut and Mushroom Pierogi, Oak Sausage with Parsnip and Potato Mash to be paired with Paschke Pilsner, Horseradish Cheddar Cheese Puffs, Smoked Gouda Mac and Cheese to be paired with Argus Lager, Breaded Pork Loin with Microgreen Salad, Spice Rubbed Lamb Chops with Beet Sauce to be paired with Bloodshot Red Ale, Orange and Rosemary Infused Crème Brulee, Ginger Cookie Ice Cream Sandwiches finished with Hazelnuts and Caramel to be paired with Pegasus IPA


Click HERE for more information and to make a reservation

Sat - Sep 28
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Fondue Party Chef Rachel Cuzzone $40

I dip, you dip, we dip! No need to wait for a special occasion, any day can be dipping day with a fondue party. You’ll never run out of things just waiting to be dipped in warm chocolate: strawberries, apples, and pound cake and Rice Krispie treats you have made in class. Chocolate heaven! On the menu: Chocolate Fondue, Rice Krispie Treats, Fruit, and Vanilla Pound Cake


Click HERE for more information and to make a reservation

Sat - Sep 28
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Fall Baking Chef Rachel Cuzzone $45

Now that fall is here and the air is crisp and cool it’s time to settle in, roll up your sleeves and do some fall baking. From acorn and leaf-shaped treats to apple and pumpkin desserts, Chef Rachel will have you baking up a storm with these delicious fall favorites.


On the menu
:  Mini Apple Crumbles, Pumpkin Cupcake with Cream Cheese Icing, Snickerdoodle Cookies, and Cranberry, Pear, and Raspberry Slushies


Click HERE for more information and to make a reservation

Mon - Sep 30
5:00 PM - 7:00 PM
  Big Kids (Ages 12-16): Pizza Night Chef Rachel Cuzzone $50

Spend the evening making and then eating all things pizza. Chef Rachel is arming you with all the ingredients for success as you learn step-by-step how to make the perfect pizza pie. You’ll work together to make pizza dough and tomato sauce; then you'll use various techniques to make everything from soup to dessert:


On the menu:
 Authentic Margherita Pizza with Homemade Crust and Tomato Sauce, Pizza Frites and Mini Monkey Breads 


Click HERE for more information and to make a reservation

Tue - Oct 01
11:00 AM - 2:00 PM
  Denise's Chickpea and Kale Curry
Wed - Oct 02
6:30 PM - 9:00 PM
  Indian Summer and Early Fall Chef Kelly Sears $80

Things to do in autumn: pick apples, take a forest walk, collect leaves, and enjoy the crisp, versatile flavors of fall! At this time of year, the market is packed with savory gems like pumpkins and squash, earthy roots, crisp apples, and refreshing cider. We’re putting all our fall favorites on the menu, these seasonal treasures that bring a comforting mellow flavor to autumn’s table. 


On the menu: Escarole and Squash Salad with Peppered Buttermilk Ranch, Chicken Thighs with Savory Caramel, Apple and Fig Compote, Roasted Vegetable Fall Galette, and Cider Floats with Salted Caramel Drizzle


Click HERE for more information and to make a reservation

Thu - Oct 03
6:30 PM - 9:00 PM
  Salt/Fat/Acid/Heat Chef Kiley Fields $80

Her book and show are all the rage. By now, you’ve seen Chef and food writer Samin Nosrat travel the world to explore four basic keys to cooking while serving up feasts and helpful tips along the way. Chef Kiley is sharing Chef Nosrat’s simple philosophy: master the use of just four elements, salt, fat, acid, and heat, and anything you cook will be delicious. Learn to make confident decisions in the kitchen and cook delicious meals with any ingredients, anywhere, any time.


On the menu: Brussels Sprout and Pancetta Frittata, Avocado Beet Arugula Salad with Green Goddess Dressing, Slow Roasted Indian-Spiced Salmon with Coconut-Cilantro Chutney, and Chocolate Midnight Cake with Cream Cheese Frosting


Click HERE for more information and to make a reservation

Sat - Oct 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

Sat - Oct 05
6:30 PM - 9:00 PM
  Wine Crush: California Wine and Dine Chef Robin Nathan $85

Pick, crush, stomp, and repeat. Harvest in California's Napa and Sonoma Valley wine regions, typically from mid-August through October, bursts with vibrant golden yellow and crimson colors, mingled with aromas of ripening fruit and crushed grapes. Celebrate the first loads of fruit to be crushed to create a new vintage with a wine country inspired meal perfect for your next dinner party.  On the menu: Crispy Flatbreads with Wild Mushrooms & Brie, Grill Seared Tri Tip au Poivre with Bleu Cheese Vinaigrette, Barley-Bulgur Pilaf with Dried Cherries, and Chile Infused Chocolate Pots with Freshly Whipped Cream

Click HERE for more information and to make a reservation

Sun - Oct 06
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 Cinnamon Buttercream and Milk Chocolate Ganache and Pistachio Macaron with Lemon Swiss Buttercream


Click HERE for more information and to make a reservation

Tue - Oct 08
11:00 AM - 2:00 PM
  Tania's Lemon Orzo Chicken Soup with Spinach
Tue - Oct 08
7:00 PM - 8:30 PM
  Dinner at 7: Stir Fry Cooking Chef Kiley Fields $45

Stir-fry is the answer to the age-old question: what do I make for dinner on a Tuesday night in less than twenty minutes?! Stir-fry is quick, easy and highly customizable. When you don’t have time to spend one minute more on dinner, but you still want the results to be satisfying and delicious, stir-fry is key for making it perfect every time. Wine and beer will be available for purchase by the glass. On the menu: Shiitake Cabbage and Chive Lo Mein, Stir Fried Beef with Basil, and Thai Fried Bananas


Click HERE for more information and to make a reservation

Thu - Oct 10
6:30 PM - 9:00 PM
  Seattle Fish Market Chef Brandy Fernow $85

A trip to Seattle isn’t complete without a stop at Pike Place Market. Fish tossing isn’t just for joking, the crew behind the counter, they are serious. The fishmongers have a common goal, source fantastic sustainable fish, connect with people and show them how to love fish as much as they do. If you love fish or just want to add more seafood and fish into your diet, Chef Brandy is sharing plenty of inspiration here. On the menu: Fennel Crusted Salmon Bites with Creamy Harissa Sauce, Pan-Seared Scallops with Chorizo and Corn, Mahi Mahi en Papillote with Macadamia Butter and Farro, and Sweet Lemon Cake with Elderflower Glaze


Click HERE for more information and to make a reservation

Fri - Oct 11
6:30 PM - 9:00 PM
  Midwest Harvest Table Chef Kelly Sears $85

Let the seasonal bounty of the greenmarket be your guide to creating your own rustic-chic harvest party.  Warm and welcoming flavors guarantee a meal with unparalleled of-the-moment flavors.  At this time of year, the market is packed with savory gems like earthy roots, pumpkins, squash, and crisp apples. This rustic menu showcases them all.  On the menu: Radicchio & Roasted Sweet Potato Salad with Spiced Pecans, Espresso Rubbed Grilled Pork Tenderloin, Butternut Squash Polenta, Roasted Root Vegetables with Smashed Walnut Vinaigrette, and Little Apple Crostatas with Hazelnut Crunch


Click HERE for more information and to make a reservation

Tue - Oct 15
11:00 AM - 2:00 PM
  Lauren's Quiche Stuffed Mushrooms
Wed - Oct 16
6:30 PM - 9:00 PM
  Splendid Squash Chef Brandy Fernow $80

Emerging from the patch in time for warming autumn recipes, discover how the golden tones and sweet flavor of pumpkin and winter squash can enrich your next meal. Cinderella, Jack-Be-Quick, Butternut, Hubbard, let the earthy flavors of these seasonal fruits and vegetables create the ultimate autumnal comfort food. On the menu: Maple-Glazed Butternut Squash with Fresh Ricotta and Hazelnuts on Grilled Bread, Roasted Acorn Squash and Arugula Salad with Crisp Pepitas, Spice Rubbed Pork Tenderloin with Apples and Delicata Squash Puree, Savory Squash and Wild Mushroom Bread Pudding, and Sweet Pumpkin and Pear Trifle


Click HERE for more information and to make a reservation

Thu - Oct 17
9:30 AM - 10:30 AM
  Third Thursday: One+Done: The Perfect Caramel Sauce Session 1 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect caramel sauce. Rich and creamy, paired with apples, gingerbread, bread pudding, ice cream, and all things fall, caramel is the perfect drizzle to any dessert. You’ll make your own batch of caramel and then take it home for sharing (or not)! Pick your session and we’ll have you in and out with your treats in an hour! On the menu: The Perfect Caramel Sauce plus tips on how to enhance with liquor, espresso, and salt


Click HERE for more information and to make a reservation

Thu - Oct 17
11:00 AM - 12:00 PM
  Third Thursday: One+Done: The Perfect Caramel Sauce Session 2 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect caramel sauce. Rich and creamy, paired with apples, gingerbread, bread pudding, ice cream, and all things fall, caramel is the perfect drizzle to any dessert. You’ll make your own batch of caramel and then take it home for sharing (or not)! Pick your session and we’ll have you in and out with your treats in an hour! On the menu: The Perfect Caramel Sauce plus tips on how to enhance with liquor, espresso, and salt


Click HERE for more information and to make a reservation

Thu - Oct 17
12:30 PM - 1:30 PM
  Third Thursday: One+Done: The Perfect Caramel Sauce Session 3 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect caramel sauce. Rich and creamy, paired with apples, gingerbread, bread pudding, ice cream, and all things fall, caramel is the perfect drizzle to any dessert. You’ll make your own batch of caramel and then take it home for sharing (or not)! Pick your session and we’ll have you in and out with your treats in an hour! On the menu: The Perfect Caramel Sauce plus tips on how to enhance with liquor, espresso, and salt


Click HERE for more information and to make a reservation

Thu - Oct 17
6:30 PM - 9:00 PM
  Burgundy Bistro and Wine Pairing Chef Robin Nathan $85

Let the hearty and casual bistro fare of Burgundy be the order of the day with a selection of simple and elegant dishes that are big on flavor yet require minimal effort. A gorgeous White Burgundy poached pear atop crisp greens, a classic and warming beef stew with Red Burgundy and a simple apple cake bring the rich and robust flavors of this fabulous food region, along with the wines that pair best, to your table. On the menu: Arugula Salad with Warm White Burgundy Poached Pears and Roquefort, Classic Beef Bourguignon, Parsley Potatoes, and French Countryside Apple Cake with Sugar Crust & Chantilly Cream


Click HERE for more information and to make a reservation

Sat - Oct 19
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Candy Desserts Chef Rachel Cuzzone $35

The best part of Halloween? Shaking out the pillowcase at the end of trick or treating to see all the candy collected from the neighborhood. Sorting, trading, eating the best candy first, it’s all part of the fun. No need to wait until the 31st, create your own Halloween candy guaranteed to be your new favorite. On the menu: Rice Krispy Pumpkins, Graveyard Dirt Cake, Mummy Pretzel Sticks, Blood Red Punch


Click HERE for more information and to make a reservation

Sat - Oct 19
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Halloween Candy Treats Chef Rachel Cuzzone $40

What’s better than Halloween candy? Making candy treats from homemade Halloween candy! Coated in chocolate, dipped in sprinkles, colored orange and black, all devilishly delicious! On the menu: Chocolate/Caramel Shortbreads, Chocolate Peanut Butter Balls, Chocolate Crispy Bars, and Halloween Punch


Click HERE for more information and to make a reservation

Sat - Oct 19
6:30 PM - 9:00 PM
  Steak and Martinis Chef Kiley Fields $90

It’s part of the American dream, a medium-rare steak and a shaken-not-stirred martini. Pure savory indulgence! Some argue that beef is far too bold for something as elegant as a properly balanced martini, but none can argue that having a martini before your steak is a necessity! To properly enjoy a good steak, all of your pleasure receptors need to be in good working order. No drink gets them that way more efficiently than the martini. Join Chef Kiley and experience this classic Steakhouse combination. On the menu: Classic Martini, Cucumber Elderflower Martini, Selection of Cheese and Charcuterie from Marché, Pan Seared Ribeye with Bordelaise Sauce, Salt and Vinegar Potatoes, Roasted Okra with Tomatoes and Bacon, and Chocolate Pots de Crème


Click HERE for more information and to make a reservation

Sun - Oct 20
12:30 PM - 3:00 PM
  Fresh Fall Lasagna Chef Robin Nathan $75

This mini pasta workshop will get you comfortable making your own fresh pasta.  We’ll start by making the fresh pasta dough, then while it rests, we’ll make an autumnal wild mushroom filling and herb infused bechamel.  We’ll roll, cut and cook the pasta sheets and build the lasagna and bake it off.  In addition, we’ll make the perfect accompaniments for this warming meal – a seasonal salad and dessert.  On the menu: Radicchio Salad with Red Grapes and Goat Cheese, Wild Mushroom Lasagna with Fresh Pasta and Herb Bechamel, and Pear-Dried Cherry Crumble with Custard Filling


Click HERE for more information and to make a reservation

Tue - Oct 22
11:00 AM - 2:00 PM
  Jenny's Roasted Pumpkin Millet and Herb Patties
Tue - Oct 22
6:00 PM - 8:30 PM
  Family Cooking: Burger Night 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 families to create a meal together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu:  Meatball Slider with Tomato Basil Marinara and Mozzarella, Beef Burger with Corn Elotes and Creamy Lime Sauce, Cheesy Potato Fritters with Buttermilk Ranch Dipping Sauce, and Chocolate Cake Shakes

Click HERE for more information and to make a reservation

Thu - Oct 24
6:30 PM - 9:00 PM
  Global Kitchen Chef Paul Lindemuth $80

Take Mexican fare beyond the fajitas, Italian past traditional pasta. Chef Paul has inspired an international feast designed to excite the palate and relive favorite travel experiences by transporting the kitchen into the flight deck. Boldly take your taste buds to countries near and far with this global inspired meal. On the menu: Mexican Polenta Stacks with Chorizo and Chiles, Sweet Potato/Coconut Milk Soup with Thai Curry, Salmon Cannelloni with Lemon Cream Sauce, and Pistachio Palmiers with Rosewater and Cardamom.


Click HERE for more information and to make a reservation

Fri - Oct 25
6:30 PM - 9:00 PM
  Game Day Ribs & Chili Chef Brandy Fernow $80

College or professional football, late season baseball, on the court with the Bulls or on the ice with the Blackhawks, whatever your sport of choice, nothing says game day like slow cooked ribs and chili.  Sure- fire crowd pleasers for the backyard, tailgate, kitchen or the man cave, Chef Brandy has designed the perfect play book with all-star dishes designed for cheering on your team. No matter who you root for, you’ll score big with these game-day winners. On the menu: Spicy Orange Kentucky Mules, Cotija Stuffed Meatballs with Sweet Jalapeno Glaze, Pork Verde Chili with Poblano and Tomatillo, Five Spice Ribs with Clover Honey Barbeque Sauce, Potato Salad with Hot Bacon Dressing, Chipotle Gouda Mac & Cheese, and Grilled Pound Cake with Blueberry Cardamom Compote


Click HERE for more information and to make a reservation

Sat - Oct 26
10:00 AM - 12:00 PM
  Make and Take: Fall Flavors Overnight French Chef Robin Nathan $55

In our new wildly popular series, you’ll make it, take it home, and bake it!  In this class, Chef Robin is highlighting fall’s greatest hits -- apples, cranberries, and pumpkin. You’ll learn the secrets to the perfect make-ahead sweet and sumptuous baked French toast and leave with two assembled recipes, ready to bake off in the morning. Perfect for company, holidays, or just lazy weekend mornings, packed with cinnamon, fresh fall fruit and covered in streusel, breakfast never tasted so good. Freezing instructions will be provided as well. On the menu: Pumpkin Custard Baked French Toast with Streusel and Apple-Dried Cranberry Crumble Baked French Toast


Click HERE for more information and to make a reservation

Tue - Oct 29
11:00 AM - 2:00 PM
  Teri's "Everything Bagel" Smoked Salmon Cheeseball
Tue - Oct 29
6:30 PM - 9:00 PM
  Fall Ragu & Ragout Chef Kelly Sears $80

Ragu and ragout, both pronounced the same, both saucy, both hearty but, yet, not quite the same. Italian Ragu are pasta sauces made with ground meat, vegetables and occasionally tomatoes; think Bolognese. Ragout is a slow-cooked style stew, eaten alone or with a starch like polenta, made with meat or fish or vegetables. Despite their culinary differences, they have one great thing in common: both are satisfying and delicious on a cool night. On the menu: A duo of toasts: Spicy Shrimp, Kale, Chorizo, and White Bean Ragout over Grilled Toasts and Grilled Toasts with Roasted Mushroom Ragu, Short Rib and Roasted Vegetable Ragout over Polenta Cacio e Pepe, and Caramel Apple “Ragout” over Vanilla Ice Cream


Click HERE for more information and to make a reservation

Wed - Oct 30
6:30 PM - 9:00 PM
  Off The Italian Coast Chef Paul Lindemuth $80

Transport yourself to Italy’s Amalfi coast: oceanside terraces, fresh-caught seafood, fresh pasta dishes and the intoxicating scent of lemon. Chef Paul is leading you on a culinary guided tour, one bite at a time. On the menu: Shaved Fennel and Tuna Salad, Angel Hair Pasta with Lemon/Parmesan Sauce, Prawns Puttanesca, and Lemon/Almond/Ricotta Cake


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Sat - Nov 02
6:30 PM - 9:00 PM
  Belgian Bites & Beer Chef Kiley Fields $80

Belgium is best known for chocolate, waffles, frites, and beer. And when it comes to beer, Belgium is at the pinnacle of quality craft beer, now a top reference on a global level, attracting the same status as Scottish whisky or French wine. Belgian cuisine reflects its neighborhood influence, rumored to eat as hearty as the Germans and as fine as the French. Belgians have perfected the art of cooking with and drinking their own unique beers, imbuing the cuisine with a hoppy sweetness. Cheers to that! On the menu: Selection of Belgian Beers, Beer Steamed Mussels with Frites, Roasted Cauliflower Parsnip Salad with Tahini Vinaigrette, Red Wine Braised Beef Stew with Pearl Onions and Wild Mushrooms, and Belgian Spice ‘Speculoos’ Cookies


Click HERE for more information and to make a reservation

Sun - Nov 03
12:00 PM - 2:30 PM
  Pierogis! Chef Rachel Cuzzone $75

A classic Polish dish, pierogis are unleavened dumplings that are filled and boiled, then served with melted butter on top or fried with butter and onions until golden brown then served with sour cream on top.  Pierogis can be stuffed with whatever your imagination can consider; traditionally, potato, beet, cheese, sauerkraut. Whatever the filling, the process is tradition: generations of family sharing a kitchen filling dough and trading stories. On the menu: Potato & Cheese Pierogi with Melted Butter and Sour Cream, Sweet Potato and Goat Cheese Pierogi with Sage Brown Butter Sauce, Arugula Salad with Sherry Vinaigrette, and Lemon Blueberry Pierogi with Spiced Cream


Click HERE for more information and to make a reservation

Tue - Nov 05
11:00 AM - 2:00 PM
  Didi's Turkey Tetrazzini
Tue - Nov 05
7:00 PM - 8:30 PM
  Dinner at 7: A Trip to Milan Chef Kiley Fields $45

Milan may not be as well-known for its cuisine as some other parts of Italy, but the city and the greater Lombardy region have some classic dishes that you'll fall in love with. This is not a region where tomatoes or pasta takes center stage. Instead, you'll find the focus is on rich and hearty. Traditional Milanese dishes are extraordinarily satisfying, inviting one to gather round the table with friends and spend some time together. In short, comfort food of the finest sort. Wine and beer will be available for sale by the glass. On the menu: Fennel, Celery and Apple Salad w Gorgonzola, Risotto alla Milanese with Bay Scallops, Polenta Cake w Blueberry Sauce


Click HERE for more information and to make a reservation

Wed - Nov 06
6:30 PM - 9:00 PM
  Fall Soups and Stews Chef Kelly Sears $80

Restorative soup; ladle bowls to the brim with everything from spicy broths to creamy soups and chill banishing stew. The perfect comfort food on chilly nights, make double and freeze half for quick dinners or easy lunches later in the week. These fast recipes use a mix of pantry staples and fresh ingredients to make simple, satisfying soups from seasonal squash bisque to a roasted vegetable stew. Grab a loaf of crusty bread and start savoring! On the menu: Cheddar Beer Soup with Black Pepper Croutons, Grandma Brown’s Chicken Noodle Soup, The Last of the Garden Vegetable Bisque, and Sweet Potato and Chicken Chowder


Click HERE for more information and to make a reservation

Thu - Nov 07
6:30 PM - 9:00 PM
  Fish for the Holidays Chef Paul Lindemuth $90

The holidays can be hectic and the food heavy. Chef Paul is breaking with tradition and bringing fish front and center to the holiday table. Whole roast fish not only makes a dramatic centerpiece to the holiday meal, but it tastes fresh and bright thanks to a double dose of herbs and citrus. No need to truss, brine, or stuff, fish is an impressive addition to your holiday table and showstopping holiday meal. On the menu: Lobster Pie with Wild Mushrooms, Catalan Fish Stew with Pimenton Mayonnaise, Slow-Roasted Salmon with Tamarind, Ginger and Chipotle, Fennel, Grapefruit and Arugula Salad with Avocado, and Gingerbread Truffles

 Click HERE for more information and to make a reservation

Fri - Nov 08
6:30 PM - 9:00 PM
  Date Night: Japanese Steakhouse Chef Brandy Fernow $85

Tonight’s Japanese recipes have bold Asian flavors bursting with savory and sweet goodness. From sake, to ginger, garlic and scallions, these sophisticated dishes are great for an intimate date night or family meal, party or potluck. On the menu: Kyoto Sour Sake Cocktail, Soba Noodle Salad with Cucumber, Edamame and White Miso Dressing, Yazu Marinated Skirt Steak with Togarashi Teriyaki Sauce, Roasted Brussels Sprouts with Ginger and Sesame, and Mandarin Crème Mousse with Sesame Shortbread


Click HERE for more information and to make a reservation

Tue - Nov 12
11:00 AM - 2:00 PM
  Julie's Orange Pecan Wild Rice
Wed - Nov 13
6:30 PM - 9:00 PM
  Family Cooking Night: Little Italy 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 families to create a meal together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu: Mini Cheesy Puff Pastry Pizzas, Homemade Fettuccine Noodles, Panko-Breaded Chicken Parmigiana, and Flourless Chocolate Cake with Toasted Marshmallow


Click HERE for more information and to make a reservation

Thu - Nov 14
6:30 PM - 9:00 PM
  Rosticeria Mexicana Chef Robin Nathan $80

Strolling down a street in any Mexican village, it won’t be long before you come across a roadside chicken stand, rosticeria Mexicana. Here locals sell chili-crusted roasted chickens for 80-100 pesos each, typically served with rice or pasta. Chef Robin is serving up roasted chicken and more infused with the flavors of Mexico. On the menu: Shrimp a la Mexicana with Avocado Crema, Posole Verde Soup with Butternut Squash, Mexican Roasted Chicken with Chiles, Roasted Poblanos and Potatoes and Chocoflan with Dulce de Leche


Click HERE for more information and to make a reservation

Fri - Nov 15
6:30 PM - 9:00 PM
  Bourbon, Beef, and Bacon Chef Paul Lindemuth $85

Sometimes wine just doesn’t cut it! Bourbon and bourbon cocktails can enrich the experience of almost any meal. As a general rule, pairing good with good, usually leads to great! Yet when matching the right cut of meat to the right bourbon, there are a few things to consider, fat content, level of smokiness, preparation method, sauces and accompaniments. But no need to get overwhelmed! Chef Paul is here to share all the delicious answers as you explore the profile of this indelible American spirit and its tasty meat mates. On the menu: Very Merry Bourbon Alexander, Kentucky Mule, Love Letters Cocktail, Bison/Bacon Meatballs, Grilled Flank Steak with Bacon/Balsamic Glaze, Big Fat Bacon/Barbecue Sliders, and Candied Bacon/Bourbon Truffles


Click HERE for more information and to make a reservation

Sat - Nov 16
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Talking Turkey Chef Katie Wojciechowski $40

We’re turning the usual turkey feast in to a turkey fiesta! Sure, turkey with stuffing and mashed potatoes is nice, but let’s save that for Thanksgiving. Chef Katie is putting a Mexican spin on the holiday bird and featuring turkey in cheesy quesadillas and twisting up pumpkin into a churro like fritter. Ole! On the menu: Turkey Quesadillas, Homemade Tortilla Chips with Cranberry Salsa and Pumpkin Fritters

 

Click HERE for more information and to make a reservation

Sat - Nov 16
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): The Bird is the Word Chef Katie Wojciechowski $45

What’s better than a plate of turkey and stuffing, a turkey burger with stuffing! And, without crunch, what’s lunch? Chef Katie is adding some house made chips to go with that burger and rounds it all off with a s’more made just for Thanksgiving. Yum! On the menu: Turkey Burgers topped with Crispy Stuffing and Cranberry Mayo, House Made Potato Chips and Pumpkin S’more Bars


Click HERE for more information and to make a reservation

Wed - Nov 20
6:30 PM - 9:00 PM
  Smoky Mountain Supper Chef Brandy Fernow $80

It’s the week before the big holiday and nothing fits better than a warm and cozy comfort menu. Settle in for an evening with a menu featuring home-cooked dishes made from whatever came from the late fall garden, whatever you’ve slow cooked on the hearth, along with local apples, cranberries and more. Serve with a steamy hot toddy and feel that holiday stress melt away. On the menu: Warm Bourbon Hot Toddy, Slow-Roasted Onion and Golden Apple Soup with Gruyere Crouton, Sumac-Crusted Pork Tenderloin with Cranberry Moonshine Chutney, Camembert and Chive Mashed Potatoes, and Sticky Toffee Cake with Warm Crème Caramel


Click HERE for more information and to make a reservation

Thu - Nov 21
9:30 AM - 10:30 AM
  Third Thursday: One+Done: Poultry Stock & Silky Gravy Session 1 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect gravy. We’re crafting the silkiest gravy the boat has ever held. Roux based and lump free, all great gravy starts with great stock. We’ll have the stock ready and share how we got thru the process. You’ll make your own batch of gravy and then take home both gravy and stock to freeze until Thanksgiving. Pick your session and we’ll have you in and out in an hour! On the menu: Silky Poultry Gravy from House-made Stock


Click HERE for more information and to make a reservation

Thu - Nov 21
11:00 AM - 12:00 PM
  Third Thursday: One+Done: Poultry Stock & Silky Session 2 Gravy Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect gravy. We’re crafting the silkiest gravy the boat has ever held. Roux based and lump free, all great gravy starts with great stock. We’ll have the stock ready and share how we got thru the process. You’ll make your own batch of gravy and then take home both gravy and stock to freeze until Thanksgiving. Pick your session and we’ll have you in and out in an hour! On the menu: Silky Poultry Gravy from House-made Stock


Click HERE for more information and to make a reservation

Thu - Nov 21
12:30 PM - 1:30 PM
  Third Thursday: One+Done: Poultry Stock & Silky Session 3 Gravy Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect gravy. We’re crafting the silkiest gravy the boat has ever held. Roux based and lump free, all great gravy starts with great stock. We’ll have the stock ready and share how we got thru the process. You’ll make your own batch of gravy and then take home both gravy and stock to freeze until Thanksgiving. Pick your session and we’ll have you in and out in an hour! On the menu: Silky Poultry Gravy from House-made Stock


Click HERE for more information and to make a reservation

Thu - Nov 21
6:30 PM - 9:00 PM
  Late Fall Grilling (KJ) Chef Kiley Fields $80

The calendar reads November but don’t put that grill away just yet. As we come to the end of Fall and enter Winter our friend and family gatherings are focused on holidays and game days. Cooler months bring a new bounty of seasonal ingredients to throw on the grill. While these dishes can be made in the oven, they taste best hot, right off the grill. One bite and you’ll see why Chef Kiley is imploring you to get out into the crisp air and turn up the heat! On the menu: Brussels Sprout Skewers with Lemon Olive Dipping Sauce, Chipotle Turkey Wings w Lime Crema, Creole Crab Sliders with Remoulade, Crispy Grilled Potatoes with Chive and Piquillo Pepper Aioli, and Grilled Apple Crisp with Vanilla Ice Cream


Click HERE for more information and to make a reservation

Fri - Nov 22
6:30 PM - 9:00 PM
  Party Season Chef Kelly Sears $85

Next week kicks it off, it’s officially party season. Thanksgiving, Christmas, cocktail parties, book club parties, neighbors for drinks - entertaining anytime during the holiday season can be downright daunting. With guests coming, you want the food to be festive but fuss-free, yet your schedule leaves you with a full plate and a small amount of time! Deep breath; let’s manage the menu, break it down into make ahead customizable dishes that will look like you spent all day preparing them. The result will be delicious, effortless entertaining.  On the menu: Pomegranate Sparklers, Salad of Fall Greens with Plum Vinaigrette and Grilled Crusty Bread with Stilton, Rosemary, and Maple Drizzle, Butternut Squash Pork Roulade with Apple Cider Gravy and Browned Butter Pecan Rice, Roasted Beets with Cranberries, Toasted Pecans and Balsamic Butter, and Warm Raspberry Linzer Bars with Vanilla Gelato


Click HERE for more information and to make a reservation

Sat - Nov 23
10:00 AM - 12:00 PM
  Make and Take: Soft White Rolls to Freeze and Bake on Thanksgiving Chef Robin Nathan $55

In our wildly popular new series, you’ll make it, take it home, and bake it!  You’ll learn the secrets to the most delicious soft and buttery white holiday rolls to fill your table’s basket.  In class, you will prepare the dough, allow for a rise, learn to shape and pan. While the dough is rising, you will make two compound butters, one savory and one sweet. Both perfect for slathering on a warm roll at the holiday meal. Instructions for the second rise, baking and freezing instructions will be provided. On the menu: A dozen and a half soft white rolls to freeze and bake at home, Sweet Honey-Pumpkin Butter and French Herb-Garlic Butter


Click HERE for more information and to make a reservation

Sun - Nov 24
12:00 PM - 2:00 PM
  Make and Take: Thanksgiving Pies Chef Rachel Cuzzone $55

In our new series, you’ll make it, take it home, and bake it!  In this class, Chef Rachel will teach you the art of the perfect pie crust, pie filling, cream filling, and pie assembly.  After making the pie dough, rolling out to fit into a pie shell, you’ll fill one with seasonal apples and cranberries and for the other, a rich, chocolate cream. Two hours later, off you go, with two pies, one ready to eat and one ready to bake off just in time for the holiday meal. Baking, holding, and freezing instructions will be provided. On the menu: Classic Pie Dough, Apple Cranberry Pie with Spiced Oat Streusel and Chocolate Cream Pie with Pretzel Wafer Crust


Click HERE for more information and to make a reservation

Mon - Nov 25
10:00 AM - 12:00 PM
  Make and Take: Soft White Rolls to Freeze and Bake on Thanksgiving Chef Robin Nathan $55

In our wildly popular new series, you’ll make it, take it home, and bake it!  You’ll learn the secrets to the most delicious soft and buttery white holiday rolls to fill your table’s basket.  In class, you will prepare the dough, allow for a rise, learn to shape and pan. While the dough is rising, you will make two compound butters, one savory and one sweet. Both perfect for slathering on a warm roll at the holiday meal. Instructions for the second rise, baking and freezing instructions will be provided. On the menu: A dozen and a half soft white rolls to freeze and bake at home, Sweet Honey-Pumpkin Butter and French Herb-Garlic Butter


Click HERE for more information and to make a reservation

Tue - Nov 26
10:00 AM - 12:00 PM
  Make and Take: Thanksgiving Pies Chef Rachel Cuzzone $55

In our new series, you’ll make it, take it home, and bake it!  In this class, Chef Rachel will teach you the art of the perfect pie crust, pie filling, cream filling, and pie assembly.  After making the pie dough, rolling out to fit into a pie shell, you’ll fill one with seasonal apples and cranberries and for the other, a rich, chocolate cream. Two hours later, off you go, with two pies, one ready to eat and one ready to bake off just in time for the holiday meal. Baking, holding, and freezing instructions will be provided. On the menu: Classic Pie Dough, Apple Cranberry Pie with Spiced Oat Streusel and Chocolate Cream Pie with Pretzel Wafer Crust


Click HERE for more information and to make a reservation

Sat - Nov 30
6:30 PM - 9:00 PM
  Palm Springs Holiday Chef Robin Nathan $85

When the weather turns colder, it’s time to do what Angelenos do – head into the desert and spend the weekend in Palm Springs.  The constantly evolving food scene runs the gamut from Baja inspired, to sophisticated swank and all that falls in-between. Surrounded by fabulous mid-century modern homes and buildings, in Hollywood’s winter playground, we’ll dine on classic fare, perfect for your next dinner party, too! On the menu:  Rye Whiskey Manhattans, Tuna Crudo with Serrano-Pineapple Relish, Spinach Salad with Warm Bacon-Dijon Vinaigrette, Roast Pork Tenderloin Diane over Pappardelle, Nutella Ice Cream in Sundaes


Click HERE for more information and to make a reservation

Tue - Dec 03
11:00 AM - 2:00 PM
  Jenny's Fresh Albacore Tuna Salad
Wed - Dec 04
6:30 PM - 9:00 PM
  Roman Holiday Chef Robin Nathan $85

Spending the holiday season in the Eternal City is romantic and delicious. Come, cook and taste authentic Roman dishes to share with friends and family as you gather for your own holidays. On the menu: Radicchio Salad with Oranges, Garlic Crusted Roast Boneless Lamb Leg with Rosemary-Pine Nut Pesto, Herbed Polenta, Chocolate-Hazelnut Tart


Click HERE for more information and to make a reservation

Thu - Dec 05
6:30 PM - 9:00 PM
  Christmas in Tuscany Chef Paul Lindemuth $85

Sure it’s Thursday, but it’s the holidays and time to celebrate!  Invoke Italian hospitality and feasting with this shared meal that’s sure to bring a sense of la dolce vita to your table with its hands-on approach and tasty results. Enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex. Un vero festival! On the menu: Crostini Neri (Chicken Liver Crostini), Crespelle alla Fiorentina (Tuscan crepes stuffed with ricotta, Pecorino and spinach), Florentine-Style Pork with Apples, and Panforte (almond, honey, candied citrus cake)


Click HERE for more information and to make a reservation

Fri - Dec 06
6:30 PM - 9:00 PM
  Holiday Happy Hour Chef Brandy Fernow $85

There is nothing more satisfying than the perfect bite. And there's no more delicious way to wash down the perfect bite than with a refreshing glass (or two) of festive cocktails! Serving them up small-plate style, Chef Brandy is presenting a selection of great bites that you can mix and match and pairs them with the perfect holiday mixers. On the menu: Rosè Sangria with Cranberry and Apples, Smoked Trout Fritter with Red Piquillo Sauce, Brussels Sprouts and Chestnut Slaw Salad Cup, Porcini Mushroom Soup Shooter with Thyme Crème Fraiche, Flank Steak Roulade Skewer with Mint Pesto, Spice-Rubbed Shrimp with Cocoa Nib Romesco, Mini Asparagus and Leek Bread Pudding, and Hazelnut Crusted Cheesecake with Candied Pomegranate

Click HERE for more information and to make a reservation

Sat - Dec 07
10:00 AM - 12:30 PM
  Make and Take: Cookie Exchange Chef Kelly Sears $55

Get a head start on the holidays and get a jump on your cookie baking. Choose to bake them up at home all at once or one batch at a time. Bake them alone, with friends, or with your favorite baking partner. No matter whom you share your kitchen time with, you’ll have fresh, warm, homemade cookies all season long at the readyWe will bake a batch of each cookie in class so you can see how they are scooped sliced, or shaped. And you will leave with four doughs, good for one batch of each variety.

 

On the menu Chocolate Chip and Toffee Shortbread Cookies, Citrus, Cardamom Rum Cookies, Homemade Thin Mints, and Cranberry Orange Pinwheels 

Click HERE for more information and to make a reservation

Sat - Dec 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

Sun - Dec 08
12:00 PM - 2:00 PM
  Make and Take: Holiday Appetizers Chef Paul Lindemuth $55

In our new series, you’ll make it, take it home, and bake it! With the holidays coming why not make your party appetizers ahead and freeze them? Chef Paul is sharing four of his favorite, most crowd-pleasing appetizers for you to assemble and package to take home. When it’s time to entertain, simply pop them in the oven and you’re all set to enjoy your own party! Baking and freezing instructions will be provided. On the menu: Savory Palmiers with Prosciutto, Sage and Gruyere, Parmesan and Bacon Gougeres, Pork and Sweet Potato Empanadas, and Veal/Ricotta Meatballs


Click HERE for more information and to make a reservation

Tue - Dec 10
11:00 AM - 2:00 PM
  Teri's Classic Holiday Gingerbread
Tue - Dec 10
6:30 PM - 9:00 PM
  Holiday Comforts Chef Robin Nathan $80

Whether or not the weather outside is frightful, the food is so delightful! Best enjoyed in a warm and cozy fashion, your holiday guests will appreciate this hearty, warming wintry menu. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these holiday culinary comforts. On the menu: Bourbon- Cider Mules, Bruised Lacinato Kale Salad with Apples & Maple Walnuts, Red Wine Braised Short Ribs over Brie Smashed Potatoes, Gooey Chocolate Pudding Cake


Click HERE for more information and to make a reservation

Thu - Dec 12
6:30 PM - 9:00 PM
  Holiday Cocina Mexicana Chef Brandy Fernow $85

Celebrate with a little south-of-the-border flair on your holiday table with this Mexican inspired menu. Whether you’re celebrating Las Posadas, Navidad or Noche Buena, bring a touch of Mexico’s best to your holiday festivities. On the menu: Prosecco Paloma, Tomatillo Panzanella Salad with Crumbled Chicharron, Chipotle Crab Soup with Lime Crème Fraiche, Cinnamon and Coriander Spiced Skirt Steak, Smoky Corn Soufflé, and Dulce de Leche Cream Puffs

 Click HERE for more information and to make a reservation

Fri - Dec 13
6:30 PM - 9:00 PM
  The Aperitif Hour Chef Kiley Fields $85

The Italians are wild about their aperitifs. An aperitif is a cocktail enjoyed with friends, in the early evening, from the end of work until the start of dinner. Go out to dinner with Italian friends, and your evening will likely begin at a bar chatting over drinks before heading out to eat. Aperitifs can include Negroni, Campari Soda or Aperol Spritz while bites round out the cocktails; strong on fresh and vibrant with an exclamation point on flavor! On the menu: Elderflower Spritz, Negroni, Salmon Rillettes, Sweet Potatoes with Whipped Rosemary Feta and Roasted Grapes, Seared Filet Mignon Crostini with Horseradish Cream and Crispy Shallots, Curried Chicken with Apricot Chutney, and Goat Cheese Pudding with Honey


Click HERE for more information and to make a reservation

Sat - Dec 14
10:00 AM - 12:30 PM
  Barks, Bon Bons, & Brittles Chef Rachel Cuzzone $65

There are very few holiday temptations more enticing than a dish of fancy candies. Who doesn’t crack a smile when they open a package of homemade bark or brittle? With Chef Rachel’s guidance, you’ll be whipping up these sugary bites of deliciousness, delivering an extra-happy holiday for your recipients and rising to the top of the list as everyone’s favorite gift giver.  Your sweets will be packaged to take with you at the end of class. A light lunch will be provided. On the menu: Dark Chocolate Peppermint Truffle, Candied Pecans, Almond Buttercrunch, and Dried Fruit/Nut Bark

 

Click HERE for more information and to make a reservation

Sun - Dec 15
12:00 PM - 2:30 PM
  Sugar Cookie Decorating Chef Rachel Cuzzone $55

Decorating sugar cookies like a pro takes a lot of practice but even a novices can have a “nailed it” result with the right insider information! Chef Rachel is sharing her secrets to ensure success for the perfect holiday 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. A light lunch will be served. On the menu: Royal Icing, Coloring & Consistency Techniques, and Decorating Ideas (Sugar Cookie Recipe Included), Hot Chocolate for Sipping


Click HERE for more information and to make a reservation

Tue - Dec 17
11:00 AM - 2:00 PM
  Jennifer's Halibut in Miso Broth
Wed - Dec 18
6:30 PM - 9:00 PM
  Ladies Night Out: Holiday Sparkling Pairing Dinner Chef Brandy Fernow $85

Take a moment to exhale. Sharing food with friends in a relaxed setting is one of life’s great pleasures.  Cheers to that!  Escape the hustle and bustle with a delicious meal and bubbles paired to each recipe. Tuck the to-do list in your purse, turn the phone to silent and escape the hustle and bustle for a delicious dinner meant to be lingered over, shared with great friends, and enjoyed. On the menu: St. Germain Sparkling Cocktail and other Bubbles, Pear and Hazelnut Salad with Spiced Pecans and Persimmon Crisps, Rosemary Crusted Salmon with Caramelized Shallots, Creamy Gruyere Spinach Gratin, and Gingerbread Cakes with Warm Vanilla Cream Sauce


Click HERE for more information and to make a reservation

Thu - Dec 19
9:30 AM - 10:30 AM
  Third Thursday: One+Done: Pate a Choux Session 1 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring Pate a Choux, or cream puff pastry. This dough is miraculous and so versatile! No secrets, just a few minutes of work resulting in an easily shaped dough that can be baked and filled with anything creamy, sweet or savory. After bake adaptations are a breeze.

You’ll make your own batch of pate a choux, pipe, and bake. We will fill one savory and one sweet and you’ll leave armed with the know how to make your own batch at home to freeze for use anytime. Pick your session and we’ll have you in and out with your treats in an hour! On the menu: Pate a Choux Cream Puffs with Pastry Cream and Ganache


Click HERE for more information and to make a reservation

Thu - Dec 19
11:00 AM - 12:00 PM
  Third Thursday: One+Done: Pate a Choux Session 2 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring Pate a Choux, or cream puff pastry. This dough is miraculous and so versatile! No secrets, just a few minutes of work resulting in an easily shaped dough that can be baked and filled with anything creamy, sweet or savory. After bake adaptations are a breeze.

You’ll make your own batch of pate a choux, pipe, and bake. We will fill one savory and one sweet and you’ll leave armed with the know how to make your own batch at home to freeze for use anytime. Pick your session and we’ll have you in and out with your treats in an hour! On the menu: Pate a Choux Cream Puffs with Pastry Cream and Ganache


Click HERE for more information and to make a reservation

Thu - Dec 19
12:30 PM - 1:30 PM
  Third Thursday: One+Done: Pate a Choux Session 3 Chef Kelly Sears $35

In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring Pate a Choux, or cream puff pastry. This dough is miraculous and so versatile! No secrets, just a few minutes of work resulting in an easily shaped dough that can be baked and filled with anything creamy, sweet or savory. After bake adaptations are a breeze.

You’ll make your own batch of pate a choux, pipe, and bake. We will fill one savory and one sweet and you’ll leave armed with the know how to make your own batch at home to freeze for use anytime. Pick your session and we’ll have you in and out with your treats in an hour! On the menu: Pate a Choux Cream Puffs with Pastry Cream and Ganache


Click HERE for more information and to make a reservation

Thu - Dec 19
6:30 PM - 9:00 PM
  Spanish Holiday: Basque Style Chef Kiley Fields $85

In Spanish, Christmas Eve is called La Noche Buena or The Good Night and in Spain it is celebrated with a large family feast that is eaten late in the evening and lasts a couple hours. Some families attend midnight mass before or after, although many families are still finishing dinner around the table at midnight! Christmas Eve is a time for celebrating in neighborhood bars and taverns and around the table with family and friends. Indulge in our version of Spanish Christmas and share in tradition. On the menu:

Piquillo and Crab Spread with Crusty Bread, Radicchio Salad with Pomegranates and Walnuts, Seared Ribeye with Anchovy Salsa, Crispy Potatoes with Garlic and Smoked Pimentón, and Olive Oil Yogurt Cake with Lemon Glaze


Click HERE for more information and to make a reservation

Sat - Dec 21
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Holiday Sweets and Treats Chef Katie Wojciechowski $40

Holiday treats are as fun to make as they are to give.  With Chef Katie as your guide, you will enjoy the satisfaction of holiday baking and creating treats from the kitchen for family and friends and you’ll leave with a box of treats of your own!  On the menu: Chocolate Cupcakes with Vanilla Icing and Christmas Tree Toppers, Sugar Cookie Truffles, Gingerbread Boxes filled with Holiday Popcorn


Click HERE for more information and to make a reservation

Sat - Dec 21
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Holiday Baking Chef Katie Wojciechowski $40

Roll up your sleeves and bake up a storm.  Holiday treats are as fun to make as they are to give.  You’ll leave with your own box of holiday goodies to take home and share with friends and family (or save for just yourself). On the menu: Peppermint Chip Mini Cakes with White Chocolate Drizzle, Ginger/Orange Brownies, Chocolate Cupcakes with Vanilla Frosting finished with Chocolate Poinsettias 


Click HERE for more information and to make a reservation

Sat - Dec 21
6:30 PM - 9:00 PM
  Gather Chef Kelly Sears $85

One big pot for one big night; sharing food with friends in a relaxed setting is one of life’s great pleasures.  It’s how Chef Kelly likes to entertain, and she’s created a stress-free evening of refined comfort food.  There’s no greater gift during the busy holiday season than creating new memories with family and friends gathered round the table.  On the menu: Butternut Squash Bisque with House Made Croutons, Early Winter Greens with Fresh Orange, Marcona Almonds and Whiskey Vinaigrette, Personal Chicken Pot Pie, and Molasses Crinkles with Honey Vanilla Roasted Pears and Mascarpone


Click HERE for more information and to make a reservation

Sun - Dec 22
12:00 PM - 2:00 PM
  Big Kids (Ages 12-16): Holiday Christmas Cookies Chef Rachel Cuzzone $45

Stand out among your friends this year as a master baker. Whether you’re invited to a cookie exchange party, gifting with your secret Santa, or you simply enjoy making holiday cookies for friends and family, this class will send you home with a box of extraordinary cookies to share or keep for yourself. On the menu: Peppermint Patties, Chocolate Crinkle Cookies, Raspberry Thumbprint Cookies, Elf Bites, and Hot Chocolate for Sipping


Click HERE for more information and to make a reservation

Fri - Dec 27
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Brunch Favorites Chef Rachel Cuzzone $75 for both days

Just after breakfast, yet not quite lunch, is appropriately titled Brunch. 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 caters to the savory and sweet with everything from eggs to cinnamon rolls all in one meal! On the menu:

 

Thursday: Cinnamon Rolls with Cream Cheese Icing, Individual Frittatas, Fruit Skewers, and Fruity Mocktails

 

Friday: Ham & Cheese Scones, Donut Apples, Fruit Smoothie Bowls with Homemade Granola, and Citrus Sippers 


Click HERE for more information and to make a reservation

Fri - Dec 27
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Chocoholic! Chef Rachel Cuzzone $85 for both days

If your top ten favorite foods include chocolate ice cream, chocolate bars, chocolate milkshakes, and molten lava cake, this is the class for you. Milk, dark, or white, it’s all chocolatey goodness and you’ll be  taking some home with you! On the menu:

 

Thursday:  Chocolate Zucchini Muffins, White Chocolate Peppermint Bark, Milk Chocolate Mousse with Cherry Sauce, and Chocolate Covered Banana Bites

 

Friday:  Chocolate Ice Cream, S’mores Pretzel Brownies, Chocolate Covered Strawberries, and White Chocolate Vanilla Beans Milkshakes


Click HERE for more information and to make a reservation

Mon - Dec 30
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Brunch Favorites Chef Rachel Cuzzone $75 for both days

Just after breakfast, yet not quite lunch, is appropriately titled Brunch. 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 caters to the savory and sweet with everything from eggs to cinnamon rolls all in one meal! On the menu:

 

Thursday: Cinnamon Rolls with Cream Cheese Icing, Individual Frittatas, Fruit Skewers, and Fruity Mocktails

 

Friday: Ham & Cheese Scones, Donut Apples, Fruit Smoothie Bowls with Homemade Granola, and Citrus Sippers 


Click HERE for more information and to make a reservation

Mon - Dec 30
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Chocoholic! Chef Rachel Cuzzone $85 for both days

If your top ten favorite foods include chocolate ice cream, chocolate bars, chocolate milkshakes, and molten lava cake, this is the class for youMilk, dark, or white, it’s all chocolatey goodness and you’ll be  taking some home with you! On the menu:

 

Thursday:  Chocolate Zucchini Muffins, White Chocolate Peppermint Bark, Milk Chocolate Mousse with Cherry Sauce, and Chocolate Covered Banana Bites

 

Friday:  Chocolate Ice Cream, S’mores Pretzel Brownies, Chocolate Covered Strawberries, and White Chocolate Vanilla Beans Milkshakes


Click HERE for more information and to make a reservation

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

 

© 2011 Marcel’s Culinary Experience