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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Tue - Oct 02
7:00 PM - 8:30 PM
  Dinner at 7: New England Fall (V) Chef Kelly Sears $45

What do you think of when you think of autumn in New England? Fall foliage, apple picking and hay rides, sugar maple tapping, or even being scared by the legend of Sleepy Hollow? New England’s famous fall foliage is truly spectacular. Fall is harvest time; apples, pumpkins, and cranberries. New England’s fall food traditions have shaped America’s culture and romance with autumn in the northeastern states. Wine and beer will be available for purchase by the glass.


Click HERE for more information and to make a reservation

Thu - Oct 04
6:30 PM - 9:00 PM
  Hello Fall! What We're Cooking with Now 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: Pear and Walnut Salad, Grilled Pork Tenderloin with Bourbon Cider Molasses Glaze, Charred Sweet Potatoes with Pumpkin Butter, Roasted Cauliflower with Pumpkin Seeds and Brown Butter, and Apple and Cranberry Galette with Whipped Maple Cream


Click HERE for more information and to make a reservation

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

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


Friday, September 21:

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

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

 

Friday, September 28:

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

 

Friday, October 5

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

 

Friday, October 12

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


Click HERE for more information and to make a reservation

Sat - Oct 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 cutlery and accessories will be 20% off for class participants.


Click HERE for more information and to make a reservation

Sat - Oct 06
6:30 PM - 9:00 PM
  Belgian Frites, Mussels, & Ale Chef Robin Nathan $85

Legend has it that the French fry was invented not by the French, but by a group of Belgian peasants in the 17th century. During an especially brutal winter, the river that was their main source of sustenance froze, making fishing impossible. In lieu of the real thing, these creative folks took to carving potatoes into fish shapes and frying them. Belgians are passionate about these frites, which are commonly sold in small shops along city streets and served in paper cones with a sprinkling of salt and a generous dollop of mayonnaise. Belgian frites are the perfect accompaniment to a steaming bucket of mussels and a smooth Belgian beer.  


On the menu:
Classic Belgian Meatballs with Fresh Tomato Sauce, Mussels Two Ways with White Wine, Saffron and Herbs, Fresh Cut Belgian Frites with Fresh Aioli, and Dutch Apple Pastries with Cream


Click HERE for more information and to make a reservation

Mon - Oct 08
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Discovering New World Flavors Chef Jamie Bordoshuk $40

In his first journey, Columbus visited San Salvador in the Bahamas (which he was convinced was Japan), Cuba (which he thought was China) and Hispaniola (where he found gold).  Following his route, Columbus discovered not only new lands but new flavors too!  


On the menu: Jerk Pork Medallions (Bahamas), Red Beans and Rice (Cuba) and Deditos de Novia (Sugar Coated Guava Biscuits from the Dominican Republic)


Click HERE for more information and to make a reservation

Mon - Oct 08
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Discovering New World Flavors Chef Jamie Bordoshuk $45

Today is Columbus Day and October 16th is National World Food Day! Just as Columbus did, by discovering the new world, today we are discovering foods of different cultures and tasting new world flavors. 


Click HERE for more information and to make a reservation

Tue - Oct 09
11:00 AM - 2:00 PM
  Julie's Tuscan Butter Salmon with Spinach
Wed - Oct 10
6:30 PM - 9:00 PM
  Autumn with Marcel's and Marché Chef Robin Nathan $80

Oh no ... it's actually happening. The end of summer is fast approaching, and we're gearing up for shorter days, longer nights, cooler temperatures, colorful leaves, and sweatshirts. Not only is the weather going to change, but also the way we're cooking is too. A Marché cheesemonger will take you through all of the cheeses you will be using with Chef Robin tonight, pairing fresh fall produce and fruits, like squash, sweet potatoes, and apples with enticing cheeses for tonight’s seasonal offerings.


On the menu:
Blue Cheese and Apple Soup Shots with Rosemary, Bruised Lacinato Kale and Roasted Sweet Potato Salad with Red Grapes and Feta, Spice Rubbed Pan Roasted Tri Tip with Brie Smashed Potatoes, and Pumpkin and Goat Cheese Ice Cream


Click HERE for more information and to make a reservation

Thu - Oct 11
6:30 PM - 9:00 PM
  Road Trip: Route 66 Chef Brandy Fernow $85

You get more than just your kicks on Route 66 - you can eat well too!  The iconic Route 66 runs through 8 US states from Illinois to Southern California.  Covering 2,448 miles, Route 66 popularized the drive-thru and was no less than an extraordinary culinary laboratory for hundreds of restaurants that moved nearby and invented local specialties that are still served up today.  Here are a few of Chef Brandy’s favorites.


On the menu:
Mr. D’z Creamy Caramel Root Beer, Short Rib Chili Nachos with Texan Crema, Buttermilk Brined Chicken Po Boy Sandwich with Sweet Pickle Mayo, Cornmeal Crusted Onion Rings with Spicy Ketchup, and Lou Lou’s Banana Cream Pie with Salted Peanut Brittle


Click HERE for more information and to make a reservation

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

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


Friday, September 21:

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

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

 

Friday, September 28:

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

 

Friday, October 5

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

 

Friday, October 12

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


Click HERE for more information and to make a reservation

Fri - Oct 12
6:30 PM - 9:00 PM
  A Night in Havana Chef Kiley Fields $85

Cuban food has heavy Spanish, African, and Caribbean influences, yet it is prepared with local island ingredients that make the dishes decidedly their own.  By the end of the night you’ll feel like you’ve spent a sultry night sipping mojitos in Old Havana. 


On the menu:
 Dark and Stormy Mojito, Garbanzo Bean Salad with Lime Vinaigrette, Palomilla Steak with Black Beans and Rice, Pan-Fried Plantains, and Guava and Cream Cheese Turnovers


Click HERE for more information and to make a reservation

Tue - Oct 16
11:00 AM - 2:00 PM
  Jenny's Shrimp and Veggie Enchiladas with Poblano Sauce
Tue - Oct 16
6:00 PM - 8:30 PM
  Family Cooking Night: Taco Tuesday Chef Kiley Fields $50

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


On the menu:  Pineapple Coconut Agua Fresca, Jicama and Pineapple Guacamole, Chicken Tinga Tacos with Cabbage, Pickled Onions and Tomatillo Salsa, and Simple Sopapillas


Click HERE for more information and to make a reservation

Thu - Oct 18
6:30 PM - 9:00 PM
  Tuscan Fall Chef Paul Lindemuth $85

Fresh off the plane and barely unpacked, Chef Paul is sharing dishes inspired from his recent trip to the region of Tuscany. With Florence as its capital, Tuscany is known for its breathtaking landscapes, history, artistic legacy, culture and undeniably, the food!  Tuscany’s gentle hills are the perfect source for locally grown, high quality ingredients that bring out the natural flavors in each dish.  In Tuscany local and homegrown are a lifestyle. 


On the menu:
Pizza with Pears, Walnuts and Pecorino, Lamb Shanks with Caramelized Lemons and Mint, Tuscan White Beans with Garlic and Sage, and Torrone Semifreddo


Click HERE for more information and to make a reservation

Sat - Oct 20
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Tricks & Treats Chef Katie Wojciechowski $40

Today is the perfect day for your little ghoul or goblin to spend having a howling good Halloween time in the kitchen.  On the menu are some super-spooky foods that prove treats don’t have to be tricky.

On the menu: Pumpkin Patch Stuffed Sweet Peppers, "Hairball" Shredded Salad, and Decorated Halloween Sugar Cookies


Click HERE for more information and to make a reservation

Sat - Oct 20
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Ghosts & Ghouls Chef Katie Wojciechowski $45

Who says treats are tricky?  Add some fun to your Halloween and get frighteningly festive with Chef Katie to whip up some Halloween dishes that are spooky, kooky, and fun! 


On the menu:
"Snake" Cheese Straws, "Squid ink" Pasta with Red Sauce and "Eyeballs," and Graham Cracker Haunted Houses


Click HERE for more information and to make a reservation

Sat - Oct 20
6:30 PM - 9:00 PM
  Ireland Brew Tour Chef Kelly Sears $85

Recently Chef Kelly traveled to Ireland for exploration, sight-seeing, a couple of cooking classes, new and inventive food discovery, but more importantly, for Irish Brew touring!  It was a tough job, but someone had to do it!  Lager accounts for 60% of the beer sold in Ireland, followed by stouts and ale. In 1756 Arthur Guinness set up a small brewery and we all know how that ended up. Complemented in the 1990’s by brewpubs and microbreweries, there are now approximately 60 Irish craft brewing businesses in addition to the big producers. Ireland ranks 6th in the world for biggest beer drinkers for a reason! Come and share a bite of Irish tradition, a warm bowl of stew and a pint, or maybe two! 


On the menu: Irish brews, Smoked Fish Plate, Irish Lamb Stew, Guinness Brown Bread with Butter and Honey, and Irish Apple Cake


Click HERE for more information and to make a reservation

Tue - Oct 23
11:00 AM - 2:00 PM
  Teri's Toasted Farro Salad with Fall Veggies
Wed - Oct 24
6:30 PM - 9:00 PM
  Crisp and Clean: Napa Valley in the Fall Chef Paul Lindemuth $80

The finest memories begin with a single glass. Fresh, seasonal, and simple preparations are the hallmark of Northern California wine country. This California inspired harvest menu paired with wine selections will have you raising a glass to toast the taste of autumn.


On the menu:
Roasted Vegetable Flatbreads, Bucatini with Lemony Carbonara, Braised Cod in Vegetable Broth,
Charred Brussels Sprouts with Capers, Anchovies, and Walnuts and Caramel Affogato


Click HERE for more information and to make a reservation

Thu - Oct 25
6:30 PM - 9:00 PM
  Fall Cast Iron Cooking Chef Kiley Fields $80

Cast iron skillets are the perfect tool for cooking one pot meals, a simple stir fry vegetable or a whole roasted chicken. One skillet is all you need to bake a cake, sear a filet or roast potatoes.  The versatility of the iron pot or skillet is unrivaled; use it on the stove top, grill, or in the oven, and after years and years of use, the cast iron cookware remains as good as new. All Lodge & Finex cookware will be 20% off for class participants.


On the menu:
Marinated Artichoke Hearts with Olives and Goat Cheese, Pan Roasted Whitefish with Fennel and Tomatoes, Parmesan Olive Bread, and Chocolate Pudding Cake with Whipped Cream


Click HERE for more information and to make a reservation

Fri - Oct 26
6:30 PM - 9:00 PM
  Game Day Tailgating Chef Brandy Fernow $85

Whether you open the tailgate, spread out the stadium blanket, or convoy with a fleet of conversion vans and motor homes, there’s nothing like a great football tailgate!  No matter how many different traditions there are, it always boils down to a few basic steps to ensure the fundamental essentials that encompass a truly amazing and unforgettable tailgate.


On the menu: Apple Cider and Ole Smoky Whiskey Cocktail, Caramelized Vidalia Onion Dip with Sourdough Toasts, Homemade Pretzel Nuggets with Smoked Cheddar Beer Dip, Cilantro Lime Shrimp Taquito Cups,
Chimichurri Meatball Sandwich with Pickled Jalapeño, Sweet Corn and Bacon Salad Cups, and Chipotle Chocolate Cookies


Click HERE for more information and to make a reservation

Sun - Oct 28
12:00 PM - 2:30 PM
  Tostada Party Chef Robin Nathan $80

Meet the afternoon Tostada Party, the make-ahead, no-stress bash of the fall.  When a Sunday after party is this simple, this delicious, and involves tequila, a host has no choice but to rim a glass and join in the fun! Swap tacos for tostadas, piled conically high with fresh ingredients like a massive party hat, and yield a finished dish that’s heartier and more refreshing, perfect for a fall afternoon.


On the menu
: Mexican Mule Cocktail,
California Avocado Salad, Skirt Steak Tostadas with Cashew-Chile Salsa & Red Cabbage Slaw, Grilled Chicken Tostadas with Achiote Crema and Grilled Pineapple-Serrano Salsa, Shrimp Tostadas with Garlic, Smoked Paprika and Cotija, and Mexican Chocolate Ice Cream with Chile Chocolate Ganache


Click HERE for more information and to make a reservation

Tue - Oct 30
7:00 PM - 8:30 PM
  Dinner at 7: Tuscan Table Chef Lynn Dugan $45

It’s harvest time in Tuscany and we’re celebrating.  In Italy, the food is regional; each region offering unique dishes based on history and location. The genius of Tuscan cooking is in its simplicity.  Fancy sauces don’t need to hide the food since Tuscans use pure, strong flavors and the best of ingredients. Wine and beer will be available for purchase by the glass.


On the menu:
Seeded Whole Grain Quick Bread, Simple Green Salad with Warm Pancetta Dressing, Traditional Minestrone, and Limoncello Cheesecake


Click HERE for more information and to make a reservation

Thu - Nov 01
6:30 PM - 9:00 PM
  Seafood, Small Plate Style Chef Brandy Fernow $85

Sunshine dances over the ocean’s surface, the waves are rolling in and the smell of fall hangs heavy in the air.  Heading to the coast can be as simple as capturing the essence of what lives in the waters.  Quick to cook and easy to prepare, these small plate seafood dishes prove that sometimes less really is more.


On the menu: Sea Scallops with Blood Orange Vinaigrette, Salted Cod Fritters with Red Chile Aioli, Crab Quesadillas with Cotija and Roasted Pepita Salsa, Shrimp Salad Cups with Papaya and Roasted Peanuts, Tuna Poke with Toasted Sesame Seeds


Click HERE for more information and to make a reservation

Sat - Nov 03
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

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

Sat - Nov 03
6:30 PM - 9:00 PM
  Global Bites and Libations Chef Kiley Fields $85

Stretch the globe and your taste buds to discover a whole new culinary palate outside your norm. Chef Kiley is taking you around the globe introducing you to a host of new flavors sharing the story, history and culture behind each bite.


On the menu: International libations,
Salt Crusted New Potatoes with Romesco Sauce, Halloumi and Citrus Salad, Lamb Meatballs with Yogurt Sauce, Five Spice Hoisin Ribs, Halibut Parcels with Cilantro Ginger and Coconut Chutney, and Chocolate Frangelico Pots de Crème


Click HERE for more information and to make a reservation

Sun - Nov 04
12:00 PM - 2:30 PM
  The French Macaron Guest Chef Alissa Wallers $80

Marcel’s is so excited to have guest chef, Chef Alissa Wallers in the Marcel’s kitchen today.  Alissa is a graduate of both The French Pastry School and The Cooking and Hospitality Institute of Chicago.  Alissa’s resume includes work and study under renowned Pastry Chef Francois Payard, Pastry Chef at the Sofitel Water Tower Hotel, leadership of the pastry department at the Waldorf Astoria, and currently an instructor at the French Pastry School.  Join Chef Alissa this afternoon and learn how to perfect the treasured French macaron.  A light lunch will be served and you will go home with Macarons.


Click HERE for more information and to make a reservation

Tue - Nov 06
11:00 AM - 2:00 PM
  Julie's Chicken Lombardy with Mushrooms
Tue - Nov 06
7:00 PM - 8:30 PM
  Dinner at 7: Fall Fish in a Flash Chef Paul Lindemuth $45

Fish is easy, versatile, and up at the top of the nutritional hit parade.  Inherently fast cooking and healthy it’s perfectly suited for a quick mid-week meal or a feast with friends.  With these new fall recipes in your repertoire, creating brightly flavored fish-centric dishes that go beyond ordinary is a breeze. Wine and beer will be available for purchase by the glass.


On the menu:
Skillet Roasted Cod with Roasted Red Pepper Sauce, Halibut with Bacon-Sautéed Corn, Sage Browned Butter Seared Scallops, and Autumn Apple Salad with Maple Vinaigrette


Click HERE for more information and to make a reservation

Wed - Nov 07
6:00 PM - 8:30 PM
  Family Cooking Night: Better Than Take Out; Asian Chef Brandy Fernow $50

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


Click HERE for more information and to make a reservation

Thu - Nov 08
6:30 PM - 9:00 PM
  Late Fall Grilling (KJ) Chef Robin Nathan $80

Why limit grilling to just summer months? Take advantage of the crisp, cool weather of autumn and keep the coals burning. Grilling is a great way to get a quick hearty meal on the table during the week and nothing beats the easy cleanup and delicious flavor of grilling. Light the fire and add a smoky char to your next meal.


On the menu:
Cumin Spiced Sweet Potato Soup Shots, Grilled Radicchio Salad with Bacon, Dates & Bleu Cheese, Grill Kissed Pork Tenderloin with Cranberry Mostarda, Buttermilk & Scallion Smashed Potatoes and Salted Caramel-Apple Ice Cream


Click HERE for more information and to make a reservation

Fri - Nov 09
6:30 PM - 9:00 PM
  Progressive Cocktail Party Marcel's Chef Team $85

We’re throwing a cocktail party and you’re invited!  Yes, all of us!  The Marcel’s chefs are congregating in the kitchen for a night of bites and nibbles, drinks and conversation. Six small plates, two desserts and a whole lot of chef coats. This is definitely a night when too many cooks in the kitchen is a good thing!


On 
the menu: Prosciutto Wrapped Shrimp Stuffed with Jalapeno and Cheese, Fried Plantain Tostones with Queso de Oaxaca, Posole Verde with Butternut Squash and Carnitas, Tomato Soup Shooters with Bacon Jam Grilled Cheese, Crab Cakes with a Tarragon Tomato Aioli, Pumpkin/Pear Crisp and Salted Caramel Ice Cream with Apple Compote


Click HERE for more information and to make a reservation

Sun - Nov 11
12:00 PM - 2:30 PM
  Soup and Quick Bread Suppers Chef Robin Nathan $80

What’s more comforting than a hearty bowl of homemade soup aside a slice of freshly baked bread.  For dinner or lunch, simmering all day in a slow cooker or pulled together quickly on the stove, these three soups and their leavened counterparts really satisfy. Chef Robin is making it simple to create delicious, nourishing soups and warm bread for dipping or slathering to serve any day of the week.


On the menu:
Creamy Wild Rice Soup with Flaked Crab and Irish Soda Bread, Albondigas Soup (Southwestern Meatball and Chile Soup) and Flaky Cheddar-Scallion Biscuits, Malaysian Laksa Soup (Creamy Coconut Milk soup with Shrimp and Noodles) Japanese Milk Bread Rolls, and Chef Robin’s Ice Cream for dessert


Click HERE for more information and to make a reservation

Tue - Nov 13
11:00 AM - 2:00 PM
  Jennifer's Salmon with Pesto and Tomatoes
Wed - Nov 14
6:30 PM - 9:00 PM
  Fall Comforts Chef Kiley Fields $80

Explosions of color, flavor, and texture; this is a combination that draws people to good food.  The change of season is as good a reason as any to gather your closest circle to savor a casual, seasonal inspired menu. Join Chef Kiley as this class features a complete meal starring all the local favorites of autumn; Brussels sprouts, pears, and apples. 


On the menu:
Camembert with Apple Pear Chutney, Crispy Brussels Sprout Salad, Chicken Paprikash with Spaetzle, and Maple and Cinnamon Bread Pudding


Click HERE for more information and to make a reservation

Thu - Nov 15
6:30 PM - 9:00 PM
  Chez Panisse Date Night Chef Paul Lindemuth $80

Opened in 1971 by restauranteur, author, and food activist Alice Waters, Chez Panisse became known as one of the inspirations for the style of cooking known as California cuisine. From the beginning, the restaurant was lauded as an eatery that used the highest quality food available; focused on ingredients rather than technique, developer of direct relationships with local farmers, ranchers and dairies. Tonight, Chef Paul pays homage to the restaurant, the chef, and the beliefs of true farm to table cooking.


On the menu:
Ricotta Baked with Herbs and Olive Oil, Beet and Avocado Salad with Citrus Vinaigrette, Pan-Fried Truffle Chicken Breasts, Salt-Roasted Potatoes with Chives and Crème Fraiche
and Apricot Bread Pudding


Click HERE for more information and to make a reservation

Sat - Nov 17
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Gobble Gobble Chef Jamie Bordoshuk $40

What’s more fun than eating Thanksgiving dinner? Making Thanksgiving dinner!  This year, it’s your turn to slice, dice, mix, stir, whisk, and whip up these family favorites that are sure to be gobbled up off the celebration table. 


On the menu: Midwest Brined Turkey Steaks with Cranberry-Orange Relish, Three Cheese Mac and Cheese
, and Mini Pumpkin Pies with Whipped Cream


Click HERE for more information and to make a reservation

Sat - Nov 17
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Pilgrim Supper Chef Jamie Bordoshuk $45

Thanksgiving represents family, tradition, and a feast!  Sure, everyone loves turkey, but the side dishes and desserts make the meal. This year impress your family by taking these traditional holiday dishes and giving them an updated twist for this year’s family celebration.


On the menu: Savory Roasted Turkey Filets with
Orange-Cranberry Compote, Alfredo Mac and Cheese, and Individual Pumpkin Pies with Sweet Cream

Click HERE for more information and to make a reservation

Sat - Nov 17
6:30 PM - 9:00 PM
  Pizza and Wine Night Chef Brandy Fernow $85

Wine with pizza is like beer with fish and chips, it just works! The right wine enhances the sweetness of the tomato sauces and cuts the fat of the cheese. Like any successful food marriage, the two work together to create a delicious flavor profile; a slice in one hand and a glass of vino in the other. Slice of sausage? Pour a Syrah. Margherita more your style? Uncork a Dry Rose.  No matter what tops the crust, Chef Brandy will help you find the right blend for the glass.


Click HERE for more information and to make a reservation

Tue - Nov 20
11:00 AM - 2:00 PM
  Didi's Easy Tomato Soup with Grilled Cheese Croutons
Sat - Nov 24
6:30 PM - 9:00 PM
  Spirits and Spice Chef Kelly Sears $85

Building and balancing flavors one upon the other gives dishes variety and depth. Those flavors can come from the fresh ingredients, but also from spirits and spice. Wine, spirits, and beer make a splash in cooking, marinating and tenderizing with their flavors intensifying each recipe and if you’ve ever wondered if spices really matter, try cooking without them. Come and experience the depth of flavor your favorite libation can add to a dish and your favorite spice can add to your glass.


On the menu:
Gruyere and Hard Cider Fondue, Baby Greens with Oranges, Bacon Glazed Pecans & Bourbon Vinaigrette, Seared Tri Tip with Port Fig Butter, Toasted Farro Risotto Style, Roasted Root Vegetables with Black Honey Glaze, and Homemade Bailey’s over Vanilla Ice Cream


Click HERE for more information and to make a reservation

Tue - Nov 27
11:00 AM - 2:00 PM
  Jenny's Pulled Jackfruit Sliders with Apple Slaw
Wed - Nov 28
6:30 PM - 9:00 PM
  Bordeaux Bistro Chef Robin Nathan $85

The Bordeaux region of France is one of the most noteworthy winemaking regions in the entire world.  It’s prized by both wine aficionados and newcomers alike due to its rich flavor, complexity and refined characteristics. While both red and white wines are produced in Bordeaux, it’s typically the red blends that are most prized. Bordeaux red wines are complex, with rich mineral flavors, earthy tones and refined red, black & blue fruit. Tonight, Chef Robin will be exploring the best Bordeaux food pairings & recipes for various styles of Bordeaux Wine.


On the menu:
Shape and bake prepared baguette dough, Arugula Salad with Fresh Oranges and Chèvre Crouton, Bordeaux Beef Stew with Parsley, Scallion Potatoes, and Chocolate Fondue


Click HERE for more information and to make a reservation

Fri - Nov 30
6:30 PM - 9:00 PM
  Scotch and Steak Chef Paul Lindemuth $85

What better way to kick off the holiday season than with a scotch and some steak! In this classic pairing, Chef Paul is whipping up some masterful steak dishes and sides and our scotch expert will be educating on all things scotch. Lift your glass!


On the menu: Steak Fajita Grilled Cheese, Skirt Steak with Fennel Salad, Seared Steak Tartare with Rosemary, Gojuchang Steak Skewers, and Salted Butterscotch Blondies


Click HERE for more information and to make a reservation

Sat - Dec 01
11:00 AM - 1:30 PM
  Sweet Confrectionaries Guest Chef Alissa Wallers $80

Marcel’s is so excited to have guest chef, Chef Alissa Wallers in the Marcel’s kitchen today.  Alissa is a graduate of both The French Pastry School and The Cooking and Hospitality Institute of Chicago.  Alissa’s resume includes work and study under renowned Pastry Chef Francois Payard, Pastry Chef at the Sofitel Water Tower Hotel, leadership of the pastry department at the Waldorf Astoria, and currently an instructor at the French Pastry School. Join Chef Alissa this afternoon you will learn how to make homemade chocolate and sugar confections for beautiful holiday gifts to give or keep for yourself!  A light lunch will be served and you will go home with confections.


On the menu: Dark Chocolate Mendiants, Traditional French Chocolate Candy, Peanut Butter Milk Chocolate Clusters, and Peppermint Marshmallow


Click HERE for more information and to make a reservation

Sat - Dec 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.

Sun - Dec 02
12:00 PM - 2:30 PM
  Authentic Mexican Holiday Chef Paul Lindemuth $80

In the Yucatán, as throughout Mexico, the Christmas season officially kicks off with the feast of the Virgin of Guadalupe. The gastronomy of the Yucatan is among the most exciting in Mexico. Cultural influences on the cuisine range from European and Caribbean to Middle Eastern and indigenous, all putting their spin on regional favorites. 


On the menu: Mexican Christmas Eve Salad, Chicken Pozole Verde, Sweet Potato Tamales, and Chocolate Butter Cookies with Dulce de Leche


Click HERE for more information and to make a reservation

Tue - Dec 04
11:00 AM - 2:00 PM
  Teri's Squash and Leek Risotto
Wed - Dec 05
6:30 PM - 9:00 PM
  Charleston Holiday Chef Brandy Fernow $85

Charleston is the culinary capital of the Carolina coast and there’s no place like it at Christmas.  Take a drive through holiday light show in James Island County Park. Spend a day at the Holiday Market at Marion Square which houses Charleston’s official 60-foot holiday tree and is the gathering place for local farmers and artisans to offer an assortment of holiday baked goods and gifts.  Chef Brandy embraces low country at Christmas as she emulates the Christmas Progressive dinner highlighting three historic locations; Kings Courtyard Inn, Circa 1886 and John Rutledge House.


On the menu
: Mansion Mule with Rye and Ginger Beer, Classic Southern Spiced Shrimp and Creamy Grits, Circa 1886 Inspired Filet of Beef with Honey Cabernet Demi-Glace, Low Country Field Pea Cassoulet, and Chocolate Bourbon Bundt Cakes with Praline Cream


Click HERE for more information and to make a reservation

Thu - Dec 06
6:30 PM - 9:00 PM
  Tamales! Chef Kiley Fields $80

For some, the holy grail of holiday cooking is the croquembouche.  For others, it's the perfect latke or maybe the complete turkey dinner.  But for many families, Christmas is tamalada time; time to crowd into a fragrant kitchen and scoop, smear, wrap, and tie; tamale making.  Expand your current holiday traditions of tree trimming, cooking decorating, and Christmas shopping and give tamales a try.

 
On the menu:
Shrimp, Crab and Avocado Cocktail, Red Tamales with Chicken, Poblano and Cheese Tamales, and Churros with Chocolate Sauce


Click HERE for more information and to make a reservation

Fri - Dec 07
6:30 PM - 9:00 PM
  Celebrate! Small Plates & Sparklers Chef Robin Nathan $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 ice-cold bubbles! Serving them up small-plate style, Chef Robin is presenting a selection of great bites that you can mix and match and pairs them with the perfect bubbly libation. 


On the menu
:
Smoked Salmon 5-layer Dip, Sriracha and Tomato Soup Shots with Bleu Cheese, Black Pepper and Maple Pecans, Pan Roasted Figs with Bacon and Chile, Cacio e pepe chips (like Italian nachos!), Spanish Shrimp with Garlic Sauce, and Cranberry & Basil Sorbet floated with Sparkling Wine and Basil Chiffonade


Click HERE for more information and to make a reservation

Sun - Dec 09
1:00 PM - 4:00 PM
  Cookie Exchange Chef Kelly Sears $75

If you love celebrating the holidays with a huge assortment of homemade cookies but can’t face all that baking, a cookie swap is the perfect solution for you! Let us simplify your holiday baking by cooking up an evening of mixing, shaping, baking and decorating a tasty and beautiful box of holiday cookies.  We’ll put on a pot of soup, bake up a storm, and everyone will leave with two dozen cookies and plenty of new recipes to add to your cookie jar!  


On the menu
: Dark Chocolate Crackles, Cranberry Streusel Shortbread Bars, Piped Butter Tea Cookie Stars, Jammy Thumbprint Cookies, and White Chocolate, Cranberry and Pistachio Cookies


Click HERE for more information and to make a reservation

Tue - Dec 11
11:00 AM - 2:00 PM
  Teri's Crostini with Roasted Grapes and Olives
Tue - Dec 11
6:30 PM - 9:00 PM
  Girl's Night Out: Cava and Tapas Chef Kiley Fields $80

Between Thanksgiving dinner and your upcoming Christmas feast, it’s time for a time out – a winter Spanish cocktail soirée with bubbly Cava drinks and a menu of small plate indulgences. Now that’s a party!


On the menu:
Tomato Bread with Anchovies and Spanish Cheese, Roasted Beet and Orange Salad with Marcona Almonds, Mussels with Chorizo and Cider, Lamb Chops with Olive and Rosemary, and Goat Cheese Pudding with Honey


Click HERE for more information and to make a reservation

Wed - Dec 12
6:30 PM - 9:00 PM
  Effortless Entertaining Chef Kelly Sears $80

Hosting Thanksgiving, Christmas, or 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! Throwing that party sounds just hectic, not heartwarming. 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:
Arugula, Chorizo & Fig Salad with Sherry Vinaigrette, Hard Cider Braised Pork with Roast Potatoes, Carrots, and Apples, Nutmeg and Black Pepper Popovers, and Maple Gingerbread Cake with Salted Maple Caramel Sauce


Click HERE for more information and to make a reservation

Fri - Dec 14
6:30 PM - 9:00 PM
  Holiday Street Food Chef Brandy Fernow $85

International inspiration! Street food is a way to intimately connect with communities different than our own. All around the world, street food is vibrant, social, humble, and diverse. Embrace the diversity of food, people, ethnicity, cultures and life as we guide you on this culinary journey. Try your hand at making these popular street and food cart dishes from roads around the world.  Experience the aromas and tastes of local people and go global in the kitchen this holiday season one bite at a time.


On the menu: 
Greek Style Crispy Calamari with Spicy Herbed Gremolata, Steak Kebabs with Pomegranate Glaze, Arepas with Queso de Oaxaca, Polpette: Pork Meatballs with Spicy Tomato Sauce and Shaved Parmesan, Bartlett Pear and Red Grape Pizzetta, Sweet Potato Galettes with Caramelized Shallots, and Mini Tres Leches Cakes with Brandied Cherries


Click HERE for more information and to make a reservation

Sat - Dec 15
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Holiday Baking Chef Jamie Bordoshuk $40

Holiday treats are as fun to make as they are to give.  With Chef Jamie 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
:
Christmas Tree Sugar Cake Cone Forest, Candy Cane Peppermint Bark and Vanilla Cream Cheese Bon Bons


Click HERE for more information and to make a reservation

Sat - Dec 15
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Holiday Baking Chef Jamie Bordoshuk $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
:
Christmas Tree Sugar Cake Cone Forest, Candy Cane Peppermint Bark and Vanilla Cream Cheese Bon Bons


Click HERE for more information and to make a reservation

Sun - Dec 16
12:00 PM - 2:00 PM
  Big Kids (Ages 12-16) Holiday Baking Chef Jamie Bordoshuk $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 treats for friends and family, this holiday baking class will send you home with a box of extraordinary treats to share or keep for yourself.


On the menu:
Christmas Tree Sugar Cake Cone Forest, Candy Cane Peppermint Bark, Vanilla Cream Cheese Bon Bons and Pinwheel Spiral Swirl Sugar Cookies 


Click HERE for more information and to make a reservation

Tue - Dec 18
11:00 AM - 2:00 PM
  Jenny's Roasted Mushroom Soup with Dill and Lemon Gremolata
Thu - Dec 20
6:30 PM - 9:00 PM
  Holiday Comforts Chef Robin Nathan $85

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.


O
n the menu: Kentucky Bourbon & Cider Mules, Sautéed Pear Salad with Arugula and Pinot Noir Vinaigrette, Boneless Braised Short Ribs with Pearl Onions and Parsnips, Horseradish Smashed Potato, Portillo’s-Style Chocolate Cake


Click HERE for more information and to make a reservation

Sat - Dec 22
6:30 PM - 9:00 PM
  Gather Round the Table 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:
Sautéed Pears with Warm Bacon Mushroom Vinaigrette, Braised Pork & Chorizo Stew over Cream Polenta, Butternut Squash Rolls with Honey Butter, and Hot-Cocoa Affogato with Peppermint Ice Cream


Click HERE for more information and to make a reservation

Thu - Dec 27 -- Fri - Dec 28
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Winter Comfort Food Chef Jamie Bordoshuk $75 for both days

There might be a serious chill in the air but with these wintry recipes, you’ll warm up in no time! These treats take inspiration from the season and are the perfect activity for a snow day. On the menu:

 

Thursday:  Broken Spaghetti Risotto, Artichoke & Sun-Dried Tomatoes Pesto Chicken and Whipped Cream & Fruit Sandwiches

 

Friday:  Beef Stroganoff with Yogurt and Dill Sauce, Shrimp Cakes with Lemon Aioli and Malted Milk Chocolate Chip Cookies.


Click HERE for more information and to make a reservation

Thu - Dec 27 -- Fri - Dec 28
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Winter Comfort Food Chef Jamie Bordoshuk $85 for both days

The wrapping paper is recycled, the gifts put away and the guests have all gone home; time for some outdoor fun! Ice skating, snowball fights, and sledding makes no room for cabin fever!  After all this cold weather outdoor time, Chef Jamie has the perfect warm-up treats for this school break

On the menu:

 

Thursday:  Bacon Parmigiano-Reggiano Risotto, Chicken Filets with Artichoke Hearts and Texas Toast Fruit Sammys

 

Friday:  Beef and Egg Noodles with Dill Greek Yogurt, Shrimp Cakes with Lemon Aioli and Malted Milk Chocolate Chip Cookies.


Click HERE for more information and to make a reservation

Thu - Jan 03 -- Fri - Jan 04
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Soup Plantation Chef Jamie Bordoshuk $75 for both days

Warm up from the chill outside with a tasty bowl of goodness.  Pair with a sandwich, a chunk of bread for dipping or a bit of cheese or croutons for mixing in and you’ve got yourself a satisfying lunch. On the menu:

 

Thursday: Chicken Barley Soup, Handmade Oyster Crackers and Oreo Stuffed Chocolate Chip Cookies

 

Friday:  San Francisco Bay Chowder, Cast Iron Cheddar Cornbread and Cinnamon Toast Crunch Bars


Click HERE for more information and to make a reservation

Thu - Jan 03 -- Fri - Jan 04
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Soup Plantation Chef Jamie Bordoshuk $85 for both days

Soup makes the perfect lunch or dinner. Healthy, hearty, and a tasty way to eat those vegetables!  These are sure to become family favorites and have everyone asking for seconds. On the menu:

 

Thursday: Vegetable Chicken Soup with Barley, Parmesan and Thyme Crackers and Oreo Stuffed Chocolate Chip Cookies

 

Friday: Southampton Clam Chowder, Cheddar Cornbread Skillet and Toasted Cinnamon Crunch Bars 


Click HERE for more information and to make a reservation

 

© 2011 Marcel’s Culinary Experience