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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

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

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


Click HERE for more information and to make a reservation

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

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

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


Click HERE for more information and to make a reservation

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

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

 

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

 

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

 

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

 

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


Click HERE for more information and to make a reservation

Mon - Jul 09 -- Thu - Jul 12
2:00 PM - 4:00 PM
  Big Kids (Ages 12-16): Globetrotting: France! Chef Jamie Bordoshuk $50/day or $180/all 4 days

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

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

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

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

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

Click HERE for more information and to make a reservation  

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

 

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

 

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

 

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


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


Click HERE for more information and to make a reservation

Mon - Jul 16 -- Thu - Jul 19
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Camp: Globetrotting: Spain! Chef Jamie Bordoshuk $45/day or $160/all 4 days

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

 

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

 

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

 

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

 

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

Click HERE for more information and to make a reservation  
Tue - Jul 17
6:00 PM - 8:30 PM
  Family Cooking Night: Tuscan Summer Chef Kiley Fields $50

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

 

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

 

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

 

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

 

Monday, July 30

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

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

 

Tuesday, July 31

Eggs, Vegetables, Grains, Pasta and Mother Sauces

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

 

Wednesday, August 1

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

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

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

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

 

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

 

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

 

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

 

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

 

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

 

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


Click HERE for more information and to make a reservation

Tue - Aug 14
6:00 PM - 8:30 PM
  Family Cooking Night: Greek Night! Chef Kiley Fields $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. Tonight is centered around the Mediterranean flavors of Greek cuisine.  Greek food is as vibrant as its people with the heady flavor of lemon, garlic and oregano all taking enter stage.  Enjoy this selection of Greek recipes that your family will love including pillowy pita, lemon laced chicken and baklava, a traditional Greek dessert.
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: Roasted Red Pepper Hummus with Pita, Horiatiki Salad, Brined Chicken Thighs with Lemon and Oregano, and Pistachio Baklava Bites

Click HERE for more information and to make a reservation
Thu - Aug 16
6:30 PM - 9:00 PM
  Ribs, Sides, and Sauces (KJ) Chef Kiley Fields $80

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


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


Click HERE for more information and to make a reservation

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

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

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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

Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Friday, September 21:

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

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

 

Friday, September 28:

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

 

Friday, October 5

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

 

Friday, October 12

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


Click HERE for more information and to make a reservation

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

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


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

 

Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Friday, September 21:

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

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

 

Friday, September 28:

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

 

Friday, October 5

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

 

Friday, October 12

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Friday, September 21:

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

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

 

Friday, September 28:

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

 

Friday, October 5

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

 

Friday, October 12

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


Click HERE for more information and to make a reservation

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

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


Friday, September 21:

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

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

 

Friday, September 28:

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

 

Friday, October 5

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

 

Friday, October 12

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


Click HERE for more information and to make a reservation

 

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