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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Tue - Apr 03
11:00 AM - 2:00 PM
  Jennifer's Sesame Chicken Noodles




Thu - Apr 05
6:30 PM - 9:00 PM
  Mediterranean from Sea and Land Chef Kiley Fields $85

With access to a variety of fresh vegetables, fruits, beans, fish, and legumes, as well as yogurt and olive oil, the Mediterranean style of eating has proven to be one of the best ways to “eat healthy.” If you like a glass of wine with dinner, if you eat bread and pasta without apology, if you prefer fresh food that is simply prepared, and if you prefer quality over quantity, you will be eating well!  Join Chef Kiley as she brings the focus of the Mediterranean kitchen to your kitchen.  


On the menu: Spiked Roasted Lemonade with Pomegranates and Ouzo, Charred Octopus, Celery and Chickpea Salad with Chermoula Vinaigrette, Lamb Chops with Herbed Tahini, Freekeh with Roasted Carrots, Dates and Preserved Lemon, and Pistachio Baklava

Click HERE for more information and to make a reservation

Sat - Apr 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 - Apr 07
6:30 PM - 9:00 PM
  Sonoma in Spring Chef Robin Nathan $85

Spring blooms beauty in wine country. Celebrate the season of beginnings when certain foods are at their peak; beautiful, seasonal, fast and fabulous. Whether it’s soft and juicy, delightfully savory or has a hint of sweetness, come and enjoy wine country flavors and the wines that make perfect partners for early spring fare.


On the menu
: Flatbreads with Asparagus Salsa and Miso Vinaigrette, Santa Margharita Tri Tip with Gorgonzola Dolce, Summer Garden Sauté with 3 Herb Pesto, and Sweet Olive Oil Ice Cream with Roasted Strawberries


Click HERE for more information and to make a reservation

Tue - Apr 10
11:00 AM - 2:00 PM
  Teri's Flank Steak Lettuce Cups
Thu - Apr 12
6:30 PM - 9:00 PM
  Coastal Spring Chef Paul Lindemuth $80

From the mountains of California and the Pacific Northwest, to the steamy Gulf of Mexico, and the urban bustle of New England, spring is the perfect time to savor the flavors from the U.S. Coastal regions.  We love the flavors of the soulful south where the unique blend of cultures has produced an almost endless array of great food unequaled in flavor and tradition plus the west coast with its experimentation and year-round harvests and the East coast's classics re-invented with modern twists.


On the menu: Buttery Deviled Eggs with Microgreens, Pappardelle with Asparagus, Lemon and Goat Cheese, Grilled Salmon with Citrus Salsa Verde, and Chamomile Panna Cotta with Rhubarb Reduction


Click HERE for more information and to make a reservation

Fri - Apr 13
6:30 PM - 9:00 PM
  International Street Food: From Bangkok to Barcelona Chef Brandy Fernow $80

Cooking isn't just about putting food on the table. The sound of sizzling garlic, the bright crunch of cilantro, and the tongue-numbing sensation of exotic spice -- every ingredient is part of a culinary story, a taste of place.  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. 


On the menu: Spanish Meatball Albondigas with Romesco Sauce, Shiitake Mushroom Dumplings with Sichuan Peppercorn and Chili Sauce, Pork Bahn Mi Sandwich with Pickled Carrot Slaw, Tom Kha Gai Coconut Soup, Manchego Croquetas, and Italian Ricotta Donuts with Cinnamon Cream Sauce


Click HERE for more information and to make a reservation

Sat - Apr 14
12:00 PM - 2:00 PM
  Cheers to the Publican Demo & Book Signing Chef Paul Kahan $60 (With Book)

Chef Paul Kahan presents Cheers to the Publican (Demo & Book Signing)(this price does include the purchase of the book; retail value of $40)

While many of the most celebrated chefs in the country are publishing their first cookbooks before the first reviews are even in, James Beard Award winning Chef Paul Kahan has kept his focus on his now nine restaurants rather than his personal brand. But after 20 years, Cheers to The Publican is Paul Kahan's toast to the food he loves to make and share, the characters who produce the ingredients that inspire him, and the other cooks he honors. Marcel's is thrilled to welcome Paul back to our kitchen for a demonstration of dishes from Cheers to The Publican followed by a book signing. Join us for this very special event with one of the blazing stars of the Chicago culinary scene. Books must be purchased at either Marcel's or The Bookstore of Glen Ellyn.

Click HERE for more information and to make a reservation

Sat - Apr 14
12:00 PM - 2:00 PM
  Cheers to the Publican Demo & Book Signing Chef Paul Kahan $35 (Without Book)

Chef Paul Kahan presents Cheers to the Publican (Demo & Book Signing)(this price does not include the purchase of the book)

While many of the most celebrated chefs in the country are publishing their first cookbooks before the first reviews are even in, James Beard Award winning Chef Paul Kahan has kept his focus on his now nine restaurants rather than his personal brand. But after 20 years, Cheers to The Publican is Paul Kahan's toast to the food he loves to make and share, the characters who produce the ingredients that inspire him, and the other cooks he honors. Marcel's is thrilled to welcome Paul back to our kitchen for a demonstration of dishes from Cheers to The Publican followed by a book signing. Join us for this very special event with one of the blazing stars of the Chicago culinary scene. Books must be purchased at either Marcel's or The Bookstore of Glen Ellyn.

Click HERE for more information and to make a reservation

Sun - Apr 15
12:00 PM - 5:00 PM
  Springtime Breads Workshop Chef Robin Nathan $75

Spend the day learning how to make the breads that can be enjoyed all season long. Chef Robin has her tricks to making great pizza dough that can be grilled when summer arrives and the perfect sweet biscuit for summer shortcakes, and more! Paired with these breads will be a bright pesto to highlight grilled shrimp, a charcuterie spread, and a fresh corn chowder.


On the menu:
Pizza for the Grill with Shrimp and Cotija, Spicy Wisconsin Cheese Bread with Marché Charcuterie, Ultimate White Dinner Rolls with Summer Corn Chowder, and Sweet Biscuit Strawberry Shortcake


Click HERE for more information and to make a reservation

Tue - Apr 17
11:00 AM - 2:00 PM
  Julie's Spicy Turkey Meatballs
Wed - Apr 18
6:30 PM - 9:00 PM
  Fresh Picked: Spring Greens & Grains Chef Brandy Fernow $80

With spring comes more sunshine, longer days, blooming flowers, and of course, fresh seasonal produce.  The markets are once again full of vibrant produce from artichokes and baby carrots to beets and watercress. Start with a high-quality protein, pair it with colorful greens, and flavorful heirloom grains and the result is a gorgeous array of colors, textures, and flavors.


On the menu:
Layered Beet and Goat Cheese with Baby Spring Greens, Lemony Farro Risotto with Shrimp, Carrot Ricotta Tart with Watercress, and Strawberry Rhubarb Crisp with Vanilla Cream


Click HERE for more information and to make a reservation

Thu - Apr 19
6:30 PM - 9:00 PM
  Multi-Use Instant Cookers Chef Kelly Sears $85

Multi cookers are the rage, and for good reason.  They have the ability to cook everything at lightning-speed and in one pot process without sacrificing flavor, texture or taste.  Reduce your cooking time up to 70% compared with traditional cooking methods; risotto in less than 10 minutes, stock in 30, perfect rice, even yogurt, these multi pots do it all and in fine fashion.  Spend the evening exploring all the multi-use instant cookers have to offer. Fagor Lux MultiCooker will be available at a 20% discount to class participants this night only.


On the menu: Grilled Flatbread with White Bean & Sundried Tomato Hummus, Mediterranean Seafood Stew, Citrus Scented Basmati Rice with Fennel & Orange, and Yogurt Cake with Strawberry-Rhubarb Sauce


Click HERE for more information and to make a reservation

Sat - Apr 21
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Spring Has Sprung Chef Jamie Bordoshuk $40

With Spring comes more sunshine, lighter jackets, and fresh dishes from the kitchen.  A yummy chicken lunch, starting with crackling roasted chicken and ending with dessert style waffles and the season’s first berries awaits. Spring has sprung, and it couldn’t be tastier!


On the menu:
Lemon, Thyme & Rosemary Roasted Chicken, Ginger Quinoa Salad with Apples, and Waffle and Strawberry Trifle


Click HERE for more information and to make a reservation

Sat - Apr 21
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Spring into Fresh Chef Jamie Bordoshuk $45

When the weather starts warming up and you can sense springtime in the air, it’s time to do away with heavy meals and replace them with light and delicious flavors of spring. Bright fresh flavors straight to your table.


On the menu: Roasted Chicken with Caramelized Lemons and Cherry Tomatoes, Steamed Hearty Grains with Apples, and Coconut Belgian Waffle and Strawberry Trifle


Click HERE for more information and to make a reservation

Sat - Apr 21
6:30 PM - 9:00 PM
  Classic American Steaks & Cocktails Chef Paul Lindemuth $85

Bold cocktails and hearty steakhouse dishes make the perfect couple! Chef Paul is emulating the classic steakhouse element; from juicy steaks to hearty sides, decadent desserts and the perfect cocktail, it’s why we visit steak houses above all others.


On the menu: Templeton Rye Old Fashioned, The Lady Killer, Sear-Roasted Rib Eye with Parmesan Creamed Chard, Filet with Balsamic/Red Wine Reduction, Roasted Fingerling Crisps with Rosemary and Shallots, and Bittersweet Chocolate/Salted Caramel Soufflé Cakes


Click HERE for more information and to make a reservation

Sun - Apr 22
12:00 PM - 2:00 PM
  Big Kids (Ages 12-16): Spring is in the Air Chef Jamie Bordoshuk $50

Spring can bring dreary days and grey skies.  Today let’s banish the beige and eat the colors of the rainbow! Fresh grass green haricot verts, sunset red tomatoes, and purple hued plums; this tasty color filled meal will be as pretty to look at as it will be to eat.


On the menu:
Pork Tenderloin Medallions with Pan Sauce, Roasted Haricots Verts with Balsamic Glaze and Parmigiano-Reggiano, Tomato Tarragon Dressed Spring Greens and Plum Coffee-Cake Muffins


Click HERE for more information and to make a reservation

Tue - Apr 24
11:00 AM - 2:00 PM
  Jenny's Salad Workshop
Tue - Apr 24
7:00 PM - 8:30 PM
  Dinner at 7: Bright & Balanced Chef Lynn Dugan $45

Spring is the ultimate season for fresh produce.  Bright and refreshing, vegetable forward dishes will awaken your taste buds after winter’s heavy meals.  In-season herbs, greens, vegetables, and fruits all shine in Lynn’s tasty menu soon to join your weeknight rotation. Wine and beer will be available for purchase by the glass.


On the menu: Shredded Brussels Sprouts Salad with Citrus Vinaigrette, Spring Pea Pasta with Prosciutto, and Pan Grilled Salmon with Cucumber Dill Sauce


Click HERE for more information and to make a reservation

Thu - Apr 26
6:30 PM - 9:00 PM
  Rustic Bistro Bites Chef Paul Lindemuth $80

The essence of rustic cuisine is hearty, homemade, simple but inviting and aimed at casual enjoyment.  Calling on his extensive travel experiences, together with insights from his years in the kitchen, Chef Paul has put together a comprehensive menu of fresh and modern bistro-inspired dishes made only from seasonal ingredients.


On the menu: Fresh and Smoked Salmon Rillettes, Bacon, Blue Cheese and Caramelized Onion Puff Pastry Tarts, Chilled Macadamia Gazpacho with Cured Asparagus, Zucchini and Tomato Verrines with Crisp Prosciutto and Lemon-Lavender Pudding Cakes


Click HERE for more information and to make a reservation

Fri - Apr 27
6:30 PM - 9:00 PM
  Farm to Table with Revolution Brewing Chef Kelly Sears & Lucas Murray $85

Marcel’s is pairing with Revolution Brewing to create warm and welcoming flavors from plate to glass.  The growth of craft breweries in the U.S. has been nothing short of a revolution and Revolution Brewing is standing tall in this new crowd. The changing tastes of beer drinkers demand bigger flavors and more variety. That's exactly what they give you at Revolution Brewing, producing about 50 different beer styles each year. Our casual, seasonal menu showcases the best brew for each dish, whether we’re pouring it in or pairing alongside.


On the menu: Grilled Bread with Red Lentil Hummus, Cucumber, Feta and Arugula, Belgian Mussels with Bottoms Up Wit,
Seared Tri Tip with Spicy & Sweet Eggplant Relish, Roasted Fingerlings with Bacon, Carrot Puree, and Eugene Porter Chocolate Cake with Espresso Caramel Sauce


Click HERE for more information and to make a reservation

Sun - Apr 29
12:00 PM - 5:00 PM
  Advanced Cooking: Around the World: Dumplings Workshop Chef Kiley Fields $85

A dumpling may be defined as a pocket of dough filled with some form of savory or sweet stuffing, but they are oh so much more than the sum of their parts.  Dumplings are a marvel of world cuisine, both simple and complex, local and global, adaptable yet fixed in tradition. From Asian Steamed Buns and Georgian Khinkali, to Turkish Manti and sweet Danish Ebelskivers, dumplings come in all shapes, sizes, and flavors and from all corners of the globe.  


On the menu: Steamed Char Siu Bao, Beef and Potato Empanadas, Lamb Samosas, Beef and Pork Khinkali, Ricotta Gnudi, Turkish Manti, Wild Mushroom and Sauerkraut Pierogi, and Ebelskivers with Lingonberry Jam


Click HERE for more information and to make a reservation

Tue - May 01
7:00 PM - 8:30 PM
  Dinner at 7: Adventures in Modern Middle Eastern Flavors Chef Robin Nathan $45

A dollop of yogurt, a shower of fresh herbs, a swipe of spicy harissa; all signature flavors of Middle Eastern food embraced by people all over the world and they deserve a spot in your kitchen too. The Middle East is a fertile spot on the culinary map. Over the years, various empires have ruled the region's countries, leaving their imprint on the colorful, aromatic, and diverse flavors. From Beirut, the 'Paris of the Middle East,' to Jerusalem, considered the oldest city in the world, you will get a taste of this incredible culinary heritage. Wine and Beer will be available for purchase by the glass.


On the menu
: Roasted Red Pepper and Walnut Dip (Muhummara), Flatbreads with Za'atar, Lamb Kebab with Almond- Rice Pilaf, and Orange-Semolina Cake (Basboosa)


Click HERE for more information and to make a reservation

Thu - May 03
6:30 PM - 9:00 PM
  The Birds & The Bees Chef Kelly Sears $80

Tonight, we celebrate the humble chicken and the honeybee.  Chickens are the chameleons of the culinary world. Used worldwide, chicken lends itself to almost every method of cooking and every culture.  Honey, the first sweetener before the discovery of sugar, is suitable for both savory and sweet dishes.  This class will show you how to use every part of the bird to create four great dishes, each featuring honey.


On the menu:
Grilled Brioche with Fresh Ricotta and Warm Honey, Spring Panzanella Salad with Lemon Honey Vinaigrette, Dukkah-Crusted Chicken atop Charred Onion Hummus and Roasted Cauliflower, Cast Iron Corn Bread with Honey Butter, and Fresh Berries with Vanilla Mascarpone and Honey


Click HERE for more information and to make a reservation

Sat - May 05
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16): Make & Take Chicken Enchiladas Chef Kiley Fields $50

It’s Cinco de Mayo and time for you to treat the family to a taste of Mexico with a meal made just by you!  Cheese Chicken Enchiladas are the highlight, accompanied by a zesty side, a zippy dip. And a sweet finish. You’ll eat here and have some to take home and bake later!


Click HERE for more information and to make a reservation

Sat - May 05
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

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

Sat - May 05
6:30 PM - 9:00 PM
  Cinco de Mayo Chef Robin Nathan $85

Festive cocktails, tasty tacos, and mingling among friends both known and new, what better way to spend Cinco de Mayo 2018?  Bring your best amigos and join Chef Robin for an evening of sipping and sampling the finest fare from south of the border.


Click HERE for more information and to make a reservation

Sun - May 06
12:00 PM - 5:00 PM
  Advanced Cooking: Regional Mexican Mole Workshop Chef Paul Lindemuth $85

Mole is considered by many to be Mexico’s national dish. Two states in Mexico claim to be the origin of mole: Oaxaca (which is said to have over seven regional moles), Puebla, and San Pedro Atocpan, part of the Federal District of Mexico, better known as Mexico City.  The National Festival of Mole is hosted every October in San Pedro Atocpan. Each region has their own recipe of varied complexity, influenced by global ingredients like almonds from Spain, cinnamon from Asia, chiles from Mesoamerica, pumpkin seeds, sesame seeds, onions, garlic, dried and fresh herbs. Spend an afternoon with Chef Paul savoring the regional differences of Moles.


Click HERE for more information and to make a reservation

Tue - May 08
11:00 AM - 2:00 PM
  Jennifer's Broccoli, Cheddar & Wild Rice Frittatas
Wed - May 09
6:30 PM - 9:00 PM
  Girls Night Out: Small Plates from the Wine Bar Chef Kiley Fields $80

The same old bars seem tired, a restaurant too much of a commitment; for a fresher option, gather your friends and toast to warmer weather with small bites and big glasses in the Marcel’s kitchen.  Chef Kiley is serving up nibbles, bites, and small plates that pair perfect with a glass of sparkly white or spicy red.  Cook, nosh, sip, and savor.


On the menu: Marché Cheese and Charcuterie Board, Chicken Liver Paté with Cherry Compote, Steak Tartare with Toast Points, Crispy Cauliflower with Preserved Lemon, Currants and Pine Nuts, Brown Butter Seared Scallops on Polenta, and Chocolate Pots de Crème


Click HERE for more information and to make a reservation

Thu - May 10
6:30 PM - 9:00 PM
  Tuscany to Your Table Chef Brandy Fernow $80

Tuscany's idyllic countryside, artistic treasures and fragrant, rustic cuisine combine to make it one of Italy's most idealized regions. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking is an expression of the Mediterranean diet; simple fresh ingredients that are rich on flavor. Highlighting legumes, cheeses, vegetables, and fruit, bring Tuscany to your table and take your taste buds on a journey, no plane ticket required!


On the menu
: Fregola Pasta with Pancetta and Pecorino Sardo, Prosciutto Wrapped Halibut with White Balsamic Reduction, Green Beans with Arugula Mint Pesto, and Spring Fruit Tart with Almond Frangipane


Click HERE for more information and to make a reservation

Fri - May 11
6:30 PM - 9:00 PM
  A Night Out with Mom Chef Kelly Sears (and her mom) $85

It’s in our mother’s kitchen where we make our first taste discoveries, where we learn our first lessons in cooking, where we understand that food is not just for feeding the body but also for nourishing the soul. Bring your mother, your grandmother, your daughter, or your favorite cooking partner and spend an evening enjoying a meal, reconnecting, and participating in a Marcel’s tradition with Chef Kelly and Sam.


On the menu
: Roasted Cherry Tomato Caprese on Grilled Toasts, Pea Shoot & Little Gem Salad with Poached Citrus Shrimp, Avocado & Green Goddess Dressing, Crispy Chicken with Green Onion Pesto on a bed of Spring Peas and Haricot Verts, Roasted New Potatoes with Smoked Salt, and Lemon Curd Cups with Macerated Strawberries 


Click HERE for more information and to make a reservation

Sat - May 12
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): What to Make for Mom Chef Jamie Bordoshuk $40

Looking for that special gift for mom? Chef Jamie is here to help you whip up a special meal that you can recreate for your mom at home. 


On the menu: Lemon Garlic Shrimp Bake with Panko Crust, Parmigiano-Reggiano Roasted Fingerling Potatoes and Craisin Fruit Berry Scones with Drizzle Frosting


Click HERE for more information and to make a reservation

Sat - May 12
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Mom's Favorite Meal Chef Jamie Bordoshuk $45

Get ready for lunch with Mom on her special day.  Once you have spent this afternoon learning how to cook up a special meal, you’ll be able to surprise mom and your whole family with a delicious meal! 


On the menu: Crunchy Baked Shrimp Scampi, Roasted Red, White and Purple Fingerling Potatoes and Craisin Fruit Berry Scones with Drizzle Frosting


Click HERE for more information and to make a reservation

Tue - May 15
11:00 AM - 2:00 PM
  Julie's Lemon Fusilli w/Arugula
Tue - May 15
7:00 PM - 8:30 PM
  Dinner at 7: Fresh, Simple, Delicious Chef Lynn Dugan $45

Baby spinach, fava beans, early berries; nothing beats spring in Illinois! Fruits and vegetables are cropping up, backyard gardens are planted with promise of a summer harvest and Farmers Markets and the local vegetable stands are just a few short weeks from kicking off.  Lynn has a bushel full of fresh picked flavor to build a tasty array of dishes that are fresh, simple, and delicious! Wine and beer will be available for purchase by the glass.


On the menu: Strawberry Cucumber Spinach Salad with Dijon Vinaigrette, Sheet Pan Roasted Chicken with Asparagus and New Potatoes, Yogurt Cake with Fresh Blueberry Sauce


Click HERE for more information and to make a reservation

Wed - May 16
6:30 PM - 9:00 PM
  Spring Seafood: Salt Block & Cedar Planks Chef Paul Lindemuth $80

Learn quick, simple methods for preparing a wide variety of fish and seafood for every night of the week! Chef Paul is sharing his techniques for cooking on Himalayan salt blocks and his very own cedar planks. You’ll learn tricks, tips and flavor combinations that keep fish moist, sweet, and tender---resulting in dishes your whole family will love. You’ll easily expand your quick-cooking weeknight repertoire to include these new dishes.


On the menu: Salt Block Scallops with Tomato/Basil Vinaigrette, Salt Block Seared Salmon with Lemon/Mustard Glaze and Cucumber/Dill Sauce, Cedar Plank Roasted Shrimp with Fresh and Sun-Dried Tomato/Basil Sauce, and Cedar Plank Roasted Whitefish with Cilantro/Lime Butter, and Mixed Berry Hand Pies


Click HERE for more information and to make a reservation

Sat - May 19
6:30 PM - 9:00 PM
  Vacation Inspiration: Brazil Chef Brandy Fernow $85

Brazil’s unique culinary heritage marries the cuisines of the Portuguese, native Indian, German, Italian, with a little hippie culture mixed in. These influences resulted in the multi-faceted and multi-ethnic nature of Brazilian cuisine that has distinct and unique traits of its own. At the end of the class, you’ll feel so well versed in Brazilian cuisine, you might even start samba dancing! We'll make all the classics. 


On the menu: Acarejé – Fried Black Eyed Pea and Shrimp Falafel, Churrasco - Brazilian Flank Steak with Chimichurri, Feijão Tropeiro – Pinto Beans with Scallions, and Maracuja - Brazilian Passion Fruit Mousse


Click HERE for more information and to make a reservation

Sun - May 20
12:00 PM - 3:00 PM
  Plan the Perfect Cocktail Party Chef Paul Lindemuth $80

Planning the perfect cocktail party doesn’t have to be complicated.  The essential components are good people, good drinks and good eats. Toss a few more details into the mix; the perfect glassware, serving pieces, a properly stocked bar, tips on mixology and you’re golden.  Spring & Summer are full of reasons to celebrate; Memorial Day, graduations, Father’s Day, Barbeques, Al Fresco Nights, and just because! Whether you’re hosting a party or just need a reason to celebrate, Chef Paul is your party planner showing you just how to plan the perfect cocktail party done right!


On the menu:
The Parasol Cocktail, The Bees Knees Cocktail, Rosemary Roasted Pecans, Truffle Deviled Eggs, Smoked Salmon Mousse in Belgian Endive, Ginger/Miso/Spring Pea Dip, Arepas with Pulled Pork and Pickled Red Onions, and Lemon/Lavender White Chocolate Truffles


Click HERE for more information and to make a reservation

Tue - May 22
11:00 AM - 2:00 PM
  Jenny's Roasted Salmon Tacos
Wed - May 23
6:30 PM - 9:00 PM
  Thrill of the Grill Chef Brandy Fernow $80 (KJ)

In the Midwest, we know warm weather has arrived when the neighborhood fills with the tantalizing aroma of backyard grills.  As the kick off to summer begins on Monday, it’s time to get your grill on and join us at our Kamado Joe outdoor grill celebrating all that is summer with grill perfect recipes. More than burgers and bug spray; a backyard cookout means no rules when it comes to deciding what goes on the grill.


On the menu: Grilled Romaine Wedge with Slab Bacon, Sweet, Spicy and Sticky Pork Ribs, Creamy Cucumber and Grilled Potato Salad, Grilled Peaches with Berries and Honey Vanilla Mascarpone

Click HERE for more information and to make a reservation

Thu - May 24
6:30 PM - 9:00 PM
  Spring Fish Roast Chef Robin Nathan $80

When you can’t make it to the lake, bring the lake to you…or at least your plate. Fish is one of the healthiest and most delicious foods you can prepare for yourself. Unfortunately, fish continues to intimidate in terms of how to shop for it and how to cook it. If you love fish but are apprehensive about preparation, we’re going to make it easy. With these tips, you’ll be serving up a flawless fish dinner in no time!


On the menu: Grilled Polenta with Brie, Wilted Spinach and Shiitake Mushrooms, Bacon Roasted Butterflied Trout, Charred Tomato and Arugula Salad with Lemon Vinaigrette, and Chocolate Pudding Cakes


Click HERE for more information and to make a reservation

Tue - May 29
11:00 AM - 2:00 PM
  Teri's Asparagus, Feta and Mint Panzanella
Wed - May 30
6:30 PM - 9:00 PM
  Santa Barbara in the Spring: The Belmond El Encanto Hotel Chef Jamie Bordoshuk $80

Whether you're a wine enthusiast, fervent food lover, or just someone who knows great food from good, Santa Barbara lets you treat your palate to an unforgettable taste vacation. The climate of this American Riviera creates a delicious destination that yields abundance of seasonal foods; from avocados and eggplants to mushrooms and asparagus, and herbs and berries.


On the menu:  Ahi Tuna Poke, Grilled Smoked Pacific Swordfish, Mission Valley Herbed Fruit Salsa, Smashed Lemon Fingerling Potatoes, and Profiteroles with French Vanilla Ice Cream and Chocolate Drizzle 


Click HERE for more information and to make a reservation

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

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

Click HERE for more information and to make a reservation

Sat - Jun 02
6:30 PM - 9:00 PM
  Killer Cocktails and Amazing Apps Chef Paul Lindemuth $80

Chef Paul is kicking off June with summer sips and tasty bites. Tonight’s soiree combines the perfect cocktail partners with a bevy of bites designed to curb hunger and delight the palate.  With Chef Paul’s guidance and your helpful hands, we’re setting the stage for a gastronomic fest of fun food and drink!


On the menu: Elder Fashion Cocktail, Mig Royale Cocktail, Jalapeno Margaritas, Cucumber/Dill Soup in Cucumber Cups, Crab-Stuffed Mushrooms, Creamy Avocado Deviled Eggs with Chipotle, Lamb and Goat Cheese Sliders with Roasted Red Pepper Relish, and Chocolate/Toffee Crunch Truffles


Click HERE for more information and to make a reservation

Sun - Jun 03
12:00 PM - 2:30 PM
  Marcel's Meets Marché Chef Robin Nathan $80

If cheese is your thing, then this is the class for you. We’ll start with a tasting of the cheeses used in the recipes made later in the day. Our Marché cheesemonger will speak to different types of cheese, how to buy it and how to care for it.  Then we’ll roll up our sleeves and cook with it. Kick back on a Sunday afternoon with Marché’s Cheesemonger and Chef Robin. 


On the menu:
  Baked Robiola with Pistachios, Honey and Grilled Baguette, Charred Romaine Salad with Bleu Cheese and Fresh Cherries, Spice Rubbed Grilled Flank Steak with Goat Cheese Butter and Herb Vinaigrette over Orzo Pilaf, and Ricotta Ice Cream


Click HERE for more information and to make a reservation

Tue - Jun 05
11:00 AM - 2:00 PM
  Didi's Spiralized Mason Jar Salads
Tue - Jun 05
7:00 PM - 8:30 PM
  Dinner at 7: Ripe! Chef Kelly Sears $45

Any good cook will tell you that great food starts with great ingredients.  When it comes to choosing fruits and vegetables, this means selecting what’s perfectly ripe and in season. Learn how fruit and vegetables can go from bitter and inedible to sweet and ready to eat. Feel, smell, and taste your way to a meal that’s bursting with flavor. Wine and beer will be available for purchase by the glass.


On the menu:
Spring Carrot, Radish and Herbed Avocado Salad, Grilled White Fish with Char Grilled Asparagus and Spring Onions, Jasmine Rice with Lemon Parsley Pesto, and The Simplest Strawberry Tart

Click HERE for more information and to make a reservation

Wed - Jun 06
6:30 PM - 9:00 PM
  Girl's Night Out: Moscow Mules and Bites with a Kick Chef Kiley Fields $80

Invite your friends and introduce yourself to these three new friends, Vodka, Ginger Beer and Lime Juice! Start summer off right with a night out sipping from copper mugs and nibbling on bites with a kick.  Moscow Mules have been around since the 1940’s, but over time they have been updated with some twists and turns making them even more of a sublime summertime cocktail. The Muscow Mule has nothing to do with Moscow or mules but let’s let that be our little secret!


On the menu
: Moscow Mule, Blueberry Mule, White Grape, Cucumber, and Serrano Gazpacho Shooters, Lamb Meatballs with Spiced Yogurt Dill Sauce, Crab Cakes with Lemon Sriracha Aioli, Potato and Chorizo Sopes with Avocado and Cilantro Crema, and Coconut Bacon Macaroons

Click HERE for more information and to make a reservation

Thu - Jun 07
6:30 PM - 9:00 PM
  Pigs, Pickles & Bourbon Chef Kelly Sears $80

I do dig the pig…and pickles and bourbon, but it’s more than these three food groups.  It’s about balance; sweet needs sour, fat needs flavor, bourbon loves bold and smoke, chocolate needs salt. Come share. 


On the menu: Bourbon Glazed Mixed Nuts, Roasted and Pickled Early Summer Salad with Lemon Aioli Dressing, Seared Pork Tenderloin with Sweet and Hot Pepper Relish, Cast Iron Corn Fritters with Bacon and Charred Scallion Butter, and Bourbon Macerated Stone Fruit with Vanilla Cream

 

Click HERE for more information and to make a reservation

Fri - Jun 08
6:30 PM - 9:00 PM
  Sizzle, Smoke & Sip Chef Brandy Fernow $85

It’s no secret that putting food to fire enhances a dish, but what about smoke? Smoke is an elemental tool used to give foods that kiss of the campfire by working on a chemical level to trigger the sensation of “umami,” the Japanese term for a fifth taste beyond hot, sour, salty and sweet. Smoke’s umami creates a sensation of meatiness and fullness in foods, even vegetables. Sip a cocktail, fire up the grill and let’s create some smoke!


On the menu:
Hard Cider with Gin and Smoked Sage, Smoked Tomatoes with Burrata and Basil, Spiced and Smoked Pork Chops with Brown Sugar, Molasses BBQ Sauce, Smashed Potatoes with Smoked Garlic Aioli and Flourless Chocolate Cake with Smoked Sea Salt Caramel


Click HERE for more information and to make a reservation

Mon - Jun 11 -- Thu - Jun 14
11:00 AM - 1:00 PM
  Big Kids Camp (Ages 12-16): Spin the Globe Chef Jamie Bordoshuk $50/day or $180/all 4 days

Learning about a country’s food, let’s you peek into their culture and community.  This week we are taking a spin around the globe cooking and eating meals native to different countries, experiencing new tastes and flavors.  No need to pack, just grab an apron and let’s cook! On the menu:

 

Monday: Sweden: Swedish Meatballs with Beef Sour Cream Gravy, Swedish Stacked Potatoes, Tomato, Red Onion, Dill and Cucumber Salad and Sweet Ginger Cookies

Tuesday: Turkey: 14 Spice Pork Shish Kabobs with Creamy Tzatziki Sauce, Turkish Rice Pilav, Turkish-Style Pinto Beans with Olive Oil and Laffafete Bel-Raha (Sweet Crescent Rolls with Turkish Delights)

Wednesday:  Philippines: Pickled Chicken Adobo, Sinangag Fried Rice, Filipino Pancit (Noodle Salad) and Turon (Nutmeg and Cinnamon Banana Spring Rolls)

 

Thursday: Morocco:  Moroccan Spiced Chicken, Corn and Sweet Tomatoes African Couscous and Brown Sugar Shortbread Cookies

Click HERE for more information and to make a reservation

Wed - Jun 13
6:30 PM - 9:00 PM
  Road Trip: Louisville Chef Brandy Fernow $80

Buckle up! It’s road trip time, time to burn some asphalt and head south. Say the word “Louisville” and the first thing that comes to mind is the Kentucky Derby.  But Louisville is so much more than the most exciting two minutes in sports. It’s a vibrant thriving city with a laid back southern belle style and filled with great food and amazing scenery.  Louisville’s culinary star is on an upward trajectory and the only road map you'll need is the one that leads to 490 N. Main Street in Glen Ellyn. So, pack up and come enjoy the bluegrass state on a plate!


Click HERE for more information and to make a reservation

Thu - Jun 14
6:30 PM - 9:00 PM
  Early Summer in the Pacific Northwest Chef Robin Nathan $80

The lush and green Pacific Northwest is famous for its wild salmon, oysters, and beers, but that’s just the tip of the gastronomic iceberg.  Its forests are home to game and berries that can turn into countless recipes imparting the unmistakable flavor of the Northwest. 


Click HERE for more information and to make a reservation

Sat - Jun 16
6:30 PM - 9:00 PM
  Summer Brews for Backyard Nights Chef Kelly Sears $85

Summer is a thirsty season, one for which beer is tailor-made. Delicious and refreshing, beer is a great way to unwind after a long, hot day but if you've been drinking your beer straight from the bottle, it's time you try something new.  Beer cocktails are even more refreshing than a regular beer and the steps to making them are easy to follow:  Chill. Sip. Chill. Repeat. One-part excellent food, one part icy beverages, add good music, mix in great friends, and you have the perfect recipe for a patio party.


On the menu
: Bull’s Eye, French Monaco, & Shock Me Beer Cocktails, Grilled Flatbread with Edamame, Cucumber, and Burrata, Crunchy Lemony Salad, Espresso Rubbed Country Ribs with Rhubarb Relish, Warm Orzo Salad with Charred Corn, Tomato Vinaigrette and Fresh Basil, and
Summertime Ale Popsicles


Click HERE for more information and to make a reservation

Mon - Jun 18 -- Thu - Jun 21
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11): As the Food World Turns Chef Jamie Bordoshuk $45/day or $160/all 4 days

Food is the one thing that connects people globally. We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common. On the menu:

 

Monday:  Canada:  Baked Eggs with Canadian Bacon, Spinach and Aged Cheddar, Yukon Gold Baked Country Potatoes and Sponge Cake with Caramelized Apples and Maple Whipped Cream 

 

Tuesday:  Thailand:  Classic Chicken Pad Thai, Thai Salad with Sweet Lime Coriander Dressing and Coconut Ice Cream 

 

Wednesday:  Portugal: Portuguese Chicken with Tomatoes and Peppers, Patatas Bravas (Spicy Potatoes) and Bolo de Ameixa (Plum Crisp)

 

Thursday:  French Polynesian:  Polynesian Pork Ragu, Papeete Basmati Rice with Vegetables and Nutmeg Banana Cinnamon Wraps

 

Click HERE for more information and to make a reservation  

Tue - Jun 19
7:00 PM - 8:30 PM
  Dinner at 7: Root to Stalk Cooking Chef Kelly Sears $45 (V)

Copying a page from the nose-to-tail movement, chefs like April Bloomfield are applying the same use-everything approach to carrots, radishes and cauliflower. Taking tips from some of the country’s best whole-vegetable chefs, we’re cooking with every scrap; slice those stalks, save the peels, and roast the whole vegetable. Waste not, want not, from herb stem chimichurri to pickled greens, we pay for vegetables by the pound, let’s get our money’s worth! 


On the menu
: Shaved Radish with Mixed Herb Butter Schmear on Grilled Toasts, Early Summer Frittata, Grilled Zucchini with Tomato & Ricotta Pesto, and Warm Blueberry Brown Betty


Click HERE for more information and to make a reservation

Thu - Jun 21
6:30 PM - 9:00 PM
  Bayou Beltway Chef Brandy Fernow $80

Between Houston, Texas and Mobile, Alabama lies Louisiana, the home of creole and Cajun style cooking.  Although, usually lumped together, these two types of cuisine have distinct flavor and cultural differences. Creole, is a blend of French and Spanish cultures with Portuguese, Italian and African influences. Creole cooking is fancy, classic cuisine featuring shrimp and oysters. Cajun, the simpler, more rustic style often yields dishes made in one pot. The holy trinity of onions, bell peppers and celery, the flavor base for Creole and Cajun dishes, ties the two together in one tasty harmony.


On the menu: Hush Puppies with Sweet Tomato Jam, Oyster “Pie” with Swiss Chard, Smoky Ham and Buttermilk Biscuits, Cajun Corn with Bacon, and Blueberry Peach Cobbler


Click HERE for more information and to make a reservation

Fri - Jun 22
6:30 PM - 9:00 PM
  Low Country Shrimp Boil Chef Kiley Fields $85

Skip the plates and serve right on the table! Passed down from generation to generation, the low country shrimp boil is best enjoyed with friends.  Sausage, shrimp, potatoes, and corn; all in one pot, all you can eat. Cover the tables, pile the shrimp and fixins in the middle and dig in!  Peel, eat and be merry, low country style.


On the menu:
Sharp Cheddar Cheese Spread, Butter Lettuce and Bacon Salad, Cornbread with Jalapeno Honey Butter, Shrimp Boil with Andouille, Corn, Potatoes, and Remoulade, and Peach Upside-Down Cake


Click HERE for more information and to make a reservation

Sun - Jun 24
12:00 PM - 2:30 PM
  Al Fresco: Spanish Pinchos

In Catalan (Barcelona), they serve tapas; in the Basque country they serve pinchos.  Sunday afternoon at Marcel’s, we’re serving up both! A pincho (or pintxo) is a small snack, traditional in northern Spain. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component. Pintos are related to tapas, the main difference being that pinchos (Spanish for spike) are usually 'spiked' with a skewer or toothpick, often to a piece of bread or potato

On the menu: Ham and Cheese Bocadillos, Piquillo Pepper Confit with Goat Cheese, Shrimp and Jamon Brochette, and Pincho de Tortilla (Spanish Omelette), and Magdalenas (Spanish Lemon Cakes)


Click HERE for more information and to make a reservation

Mon - Jun 25 -- Wed - Jun 27
11:00 AM - 12:30 PM
  Little Kids Camp (Ages 6-8): Foods From Around the Globe

Travel the world right from the Marcel’s kitchen with these international foods that you can make for the family Join in the fun and take a taste! On the menu:

 

Monday: Great Britain: English Cheddar Cheese and Veggie Egg Muffins, Scottish Pancakes with Honey and Berries, and Individual Banoffee Tart (caramel and banana)

 

Tuesday: France: Cherry Tomato Coq au Vin(less) Chicken, Simple Skillet Ratatouille and No Bake Cheesecake S’mores  

Wednesday:  Asia Pacific: Chicken Teriyaki with Udon Noodles, Pak Choi and Sesame, Crispy Crunch Cauliflower Bites with Sweet Chili Aioli and Dipped Cookie Dough Lollipop Bites

Click HERE for more information and to make a reservation

Wed - Jun 27
6:30 PM - 9:00 PM
  Mexican on the Grill Chef Kiley Fields $80 (KJ)

The aroma of marinated meats cooking over an outdoor grill is a summertime pleasure.  Combine south-of-the-border flair with traditional al fresco entertaining, and you’ve got yourself a fiesta!  From classic carne asada and grilled corn, Mexican flavors benefit from a spin around the flame.  Washed down with a splash of sangria and that’s a night that’s tasty and fun.


On the menu: Grilled Mussels with Roasted Tomatillo Salsa, Carne Asada, Grilled Mexican Street Corn (elotes), Black Beans with Chorizo, and Dulce de Leche Shortbread Bars


Click HERE for more information and to make a reservation

Thu - Jun 28
6:30 PM - 9:00 PM
  Summer Style Italian Bites Chef Paul Lindemuth $80

As a snack or an appetizer, there’s nothing quite as light, restorative and fun as a sampling of Italian small bites.  Beyond crostini, these hearty appetizers can double as a main dish or side dish. Mix and match, serve one or two, or a spread for a whole crowd.  Spirits, including Campari and Aperol quench the thirst, while bites quell the hunger; the perfect tag team for an evening that’s strong on fresh and vibrant and highlight the flavors of the Italian kitchen.


On the menu:
Aperol Spritz, Negroni, Campari and Soda, Veal and Ricotta Meatballs, Pizzas with Lemon and Burrata, Prosciutto Arancini, Grilled Chicken Spiedie, Gnudi with Peas, Asparagus and Parmesan, and Coffee Tartufo


Click HERE for more information and to make a reservation

Sat - Jun 30
6:30 PM - 9:00 PM
  California Casual Chef Robin Nathan $85

With an emphasis on vegetables and foraged foods, on local foods and presentation, the cuisine of California is characterized as fresh and casual. From the fertile Salinas Valley, known as the salad bowl of the United States, to the wine countries across the state, and the vast diversity of urban areas like Los Angeles and the San Francisco Bay Area, the health-conscious culture paired with the abundance of local produce lead to a style of cooking that’s always in season.


On the menu:
  Edamame and Herb Salad with Lemon, Pan Roasted Pork Tenderloin with Tomatillo- Apple Sauce, Creamy Polenta with Cotija, and Butter-Sugar Crepes with Seasonal Berries

Click HERE for more information and to make a reservation

 

© 2011 Marcel’s Culinary Experience