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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Thu - Jun 01
6:30 PM - 9:00 PM
  Root to Leaf Chef Paul Lindemuth $80

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 last 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: Roasted Beet Salad with Goat Cheese and Walnuts, Beet Green Falafel with Cucumber/Yogurt Sauce, Kale Salad with Caramelized Onions and Bacon, and Puff Pastry Apple Pie with Apple Syrup.


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HERE for more information and to make a reservation

Sat - Jun 03
6:30 PM - 9:00 PM
  Block Party! Beer & Bites Chef Kelly Sears $85

Straight from the bottle, or mixed as a cocktail, we’re focusing on beer-forward beverages and pairing them with a vibrant menu of backyard bites. Tonight’s cocktail party menu puts a spin on traditional sips and nibbles to form a union of flavors perfect for the coming warm summer nights.  On the menu: Beer Cocktails: Shock Me (Brown Ale and Bourbon), Bodega Dog, & Big Red; Bites:  Spicy Fried Almonds, Grilled Italian Sausage with Caramelized Onions and Peppers, Shaved Radish Sandwiches with Herb Butter, Spicy Pork Burger Sliders, Esquites, and Almost Instant Soft Serve


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HERE for more information and to make a reservation

Sun - Jun 04
1:00 PM - 3:30 PM
  Kids (Ages 9-12) Cooking ‘Round the Kitchen - Bring Your Favorite Adult: Stations of a Restaurant Chef Jamie Bordoshuk $45

School’s almost out and summer is waiting right around the corner. What better way to celebrate than to spend an afternoon cooking with your favorite culinary partner?!  Call your aunt, call your nephew, bring grandma and grandpa and head over to the Marcel’s kitchen for a “station-ary” cooking experience.  The kitchen will be broken down in stations, just like in a restaurant, each with a different dish to create, make, and eat as you go! On the menu: Fry Station; Tempura Fried Vegetables, Pizza Station; Pepperoni and Cheese Pizza, Grill Station; Grilled Lemon –Thyme Chicken Skewers with Homemade BBQ Sauce and the Dessert Station; Cupcakes


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HERE for more information and to make a reservation

Tue - Jun 06
11:00 AM - 2:00 PM
  Teri's One Pan Farro with Tomatoes

 

 

Wed - Jun 07
12:30 PM - 2:00 PM
  Midday at Marcel’s; Lunch from Napa Valley (GF) Chef Paul Lindemuth $40

The Napa Valley comes to life from the winter slumber, the vineyards fill with bright yellow from wild mustard, creating the look of beautiful statues standing in an ocean of yellow. Join Chef Paul as he creates a fresh lunch bursting with the best of Napa in the spring. Wine and beer available for purchase by the glass. On the menu: Chilled Spring Pea Soup with Rosemary-Garlic Cream, Spinach and Smoked Salmon Salad with Lemon/Dill Vinaigrette, and Poached Rhubarb with Elderflower Sabayon.


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HERE for more information and to make a reservation

Thu - Jun 08
6:30 PM - 9:00 PM
  Fresh Flavors of Early Summer Chef Cherise Slattery $80

When the weather gets warmer, the food tends to get lighter. The availability of local, fresh vegetables beckons and the barbeque downright hollers. Tasty pairings of early summer are surprisingly easy. On the menu: Summer Squash Tart, Glazed Pork Chops with Grilled Lemon Asparagus, Roasted Purple Onion and Garden Fresh Potatoes with Spring Peas, and Plum Upside Down Cake with Raspberry Ginger Caramel


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HERE for more information and to make a reservation

Fri - Jun 09
6:30 PM - 9:00 PM
  Road Trip; American Regional Favorites Chef Kelly Sears $80

Buckle up! It’s road trip time, time to burn some asphalt and enjoy the best of what America has to offer. From the east coast to the west coast with a few stops in the middle, the only road map you'll need to taste all the regional specialties is the one that leads to 490 N. Main Street in Glen Ellyn. So pack up and come enjoy the US on a plate! On the menu: Alabama Fried Green Tomatoes, South Florida Cubano, Wisconsin Brats with Cheese Curds, Pacific Northwest Salmon Burger Sliders with Tarragon Mayonnaise, and Boston Cream Pie Cupcakes 


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HERE for more information and to make a reservation

Mon - Jun 12 -- Thu - Jun 15
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Camp: The Great Sandwich Hunt Chef Cherise Slattery $50 each day/$180 for all four days

Eaten around the globe, this universal fast food is a model hand held snack.  Portable, convenient, infinitely variable, inexpensive, and satisfying, the sandwich is an architectural wonder, the meal that needs no cutlery.  Everyone can be a chef when creating their own personal sandwich. The sandwich provides the perfect opportunity for skill, technique, and palate development as well as the creative outlet to explore flavor and texture combinations.  On the menu:

 

Monday:  Cuban Reuben, Red Potato Apple Salad, Baked Pinto Casserole, and Tie Dye Sandwich Cookies with Blackberry Buttercream

Tuesday:  Double Grilled Cheese Bacon Beef Burger, Roasted Potato Wedges with Fry Sauce, Café Salad with Avocado and Buttermilk Ranch, and Napoleon Ice Cream Sandwich

 

Wednesday:  Buttermilk Chicken Sandwich, Sweet Corn Salad, Jalapeno Slaw, and Red Velvet Crackle Sandwich Cookies

Thursday:  Fried Tomato and Provolone Sandwiches, Macaroni Aglio e Olio, Balsamic Triple Bean Salad, and Chocolate Raspberry Panini Sandwich with Brie


Click 
HERE for more information and to make a reservation

Thu - Jun 15
6:30 PM - 9:00 PM
  Poke! Chef Robin Nathan $85

A cold dish that’s hot right now! Poke, (pronounced poke-ay), is a traditional Hawaiian raw fish dish served everywhere from grocery stores to gas stations, surf shacks and beyond. The rest of the country has taken the dish to new heights and new versions have surfaced atop rice bowls at upscale restaurants from the sunny shores of Los Angeles to the streets of Brooklyn and hundreds of stops in between.  Traditionally Poke is cut into thick cubes, tuna the primary fish choice, but since the dish began trending, there’s no limit to the presentation or species.  The only requirements are no fuss and nothing but the freshest! On the menu: Ahi Tuna Poke with Bean Thread Noodles and Lemon-Chile Shoyu, Salmon Poke on Greens with Wasabi Peas, Homemade Pork Potstickers and Chef Robin's famous ice cream for dessert.


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HERE for more information and to make a reservation

Sat - Jun 17
6:30 PM - 9:00 PM
  School’s Out! Latin Mojito Night Chef Paul Lindemuth $80

School’s out and full blown summer is on the way. Mint leaves, white rum, club soda, sugar and lime muddled together and served over ice is the perfect pairing with Latin American cuisine. A pitcher of mojitos and Latin/Caribbean/Cuban influenced bites can turn your next backyard bash into an island vacation that will make your guests feels like they just took a trip around the world without even leaving the states.  On the menu: Classic Mojito, Jalapeño-Mango Mojito, Elderflower Mojito, Vodka-Mint Mojito, Cuban Corn Fritters, Frita Cubana (Cuban Hamburger), Choripan (Chorizo Sandwich), Tropical Shrimp Cocktail, and Cuban Pound Cake


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HERE for more information and to make a reservation

Mon - Jun 19 -- Thu - Jun 22
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11) Camp: Farm to Table Chef Jamie Bordoshuk $45 each day/$160 for all four days

Over the next four days, we’ll explore where our food comes from, how it makes the journey from the farm to our plate, and make delicious farm fresh treats.  Learn how to cook seasonally, bringing out the best in seasonal ingredients, seeking out and savoring delicious local foods wherever they live. The results are farm-fresh and delicious.  On the menu:

 

Monday: Dairy; Hawaiian Ham & Egg Breakfast Sliders, Baked French Toast Sticks and Great Grape Frozen Smoothie

 

Tuesday: Grains; Pull-Apart Cheesy Garlic Knots, Chicken and Barley Soup and Oatmeal Butterscotch Cookies

 

Wednesday: Meats; Herbed Sausage in Flaky Puff Pastry, Greek Beef Pita Pockets and Golden Pomme Frites

 

Thursday: Fruits and Vegetables; Leafy Salad Bar with Savory Vinaigrette, Fresh Pasta Fettucine with Tomato Basil Cream Sauce and Boursin Cheesy Baguettes

Click HERE for more information and to make a reservation

Mon - Jun 19 -- Thu - Jun 22
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Camp: Farm to Table Chef Jamie Bordoshuk $45 each day/$160 for all four days

Over the next four days, we’ll explore where our food comes from, how it makes the journey from the farm to our plate, and make delicious farm fresh treats.  Learn how to cook seasonally, bringing out the best in seasonal ingredients, seeking out and savoring delicious local foods wherever they live. The results are farm-fresh and delicious.  On the menu:

Monday: Dairy; Hawaiian Ham & Egg Breakfast Sliders, Baked French Toast Sticks and Great Grape Frozen Smoothie

Tuesday: Grains; Pull-Apart Cheesy Garlic Knots, Chicken and Barley Soup and Oatmeal Butterscotch Cookies

Wednesday: Meats; Herbed Sausage in Flaky Puff Pastry, Greek Beef Pita Pockets and Golden Pomme Frites

Thursday: Fruits and Vegetables; Leafy Salad Bar with Savory Vinaigrette, Fresh Pasta Fettucine with Tomato Basil Cream Sauce and Boursin Cheesy Baguettes

Click HERE for more information and to make a reservation

Thu - Jun 22
6:30 PM - 9:00 PM
  Havana Nights Chef Robin Nathan $85

Cuban food has heavy Spanish, African, and Caribbean influences, yet it is prepared with local island ingredients that make the dishes decidedly their own.  By the end of the night you’ll feel like you’ve spent a sultry night sipping mojitos in Old Havana.  On the menu:  Ginger Beer Mojitos, Tostones with Mojo, Ropa Vieja, Arroz con Azafran (Saffron Rice), and Chocolate Natillas (custards) with Mocha Whipped Cream

Click HERE for more information and to make a reservation

Fri - Jun 23
6:30 PM - 9:00 PM
  Aperitivi: Snacking on Rome Chef Dave Sahs $85

The word “aperitivo” is the name for both the ritual of going out for a pre-dinner drink, as well as the sort of drink that you would probably have at such a ritual. “Aperitivo” comes from the Latin word meaning “to open,” that sensation you get when you smell garlic sizzling in butter or your favorite cake baking in the oven, something that literally “opens your stomach.” Chef Dave will join you tonight to make a meal out of the classic Roman aperitivo. On the menu: Cocktail: Bitter Giuseppe; Bites: Marinated Olives, Artichoke, Cacio e Pepe Suppli, Foccacio Pizza Amatriciana, Pizelle; Digestivo: Averna

Click HERE for more information and to make a reservation

Sat - Jun 24
6:30 PM - 9:00 PM
  Summertime Scotch Cocktails and Juicy Steaks Chef Paul Lindemuth $80

Is there a better summer evening than one spent with a juicy grilled steak and a scotch cocktail? We don’t think so! Scotch cocktails are having a moment, classics are back on cocktail menus (think Rob Roy, Rusty Nail, Blood and Sand) and fat sirloins are always in style. Bold scotch and hearty steaks make the perfect couple and Chef Paul is grilling them up and serving them over ice to wash it all down.  It’s a cocktail party, summertime Scotch and Steak style! On the menu: Summer Scotch Mojito, Scotch Smooth and Sour, Spice and Smoke, Grilled Flank Steak With Soy-Ginger Marinade, Skirt Steak Skewers with Charred Corn and Tomato Salad, Gorgonzola Cheese Steak Sliders, and Frozen Tiramisu Truffles.


Click HERE for more information and to make a reservation.

Sun - Jun 25
11:30 AM - 2:00 PM
  Of the Moment Cooking: Farmer’s Market Fresh Chef Dave Sahs $70

An of-the-moment cook knows how to balance their ingredients, understands flavor blending, technique and time.  To Chef Dave, the beauty of cooking at home is that you can let the market drive your menu.  And this class is designed to do just that; help you build an arsenal of technique, flavor and amass an education of fresh products available during the summer season at the market.  On the menu: Cocktail, Crostini, Salad, Fresh Pasta, Sgroppino – all derived from the freshest ingredients obtainable at the market that day

Click HERE for more information and to make a reservation

Mon - Jun 26 -- Wed - Jun 28
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Camp: Farm Camp Chef Jamie Bordoshuk $40 each day/$110 for all three days

For the next three days, it’s culinary farm camp in the Marcel’s kitchen.  Chef Jamie is heading to the dairy barn and chicken coop on Monday for milk and eggs, out to the field on Tuesday for amber waves of grain, and the pasture on the last day of camp.   On the menu:

 

Monday: Dairy; Island Pepper and Egg Breakfast Sliders, Baked Parisian Toast Sticks and Great Grape Frozen Smoothie

 

Tuesday: Grains; Cheesy Garlic Knots, Barnyard Barley Soup and Oatmeal Butterscotch Cookies

 

Wednesday: Meats; Herbed Sausage in a Puffy Blanket, Athenian Pita Pockets and Golden Greek Frites

Click HERE for more information and to make a reservation

Mon - Jun 26 -- Wed - Jun 28
2:00 PM - 3:30 PM
  Little Kids (Ages 6-8) Camp: Farm Camp Chef Jamie Bordoshuk $40 each day/$110 for all three days

For the next three days, it’s culinary farm camp in the Marcel’s kitchen.  Chef Jamie is heading to the dairy barn and chicken coop on Monday for milk and eggs, out to the field on Tuesday for amber waves of grain, and the pasture on the last day of camp.   On the menu:

Monday: Dairy; Island Pepper and Egg Breakfast Sliders, Baked Parisian Toast Sticks and Great Grape Frozen Smoothie

Tuesday: Grains; Cheesy Garlic Knots, Barnyard Barley Soup and Oatmeal Butterscotch Cookies

Wednesday: Meats; Herbed Sausage in a Puffy Blanket, Athenian Pita Pockets and Golden Greek Frites

Click HERE for more information and to make a reservation

Thu - Jun 29
6:30 PM - 9:00 PM
  Early Summer in Veneto Wine Pairing Chef Robin Nathan $90

Situated in Italy’s northeast, Veneto extends from the Dolomites to the Adriatic Sea by way of an expansive range of hills and a valley furrowed by rivers, canals and the Po River Delta.  The scenery of Veneto’s coast is the Venetian lagoon, and of course, the most unique city in the world, Venice. Wines of the region include Prosecco, Soave, and Bardolino. Cuisine is diversified by geography; coastal, plains and mountain regions, each lending their own palatable spin. Polenta, beef, pork, and seafood are all typical, all enhanced by dairy, olive oil, and salsa verde.  A plate and a glass are all you need to enjoy this special night from Veneto.  On the menu:  Grilled Polenta Slices with Spinach and Robiola Cheese, Venetian Style Mussels with Garlic Breadcrumbs over Fettucine, Grilled Skirt Steak with Thick Salsa Verde, and Cornmeal-Rosemary Cake with Sweet Rosemary Syrup

Click HERE for more information and to make a reservation

Sat - Jul 01
6:30 PM - 9:00 PM
  Big Flavor Fusion; South American Style Chef Paul Lindemuth $85

A study in culinary juxtaposition, Peruvian cuisine runs hot and cold, acidic and starchy, robust and delicate. Argentinian cuisine blends Mediterranean influences, Italian and Spanish, with its national culinary identity, beef.  With every sip of a pisco sour, every bite of grilled charred crust of asado, Argentine’s barbeque, and every spoonful of creamy, milky caramel, the tastes of these South American regions collide with flavor on the plate and the result is big, bold spice, with a chaser of clean and crisp. On the menu: Pisco Sour, Arepas Rellenas (Argentinean Stuffed White Corn Cakes), Causa (Peruvian Potato Casserole), Carbonada Criolla (Argentinean Beef Stew), and Volador (Peruvian Crisp Cake with Dulce de Leche and Pineapple Marmalade)


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HERE for more information and to make a reservation

Fri - Jul 07
6:30 PM - 9:00 PM
  Road Trip: Nashville Chef Brandy Fernow $85

While Nashville has long been known for its expansive music scene, the talent and creativity of its culinary scene has recently put Nashville on the map. Food & Wine highlighted the "booming Music City food scene," Food Arts Magazine noted the "emerging culinary scene putting Nashville on the gastronomic radar" and, most recently, Condé Nast Traveler stated this about the Music City: "There's enough going on food-wise to warrant a trip solely for eating". Nashville's creative spirit has certainly infiltrated into its kitchens, turning them into the chef's studio. From Southern fare to haute cuisine to quite literally everything in between, Nashville's palate offers it all.  On the menu: Nashville’s Signature Cocktail - the Boozy Bushwacker, Fried Green Tomatoes with Green Chili Bacon Marmalade on Arugula, Spiced and Smoked Pork Chops with Brown Sugar, Molasses BBQ Sauce, Savory Jalapeño Corn Bread Pudding, and Homemade “Goo Goo” Clusters


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HERE for more information and to make a reservation

Mon - Jul 10 -- Thu - Jul 13
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11) Camp: The Golden State; Foods from the West Coast Chef Jamie Bordoshuk $45/day $160 all four days

California covers 150,000 square miles of land and 850 miles of ocean coast.  Take a four day trip from Southern San Diego where the culinary influence is fresh Mexican, to the Hollywood hills for a star-studded line up of tasty favorites.  With the Golden Gate Bridge and Fisherman’s Wharf in view, day three boasts a traditional San Francisco lunch. And day four ends your journey beachside for a picnic on the coast. Join Chef Jamie and taste California on a plate! On the menu:

Day 1: San Diego: Mission Beach Chicken Nachos, Mexican Rice Cups filled with Guacamole and Red Velvet Waffles with Cream Cheese Glaze

Day 2: Los Angeles: Hollywood Hills Polo Lounge Salad, French Dip Torpedo Au Jus and Mini Cream Cheese Parfaits with Fresh Berries

Day 3: San Francisco: Golden Gate Clam Chowder, Sourdough Panzanella Salad and Crème Filled Chocolate Cookie Bars

 

Day 4: San Luis Obispo: Tri-Tip Steak Sandwich with BBQ Sauce, Beach Barbeque Baked Beans and White Chocolate Key Lime Pie

Click HERE for more information and to make a reservation

Wed - Jul 12
6:30 PM - 9:00 PM
  Eat the Garden Chef Robin Nathan $80

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.  Explore fresh takes on the freshest of the season with this menu. On the menu: Blackberry-Basil Mojitos, Beet, Strawberry & Arugula Salad with Warm Pancetta Vinaigrette, Grilled Flank Steak with Cilantro-Mint Chimichurri, Summer Garden Sauté (Tomatoes, Sweet Corn, Sweet Peppers, Fresh Herbs), and Grilled Peaches with Bourbon Brown Butter Sauce

Click HERE for more information and to make a reservation

Thu - Jul 13
6:30 PM - 9:00 PM
  Super-Fast Fish Summer Edition: Ceviche! Chef Paul Lindemuth $85

Popular in the coastal regions of Latin America and the Caribbean, Ceviche is perfect for summer. It’s light and bright and won’t weigh you down in the heat.  Plus it requires only minimal or no heat to cook and is surprisingly easy to prepare.  Fresh fish, plenty of citrus and a punch of spice, no-fuss Ceviche can serve as a starter, a side or a main dish.  On the menu:  Classic Mexican Ceviche, Peruvian Tuna Ceviche with Passion Fruit, Salmon Poke with Pickled Vegetables and Spicy Ponzu, and Coconut Panna Cotta with Tropical Fruit Salsa

Click HERE for more information and to make a reservation

Fri - Jul 14
6:30 PM - 9:00 PM
  Bastille Day Chef Julie Szimon $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 Julie as she celebrates French Independence.  On the menu: Onion Confit Tartlets, Bouillabaise with Rouille Croutons, Tomatoes Provencal, and Summer Blackberry Custards

Click HERE for more information and to make a reservation

Mon - Jul 17 -- Wed - Jul 19
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Camp: The Food Trail of the Golden State Chef Jamie Bordoshuk $40/day $110 all three days

Off to the west coast for a tasty trip through the state of California.  Spend day one in sunny San Diego where the food shines bright with citrus and Mexican Spice.  Day two will leave you feeling like the lead in a summer blockbuster with this star-studded Hollywood lunch. And day three, ends your journey by the Golden Gate Bridge and Fisherman’s Wharf for a traditional San Francisco seafood-packed treat. On the menu:

Day 1: San Diego: La Jolla Nachos with Chicken, Guacamole Stuffed Muffin Tin Rice and Red Velvet Waffles with Cream Cheese Glaze

Day 2: Los Angeles: Beverly Hills Hotel House Salad with a Balsamic Vinaigrette, Roast Beef Sandwiches Au Jus and Fresh Berry Compote

Day 3: San Francisco: Fog City Seafood Gumbo, Tomato, Cucumber Sourdough Cube Salad and No-Bake Oreo Bars

Click HERE for more information and to make a reservation

Wed - Jul 19
6:30 PM - 9:00 PM
  Girl’s Night: Summer Garden Party Chef Brandy Fernow $80

We've been waiting a long time for a summer night party! A long hot summer night is the perfect excuse for a casual gathering. Enjoying a rustic meal with friends, sipping a crisp summer wine, tasting the best produce of the year -- this is what we dream of during the long, cold winter. Come celebrate the season and all that fresh has to offer.  On the menu: Grilled Peach & Arugula Salad, Brined Pork Tenderloin with Bacon Almond Chutney, Asparagus & Lemon Herb Risotto, and Summer Berry Crisp with Vanilla Bean Mascarpone Whipped Cream

Click HERE for more information and to make a reservation

Thu - Jul 20
6:30 PM - 9:00 PM
  Mediterranean Summer Chef Robin Nathan $85

Chef Robin has lined up an evening filled with dishes that are a testament to the idea of a Mediterranean Summer, a market driven style of cooking featuring simple, quality ingredients. Mediterranean cuisine covers a lot of territory – from the French Riviera to the Greek Islands to North Africa, flowing over the Asian-European border onto the beaches of Turkey --- that’s 3 continents! The alluring flavors and textures will carry you on a summer voyage to the culinary coast.  On the menuGrilled Marinated Kaseri Cheese Skewers with Provencal Tomatoes, Grill Steamed Striped Bass Packets with Moroccan Chermoula (fresh herb sauce), Turkish Rice Pilaf, and Crema Catalana Ice Cream with Salted Caramel Sauce

Click HERE for more information and to make a reservation

Fri - Jul 21
6:30 PM - 9:00 PM
  Italian Steakhouse (KJ) Chef Dave Sahs $85

Among the great rites of summer; a game at Wrigley, a concert in the park, and a thick steak on the grill. Chef Dave is in the kitchen sharing the bold, natural flavors that dominate the steak tradition of Italy. Tonight’s flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat.  With a martini in hand, a few grilled sides, and one fabulous steak, the menu is full, the weather is warm and the adult beverages are flowing.  Eat, drink, grill and enjoy!  On the menu: Classic Martini, Bitter Lettuces Salad, Bistecca alla Fiorentina, Crispy Potatoes, Grill Roasted Mushrooms, and Grilled Stone Fruit Dessert

Click HERE for more information and to make a reservation

Mon - Jul 24 -- Thu - Jul 27
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Camp: Pasta Week! Chef Cherise Slattery $50/day $180 all four days

Who would have thought that three staple ingredients of flour, eggs, and water could produce such a delicious result?  Fresh pasta is the necessary ingredient that transforms a good dish into a great dish.  Four days of four different pastas, roll it, shape it, cut it, cook it! Gain the confidence and skills to create a beautiful meal of fresh pasta any time that will make your sauce proud!  On the menu:

Day 1: Spicy Tomato Pasta Bread, Chicken Farfalle with Red Peppers, Three Cheese Gemelli Salad, and Lemon Fig Ravioli Cookies

Day 2: Oven Fried Zucchini Chips and Dip, Seafood Ravioli with Cream Sauce, Caesar Salad with Homemade Croutons, and Chocolate Chip Cannoli Cones

Day 3: Ziti Pizza Pie with Spicy Sausage, Gazpacho Salad, Parmesan Garlic Bread, and Crispy Chocolate Noodles with Strawberry Sauce

Day 4: Crispy Pizza Crackers, Sharp Cheddar Bacon and Pasta Bake, Italian Tomato Panzanella, and Pasta Crisps with Cinnamon Sugar

Click HERE for more information and to make a reservation

Thu - Jul 27
6:30 PM - 9:00 PM
  Tapas & Pinchos Chef Julie Szimon $85

In Catalan (Barcelona), they serve tapas; in the Basque country they serve pinchos.  Tonight 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, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society. They 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: Beef Empanadas, Lamb Meatballs with Mint in Tomato Sauce, Sherry Glazed Chicken Liver Crostini, Serrano Ham and Fig Preserve Puff Rolls, Empanadas de Manzana (Apple) and Churros

Click HERE for more information and to make a reservation

Sat - Jul 29
6:30 PM - 9:00 PM
  Happy Hour; Essential Summer Bites & Cocktails Chef Paul Lindemuth $80

The cocktails are chilled, the bites unforgettable; the perfect melody of sips and nibbles. This decadent celebration of summer is both a palate-expanding tasting class and a festive social event. Chef Paul has created the perfect cocktail partners for a bevy of bites designed to curb hunger and delight the palate.  The table is set for an exciting, flavor-and-friend filled evening with a gastronomic fest of fun food and drink! On the menu: Tabernacle Crush, Cucumber and Honeydew Freeze, Redhead in Bed, Crostini with Every-Herb Pesto, Pimento Cheese Deviled Eggs with Crispy Pancetta, Buffalo Chicken Lollies, and Puff Pastry Blueberry Hand Pies

Click HERE for more information and to make a reservation

Tue - Aug 01
11:00 AM - 2:00 PM
  Teri's Summer Fruit Cobbler

 

 


 

Wed - Aug 02
6:30 PM - 9:00 PM
  The Chef and The Cheesemonger: Summer Entertaining Chef Robin Nathan & Maureen McHugh $90

If cheese is your thing---the stinkier, gooier, and richer, the better---then this is the class for you. It combines tastings of European and American cheeses with practical knowledge about cheese: how it is made, different classifications and types, how to buy and store it, how to cook with it, and how to compose a cheese plate that will make your dinner guests swoon. Join Chef Robin and Cheesemonger Maureen for a night of sampling and cooking with cheese. On the menu: Grilled Camembert with Serrano - Herb Honey, Grilled Romaine and Sweet Cherry Salad with Hooks Paradise Blue Cheese, Grill Roasted Pork Tenderloin with Roasted Peach- Tomatillo Salsa over Orzo Pilaf with Sheep Milk Feta, and Goat Cheese Panna Cotta with Berries and Sweet Rosemary Syrup.  Menu will include wine pairings.

Click HERE for more information and to make a reservation

Thu - Aug 03
6:30 PM - 8:30 PM
  Cooking for College Students; Fun in the Kitchen! Chef Lynn Dugan $55

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: Arugula and Roasted Beet Salad with Goat Cheese, Baked Honey Chicken and Broccoli Rice Bowls, Key West Chicken Wraps and Dessert Pancakes with Chocolate Banana Filling

Click HERE for more information and to make a reservation

Fri - Aug 04
6:30 PM - 9:00 PM
  Friends for the Weekend: On the Patio Chef Brandy Fernow $85

There’s no better summer ritual than sharing the weekend 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! One part excellent food, one part icy beverages, add good music, mix in great friends, and the result is the perfect recipe for a patio party.  On the menu: Spicy Hibiscus Margaritas, Smoky Grilled Corn and Peach Guacamole, Flank Steak Tacos with Green Papaya Slaw, Ancho Chile Black Beans with Dos Equis and Crumbled Queso, and Mexican Chocolate Cake with Cinnamon Whipped Cream and Pepita Brittle.

Click HERE for more information and to make a reservation

Mon - Aug 07 -- Tue - Aug 08
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11) Two Day Camp: Global Street Foods Chef Jamie Bordoshuk $85

Cooking isn't just about putting food on the table. The sound of sizzling garlic, the bright crunch of cilantro; 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. Come taste and learn. On the menu:

Day 1:  Serrano Ham Croquettes with Lemon Dill Aioli, Thai Chicken Samosas and Whipped Feta Dip with Smoked Paprika Pita Chips
Day 2: Chicken Banh Mi (Sandwich) with Chili-Garlic Sauce,  Rice Paper Shrimp Spring Rolls with Honey-Soy Dipping Sauce and Vegetable Fried Rice

Click HERE for more information and to make a reservation

Wed - Aug 09
6:30 PM - 9:00 PM
  Summer Farm Fresh Mex Chef Brandy Fernow $80

Grilled meats, bursts of just-squeezed lime, the heat of the chili, smoky street corn; summer bites from Mexico made fresher with a hint of summer.  Transport an explosion of flavors and textures south of the border to your own back yard. On the Menu: Grilled Chili Lime Shrimp Salad with Shaved Manchego, Grilled Carne Adobado (Spice Rubbed Pork) with Toasted Pumpkin Seed Pesto, Mexican Street Corn with Crumbed Cotija Cheese, and Churros with Mexican Chocolate Dipping Sauce

Click HERE for more information and to make a reservation

Thu - Aug 10
6:30 PM - 9:00 PM
  Toast to Summer Chef Cherise Slattery $80

Is your garden overflowing with herbs?  Do you have a tomato obsession?  Have you been waiting all year for the peak of the season’s corn?  They are all here, the crown jewels of summer, bright and luscious dishes, best enjoyed al fresco. On the menu: Grilled Corn Crostini,  Rosemary Citrus Cocktail, Mediterranean Stuffed Chicken Breast with Summer Relish, Grilled Vegetable Salad with Pancetta Vinaigrette and Shaved Parmesan, and Blueberry Lemon Crostata with Gelato

Click HERE for more information and to make a reservation

Sat - Aug 12
6:30 PM - 9:00 PM
  Lake House Weekend; Boat Bites and Blender Drinks Chef Kelly Sears $85

Nothing says summer like the aroma of tropical fruits emanating from a whirring blender on the gently rocking deck of a boat. Add a nosh or two and transform your home or backyard into a getaway cruise with cooling frozen drinks, hearty nibbles, and the freshest tropical cocktails this side of paradise. On the menu: Whiskey Sour Slushy, Watermelon & Citrus Freeze, Frozen Gin & Juice, Fresh Chips with Smoky & Chunky Guacamole & Mango Lime Salsa, Heirloom Tomato and Burrata Salad with Lemon Vinaigrette, Bruschetta Four Ways, Lemon Poached Shrimp with Remoulade, Sliced Tri Tip with Chimichurri, and Snickerdoodle Blondies

Click HERE for more information and to make a reservation

Mon - Aug 14 -- Tue - Aug 15
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Two Day Camp: Around The World Street Food Chef Jamie Bordoshuk $75

All around the world, street food is vibrant, social, humble, and diverse. Embrace the diversity of food, people, ethnicity, cultures and life as we take you around the world one bite at a timeOn the menu:

Day One:  Panko Encrusted Ham Pops with Dipping Aioli, Asian Chicken Phyllo Roll-ups and Creamy Cheese Dip with Crispy Naan 

Day Two:  Lao-Style Chicken Baguette with Garlic-Chili Sauce, Shrimp Rolls in Rice Wrappers with a Ginger Soy Dipping Sauce and Teriyaki Egg Fried Rice Bowls

Click HERE for more information and to make a reservation

Thu - Aug 17 -- Fri - Aug 18
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Two Day Camp: Pie like a Pro Chef Cherise Slattery $90

Me oh my, we love pie! Before you head back to school, ace the pie test! Practice and perfect your baking skills and learn the secrets of making basic, no-fail pies, both savory and sweet. Under Chef Cherise’s guide, you’ll be baking up a crust full of fillings designed around summer’s best faire.  On the menu:

Day One:  Creamy Bacon and Tomato Bites, Three Cheese and Veggie Quiche, Mixed Greens Salad with Oranges and Pecans, and Berry Peach Lattice Pie with Ricotta Cream

Day Two:  Mango Salsa Tarta, Texas Bean Dip, Chicken and Cheese Empanadas, and Spiced Cherry Hand Pies with Ice Cream

Click HERE for more information and to make a reservation

Thu - Aug 17
6:30 PM - 9:00 PM
  Throw a Parrillada Chef Julie Szimon $85

No matter where you travel in Latin America, carne asada (grilled meat) is on the menu.  Heat up the coals and you’ve got yourself a Parrillada! Particularly popular in Argentina and Colombia, the mixed grill, Parrillada Mixta, can be any combination of meats brought to the table on large skewers. Round out the meal with some grilled vegetables, garden fresh chimichurri, a cool minty sorbet and you have yourself a backyard Parrillada. On the menu: Gazpacho Andaluz, Grilled Pork Sausage, Lamb Chops, and Skirt Steak, Chimichurri Sauce, Charred Carrots with Goat Cheese and Carpaccio of Pineapple with Mojito Sorbet

Click HERE for more information and to make a reservation

Fri - Aug 18
6:30 PM - 9:00 PM
  The Wines of Summer (KJ) Chef Robin Nathan $90

Summer’s fresh, bright flavors call for the same when it’s time to pair wines with them.  We’ll explore wines from around the world that celebrate our warmest season, making for perfect summer pairing. On the menu: Scallop Crudo with Nectarines and Serrano paired with Spanish Cava, Grilled Butterflied Lamb Leg with Charred Tomatoes and Rosemary-Lavender-Mint Puree over Baby Greens with Homemade Croutons paired with Provencal Rose, and Grilled Brie with Peppered Raspberry Coulis paired with Oregon Pinot Noir

Click HERE for more information and to make a reservation

Tue - Aug 22
11:00 AM - 2:00 PM
  Kelly's Pasta Fresca

 

 

Thu - Aug 24
6:30 PM - 9:00 PM
  Appalachian Grill Chef Dave Sahs $85

The Appalachian Region includes all of West Virginia and parts of 12 other states from Alabama to parts of New York. The expansive territory and pockets of cultural influence gave rise to a variety of food ways and traditions that were truly farm to fork. Pork, corn, potatoes; farmers ate what they grew and the meat came straight from the farm.  Appalachian cooking is food that reflects the place. It’s not just about what’s on your plate but who you are eating with. It’s the joy of generations sharing a meal. Cooking that connects family, friends, history and traditions. The food is tangible, but it’s the intangible traditions that truly keep today’s Appalachian kitchens at the heart of the home. On the menu: Bourbon Cocktail, Garden Tomato Salad, Warm Roasted Potato Salad, Mixed Stewed Greens, Large Format Brined Pork Chops, and Seasonal Hand Pies

Click HERE for more information and to make a reservation

Sat - Aug 26
6:30 PM - 9:00 PM
  Couples in the Kitchen: Late Summer Italian Feast Chef Paul Lindemuth $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.  Salt-air fresh seafood, pancetta, seasonal vegetables and fruity olive oil highlight tonight’s meal. On the menu:  Lemon and Olive Oil Marinated Fennel with Mint and Burrata, Pappardelle with Truffle Butter, Asparagus and Crisp Pancetta, Tuna Crudo with Watercress Pesto, and Honey-Sweetened Mascarpone with Berries and Pistachios.

Click HERE for more information and to make a reservation

Sun - Aug 27
12:00 PM - 5:00 PM
  Pickling & Preserving Workshop: How to Make Jam from Fruit Chef Kelly Sears $75

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: Strawberry Mint Jam, Chocolate Raspberry Jam, Honey & Thyme Blackberry Jam, Sweet Tomato Chutney, Bread & Butter Pickles, and Shallot Confit

Click HERE for more information and to make a reservation

Tue - Aug 29
11:00 AM - 2:00 PM
  Julie's Easy Lemon Sole Meuniere

 

 

Thu - Aug 31
6:30 PM - 9:00 PM
  Farmer’s Market Fresh Chef Paul Lindemuth $80

Still at the market, but not for too much longer.  Capture the last bites of summer; ripe heirloom tomatoes, sweet corn, juicy peaches; nothing beats summer in Illinois! 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 satisfying for lunch, dinner, or as a side to a main dish.  Enjoy the “fruits of the farmer’s labor.” On the menu: Since this class will be menu-driven based on the freshest ingredients found at the market that morning, there will be no recipes.  Chef Paul will bring an array of the brightest and the best of the season back to Marcel’s kitchen where you prepare an inspired feast.

Click HERE for more information and to make a reservation

Tue - Sep 05
11:00 AM - 2:00 PM
  Sharon's Chicken with Spicy Thai Peanut Sauce

 

 


 

 

Thu - Sep 07
6:30 PM - 9:00 PM
  Surf & Turf Catalan Style Chef Julie Szimon $85

Mar y Montana, translates to sea and mountain.  The Catalan gastronomy has a bevy of “surf and turf” traditional dishes; the meatball with squids, the chicken and crayfish, meat and seafood engulfed in traditional Spanish flavors of tomato, garlic and paprika. Rice, cured pancetta, onion, and bell pepper with a touch of white wine round out the dishes to create the perfect showcase of Spain, both from land and sea. On the menu: Olive and Herb Dip Crostini, Chicken and Lobster Catalan Style, Spanish White Beans with Spinach and Fresh Cheese from Marché with Honey, Dried Fruit and Nuts

Click HERE for more information and to make a reservation

Fri - Sep 08
6:30 PM - 9:00 PM
  Late Summer from Napa Chef Paul Lindemuth $85

The finest memories begin with a single glass. Fresh, seasonal, and simple preparations are the hallmark of Northern California wine country. This California inspired late summer menu paired with wine selections will have you raising a glass to toast the passing of summer and autumn on the horizon. On the menu: Avocado Toast with Smoked Salmon, Lemon-Brined Chicken, Manchego Polenta and Salsa Verde, Warm Beet Salad with Greens and Pistachios, and Spiced Plum Pavlovas

Click HERE for more information and to make a reservation

Sun - Sep 10
12:00 PM - 4:00 PM
  Fear No Pasta Workshop Chef Robin Nathan $75

A quiet Sunday afternoon gives us the best opportunity to perfect our pasta-making skills.  Never made pasta? Fear not --- as the class title suggests, we will be using simple, approachable methods to create the freshest, most delicious pasta dishes at home – and take advantage of the garden’s bounty to make the perfect sauce to pair. On the menu: Classic Fresh Pasta made into Stracci (torn shapes) with Fresh Tomato, Ricotta Pasta Noodles with Butter and Parmesan and Rosemary, Crespelle – Tuscan Savory crepes with Cheese filling and Fresh Herb Puree, and we’ll finish the afternoon with Chef Robin’s Ice Cream

Click HERE for more information and to make a reservation

Tue - Sep 12
11:00 AM - 2:00 PM
  Deb's Quick & Simple Asian Tilapia

 

 


 

 

Wed - Sep 13
11:00 AM - 2:00 PM
  Foundations of French Pastries Chef Cherise Slattery $80

Many of today's most basic of pastry preparations were either born, or refined, in the kitchens of France. However, despite the centuries-old techniques, home cooks still find them intimidating. Join Chef Cherise as she breaks down classic bases such as Pate Brisee, Joconde, and shares the tricks of financiers and french butter cookies. Each fundamental skill will then be applied to create finished desserts.  A light lunch will be served.  On the menu: French Butter Cookies, Layered Opera Cake with Almond Dust, Green Apple Tarte Tatin, and Chocolate Financiers

Click HERE for more information and to make a reservation

Thu - Sep 14
6:30 PM - 9:00 PM
  Early Fall Favorites Chef Brandy Fernow $80

Share an evening and savor the sublime tastes of late summer’s harvest! Build your weeknight dinners around beautiful squash and root vegetable, juicy tomatoes, and other top picks from late summer’s bounty.  Adding fresh fruits and vegetables yields a plate full of deliciousness that is short on cook time but big on flavor. On the menu: Heirloom Tomato Jam Crostini, Rosemary and Pancetta Wrapped Pork Tenderloin, Roasted Autumn Harvest Vegetables with Shallot Sherry Vinaigrette, and Warm Lemon Plum Galette

Click HERE for more information and to make a reservation

Sat - Sep 16
6:30 PM - 9:00 PM
  Scotch & Steak Chef Paul Lindemuth $80

Back by popular demand, scotch and steak!  In this classic pairing, Chef Paul is whipping up some masterful steak dishes and sides and our scotch expert will be educating on all things scotch. Lift your glass! On the menu: Scotch tastings, Jamaican Jerk Steak Tacos, New-School Steak Diane, Four Peppercorn Steak Au Poivre, and Buttered Scotch Pudding with Salted Caramel

Click HERE for more information and to make a reservation

Sun - Sep 17
2:00 PM - 4:00 PM
  Big Kids (Ages 12-16): Exploring Indian Cuisine Chef Cherise Slattery $50

Move over fried rice, pizza, and tacos, there’s a new kid in flavor town; Indian. Naan, Raita, Curry, and Samosas are all common in Indian cuisine.  Loaded with new spices and scents, these dishes can be unfamiliar but don’t let them be intimidating.   Indian cuisine has multiple regional variations, but is big on flavor and the perfect spice combinations.  On the menu: Homemade Naan with Raita, Curry Chicken Skillet, Vegetable Stuffed Samosas, and Sweet Pal Payasam with Pistachios

Click HERE for more information and to make a reservation

Tue - Sep 19
11:00 AM - 2:00 PM
  Julie's Wheatberry Waffles

 

 

 

 

Thu - Sep 21
10:30 AM - 12:00 PM
  Back to School: Celebration Brunch! Chef Lynn Dugan $50

Back to school signals the end of summer and a turning point in the year. The smell of neighborhood barbeques gives way to fresh notebooks and sharpened pencils.  Fall is right around the corner and the shift to shorter days, colder nights, and a ramped up schedule!  Kick back, re-connect, and enjoy an hour and a half of me-time.  Sip and savor a meal just for you. On the menu: Party Palomas with Grapefruit and Strawberries, Watermelon Avocado Salad with Lime Dressing, Spinach and Feta Soufflé and Chocolate Chunk Banana Bread

Click HERE for more information and to make a reservation

Thu - Sep 21
6:30 PM - 9:00 PM
  Modern Cooking & Plating Workshop Chef Paul Lindemuth $85

Create visually stunning dishes with a variety of modern cooking methods designed to capture art on a plate.  The difference between the culinary arts and cooking includes not only cooking and crafting the perfect dish, but presenting it on the plate to highlight tastes, colors and textures. We eat with our eyes first; join Chef Paul and learn to create a visual feast. On the menu: Purees and Sauces for Plate Painting, Mesclun Salad in Crisp Parmesan Tuile, Parmesan Crusted Lamb Chops with Root Vegetable Purée, Mocha Torte on Vanilla and Chocolate Crème Anglaise

Click HERE for more information and to make a reservation

Fri - Sep 22
6:30 AM - 9:00 PM
  Tacos y Cerveza Chef Robin Nathan $85

The Taco Truck is stopping at Marcel's again -- and this time, there's beer on board! What better way is there to spend a Friday night as we prepare four favorite tacos, pair them with local beers, and finish with one of Chef Robin's ice creams. On the menu: Piccadillo (Ground Beef) Tacos with Roasted Jalapeno Sauce, Pulled Pork Tacos with Salsa Verde and Pickled Red Onion, Austin Style Fish Tacos with Lime Crema, Shrimp and Chorizo Tacos with Avocado Crema, Esquite Salad and Mexican Sweet Corn Ice Cream

Click HERE for more information and to make a reservation

Sat - Sep 23
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8); Corn Harvest Chef Jamie Bordushuk $40

The brief season when farm-grown ears of corn go straight from the truck into your kitchen is as anticipated as summer itself.  Easy to prepare, and fun to eat, Chef Jamie is sharing kernels of wisdom for cooking and enjoying the season’s sweet-salty, soft-crunchy staple. On the menu: Corn and Vegetable Chowder, Corn on the Cob with Sour Cream, Parmesan and Paprika, and Sweet Cornbread

Click HERE for more information and to make a reservation

Sat - Sep 23
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Corn Fest Chef Jamie Bordoshuk $45

Yellow, white, peaches and cream, whatever variety you favor, everyone agrees corn on the cob slicked with butter and sprinkled with salt is a summertime favorite.  Although most often cooked and eaten on the cob, sweet corn can be grilled, roasted, and brings depth and flavor to soups, stews, and salads.  Join Chef Jamie as he treats you to his favorites.  On the menu: Potato, Corn and Bacon Chowder, Mexican Elote and Sharp Cheddar Cheese and Corn Bread

Click HERE for more information and to make a reservation

Tue - Sep 26
11:00 AM - 2:00 PM
  Teri's 6th Anniversary Treats
Wed - Sep 27
11:30 AM - 1:00 PM
  The Lunch: First Hint of Fall Chef Brandy Fernow $40

The change of seasons is as good a reason as any to gather your closest circle to savor a casual meal highlighting the upcoming flavors of fall while holding on to the end of summer.  The perfect in-between-the-seasons meal to shake off the soon-to-be-over summer blues! Wine and beer will be available for purchase with this class. On the menu:  Cambozola and Stone Fruit Bruschetta with Balsamic Glaze, Pan Seared Chicken Breast with Honey Ricotta and Arugula Pesto, Roasted Sweet Potatoes with Sweet Chili Drizzle, and Warm Apple Cake with Salted Caramel

Click HERE for more information and to make a reservation

Wed - Sep 27
6:30 PM - 9:00 PM
  Pressure Cooker Cooking Chef Kelly Sears $80

The new generation of pressure cookers is much safer and easier to use than mom’s was and deliver flavors and textures that cannot be achieved in a crock pot. Pressure cookers will transform your weekday cooking, allowing you to whip up traditionally long-cooking dishes 70% faster. In this class we will be making stock, hard boiled eggs, rice, beans and polenta to demonstrate how easy these basics are and how much their flavor is improved. We will also be making a meal of short ribs for dinner. All pressure cookers will be 20% off for class participants. On the menu: Pressure Cooker Homemade Stock, Perfect, Slip-off Shell Hard Boiled Eggs, Ten-Minute Brown Rice & Creamy Polenta, Boneless Short Ribs over Root Vegetable Mash  with Pressure Cooker “Gravy, and Hazelnut Chocolate Pots de Crème

Click HERE for more information and to make a reservation

Thu - Sep 28
6:30 PM - 9:00 PM
  Asian Inspired Chef Dave Sahs $85

Start with sake and beer, pair it with the slow cooked, meltingly tender pork belly wrapped in a crispy lettuce wrap.  We’ll find a use for the left over rice without succumbing to delivery and the takeout box. Toss in an assortment of vegetables swimming in a puddle of brine. Crisp, fragrant and flavorful, they seem to pair with every dish on the table. And ask yourself why you’ve been choosing vanilla, strawberry or chocolate when green tea ice cream is the bomb!  Create and taste a true meal of Asian inspiration.  On the menu: Sake and Beer, Assorted “Quick Pickles,” Crispy Teriyaki Pork Belly Lettuce Wraps, Fried Rice, and Green Tea Ice Cream

Click HERE for more information and to make a reservation

Sat - Sep 30
6:30 PM - 9:00 PM
  Cook, Eat, Share Chef Kelly Sears $85

One big pot for one big night; sharing food with friends in a relaxed setting is one of life’s great pleasures.  It’s how Chef Kelly likes to entertain and she’s created a stress-free evening of refined comfort food.  The dining table is the anchor to conversation, to sharing dishes, to exploring what brings us together. On the menu: Beans & Bacon on Buttered Toasts, Big Bowl Mixed Greens with Crisp Croutons and Green Goddess Dressing, Coffee Rubbed Pork Tenderloin, Risotto Style Farro with Slivered Celery Root and Apples, Roasted Red Peppers with Cherry Tomatoes and Lemon Ricotta, and Warm Toffee Cake with Salted Caramel Sauce

Click HERE for more information and to make a reservation

 

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