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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Thu - Jan 07
6:30 PM - 9:00 PM
  Vermont's Winter Table Chef Brandy Fernow $85

One visit to Vermont and you’ll realize the culinary scene stretches beyond maple syrup! Leading the nation in the farm to table movement, Vermont residents love the outdoors and take the reins on traditional, small-scale farming. Vermont especially overachieves in the dairy department. The state that boasts one cow for every 3.8 people isn’t messing around! From Ben & Jerry’s to a plethora of artisanal cheesemakers, Vermont has become a food lovers dream come true.


On the menu: Wild Mushroom Toasts with Jasper Hill Farms Creamy Winnimere and Crumbled Hazelnuts, Baby Romaine Salad with Jasper Hill Farms Cave Aged Cheddar and Pistachio Gremolata, Rosemary Brined Pork with Maple Chile Glaze, Red Flannel Potato Hash, and Molasses Shortcakes with Spiked Plums and Cream

Click HERE for more information and to make a reservation

Sat - Jan 09
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 - Jan 09
6:30 PM - 9:00 PM
  Robust Winter Reds Chef Paul Lindemuth $90

Outside the mercury has dipped below zero but inside the air is heavy with the aroma of a slow cooked rustic stew. Pour a warming glass of red wine and then cook with it, too! Wintry reds are the blanket for frigid nights. From an easy drinking pinot noir, to gutsy reds that are big, and brassy paired with the season’s comforting fare, let their earthy bouquet kick the night off right.


On the menu: Creamy Polenta with Smoked Gouda, Pork Chops with Mushroom/Red Wine Sauce, Red Wine and Bacon Braised Lentils, and Red Wine/Chocolate Cakes with Red Wine/Bittersweet Chocolate Ganache


Click HERE for more information and to make a reservation

Sun - Jan 10
12:00 PM - 4:00 PM
  Filled Pasta Workshop Chef Robin Nathan $85

Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes.  This class introduces stuffed pasta techniques.  From ravioli to mezzaluna, stuffed pasta can star in hearty main meals in the winter and, as the weather warms, shine in lighter, seasonal vegetables and meats. You’ll gain the confidence and skills to create a beautiful meal of fresh pasta any time.


On the menu:
Antipasto Salad, Crespelle with Prosciutto and Fontina in Butter-Sage Sauce, Chicken Mezzaluna with Cream, and 3-Cheese Ravioli with Arrabiata. We'll finish with Chef Robin's Tiramisu Gelato.


Click HERE for more information and to make a reservation

Wed - Jan 13
6:00 PM - 8:00 PM
  Family Cooking: Global Kitchen Chef Brandy Fernow $50

It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 8 and older. Price is per person; wine and beer will be served with the class for adults.


On the menu: 
Mini Shrimp Tacos with Tomatillo Salsa, Lettuce Wraps with Ginger Chicken and Hoisin, Spanish Albondigas Meatballs with Potato Bravas, and Layered French Crepe Cake 

 

Click HERE for more information and to make a reservation         

Thu - Jan 14
6:30 PM - 9:00 PM
  Rich Winter Ales Chef Kelly Sears $85

When the mercury dips toward single digits and snowflakes swirl, it's time to reappraise your beer-drinking habits. So long, crisp and delicate Pilsners, bye-bye, aromatic witbiers; low-alcohol ales and lagers leave the fridge, replaced by beers best enjoyed near a crackling hearth. Winter is the season of sweet and brawny barley wines, pitch-black imperial stouts, and monk-made Belgian ales with high alcohol content. While these strong beers are ideal sledding warm-me-ups, they truly excel when paired with foods both savory and sweet.


On the menu
:
Assorted Winter Ales for Pairing, Spicy Beer Mustard with Pretzel Bites, Steamed Mussels in White Ale, Little Gem with Fresh Citrus and Orange-and Ale Vinaigrette, Belgian Beef Stew with Paris Mash and Beer Braised Carrots, and Chocolate Porter Cake with Salted Caramel


Click HERE for more information and to make a reservation

Fri - Jan 15
6:30 PM - 9:00 PM
  French Country Bistro with Wine Pairing Chef Robin Nathan $90

Bistro fare is warm, bistro is family, the center of social life in Paris. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is earthy, not fussy, no-nonsense, soul-satisfying cuisine.  Pull up a chair and enjoy a lovely meal along with carefully curated wines to pair with each course.


On the menu: Baby Greens with Fresh Orange and Warm Goat Cheese Croutons, French Beef Stew with Red Wine Sauce, Horseradish-Parsley Potatoes and Rustic Apple Cake with Sugar Crust


Click HERE for more information and to make a reservation

Sat - Jan 16
10:00 AM - 12:30 PM
  British Bakeoff Chef Rachel Cuzzone $65

You’ve watched the show, rooted for the competitors and followed the trials and tribulations of passionate amateur bakers attempting to be crowned U.K.’s best. Now it’s your turn! British baking with Chef Rachel right in your own backyard.


On the menu:
British Style Scones with Lemon Curd, Mini Victoria Sponge Cakes, Religieuse (Pate a Choux) with Ganache and Pastry Cream 


Click HERE for more information and to make a reservation

Sun - Jan 17
12:00 PM - 2:30 PM
  British Bakeoff Chef Rachel Cuzzone $65

You’ve watched the show, rooted for the competitors and followed the trials and tribulations of passionate amateur bakers attempting to be crowned U.K.’s best. Now it’s your turn! British baking with Chef Rachel right in your own backyard.


On the menu:
British Style Scones with Lemon Curd, Mini Victoria Sponge Cakes, Religieuse (Pate a Choux) with Ganache and Pastry Cream 


Click HERE for more information and to make a reservation

Mon - Jan 18
2:00 AM - 3:30 PM
  Mid Kids (Ages 9-11): Movie Snacks Chef Kelly Sears $40

No school + cold temperatures = friends, blanket forts and movies!  All that’s missing are the munchies to go along with it.  Before you get too comfortable buried in the day, grab an apron and create some taste treats for you and your friends to share while watching your favorite flicks.


On the menu
:
Pull Apart Pizza Bread, Nacho Popcorn, Frozen Banana Cereal Pops, and Sparkling “Spritzers” with Pop Rock Rims


Click HERE for more information and to make a reservation

Mon - Jan 18
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Candy Making Chef Kelly Sears $40

What to do on a day with no school?  Let’s make candy! It’s fun to do and even better to eat.  Together we will make some irresistible treats to share with friends or keep all for yourself! On the menu: Sweet & Salty Snowmen, Peppermint Patties, “Fried Egg” Candy, Chocolate Covered Cherries, Chocolate Dipped Potato Chips, and Marshmallow Pops


Click HERE for more information and to make a reservation

Mon - Jan 18
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Pastry-Palooza Chef Robin Nathan $45

It's time for dessert, so let's play with pastry! We'll make one pastry dough and use it two ways!


On the menu: Flaky and Tender Pastry Dough, Brown Sugar-Cinnamon Frosted Toaster Pastries & Apple-Dried Cranberry Hand Pies


Click HERE for more information and to make a reservation

Tue - Jan 19
7:00 PM - 8:30 PM
  Dinner at 7: Easy to the Table Chef Katie Wojciechowski $50

You can have dinner on the table in less than an hour; it just takes a little bit of planning and a little bit of know-how.  Chef Katie’s menu is perfectly suited for a quick mid-week meal or a night with friend. Having these new recipes in your repertoire, you can create hearty, brightly flavored cold weather dishes that go beyond ordinary and turn weekday cooking into a breeze. Wine & beer will be available for sale by the glass.


On the menu: Citrus Rubbed Cornish Hens, Cornbread Panzanella Salad, and Crispy Apple Cobbler


Click HERE for more information and to make a reservation

Thu - Jan 21
6:30 PM - 9:00 PM
  Tuscan Winter Chef Paul Lindemuth $85

The genius of rustic Italian cuisine lies within its simplicity of fresh ingredients from a landscape comprised of a patchwork of grapevines, farmhouses and olive groves. Let the fresh ingredients and pure regional flavors transport you; no plane ticket required!


On
the menu:
Warm Tuscan Mushroom Crostini with Vin Santo, Kale and Roasted Butternut Squash, Farro and Spinach Salad with Balsamic Vinaigrette, Tuscan Lamb and White Bean Stew, and Panna Cotta with Winter Citrus Compote


Click HERE for more information and to make a reservation

Sat - Jan 23
10:00 AM - 12:00 PM
  Make and Take: Homemade Stock & Vegetable Soup Chef Robin Nathan $45

This is the class where you’ll make it, take it home, and cook it!  In this class, Chef Robin is streamlining stock making by utilizing the pressure cooker. The result, intensified flavor in a quarter of the time. While the stock is “under pressure,” you’ll practice your knife skills chopping your way to filling that stock chock full of vegetable goodness. Head home add all your ingredients to your own Dutch oven, simmer and enjoy a steaming hot bowl of homemade soup.


On the menu: Homemade Chicken Stock, and all the Diced Vegetables and Herbs to complete your soup at home


Click HERE for more information and to make a reservation

Sat - Jan 23
6:30 PM - 9:00 PM
  Eat Street: Food Truck Street Food Chef Brandy Fernow $85

Cooking isn't just about putting food on the table. The sound of sizzling garlic, the bright crunch of cilantro, the tongue-tingling sensation of exotic spice -- every ingredient is part of a culinary story, a taste of place. 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: Veggie Samosas with Jalapeno Chutney, Okonomiyaki Shrimp Pancake with Japanese Mayo, Pork Bahn Mi Meatball Sandwich with Pickled Slaw, Tom Kha Coconut Soup, Arepas with Mexican Cheese and Chorizo, and Mini Ricotta Donuts with Espresso Chocolate Sauce 


Click HERE for more information and to make a reservation

Sun - Jan 24
12:00 PM - 5:00 PM
  Alternate Grain Bread Baking and Sourdough Starter Chef Kelly Sears $85

Whether you are new to bread baking or have been baking for years, it’s time to introduce alternate grains into your rotation. Hard wheats, whole grains, sprouted grains are healthy, delicious and add a fresh new twist to daily or weekly bread baking.  If you haven’t jumped on the sourdough train yet, we will be building a sourdough starter for you to take home and feed to maturity. This class will feature our new flours from Janie’s Mill.


On the menu: Country Loaf, Sweet or Savory Babka, Cracked Wheat Cider Walnut Bread, Soft Rolls, and Sourdough Starter


Click HERE for more information and to make a reservation

Wed - Jan 27
6:30 PM - 9:00 PM
  Italy's Seaside Towns Chef Robin Nathan $80

Italy boasts a wealth of postcard perfect coastal towns, each with its own panorama of breathtaking ocean views and even better culinary treasures. Chef Robin is highlighting the cuisine of Italy’s seaside where even in winter, coastal charm is abundant, and freshness is paramount. 


On the menu: Tonnato Dip with Crostini, Sauteed Shrimp with White Beans, Rosemary and Baby Greens with Mint-Basil Oil, Classic Linguine with Clams in White Wine, and Apple Crostada with Cinnamon-Balsamic Glaze


Click HERE for more information and to make a reservation

Thu - Jan 28
6:30 PM - 9:00 PM
  Koreatown Chef Brandy Fernow $85

Signature dishes of Korea seduce with intoxicating flavors. From bibimbap to bulgogi, Korean spices and ingredients collide in a sweet-spicy result elevating dishes to an addictively delicious level. Built on a base of a huge range of vegetables, from wild greens to leaves and flowers, and copious amounts of rice, these ingredients provide the structure for a wide variation of dishes for every palate. On the menu: 

White Miso Soba Noodle Salad, Sesame Ginger Roasted Brussels Sprouts, Kimchi Fried Rice, Rib Eye Bulgogi, and Mandarin Mousse with Sesame Shortbread         


Click HERE for more information and to make a reservation

Fri - Jan 29
6:30 PM - 9:00 PM
  Scotch and Steak Chef Paul Lindemuth $90

Back by popular demand, scotch and steak!  In this classic pairing, Chef Paul is whipping up some masterful steak dishes educating on all things scotch. Lift your glass! 


On the menu: The Presbyterian Cocktail, The Koji King Cocktail, Classic Whiskey Sour, Grilled Flank Steak with Smokey Red Chimichurri, Philly Cheesesteak Stuffed Green Peppers, Reverse-Seared Trip-Tip Steak with Soy/Ginger Marinade, and Chocolate/Scotch Whiskey Cakes with Scotch Whipped Cream.


Click HERE for more information and to make a reservation

Sun - Jan 31
12:00 PM - 5:00 PM
  Sourdough Bread Baking Workshop Chef Kelly Sears $85

Sourdough is everywhere. Your mom is baking it, your neighbor wants to share her starter, your brother in law is now an expert on all things sour and your Instagram feed is loaded with crusty, baked loaves. If you jumped in on the starter craze and either want to take the next step or just learn and share new tips and tricks, this is the class for you.  You may bring your own starter (active and ready for baking) or starter will be provided for you.


On the menu
: Chewy Sourdough Rolls, Rustic Sourdough Bread, Multigrain Raisin Sourdough, Sourdough Pretzels, Sourdough Maple Walnut Bread, Sourdough Discard Brownies, and a Sourdough Pre-ferment for using a next day bake.


Click HERE for more information and to make a reservation

Tue - Feb 02
7:00 PM - 8:30 PM
  Dinner at 7: Midwest Modern Winter Chef Robin Nathan $45

Bright seasonal citrus, fragrant herbs, slow simmered broths, and warm steaming bowls of seasonal simple dishes are just the thing to chase away winter’s chill.  When adding a modern twist to winter favorites, the results are nothing shy of delicious. Wine & beer will be available for sale by the glass.


On the menu:
Pear and Walnut Salad with Blue Cheese Vinaigrette, Cumin-Coriander Rubbed Pork Tenderloin with Apple Vinaigrette and Herbed Farro Pilaf, and Apple - Cranberry Crisps


Click HERE for more information and to make a reservation

Thu - Feb 04
6:30 PM - 9:00 PM
  Flavors from the Yucatan Chef Paul Lindemuth $85

The gastronomy of the Yucatan is among the most exciting in Mexico. Cultural influences on the cuisine range from European and Caribbean to Middle Eastern and indigenous, all putting their spin on regional favorites. Warm up this winter with hot flavors from south of the border.


On the menu:
Crema de Cilantro Sopa, Pulpo Asado and Roasted Potato Salad with Coriander Dressing, Chicken Legs Recado Rojo with Rice, and Guanabana Crème Brulee


Click HERE for more information and to make a reservation

Fri - Feb 05
6:30 PM - 9:00 PM
  Winter Whites and Bubbles Chef Brandy Fernow $85

Shrug off your jacket and close the door against the chilly weather. There’s a log fire crackling and your face starts glowing. You pour a crisp glass of white wine or effervescing bubbles - whites that pair beautifully with the foods of the winter months. Our collection of wintry whites is just the thing for a night in (or out!); the sure cure to the winter blues. On the menu: Lemon Pizzette with Fennel Sausage and Torn Basil, Grilled Prawns with Cocoa Nib Romesco, Herb Crusted Fish with Leek and Sage Cauliflower Risotto, and Winter Clafouti with Champagne Sabayon 


Click HERE for more information and to make a reservation

Sat - Feb 06
10:00 AM - 12:30 PM
  Chocolate and Caramel Class Chef Rachel Cuzzone $75

Chocolate and caramel, the perfect bff’s. Decadent and rich, creamy and gooey, partners from sweet heaven. Chocolate alone is good, but chocolate and caramel together are even better. Chef Rachel will navigate the spectrum of chocolate from white to dark and introduce you to the harmonious mix of flavors caramel can yield; sweet, salty, fat and bitter. All that from a small bean and simple cooked sugar.


On the menu:
Milk Chocolate Caramel Turtles, Vanilla Bean Dark Chocolate Ganache Truffles, and Handmade Hot Chocolate (candies will be boxed for take home) 


Click HERE for more information and to make a reservation

Sat - Feb 06
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

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


Click HERE for more information and to make a reservation

Sun - Feb 07
11:00 AM - 1:30 PM
  Chocolate and Caramel Class Chef Rachel Cuzzone $75

Chocolate and caramel, the perfect bff’s. Decadent and rich, creamy and gooey, partners from sweet heaven. Chocolate alone is good, but chocolate and caramel together are even better. Chef Rachel will navigate the spectrum of chocolate from white to dark and introduce you to the harmonious mix of flavors caramel can yield; sweet, salty, fat and bitter. All that from a small bean and simple cooked sugar.


On the menu:
Milk Chocolate Caramel Turtles, Vanilla Bean Dark Chocolate Ganache Truffles, and Handmade Hot Chocolate (candies will be boxed for take home) 


Click HERE for more information and to make a reservation

Wed - Feb 10
11:30 AM - 1:00 PM
  Out to Lunch: Stews - Big Bowls of Goodness Chef Kelly Sears $45

There’s nothing better for the soul or the belly than a pot of homemade stew just waiting for your ladle. Custom made for a cozy night in front of the fireplace, center stage on the dinner table to share with friends or packed up for lunch at your desk the next day, nothing satisfies like a steamy bowl of stew. Wine & beer will be available for sale by the glass.


On the menu: Fresh Winter Greens with Citrus Salad and Honey Dressing, Creamy Chicken Stew with Dumplings, and Warm Hazelnut Brown Butter Brownies


Click HERE for more information and to make a reservation

Wed - Feb 10
6:00 PM - 8:30 PM
  Family Cooking Night: Made with Love Chef Brandy Fernow $50

It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 8 and older. Price is per person; wine and beer will be served with the class for adults.


On the menu: 
Herbed Tomato Soup with Grilled Cheese Croutons, Prosciutto-Wrapped Chicken with Fontina and Basil, Hand-Rolled Sweet Potato Gnocchi, and Heart-Shaped Hand Pies with Sweet Berry Sauce


Click HERE for more information and to make a reservation

Thu - Feb 11
6:30 PM - 9:00 PM
  Soul Warming Soups Chef Kelly Sears $80

Soup is a like a blanket. It keeps us warm and toasty and everyone has a favorite kind. Soul warming, hearty, budget friendly and with recipes yielding multiple bowls for sharing, soup says grab a bowl and stay awhile.  Nourish yourself with a ladle full of these dishes guaranteed to cure colds, mend broken hearts and erase bad days.


On the menu:  Lemon, Chicken and Orzo Soup, Red Lentil Squash Soup with Crispy Pita, Smoked Fish Chowder, and Pasta e Fagioli

 

Click HERE for more information and to make a reservation

Sat - Feb 13
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Valentine Treats Chef Katie Wojciechowski $40

Set your heart aflutter with Chef Katie’s heartfelt menu designed for you to create, bake, eat and love! Valentine’s Day is the perfect time to create sweet and savory treats fit for lunch or dinner, for home or school, all designed to make your heart happy.


On the menu:
Cherry Chocolate Whoopie Pies, Strawberry Tiramisu, Valentine Blossom Cookies, and Love Punch 

Click HERE for more information and to make a reservation

Sat - Feb 13
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Be My Valentine Chef Katie Wojciechowski $40

Behind every great soccer player may lie the next great pastry chef!  Let your young chef cook, create, and celebrate, Valentine’s style with Chef Katie as she steers them down the path to baking, frosting, decorating, and eating the best valentine sweets in town.


On the menu
: Vanilla Cream Whoopie Pie, Individual Chocolate Puddings, White Chocolate Heart Bites, and Cinderella Mocktail

 

Click HERE for more information and to make a reservation

Sat - Feb 13
6:30 PM - 9:00 PM
  Valentine's Day Couples in the Kitchen: Cozy Nights Chef Paul Lindemuth $90

Valentine’s Day and the weather outside is frightful, but inside, the food is so delightful! Best enjoyed in a warm and cozy fashion, this hearty, warming wintry menu is perfect for the holiday celebrating love. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these culinary comforts. The perfect target for Cupid’s arrow.


On the menu:
Roasted Beet Salad with Goat Cheese and Grapefruit Vinaigrette, Pappardelle with Truffle Butter, Sautéed Chicken Breasts in Red Wine/Green Peppercorn Sauce, and Bittersweet Chocolate Pots de Crème with Raspberry Whipped Cream.


Click HERE for more information and to make a reservation

Mon - Feb 15
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16): Make and Take Lasagna! Chef Robin Nathan $50

Gooey cheese layered between fresh, soft noodles, red sauce, ground beef, ricotta, more cheese; what could be better than lasagna? With a little work, and Chef Robin's helping hand, not only will you have lasagna for lunch in class, you’ll make lasagna to take home and share with your family.   


On the menu:  Italian Antipasto Salad, Lasagna with Hearty Tomato Sauce, and Tiramisu Milkshakes


Click HERE for more information and to make a reservation

Tue - Feb 16
7:00 PM - 8:30 PM
  Dinner at 7: Road Trip - NOLA Chef Katie Wojciechowski $50

The famous and historic street that spans the length of the French Quarter in New Orleans comes alive right here in Glen Ellyn! Celebrate Fat Tuesday and the flavors of New Orleans with our version of Bourbon Street.  Come and experience the global melting pot of New Orleans cuisine. Wine and beer available for sale by the glass. On the menu: Creamy Red Beans & Rice, Classic Cajun Shrimp with Southern Remoulade, and French Quarter Style Bananas Foster 

 

Click HERE for more information and to make a reservation

Thu - Feb 18
6:30 PM - 9:00 PM
  Fish for the Lenten Table Chef Paul Lindemuth $85

Whether you are a seasoned fish lover or someone looking for options to feed the ones in your family who aren’t quite hooked, Chef Paul has just the solution. Versatile and simple, this fish-centric meal will bring the best of the waters to your table.


On the menu
:
Linguini with Creamy Tuscan Shrimp, Parmesan Crusted Cod, Parmesan Brussels Sprouts Salad, and Pear and Almond Cake

 

Click HERE for more information and to make a reservation

Fri - Feb 19
6:30 PM - 9:00 PM
  Bourbon Bash Chef Robin Nathan $90

Fat Tuesday is this week; the last day of carnival season before giving up your favorite foods and drink for the Lenten season. Bourbon, a barrel-aged distilled spirit made primarily from corn, will be the star of this show. From glass to plate, let the celebration of Fat Tuesday begin!


On the menu: Kentucky Bourbon Mules, Charred Radicchio Salad with Pears & Maple-Bourbon Vinaigrette, Grilled Flank Steak with Bourbon Reduction over Scallion-Tossed Potatoes and Vanilla Brown Sugar-Bourbon Ice Cream


Click HERE for more information and to make a reservation

Sat - Feb 20
10:00 AM - 12:00 PM
  Make and Take: Tomato Soup and Foccacia Muffuletta Chef Kiley Fields $55

In this class, you make it, take it home, and enjoy it for your next meal!  What lunch is more satisfying than the classic soup and sandwich combination? Chef Katie is pairing tomato soup with the world-class, New Orleans originating sandwich, the muffuletta. A distant relative to of the Italian sub, the muffuletta offers layers of meats and cheeses, a tapenade spread and a pickled veg all “sandwiched” on pillowy focaccia. The most important part of the sandwich, the resting stage. An overnight stint improves this sandwich by allowing all the flavors to meld together. If you can wait that long to eat it, this is the make and take for you!


On the menu:
Smokey Tomato Soup and Muffuletta with Olive Spread and Pickled Red Onions.


Click HERE for more information and to make a reservation

Wed - Feb 24
11:30 AM - 1:00 PM
  Out to Lunch: Pescatarian Style Chef Katie Wojciechowski $45

Plant based diets of whole grains, nuts, legumes, produce and healthy fats with seafood playing a key role as the main protein source are referred to as pescatarian. Whether you are dipping your toes in the water of healthier eating or just looking for an alternative way to cook, let the process be delicious not burdensome by embracing foods that are tasty, nutritious and simple to prepare. Wine and beer available for purchase by the glass.


On the menu:
Smoked Salmon Mousse in Cucumber Cups, Pan-seared Scallops with Lentils, Porcini and Asparagus, and Blueberry Buckle


Click HERE for more information and to make a reservation

Wed - Feb 24
6:30 PM - 9:00 PM
  Cold Weather Comforts Chef Robin Nathan $85

Warm cocktails, heartier meals, fresh citrus --winter has flavors all its own.  Each season suggests a different palate of ingredients, and different ways of preparing and serving them.  Explosions of color, flavor, and texture is the combination that draws people to good food.  What better reason to gather your closest circle to savor casual, seasonally inspired dishes.


On the menu: Hot Whiskey Toddies, Arugula with Fresh Orange Segments and Goat Cheese, Beef Stroganoff with Fresh, Class-Made Pasta, and Pear-Dried Cherry Crumble


Click HERE for more information and to make a reservation

Thu - Feb 25
6:30 PM - 9:00 PM
  Road Trip: Telluride Chef Brandy Fernow $85

Telluride Ski Resort has become a destination for food-lovers with the ambition to enrich the winter enthusiast experience through culinary excellence. Pairing surrounding natural beauty with epicurean delights is Telluride’s specialty. Whether feasting on duck cassoulet al fresco in the shadow of Palmyra Peak or grabbing a bowl of Chuck’s Famous Chili in Mountain Village, Telluride has become a spectacular place to dine with the spectacular view. 


On the menu:  Honey Braised Fennel Crostini, Wild Mushroom Bisque with Chive Crème Fraiche, Rosemary Lamb Ragu with Creamy Polenta, Herbed Butternut Squash Savory Bread Pudding, and Chocolate Stout Cake with Maldon Salted Caramel
    


Click HERE for more information and to make a reservation

Sat - Feb 27
6:30 PM - 9:00 PM
  Suds & Swine Chef Kelly Sears $90

Hogs and hops, pigs and ale, bacon and brew, call it what you will but the result is still the same; all things pork paired with the perfect beer. Hoppy Pale ales cut through the spices of the seasoning in pulled pork while the smoky malts of a porter with subtle hints of chocolate complement the sweetness of a barbeque sauce. Pork, paired with the perfect brew, complements the flavors of each, completing the dish. 


On the menu: Assorted Beer Pairings,
Smoked Sausage Platter with Pickled Vegetables, and Grilled Toasts, Brown Ale Simmer Pulled Pork with Caramelized Onion Jam, Creamy Mac and Cheese with Bacon Breadcrumbs, and Stout Shakes with Bourbon Caramel Drizzle


Click HERE for more information and to make a reservation

Sun - Feb 28
12:00 PM - 4:00 PM
  Bread Workshop - New Techniques Chef Robin Nathan $75

Very little compares to the warmth freshly baked bread elicits when baked and eaten. Chef Robin is taking bread to the next level this afternoon. The day begins with unique shaping to create the world’s largest cinnamon roll loaf, then you’ll move on to an introduction to Banneton Shaping Baskets to make Sourdough with Chef Robin's starter, and then you'll learn the secrets of working with whole grain flour by making a melt-in-your-mouth loaf of sweet wheat bread.  Toss in a hearty pot of soup and you’ve got yourself a full day of goodness. 


On the menu:  World's Largest Cinnamon Roll Loaf, Banneton Shaped Sourdough from Chef Robin's Starter, Honey Whole Wheat Sandwich Loaf, Creamy Carrot-Ginger Soup


Click HERE for more information and to make a reservation

Tue - Mar 02
11:00 AM - 2:00 PM
  Teri's Lemon Scones with Homemade Curd
Wed - Mar 03
6:30 PM - 9:00 PM
  Girl's Night Out: Cheese Tasting and Cheese Cooking Chef Robin Nathan $85

If you've been curious about Marché cheeses and how best to enjoy them, this is the class for you. We’ll start with a Marche-lead tasting of three different cheeses - our Marché cheesemonger will teach you about the different cheeses as you sample them. Then we’ll roll up our sleeves and cook with those same fabulous cheeses! Heat up girl’s night on a Thursday with Marché’s cheesemonger and Chef Robin. 


On the menu: Marché Cheese Tasting, Butternut Squash Tart with Ossau Iraty & Chile-Honey, California Tri Tip over Baby Greens with Gorgonzola Dolce Vinaigrette, and Sweet Goat Cheese Panna Cotta with Honey and Pistachios


Click HERE for more information and to make a reservation

Thu - Mar 04
6:30 PM - 9:00 PM
  Sunday Suppers Chef Kelly Sears $85

Bring family back to the table and keep a long time tradition of gathering on Sunday night for dinner.  It’s about so much more than the food that is served.  It’s family time, commitment to each other, positive communication and time together. A comforting, delicious Sunday supper has an almost mystical ability to make the weekend feel longer. Start your week off on the right foot with Sunday Supper.


On the menu:
Curried Onion & Cauliflower Hummus, Spinach Salad with Apples, Cherries, and Honey Maple Vinaigrette, Smoked Sausage with Potatoes, Peppers, Onions, and Bourbon Mustard Sauce, and Toffee Pound Cake with Salted Caramel


Click HERE for more information and to make a reservation

Fri - Mar 05
6:30 PM - 9:00 PM
  Empanadas: A Tour of Latin America Chef Brandy Fernow $90

The sultry, spicy sensations of the Latin kitchen are wafting north, making their way into restaurants and home kitchens alike. Spend an evening exploring the hybrid cuisine of Mexico, Puerto Rico, the Dominican Republic, Ecuador, Spain, and Cuba. Empanadas, the flaky pastry stuffed with filling take center stage in this Latin American focused class.


On
the menu: Argentinian Cheesy Spinach Empanadas, Fennel and Grapefruit Salad with Passionfruit Dressing, Mexican Chorizo and Potato Pies with Tomatillo Salsa, Brazilian Shrimp and Tomato Pillows, and Cuban Guava and Cream Cheese Turnovers


Click HERE for more information and to make a reservation

Sat - Mar 06
10:00 AM - 12:00 PM
  Make and Take: Coffee Cakes Chef Katie Wojciechowski $55

The ultimate morning wake up call, coffee cake! For this make and take, Chef Katie is sharing her classic coffee cake recipe with a couple of different spins. The endless customizable classic base, with warm notes of vanilla and subtle tang of sour cream bakes with an irresistibly tender crumb. When topped and altered with different flavors, it’s pure magic. In class you will create the base and then flavor both. Take home to bake one for eating now and freeze one for enjoying later.


On the menu: Cinnamon Coffee Cake, Berry Cream Cheese Coffee Cake 


Click HERE for more information and to make a reservation

Sat - Mar 06
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

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


Click HERE for more information and to make a reservation

Tue - Mar 09
11:00 AM - 2:00 PM
  Denise's Mini Italian Frittata
Tue - Mar 09
7:00 PM - 8:30 PM
  Dinner at 7: The Art of the Sandwich, Across the Country and Abroad Chef Kelly Sears $50

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. Wine and beer available for purchase by the glass.


On the menu: Falafel Pitas with Cucumber-Yogurt Dressing, Vietnamese Style Bahn Mi, The Bocadillo de Tortilla of Spain, and Italy’s Gelato Sandwich


Click HERE for more information and to make a reservation

Wed - Mar 10
11:30 AM - 1:00 PM
  Out to Lunch: Dinner for Two Chef Katie Wojciechowski $45

Two’s company: turn cooking for two into a pleasure, not a chore. Whether you are a seasoned cook or kitchen shy, this dinner for two is simple to prepare and a joy to share. Wine and beer available for purchase by the glass.


On the menu
:
Oven Roasted Onion and Fennel Salad, Mushroom Stuffed Pork Loin with Soy Glazed Green Beans, and Blondie Brownie with Vanilla Ice Cream and Caramel Sauce


Click HERE for more information and to make a reservation

Thu - Mar 11
6:30 PM - 9:00 PM
  South Meets South of the Border Chef Brandy Fernow $90

Tonight, Chef Brandy is serving up Mexican fare with Southern flair. Think a hefty dose of down-home Southern with a splash of spice, lime, and Mexico fresh; Nashville hot chicken with jalapeno slaw or poblano corn chowder. Southern and Mexican ingredients share similar ingredients and similar cooking techniques. When the two flavors come together, it’s the perfect vibe with standout results.


On the menu: Mexican Mint Julep, Fried Green Tomatillos and Jicama Slaw Salad with Sweet Habanero Dressing, Nashville Hot Chicken Tacos with Pickled Jalapeño, Spiced Pork Tenderloin with Cilantro Pecan Pesto Rice, and Mexican Chocolate Bread Pudding with Ancho Chile Cinnamon Ice Cream


Click HERE for more information and to make a reservation

Sat - Mar 13
10:00 AM - 12:30 PM
  Brunch Favorites Chef Rachel Cuzzone $60

Treat yourself and those around your table that marvelous culinary invention that combines breakfast and lunch. A great way to gather the family to catch up on the week’s news or just to sleep in and make breakfast a little later, brunch cuts down on the host's workload, as it bundles two meals in one. Chef Rachel is offering a warm-from-the-oven baked brunch.


On the menu:
Cheesy Grits with Crumbled Bacon, Creamy Yogurt Parfait with Homemade Granola, Hearty Biscuits and Gravy, and Vegetable-Packed Brunch Frittata

Click HERE for more information and to make a reservation

Sat - Mar 13
6:30 PM - 9:00 PM
  Willamette Valley Wine Dinner Chef Robin Nathan $90

The Willamette Valley, close to the same latitude as France’s Burgundy wine growing region, is known for its world class Pinot Noir and Pinot Gris.  Riding the rising wave of popularity in the U.S. as well as around the world, Oregon is being hailed as the new home of these grapes. Sip and share Pinot Noir and Pinot Gris from Willamette Valley wineries and imagine a view of the Oregon coastal range on the western horizon.


On the menu: Selection of Willamette Valley Wines, Salmon Tartare Crostini, Sauteed Mushrooms and Spinach over Polenta Wedges with Brie and Hazelnuts, Seared Flank Steak with Scallion Salsa Verde over Wasabi Smashed Potatoes, and Sweet Apple-Rosemary Crostada with Gorgonzola Streusel


Click HERE for more information and to make a reservation

Sun - Mar 14
12:00 PM - 3:00 PM
  French Macarons Chef Rachel Cuzzone $70

Not to be confused with the coconut macaroon, the macaron is a sweet meringue-based confection made with egg whites, icing sugar, and almond powder or ground almond. Characterized by a smooth, rounded top, ruffled perimeter, and flat-footed base, it is mildly moist and chewy.  The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. Chef Rachel will guide you to success creating this traditional French confection and you will take a home a box of your very own! A light lunch will be provided.


On the menu:
Classic Almond Macaron with Chocolate Ganache and Hazelnut Macaron with Vanilla Bean Swiss Buttercream 


Click HERE for more information and to make a reservation

Tue - Mar 16
11:00 AM - 2:00 PM
  Niki's Garlic Shrimp with White Beans
Wed - Mar 17
6:00 PM - 8:30 PM
  Family Cooking: Italy! Chef Brandy Fernow $50

It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 8 and older. Price is per person; wine and beer will be served with the class for adults. 


On the menu:  Flatbread Pizza with Pesto and Fresh Mozzarella, Hand-Rolled Romano Meatballs, Fettuccine with Peas and Lemon Cream Sauce, and Nutella Chocolate Cake Trifle


Click HERE for more information and to make a reservation

Thu - Mar 18
6:30 PM - 9:00 PM
  It's in the Sauce Chef Kelly Sears $85

Sometimes all a meal needs to come together is a really great sauce.  This class will cover six great sauces, all featuring different techniques and used in all phases of the meal, appetizer through dessert.  All these sauces can be made ahead and frozen to be utilized any time you need to spice up that not so exciting chicken breast or plate of pasta.  


On the menu
:
Spanish Romesco Sauce, Red Pepper Coulis, White Wine Tomato Pan Sauce, Bolognese Ragu, Greek Egg-Lemon Sauce, and Espresso Caramel Sauce


Click HERE for more information and to make a reservation

Fri - Mar 19
6:30 PM - 9:00 PM
  Paella Party Chef Robin Nathan $90

This iconic dish of Spain can take on many forms, each more delicious than the next.   We’ll start the party with a couple of bites and then take a deep dive into paella.  We’ll explore its origin, classic ingredients, and the proper way to create soccarat – that beautiful, crusty rice which forms on the pan’s bottom. Of course, no party would be complete without a fun and bubbly sangria.


On the menu: Cava Sangria, Marche Spanish Cheese & Charcuterie Platter, Mushrooms in Garlic Sauce over Baby Greens, Paella Mixta with Shrimp, Mussels & Spanish Chorizo, and Spanish Chocolate Pots de Crème with Orange Macerated Strawberries


Click HERE for more information and to make a reservation

Tue - Mar 23
11:00 AM - 2:00 PM
  Angie's Gourmet Popped Corn
Tue - Mar 23
7:00 PM - 8:30 PM
  Dinner at 7: Fish Focused Chef Paul Lindemuth $45

Fish is inherently fast-cooking and healthy---perfectly suited for a quick midweek meal or a feast with friends. No matter the preparation, paired with veggie loaded whole grains, the result is simple, clean and delicious. Wine & beer will be available for purchase by the glass.


On the menu: Smoked Trout Mousse on Pumpernickel, Mediterranean Baked Cod, Chickpea Salad with Za’atar Fried Eggplant, and Roasted Pears with Honey, Pistachios and Mascarpone


Click HERE for more information and to make a reservation

Thu - Mar 25
6:30 PM - 9:00 PM
  Weekend Get Away: Santa Fe Chef Robin Nathan $85

Santa Fe’s culinary arts scene is sizzling as a food lover’s paradise. Innovative Southwestern fare - fresh, seasonal, and local - highlights the chile; spicy, local, and unlike any other you’ve tasted.  Join Chef Robin and discover the legendary flavors of Santa Fe, including the local Hatch chile which isn’t just an ingredient, but a lifestyle choice!


On the menu:
 Blue Corn Fritters with Lime Crema & Tomato Salsa, Hatch Green Chile Stacked Chicken Enchiladas, Toasted Piñon Pilaf, and New Mexico Sopapillas with Honey


Click HERE for more information and to make a reservation

Fri - Mar 26
6:30 PM - 9:00 PM
  Burgers and Bourbon Chef Paul Lindemuth $90

What better way to indulge in burgers than by pairing them perfectly with bourbon-based cocktails? Build a series of mouthwatering burgers, including bison, lamb, turkey and the supporting cast of sides and even a bourbon-spiked dessert! Once constructed and plated, we’ll pair the perfect burgers and sides with house-made bourbon cocktails. 


On the menu: The Cooper’s Collins, Stone Cold Larceny, The Forbidden Sour, Lamb Burgers with Spinach and Red Onion Salad, Bison Burgers with Cheddar and Cabernet Onions, Thai-Taste Turkey Burgers, and Salted Maple Pot De Crème with Bourbon Whipped Cream


Click HERE for more information and to make a reservation

Mon - Mar 29 -- Wed - Mar 31
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Spring Break Camp: Bunny Ready Chef Kelly Sears $40/day or $110 all three days

With Easter in just a couple of weeks, it’s time for some egg-cellent dishes that you can make to contribute to the holiday table. Easter breakfast, celebration Easter lunch and yummy Easter desserts, roll up your sleeves for three days of menu ideas perfect for your family celebration, no matter what time of day you host. On the menu:

 

Monday, March 29: Easter Breakfast: Stuffed French Toast, Sweet Maple Bacon Twists, Raspberry Cream Cheese Coffee Cakes

 

Tuesday, March 30: Easter Lunch: Ham and Cheese Pinwheels, Deviled Egg Chicks, and Marshmallow Fluff Fruit Salad

 

Wednesday, March 31: Easter Dessert: Bunny Marshmallow Pops, Candy-Coated Strawberry Carrots, Easter Chick and Easter Basket Cupcakes


Click HERE for more information and to make a reservation

Mon - Mar 29 -- Thu - Apr 01
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Spring Break Camp: Easter Around the World Chef Kelly Sears $45/day or $160 for all four days

Beyond colored eggs, peeps, and ham, people all around the world celebrate Easter with different foods that are traditional to their country and region. Some indulgent, all delicious, take a seat at the table this week sampling Easter foods from around the world. On the menu:

 

Monday, March 29: Greek Easter: Tzatziki and Pita, Greek Chicken with Roasted Potatoes with Olive Oil, Lemon and Oregano, and Greek Custard Pie

 

Tuesday, March 30: Italian Easter: Citrus Salad, Baked Stuffed Shells, and Lemon Syrup Cakes

 

Wednesday, March 31: German Easter: Baked Breakfast Eggs with Black Forest Ham and Emmenthaler, Potato Dumplings with Brown Butter, and Carrot Cake

 

Thursday, April 1: Mexican Easter: Chorizo & Potato Empanadas with Fresh Salsa, Crema and Queso Fresco, Red Chile Chicken Chilaquiles (shredded chicken with mild chile sauce and tortillas) and Mexican Wedding Cookies

 Click HERE for more information and to make a reservation

 

 

© 2011 Marcel’s Culinary Experience