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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Fri - Mar 01
6:30 PM - 9:00 PM
  Intoxicating Flavors Chef Kelly Sears $85

Wine, spirits, and beer make a splash in cooking, marinating and tenderizing with their flavors intensifying each recipe. Beyond coq au vin, and boeuf bourguignon, cooking wines, liqueurs and vermouths enhance flavor in modern dishes and desserts. Wine transforms into luscious Aigre-Doux, Port paired with orange makes chicken sing and bourbon and caramel live happily ever after. Experience the depth of flavor your favorite libation can add to a dish.


On the menu
: Peanut Drinking Snacks, Mixed Greens with
Blue Cheese, Pear and Vanilla Aigre-Doux and Toasted Nuts, Port and Orange Roasted Chicken with Roasted Mushrooms and Vermouth, Risotto Style Farro, Crispy Parsnip and Carrot Ribbons, and Chocolate Porter Cake with Bourbon Caramel Sauce


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Sat - Mar 02
6:30 PM - 9:00 PM
  Eat, Sip, Trip: Indian Chef Kiley Fields $85

Diverse, delicious and not difficult to cook, Indian is among the leading cuisines of the world. Its population second only to China, each of its 28 states and seven union territories is unique in its traditions and its food. Over the course of history, various invaders passed through India and left their stamp behind on its cuisine; Aryan, Persian, Arab, British and Portuguese. From the spicy, meaty cuisine of Chettinad in the southern state of Tamil Nadu, to the mustard-centric Bengali take on Chinese food, and the sweet, bottomless Gujarati thalis, come and discover Indian cuisine. On the menu: Spiked Mango Lassi, Papri Chaat Street Snack, Chicken Makhani (Butter Chicken) with Rice, Aloo Gobi (Potatoes and Cauliflower), Raita, and Coconut Sponge Cake


Click HERE for more information and to make a reservation

Tue - Mar 05
11:00 AM - 2:00 PM
  Jenny's Spring Pea Crostini
Tue - Mar 05
7:00 PM - 8:30 PM
  Dinner at 7: French Quarter Bistro Chef Brandy Fernow $45

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 French influences of NOLA’s French quarter; a gastronomic paradise where French technique meets Mediterranean elements and fresh ingredients. Wine will be available for purchase by the glass. 


On the menu: Creole Shrimp with Sweet Potato Puree and Onion Marmalade, Andouille Sausage Jambalaya, Buttermilk Biscuits with Jalapeño Honey Butter, and Banana Bread Pudding with Praline Crème Caramel


Click HERE for more information and to make a reservation

Wed - Mar 06
11:30 AM - 1:00 PM
  Out for Lunch: Chef Inspired: Julie Child Chef Lynn Dugan $40

Regardless of what degree cook you are, your inspiration stems from an alignment with a chef or cook who came before you. For Lynn Dugan, Julia Child was that inspiration.  This special afternoon will highlight the techniques, cuisine, recipes, and specialty features of Julia’s cooking style and the inspiration it brought to Lynn’s cooking. Wine will be available for purchase by the glass.


On the menu:
French Onion Soup, Classic Cassoulet with Chicken and Sausage, and Home Kitchen Crèpes Suzette


Click HERE for more information and to make a reservation

Wed - Mar 06
6:30 PM - 9:00 PM
  Multi-Use Instant Cookers Chef Kelly Sears $80

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


On the menu: Red Lentil Hummus with Cucumber and Feta, Classic Stock, Fork Pulled Chicken, The Creamiest Polenta, In-Season Vegetable Sauce, Sweet Ricotta Toasts with Citrus Marmalade


Click HERE for more information and to make a reservation

Thu - Mar 07
6:30 PM - 9:00 PM
  Korean Hot Pot Chef Kiley Fields $80

The flavors of Korean Cuisine are strong, super savory, salty, sweet, and spicy all rolled into one. From kimchi to bibimbap---the classic rice preparation topped by a myriad of ingredients---the signature dishes of Korea have seduced America with their intoxicating flavors. Soups and stews are popular, as are the vegetables, tofu, meat and seafood that all feature in main dishes as well as in banchan, the Korean assortment of side dishes that appear in most traditional meals. 


On the menu:
Korean Seasoned Tofu, Lettuce Leaf Salad with Carrot-Doenjang Dressing, Beef Bulgogi Bibimbap, Cabbage Kimchi, Seasoned Carrots and Cucumbers, Marinated Shitake Mushrooms, and Ginger Cookies

 

Click HERE for more information and to make a reservation

Fri - Mar 08
6:30 PM - 9:00 PM
  Road Trip: Portland Wine & Dine Chef Robin Nathan $85

Welcome to Portland, as in Oregon, the land of milk and honey — also coffee, tea, beer, wine, game, berries, nuts, salmon, ice cream in flavors lifted from food trucks and olive oil that chefs compare favorably to Italy’s liquid gold. The wild west of food, populated with chefs who aren’t afraid to take risks, Portland is a heady feast comprised of world-class ingredients plucked from nearby waters, forests and fields. 


On the menu: Oregon Wine Pairings,
Roasted Beet Salad with Grapefruit Salsa & Avocado Crema, Seared Wild Salmon with Cherry - Szechuan Chile Sauce, Farro Pilaf with Dried Blueberries & Pecans, Roasted Pears with Candied Walnuts and Sweet Bleu Cheese Ice Cream


Click HERE for more information and to make a reservation

Sat - Mar 09
6:30 PM - 9:00 PM
  From Cellar to Stove Chef Brandy Fernow $85

We love cooking with wine. And yes, sometimes we even put it in our food! When considering your next bottle of red or white, look beyond the bottom of your glass.  Incorporating wine into your dishes can absolutely transform your cooking. Wine adds richness to savory dishes and adds depth to fruit or chocolate-based desserts. Take your taste buds on a journey of discovery by adding a splash to your next recipe.


On the menu: Prosciutto Wrapped Figs with Pinot Sauce, Wild Mushroom Crostini with Herbs and Red Wine, Mini Coq au Vin Pot Pies, Flatbread with Pear, Pancetta and White Wine Balsamic, Mini Merlot Meatballs, White Wine Risotto Cups with Lemony Shrimp, and Mini Flourless Chocolate Cakes with Sweet Port Wine Sauce


Click HERE for more information and to make a reservation

Sun - Mar 10
2:00 PM - 4:00 PM
  Big Kids (Ages 12-16): Stir Fry Crazy Chef Lynn Dugan $50

As easy as one, two, three; grab a wok, some rice, a bit of protein, toss some veggies in the mix, create a sauce, and voila! An instant meal, customized just for you. Bursting with flavor, packed with the good stuff, these stir fry dishes are quick, easy and stir fried with goodness. On the menu: Asian Chicken Lettuce Wraps, Beef with Broccoli, Pad Thai Noodles with Tofu, Wok-Steamed Sweet Cake with Fresh Berries


Click HERE for more information and to make a reservation

Tue - Mar 12
11:00 AM - 2:00 PM
  Julie's Cheeseburger Salad
Tue - Mar 12
6:30 PM - 9:00 PM
  Girl's Night Out: Wisconsin Supper Club Chef Kiley Fields $80

This still popular genre of old-fashioned fine-dining establishments had its heyday in the middle decades of the 20th century and is still thriving today.  If you’ve ever summered in Wisconsin, dined on iceberg lettuce salads, cold relish trays, Friday night fish fries, and icy Brandy Alexanders amidst taxidermies aplenty, this is nostalgia at its best! 


On
the menu: Bloody Mary Martini, Smoked Fish Stuffed Mushrooms, Iceberg Wedge with Blue Cheese Dressing, Beer Battered Fish with Tartar Sauce, and Peanut Butter Pie


Click HERE for more information and to make a reservation

Wed - Mar 13
11:30 AM - 1:00 PM
  Out for Lunch: Maple Tapping Chef Kelly Sears $40

Tapping maple trees, exuding their sap, and evaporating much of the water yields the luscious, thick elixir known as maple syrup. Over pancakes and waffles is just the beginning for this golden sweet syrup.  Maple syrup brings a nuance to dishes and drinks that you can never achieve from white sugar. Wine will be available for purchase by the glass. On the menu: Roasted Squash Salad with Mixed Greens and Maple and Black Pepper Pecans, Roast Chicken with Mustard Maple Thyme Butter, Sourdough and Bacon, and Warm Spice Cake with Maple Cream Cheese Frosting

Click HERE for more information and to make a reservation

Wed - Mar 13
6:00 PM - 8:00 PM
  Family Cooking Night: 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.  This class is designed for each family to create their own meal together.  Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu:  Flatbread Pizza with Pesto and Shredded Mozzarella, Hand-Rolled Romano Meatballs, Homemade Gnocchi with San Marzano Tomato Sauce, and Chocolate Mousse Trifle with Candied Hazelnuts


Click HERE for more information and to make a reservation

Thu - Mar 14
6:30 PM - 9:00 PM
  South of the Border: Tapatio (Guadalajara) Style Chef Robin Nathan $80

Yes, Tapatio is a hot sauce produced in California, but the actual reference to Tapatio is a Guadalajara native, home to classic Mexican fare including Torta Ahogada (drowned sandwich) and the birthplace of Tequila! In addition to Tequila, we can also thank Tapatios for Mariachi music and the big sombrero hat!  Rich in culture, and of course in the kitchen, Tapatios are the people and cuisine of Guadalajara. 


On the menu
: Classic Margaritas, Sautéed Shrimp with Tequila and Lime, Carnitas Ahogada Sandwich with Pulled Pork, Creamy Pink Beans, Pickled Onion, Fresh Tomato Sauce and Chile de Arbol Salsa, Rice with Sweet Plantains and Tapatio-Style Caramelized Vanilla Custards (Jerricallas)


Click HERE for more information and to make a reservation

Sat - Mar 16
6:30 PM - 9:00 PM
  Passport Stamped: Morocco Chef Paul Lindemuth $85

The history, culture, and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African, and European influences, with a generous use of powerful spices. Join Chef Paul as he introduces you to some of the most acclaimed dishes of the Moroccan repertoire.


On the menu:
Goat Cheese with Pistachios and Honey, Pot-Roasted Eggplant with Tomatoes and Cumin, Kefta with Tomato Charmoula, Roasted Cauliflower with Pine Nuts and Raisins, and Sweet Couscous with Fruit, Yogurt and Almonds


Click HERE for more information and to make a reservation

Tue - Mar 19
11:00 AM - 2:00 PM
  Tania's Orzo Salad with Tomatoes, Olives and Feta
Tue - Mar 19
7:00 PM - 8:30 PM
  Dinner at 7: From Havana Chef Robin Nathan $45

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 in Old Havana. Wine will be available for purchase by the glass.  On the menu: Crispy Tostones with Avocado Crema, Cuban Braised Pork with Mojo and Congri Rice (Rice with Black Beans), and Creamy Mango Panna Cotta

 

Click HERE for more information and to make a reservation

Thu - Mar 21
6:30 PM - 9:00 PM
  Girl's Night Out: Bar Bites Chef Kelly Sears $80

It’s been a long winter! Let’s wish for an early spring and celebrate with your best girlfriends with a midweek night out.  Tonight’s vibrant menu centers on bar bites with a spin on traditional eats. This union of flavors begets a wholly original taste sensation. Unwind on a Thursday night and let the weekend begin early. 


On the menu: Soppressata, Provolone and Peperonata Sandwich Bites,
Curried Onion and Cauliflower Hummus, Savory French Toast with Bacon and Onion Jam, Pork Sliders with Pimento Cheese, Smashed Crispy Potatoes with Spicy Aioli, Kimchi Pancakes with Dipping Sauce, and Salt and Pepper Cookies


Click HERE for more information and to make a reservation

Fri - Mar 22
6:30 PM - 9:00 PM
  Destination Florence Chef Paul Lindemuth $85

Italian food is famous worldwide; each region of Italy with its own specialty. Florence, a region of Tuscany, is steeped in medieval history that influences the traditional staples of Florentine and Tuscan cuisine. Star local ingredients like tomatoes, aromatic rosemary, oregano and basil, porcini mushrooms, and balance the meats and cheeses of the region. Chef Paul brings traditional and modern flavors of Florence to the table this evening.


On the menu:
Porcini Mushroom and Gorgonzola Risotto, Tuscan Mixed Greens with Caper Vinaigrette, Hand-Rolled Pici Pasta with Duck Sauce, and Individual Bittersweet Chocolate and Coconut Milk “Terrines” with Rosemary, Olive Oil and Sea Salt


Click HERE for more information and to make a reservation

Mon - Mar 25 -- Wed - Mar 27
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Spring Break Camp: Movie Menus Chef Jamie Bordoshuk $110 all 3 sessions or $40 each session

Your favorite Pixar movies to come to life in the kitchen this week. Spend a day at Starlight Ray’s Cosmic Café, an afternoon in Flo’s V8 Café and pack a lunch and hang out with Andy. On the menu:

 

Monday, March 25: Toy Story:  Andy’s Lunchbox

Woody’s BBQ Brisket Melt with Monterey Jack and Pickles, Macaroni Salad with a French Vinaigrette, and Lunchbox Raspberry Pop Tarts

 

Tuesday, March 26; The Incredibles: Starlight Ray’s Cosmic Café

Super Stretchy Cheeseburger Bites, Jack-Jack Baked French Fries, and Sonny Eclipse Cookies and Cream Cheesecake

 

Wednesday, March 26: Cars: Flo’s V8 Café

Ramone’s Low and Slow Panini Club, Cobb de Ville Salad with house-made Ranch Dressing, and

Flo’s Classic Chocolate Shake with Road Gravel (Graham Cracker crumbles)



Click HERE for more information and to make a reservation

Mon - Mar 25 -- Thu - Mar 28
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Spring Break Camp: Lunch from the Movies

Things to do on spring break: sleep in - check, hang with friends – check, no homework – check, watch movies – check, recreate movie menus, yes please!  On the menu:

 

Monday, March 25; Toy Story: Andy’s Lunchbox

Buzz’s Pulled Pork Sliders with Monterey Jack and Pickles, Screwy Pasta with a French Vinaigrette, and

Lunchbox Raspberry Pop Tarts

 

Tuesday, March 26: The Incredibles: Starlight Ray’s Cosmic Cafe

Elastigirl Burger Bites with Cheese Sticks, Dashiell Parr’s Super Quick French Fries, and

Sonny Eclipse Cookies and Cream Cheesecake

 

Wednesday, March 27: Cars: Flo’s V8 Café

Mater’s Laid-Back Panini Club, Cobb Salad with Classic Ranch Dressing, and Flo’s Classic Chocolate Shake with Road Gravel (Graham Cracker crumbles)

 

Thursday, March 28: Coco: Disney’s Springs Food Truck

Ernesto de la Cruz Street Tacos, Nacho but Tia Rosita’s with Rice and Beans, and Cinnamon Toast Crunch Bars


Click HERE for more information and to make a reservation

Tue - Apr 02
11:00 AM - 2:00 PM
  Teri’s Buttermilk Panna Cotta with Rhubarb Compote
Thu - Apr 04
6:30 PM - 9:00 PM
  Advanced French Cooking: Julia’s French Spring Table Chef Brandy Fernow $85

From Julia Child’s Kitchen was one of the first and most important cookbooks by America’s beloved Julia Child. This book, and the several others that followed, excelled at expressing Julia’s accessible approach to French cooking from an American point of view. Julia’s style was to focus on master recipes and then follow with several variations that are easily executed once the basics were mastered. As Julia herself said, “no one is born a great cook, one learns by doing”. Are you ready??


On the menu:
Savory Leek Quiche with Spring Greens, Scallops Gratinéed with Wine, Garlic and Herbs, Soufflé a Fromage, and Berry Clafouti with Sabayon Sauce


Click HERE for more information and to make a reservation

Fri - Apr 05
6:30 PM - 9:00 PM
  A Trip to Rome Chef Kiley Fields $85

Treat your taste buds to a gastronomic hit list of the very best pasta, vegetables, pastries and Italian treats Rome has to offer. Soak up the culture on Chef Kiley’s must-try Roman dish list. Artichokes, the thistle ambassador of Roman food, and egg rich carbonara are traditional dishes and ingredients that satisfy, are generous in flavor and define the “eternal city.”


On the menu: White Wine Braised Artichoke Hearts, Rigatoni alla Carbonara, Fennel Pear Greens Salad, and Plum Tart with Shortbread Crust and Vanilla Bean Whipped Cream


Click HERE for more information and to make a reservation

Sat - Apr 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 - Apr 09
11:00 AM - 2:00 PM
  Denise's Citrus Shrimp Bowls
Tue - Apr 09
7:00 PM - 8:30 PM
  Dinner at 7: Fast Fish Chef Paul Lindemuth $45

Although these dishes taste like they took a long time to cook, Chef Paul is bringing fish to the table fast. With these quick cook recipes from the sea, the result is a much tastier and healthier style of fast food.  An herb infused lemon butter transforms swordfish and bright, crisp flavors of a fresh vegetable salad bring scallops to life. Whether you prefer your fish light and flaky or rich and full, these dishes are sure to please.


On the menu:
Seared Scallops with Mediterranean Chopped Salad, Cast-Iron Seared Swordfish with Lemon/Thyme Butter, and Lemon-Olive Oil Cake


Click HERE for more information and to make a reservation

Thu - Apr 11
6:30 PM - 9:00 PM
  Pasture Perfect: A Spring Menu Featuring Marché Cheeses Chef Robin Nathan $85

Tonight’s spring menu is rooted in a love for cheese and local flavor. Spring is a great time to explore seasonal varieties of artisan cheeses that aren’t available year-round. Chef Robin has built a menu that’s spring loaded and cheese centric. Cheeses that are naturally grassy peak when paired with the flavors of seasonal favorites like asparagus and spring peas. Come taste Spring.


On the menu: Marché Cheese Sampler of all the cheeses to be used in class, Soft Ripened Cheese with Sautéed Spinach & Shiitakes over Toasted Polenta, Pan Roasted Pork Tenderloin with Asparagus, Fava and Baby Pea Ragout & Burrata, and Creamy Chevre with Sweet Rosemary Syrup over Strawberries and Oranges


Click HERE for more information and to make a reservation

Fri - Apr 12
6:30 PM - 9:00 PM
  Flashback: 80's Apps and Cocktails Chef Brandy Fernow $85

The decade of big hair, shoulder pads, and Pac Man. There was dance music, neon, and Lean Cuisine. We stayed home to find out who shot JR, watch The Love Boat set sail, and learned that Three’s Company, all while snacking on Totino’s Pizza Rolls and Jell-O Pudding Pops. Chef Brandy is transporting us back to a time when we filled bread bowls with spinach dip, ate sloppy joes for lunch, entertained with seven-layer dip and washed it all down with Tab or a wine cooler. We’ll serve up some Fuzzy Navels, spin some Joan Jett, Blondie and REO Speedwagon, and bring updated versions of those 80s cocktail party classics to your plate.


On the menu: Peachy Fuzzy Navel Cocktail, Not your Lipton French Onion Dip with Homemade Pretzel Bites, “French Bread Pizza” with Honey Walnut Pesto & Pear, “Sloppy Joe’s” with Smoky Cheddar, Cilantro Lime “Shrimp Cocktail”, Cheesy Quinoa Stuffed Mini Peppers, and Pineapple Upside Down Cakes with Crème Fraiche Cream


Click HERE for more information and to make a reservation

Sun - Apr 14
12:00 PM - 5:00 PM
  Around The World: Dumplings Workshop Chef Kiley Fields $85

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


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


Click HERE for more information and to make a reservation

Mon - Apr 15
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Diverse Dumpling Workshop Chef Jamie Bordoshuk $50

Dumplings are tasty little packets bursting with diverse Asian flavors that make a perfect shareable snack, appetizer, or meal. In pursuit for what constitutes the best dumpling, the rules are loose. Dumplings are usually roundish, but not always, usually stuffed, but not always, and usually cooked with moist heat, but not always. One thing that is for sure, they all are delicious!


On the menu
: Crystal Skin Shrimp Dumplings, Perfect Dropped Dumplings in Chicken Bone Broth, Beefy Chinese Dumplings and Asian Bok Choy Steamed Turkey Dim Sum with Citrus Ponzu 


Click HERE for more information and to make a reservation

Tue - Apr 16
11:00 AM - 2:00 PM
  Didi's Deviled Egg Trio
Wed - Apr 17
6:00 PM - 8:30 PM
  Family Cooking Night: International Small Plates Chef Lynn Dugan $50

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


On the menu:  French Ratatouille Crèpe Minis, Spanish Potato Omelet (Tortilla a la Española), Indian Dahl with Mango Chutney and West African Banana Fritters with Chocolate Sauce


Click HERE for more information and to make a reservation

Thu - Apr 18
6:30 PM - 9:00 PM
  Spring Sauces Chef Kelly Sears $80

Spring dishes are lighter and more vegetable-centric than those of rich, heavy winter. As the seasons change, cooks and eaters are leaning towards sauces that are user friendly and versatile. By mastering these five sauces (yogurt, pepper, herb, tahini and pesto) you can transcend into dozens of variations. We’ll toss a couple of the mother sauces in as well as our foundation and morph into manageable sauces that will elevate your next meal.


On the menu: Bibb and Fresh Pea Salad with Herbed Yogurt, Avocado and Chive Dressing, Trio of Toasts: Eggplant Caponata with Tahini Sauce, Harissa, Shaved Carrot and Egg, & Radish and Spring Pea with Pistachio Pesto, Roasted Asparagus with Five Herb Sauce, and Warm Rhubarb Compote with Whipped Ginger Mascarpone Cream


Click HERE for more information and to make a reservation

Fri - Apr 19
6:30 PM - 9:00 PM
  Chef Inspiration: Jacques Pepin Chef Paul Lindemuth $85

Regardless of what degree cook you are, your inspiration stems from an alignment with a chef or cook who came before you. Maybe you read their book, watched them on TV, or ate at their restaurant every chance you could get. For Chef Paul Lindemuth, chef, innovator, and educator Jacques Pepin was that inspiration. This special evening will highlight the techniques, cuisine, recipes, and specialty features of Chef Pepin’s cooking style and the inspiration it brought to Chef Paul’s cooking.


On the menu
: Carrot Soup with Browned Almonds, Escarole Salad with Creamy Dijon/Garlic Vinaigrette, Tuna Steaks with Potato and Zucchini Salad, and Rhubarb Galette.


Click HERE for more information and to make a reservation

Sat - Apr 20
11:00 AM - 12:30 PM
  Little Kids (Ages6-8): Easter Basket Goodies Chef Katie Wojciechowski $40

The Easter Bunny may bring you a basket, but nothing's as sweet as homemade treats. Join Chef Katie and hop to it with this collection of goodies that will have you wishing Easter came more than just once a year!


On the menu:
Tomato Soup, Bunny Shaped Bread Sticks for dipping, and a Basket of Decorated Easter Cookies


Click HERE for more information and to make a reservation

Sat - Apr 20
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Easter Treats Chef Katie Wojciechowski $45

Get a head start on the count down to Easter with these treats that are as fun to make as they are to eat. There’s more to Easter than chocolate bunnies and marshmallow peeps. Whether you are sharing with a friend or keeping them for yourself, making your own Easter basket goodies will look great in any basket.


On the menu: Cheddar Broccoli Soup in Edible Easter Bowls, Eggy “Rabbits” and Easter Cookie Boxes filled with Sweet Treats


Click HERE for more information and to make a reservation

Tue - Apr 23
11:00 AM - 2:00 PM
  Tania's Tofu & Cashew Lettuce Wraps
Tue - Apr 23
7:00 PM - 8:30 PM
  Dinner at 7: Springtime Soups & Salads Chef Kiley Fields $45

Soups warm us and bring comfort in the winter, in the spring they brighten and refresh. Spring crops yield tender shoots and sprouts that are perfect for blending in a soup or mixing in a salad. One pot spring soups paired with vibrant fresh spring greens; your meal is complete.


On the menu: Blueberry Asparagus Barley Salad with Burrata and Raspberry Balsamic Vinaigrette, Cumin Spiced Carrot and Lentil Soup, and Strawberry Rhubarb Hand Pies with Lemon Drizzle


Click HERE for more information and to make a reservation

Wed - Apr 24
6:30 PM - 9:00 PM
  Fresh Spring Pasta Chef Robin Nathan $80

With spring in full bloom, you can almost taste it in the air. Heavy comfort foods have taken a back seat to lighter fare designed to welcome back the sun, longer days and warmer weather. Pasta is the blank slate for supporting ingredients to take center stage and shine. These dishes showcase fresh, vibrant items like earthy asparagus, baby greens and sweet spring peas. Chef Robin is sharing her secret to the tenderest fresh pasta, celebrating the best that spring has to offer.


On the menu: Spring Pea Soup with Mint & Crème Fraiche, Hand Cut Pappardelle with Chicken, Spinach, Lemon and Parmesan, Strawberry Sour Cream Shortcake


Click HERE for more information and to make a reservation

Thu - Apr 25
6:30 PM - 9:00 PM
  Spring Dinner Destination: Lake Como Chef Brandy Fernow $85

The shores of Lake Como are dotted with ancient villages and lovely villas. Set in the shadow of the Rhaetian Alps, Lake Como is a spectacular landscape destination and an even better culinary one.  Known for its Michelin starred restaurants, rustic eateries and swanky bars and bistros, Italian cuisine is at the cornerstone of it all. Wild herbs from the hillside, fresh fruits and vegetables, local fish, and rustic cheeses are the statement flavors and ingredients of Lake Como cuisine.


On the menu: Heirloom Tomato, Eggplant and Fresh Mozzarella with Wild Arugula Pesto, Market Fish en Papillote with Julienned Spring Veggies and Basil Butter, Lemon and Brown Butter Gnocchi, and Salted Caramel Chocolate Budino Cake


Click HERE for more information and to make a reservation

Sat - Apr 27
6:30 PM - 9:00 PM
  Spring from Wine Country with Pairings Chef Robin Nathan $90

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


On the menu:
Crispy Grilled Flatbreads with Herbed Mushroom Sauté & Cotija; Grilled Flank Steak with Asparagus & Feta Vinaigrette; Farro Pilaf; and Olive Oil Ice Cream with Roasted Strawberries


Click HERE for more information and to make a reservation

Sun - Apr 28
12:00 PM - 4:00 PM
  Fish & Seafood Workshop Chef Paul Lindemuth $95

Join Chef Paul for an afternoon of extensive fish and shellfish cooking. In addition to learning a range of different cooking techniques, cedar plank grilling, salt-crusting, poaching, and oven roasting, you will gain insights on purchasing, storing, sustainability, and pairing sauces and side dishes with fish and seafood.


On the menu:
Roasted Shrimp Cocktail with House-Made Green Goddess Dressing, Snap Pea and Arugula Salad with Burrata, Salt-Roasted Pimenton Snapper with Fresh Herb Salad, Provençale Poached Cod, Cedar Plank Beer Scallops with Roasted Vegetables, and Early Grey/Lavender Truffles


Click HERE for more information and to make a reservation

Tue - Apr 30
11:00 AM - 2:00 PM
  Julie's Artichoke Parmesan Galette
Tue - Apr 30
6:30 PM - 9:00 PM
  Cooking Without Recipes Chef Kelly Sears $80

A recipe is simply a guideline in cooking to take ingredients to a finished dish. In this class we focus on ingredients not as a tomato, or a lemon, or pepper, but more what that ingredient brings to a dish. Chef Kelly will help you identify what an ingredient brings to the dish and lemons are acidic and add a splash of brightness, peppers are spicy and add help elevate an otherwise bland counterpart, mushrooms are earthy and add a meatiness or umami element; combine the different flavors and create a flavorful dish.  Before you know it, you’ll be cooking without the book.


On the meu: A development of salad, main course and dessert from on hand ingredients that assimilate what’s in your pantry and refrigerator


Click HERE for more information and to make a reservation

Wed - May 01
6:30 PM - 9:00 PM
  Vegetable Forward Chef Kiley Fields $80

It’s mid spring and gardens are coming to life with baby greens, tender shoots and stalks aplenty. As the weather warms and the markets fill with fresh and lush, it’s easier to make vegetables the focal point of a meal. Vegetable forward doesn’t require one to become a vegetarian but instead, shifts the focus from vegetables as a garnish or side dish to star of the plate.


On the menu: Cannellini Bean and Caramelized Fennel Crostini with Crispy Bacon, Celery Salad with Feta and Soft-Boiled Egg, Eggplant and Mushroom Ragu with Pappardelle, and Caramel Pear Cake


Click HERE for more information and to make a reservation

Thu - May 02
6:30 PM - 9:00 PM
  Kentucky Bourbon and Southern Fare Chef Brandy Fernow $85

Bourbon is whiskey, but whiskey is not always bourbon. Originally from Kentucky, bourbon can cozy up to plenty of culinary pairings, but Southern fare is where bourbon finds its best partner. Bourbon loves sweet, smoky and slightly spicy flavors; think nuts, fruit, pork, and maple syrup. In the perfect pairing, neither drink nor dish should overpower the other. Kentucky bourbon and the flavorful dishes of the south make a very happy couple.


On the menu: Bourbon and Ginger Beer Cocktail, Louisiana Tasso Ham and Potato Fritters with Bourbon Aioli, Maple and Rosemary Glazed Pork Chops, Roasted Green Beans with Almonds and Sweet Chili Drizzle, Brioche Banana Bread Pudding with Warm Bourbon Cream Sauce


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Sat - May 04
6:30 PM - 9:00 PM
  Cinco de Mayo Chef Paul Lindemuth $85

Festive cocktails, tasty tacos, and mingling among friends both known and new - what better way to spend Cinco de Mayo 2019?  Bring your best amigos and join Chef Paul for an evening of sipping and sampling the finest fare from south of the border.


On the menu:
The Perfect Michelada, Grapefruit and Tequila Guacamole, Pinto Bean Salsa Salad, Pork Posole Rojo and Cinco Leches Cake


Click HERE for more information and to make a reservation

Sun - May 05
12:00 PM - 2:30 PM
  Mexican Brunch and Micheladas Chef Kiliey Fields $90

Rich, spicy, and invigorating, this Mexican inspired brunch is perfect for any occasion and for any time of the day, but especially perfect for Cinco de Mayo! Chef Kiley’s menu reads like the greatest hits of brilliant, sweet and savory brunch appropriate dishes.


On the menu: : Micheladas, Salmon Aguachile with Serrano and Jicama, Egg Chorizo Molletes with Pickled Red Onions and Tomatillo Salsa, Citrus and Cilantro Salad with Honey Lime Vinaigrette, and Mexican Chocolate Bread Pudding


Click HERE for more information and to make a reservation

Tue - May 07
11:00 AM - 2:00 PM
  Jenny's Herbed Pasta Salad
Tue - May 07
6:00 PM - 8:30 PM
  Family Cooking Night: Celebrate Mom Chef Lynn Dugan $50

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


On the menu: Prosciutto Asparagus Spirals, Herbed Chicken Ricotta Meatballs in Marinara, Hand Rolled Potato Gnocchi and Lemon Panna Cotta with Blueberry Sauce.


Click HERE for more information and to make a reservation

Thu - May 09
6:30 PM - 9:00 PM
  A Night With Mom Chef Kelly Sears $80

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


On the menu
: Spring Toasts with Burrata, Avocado, and Tarragon Chimichurri, Arugula Salad with Honey, Almonds, and Mint, Roast Chicken with Herb Butter Crispy Skin, Spring Pea Fritters, Grilled Asparagus & Spring Onions with Lemon Vinaigrette, and Carrot Cake with Cream Cheese Frosting


Click HERE for more information and to make a reservation

Fri - May 10
6:30 PM - 9:00 PM
  Chef Inspiration: Rick Bayless Chef Paul Lindemuth $85

Regardless of what degree cook you are, your inspiration stems from an alignment with a chef or cook who came before you. Maybe you read their book, watched them on TV, or ate at their restaurant every chance you could get. For Chef Brandy Fernow, American chef and restauranteur Rick Bayless was that inspiration. This special evening will highlight the techniques, cuisine, recipes, and specialty features of Chef Bayless’ traditional Mexican cuisine with modern interpretation cooking style and the inspiration it brought to Chef Brandy’s cooking.


On the menu: Queso Fundido al Tequila, Fried Plantains with Smashed Avocado and Spicy Lime Shrimp, Chicken Tinga Tacos with Chipotle Salsa and Queso A
ñejo, and Mexican Chocolate Bread Pudding with Soft Cinnamon Cream


Click HERE for more information and to make a reservation

Sat - May 11
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Just For Mom Chef Katie Wojciechowski $40

Ditch the glitter and glue this year for your DIY Mother’s Day gift and turn to flour and sugar instead. Crunchy, savory and sweet treats so tasty she’ll feel like queen for a day.


On the menu: Cinnamon Roll French Toast, Fruit salad with Honey-Vanilla Syrup, and Baked Vanilla Donuts with Chocolate Frosting for you and one packaged to take home for mom on her special day


Click HERE for more information and to make a reservation

Sat - May 11
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Handmade for Mom Chef Katie Wojciechowski $45

Nothing beats a homemade gift when it comes to Mother’s Day. Shape, roll, dip, and decorate these perfect edible presents made by you just for Mom.


On the menu: Stacked Chicken Salad Towers 
Fruit Salad with Sweet Syrup, and Homemade Donuts for you and one packaged to take home for mom on her special day


Click HERE for more information and to make a reservation

Mon - May 13
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Mystery Box Challenge Chef Jamie Bordoshuk $50

That’s right, Marcel’s very own version of “Chopped”.  Each team will receive three mystery baskets filled with ingredients and no recipes.  Teams will strategize, plan, cook, create, and turn out an appetizer, main course, and dessert using the ingredients in the basket and available pantry items.  A bit of friendly competition, creative cooking, and unique results are all in store.  You may open your baskets!  


On the menu: all ingredients in each basket will build an appetizer, main course, and desserts with access to additional ingredients from the pantry.


Click HERE for more information and to make a reservation

Tue - May 14
11:00 AM - 2:00 PM
  Teri's Savory and Sweet Ebilskivers
Tue - May 14
7:00 PM - 8:30 PM
  Dinner at 7: Lux Sonoma Chef Brandy Fernow $45

Sonoma County, California is known for its wine, but it is also a food lover’s paradise. From seasonal, local fare to Michelin starred cuisine, fine dining in Sonoma has never been, well, finer! Outstanding restaurants offering amazing experiences, the likes of Madrona Manor and Farmhouse Inn, provide the inspiration for this best-of-Sonoma menu.


On the menu: Endive with Medjool Date, Point Reyes Blue Cheese and Zinfandel Reduction, Wild Mushroom Ricotta Gnocchi with Duck Confit and Chives, Chocolate Soufflé with Cointreau Crème Anglaise


Click HERE for more information and to make a reservation

Wed - May 15
6:30 PM - 9:00 PM
  Spring: What We're Eating Now Chef Kelly Sears $80

Bright, crisp, pushed from the ground vegetables, fresh herbs, bright pestos, and lean proteins, these are the plates of spring. Spicy arugula is the foundation for salads, asparagus so fresh you can almost eat it raw, rainbows of radish dusted with salt, spring peas, shoots and tendrils added to grain bowls and the tart, eats like a fruit but is really a vegetable, rhubarb creates yummy pies, crumbles and chutneys.


On the menu: Endive and Spring Pea Toasts with Whipped Lemon Ricotta, Pea Shoots and Tendrils, Spring Greens Salad with Strawberries and Rhubarb Vinaigrette, Spring Egg Soup, Roasted Asparagus Frittata with Fresh Herb Puree, Radish Baguettes with Herb Butter and Fleur de Sel, and Ginger Strawberry Rhubarb Crisp with Brown Sugar Pecan Topping


Click HERE for more information and to make a reservation

Thu - May 16
6:30 PM - 9:00 PM
  Mussels, Oysters & Clams, Oh My! Chef Robin Nathan $85

Spicy, stir fried, in stew or in curry, topped with bread crumbs, old school casino style or classic Rockefeller, these bivalve mollusk family members never disappoint. Mussels, clams and oysters filter nutrients from the water and around them and do not require feeding. Rich in omega-3s and without mercury levels flour in larger fish, these environmentally friendly creatures are delights straight from the shell.


On the menu: Mussels with Saffron and White Wine, Fregola Pasta with Lemon & Little Neck Clams, Southern Fried Oysters with Spicy Remoulade, and Key Lime Pie Ice Cream


Click HERE for more information and to make a reservation

Sat - May 18
6:30 PM - 9:00 PM
  The Winemaker and the Chef Chef Paul Lindemuth w/Tom & John Knighton $95

After visiting for the first time 20 years ago, Tom and Joan Knighton were taken by the simplicity and beauty of the secret that is Leelanau, Michigan.  The connection of the land to the lakes, dunes, hills, and sunlit fields sparked their journey to create Blustone Vineyards. Their winemaking process starts with a simple principal, let the wine express itself.  Inspired by the “unanticipated moments of life,” Glen Ellyn residents Tom and Joan Knighton are pairing up with Chef Paul to bring you an unforgettable evening of food, wine, education and fun; inspiration from every bite and every sip. Blustone Vineyard wines will be available for purchase. 


On the menu:
Garden Pea Soup with Morel Cream, Chicken Breasts Stuffed with Garlic/Herb Goat Cheese, Spring Panzanella with Asparagus, and Lemon/Almond Ricotta Cake


Click HERE for more information and to make a reservation

Tue - May 21
11:00 AM - 2:00 PM
  Tania's Melon Caprese Skewers with Basil Vinaigrette
Wed - May 22
6:30 PM - 9:00 PM
  Cabo Beach Fish Taco Party Chef Robin Nathan $85

Cabo San Lucas: the desert terrain, the mountains, the beautiful beaches, all combine to create paradise.  What to do in paradise while sipping on a Mexican Mule Cocktail? Throw a fish taco party!  This is the real deal with whole fried snappers as served on beaches and under palapas wherever fish is pulled from the ocean! This is one of Chef Robin’s all-time favorites.


On the menu:
Mexican Mule Cocktails, Crispy Yucatan Shrimp Tostadas with Avocado Crema and Quick Pickle Onions, Flash Fried Whole Snapper with 2 Salsas, Esquites Corn Salad and Chef Robin’s Mexican Chocolate Ice Cream for dessert


Click HERE for more information and to make a reservation

Thu - May 23
6:30 PM - 9:00 PM
  Holiday Weekend Grilling Chef Kiley Fields $80

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


On the menu: Grilled Shrimp with Chermoula, Oven-to-Grill Chicken with Alabama White Sauce, Grilled Lemon Potato Salad, Simple Grilled Asparagus with Parmesan, and Devil’s Food Chocolate Cake with Cream Cheese Frosting


Click HERE for more information and to make a reservation

Fri - May 24
6:30 PM - 9:00 PM
  Whiskey Steakhouse Chef Paul Lindemuth $85

Red wine goes with beef, white wine goes with fish, milk goes with cookies, and whiskey goes with steak! Bold whiskey and hearty steakhouse dishes make the perfect couple! Paired with the right cut, the offering is sublime. Chef Paul is serving up tasty bites that put whiskey to use in every possible incarnation and washes it all down with a few whiskey cocktails.


On the menu: Whiskey Collins, Espresso Old Fashioned, Scotsman Colada, Whiskey/Bacon/Rosemary Strip Steak, Beef Tenderloin with Whiskey/Mushroom Sauce, Whiskey-Glazed Blue Cheese Sliders, and Scotch Blondies


Click HERE for more information and to make a reservation

Tue - May 28
11:00 AM - 2:00 PM
  Jenny's Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw
Thu - May 30
6:30 PM - 9:00 PM
  The Communal Table: Food & Friends Chef Kelly Sears $85

Rustic cooking is unrefined and simple but also warm and inviting. Rustic farm style food served family style is based on old-fashioned preparation techniques, ingredient availability and a unique set of cultural influences; the outcome is retro-chic, earthy and exciting.


On the menu
: Sheet Pan Toasts with Roasted Spring Vegetables and Mashed Peas,
Asparagus Salad with Mixed Spring Greens, Hard Cooked Eggs, and Green Goddess Dressing, Cast Iron Skirt Steak with Salsa Verde, Roasted Peppers with Tomato, Basil and Burrata, Orzo with Charred Green Onion Pesto, and Farm stand Strawberry& Rhubarb Shortcakes with Vanilla Whipped Cream


Click HERE for more information and to make a reservation

Sat - Jun 01
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

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

Sat - Jun 01
6:30 PM - 9:00 PM
  Date Night: Mambo Italiano Chef Brandy Fernow $85

The popular 1950’s song Mambo Italiano, penned by Bob Merrill, was allegedly scribbled on a paper napkin in an Italian restaurant in New York City and dictated using a wall pay phone for melody, rhythm, and lyrics. Originally recorded by Rosemary Clooney, later covered by crooner Dean Martin, the song was designed to describe Italian Americans as fun-loving folks who exude hospitality. Chef Brandy is delivering that same date night Italian hospitality with this shared meal that’s sure to bring a sense of la dolce vita to your table.


On the menu: Pizzetta with Shaved Asparagus and Gruyere, Meatballs with Smoky Gouda Polenta, Shrimp Pappardelle with Chili-Flaked Cream Sauce, and Chocolate Mousse with Salty Hazelnut Brittle


Click HERE for more information and to make a reservation

Tue - Jun 04
11:00 AM - 2:00 PM
  Jennifer's Skillet Corn Salad with Avocado Dressing
Tue - Jun 04
6:30 PM - 9:00 PM
  Early Summer Seafood Chef Kiley Fields $85

The weather gets warmer, the strappy sandals skip to the front of the closet, and we start to crave lobster rolls. Lucky for us, delicate, green, spring flavors pair swimmingly with seafood! This light, quick, fresh menu features ocean dwelling favorites like shrimp, mussels, salmon and more. No trip to the beach required.


On the menu:
 Shrimp and Butter Lettuce Salad with Dill Dijon Dressing and Pumpernickel Croutons, Mussels with Chorizo and White Wine, Seared Salmon with Wild Mushrooms Peas and Green Goddess Sauce, and Lemon Pound Cake with Cherry Compote


Click HERE for more information and to make a reservation

Wed - Jun 05
6:30 PM - 9:00 PM
  Girls Night Out: Road Trip, Nashville Chef Brandy Fernow $80

While Nashville has long been known for its expansive music scene, the talent and creativity of its culinary scene has more recently put Nashville on the map. 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: Bee’s Knees Gin Cocktail, Bruschetta with Burrata, Orange Marmalade and Watercress, Molasses Brined Pork Tenderloin, Fried Green Tomatoes with Bacon and Jalapeño, and Adele’s Coconut Cake with Buttercream


Click HERE for more information and to make a reservation

Thu - Jun 06
6:30 PM - 9:00 PM
  Casual Italian Spring Table Chef Robin Nathan $80

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


On the menu
: Aperol & Prosecco Spritz Cocktail, Sweet Pea & Prosciutto Salad, Herbed Grilled Lamb with Basil-Mint Vinaigrette, Tomato & Fava Sauté with Fregola Pasta, Mascarpone Panna Cotta with Seasonal Fruit


Click HERE for more information and to make a reservation

Fri - Jun 07
6:30 PM - 9:00 PM
  School's Out: Block Party!

School’s out and full-blown summer is on the way. 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 block 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: Tom Terrific, Sangria Brew, and the Bad Idea; Peanut Drinking Snacks, Watermelon Bites with Lemon, Mint, and Goat Cheese, Strawberry Caprese Salad, Burger Duo:
Pimento Cheeseburgers with Bacon Jam and Spicy Pork Burgers with Spicy Bourbon Mustard, Deviled Potatoes, and Warm Snickerdoodle Bars with Vanilla Ice Cream


Click HERE for more information and to make a reservation

Tue - Jun 11 -- Fri - Jun 14
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16): Exploring Spanish Tapas Chef Jamie Bordoshuk $50/day or $180/all 4 days

Tapas, Spain's famous little plates, are on the menu. No matter the region, Spain's famous little plates pack lots of flavor! Up your culinary game and put these tasty bites on your family menu. On the menu:

 

Tuesday: Meatballs in a Spanish Saffron Sauce, Bacon Wrapped Dates with Red Pepper Dipping Sauce, Traditional Tomato Gazpacho Shooters and Torrijas (Spanish Bread Pudding)

 

Wednesday: Spanish Roasted Chicken Ensalada, Patatas Bravas Caliente, Stuffed Piquillo Peppers with Seasoned Goat Cheese and Chocolate Dipped Mantecado Shortbread Cookies

 

Thursday: Catalonia Surf & Turf Skewers with a Balsamic Drizzle, Saffron, Zucchini and Herb Couscous, Champinones al Ajillo (Ajillo Mushrooms) and Spanish Magdalenas (Lemon & Olive Oil Muffins)

 

Friday: Chicken Lazone Bites with Smokey Paprika Rub, Citrus Saffron Paella Salad, Jamon Serrano con Tomate Crostini and Las Ramblas Tate de Manzana


Click HERE for more information and to make a reservation

Wed - Jun 12
6:30 PM - 9:00 PM
  Fast & Easy Early Summer Flavors Chef Robin Nathan $80

Creating weeknight meals that combine simplicity, satisfaction, and fresh ingredients doesn’t need to be a daunting task. Start with a high-quality protein, pair it with colorful greens, and flavorful herbs and the result is delicious!


On the menu:
Radicchio Salad with Peaches and Quick Dijon Vinaigrette, Grill Finished Spice Rubbed Pork Tenderloin, 3 Herb Pesto with Sweet Corn, and Blueberry-Lemon Clafoutis


Click HERE for more information and to make a reservation

Thu - Jun 13
6:30 PM - 9:00 PM
  Mexican Hot off the Grill Chef Brandy Fernow $80

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


On the menu: Hibiscus Margarita, Masa Corn Cakes with Guacamole and Chorizo, Grilled Pineapple Poblano Beef Tacos, Grilled Corn and Chile Savory Bread Pudding, and Churros with Mexican Chocolate Dipping Sauce


Click HERE for more information and to make a reservation

Sat - Jun 15
6:30 PM - 9:00 PM
  Summer Pairings: What to Serve & What & What to Drink Chef Paul Lindemuth $85

The trees have leaves again, outdoor grills are fired up, and our eating habits are changing.  Less time is spent in the kitchen and simpler dishes of fresh, healthy ingredients dominate. As the weather warms, what we serve with what we drink changes too. Culinary partners should enhance each other not overwhelm; salad greens love pinot grigio, seafood and Spanish whites play nice in the sandbox, and tomatoes make great friends with hot-pink rosés. When it comes to pairings, Chef Paul is teaching you how to follow some guidelines and sometimes, even break some rules.


On the menu:
Snow Pea Salad with Pancetta and Pecorino, Grilled Shrimp with Zucchini, Tomatoes and Feta, Parmesan-Roasted Tomatoes, Grilled Naan with Cumin-Caramelized Onions, and Roasted Peach Napoleon


Click HERE for more information and to make a reservation

Mon - Jun 17 -- Thu - Jun 20
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11): Tasty Tropics - The Polynesian Kitchen Chef Jamie Bordoshuk $45/day or $160/all 4 days

Break out the Hawaiian leis, grab a pineapple or two, and let’s celebrate this week island style.

Tiki drinks with umbrellas, tropical fruits in salsa or on a skewer, coconuts, macadamia nuts, and shaved ice. Fun in the sun from the 50th state. On the menu:

 

Monday:   Hawaiian Chicken Haystacks, Lotus Blossom Vegetable Fried Rice and Polynesian Pineapple Dream Dessert Cups 

Tuesday:  Maui Wowie Shrimp Skewers, Yakisoba Ohana Noodles with Pineapple Teriyaki Glaze and Coconut Frosted Chocolate Island Cookies 

Wednesday:  Poipu Beach “Beef” Balls, Thai-Style Sautéed Yukon Gold Potatoes and Mini Tropical Island Fruit Pizza

Thursday:  Kauai Island Pulled Pork Skillet Nachos with Pineapple Guacamole, Hawaiian Style Macaroni Salad and No Bake Kiwi-Key Lime Jello Pie


Click HERE for more information and to make a reservation

Tue - Jun 18
6:30 PM - 9:00 PM
  Fish Focused for Early Summer Chef Paul Lindemuth $80

To get ourselves beach-season ready, nothing satisfies like a fish focused early summer meal. A gently sautéed filet, a seared tuna steak, or a cedar plank grilled salmon are all rich in protein and Omega-3’s and share the plate perfectly with June’s fresh berries, baby peas and garden-fresh greens.


On the menu
: Pan-Seared White Fish with Corn, Avocado, Lime and Basil Salad, Cedar-Plank Salmon with Lemon Cream, Baby Peas with Bacon and Crispy Leeks, and Skillet Biscuits with Summer Berries.


Click HERE for more information and to make a reservation

Wed - Jun 19
6:00 PM - 8:30 PM
  Family Cooking Night: Wrapped and Rolled, Stacked and Stuffed Chef Brandy Fernow $50

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


On the menu:  Hand Rolled Pizza with Potato and Bacon, Stacked Sirloin Sliders with Mexican Corn and Lime Aioli, Chicken, Apple and Cheddar Stuffed Empanadas, and Wrapped and Fried Banana Spring Rolls with Brown Sugar Caramel


Click HERE for more information and to make a reservation

Thu - Jun 20
6:30 PM - 9:00 PM
  Cooking for Right Now: Roasted, Charred, Raw and Pickled Chef Kelly Sears $80

What time is dinner? Soon is the answer with this fast and easy take on the freshest ingredients cooked (and sometimes not) in the manner that best serves the garden harvest of right now. Roast for the tenderest results, charring transforms crunchy into soft and smoky, raw yields sharp and snappy, pickled, bright and edgy. Cooking right now delivers and elevates the best of Mother Nature’s bounty.


On the menu: Mixed Greens with Petite Frittata and Charred Green Onion Salsa Verde, Roast Chicken with Bright Herb Sauce, Early Summer Panzanella with Pickled Tomato Vinaigrette, Warm Buttermilk Biscuits with Early Blueberry Jam and Grilled Toasts with Almond Butter, Strawberries, and Chocolate


Click HERE for more information and to make a reservation

Fri - Jun 21
6:30 PM - 9:00 PM
  Chef Inspiration: April Bloomfield Chef Kiley Fields $85

Regardless of what degree cook you are, your inspiration stems from an alignment with a chef or cook who came before you. Maybe you read their book, watched them on TV, or ate at their restaurant every chance you could get. For Chef Kiley Fields, English born chef and restaurateur April Bloomfield was that inspiration. This special evening will highlight the girl and her pig and the girl and her greens along with Chef Bloomfield’s techniques, cuisine, recipes, and the specialty features of her cooking and the inspiration it brought to Chef Kiley’s cooking.


On the menu: Corn Soup with Wild Mushrooms, Roasted Carrots with Carrot-Top Pesto, Rib Eye Steak with Romesco Sauce and Soft Polenta, and Marinated Strawberries with Meringue and Whipped Cream


Click HERE for more information and to make a reservation

Mon - Jun 24 -- Wed - Jun 26
11:00 AM - 12:30 PM
  Little Kids Camp (Ages 6-8): On A Safari Chef Kelly Sears $40/each or $110/all 3 days

Binoculars? Check. Camera? Check. Helmets and bush jackets? Check and check! Please remember to keep your feet and hands inside the vehicle and buckle up, these next three days are going to be wild as we journey through the jungle on an African safari. No monkey business here as we travel in search of the tastiest dishes named after the fastest, biggest, tallest and most beautiful creatures to walk the forest. On the menu:

 

Monday: Happy Hippo Hummus with Animal Crackers, Long Neck Giraffe Sausage & Cheese Kabobs, Kiwi (bird) Berry Smoothies, and Jungle Cakes

 

Tuesday: Elephants will “Knot” forget pretzel knots with Cheesy Cheetah Dipping Sauce, Rhinoceros Vegetable Roll Ups, Zebra Cookies, and Jungle Juice

 

Wednesday: Crazy Crocodile Fruit Salad, Kangaroo Spring Rolls, Banana Monkey Bread and Safari Sippers


Click HERE for more information and to make a reservation

Wed - Jun 26
6:30 PM - 9:00 PM
  A Taste of Summer in Moracco Chef Paul Lindemuth $80

Freshly baked Berber bread, mounds of airy grated carrots, fire grilled peppers, earthy beets, a myriad of vegetables, these are all delights from Morocco’s rich soil. Tajine and bastilas, preserved lemons, roast chicken, juiciest fruits, and sweetest tomatoes all washed down with pots of mint tea. Come taste!


On the menu:
Summer Vegetable Tagine, Grilled Moroccan Chicken Breasts, Tomato and Parsley Salad, and Oranges with Pistachios, Orange Flower Water and Cinnamon


Click HERE for more information and to make a reservation

Thu - Jun 27
6:30 PM - 9:00 PM
  Grilling Vietnamese Chef Kiley Fields $85

Lemongrass, garlic, chilled rice noodles, tons of herbs and pickled vegetables; bursts of flavors based in Vietnamese style cooking. On the grill pork chops, vegetable stuffed spring rolls, on a plate or in a bowl, Chef Kiley takes you on a culinary trip through the big, bold flavors of the Vietnamese world kitchen.


On the menu: Vegetable Spring Rolls, Grilled Lemongrass Pork Chops, Grilled Corn with Stir-Fried Wild Mushrooms and Jasmine Rice, and Roasted Apricot Tart


Click HERE for more information and to make a reservation

Sat - Jun 29
6:30 PM - 9:00 PM
  Dine and Vine: Paris in the Summer Chef Robin Nathan $90

The lazy days of early summer bring out the best in Paris. Between casual strolls along the Seine and cultural stops along the way, summer is the perfect time to indulge in the city’s most delicious cuisine. Come taste Chef Robin’s take on Parisian food and wine pairings that can be had from this gastronomic hub of the French capital.


On the menu: Roasted Camembert with Savory Balsamic Blueberry Sauce, Mussels Dijonaise with Crusty Baguette, Provencal Spice Rubbed Grilled Hanger Steak with Bleu Cheese Vinaigrette over Arugula, French Country Peach Cake with Chantilly Cream


Click HERE for more information and to make a reservation

 

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