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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Wed - Jan 03 -- Fri - Jan 05
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Winter Break - Tasty Takeout Chef Jamie Bordoshuk $40/day $105 all three days

Chinese, Mexican, pizza, are all foods that we usually pick up the phone and order but why not make them instead? These home healthy versions are not only better for you, they are tastier too!


On the menu:

Wednesday, January 3: Lo Mein Noodles with Asian Vegetables, Tangy Orange Chicken Nuggets and Kit Kat Cookie Bars

Thursday, January 4: Twisted Garlic Pizza Braid, Potato Boats with Cheese and Bacon and a Shamrock Shake

 

Friday, January 5:  Hexagon Wrapped Taco Supreme, Chang’s Chicken Lettuce Wraps and Mrs. F’s Chocolate Chip Cookies


Click HERE for more information and to make a reservation

Thu - Jan 04
6:30 PM - 9:00 PM
  Cooking for College Students Chef Lynn Dugan $60

Looking for a better dining option than the college meal plan or sustenance from the campus cafeteria?  This class is designed for first-time cooks, novice cooks, and cooks looking for the secrets to cooking smarter not harder, and cooking within a budget.  Lynn is sharing her best tips and recipes for anyone looking to eat well and expand their meal options beyond prepared foods and take out. Wine and beer will be available for purchase by the glass.


On the menu: Cheesy Cornbread,
White Turkey Chili, 30-Minute Italian Pork Skillet and Apple Pie Baked Apples


Click HERE for more information and to make a reservation

Sat - Jan 06
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16): Make & Take Lasagna Chef Kiley Fields $50

Gooey cheese layered between ribbon-edged noodles, red sauce, ground beef, ricotta, more cheese; what could be better than lasagna? With a little work, and Chef Kiley’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 Caesar Salad, Lasagna with Hearty Tomato Sauce, and Lemon and Pistachio Cannoli


Click HERE for more information and to make a reservation

Thu - Jan 11
6:30 PM - 9:00 PM
  Farm to Table: The Midwest Farmhouse Chef Kelly Sears $80

Eating locally is good for us, good for the people who produce it, and good for the environment. Finding local food in the summer and fall isn’t difficult, local abundance is within a few miles. But now it’s cold, dreary, and the farmers market stalls are long since gone, leaving only snow piles in their place.  Winter is a time when it feels like nothing is fresh or in season.  But the Midwest is still quietly growing and there are plenty of local vegetables that are at their peak even during the coldest days of the year.  Pick and choose the freshest and finest from the Midwest to make your next meal spectacular. 


On the menu: Baby Greens, Sweet Pear, and Gorgonzola Salad, Pork Roulade with Caramelized Onions and Cherries, Sweet Creamy Parsnip and Potato Mash, Blistered Green Beans, and Apple Hazelnut Cake with Warm Caramel Sauce


Click HERE for more information and to make a reservation

Sat - Jan 13
12:00 PM - 3:00 PM
  Soups and Stews: Big Bowls of Goodness Chef Kelly Sears $80

There’s nothing better for the soul or the belly than a pot of homemade soup or 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 goodness. Chock full of protein, vegetables, and whole grains, it’s a meal in a bowl and all you need is a spoon.  It’s why we love winter! 


On the menu: 
Butternut Squash Bisque with Toasted Pepitas, Creamy Ham and Black Bean Soup with Crispy Tortilla Strips and Sour Cream, Chicken Cheddar Corn Chowder with Bacon, and Winter Pork & Chorizo Stew


Click HERE for more information and to make a reservation

Sun - Jan 14
12:00 PM - 5:00 PM
  Quick Cook Methods for Fast and Fabulous Weeknight Cooking Chef Robin Nathan $85

You can have dinner on the table in 30 minutes; it just takes a little bit of planning and a little bit of know-how.  This workshop will have you mastering four quick cook methods, brushing up on your knife skills, assist in planning your weekly menus and organizing your shopping, and even show you how to tweak recipes just by using different flavors and spices.

 

On the menu: Sauté – Beef Stroganoff; Quick Braise – Southwestern Chicken Chile; Stir Fry – Shrimp and Snow Pea Paella; Pan Roast – Spice Rubbed Pork Tenderloin with Pan Sauce and Smashed Potatoes


Click HERE for more information and to make a reservation

Mon - Jan 15
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 15
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Cake Decorating Chef Kelly Sears $45

Have you ever wanted to decorate a cake like they do on Cake Boss or Cupcake Wars?  Let’s learn!  We provide the cake, you provide the imagination.  You’ll learn how to frost, pipe, decorate and even add some candy clay details to your very special cake that you will take home with you! 


On the menu:  Cake, Icing, Decorations, Candy Clay


Click HERE for more information and to make a reservation

Tue - Jan 16
11:00 AM - 2:00 PM
  Teri's Smoked Trout with Smoked Veggies
Wed - Jan 17
11:30 AM - 1:00 PM
  Out for Lunch: The Rustic Tuscan Country Kitchen Chef Brandy Fernow $40

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! Wine and beer will be available for purchase by the glass.


On the menu:
Layered Tomato & Eggplant Salad with Arugula Pesto, Lemony Risotto with Shrimp, and Goat Cheesecake with Almond Crust 


Click HERE for more information and to make a reservation

Wed - Jan 17
6:30 PM - 9:00 PM
  Cold Weather Comforts Chef Kelly Sears $80

Fresh citrus, sugar-sweet root vegetables, cinnamon, and warm bread – winter has flavors all of its own.  Each season suggests a different palate of ingredients, and different ways of preparing and serving them.  Explosions of color, flavor, and texture; this is a combination that draws people to good food.  The change of season is as good a reason as any to gather your closest circle to savor casual, seasonally inspired dishes.


On the menu:
Blood Orange, Beet, and Fennel Salad, Seared Chicken with Sausage, Fig and Bacon in a Mushroom Pan Sauce, Roasted Root Vegetables with Meyer Lemon, Warm Homemade Rolls and Mayan Chocolate Pudding with Espresso Whipped Cream


Click HERE for more information and to make a reservation

Thu - Jan 18
6:30 PM - 9:00 PM
  The British Pub Chef Julie Szimon $80

Let’s cross the pond and head to the British pub. The central hub to the social scene, pubs are an important part of life and culture in England, Scotland, Wales, and Ireland. These "public houses" are well-known for serving a variety of comfort foods, appetizers and bar snacks. Standard pub food is meant to be simple but rib-sticking and matches well with stout beers and ales. Chef Julie is updating the pub classics and pairing them with a pint.


On the menu:
Frisee, Poached Egg and Garlic Crouton Salad with Roasted Garlic Dressing, Mussels Cooked in Ale, Warm Buttered Ham with English Broccoli Stalks and Fried Capers and Date & Toffee Pudding with Caramelized Bananas

 

Click HERE for more information and to make a reservation 

Fri - Jan 19
6:30 PM - 9:00 PM
  Burgers and Bourbon Chef Paul Lindemuth $80

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 fries, slaw and cocktails! Once constructed and plated, we’ll pair the perfect burgers and sides with house-made bourbon cocktails.


On the menu:
The Black Sail Cocktail, The Blushing Betty Cocktail, 5-Spice Bourbon Punch, Creole Turkey Burgers, Cowboy Bison Burgers with Whiskey-Glazed Onions, Lamb Burger with Mint and Feta, Baked Sweet Potato Fries, Apple/Fennel Slaw, and Salted Bourbon Caramel Milkshakes


Click HERE for more information and to make a reservation

Sun - Jan 21
12:00 PM - 5:00 PM
  Dim Sum Workshop Chef Kiley Fields $90

Sitting down at a shared, big round table, the rolling cart of assorted dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. Dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack. It is now an integral part of Chinese cuisine, closely associated with the tradition of yum cha, or taking tea. It is a meal that should be lingered over, in multiple courses that traditionally have a set order. Join Chef Kiley as she leads you in creating these delicious traditional small Chinese dishes that are meant to be sampled and shared. A tea tasting will be included.


On the menu:
Pork and Cabbage Dumplings, Shrimp Siu Mai, Baked Char Siu Buns, Spring Rolls with Chicken Shrimp and Vegetables, Clams in Fermented Black Bean Sauce, Mango Pudding and Deep Fried Egg “Donuts”


Click HERE for more information and to make a reservation

Tue - Jan 23
11:00 AM - 2:00 PM
  Jenny's Mushroom Ragu Over Polenta
Wed - Jan 24
6:30 PM - 9:00 PM
  Marcel's Meets Marché Chef Robin Nathan $85

If cheese is your thing, then this is the class for you. We’ll start with a tasting of the cheeses used in the recipes made later in the evening. Our Marché cheesemonger will speak to cheese classifications, how to buy cheese and store it.  Then we’ll roll up our sleeves and cook with it. Heat up Wednesday night with Marché’s Cheesemonger and Chef Robin.


On the menu: Spicy Tomato and Blue Cheese Soup, Baby Greens with Pears and Toasted Brie, Pan Seared Flat Iron Steaks with Three-Cheese Butter, and Apple Pie Sundaes with Cheddar Crust Shards 


Click HERE for more information and to make a reservation

Thu - Jan 25
10:30 AM - 12:00 PM
  Clean Eating Brunch Chef Lynn Dugan $40

Clean eating is not a diet, it's a happy and healthy lifestyle showcasing fresh, unprocessed foods that are seasonal and nutrient dense. Eating clean involves not only choosing the right foods to eat but also avoiding all of the junk foods and processed foods that are so readily available. It’s not hard to eat clean; all it takes is a little preparation. Start the day off right with a clean eating brunch. Your body will love you for it! 


On the menu
:
Mini Broccoli Egg Stratas, Albacore Tuna, Chickpea and Roasted Beet Salad with Dijon Dressing and Carrot Cake Breakfast Cookies 


Click HERE for more information and to make a reservation

Thu - Jan 25
6:30 PM - 9:00 PM
  Front and Center Vegetables: Rethinking the Center of the Plate (V) Chef Paul Lindemuth $80

Realizing that there are only so many ways a chef can cook a piece of meat or fish, modern chefs are increasingly displaying their skill and creativity through vegetable-centric dishes. Chef Paul will help you navigate the tools and techniques of today's modern kitchen and their application in vegetable cookery. Learn how to coax essential flavors out of ordinary and exotic vegetables, and how to rethink the center of your plate.


On the menu:
Baked Polenta Cake with Roasted Butternut Squash, Smoked Gouda and Roasted Mushrooms, “Crabless” Cakes with Hearts of Palm and Charred Corn, Fresh Vegetable Curry with Basmati Rice, and Sweet Potato Crème Brulee


Click HERE for more information and to make a reservation

Sat - Jan 27
11:00 AM - 2:00 PM
  Snow Day: Big Batch Cooking Chef Julie Szimon $80

Batch cooking is the secret weapon to saving time in the kitchen and making home-cooked real food accessible all throughout the week.  Preparing and cooking big batches at one time to last for the week or even the month speeds up busy weeknights. Simply re-heat or augment with a few finishing touches and dinner is on the table in minutes.  Spend one day cooking and by Friday you’ll be patting yourself on the back when you realize how many good, no-stress meals you’ve eaten this week!


On the menu:  
White Bean Hummus, Chicken Balti with Rice, Vegetable Black Bean Enchiladas, Italian Sausage Ragu, and Cheesecake Topped Brownie Cups 


Click HERE for more information and to make a reservation

Sat - Jan 27
6:30 PM - 9:00 PM
  Spirited Entertaining Chef Kiley Fields $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. Experience the depth of flavor your favorite libation can add to a dish.  Pour yourself a glass and splash the rest into the pan adding robust flavors that command attention in every dish they grace.


On the menu:
Gin Rickey and Old Fashioned Interactive, Gin Marinated Manchego and Olives with Orange, Tequila Spiked Shrimp with Black Bean and Pineapple Guacamole, Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions, Braised Root Vegetables with Cider and Calvados, and Coffee Bread Pudding with Kahlua Cream Sauce


Click HERE for more information and to make a reservation

Sun - Jan 28
12:00 PM - 5:00 PM
  Advanced Cooking: Braising Workshop Chef Paul Lindemuth $90

It’s a well-kept kitchen secret: braising makes heroes of cooks. There is no other technique that asks so little yet gives so much back.  Braising is a very special method of cooking that takes chewy, inexpensive cuts of meats and transforms them into tender bits of heaven.  Braising relies on heat, time and moisture to render tough into tender.  A successful braise intermingles the flavors of the foods being cooked with the liquid in which they are cooked.  Many classic dishes are braised dishes. Join Chef Paul and spend the afternoon filling the kitchen with the most tempting of scents and reaping the rewards of the oohs and aahs from those at the table by sharing his secrets on braising. 


On the menu:
: Braised Beef Ragu with Pappardelle, Pork Osso Bucco, Apple Cider Braised Turkey Drumsticks, Roasted Winter Squash Risotto with Sage and Parmesan, and Braised Caramel Pears with Pistachios


Click HERE for more information and to make a reservation

Tue - Jan 30
11:00 AM - 2:00 PM
  Jennifer's Super Bowl Beef Taco Dip
Wed - Jan 31
11:30 AM - 1:00 PM
  Out for Lunch: French Crèpes Chef Kiley Fields $40

These light, paper-thin creations can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes.  Whether you prefer yours rolled, folded, spread with jam or served as a main course, we can all agree, they’re delicious. Wine and beer will be available for purchase by the glass.


On the menu:
Shrimp Haricot Vert and Prosciutto Crèpes with Lemon Tarragon Crème, Maple Butternut Squash and Leek Crèpes with Stilton and Hazelnuts, and Roasted Pineapple Crèpes with Toasted Coconut Pecan Bacon Streusel with Spiced Caramel Sauce


Click HERE for more information and to make a reservation

Wed - Jan 31
6:30 PM - 9:00 PM
  Girls Night Out: Pizza and Pinot Chef Brandy Fernow $80

Feel like getting saucy, zesty, spicy and robust? Pizza and pinot pairing is just that! It’s been a long week, why wait until the weekend to raise a glass to 5:00 somewhere. Join Chef Brandy for an evening of chef inspired pizzas creatively paired with tastings from a variety of our favorite pinots. Entertaining with friends should be as easy as it is knock-your-socks-off delicious! The perfect handmade slice paired with the perfect pinot is our idea of a great night out.


On the menu:
Spicy Soppressata, Red Onion and Mozzarella Pizza, Wild Mushroom with Rosemary and Fontina Pizza, Tomato, Burrata and Basil Pizza on Cauliflower Crust, Pear, Caramelized Onion and Balsamic Pizza, and Chocolate Hazelnut Mousse


Click HERE for more information and to make a reservation

Thu - Feb 01
6:30 PM - 9:00 PM
  A Night in Peru: Pisco Sours and Lomo Saltado Chef Kiley Fields $80

With culinary practices from Spain, Italy, Asia and West Africa, Peruvian cuisine reflects local ingredients blended with influences from around the globe. Corn, potatoes, roots and tubers, legumes, and beef are all Peruvian staples fused with multicultural techniques, flavors and spices ultimately elevating Peruvian cuisine to new heights. Sip, savor, and don’t miss these essential Peruvian specialties en route to Machu Picchu! 


On the menu:
Pisco Sours and Pineapple Pisco Punch, Drunken Scallop Ceviche with Pomegranates, Carrot Beet and Arugula Salad, Lomo Saltado (traditional beef stir-fry with rice), and Donuts with Spice Infused Honey Syrup


Click HERE for more information and to make a reservation

Sat - Feb 03
6:30 PM - 9:00 PM
  Carnaval: The Flavors of Brazil Chef Paul Lindemuth $85

Brazilian Carnaval is the equivalent of New Orleans' Mardi Gras. The streets of Brazil, like the streets of New Orleans are filled with millions of celebrants thronging the streets. Mixed with cultural influences from Europe and Portugal, Brazil’s flavor profiles vary by region however beef reigns supreme. Brazil is the largest beef exporter in the world and, when prepared, it is almost always grilled.  Cachaca, citrus, seafood and cheese share starring roles on the Brazilian menu. Explore the tastes and flavors Brazil has to offer.


On the menu
: Caiprinha, Grilled Brazilian Flank Steak with Golden Butter Sauce, Grilled Shrimp Tacos with Brazilian Tomato Salsa, Pao de Quijo (Brazilian Cheese Bread), and Brigadeiros (Sweet Chocolate Truffles)


Click HERE for more information and to make a reservation

Tue - Feb 06
11:00 AM - 2:00 PM
  Teri's Fondue Two Ways: Sweet and Savory
Wed - Feb 07
11:30 AM - 1:00 PM
  Out for Lunch: From Nonnie's Kitchen Chef Lynn Dugan $40

Lynn spent many hours cooking alongside her mom, who had learned from her mother. Food in her family is more than sustenance. It nourishes the body while communicating to the heart love and care and all that 'family' encompasses. Lynn, joined by her mom, Sally, shares some of their favorite dishes. Wine and beer will be available for purchase by the glass.


On the menu: 
Traditional Antipasto, Grandma Marie’s Soup with Homemade Tortellini and Fresh Lemon Cream


Click HERE for more information and to make a reservation

Wed - Feb 07
6:30 PM - 9:00 PM
  Sunday Suppers Chef Julie Szimon $80

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: Robust Greens with Walnut Anchovy Dressing, Red Wine Braised Short Ribs, Creamy Parmesan Mashed Potatoes and Grapefruit Campari Sorbetto


Click HERE for more information and to make a reservation

Thu - Feb 08
6:30 PM - 9:00 PM
  Road Trip: Austin Chef Brandy Fernow $80

The menus and meals are memorable in the lone star state capital.  Austin fare includes Tex-Mex treats paired with top shelf pitchers of margaritas, water-front family favorites on Lake Austin and laid back BBQ locales. And no Austin visit is complete without a park-and-eat experience at any of the personality-plus food truck and trailer venues. From gourmet donuts to savory sensations, the culinary conversation in Austin is flavored with more than just a predictable Texas twang. 


On the menu:
Spicy Avocado Margaritas, Pulled Pork Tacos with Crunchy Slaw, Texas Brisket with Sweet Molasses BBQ Sauce, Cheesy Jalapeno Grits and Cinnamon Sugar Beignets


Click HERE for more information and to make a reservation

Sat - Feb 10
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Eat Your Heart Out! Chef Brandy Fernow $40

Set your heart aflutter with Chef Brandy’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:
Grilled Cheese with Sweet Tomato Dipping Sauce, Heart Shaped Cheesy Pizza Calzones, and Chocolate Dipped Strawberries with Sweet Whipped Cream


Click HERE for more information and to make a reservation

Sat - Feb 10
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Be My Valentine Chef Brandy Fernow $45

Flowers, cards, and balloons are all nice Valentine Day gifts, but this year why not add a homemade meal to your Valentine’s Day with this menu designed to warm you up, fill you up, and wrap up with a Nutella filled sweet finish.


On the menu:
Tomato Basil Soup, Grilled Cheese with Creamy Béchamel, Heart Shaped Stuffed Pizza Calzones, and Nutella Crepes with Raspberry Sauce


Click HERE for more information and to make a reservation

Sat - Feb 10
6:30 PM - 9:00 PM
  Couples in the Kitchen: Valentine's from New Orleans Chef Paul Lindemuth $85

Yes this destination party city, does have a romantic side. The streets and architecture of New Orleans have a European feel that oozes out of every sidewalk crack.  Take a carriage ride through the French Quarter, savor hand-crafted artisan chocolates from Sucre on Magazine Street and a cocktail at Bar Tonique. In New Orleans, the intimate dimly lit bars offering live music are many and the cozy French inspired restaurants are the perfect setting for celebrating Cupid’s arrow all over again.


On the menu: Poire Royale Cocktail, Sexy Creole Scallops, Mache Salad with Creole Vinaigrette, Fish Meunière with Capers, Corn and Bacon Maque Choux, and Dark Chocolate Absinthe Cookies


Click HERE for more information and to make a reservation

Sun - Feb 11
12:00 PM - 5:00 PM
  Advanced Series: Chicken from Beak to Tail

Buying a whole chicken can be intimidating.  In this workshop Chef Robin will lead you to successfully breaking down a whole chicken into the eight different portion cuts.  Every part of the bird will be utilized to capture essential flavors of each piece.  Each student will breakdown a chicken and work together to simmer a base chicken stock with the carcasses and wings.  After de-boning the chicken breasts, which will be used to create a sauté, the leg quarters will be braised in the homemade stock.  Proper butterflying and roasting techniques will also be included. 


On the menu
:
Fresh Chicken Stock, Herb Crusted Sautéed Chicken Breast with White Wine Pan Sauce, Braised Chicken Quarters with Tomato and Peppers, and Spatchcocked Roast Chicken with Herb Butter


Click HERE for more information and to make a reservation

Tue - Feb 13
11:00 AM - 2:00 PM
  Sharon's Lemongrass Chicken Patties
Tue - Feb 13
6:30 PM - 9:00 PM
  Fat Tuesday Chef Kiley Fields $80

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. Sazeracs and Hurricanes, seafood and beignets; from glass to plate, let the celebration of Fat Tuesday begin!


On the menu: Sazerac & Hurricane cocktails,
Crispy Fried Shrimp with Chili-Mayo, Creole Crab Bisque, Chicken Sausage and Okra Gumbo, and Beignets


Click HERE for more information and to make a reservation

Wed - Feb 14
11:30 AM - 1:00 PM
  Out for Lunch: Modern Parisian Chef Brandy Fernow $40

Big on flavor, minimal on preparation, add casual bistro fare to your next menu. Enjoy a savory French inspired lunch with a selection of simple and elegant, yet down to earth dishes that are vibrant, fragrant, decadent, and sure to impress. Wine and beer will be available for purchase by the glass.


On the menu
: Lemony Leek Soup with Chive Cream, Salmon with Shallot Sherry Cream, Potato and Roquefort Soufflé, and Street-Stand Crèpes


Click HERE for more information and to make a reservation

Thu - Feb 15
10:30 AM - 12:00 PM
  Meet for Brunch: Freshly Baked (V) Chef Lynn Dugan $40

There are a few things in life that are hard to imagine giving up and bread tops some lists.  Very little compares to the warmth of freshly baked bread elicits when baked and eaten.  Lynn is offering a warm-from-the-oven baked brunch.  What better way to fuel your morning and kick start your day off in a soul-nourished direction.


On the menu:
Seeded Whole Grain Quick Bread with Honey Butter, Sweet Potato Hash Brown Egg Cups and Mini Granola Fruit and Yogurt Tarts 


Click HERE for more information and to make a reservation

Thu - Feb 15
6:30 PM - 9:00 PM
  Santa Fe Inspired Chef Robin Nathan $80

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 way of life!


On the menu:
Crab Cakes with Blue Corn Crust, Hatch Green Chile Enchiladas, Toasted Pine Nut Pilaf, and Chile and Rum Spiked Mexican Chocolate Brownies with Cinnamon Ice Cream


Click HERE for more information and to make a reservation

Fri - Feb 16
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
: Winter ales paired with Citrus and Avocado Salad with Toasted Fennel, Marinated Tri Tip with Roasted Buttered Onions, Sweet Potato, Swiss Chard and Goat Cheese Sauté, and Porter Chocolate Cake with Espresso Caramel Sauce


Click HERE for more information and to make a reservation

Sat - Feb 17
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16): Soups On! Chef Lynn Dugan $50

My favorite night of the week, a great bowl of soup and a sandwich for dinner! As the chilly season begins, nothing satisfies like a warm bowl of soup, even better when paired with a hearty sandwich. Hone your culinary skills, learning the basics of creating flavorful soups and the perfectly paired sandwich. 


On the menu:
Sweet Roasted Butternut Squash Soup, Three Bean Minestrone Soup and Honey Ham Gouda Melt with Green Apple on Mini Pretzel Roll


Click HERE for more information and to make a reservation

Sun - Feb 18
12:00 PM - 4:00 PM
  Sausage Making Chef Julie Szimon $85

Spend a chilly afternoon with Chef Julie Szimon as she shares her techniques and recipes for delicious home-made sausage. Originally developed as a means to preserve and transport meat, sausage making procedures may have remained the same but recipes have been refined and elevated to new heights. The afternoon will be “encased” in fun as Chef Julie leads you through the grinding, mixing and stuffing to send you home with some sausage of your own!


On the menu: Lamb Masala Sausage with Quinoa Salad with Curry Dressing, Shrimp & Scallop Bangers with Sweet Corn Succotash and Chipotle Pork Sausage with Apple Coleslaw 


Click HERE for more information and to make a reservation

Mon - Feb 19
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): "P" is for Pie Chef Kelly Sears $40

These pies are simple enough for anyone to learn, but tasty enough to be the hit of any party! Its pie for lunch and pie for dessert as we re-invent the pie slice with a variety of homemade sweet and savory fillings---in lots of fun shapes!


On the menu: Taffy Apple Salad Pie, Chicken Pot Pie, Mud Pie in a Jar


Click HERE for more information and to make a reservation

Mon - Feb 19
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Pies in a Jar Chef Kelly Sears $40

Getting pies just right can be a challenge: The filling has to be fluffy and rich and the crust must be perfectly light, flaky, and sweet. All of that will be a snap after today. We’ll use a variety of crusts for our sweet and savory pies.  


One the menu: Chili Pie in a Jar, Chocolate Cream Pie in a Jar, and Apple Crumble in a Jar


Click HERE for more information and to make a reservation

Tue - Feb 20
11:00 AM - 2:00 PM
  Julie's Spinach Beet Salad with Pistachios, Goat Cheese and Farro
Wed - Feb 21
6:30 PM - 9:00 PM
  Advanced Series: Cooking with Ratios and without Recipes Chef Kelly Sears $80

Cooking is about technique, once you’ve mastered the techniques, you can adapt them to fit any ingredients, any menu. In this class you will learn the techniques for selecting an appropriate cooking method, choosing aromatics, layering flavors and understanding ratio cooking.   Ratios are the starting point from where a thousand variations begin; the simple proportion of one ingredient to another to achieve a particular outcome. Is it easier to scan through a hundred recipes for pie crust or simply remember 1-2-3? Culinary ratios are the basic preparations that teach us how the fundamental ingredients of the kitchen - water, flour, fats, eggs - work. The cooking ratio is like having a secret decoder ring that will set you free from the cookbook.


On the menu: Butternut Squash, Baby Greens and Walnut Salad with Citrus Vinaigrette, Caramelized Onion and Custard Tart, Seared Pork Tenderloin with Earthy Mushroom Ragu, Black Pepper Popovers,  and Classic Pound Cake with Caramel and Ganache Sauces


Click HERE for more information and to make a reservation

Thu - Feb 22
6:30 PM - 9:00 PM
  It's Greek to Me: Culinary Ancient Greece Chef Julie Szimon $80

Greek food is simple and elegant with flavors that range from subtle to robust, textures smooth to crunchy. Mediterranean cooking is the cooking of Greece; fresh, timeless, and nutritious making wide use of vegetables, olive oils, grains, fish, wine and meat. With influences from Persian and Turkish cuisine, common Greek favorites like moussaka, dolmades and kefteethes became shared stapes of these countries. The flavors of olives, lemon, honey, and nuts will transport you on an adventurous journey into the land of the Greek isles.


On the menu: Dolmadakia (Rice and Herb Stuffed Grape Leaves), Lemon & Herb Roasted Chicken, Stewed Green Beans with Tomato, and Loukoumades (Fried Greek Honey Puffs)


Click HERE for more information and to make a reservation

Sat - Feb 24
6:30 PM - 9:00 PM
  The Wines of Winter Chef Robin Nathan $90

Discover the recipe for pairing favorite winter dishes with the appropriate fuller bodied reds and white wines revealing perfectly complementary foods for your table. Chef Robin shares two winter whites and two winter reds with a delicious meal and discusses how to taste and pair this meal and others.


On the menu
: Scottish Salmon Sashimi over Farro with Blackberry Agro-Dolce, Warm Wild Mushrooms over Baby Greens, Hearty Pork Ragout over Soft Polenta, and Zinfandel Poached Pears


Click HERE for more information and to make a reservation

Sun - Feb 25
12:00 PM - 5:00 PM
  Advanced Series: Pasta Workshop Chef Kiley Fields $85

As an extension to basic pasta shapes and recipes, this workshop continues to expand your knowledge and techniques in preparing dishes using fresh pasta doughs. Over the course of the afternoon, you will learn to create more intricate pastas, such as: rotolo, caramelle, farfalle and flavored pasta. These show stopping pastas can star in hearty main meals in the winter and, as the weather warms, shine in light and fresh salads.   You’ll gain the confidence and skills to create a beautiful meal of fresh pasta any time.


On the menu
:
Tuscan Panzanella Salad, Eggplant and Parmesan Rotolo with Tomato Sauce, Fig and Caramelized Onion Caramelle with Gorgonzola Dulce Cream, Farfalle with Mushrooms Pancetta and Wilted Greens, and Chocolate Pasta with Salted Caramel Walnut Sauce


Click HERE for more information and to make a reservation

Tue - Feb 27
11:00 AM - 2:00 PM
  Jennifer's Thai Chicken Flatbread
Wed - Feb 28
6:30 PM - 9:00 PM
  Fish in a Flash Chef Paul Lindemuth $85

Fish is easy, versatile, and up at the top of the nutritional hit parade.  Inherently fast cooking and healthy it’s perfectly suited for a quick mid-week meal or a feast with friends.  With these new recipes in your repertoire, creating brightly flavored fish-centric dishes that go beyond ordinary is a breeze.


On the menu: Poached Cod with Tomatoes and Saffron, Salmon Rice Bowl with Ginger/Lime Sauce, Butter-Basted Halibut Steaks with Capers, Fennel/Arugula/Green Apple Salad, and Oranges with Lavender, Honey and Mint


Click HERE for more information and to make a reservation

Thu - Mar 01
6:30 PM - 9:00 PM
  Southern Revival: Redefining Southern Food Chef Julie Szimon $80

It’s not just fried chicken and biscuits anymore.  The south has attracted talented chefs that are redefining southern standards into cross country must-haves. From Ashleys in Little Rock, Arkansas, to Restaurant Eugene in Atlanta, and the Garage Bar, in Louisville, Kentucky, the culinary south just isn’t whistling Dixie! 


On the Menu: 
Pecan Crusted Stuffed Chicken, Garlicky Greens with Bacon, Baked Corn Casserole and Creamy Banana Rum Trifle


Click HERE for more information and to make a reservation

Fri - Mar 02
6:30 PM - 9:00 PM
  Tacos without Borders Chef Robin Nathan $85

These are tacos without borders; a culinary United Nations of good eating! Chef Robin is sharing exotic taco flavors from all over the globe.  Familiar ingredients that you might not think of stuffing into a tortilla, but fabulous nonetheless! 


On the menu:
Korean Beef Bulgogi Tacos with Ssamjang Slaw, Pork Potsticker Tacos with Soy-Sesame Chile Sauce, Indian Spiced Pulled Chicken Tacos with Raita, and Chef Robin’s ice cream 


Click HERE for more information and to make a reservation

Sat - Mar 03
6:30 PM - 9:00 PM
  Oscar Night Chef Julie Szimon $85

You've religiously gone to the movie theater every weekend for the past few months, eaten one too many bags of popcorn, and now the big night is almost here. Tomorrow is Oscar’s night! The real key to any fabulous Oscar Party is to have a great mix of people mingling and enjoying delicious food. Chef Julie is rolling out the epicurean red carpet with this line up honoring the 2017 winners.  The envelope please... 


On the menu
: New England Clam Chowder (Manchester by the Sea), Grilled Octopus, Chorizo & Potato Salad (Arrival), Carne Asada con Rajas (La La Land) and Blueberry Hand Pies (Moonlight)


Click HERE for more information and to make a reservation

Sun - Mar 04
1:00 PM - 3:00 PM
  An Afternoon with Smyth + The Loyalist John Shields and Karen Urie Shields $50

Join us for a special event presented by Le Creuset as we welcome Chefs John and Karen Shields from Smyth + The Loyalist restaurants in Chicago's West Loop.  The restaurants opened in mid 2016 and Smyth quickly was awarded four stars from the Chicago Tribune's Phil Vettel and the inclusion in the Michelin Guide.  In 2017 Smyth + The Loyalist were named one of the Best New Restaurants in America by Bon Appetit Magazine and Smyth was bestowed with 2 Michelin stars in the 2018 guidebook.  This special event will showcase the Shields refined but approachable way with food and hospitality in a way that feels like you are in their home surrounded by friends.  Share a taste, a glass of wine, and an afternoon with two stars of the Chicago restaurant scene.


Click HERE for more information and to make a reservation

Tue - Mar 06
11:00 AM - 2:00 PM
  Jenny's Vegetarian Street Tacos
Tue - Mar 06
6:30 PM - 9:00 PM
  Advanced Series: Poultry, Fish and Meat Chef Brandy Fernow $250 (all 3 sessions)

These full-participation classes teach fundamental skills, not recipes. Chef Brandy is taking you beyond following a recipe, instead, exploring cooking techniques, butchery and foundations.  Each individual class will focus on a particular protein, identifying cuts, learning which cooking method to apply and execute, appropriate cooking temperatures, and learning sensory cooking. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you’ll gain the experience you need to cook with confidence and pleasure---without relying strictly on recipes.

 

Session 1: Tuesday, March 6

Poultry

Each student will break down a chicken and the cuts will be paired with the appropriate cooking techniques to ensure every part of the bird is utilized to capture essential flavors of each piece.  Stock will be made of the carcass and wings, the breasts pan seared, thighs braised.


On the menu
: Chicken Stock, Perfect Whole Roast Chicken, Brined and Pan-Seared Chicken Breast, Wine-Braised Chicken Thighs and Balsamic Glazed Duck Breast

 

 

Session 2: Tuesday, March 13

Pork, Beef, & Lamb

 

The second class in this series will focus on identifying cuts of beef, pork, and lamb, as well as the various techniques for cooking each one to their maximum potential.  Students will trim, truss, French, and finally, roast, stew, grill and sear our work discussing proper carving and slicing before we eat!


On the menu:
Brined and Roasted Pork Tenderloin, Frenched and Herb-Crusted Rack of Lamb, Sliced and Seared Beef Tenderloin, Marinated and Grilled Skirt Steak and Beef Cassoulet Stew


Session 3: Tuesday, March 20

Fish

 

The last class in this series will remove the intimidation factor of fileting a whole fish.  You’ll master cooking methods of fish cookery including fumet, steaming, searing, sautéing, and poaching. Chef Brandy will also cover purchasing fresh fish.


On the menu:
Fish Fumet, Steamed Mussels in Herb Broth, Spicy Sautéed Shrimp, Shallow Poached Fish Fillets, Grilled Cedar Plank Salmon and Fried Calamari


Click HERE for more information and to make a reservation

Wed - Mar 07
11:30 AM - 1:00 PM
  Out for Lunch: A Visit to Versailles Chef Lynn Dugan $40

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


n the menu
: Cream of Artichoke Soup with Black Truffles Garnish, Normandy’s Quiche Lorraine with Simple Green Salad and Orangerie Crème Brulee


Click HERE for more information and to make a reservation

Wed - Mar 07
6:30 PM - 9:00 PM
  Paella Party Chef Robin Nathan $85

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 tapas – perhaps the world’s first small plates – 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 classic red fruity sangria.  


On the menu
: Mushrooms in Garlic Sauce, Crispy Fried Spanish Mahon Cheese with Shallot Vinaigrette, Paella with Shrimp, Mussels, and Chorizo, and Crema Catalana Ice Cream

 

Click HERE for more information and to make a reservation 

Thu - Mar 08
6:30 PM - 9:00 PM
  Building Layers of Flavors Chef Kelly Sears $85

Building flavors one upon the other gives dishes variety and depth. Consider the quality of sauces and stocks - flavor layering makes all the difference.  Balancing flavors by adding complementary ingredients at different stages of a recipe brings out the unique qualities and contributions of each ingredient. Take the next step in your skills by learning the secrets behind building layers of flavor. 


On the menu: Marinated Goat Cheese with Herbs and Spices, Roasted Mushroom and Celery with Baby Greens and Tuscan Pecorino, Fennel, Pepper, and Saffron Stew with White Fish and Mussels, Grilled Garlic Toasts, and Orange and Olive Oil Cake with Candied Orange Slices


Click HERE for more information and to make a reservation

Fri - Mar 09
6:30 PM - 9:00 PM
  Mad Men Cocktails and Fabulous Hors d'oeuvres Chef Brandy Fernow $80

If you loved Mad Men, break out your cocktail shaker and join us for a 1960s-inspired cocktail party with these delicious (and classic) libations and hors d'oeuvres. Learn the tricks of the trade to make retro cocktails that would make Don Draper feel right at home. But even Mad Men don’t live by whisky and vodka alone. Tempting your taste buds with original recipes from the period (maybe with a 21st century twist), we’re offering a savory selection of original Mad Men-era recipes (in the early-60s, dips were something new, hip and exciting!). 


On the menu: Canadian Clubhouse Punch, Dapper Don Old Fashioned, Sterling Cooper Cosmopolitans, Cheesy Gruyere Stuffed Mushrooms, Meatballs in Spicy Almond Sauce, French Onion Dip with Caramelized Onions, Modern Shrimp Cocktail, Mini Beef Wellingtons, Asparagus and Prosciutto “In a Blanket”, Tunnel of Fudge Cake, and Pineapple Upside Down Cake


Click HERE for more information and to make a reservation

Sat - Mar 10
6:30 PM - 9:00 PM
  Columbian Steakhouse Chef Kiley Fields $85

From the churrascarias of Brazil to the open-air fires of the Argentine Pampa, South America has a rich grilling tradition that makes use of quality local ingredients. Seafood usually begins the meal and end with the sweet country favorite, dulce de leche. Chef Kiley leads you on a culinary trip recreating the representative dishes of the South American steakhouse.


On the menu:
Colombian Shrimp Cocktail, Avocado and Tomato Salad, Carne Asada, Coconut Rice, and Chocolate Dulce de Leche Empanadas


Click HERE for more information and to make a reservation

Sun - Mar 11
2:00 PM - 4:00 PM
  Big Kids (Ages 12-16): International Bowls Chef Kiley Fields $50

As easy as one, two, three; grab a bowl, pair with mix-ins, and create a sauce, viola, instant meal. Bursting with flavor, packed with the good stuff, these international bowls of goodness are seriously delicious.


On the menu:
 Chicken Tinga Burrito Bowl, Banh Mi Bowl with Brown Rice, Bibimbap with Lo Mein Noodles, and Chocolate Caramel Rice Krispy Cookies


Click HERE for more information and to make a reservation

Tue - Mar 13
11:00 AM - 2:00 PM
  Teri's Sweet and Savory Crepes
Tue - Mar 13
6:30 PM - 9:00 PM
  Advanced Series: Poultry, Fish and Meat Chef Brandy Fernow $250 (all 3 sessions)

These full-participation classes teach fundamental skills, not recipes. Chef Brandy is taking you beyond following a recipe, instead, exploring cooking techniques, butchery and foundations.  Each individual class will focus on a particular protein, identifying cuts, learning which cooking method to apply and execute, appropriate cooking temperatures, and learning sensory cooking. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you’ll gain the experience you need to cook with confidence and pleasure---without relying strictly on recipes.

 

Session 1: Tuesday, March 6

Poultry

Each student will break down a chicken and the cuts will be paired with the appropriate cooking techniques to ensure every part of the bird is utilized to capture essential flavors of each piece.  Stock will be made of the carcass and wings, the breasts pan seared, thighs braised.


On the menu
: Chicken Stock, Perfect Whole Roast Chicken, Brined and Pan-Seared Chicken Breast, Wine-Braised Chicken Thighs and Balsamic Glazed Duck Breast

 

 

Session 2: Tuesday, March 13

Pork, Beef, & Lamb

 

The second class in this series will focus on identifying cuts of beef, pork, and lamb, as well as the various techniques for cooking each one to their maximum potential.  Students will trim, truss, French, and finally, roast, stew, grill and sear our work discussing proper carving and slicing before we eat!


On the menu:
Brined and Roasted Pork Tenderloin, Frenched and Herb-Crusted Rack of Lamb, Sliced and Seared Beef Tenderloin, Marinated and Grilled Skirt Steak and Beef Cassoulet Stew


Session 3: Tuesday, March 20

Fish

 

The last class in this series will remove the intimidation factor of fileting a whole fish.  You’ll master cooking methods of fish cookery including fumet, steaming, searing, sautéing, and poaching. Chef Brandy will also cover purchasing fresh fish.


On the menu:
Fish Fumet, Steamed Mussels in Herb Broth, Spicy Sautéed Shrimp, Shallow Poached Fish Fillets, Grilled Cedar Plank Salmon and Fried Calamari


Click HERE for more information and to make a reservation

Wed - Mar 14
11:30 AM - 1:00 PM
  Out for Lunch: Fresh Fish Chef Julie Szimon $40

You asked for it and we netted it!  Fish is versatile, delicious, beautiful on the plate, and healthy. Perfectly suited for a quick midweek meal or feasts with friends, join Chef Julie as she highlights the variety and versatility of fish and seafood. Wine and beer will be available for purchase by the glass.


On the menu:
Fattoush Salad, Roasted Swordfish with Olives and Preserved Lemons, Basmati Rice with Chickpeas, Currants & Herbs and Honey Sesame Brittle


Click HERE for more information and to make a reservation

Wed - Mar 14
6:30 PM - 9:00 PM
  Cooking with Ancient Grains Chef Kiley Fields $80

We all know wheat, corn, and oats, but what about quinoa, buckwheat, barley, and teff?  Draw inspiration from the history books and cook up old-world grains to add texture, variety, not to mention nutrition to your next meal. These delicious and easy to find grains and flours are easy to cook, tasty, and good for you. Once you discover the possibilities with these great grains, they will become a staple in your pantry.


On the menu:
Risotto of Farro with Mushrooms Gruyere and Hazelnuts, Bulgar and Bean stuffed Poblano Peppers, Freekeh with Roasted Carrots and Kale, and Fudgy Teff Brownies


Click HERE for more information and to make a reservation

Thu - Mar 15
6:30 PM - 9:00 PM
  Seafood 101 Chef Paul Lindemuth $85

Cooking seafood at home couldn’t be more simple or satisfying, and Chef Paul is here to show you how. Seafood 101 will teach you techniques that you’ll return to again and again; how to purchase seafood, preparing perfectly grilled shrimp and taking the next steps in building flavor by cooking with cedar planks, Himalayan salt blocks and creating marinades, glazes and sauces. 


On the menu: Salt Block Seared Scallops with Honey/Cracked Pepper Glaze, Cedar-Plank Roasted Halibut with Tarragon/Dill/Lemon Butter, Seared Tuna with Spicy Asian Cucumbers, Marinated Grilled Shrimp Cocktail with Citrus Aioli, and Lemon/White Chocolate Truffles


Click HERE for more information and to make a reservation

Fri - Mar 16
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. Slow cooked beef and veal love red wine, sherry and olive oil make greens sing, and a splash of Frangelico adds a nip of almond to Affogato.  Experience the depth of flavor your favorite libation can add to a dish.


On the menu
:
Wine Soaked Figs, Baby Arugula, Shaved Pecorino, Hazelnut Oil and Sherry, Bolognese Ragu over Tagliatelle, Wilted Spinach with Garlic, Pinenuts, and Roasted Grapes, and Affogato with Dusted with Crushed Espresso Walnuts


Click HERE for more information and to make a reservation

 

 

Sun - Mar 18
12:00 PM - 2:30 PM
  Baja Fresh Chef Paul Lindemuth $85

Baja California is bordered by the Pacific and the Sea of Cortes and divided into two states, Baja Sur & Baja Norte and it’s the trifecta of culinary delights. Great seafood flows from the enormous coastline, arid-inland ranching breeds spectacular beef, and the Mediterranean climate of Valle de Guadalupe yields an abundance of olive oil, vegetables and tropical fruit.  A lesson in culinary contrasts, Baja’s food scene runs hip and trendy parallel with traditional Mexican fare. But one thing remains constant; from low rent street-side taco stands to the swankiest seaside five stars, Baja ensures you can eat like a king. 


On the menu: Jamaica Margarita, Baja Shrimp Tacos with Lime/Garlic/Cilantro Slaw, Tuna Ceviche with Avocado, Penne with Adobo Chicken and Queso Blanco, Guajillo/Beer Braised Shortribs, Vegetable Budin with Crema, and Guava/Cream Cheese Turnovers


Click HERE for more information and to make a reservation

Tue - Mar 20
11:00 AM - 2:00 PM
  Julie's Butternut Squash Hummus
Tue - Mar 20
6:30 PM - 9:00 PM
  Advanced Series: Poultry, Fish and Meat Chef Brandy Fernow $250 (all 3 sessions)

These full-participation classes teach fundamental skills, not recipes. Chef Brandy is taking you beyond following a recipe, instead, exploring cooking techniques, butchery and foundations.  Each individual class will focus on a particular protein, identifying cuts, learning which cooking method to apply and execute, appropriate cooking temperatures, and learning sensory cooking. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you’ll gain the experience you need to cook with confidence and pleasure---without relying strictly on recipes.

 

Session 1: Tuesday, March 6

Poultry

Each student will break down a chicken and the cuts will be paired with the appropriate cooking techniques to ensure every part of the bird is utilized to capture essential flavors of each piece.  Stock will be made of the carcass and wings, the breasts pan seared, thighs braised.


On the menu
: Chicken Stock, Perfect Whole Roast Chicken, Brined and Pan-Seared Chicken Breast, Wine-Braised Chicken Thighs and Balsamic Glazed Duck Breast

 

 

Session 2: Tuesday, March 13

Pork, Beef, & Lamb

 

The second class in this series will focus on identifying cuts of beef, pork, and lamb, as well as the various techniques for cooking each one to their maximum potential.  Students will trim, truss, French, and finally, roast, stew, grill and sear our work discussing proper carving and slicing before we eat!


On the menu:
Brined and Roasted Pork Tenderloin, Frenched and Herb-Crusted Rack of Lamb, Sliced and Seared Beef Tenderloin, Marinated and Grilled Skirt Steak and Beef Cassoulet Stew


Session 3: Tuesday, March 20

Fish

 

The last class in this series will remove the intimidation factor of fileting a whole fish.  You’ll master cooking methods of fish cookery including fumet, steaming, searing, sautéing, and poaching. Chef Brandy will also cover purchasing fresh fish.


On the menu:
Fish Fumet, Steamed Mussels in Herb Broth, Spicy Sautéed Shrimp, Shallow Poached Fish Fillets, Grilled Cedar Plank Salmon and Fried Calamari


Click HERE for more information and to make a reservation

Wed - Mar 21
11:30 AM - 1:00 PM
  Out for Lunch: Southern Comfort Chef Brandy Fernow $40

The South is quite possibly the most delicious region in the country. It's hard not to love its braised vegetables, and its mile-high pies and cakes. But even in the land of fried chicken, biscuits and sweet tea, the south has attracted talented chefs who are redefining southern standards into cross country must-haves. Chef Brandy shares her version of these southern comforts. Wine and beer will be available for purchase by the glass.


On the menu:
Crispy Cornmeal Hush Puppies, Chipotle Brisket Sliders with Caramelized Onions, Shaved Brussels Sprouts Salad and Late Winter Cobbler with Bourbon Caramel Sauce


Click HERE for more information and to make a reservation

Wed - Mar 21
6:30 PM - 9:00 PM
  Girls 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 Wednesday night and let the weekend begin early. 


On the menu:
Knife and Fork Taleggio Grilled Cheese with Honey, Smashed Crispy Potatoes with Spicy Aioli, Curried Onion and Cauliflower Hummus, Kimchi Pork Burger Sliders, Pickled Vegetables, and Salt and Pepper Cookies


Click HERE for more information and to make a reservation

Thu - Mar 22
10:30 AM - 12:00 PM
  Mexican Inspired Brunch Chef Kiley Fields $40

Rich, spicy, and invigorating, this Mexican inspired brunch is perfect for any occasion and for any time of the day. Transform taco Tuesday into Mexican inspired Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, and Saturday!


On the menu:
Horchata, Guajillo Chile Chilaquiles, Mango Stuffed French Toast with Toasted Coconut, and Yogurt and Fruit Parfait with Pumpkin Seed and Puffed Amaranth Granola


Click HERE for more information and to make a reservation

Thu - Mar 22
6:30 PM - 9:00 PM
  Road Trip: Portland Chef Robin Nathan $80

Welcome to Portland, as in Oregon, the land of milk and honey — also coffee, tea, beer, wine, game, berries, crab, 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
: Pinot Noir Poached Pear Salad with Blue Cheese and Maple Walnuts, Roast Salmon Sides with Miso Glaze, Hazelnut, Dried Cherry and Wild Rice Pilaf, Apple and Rosemary Slab Pie with Local Portland Ice Cream Parlor Favorite Salt and Straw Style Arbequina Olive Oil Ice Cream


Click HERE for more information and to make a reservation

Sat - Mar 24
6:30 PM - 9:00 PM
  Four Cities / Four Cocktails Chef Paul Lindemuth $80

Cocktails don’t have to be complicated.  In fact, they shouldn’t be.  Invest in some high-quality liquor and glassware and you’re halfway home to a show-stopping evening.  Emerging from local trends and local ingredients, these creative cocktails have global appeal.  Pull up a stool and learn the fine points of these four cocktails and their cities of origin.


On the menu:
Smoky Bacon Bloody Mary’s and Buttermilk/Cheddar Hush Puppies (Atlanta), Houston Royal Oil and Smoked Turkey Sliders with Sriracha Mayonnaise (Houston, obviously), The Feng Shui (Hong Kong) and Asian Chicken Salad in Crisp Wonton, and Rebujito Revival and Salmon in Escabeche (Seville)


Click HERE for more information and to make a reservation

Mon - Mar 26 -- Wed - Mar 28
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Spring Break Camp: Eating Chicago! Chef Jamie Bordoshuk $40/day $105 for all three days

The culinary soul of Chicago lives in the 77 vibrant neighborhoods and communities with their own mix of personality. This week’s camp focuses on Pilsen, Little Italy, and Chinatown.  Discover all the tasty options these mini countries within the city have to offer. On the menu:

 

Monday, March 26; Pilsen: Baked Chicken Chimichanga Suizo, Quesco Fresco and Black Bean Quesadilla and Cinnamon Apple and Raisin Tart with Mexican Chocolate Swirl

 

Tuesday, March 27; Little Italy: Parmigiano Chicken in Marinara Sauce, Rainbow Pasta Salad with Crunchy Vegetables and Mini Zeppoles with Cinnamon Sugar

 

 

Wednesday, March 28; Chinatown: Asian Turkey Steamed Dumplings with a Ponzu Dipping Sauce, Fettuccini with Vegetables Satay Salad and Soft Pineapple Cookies


Click HERE for more information and to make a reservation

Mon - Mar 26 -- Thu - Mar 29
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Spring Break Camp: Discovering Chicago Neighborhoods Chef Jamie Bordoshuk $45/day or $150 for all four days

Dig in to all the diversity the city of Chicago has to offer by spending this week’s camp exploring the communities of Chicago one neighborhood at a time. Explore a culinary smorgasbord of  Dim Sum perfection in Chinatown, pizza from Taylor Street, Latin inspired flavors from Pilsen, and a blast of Oompa from Greek town. On the menu:

 

Monday, March 26; Pilsen: Chicken and Rice Chimichanga, Black Bean & Queso Fresco Quesadilla and Cinnamon Apple and Raisin Tart with Mexican Chocolate Swirl

 

Tuesday, March 27; Little Italy: Panko Encrusted Chicken Parmigiano, Vegetable Tri-Color Pasta Salad with Classic Vinaigrette and Mini Zeppoles with Cinnamon Sugar

 

Wednesday, March 28; Chinatown: Steamed Turkey Dim Sum with Zesty Soy Dipping Sauce, Crunchy Asian Noodle Salad and Soft Pineapple Cookies

 

 

Thursday, March 29; Greektown: Grilled Shrimp with Lemon and Feta over Angel Hair Pasta, Mediterranean 7-layer Dip with Pita Chips and Grilled Avocado and Bacon Panzanella 

 

Click HERE for more information and to make a reservation 

 

© 2011 Marcel’s Culinary Experience