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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Thu - Oct 01
6:30 PM - 9:00 PM
  Foraging Fall Chef Brandy Fernow $85

Fall for the forager is truly the harvest season. Wild versions of fruits and berries like apples, grapes and persimmons are plentiful. Chestnuts, black walnuts, and pine nuts from the western United States ripen in the fall. After the first few fall rains, the foraging basket can overflow with fungi: chanterelle, hen of the woods, oyster, all earthy and delicious when added to fall dishes. If you hunt and gather well enough, Mother Nature has a lot to offer in the fall. Just remember to leave some for the wildlife. They have a long winter to navigate!


On the menu:
Granny Smith Apple and Chive Salad with Maple Glazed Black Walnuts, Roasted Butternut Squash Soup with Sugared Bacon and Pumpkin Seed Granola, Juniper Berry Brined Pork Tenderloin with Preserved Lemon and Pine Nut Chutney, Savory Brussels Sprouts and Wild Mushroom Bread Pudding, and Fall Apple Fritters with Sweet Cider Glaze


Click HERE for more information and to make a reservation

Fri - Oct 02
6:30 PM - 9:00 PM
  Killer Cocktails and Amazing Apps Chef Paul Lindemuth $90

Chef Paul is kicking off October with crisp sips and tasty bites. Tonight’s soiree combines the perfect cocktail partners with a bevy of bites designed to curb hunger and delight the palate.  With Chef Paul’s guidance and your helpful hands, we’re setting the stage for a gastronomic fest of fun food and drink! On the menu: Caramel Apple Mule, Campfire Sling, Butternut Squash and Bacon Deviled Eggs, Sausage, Mushroom and Spinach Phyllo Tartlets, Prosciutto Wrapped Dates Stuffed with Gorgonzola, and Apple, Goat Cheese and Honey Ladyfinger Crostini.


Click HERE for more information and to make a reservation

Sat - Oct 03
10:00 AM - 12:30 PM
  Make and Take: Artisan Breads & Spreads Chef Robin Nathan $55

In our wildly popular new series, you’ll make it, take it home, and bake it!  You’ll learn the secrets to the most delicious artisan sandwich loaf. In class, you will mix, develop, proof and shape the loaf, then take it home to complete the second rise and bake it with complete instructions.  While the bread is rising in class, we'll make 2 delicious sandwich spreads for you to take home as well. On the menu: Honey Sweet Wheat Bread with Melted Butter Top, Chipotle-Honey Mayo and Cranberry-Cherry-Chile Jam


Click HERE for more information and to make a reservation

Sat - Oct 03
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 - Oct 06
11:00 AM - 2:00 PM
  Teri's Heirloom Tomato Butter
Tue - Oct 06
7:00 PM - 8:30 PM
  Dinner at 7: Fresh Fall Fish Chef Paul Lindemuth $45

Fish and seafood don’t have to be synonymous with lake days and summer breezes. Invite fish into fall with herbs, broths, and bolder flavors. Rethink light, lemony crudos and opt instead for more substantial fare. Shrimp takes well to smokey peppers and creamy grits, and simple filets dazzle with fall vegetables and a fragrant broth. Wine and beer will be available for purchase by the glass. On the menu: Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce, Cod with Tomatoes and Fennel in Saffron Broth, and Plum Tart with Crushed Amaretti, Walnuts and Brandy-Soaked Raisins.


Click HERE for more information and to make a reservation

Thu - Oct 08
6:30 PM - 9:00 PM
  Tostada Time Chef Robin Nathan $85

You may not know it yet, but besides being one of the world's most fun foods - tostadas make one of the world's easiest, serve-yourself dinners. Simple as 1-2-3 --- a creamy base, a delicious protein, crazy good toppings and CRUNCH --- it's dinner, it's a party, it's Tostada Time! And it doesn't hurt to kick things off with a cocktail, either.  Happy Thursday!  On the menu: Mexican Mules with Chef Robin's Guacamole, Shrimp Tostadas with Salsa Mexicana, Avocado Crema and Quick Pickle Red Onions, Flank Steak Tostadas al Carbon with Creamy Pink Beans, Queso Fresco and Roasted Jalapeno-Garlic Salsa, Fresh Orange-Avocado Salad and Chef Robin's Tres Leches Ice Cream for dessert.


Click HERE for more information and to make a reservation

Sat - Oct 10
6:30 PM - 9:00 PM
  Harvest Farm to Table Chef Paul Lindemuth $90

Let the seasonal bounty of the green market be your guide to creating your own rustic-chic harvest party.  Warm and welcoming flavors guarantee a meal with unparalleled of-the-moment flavors.  At this time of year, the market is packed with savory gems like hearty cheeses, nuts, earthy roots and crisp apples.  This elegant, yet casual menu showcases them all.  On the menu: Crostini with Goat Cheese and Fig/Walnut Tapenade, Fennel-Spiced Pork Tenderloin with Roasted Apples and Onions, Turnip Mash with Shallots and Sage, and Plum Clafouti with Port Cream.


Click HERE for more information and to make a reservation

Tue - Oct 13
11:00 AM - 2:00 PM
  Jenny's Roasted Fall Vegetable Frittata
Wed - Oct 14
6:00 PM - 8:30 PM
  Family Cooking Night: Oktoberfest 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 a 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:  Homemade Soft Pretzels with Smoky Cheddar Dipping Sauce, Crispy Chicken Schnitzel Sliders with Creamy Dill Sauce, Grilled Bratwurst, Potato and Veggie Kabobs with Honey Mustard Sauce, and German Apple Strudel with Salted Pretzel Whipped Cream


Click HERE for more information and to make a reservation

Thu - Oct 15
6:30 PM - 9:00 PM
  Italian Autumn Chef Robin Nathan $85

With the nights turning chilly, something warm seems to be in order. A plate of steaming hot pasta with a lovely delicious sauce can be just the cure. We’ll eat pasta any time of the year, but early fall dishes are especially satisfying. With Chef Robin, you’ll make fresh pasta, cut it into fettucine and use it to make the classic Roman Amatriciana sauce, with tomato and pancetta. Plus we'll have a fabulous Antipasto Salad with Fresh Mozzarella, and end the meal with Chef Robin's Nutella Panna Cotta.  On the menu: Antipasto Salad with Fresh Mozzarella, Fresh Pasta, Fettucine all'Amatriciana and Nutella Panna Cotta.


Click HERE for more information and to make a reservation

Fri - Oct 16
6:30 PM - 9:00 PM
  Date Night: Fall by the Fireside Chef Brandy Fernow $85

Let’s guess. It’s been way too long since your last date night. Life has a knack for getting in the way of small pleasures like date nights. But for this Friday, clear your schedule. Now is the perfect time to find some kitchen time with your favorite cooking partner. Forgo the dinner reservations and settle in for a meal of fall favorites and warming comfort food. We’ll open the wine and set the tone for an unforgettable evening. You may just find yourself making date night a weekly ritual! On the menu: Maple Glazed Acorn Squash Crostini with Herbed Mascarpone and Hazelnuts, Potato and Parmigiano Soup with Candied Pancetta, Balsamic and Herb Marinated Flank Steak with Walnut Arugula Pesto, Roasted Broccolini with Crispy Lemon Breadcrumbs, and Pumpkin Cheesecake with Salted Almond Crust and Caramelized Pears


Click HERE for more information and to make a reservation

Sat - Oct 17
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Make and Take: Spooky Spider Pizza and Chocolate Dipped Apples Chef Katie Wojciechowski $40

Today is the perfect day for your little ghoul or goblin to have a howling good Halloween time in the kitchen. In class, you will make the pizza sauce, shape the dough into a spider shape, create the pizza bread “legs,” and take the pizza home to bake off and share with your family. And since no lunch is complete without dessert, chocolate caramel apples are the perfect Halloween sweet treat!  On the menu: Spider Pizza to be baked off at home, and Chocolate Dipped Apples decorated and taken home for sharing


Click HERE for more information and to make a reservation

Tue - Oct 20
11:00 AM - 2:00 PM
  Jennifer's Artichoke Heart Salad Dressing
Tue - Oct 20
7:00 PM - 8:30 PM
  Dinner at 7: Low, Slow and Delicious Chef Kelly Sears $40

Sometimes hot and fast is great but don’t underestimate the power of low and slow. There’s magic in slow cooking; when a tough cut of meat transforms into fall off the bone, when dinner is done when you arrive home from work, filling the house with smells just beckoning you to the table, depth of flavor builds and ingredients sing.  Discover the ease of slow and low and the magic it creates. Wine and beer available for purchase by the glass. On the menu: Spinach Salad with Warm Bacon, Mushroom and Apple Cider Vinaigrette, Cavatelli with Slow Cooked Pork Ragu, and Apple Galette with Hazelnut Crunch


Click HERE for more information and to make a reservation

Thu - Oct 22
6:30 PM - 9:00 PM
  Savannah Soiree Chef Brandy Fernow $85

Focusing on fall favorites from Savannah and the surround, Chef Brandy will lead you on an enriching culinary journey. Connect with Southern cuisine through all your senses and leave with a souvenir of culinary knowledge. On the menu: Georgia Mules with Peach and Ginger, Corn and Goat Cheese Soup with Shrimp and Brown Butter Chanterelles, Buttermilk Brined and Cornmeal Fried Pork Chops with Pickled Tomato Relish, Sweet Potato Gratin with Creamy Gorgonzola and Crispy Onions, and Warm Cinnamon Beignets with Bourbon Caramel


Click HERE for more information and to make a reservation

Sat - Oct 24
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11): Make and Take: Chicken Pot Pie with Jack-O-Lantern Crust Chef Katie Wojciechowski $45

Who says treats are tricky?  Add some fun to your Halloween and get frighteningly festive with Chef Katie to whip up some Halloween dishes that are spooky, kooky, and fun!  In this class you will make the filling for the pot pie, roll out the crust and create your best jack-o-lantern face to top your pot pie. You will take your own pot pie home to bake off and share. Homemade graham crackers and “ghost” smore dip will be made for your lunch sweet ending. On the menu: Chicken Pot Pie with Jack-O-Lantern Crust to be baked off at home, and Homemade Graham Crackers with “Ghost” Smore Dip


Click HERE for more information and to make a reservation

Sat - Oct 24
6:30 PM - 9:00 PM
  Seasonal Beer & Comfort Food Pairing Chef Kelly Sears $90

Fall is arguably the best seasonal brew season. An abundance of different flavors and traditional varieties arrive just in time for the fall farm harvest. The crisp, cool fall weather has us craving comfort food and beer pairings that go beyond the summertime lager and barbeque. Think hearty chili with a dark American Porter or creamy mac and cheese with a Surly Brown Ale. Ready to dig in and drink up? On the menu: Spicy Shrimp, Chorizo, and White Bean Ragout over Grilled Toasts, Pear and Walnut Salad with Wheat Beer Vinaigrette, Smoky Braised Short Ribs with Creamy Mac and Cheese, and House-made Bailey’s over Vanilla Ice Cream


Click HERE for more information and to make a reservation

Sun - Oct 25
12:00 PM - 2:30 PM
  Fall Fruit Classics with Take Home Pastry Dough Chef Robin Nathan $70

This afternoon Chef Robin is baking with fall’s favorite fruits: crisp apples, juicy pears, tart dried cherries, and the vegetable that sweetens to taste like a fruit, pumpkin! In class, you’ll bake the perfect pie, a juicy crisp and a creamy, smooth panna cotta. If that’s not sweet enough, you’ll take home enough pastry to whip up your own double crust pie at home. On the menu: Chef Robin's Favorite Pie Dough, Double Crust Apple Pie, Pear & Dried Cherry Crumble with Creme Fraiche Custard Filling, Pumpkin Panna Cotta.


Click HERE for more information and to make a reservation

Tue - Oct 27
11:00 AM - 2:00 PM
  Denise's Breaded Lemon Chicken with Burst Tomatoes
Wed - Oct 28
6:00 PM - 8:30 PM
  Family Cooking Night: Fall Favorites Chef Kelly Sears $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 a 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: Sweet Potato Waffles with Crispy Chicken and Maple Honey Butter, Roasted Carrots with Root Beer Glaze, and Apple Hand Pies with Caramel Dipping Sauce


Click HERE for more information and to make a reservation

Thu - Oct 29
6:30 PM - 9:00 PM
  Cool Weather Soups Chef Kelly Sears $85

With summer in the rear-view mirror, our meals flip from backyard picnics on paper plates to warm bowls of hearty goodness with a big bowl and a spoon. Soup is so versatile; tailored to vegetarian or carnivore, made fresh or created from leftovers, and can be the main dish or the side dish. One thing remains constant, soup is a great way to warm up and chase away the chill of the season to come. On the menu: The Best Tomato Soup Ever with Grilled Cheese Bites, Creamy Pancetta and Black Bean Soup with Crispy Tortilla Strips and Sour Cream, Roasted Pumpkin Soup with Toasted Pepitas, and Hearty Potato, Bacon, and Leek Soup


Click HERE for more information and to make a reservation

Fri - Oct 30
6:30 PM - 9:00 PM
  Autumn in Wine Country with Wine Pairings Chef Robin Nathan $95

Autumn 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 hearty fall fare. On the menu: Warm Sautéed Apple Salad with Bleu Cheese and Maple Walnuts, Pinot Noir Braised Beef with Pearl Onions and Scallion-Tossed Potatoes, Pumpkin-Pear Cake with Cinnamon Streusel and Moscato Whipped Cream


Click HERE for more information and to make a reservation

Sat - Nov 07
3:00 PM - 4:00 PM
  Knife Skills at 3 Marcel's Chef $25

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively 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 - Nov 10
11:00 AM - 2:00 PM
  Angie's Pappardelle with Pomodoro Sauce
Tue - Nov 10
7:00 PM - 8:30 PM
  Dinner at 7: Fabulous Fall Flavors Chef Katie Wojciechowski $45

Fall is in the air and Chef Katie is in the kitchen highlighting the best the season has to offer. These dishes are not only perfect for weeknight meals, they can grace your holiday table as well. Wine and beer will be available for sale by the glass.


On the menu:
Crispy Goat Cheese Fritters with Apples and Bacon finished with a Dijon Vinaigrette, Oven Roasted Salmon topped with Butternut Squash and Dried Cherry Ragu on a Bed of Garlic Spinach, and Apple Tartin with Bourbon Caramel Sauce and Vanilla Ice Cream


Click HERE for more information and to make a reservation

Wed - Nov 11
6:30 PM - 9:00 PM
  Root Vegetable Veg Out Chef Kelly Sears $80 (V)

Turn fall produce into dinner-worthy show stealers. Vegetable steaks, ragus, and roasted platters are not only ideal to round out a weeknight meal, but they are welcome additions to the Thanksgiving table. These autumnal veggie recipes are rooted in seasonal flavors and feature carrots, squash, and sweet potato, bringing them out of the cellar and into the spotlight. Cauliflower Steak with Sweet and Spicy Eggplant Relish, Earthy Mushroom Ragu over Creamy Butternut Squash Polenta, Roasted Root Vegetable Platter with Smoked Paprika Butter, and Pumpkin Butter Rugelach


Click HERE for more information and to make a reservation

Thu - Nov 12
6:30 PM - 9:00 PM
  November in New England Chef Brandy Fernow $85

What do you think of when you think of autumn in New England? Fall foliage, apple picking and hayrides, sugar maple tapping, sampling local craft brews, or even being scared by the legend of Sleepy Hollow? New England’s fall food traditions have shaped America’s culture and romance with autumn in the northeastern states and the spectacular fall foliage is the start of harvest time, apples, pumpkins, and cranberries. On the menu: Crostini with Maple Glazed Squash, Caramelized Shallots and Cranberry, Lobster Chowder with Leek and Salt Pork, Chicken Breast with Walnut, Gorgonzola, and Sautéed Apples over Cornmeal Johnnycakes, and Pumpkin Chocolate Stout Cake with Coffee Milk Caramel


Click HERE for more information and to make a reservation

Sat - Nov 14
6:30 PM - 9:00 PM
  Bourbon and Beef Chef Paul Lindemuth $90

Sometimes wine just doesn’t cut it! Bourbon and bourbon cocktails can enrich the experience of almost any meal. As a general rule, pairing good with good, usually leads to great! Yet when matching the right cut of meat to the right bourbon, there are a few things to consider; fat content, level of smokiness, preparation method, sauces and accompaniments. But no need to get overwhelmed! Chef Paul is here to share all the delicious answers as you explore the profile of this indelible American spirit and its tasty meat mates. On the menu:  The Blind Pilot Cocktail, Beer, Bourbon and Barbecue Cocktail, Roasted Winter Vegetable Chopped Salad with White Balsamic Vinaigrette, A Trio of Sliders: Bourbon and Honey Glazed Meatballs, Grilled Tri-Tip with Blue Cheese Butter, and Spicy Barbeque Bourbon, and Bourbon Eggnog Ice Cream Parfait


Click HERE for more information and to make a reservation

Sun - Nov 15
12:00 PM - 2:30 PM
  Make and Take: Cardamom Twist Breakfast Rolls with Orange Peel Chef Katie Wojciechowski $55

In our wildly popular series, you’ll make it, take it home, and bake it!  You’ll learn the secrets to the most delicious breakfast sweet roll, perfect for sharing or keeping all to yourself.  In class, you will prepare the dough, allow for a rise, learn to shape and pan. While the dough is rising, you will make a bright, citrus orange curd perfect for slathering on a warm roll on Thanksgiving morning (if you can wait that long!). Instructions for the second rise, baking and freezing instructions will be provided. On the menu: A dozen Cardamom Twist Breakfast Rolls and Orange Curd


Click HERE for more information and to make a reservation

Tue - Nov 17
11:00 AM - 2:00 PM
  Niki's Rosemary White Bean Chowder
Wed - Nov 18
6:00 PM - 8:00 PM
  Family Cooking: Asian Night - Sushi & Skewers 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 families to create a 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 8 and older. Price is per person; wine and beer will be served with the class for adults. On the menu: Crab and Cucumber California Roll, Spicy Tuna Roll, Chicken Satay Skewer with Peanut Sauce, Yuzu Steak Skewer with Teriyaki, and Fried Won Tons with Coconut Caramel


Click HERE for more information and to make a reservation

Fri - Nov 20
6:30 PM - 9:00 PM
  The Harvest Holiday Table with Wine Pairing Chef Robin Nathan $90

The holidays are a time to celebrate with abandon, pull out all the stops, and prepare dinners your guests will be talking about until next Thanksgiving. Let the seasonal bounty of the greenmarket be your guide to creating your own rustic-chic harvest holiday table. Warm and welcoming flavors guarantee a meal with unparalleled of-the-moment flavors. At this time of year, the market is packed with savory gems like hearty cheeses, nuts, earthy roots and crisp apples and the perfect wine partners to serve with them. On the menu: Autumn Greens with Macerated Fresh Cranberries & Maple Pecans, Cider Braised Pork Shoulder Stew with Green Apple Gremolata, and Pear and Cream Crostata


Click HERE for more information and to make a reservation

Sat - Nov 21
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Make & Take - Buttermilk Biscuits and Pumpkin Ice Cream Chef Katie Wojciechowski $40

This year, it’s your turn to bring a dish (or two!) to the holiday table. What Thanksgiving meal is complete without warm biscuits and seasonal jam? These biscuits are flaky, buttery, and perfect for day of or day after fillings. If that isn’t enough, the sweets table just got a little sweeter when you bring the pie that combines both the ice cream and pumpkin in one delicious bite! You’ll make both to finish off at home to serve on turkey day. On the menu: Buttermilk Biscuits with Strawberry/Cranberry Jam, and Pumpkin Ice Cream Pie with Graham Cracker Crust


Click HERE for more information and to make a reservation

Sat - Nov 21
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Make & Take - Side Dishes: Parker House Rolls and Gnocchi Chef Katie Wojciechowski $40

Move over turkey, these side dishes just might be a show-stealer this year. In class, you’ll make traditional buttery Parker House dinner rolls to take home and bake off on the big day. And as a new, soon-to-be-favorite side dish, you will make sweet potato gnocchi and sauce to finish off at home for a side-car spot on the Thanksgiving table. On the menu: Parker House Dinner Rolls, and Sweet Potato Gnocchi with Herbed White Sauce


Click HERE for more information and to make a reservation

Sun - Nov 22
10:00 AM - 12:30 PM
  Make and Take: Thanksgiving Pies Chef Rachel Cuzzone $55

Make it, take it and bake it off at home! In class, you will make a cookie crust and a classic flaky pie dough. For the peanut chocolate pie, peanut butter cream and chocolate mousse will be layered over a chocolate cookie crust. And then topped with a thin layer of chocolate ganache. For the pumpkin pie, after making and rolling out a pie crust, the students will mix a spiced pumpkin custard and learn to make candied orange peel. You will go home with a fully constructed peanut butter pie and the components to finish the pumpkin pie, as well as make a whipped cream to top it. Baking, holding, and freezing instructions will be provided. On the menu: Chocolate Peanut Butter Pie with Toasted Peanuts, and Spiced Pumpkin Pie with Candied Orange Peel and Whipped Cream


Click HERE for more information and to make a reservation

Sun - Nov 22
2:30 PM - 5:00 PM
  Make and Take: Thanksgiving Pies Chef Rachel Cuzzone $55

Make it, take it and bake it off at home! In class, you will make a cookie crust and a classic flaky pie dough. For the peanut chocolate pie, peanut butter cream and chocolate mousse will be layered over a chocolate cookie crust. And then topped with a thin layer of chocolate ganache. For the pumpkin pie, after making and rolling out a pie crust, the students will mix a spiced pumpkin custard and learn to make candied orange peel. You will go home with a fully constructed peanut butter pie and the components to finish the pumpkin pie, as well as make a whipped cream to top it. Baking, holding, and freezing instructions will be provided. On the menu: Chocolate Peanut Butter Pie with Toasted Peanuts, and Spiced Pumpkin Pie with Candied Orange Peel and Whipped Cream


Click HERE for more information and to make a reservation

Mon - Nov 23
10:00 AM - 12:30 PM
  Make and Take: Thanksgiving Pies Chef Kelly Sears $55

Make it, take it and bake it off at home!  In this class, Chef Kelly will teach you the art of the perfect pie crust, pie filling, caramel making, and pie assembly.  After making the pie dough, rolling out to fit into a pie shell, you’ll make the filling for the pumpkin pie to sit overnight. The next morning, fill and bake off at home. You’ll also prepare the pie dough and filling for the pear pie, including the crumble also to be baked off at home. Baking, holding, and freezing instructions will be provided. On the menu: Caramel & Pear Pie with Pecan Crumble and Overnight Pumpkin Pie


Click HERE for more information and to make a reservation

Tue - Nov 24
10:00 AM - 12:30 PM
  Make and Take: Thanksgiving Pies Chef Kelly Sears $55

Make it, take it and bake it off at home!  In this class, Chef Kelly will teach you the art of the perfect pie crust, pie filling, caramel making, and pie assembly.  After making the pie dough, rolling out to fit into a pie shell, you’ll make the filling for the pumpkin pie to sit overnight. The next morning, fill and bake off at home. You’ll also prepare the pie dough and filling for the pear pie, including the crumble also to be baked off at home. Baking, holding, and freezing instructions will be provided. On the menu: Caramel & Pear Pie with Pecan Crumble and Overnight Pumpkin Pie


Click HERE for more information and to make a reservation

Sat - Nov 28
6:30 PM - 9:00 PM
  Mexico City Holiday Chef Robin Nathan $90

Celebrate with a little south-of-the-border flair on your holiday table with this Mexican inspired menu. Whether you’re celebrating Las Posadas, Navidad or Noche Buena, bring a touch of Mexico’s best to your holiday festivities. On the menu: Winter Tequila Old Fashions, Masa Cakes with Avocado Salsa and Lime Crema, Spice Rubbed Flank Steak Tampiquena, Mexican Rice with Plantains, and Mocha-Cinnamon Chocolate Pots


Click HERE for more information and to make a reservation

Tue - Dec 01
11:00 AM - 2:00 PM
  Denise's Cranberry Waldorf Salad
Wed - Dec 02
6:30 PM - 9:00 PM
  Cook, Eat, Share Chef Kelly Sears $85

Entertaining might look a bit different this year but that can’t stop us from cooking, eating, and sharing. Whether you are cooking for a crowd at your home or entertaining a small intimate gathering, big batch cooking yields enough to share with those that can’t take a seat at your table. Cook up one big pot for one big night to share in person or to be left on a doorstep for a neighbor or relative and create a stress-free evening of refined comfort food. Sharing food is one of life’s great pleasures and a link to keeping us all together. On the menu: Sautéed Pears & Bacon with Arugula and Sherry Vinaigrette, Hard Cider Braised Pork Shoulder with Potatoes, Carrots and Apples, Warm Homemade Rolls with Orange Thyme Butter, and Vanilla Coffee Custard


Click HERE for more information and to make a reservation

Thu - Dec 03
6:30 PM - 9:00 PM
  Holiday Inspired Chef Paul Lindemuth $85

Reinvent your holiday gathering by switching things up just a bit this year. No disrespect to grandma’s ham or Aunt Joyce’s jello salad, but if this year you were to introduce a few new twists to your holiday feast it just might be your tastiest, most exciting meal yet. Promise! Maybe add some duck fat or a new spice or two, with these simple twists, tips and tactics tradition can evolve. Just don’t ditch the mashed potatoes! On the menu: Butternut Squash Bisque with Blue Cheese and Walnuts, Marinated Braised Turkey Breast, Fresh Cranberries with Port and Citrus, Pommes Anna, and Peppermint/Mocha Panna Cotta


Click HERE for more information and to make a reservation

Fri - Dec 04
6:30 PM - 9:00 PM
  Tuscan Osteria with Fresh Pasta Making Chef Robin Nathan $90

Tuscany's idyllic countryside, artistic treasures and fragrant, rustic cuisine combine to make it one of Italy's most idolized regions. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking is an expression of the Mediterranean diet; simple fresh ingredients that are rich on flavor. On the menu: Aperol-Cranberry Spritz, White Bean & Lemon Crostini, Fresh Hand Cut Pappardelle with Crispy Pancetta & Roasted Delicata Squash, and Pumpkin Panna Cotta with Cinnamon Whipped Cream


Click HERE for more information and to make a reservation

Sat - Dec 05
10:00 AM - 12:30 PM
  Make and Take: Cookie Exchange Chef Rachel Cuzzone $55

Get a head start on the holidays and get a jump on your cookie baking. Choose to bake them up at home all at once or one batch at a time. Bake them alone, with friends, or with your favorite baking partner. No matter who you share your kitchen time with, you’ll have fresh, warm, homemade cookies all season long at the readyWe will bake a batch of each cookie in class so you can see how they are scooped sliced, or shaped. And you will leave with four doughs, good for one batch of each variety.

On the menu Brown Butter Milk Chocolate Cookies, Cranberry Sable, Chocolate Mint Crackle Cookies, and Bakeshop Butter Cookies


Click HERE for more information and to make a reservation

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

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

 

Click HERE for more information and to make a reservation

Sun - Dec 06
12:00 PM - 2:30 PM
  Make and Take: Pan Pizza Chef Robin Nathan $55

Close behind in popularity of our sports teams and our landmarks are our Chicago culinary classics. Often imitated but rarely duplicated, the tastes of Chicago just beg us to get into the kitchen. Made famous by the likes of Gino’s East, Giordano’s, Lou Malnati’s, and so many others, learn the secrets to making these classics and more. You’ll take home a pan pizza ready to bake off and enjoy that day or freeze the components for another day. On the menu: Fresh Pan Pizza Style Dough, No Cook Pizza Sauce, and an Abundance of Toppings


Click HERE for more information and to make a reservation

Tue - Dec 08
11:00 AM - 2:00 PM
  Teri's Gingerbread Scones
Tue - Dec 08
6:30 PM - 9:00 PM
  Ladies Night Out: Holiday Sparkling Pairing Dinner Chef Brandy Fernow $85

Take a moment to exhale. Sharing food with friends in a relaxed setting is one of life’s great pleasures.  Cheers to that!  Escape the hustle and bustle with a delicious meal and bubbles paired to the menu. Tuck the to-do list in your purse, turn the phone to silent and escape the hustle and bustle for a delicious dinner meant to be lingered over, shared with great friends, and enjoyed. On the menu: Grapefruit Prosecco Cocktail, Roasted Kabocha Squash and Arugula Salad with Hazelnut Gremolata, Pork Tenderloin with Caramelized Pear and Persimmon, Savory Bread Pudding with Baby Kale and Wild Mushroom, and Sticky Toffee Cake with Salted Caramel


Click HERE for more information and to make a reservation

Thu - Dec 10
6:30 PM - 9:00 PM
  Holiday Comforts Chef Robin Nathan $80

Whether or not the weather outside is frightful, the food is so delightful! Best enjoyed in a warm and cozy fashion, your holiday guests will appreciate this hearty, warming wintry menu. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these holiday culinary comforts. On the menu: Hot Whiskey Toddies, Lacinato Kale Salad with Red Grapes and Honey Walnuts, Hearty Creamy Chicken Braise, Smashed Sage-Butter Potatoes, and Sugar Crusted Apple Cake

 

Click HERE for more information and to make a reservation

Sat - Dec 12
10:00 AM - 1:00 PM
  French Macarons Chef Rachel Cuzzone $70

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


Click HERE for more information and to make a reservation

Sat - Dec 12
6:30 PM - 9:00 PM
  Global Holiday Bites Chef Brandy Fernow $85

Stretch the globe and your taste buds to discover a whole new holiday culinary palate outside your norm. Chef Brandy is taking you around the globe introducing you to a host of new flavors sharing the history, culture, and holiday inspiration behind each bite. On the menu: Mexican Holiday Hibiscus Punch, Moroccan Chicken Bisteeya Bites, Cuban Pork with Mojo and Caramelized Plantains, Smoked Trout Beignets with Cranberry Orange Crème Fraiche, Curried Indian Flatbread with Persimmon-Currant Chutney, Smoky Chipotle Crab Soup Shooter, and Pandoro Chocolate Bread Pudding


Click HERE for more information and to make a reservation

Tue - Dec 15
11:00 AM - 2:00 PM
  Didi's Broccoli Bolognese
Wed - Dec 16
6:30 PM - 9:00 PM
  Seasonal Spirits Chef Kelly Sears $85

Cold weather is time for assertive flavors and warmth. Those flavors can come from the fresh ingredients, but also from wine, spirits, and beer. All three make a splash in cooking, marinating, and tenderizing with their flavors intensifying each recipe. Come and experience the depth of flavor your favorite libation can add to a dish. On the menu: Tequila Spiked Caramel Corn, Winter Greens with Fresh Orange, Marcona Almonds, and Whiskey Vinaigrette, Drunken Shrimp, Dark and Stormy Short Ribs with Beer Braised Carrots, Duck Fat Roasted Potatoes and Onions, and Homemade Bailey’s over Vanilla Ice Cream


Click HERE for more information and to make a reservation 

Thu - Dec 17
6:30 PM - 9:00 PM
  Holiday in Verona Chef Brandy Fernow $85

This charming Italian city knows how to celebrate Christmas! Every square, including the main square, Piazza Bra are filled with Christmas markets, decorated streets, food vendors, and traditional Italian gifts. The Roman colosseum stands here, and nighttime is illuminated by the falling lights in Piazza delle Erbe. If your passport isn’t receiving a stamp this year, come join Chef Brandy for a taste of the holidays from Verona. On the menu: Fried Mozzarella Bocconcini with Spicy Tomato Chutney, Grilled Broccolini and Italian Bread Salad with Winter Citrus Vinaigrette, Rosemary Crusted Salmon with Grapes and Kalamata, Fregola Risotto with Shaved Pecorino, and Amaretti Cheesecake with Glazed Pomegranate


Click HERE for more information and to make a reservation

Fri - Dec 18
6:30 PM - 9:00 PM
  Hot Toddies and Tasty Bites Chef Kelly Sears $90

Toddies might not cure what ails you, but it sure won’t hurt! Hot Toddies are a simple proposition, liquor, hot water, and honey. Maybe an herb or spice if the bartender is feeling creative. Despite few ingredients, toddies deliver a big boost. Paired with tasty nibbles and bites, cheers to the holidays! On the menu: Cinnamon Bourbon Hot Toddy, Rum Hot Toddy, Chili Sumac Pomegranate Nuts, Grilled Toasts with Calabrian Chili Butter, Braised Short Ribs Slides with Coffee Ancho Chile Sauce, Roasted Brussels Sprouts with Bacon, Apples and Balsamic Glaze, Cauliflower Elote, and Spiced Mexican Hot Chocolate


Click HERE for more information and to make a reservation

Sun - Dec 20
12:00 PM - 2:00 PM
  Big Kids (Ages 12-16) Mexican Holiday Chef Robin Nathan $45

Mexican cooking ticks all the boxes on flavor; spicy, citrusy, sweet, salty, a carnival to your taste buds in each bite. Reach beyond taco night with this Mexican-inspired meal that the whole family will love.

On the menu: Shrimp Tostadas, Posole Rojo with Pork, and Dulce de Leche Shakes


Click HERE for more information and to make a reservation

Mon - Dec 21
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Make and Take - Edible Gifts Chef Katie Wojciechowski $40

Holiday treats are as fun to make as they are to give. Budding young chefs will swell with pride sharing their tasty gifts from the kitchen for family and friends.  Each edible gift will be created and taken home for finishing and gift giving.  On the menu: Peppermint Fudge, and Red and Green Swirl Cookies


Click HERE for more information and to make a reservation

Tue - Dec 22
11:00 AM - 12:30 PM
  Mid Kids (Ages 9-11): Make and Take - Edible Gifts Chef Katie Wojciechowski $40

Not sure what to gift your sister or brother, friends, or teachers?  The best gifts are the ones you make yourself. Join Chef Katie to create edible gifts and leave with them ready to take home to finish off and wrap up for gift giving or sharing.  On the menu:  Cheese & Sausage Strata, Peppermint Marshmallows and Hot Cocoa Mix


Click HERE for more information and to make a reservation

Mon - Dec 28 -- Tue - Dec 29
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Movie Munchies Chef Kelly Sears $75 for both days

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

 

Monday: Banana Nutella “Sushi,” Hand Pie Pizzas, and Sweet Apple Nachos

Tuesday: Homemade Cheesy Crackers with Creamy Bacon Dip, Ham & Cheese Pinwheels, and Apple Puff Pastry Roses


Click HERE for more information and to make a reservation

Mon - Dec 28
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Mediterranean Flavors Chef Robin Nathan $80 for both days

What could be more fun than taking a trip without even having to pack a bag!  Spend the next two days eating your way through the countries of the Mediterranean Sea.  Taste and experience the flavors of Greece, Spain, the Middle East, and France. Yum!

 

On the menu:

 

Monday:  Tomato Salad with Red Wine Vinaigrette. Braised Greek Meatball Wraps with Tzatziki

Spanish Style Hot Chocolate with Whipped Cream, and Galette Dough

Tuesday:  Middle Eastern Grilled Chicken, Yellow Basmati Rice with Tomato-Mint Salad, and French Apple Galette


Click HERE for more information and to make a reservation

 

© 2011 Marcel’s Culinary Experience