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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Thu - Nov 01
6:30 PM - 9:00 PM
  Seafood, Small Plate Style Chef Brandy Fernow $85

Sunshine dances over the ocean’s surface, the waves are rolling in and the smell of fall hangs heavy in the air.  Heading to the coast can be as simple as capturing the essence of what lives in the waters.  Quick to cook and easy to prepare, these small plate seafood dishes prove that sometimes less really is more.


On the menu: Sea Scallops with Blood Orange Vinaigrette, Salted Cod Fritters with Red Chile Aioli, Crab Quesadillas with Cotija and Roasted Pepita Salsa, Shrimp Salad Cups with Papaya and Roasted Peanuts, Tuna Poke with Toasted Sesame Seeds


Click HERE for more information and to make a reservation

Sat - Nov 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

Sat - Nov 03
6:30 PM - 9:00 PM
  Global Bites and Libations Chef Kiley Fields $85

Stretch the globe and your taste buds to discover a whole new culinary palate outside your norm. Chef Kiley is taking you around the globe introducing you to a host of new flavors sharing the story, history and culture behind each bite.


On the menu: International libations,
Salt Crusted New Potatoes with Romesco Sauce, Halloumi and Citrus Salad, Lamb Meatballs with Yogurt Sauce, Five Spice Hoisin Ribs, Halibut Parcels with Cilantro Ginger and Coconut Chutney, and Chocolate Frangelico Pots de Crème


Click HERE for more information and to make a reservation

Sun - Nov 04
12:00 PM - 2:30 PM
  The French Macaron Guest Chef Alissa Wallers $80

Marcel’s is so excited to have guest chef, Chef Alissa Wallers in the Marcel’s kitchen today.  Alissa is a graduate of both The French Pastry School and The Cooking and Hospitality Institute of Chicago.  Alissa’s resume includes work and study under renowned Pastry Chef Francois Payard, Pastry Chef at the Sofitel Water Tower Hotel, leadership of the pastry department at the Waldorf Astoria, and currently an instructor at the French Pastry School.  Join Chef Alissa this afternoon and learn how to perfect the treasured French macaron.  A light lunch will be served and you will go home with Macarons.


Click HERE for more information and to make a reservation

Tue - Nov 06
11:00 AM - 2:00 PM
  Julie's Chicken Lombardy with Mushrooms
Tue - Nov 06
7:00 PM - 8:30 PM
  Dinner at 7: Fall Fish in a Flash Chef Paul Lindemuth $45

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 fall recipes in your repertoire, creating brightly flavored fish-centric dishes that go beyond ordinary is a breeze. Wine and beer will be available for purchase by the glass.


On the menu:
Skillet Roasted Cod with Roasted Red Pepper Sauce, Halibut with Bacon-Sautéed Corn, Sage Browned Butter Seared Scallops, and Autumn Apple Salad with Maple Vinaigrette


Click HERE for more information and to make a reservation

Wed - Nov 07
6:00 PM - 8:30 PM
  Family Cooking Night: Better Than Take Out; Asian Chef Brandy Fernow $50

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


Click HERE for more information and to make a reservation

Thu - Nov 08
6:30 PM - 9:00 PM
  Late Fall Grilling (KJ) Chef Robin Nathan $80

Why limit grilling to just summer months? Take advantage of the crisp, cool weather of autumn and keep the coals burning. Grilling is a great way to get a quick hearty meal on the table during the week and nothing beats the easy cleanup and delicious flavor of grilling. Light the fire and add a smoky char to your next meal.


On the menu:
Cumin Spiced Sweet Potato Soup Shots, Grilled Radicchio Salad with Bacon, Dates & Bleu Cheese, Grill Kissed Pork Tenderloin with Cranberry Mostarda, Buttermilk & Scallion Smashed Potatoes and Salted Caramel-Apple Ice Cream


Click HERE for more information and to make a reservation

Fri - Nov 09
6:30 PM - 9:00 PM
  Progressive Cocktail Party Marcel's Chef Team $85

We’re throwing a cocktail party and you’re invited!  Yes, all of us!  The Marcel’s chefs are congregating in the kitchen for a night of bites and nibbles, drinks and conversation. Six small plates, two desserts and a whole lot of chef coats. This is definitely a night when too many cooks in the kitchen is a good thing!


On 
the menu: Prosciutto Wrapped Shrimp Stuffed with Jalapeno and Cheese, Fried Plantain Tostones with Queso de Oaxaca, Posole Verde with Butternut Squash and Carnitas, Tomato Soup Shooters with Bacon Jam Grilled Cheese, Crab Cakes with a Tarragon Tomato Aioli, Pumpkin/Pear Crisp and Salted Caramel Ice Cream with Apple Compote


Click HERE for more information and to make a reservation

Sun - Nov 11
12:00 PM - 2:30 PM
  Soup and Quick Bread Suppers Chef Robin Nathan $80

What’s more comforting than a hearty bowl of homemade soup aside a slice of freshly baked bread.  For dinner or lunch, simmering all day in a slow cooker or pulled together quickly on the stove, these three soups and their leavened counterparts really satisfy. Chef Robin is making it simple to create delicious, nourishing soups and warm bread for dipping or slathering to serve any day of the week.


On the menu:
Creamy Wild Rice Soup with Flaked Crab and Irish Soda Bread, Albondigas Soup (Southwestern Meatball and Chile Soup) and Flaky Cheddar-Scallion Biscuits, Malaysian Laksa Soup (Creamy Coconut Milk soup with Shrimp and Noodles) Japanese Milk Bread Rolls, and Chef Robin’s Ice Cream for dessert


Click HERE for more information and to make a reservation

Tue - Nov 13
11:00 AM - 2:00 PM
  Jennifer's Salmon with Pesto and Tomatoes
Wed - Nov 14
6:30 PM - 9:00 PM
  Fall Comforts Chef Kiley Fields $80

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 a casual, seasonal inspired menu. Join Chef Kiley as this class features a complete meal starring all the local favorites of autumn; Brussels sprouts, pears, and apples. 


On the menu:
Camembert with Apple Pear Chutney, Crispy Brussels Sprout Salad, Chicken Paprikash with Spaetzle, and Maple and Cinnamon Bread Pudding


Click HERE for more information and to make a reservation

Thu - Nov 15
6:30 PM - 9:00 PM
  Chez Panisse Date Night Chef Paul Lindemuth $80

Opened in 1971 by restauranteur, author, and food activist Alice Waters, Chez Panisse became known as one of the inspirations for the style of cooking known as California cuisine. From the beginning, the restaurant was lauded as an eatery that used the highest quality food available; focused on ingredients rather than technique, developer of direct relationships with local farmers, ranchers and dairies. Tonight, Chef Paul pays homage to the restaurant, the chef, and the beliefs of true farm to table cooking.


On the menu:
Ricotta Baked with Herbs and Olive Oil, Beet and Avocado Salad with Citrus Vinaigrette, Pan-Fried Truffle Chicken Breasts, Salt-Roasted Potatoes with Chives and Crème Fraiche
and Apricot Bread Pudding


Click HERE for more information and to make a reservation

Sat - Nov 17
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Gobble Gobble Chef Jamie Bordoshuk $40

What’s more fun than eating Thanksgiving dinner? Making Thanksgiving dinner!  This year, it’s your turn to slice, dice, mix, stir, whisk, and whip up these family favorites that are sure to be gobbled up off the celebration table. 


On the menu: Midwest Brined Turkey Steaks with Cranberry-Orange Relish, Three Cheese Mac and Cheese
, and Mini Pumpkin Pies with Whipped Cream


Click HERE for more information and to make a reservation

Sat - Nov 17
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Pilgrim Supper Chef Jamie Bordoshuk $45

Thanksgiving represents family, tradition, and a feast!  Sure, everyone loves turkey, but the side dishes and desserts make the meal. This year impress your family by taking these traditional holiday dishes and giving them an updated twist for this year’s family celebration.


On the menu: Savory Roasted Turkey Filets with
Orange-Cranberry Compote, Alfredo Mac and Cheese, and Individual Pumpkin Pies with Sweet Cream

Click HERE for more information and to make a reservation

Sat - Nov 17
6:30 PM - 9:00 PM
  Pizza and Wine Night Chef Brandy Fernow $85

Wine with pizza is like beer with fish and chips, it just works! The right wine enhances the sweetness of the tomato sauces and cuts the fat of the cheese. Like any successful food marriage, the two work together to create a delicious flavor profile; a slice in one hand and a glass of vino in the other. Slice of sausage? Pour a Syrah. Margherita more your style? Uncork a Dry Rose.  No matter what tops the crust, Chef Brandy will help you find the right blend for the glass.


Click HERE for more information and to make a reservation

Tue - Nov 20
11:00 AM - 2:00 PM
  Didi's Easy Tomato Soup with Grilled Cheese Croutons
Sat - Nov 24
6:30 PM - 9:00 PM
  Spirits and Spice Chef Kelly Sears $85

Building and balancing flavors one upon the other gives dishes variety and depth. Those flavors can come from the fresh ingredients, but also from spirits and spice. Wine, spirits, and beer make a splash in cooking, marinating and tenderizing with their flavors intensifying each recipe and if you’ve ever wondered if spices really matter, try cooking without them. Come and experience the depth of flavor your favorite libation can add to a dish and your favorite spice can add to your glass.


On the menu:
Gruyere and Hard Cider Fondue, Baby Greens with Oranges, Bacon Glazed Pecans & Bourbon Vinaigrette, Seared Tri Tip with Port Fig Butter, Toasted Farro Risotto Style, Roasted Root Vegetables with Black Honey Glaze, and Homemade Bailey’s over Vanilla Ice Cream


Click HERE for more information and to make a reservation

Tue - Nov 27
11:00 AM - 2:00 PM
  Jenny's Pulled Jackfruit Sliders with Apple Slaw
Wed - Nov 28
6:30 PM - 9:00 PM
  Bordeaux Bistro Chef Robin Nathan $85

The Bordeaux region of France is one of the most noteworthy winemaking regions in the entire world.  It’s prized by both wine aficionados and newcomers alike due to its rich flavor, complexity and refined characteristics. While both red and white wines are produced in Bordeaux, it’s typically the red blends that are most prized. Bordeaux red wines are complex, with rich mineral flavors, earthy tones and refined red, black & blue fruit. Tonight, Chef Robin will be exploring the best Bordeaux food pairings & recipes for various styles of Bordeaux Wine.


On the menu:
Shape and bake prepared baguette dough, Arugula Salad with Fresh Oranges and Chèvre Crouton, Bordeaux Beef Stew with Parsley, Scallion Potatoes, and Chocolate Fondue


Click HERE for more information and to make a reservation

Fri - Nov 30
6:30 PM - 9:00 PM
  Scotch and Steak Chef Paul Lindemuth $85

What better way to kick off the holiday season than with a scotch and some steak! In this classic pairing, Chef Paul is whipping up some masterful steak dishes and sides and our scotch expert will be educating on all things scotch. Lift your glass!


On the menu: Steak Fajita Grilled Cheese, Skirt Steak with Fennel Salad, Seared Steak Tartare with Rosemary, Gojuchang Steak Skewers, and Salted Butterscotch Blondies


Click HERE for more information and to make a reservation

Sat - Dec 01
11:00 AM - 1:30 PM
  Sweet Confrectionaries Guest Chef Alissa Wallers $80

Marcel’s is so excited to have guest chef, Chef Alissa Wallers in the Marcel’s kitchen today.  Alissa is a graduate of both The French Pastry School and The Cooking and Hospitality Institute of Chicago.  Alissa’s resume includes work and study under renowned Pastry Chef Francois Payard, Pastry Chef at the Sofitel Water Tower Hotel, leadership of the pastry department at the Waldorf Astoria, and currently an instructor at the French Pastry School. Join Chef Alissa this afternoon you will learn how to make homemade chocolate and sugar confections for beautiful holiday gifts to give or keep for yourself!  A light lunch will be served and you will go home with confections.


On the menu: Dark Chocolate Mendiants, Traditional French Chocolate Candy, Peanut Butter Milk Chocolate Clusters, and Peppermint Marshmallow


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Sun - Dec 02
12:00 PM - 2:30 PM
  Authentic Mexican Holiday Chef Paul Lindemuth $80

In the Yucatán, as throughout Mexico, the Christmas season officially kicks off with the feast of the Virgin of Guadalupe. The gastronomy of the Yucatan is among the most exciting in Mexico. Cultural influences on the cuisine range from European and Caribbean to Middle Eastern and indigenous, all putting their spin on regional favorites. 


On the menu: Mexican Christmas Eve Salad, Chicken Pozole Verde, Sweet Potato Tamales, and Chocolate Butter Cookies with Dulce de Leche


Click HERE for more information and to make a reservation

Wed - Dec 05
6:30 PM - 9:00 PM
  Charleston Holiday Chef Brandy Fernow $85

Charleston is the culinary capital of the Carolina coast and there’s no place like it at Christmas.  Take a drive through holiday light show in James Island County Park. Spend a day at the Holiday Market at Marion Square which houses Charleston’s official 60-foot holiday tree and is the gathering place for local farmers and artisans to offer an assortment of holiday baked goods and gifts.  Chef Brandy embraces low country at Christmas as she emulates the Christmas Progressive dinner highlighting three historic locations; Kings Courtyard Inn, Circa 1886 and John Rutledge House.


On the menu
: Mansion Mule with Rye and Ginger Beer, Classic Southern Spiced Shrimp and Creamy Grits, Circa 1886 Inspired Filet of Beef with Honey Cabernet Demi-Glace, Low Country Field Pea Cassoulet, and Chocolate Bourbon Bundt Cakes with Praline Cream


Click HERE for more information and to make a reservation

Thu - Dec 06
6:30 PM - 9:00 PM
  Tamales! Chef Kiley Fields $80

For some, the holy grail of holiday cooking is the croquembouche.  For others, it's the perfect latke or maybe the complete turkey dinner.  But for many families, Christmas is tamalada time; time to crowd into a fragrant kitchen and scoop, smear, wrap, and tie; tamale making.  Expand your current holiday traditions of tree trimming, cooking decorating, and Christmas shopping and give tamales a try.

 
On the menu:
Shrimp, Crab and Avocado Cocktail, Red Tamales with Chicken, Poblano and Cheese Tamales, and Churros with Chocolate Sauce


Click HERE for more information and to make a reservation

Fri - Dec 07
6:30 PM - 9:00 PM
  Celebrate! Small Plates & Sparklers Chef Robin Nathan $85

There is nothing more satisfying than the perfect bite. And there's no more delicious way to wash down the perfect bite than with a refreshing glass (or two) of ice-cold bubbles! Serving them up small-plate style, Chef Robin is presenting a selection of great bites that you can mix and match and pairs them with the perfect bubbly libation. 


On the menu
:
Smoked Salmon 5-layer Dip, Sriracha and Tomato Soup Shots with Bleu Cheese, Black Pepper and Maple Pecans, Pan Roasted Figs with Bacon and Chile, Cacio e pepe chips (like Italian nachos!), Spanish Shrimp with Garlic Sauce, and Cranberry & Basil Sorbet floated with Sparkling Wine and Basil Chiffonade


Click HERE for more information and to make a reservation

Sun - Dec 09
1:00 PM - 4:00 PM
  Cookie Exchange Chef Kelly Sears $75

If you love celebrating the holidays with a huge assortment of homemade cookies but can’t face all that baking, a cookie swap is the perfect solution for you! Let us simplify your holiday baking by cooking up an evening of mixing, shaping, baking and decorating a tasty and beautiful box of holiday cookies.  We’ll put on a pot of soup, bake up a storm, and everyone will leave with two dozen cookies and plenty of new recipes to add to your cookie jar!  


On the menu
: Dark Chocolate Crackles, Cranberry Streusel Shortbread Bars, Piped Butter Tea Cookie Stars, Jammy Thumbprint Cookies, and White Chocolate, Cranberry and Pistachio Cookies


Click HERE for more information and to make a reservation

Tue - Dec 11
11:00 AM - 2:00 PM
  Teri's Crostini with Roasted Grapes and Olives
Tue - Dec 11
6:30 PM - 9:00 PM
  Girl's Night Out: Cava and Tapas Chef Kiley Fields $80

Between Thanksgiving dinner and your upcoming Christmas feast, it’s time for a time out – a winter Spanish cocktail soirée with bubbly Cava drinks and a menu of small plate indulgences. Now that’s a party!


On the menu:
Tomato Bread with Anchovies and Spanish Cheese, Roasted Beet and Orange Salad with Marcona Almonds, Mussels with Chorizo and Cider, Lamb Chops with Olive and Rosemary, and Goat Cheese Pudding with Honey


Click HERE for more information and to make a reservation

Wed - Dec 12
6:30 PM - 9:00 PM
  Effortless Entertaining Chef Kelly Sears $80

Hosting Thanksgiving, Christmas, or anytime during the holiday season can be downright daunting. With guests coming, you want the food to be festive but fuss-free, yet your schedule leaves you with a full plate and a small amount of time! Throwing that party sounds just hectic, not heartwarming. Deep breath; let’s manage the menu, break it down into make ahead customizable dishes that will look like you spent all day preparing them.  The result will be delicious, effortless entertaining. 


On the menu:
Arugula, Chorizo & Fig Salad with Sherry Vinaigrette, Hard Cider Braised Pork with Roast Potatoes, Carrots, and Apples, Nutmeg and Black Pepper Popovers, and Maple Gingerbread Cake with Salted Maple Caramel Sauce


Click HERE for more information and to make a reservation

Fri - Dec 14
6:30 PM - 9:00 PM
  Holiday Street Food Chef Brandy Fernow $85

International inspiration! Street food is a way to intimately connect with communities different than our own. All around the world, street food is vibrant, social, humble, and diverse. Embrace the diversity of food, people, ethnicity, cultures and life as we guide you on this culinary journey. Try your hand at making these popular street and food cart dishes from roads around the world.  Experience the aromas and tastes of local people and go global in the kitchen this holiday season one bite at a time.


On the menu: 
Greek Style Crispy Calamari with Spicy Herbed Gremolata, Steak Kebabs with Pomegranate Glaze, Arepas with Queso de Oaxaca, Polpette: Pork Meatballs with Spicy Tomato Sauce and Shaved Parmesan, Bartlett Pear and Red Grape Pizzetta, Sweet Potato Galettes with Caramelized Shallots, and Mini Tres Leches Cakes with Brandied Cherries


Click HERE for more information and to make a reservation

Sat - Dec 15
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Holiday Baking Chef Jamie Bordoshuk $40

Holiday treats are as fun to make as they are to give.  With Chef Jamie as your guide, you will enjoy the satisfaction of holiday baking and creating treats from the kitchen for family and friends and you’ll leave with a box of treats of your own! 


On the menu
:
Christmas Tree Sugar Cake Cone Forest, Candy Cane Peppermint Bark and Vanilla Cream Cheese Bon Bons


Click HERE for more information and to make a reservation

Sat - Dec 15
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Holiday Baking Chef Jamie Bordoshuk $40

Roll up your sleeves and bake up a storm.  Holiday treats are as fun to make as they are to give.  You’ll leave with your own box of holiday goodies to take home and share with friends and family (or save for just yourself). 


On the menu
:
Christmas Tree Sugar Cake Cone Forest, Candy Cane Peppermint Bark and Vanilla Cream Cheese Bon Bons


Click HERE for more information and to make a reservation

Sun - Dec 16
12:00 PM - 2:00 PM
  Big Kids (Ages 12-16) Holiday Baking Chef Jamie Bordoshuk $45

Stand out among your friends this year as a master baker. Whether you’re invited to a cookie exchange party, gifting with your secret Santa, or you simply enjoy making holiday treats for friends and family, this holiday baking class will send you home with a box of extraordinary treats to share or keep for yourself.


On the menu:
Christmas Tree Sugar Cake Cone Forest, Candy Cane Peppermint Bark, Vanilla Cream Cheese Bon Bons and Pinwheel Spiral Swirl Sugar Cookies 


Click HERE for more information and to make a reservation

Tue - Dec 18
11:00 AM - 2:00 PM
  Jenny's Roasted Mushroom Soup with Dill and Lemon Gremolata
Thu - Dec 20
6:30 PM - 9:00 PM
  Holiday Comforts Chef Robin Nathan $85

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.


O
n the menu: Kentucky Bourbon & Cider Mules, Sautéed Pear Salad with Arugula and Pinot Noir Vinaigrette, Boneless Braised Short Ribs with Pearl Onions and Parsnips, Horseradish Smashed Potato, Portillo’s-Style Chocolate Cake


Click HERE for more information and to make a reservation

Sat - Dec 22
6:30 PM - 9:00 PM
  Gather Round the Table Chef Kelly Sears $85

One big pot for one big night; sharing food with friends in a relaxed setting is one of life’s great pleasures.  It’s how Chef Kelly likes to entertain and she’s created a stress-free evening of refined comfort food.  There’s no greater gift during the busy holiday season than creating new memories with family and friends gathered round the table. 


On the menu:
Sautéed Pears with Warm Bacon Mushroom Vinaigrette, Braised Pork & Chorizo Stew over Cream Polenta, Butternut Squash Rolls with Honey Butter, and Hot-Cocoa Affogato with Peppermint Ice Cream


Click HERE for more information and to make a reservation

Thu - Dec 27 -- Fri - Dec 28
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Winter Comfort Food Chef Jamie Bordoshuk $75 for both days

There might be a serious chill in the air but with these wintry recipes, you’ll warm up in no time! These treats take inspiration from the season and are the perfect activity for a snow day. On the menu:

 

Thursday:  Broken Spaghetti Risotto, Artichoke & Sun-Dried Tomatoes Pesto Chicken and Whipped Cream & Fruit Sandwiches

 

Friday:  Beef Stroganoff with Yogurt and Dill Sauce, Shrimp Cakes with Lemon Aioli and Malted Milk Chocolate Chip Cookies.


Click HERE for more information and to make a reservation

Thu - Dec 27 -- Fri - Dec 28
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Winter Comfort Food Chef Jamie Bordoshuk $85 for both days

The wrapping paper is recycled, the gifts put away and the guests have all gone home; time for some outdoor fun! Ice skating, snowball fights, and sledding makes no room for cabin fever!  After all this cold weather outdoor time, Chef Jamie has the perfect warm-up treats for this school break

On the menu:

 

Thursday:  Bacon Parmigiano-Reggiano Risotto, Chicken Filets with Artichoke Hearts and Texas Toast Fruit Sammys

 

Friday:  Beef and Egg Noodles with Dill Greek Yogurt, Shrimp Cakes with Lemon Aioli and Malted Milk Chocolate Chip Cookies.


Click HERE for more information and to make a reservation

Thu - Jan 03 -- Fri - Jan 04
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Winter Break: Soup Plantation Chef Jamie Bordoshuk $75 for both days

Warm up from the chill outside with a tasty bowl of goodness.  Pair with a sandwich, a chunk of bread for dipping or a bit of cheese or croutons for mixing in and you’ve got yourself a satisfying lunch. On the menu:

 

Thursday: Chicken Barley Soup, Handmade Oyster Crackers and Oreo Stuffed Chocolate Chip Cookies

 

Friday:  San Francisco Bay Chowder, Cast Iron Cheddar Cornbread and Cinnamon Toast Crunch Bars


Click HERE for more information and to make a reservation

Thu - Jan 03 -- Fri - Jan 04
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Winter Break: Soup Plantation Chef Jamie Bordoshuk $85 for both days

Soup makes the perfect lunch or dinner. Healthy, hearty, and a tasty way to eat those vegetables!  These are sure to become family favorites and have everyone asking for seconds. On the menu:

 

Thursday: Vegetable Chicken Soup with Barley, Parmesan and Thyme Crackers and Oreo Stuffed Chocolate Chip Cookies

 

Friday: Southampton Clam Chowder, Cheddar Cornbread Skillet and Toasted Cinnamon Crunch Bars 


Click HERE for more information and to make a reservation

Tue - Jan 08
11:00 AM - 2:00 PM
  Teri's Lobster Cakes w/Horseradish Cream
Thu - Jan 10
6:30 PM - 9:00 PM
  Farmhouse Winter Chef Robin Nathan $85

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: Freshly Baked Soft White Rolls (from Chef Robin’s dough), Winter Green Salad with Red Grapes and Fresh Cranberry Vinaigrette, Butternut Squash Tart with Chile Honey and Fried Sage Leaves, Red Wine & Soy Braised Boneless Beef Short Ribs with Apple Cider Chimichurri and Double Pumpkin Bread Pudding with Homemade Honey Vanilla Ice Cream


Click HERE for more information and to make a reservation

Fri - Jan 11
6:30 PM - 9:00 PM
  Fireside Dining Chef Brandy Fernow $85

The holidays are over, the temperatures are holding steady at bone chilling and winter is settled in for the next few months. Now’s the perfect time to find some kitchen time with your favorite cooking partner. Promising killer cozy cocktails and warming comfort food, the tone is set for an unforgettable evening.


Click HERE for more information and to make a reservation

Sat - Jan 12
12:00 PM - 3:00 PM
  Soups and Stews: Big Bowls of Goodness Chef Kelly Sears $75

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: Roasted Vegetable Bisque, Grandma’s Classic Chicken Noodle,
Fennel, Red Pepper and Saffron Stew with Garlic Toast, and White Bean Soup with Kale and Sausage


Click HERE for more information and to make a reservation

Sun - Jan 13
12:00 PM - 4:00 PM
  Build the Perfect Bowl: Ramen Workshop Chef Kiley Fields $85

The days of ramen referred to as the dried bricks you can purchase with loose couch change at the grocery store has long since passed. Ramen restaurants are everywhere. And while it’s easy to go out for great ramen, making it at home is worth the effort.  Ramen is a Japanese soup, via a Chinese noodle with key components; a long simmering broth, the proper seasoning and nestled toppings. The yield is a bowl of rich, creamy ramen that earns enthusiastic slurping! Spend Sunday afternoon crafting your own custom bowls of steaming hot really good restaurant-style ramen.


On the menu:
Pork and Cabbage Gyoza, Homemade Ramen Noodles, Dashi and Chicken Stock, Chashu Pork, Ajitsuke Tamago (Marinated Egg), Pickled Mushrooms, Garlic Sesame Chili Oil, Katsuobushi Powder, and Japanese Cheesecake


Click HERE for more information and to make a reservation

Tue - Jan 15
11:00 AM - 2:00 PM
  Tania's Root Vegetable Salad w/Fried Eggs
Tue - Jan 15
6:30 PM - 9:00 PM
  Cooking 101 Chef Lynn Dugan $80

If 2019 is the year you decided it’s time to introduce yourself to that room in your house called the kitchen, this class is for you! In this basic & essential class, we'll focus on basic cooking techniques that will serve you for a lifetime: making a vinaigrette, building a classic tomato sauce, making rice, searing protein, all incorporated in two delicious skillet meals and a tasty dessert.


On the menu:
Pear Arugula Salad with Dijon Vinaigrette, One Dish Italian Pork Chops, Curried Chicken Skillet, Warm Apple Crisp with Vanilla Bean Ice Cream


Click HERE for more information and to make a reservation

Wed - Jan 16
11:30 AM - 1:00 PM
  Out for Lunch: Fish Focused Chef Paul Lindemuth $40

Fish is inherently fast-cooking and healthy---perfectly suited for a quick midweek meal or a feast with friends. Chef Paul has reeled in a fish-focused lunch. Easily adaptable, fish can be broiled, baked, grilled or fried. But no matter the preparation, paired with veggie loaded whole grains, the result is simple, clean and delicious. Wine will be available for purchase by the glass.


On the menu:
Shrimp Ceviche Tostadas, Salmon and Lentil Caprese Salad, and Caramel Apple Bread Pudding


Click HERE for more information and to make a reservation

Wed - Jan 16
6:00 PM - 8:30 PM
  Family Cooking Night: Winter Warmers Chef Lynn Dugan $50

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


On the menu: 
Pureed Pumpkin Pear Soup, Chicken and Dumplings, and Banana Foster Pudding Cups with Steamy Submarinos (aka Argentinean Hot Chocolate)


Click HERE for more information and to make a reservation

Thu - Jan 17
6:30 PM - 9:00 PM
  A Taste of Thailand Chef Brandy Fernow $80

The cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Sweet, sour, bitter, and salty, ingredients like coconut, lime, ginger, lemongrass, chiles and fish sauce figure prominently in the Thai repertoire and are the pillars of Thai cooking. This class focuses on the country’s most popular dishes that make this Asian cuisine so vibrant and brilliantly balanced.


On the menu:
Pork Satay with Sweet Chili Peanut Sauce, Green Papaya Salad with Mint, Tamarind and Chopped Cashews, Lemongrass Chicken with Fried Shallots, and Banana Cake with Coconut Caramel


Click HERE for more information and to make a reservation

Sat - Jan 19
6:30 PM - 9:00 PM
  Chef Inspired: Thomas Keller Chef Kiley Fields $85

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


On the menu:
Cream of Cauliflower Soup with Red Beet Chips, Tuna Niçoise Tartine, Meatballs with 7 Yolk Linguine Pasta, and Chocolate Bouchons


Click HERE for more information and to make a reservation

Sun - Jan 20
12:00 PM - 5:00 PM
  Winter Weekend Pasta Making Chef Robin Nathan $85

Under every great sauce is an equally great foundation.  Ravioli, risotto, gnudi, all examples of Italian staples that, when executed correctly, lend a delicate texture and depth of flavor to the resulting dish.  Fresh pasta is the necessary ingredient that transforms a good dish into a great dish. These surprisingly simple to make yet show stopping pastas can star in hearty main meals in the winter and, as the weather warms, shine in light and fresh salads. Gain the confidence and skills to create a beautiful meal of fresh pasta any time that will make your sauce proud!


On the menu:
Easy Fresh Pasta, Pumpkin Ravioli with Brown Butter and Sage, Fresh Cut Fettucine with Classic Beef Stroganoff, 4-Cheese & Spinach Lasagna Roll Ups, and Chef Robin’s Tiramisu Gelato for your dessert will be your reward for a job well done!


Click HERE for more information and to make a reservation

Mon - Jan 21
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Slumber Party Snacks Chef Kelly Sears $40

Best friends, new pajamas, sleeping bags, and midnight snacks; the making of a super fun slumber party!  Chef Kelly is here to help you create some tasty treats for your next overnight. 


On the menu:  Pull Apart Pizza Bread, Nacho Popcorn and Frozen Banana Cereal Pops

Click HERE for more information and to make a reservation 

Mon - Jan 21
2:00 PM - 3:30 PM
  Mid Kids (Ages 9 - 11) Movie Snacks Chef Kelly Sears $45

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


On the menu
: Pizza Roll Ups, Chocolate Popcorn, Marshmallow Pops, and Sparkling “Spritzers” with Pop Rock Rims


Click HERE for more information and to make a reservation

Mon - Jan 21
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16) Homemade Movie Concessions Chef Kelly Sears $45

Whether you're watching a flick at home, streaming on your device or out at your local theatre, buying popcorn or nachos can be expensive and usually less than tasty. These homemade snacks showcase how you can make your own scrumptious cinema treats you surely won't find at the concession stand.


On the menu: Pizza Hand Pies,
Homemade Soft Pretzels with Cheese Dip, and Caramel Corn


Click HERE for more information and to make a reservation

Tue - Jan 22
11:00 AM - 2:00 PM
  Denise's Peanut Rice Noodles with Pork and Greens
Tue - Jan 22
7:00 PM - 8:30 PM
  Dinner at 7: Hot Flavors for Cold Nights Chef Robin Nathan $45

Chef Robin is turning up the heat with this flavorful global menu. Highlighting the cuisines of Mexico, India and Thailand, this class offers a melting pot of hearty dishes designed to keep you warm on the inside even on the coldest of nights. Wine will be available for sale by the glass.

On the menu: Yucatecan Shrimp Tostadas with Spicy Pickled Red Onion, Indian Paneer Mukhani, Thai Chicken Lettuce Wraps (Larb), and Chocolate-Chile Brownie Sundaes


Click HERE for more information and to make a reservation

Thu - Jan 24
6:30 PM - 9:00 PM
  Call of the Wild: Game Night Chef Kelly Sears $85

For some of us winter is synonymous with a freezer filled with game birds and meats from the most recent hunting season.  For others, game is appearing on more and more menus and you’re thinking it might be time to try your hand at preparing these proteins at home.  Learn the secrets to flavorful, succulent dishes prepared with lean game birds and meats.


On the menu:  Poached Quail Egg, Mixed Greens, and Bacon Vinaigrette, Pheasant Pot Pie, Duck Bolognese over Pappardelle, Venison Steaks with Port Fig Butter, and Bourbon Poached Pears with Vanilla Gelato


Click HERE for more information and to make a reservation

Fri - Jan 25
6:30 PM - 9:00 PM
  The Italian Winter Table Chef Paul Lindemuth $85

After his trip to Italy this past fall, Chef Paul has found inspiration from the Italian countryside. Invoke Italian hospitality and feasting with this shared meal that’s sure to bring a sense of la dolce vita to your table with its hands-on approach and tasty results. Enjoy a variety of scrumptious Italian pleasures, from fresh and uncomplicated to rich and complex.


On the menu:
Crostini with Cavolo Nero (Tuscan Kale), Chestnut and Chickpea Soup, Porchetta Pork Tenderloin, Baked Semolina Gnocchi, and Chocolate/Orange Amaretti Cake


Click HERE for more information and to make a reservation

Sat - Jan 26
12:00 PM - 3:00 PM
  It's In the Sauce Chef Kelly Sears $85

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


On the menu
: Roasted Carrots with Carrot Top Pesto, Mixed Baby Greens with Avocado, Egg, and Green Goddess Dressing from House Made Aioli, Seared Chicken with Prosciutto and White Wine Tomato Pan Sauce, Blistered Green Beans with Romesco Sauce, and Coffee Ice Cream with Warm Caramel Espresso Sauce


Click HERE for more information and to make a reservation

Sun - Jan 27
12:00 PM - 5:00 PM
  Cake Decorating & Buttercream Technique Workshop Chef Alissa Wallers $85

If you missed her for macarons in November and confections in December, don’t miss this opportunity to learn from one of the best in French pastry and all things sweet. A full-time instructor at the French Pastry School, Chef Alissa is spending the day in the Marcel’s kitchen to teach the art of cake decorating and buttercream techniques. Explore the art of cake architecture and how to balance flavors and textures in beautiful and delicious cakes, all while constructing a one-of-a-kind cake to take home.  A light lunch will be served.


O
n the menu: Chocolate Cake with Raspberry Preserves, Chocolate Ganache Filling, and Chocolate Swiss Meringue Buttercream


Click HERE for more information and to make a reservation

Tue - Jan 29
11:00 AM - 2:00 PM
  Jenny's Restaurant Style Guacamole with Homemade Chips
Wed - Jan 30
11:30 AM - 1:00 PM
  Out for Lunch: From the Walnut Room Chef Kiley Fields $40

A blast from the past and steeped in tradition, The Walnut Room is the first restaurant located within a department store and was the longest continuously running restaurant in the country. In 1907 the restaurant, located on the seventh floor of Marshall Field’s flagship store, was named the South Tea Room. It was nicknamed the Walnut Room by Chicago ladies because of its Circassian walnut paneling. The green and white striped shopping bags, Mrs. Hering’s famous chicken pot pie, and the Great Tree have a special place in history for generations of families. Wine will be available for sale by the glass.


On the menu:
Greens and Mandarin Salad with Toasted Sesame Dressing, Individual Chicken Pot Pies, and White Chocolate Bread Pudding


Click HERE for more information and to make a reservation

Wed - Jan 30
6:30 PM - 9:00 PM
  Girl's Night Out: Latin America Chef Brandy Fernow $80

The sultry, spicy sensations of the Latin kitchen are wafting north, making their way into restaurants and home kitchens alike.  Spend an evening exploring the hybrid cuisine of Mexico, Puerto Rico, the Dominican Republic, Ecuador, Spain, and Cuba. From maize based dishes, to condiments and salsas like Chimichurri, aji, and pebre, and the sautéed aromatics of sofrito, discover the distinct exciting flavors of Latin America.


On
the menu: Winter Sangria with Pears and Pomegranate, Albondigas with Chimichurri and Cotija, Roasted Squash Chipotle Soup with Pepitas and Crèma, Orange and Jicama Salad with Creamy Cilantro Lime Dressing, Black Bean Empanadas with Oaxaca and Poblano Pesto, Peruvian Seafood Ceviche, and Brazilian Passion Fruit Mousse


Click HERE for more information and to make a reservation

Thu - Jan 31
6:30 PM - 9:00 PM
  Robust Winter Reds Chef Paul Lindemuth $85

Shrug off your jacket and close the door against the chilly weather. There’s a log fire crackling and your face starts glowing. You pour a warming glass of red wine. There’s the aroma of a slow cooked rustic stew. Ah, wintry reds are the sure cure to the winter blues.  This collection is just the thing for a night in (or out!). From an easy drinking cabernet, to gutsy reds that are big and brassy paired with the season’s comforting fare, let their earthy bouquet start the celebration. 


On the menu:
Bruschetta with Caramelized Dates, Walnuts and Goat Cheese, Short Ribs with Red Wine and Chile, Butternut Squash Risotto with Crispy Pancetta, and Dark Chocolate/Red Wine Truffles


Click HERE for more information and to make a reservation

Fri - Feb 01
10:00 AM - 11:00 AM
  Marcel's Mini Cooks Series (Ages 4-5) Marcel's Chef $90 all 4 sessions or $25 per session

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.

 

 


Friday, February 1:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, February 8:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, February 15:

Textures & Dexterity; identifying textures - crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, February 22:

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Sat - Feb 02
6:30 PM - 9:00 PM
  Bites for the Big Game Chef Brandy Fernow $85

Throwing a successful Super Bowl party that won’t leave you needing a timeout comes down to an organized offensive plan. Tackle tips, touchdown treats, and beyond -Gatorade beverages to score you and your guests a great time without missing a minute of the big game.


On the menu: Spiked Homecoming Punch, Mini Chicken and Waffles with Candied Jalapeño, Elotes Sliders with Chipotle Aioli, Baked Mac and Cheese with Crunchy Quinoa, Loaded Baked Potato Croquettes, and Ibarra Mexican Chocolate Brownies with Cinnamon Sweet Cream


Click HERE for more information and to make a reservation

Thu - Feb 07
6:30 PM - 9:00 PM
  Olvera Street So-Cal Mexican Marketplace Chef Robin Nathan $80

Olvera Street, the birthplace of Los Angeles, was historically preserved in 1930 as a Mexican Marketplace designed to showcase the customs and early trades of southern California. A brick lined market with old structures, painted stalls, restaurants and street vendors descended from the original vendors, Olvera Street feels exactly like any typical Mexican village plaza.  Chef Robin is recreating a stroll around the marketplace tonight. 


On the menu:
So-Cal Style Guacamole & Chips, Ground Beef Piccadillo Tostadas with Creamy Pink Beans, Pico & Quick Pickle Onions, Mexican Roast Chicken with Poblano & Lime (Pollo al Horno); Roasted Potatoes & Sweet Peppers; Rum-Spiked Tres Leches Cake with Whipped Cream


Click HERE for more information and to make a reservation

Fri - Feb 08
10:00 AM - 11:00 AM
  Marcel's Mini Cooks Series (Ages 4-5) Marcel's Chef $90 all 4 sessions or $25 per session

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.

 

 


Friday, February 1:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, February 8:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, February 15:

Textures & Dexterity; identifying textures - crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, February 22:

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert


Click HERE for more information and to make a reservation

Fri - Feb 08
6:30 PM - 9:00 PM
  Couples in the Kitchen: Perfect Pairings Chef Paul Lindemuth $85

The weekend before Valentine’s Day, smack in the middle of a long cold winter, is the perfect excuse for a night out.  There should be wine, candles, a sultry playlist, and a menu of dishes that, like the perfect couple, pair perfectly together. Pairing satisfying dishes with the best mixology is the recipe for a culinary hit from Cupid’s arrow.


On the menu: Moradita Cocktail, French Monaco Cocktail, Venetian Cup Cocktail, Scallops with Warm Tomato/Basil Vinaigrette, Mongolian Barbecue Lamb Chop Pops, Roasted Asparagus with Shallot Mignonette, and Warm Chocolate Soufflé Cakes with Mascarpone Cream


Click HERE for more information and to make a reservation

Sat - Feb 09
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Cupcakes! Chef Kelly Sears $40

Easy to bake and even more fun to decorate, Valentine cupcakes perfect for school lunches, after school snacks, sharing and eating!  Sprinkles, and frosting, sparkly sugars and candies, let’s get decorating!! Bake three different kinds of cupcakes, frost, and decorate with a Valentine twist and take a box home to enjoy! 


On the menu: A variety of Cupcakes and frostings, Sprinkles, Jimmies, and a whole lot of creative juices!


Click HERE for more information and to make a reservation

Sat - Feb 09
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Be My Valentine Chef Kelly Sears $40

It’s time for some serious cupcake decorating! Create cupcakes like a professional baker and take a box home to wow your friends and family.  With a bit of direction and your own creativity, the result can only be magically delicious! On the menu: A variety of cupcakes and new decorating concepts


Click HERE for more information and to make a reservation

Sun - Feb 10
12:00 PM - 4:00 PM
  Italian Sunday Supper Chef Kiley Fields $80

Sometimes you can smell Sunday dinner taking shape even before you’ve had your second cup of morning coffee. The aromas of garlic, fresh herbs, and traditional “gravy” simmering on the stove flood your senses. Bring family back to the table and keep a long-time tradition of gathering on Sunday night for dinner.  Unplug and connect; start your week off on the right foot with Sunday Supper.


On
the menu: Caesar Salad with Rye Bread Croutons, Shrimp Scampi, Bacon Onion and Mascarpone Pizza, Slow Cooked Ragu Bolognese, House made Pappardelle Pasta, and Scratch-made Cannoli

 

Click HERE for more information and to make a reservation

Tue - Feb 12
11:00 AM - 2:00 PM
  Julie's Sweet Potato Black Bean Chili
Tue - Feb 12
7:00 PM - 8:30 PM
  Dinner at 7: Cold Weather Comforts Chef Kelly Sears $45

Fresh citrus, sugar-sweet root vegetables, cinnamon and pears baked in a warm dessert; winter has flavors all of its own. Explosions of color, flavor, and texture; this is a combination that draws people to good food. Wine will be available for sale by the glass. 


On the menu:
Shaved Carrot & Blood Orange Salad with Charred Dates, Crispy Chicken Thighs with Orange Salsa over Toasted Farro with Fennel and Onion, and Warm Pear Cake with Caramel Sauce


Click HERE for more information and to make a reservation

Wed - Feb 13
11:30 AM - 1:00 PM
  Out for Lunch: Winter in Provence Chef Lynn Dugan $40

Midwestern food lovers search for bright flavors in the winter and during these cold weather months, Provencal cooking has never looked more modern and tempting, even if the most popular recipes are centuries old. Good food never goes out of style. Wine will be available for sale by the glass.


On the menu:
Tapenade Toasts, Chicken Provençal with Roasted New Potatoes, and Rustic Apple Tart


Click HERE for more information and to make a reservation

Wed - Feb 13
6:00 PM - 8:30 PM
  Family Cooking Night: Finger Foods Chef Brandy Fernow $50

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


On the menu: 
Winter Fruit Guacamole with Blue Corn Tortilla Chips, Teriyaki Meatball Sliders with Pineapple Chutney, Pancetta and Pear Flatbread Pizza, Fried Buttermilk Chicken Skewers with Creamy Herb Dipping Sauce, and Mini Chocolate Brownie Cakes with Toasted Marshmallow


Click HERE for more information and to make a reservation

Thu - Feb 14
6:30 PM - 9:00 PM
  Chile and Chocolate: A Love Story Chef Paul Lindemuth $80

This Valentine’s Day, Chef Paul is spicing up the kitchen in a sweet kind of way. Like a long-lasting couple, chile and chocolate have contrasting and common flavors that come together in perfect harmony. This delicious duo features one that is rich, decadent and crave worthy, and another that adds a touch of heat, spicing up savory dishes as well as sweet.


On the menu:
Chorizo and Chile-Chocolate Toasts, Kale Salad with Lime/Chile Vinaigrette, Venezuelan Chocolate and Chile Chicken, and Chocolate, Chile and Espresso Pot de Crème


Click HERE for more information and to make a reservation

Fri - Feb 15
10:00 AM - 11:00 AM
  Marcel's Mini Cooks Series (Ages 4-5) Marcel's Chef $90 all 4 sessions or $25 per session

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.

 

 


Friday, February 1:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, February 8:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, February 15:

Textures & Dexterity; identifying textures - crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, February 22:

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert


Click HERE for more information and to make a reservation

Sat - Feb 16
6:30 PM - 9:00 PM
  From the Piper Lounge Chef Kiley Fields $85

There’s sibling rivalry and then there’s sibling revelry. Our very own Chef Kiley, a whiz in the kitchen, wears the chef coat and teams up with her brother, Zach, biotech analyst by day, mixologist by night. These smart and savvy siblings, one driven by science fueling his passion for cocktail invention, the other driven by the quest for the perfect bite share the Marcel’s kitchen for a night of great eats, great drinks, and even better family stories!


On the menu
: Cocktail Pairings, Tiki Lounge Peanuts, Tuna Carpaccio with Citrus and Fennel, Paprika Shrimp and Gruyere Grits, Pan Seared Duck and Cherry Compote Tartine, and Chocolate Pecan Pie Bars with Cinnamon Whipped Cream


Click HERE for more information and to make a reservation

Mon - Feb 18
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Presidential Sweets Chef Kelly Sears $40

Today we celebrate Washington’s Birthday but Presidents day also honors presidents, past and present. These leaders of our country are known as the commander in chief, but most were also commanders in sweets! Today we’ll bake up a few presidential favorites and you’ll leave with a box of your own.


On the menu:  John Adams’ Pumpkin Bread, James Madison Gingerbread Cake and Andrew Jackson’s Vanilla Custard Cupcakes


Click HERE for more information and to make a reservation

Mon - Feb 18
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): The Presidential Cookie Jar Chef Kelly Sears $40

Presidential Trivia usually includes birthplace, pets, legislation passed, but the one thing almost all of our presidents have in common is a sweet tooth. Fill the cookie jar with some of our past president’s favorites and take home a box of your own to enjoy! 


On the menu: Theodore Roosevelt Sugar Cookie, Harry Truman’s Butterscotch Cookie, and George H.W. Bush’s Chocolate Chip Cookie


Click HERE for more information and to make a reservation

Mon - Feb 18
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Presidential Pies; Sweet & Savory Chef Kelly Sears $50

Presidents hold the highest office in the United States. Sometimes it’s hard to see these powerful leaders as everyday people but we all do have one thing in common; everyone has to eat! Past and present Presidents have their favorites, everything from cottage cheese to squirrel pie (gross!) Today’s menu focuses on pie, savory and sweet. The United States First President favored his wife Martha’s favorite cherry pie and George W. Bush loved his Chicken Pot Pie. 


On the menu:
3-2-1 from Scratch Pie Crust for Savory and Sweet, Cherry Pie Filling, and Chicken Pot Pie 


Click HERE for more information and to make a reservation

Tue - Feb 19
11:00 AM - 2:00 PM
  Jennifer's Country Potato Soup with Nueske's Bacon
Tue - Feb 19
7:00 PM - 8:30 PM
  Dinner at 7: Simple and Savory Fish Chef Paul Lindemuth $45

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


On the menu
:
Roasted Pear Salad with Gorgonzola, Fish Tacos with Creamy Cilantro/Lime Slaw, and No-Bake Cheesecake Parfaits


Click HERE for more information and to make a reservation

Thu - Feb 21
6:30 PM - 9:00 PM
  Road Trip: Eating San Francisco Chef Kiley Fields $80

To truly understand American food, exploration of the extensive offerings of the nation's regional cuisines is a must. This road trip concentrates on 49 square miles of California; San Francisco. Laying claim to inventing everything from sourdough bread to fortune cookies it's no wonder that some of the nation's most iconic culinary history originates in the home of the Golden Gate Bridge.


On the menu: Baked Fontina with Sourdough, Fresh Vegetable Salad with Green Goddess Dressing, Cioppino (Seafood Stew), and It’s It Ice Cream “Sandwiches”


Click HERE for more information and to make a reservation

Fri - Feb 22
10:00 AM - 11:00 AM
  Marcel's Mini Cooks Series (Ages 4-5) Marcel's Chef $90 all 4 sessions or $25 per session

Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen.  Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients.  Cooking also gives preschoolers early introductions to subjects they will encounter in school.  The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class.

 

 


Friday, February 1:

Fruit and Flavor; tasting multiple fruits for identifying flavors (sweet, sour, bitter)

Use fruit in pancakes, for a smoothie, or dipped in chocolate.

 

Friday, February 8:

Colors & Vegetables; tasting multiple vegetables for flavor and identifying color.  Use to make a vegetable platter with dip.

 

Friday, February 15:

Textures & Dexterity; identifying textures - crunchy, soft, bumpy, smooth etc. for fillings and different kinds of bread options (tortillas, pita, toast). Use for making a filled wrap. 

 

Friday, February 22:

Fine Motor: Mix & Stir; stirring and mixing cake or brownies to make a dessert


Click HERE for more information and to make a reservation

Fri - Feb 22
6:30 PM - 9:00 PM
  Chef Inspired: Stephanie Izard Chef Robin Nathan $85

Regardless of what degree cook we are, we all are continuously inspired by chefs who taught or led us, or those we see rising around us.  For Chef Robin, Top Chef winner and Chicago restaurateur Stephanie Izard is a favorite.  Chef Izard is famous for blending cuisines and flavors in unexpected ways – an approach near and dear to Chef Robin’s heart.  This special evening will feature Chef Izard’s recipes from her new cookbook, Gather & Graze in a tribute to her creativity and fearlessly bold flavors and ingredients.


On the menu: Pan-Roasted Cauliflower with Pickled Peppers and Crunch Butter, Shrimp Cocktail with Miso-Bleu Cheese Dipping Sauce, Hoisin Grilled Skirt Steaks with Grilled Pineapple and Blueberry Pico, Apple Fritters with Cider-Balsamic Glaze & Goat Cheese Ice Cream


Click HERE for more information and to make a reservation

Sat - Feb 23
6:30 PM - 9:00 PM
  The Brew Master and the Chef Guest John Sanderson & Chef Kelly Sears $85

Home to Northern Illinois University, Ollie’s Frozen Custard, and Chef Kelly is Forge Brewhouse. Forge Brewhouse opened in the summer of 2015 in Sycamore as a brewpub offering handcrafted beer and brick oven pizzas.  In March of 2018, the brewhouse moved to DeKalb as a brewing facility and public taproom with 14 taps available.  John Sanderson is the head brewer.  Hobby turned profession when curiosity, interest and knowledge met on a collision course during his last semester of college. Join John and Kelly tonight for an evening of great brews and tasty bites.


On the menu
: Crostini Toasts with Prosciutto Butter, Smoked Salmon with House Made Aioli, Cucumber and Chive, Roasted Carrots with Burrata and Pesto, Beer Poached Mussels with Garlic Toasts, Beer Braised Short Rib Mac and Cheese, Andouille and Shrimp with Bourbon Mustard Sauce, and Stout Shakes with Crushed Espresso Walnuts


Click HERE for more information and to make a reservation

Sun - Feb 24
12:00 PM - 5:00 PM
  Dinner Party Desserts Chef Alissa Wallers $85

French Pastry School Chef Alissa Wallers is back in the Marcel’s kitchen for an afternoon of knock out desserts and a sugar sweet extravaganza. Every event should finish stronger than it starts, and no celebration is complete without a mouth-watering dessert. Be the talk of your next dinner party or the hit of the Easter table with one of these outstanding, luxurious desserts. A light lunch will be served.


On the menu: Lime & Blueberry Verrine with Homemade Graham Cracker, Crèpes Suzette, Warm Chocolate Cake, and Classic Chocolate Eclairs


Click HERE for more information and to make a reservation

Tue - Feb 26
11:00 AM - 2:00 PM
  Teri's Smashed Chickpea Salad on Toast
Wed - Feb 27
11:30 AM - 1:00 PM
  Out for Lunch: Sumptuous Soup and Sandwich Pairings Chef Brandy Fernow $40

Nothing satisfies like a warm bowl of soup, even better when paired with a savory sandwich.  Packed with flavorful, seasonal vegetables, these soups and warming sandwich are a tasty twosome collaborating for the perfect meal. Wine will be available for purchase by the glass.


On the menu
: Creamy Cauliflower Soup with Red Beet Chips, Roasted Red Pepper and Mozzarella on Focaccia with Wild Arugula Pesto, French Bean and Bacon Cassoulet Stew, and Croque Monsieur Grilled Cheese with Sun Dried Tomato


Click HERE for more information and to make a reservation

Wed - Feb 27
6:30 PM - 9:00 PM
  Weekend Get Away: Santa Fe 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 lifestyle choice!


On the menu:
Roasted Chayote Salad with Tomato & Roasted Garlic Vinaigrette, New Mexican Stacked Enchiladas with Hatch Green Chile Sauce, Classic New Mexican Pork & Red Chile Stew (Carne Adovada), Dulce de Leche Ice Cream with Pine Nut Brittle


Click HERE for more information and to make a reservation

Thu - Feb 28
6:30 PM - 9:00 PM
  On the Bone: Cooking Bone In

Setting aside table manners, the best part of the meal is the moment when you can finally wrap your fingers around the bones; ribs, pork, chicken, no matter, picking meat off the bones is satisfying! From the culinary science of it, bones contain connective tissue responsible for the richness of a dish. Cooking on the bone will take a bit longer, but will yield the most tender, juicy results. Bones turn broth to stock, lend sweetness to meats, a richness to sauces and depth of flavor to ribs and shanks.


On the menu
: Chicken Drumsticks with Savory Caramel Glaze, Pork Steaks with Citrus Mojo Sauce, Seared Avocados and Oranges, Slow Roasted Shallots in their Skins, Broccoli Steaks with Parmesan Bread Crumbs, and Dulce de Leche Brownies


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

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

The famous and historic street that spans the length of the French Quarter in New Orleans comes alive right here in Glen Ellyn! Celebrate Fat Tuesday and the French influences of NOLA’s French quarter; a gastronomic paradise where French technique meets Mediterranean elements and fresh ingredients. Wine will be available for purchase by the glass. 


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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

 

Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

Click HERE for more information and to make a reservation

Wed - Mar 13
6:00 PM - 8:00 PM
  Family Cooking Night: Italy! Chef Brandy Fernow $50

It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together.  This class is designed for each family to create their own meal together.  Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu:  Flatbread Pizza with Pesto and Shredded Mozzarella, Hand-Rolled Romano Meatballs, Homemade Gnocchi with San Marzano Tomato Sauce, and Chocolate Mousse Trifle with Candied Hazelnuts


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

Cuban food has heavy Spanish, African, and Caribbean influences, yet it is prepared with local island ingredients that make the dishes decidedly their own.  By the end of the night you’ll feel like you’ve spent a sultry night in Old Havana. Wine will be available for purchase by the glass.  On the menu: Crispy Tostones with Avocado Crema, Cuban Braised Pork with Mojo and Congri Rice (Rice with Black Beans), and Creamy Mango Panna Cotta

 

Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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


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


Click HERE for more information and to make a reservation

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

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

 

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

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

 

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

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

 

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

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

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



Click HERE for more information and to make a reservation

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

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

 

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

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

Lunchbox Raspberry Pop Tarts

 

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

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

Sonny Eclipse Cookies and Cream Cheesecake

 

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

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

 

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

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


Click HERE for more information and to make a reservation

 

© 2011 Marcel’s Culinary Experience