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{ WELCOME TO MARCEL'S CLASS & EVENT CALENDAR }

 
ALL CLASSES & EVENTS

Sat - May 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 regular priced cutlery and accessories will be 20% off for class participants


Click HERE for more information and to make a reservation

Sat - May 02
6:30 PM - 9:00 PM
  Travel & Eat: Thailand! Chef Brandy Fernow $90

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: Tamarind Basil Cocktail, Steak Satay with Spicy Peanut Sauce, Papaya Salad with Cashews and Chile Lime Dressing, Lemongrass Grilled Shrimp with Thai Fried Rice and Pineapple Nuoc Cham, and Coconut Custard with Mango Sauce and Palm Sugar Caramel


Click HERE for more information and to make a reservation

Sun - May 03
12:00 PM - 3:00 PM
  Spring Desserts: Pate a Choux Workshop Chef Rachel Cuzzone $65

In the world of pastry, some superheroes exist: pastry cream, pie crust, meringue, but none equal the ease and versatility of Pate à Choux. Better known as cream puff dough, this one single dough can produce a myriad of results simply by altering the shape. Cream Puffs, Eclairs, Beignets, Profiteroles, all leavened by steam and ready to be filled savory or sweet. By the end of class, you’ll be making restaurant worthy desserts just in time for your next dinner party. On the menu: Eclairs with Chocolate Pastry Cream and Glaze, Cream Puffs with Whipped Cream, and Paris Brest with Praline Pastry Cream


Click HERE for more information and to make a reservation

Mon - May 04
4:00 PM - 6:00 PM
  Big Kids (Ages 12-16): Taco Monday! Chef Rachel Cuzzone $50

By simple definition, a taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, but why stop there? Crispy, spicy, layered and chocolate dipped, these tacos will have you cheering olé! On the menu: Chipotle Chicken Tacos with Lime Crema, Rice and Beans, and Dessert Tacos with Strawberry Sauce, Ice Cream and Chocolate Chips 


Click HERE for more information and to make a reservation

Tue - May 05
11:00 AM - 2:00 PM
  Lauren's "Breakfast-palooza" Pancakes, Ebelskivers, Granola & More
Tue - May 05
7:00 PM - 8:30 PM
  Dinner at 7: Cinco de Mayo Chef Kelly Sears $45

Bring your best amigos and join Chef Kelly for an evening of south of the border fare at its freshest and finest. Fresh squeezed citrus, charred meats and vegetables, and a spicy-sweet dessert all come together for a meal that’s bursting with flavor. Wine and beer available for sale by the glass. On the menu: Cast Iron Mojo Pork Blade Steaks with Seared Avocado, and Citrus-Chile Sauce, Braised Carrots, Red Onions and Bell Peppers with Ginger, Lime and Cilantro, Ancho Chili Red Rice, and Buttermilk Mexican Chocolate Pound Cake with Cinnamon Chocolate Ganache


Click HERE for more information and to make a reservation

Wed - May 06
6:30 PM - 9:00 PM
  A Night With Mom Chef Kelly Sears $85

It’s in our mother’s kitchen where we make our first taste discoveries, where we learn our first lessons in cooking, where we understand that food is not just for feeding the body but also for nourishing the soul. Bring your mother, your grandmother, your daughter, or your favorite cooking partner and spend an evening enjoying a meal, reconnecting, and participating in a Marcel’s tradition with Chef Kelly and Sam. On the menu: Grilled Flatbread with Spring Peas, Ricotta and Rosemary Honey, Romaine and Arugula with Radish, Mint and Feta, Braised Pork Shoulder, Sam’s Spectacular Czech Dumplings and Pork Gravy, Sautéed Broccoli with Herb Butter, and Lemon Buttermilk Pudding with Vanilla Whipping Cream


Click HERE for more information and to make a reservation

Thu - May 07
6:30 PM - 9:00 PM
  Spring Dinner in the Rockies Chef Brandy Fernow $85

Springtime in the Rockies yields mountain flowers, warmer temperatures and patios used for more than measuring snowfall. Downhill ski runs give way to long hiking trails and the hearty cooking associated with cattle ranches, rodeos and the American cowboys lightens with the season. Paired with an icy craft brew, the cuisine of the Rockies is simple, direct, and distinctly regional. On the menu: Fava and Pea Mascarpone on Toasted Pane with Prosciutto and Balsamic, Herb-Marinated Bison and Beef Steaks with Bacon Butter, Vidalia Onion, Mushroom and Gruyère Gratin, and Sugar-Crusted Dark Chocolate Cake with Colorado Craft Beer Caramel


Click HERE for more information and to make a reservation

Fri - May 08
6:30 PM - 9:00 PM
  Springtime in Loire Valley Chef Kiley Fields $90

The longest river in France, the Loire, boasts a thousand different facets which are forever changing with the days and the seasons. From spring onwards, the Loire becomes gentle and green, revealing the beauty of its landscape and the three wide, gently flowing rivers that pass through this magical region. Freshwater fish, locally grown fruits and vegetables, savory rillettes and creamy goat’s cheese are highlights of the glorious gastronomy of Loire. On the menu: Goat Cheese Soufflé, Asparagus Salad with, Bacon, Egg and Rye Bread Croutons, Sole Meunière with Fennel and Lentils du Puy, and Toasted Almond Cake


Click HERE for more information and to make a reservation

Sat - May 09
10:00 AM - 12:30 PM
  Make and Take: Mother's Day Overnight French Toast Chef Robin Nathan $55

In our new wildly popular series, you’ll make it, take it home, and bake it!  In this class, Chef Robin is ensuring mom wakes up to a delicious breakfast the whole family can enjoy. You’ll learn the secrets to the perfect make-ahead sweet and sumptuous baked French toast and leave with Spring’s early strawberries baked into challah-based toast with sweet streusel. Ready to bake off on mom’s special morning and accompanied with a decadent syrup, breakfast never tasted so good! On the menu: Strawberry and Cream Baked French Toast with Almond Streusel, and Brown Sugar Butter Syrup


Click HERE for more information and to make a reservation

Mon - May 11
4:00 PM - 5:30 PM
  Mid Kids (Ages 9-11): BBQ Backyard Lunch Chef Rachel Cuzzone $85

With the weather warming up, it’s time to change up the lunch routine. Head outside, soak up some sunshine and give your lunch box a saucy twist. Instead of the usual sandwich, apple and chips, head south for a Texas spin on BBQ favorites for a lunch that’s big on flavor and fun to make too!  On the menu: Pulled Pork Sandwiches with Cherry Barbecue Sauce, Baked Macaroni and Cheese Cups, Sweet Tea Lemonades, and Apple Hand Pies with Cinnamon Whipped Cream 


Click HERE for more information and to make a reservation

Tue - May 12
11:00 AM - 2:00 PM
  Jenny's Eggplant Parmesan
Wed - May 13
6:00 PM - 8:30 PM
  Family Cooking Night: Dude Ranch Cooking 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 cook 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: Cheesy Cast Iron Corn Dip with Homemade Tortilla Chips, Chuckwagon Steak Burger with Smoky Cheddar and Sugared Bacon, Muffin Tin Potato Gratin Stacks, and Bonfire “Brownies” with Homemade Marshmallow


Click HERE for more information and to make a reservation

Thu - May 14
6:30 PM - 9:00 PM
  Whole Food Plant Based Cooking (V) Chef Paul Lindemuth $85

Transitioning into a more plant-based diet can be as easy as it is tasty. To get you started, or keep you on track, we’re making dishes that are packed with plant-based protein that will keep you fueled from breakfast until the midnight snack. Learn methods and techniques designed to get the most out of vegetables, grains, nuts, seeds, legumes, and fruits. On the menu: Herbaceous Green Gazpacho, Sheet Pan Toasts with Roasted Spring Vegetables and Mashed Peas, Kimchi-Fried Grains with Quick Pickled Vegetables, and Summer Fruit “nice” cream


Click HERE for more information and to make a reservation

Sat - May 16
6:30 PM - 9:00 PM
  Spring Bites and Craft Cocktails Chef Paul Lindemuth $85

Easy breezy, light and bright; moving from the heavy coat of winter to the light jacket of spring is reason enough to celebrate. But spring is full of plenty more - Memorial Day, graduations, weddings, and showers. Make your springtime celebrations extra festive with refreshing cocktails and tasty bites. Whether you’re hosting a party or just need a reason to celebrate, spring is in the air and it’s time to let the party planner within you blossom. On the menu: Honey Rose Margaritas, Cherry Blossom Cocktail, Smoked Pineapple Cocktail, Garlic Roasted Shrimp Cocktails with House-Made Green Goddess Dressing, Arugula and Fava Bean Crostini, Deviled Green Eggs with Roasted Red Peppers and Capers, Greek Meatballs, Tortellini/Antipasto Skewers, and Lemon Blondies 

Click HERE for more information and to make a reservation

Mon - May 18
4:00 PM - 5:30 PM
  Little Kids (Ages 6-8): Italian with a Twist Chef Rachel Cuzzone $40

Who says lasagna must be made in a pan? What if tiramisu was made in an individual cup? It’s time to turn Italian cuisine upside down and spin classic into modern and fun. We’re breaking some cooking rules and it’s going to be tasty! On the menu: Lasagna Roll Ups, Garlic Bread Twists, Individual Tiramisu, and Orange Italian Spritz


Click HERE for more information and to make a reservation

Tue - May 19
11:00 AM - 2:00 PM
  Jennifer's Green Salad with Artichoke Pimento Dressing
Tue - May 19
7:00 PM - 8:30 PM
  Dinner at 7: The Greens of Spring (V) Chef Paul Lindemuth $45

Bright, crisp, pushed from the ground vegetables, fresh herbs, and bright pesto, these are the plates of spring. Nature’s seasonal stars are popping up into your local markets which makes pulling together a fresh spring meal a breeze. Wine and beer available for sale by the glass. On the menu: Farro And Kale Salad with Goat Cheese, Roasted Green Beans with Lemon and Capers, Roasted Cauliflower Steaks with Housemade Cashew Butter, and Lime/Mascarpone Panna Cotta with Raspberries

Click HERE for more information and to make a reservation

Thu - May 21
6:30 PM - 9:00 PM
  Grill Season: Go! (KJ) Chef Kiley Fields $85

In the Midwest, we know warm weather has arrived when the neighborhood fills with the tantalizing aroma of backyard grills. As the kick-off to summer begins on Monday, it’s time to get your grill on and join us at our Kamado Joe ceramic outdoor grill celebrating all that is summer with grill perfect recipes. More than burgers and bug spray; a backyard cookout means no rules when it comes to deciding what goes on the grill. On the menu: Korean-Style Short Rib Lettuce Cups, Grilled Chicken Adobo, Grilled Kale with Lemon, Mustard Garlic Potato Salad, and Blueberry Cornmeal Cake with Vanilla Ice Cream


Click HERE for more information and to make a reservation

Fri - May 22
6:30 PM - 9:00 PM
  Sonoma Spring Wine Dinner Chef Robin Nathan $95

Spring blooms beauty in wine country. Celebrate the season of beginnings when certain foods are at their peak; beautiful, seasonal, fast and fabulous. Whether it’s soft and juicy, delightfully savory or has a hint of sweetness, come and enjoy wine country flavors and the wines that make perfect partners for early spring fare. On the menu: Crostini with Burrata and Fava Smash, Baby Greens with Blackberries & Artisan Croutons & Dijon-Honey Vinaigrette, Roasted Herb-Crusted Lamb Racks over Herbed Farro Cilantro-Mint Vinaigrette, and Sweet Cheese Mousse with Balsamic Roasted Strawberries


Click HERE for more information and to make a reservation

Tue - May 26
11:00 AM - 2:00 PM
  Teri's Quick Chicken Schwarma
Thu - May 28
6:30 PM - 9:00 PM
  Midwest Fresh Chef Robin Nathan $85

The rich farmlands of the Midwest start to come alive in late spring, spotlighting all the edible treasures the heartland has to offer. Tender spring greens, early berries, and locally grown wheat are all the yield of the flatlands. Teeming with life, America’s farmers and ranchers, foragers and chefs contribute to the Midwest’s great culinary heritage.  On the menu: Spring Vodka Tonics, Spring Greens with Strawberries & Goat Cheese Croutons, Pan Roasted Pork Tenderloin with Mushroom Pappardelle and Lemon Almond Tart


Click HERE for more information and to make a reservation

Sat - May 30
6:30 PM - 9:00 PM
  Seafood Grilling (KJ) Chef Kiley Fields $90

Move beyond burgers and expand what the grill can do. Utilizing the Kamado Joe ceramic grill, Chef Kiley will elevate the backyard barbeque from chicken and hot dogs to fish and shellfish! The unique circular shape of the Kamado Joe circulates the heat for more uniform and effective cooking and the well- insulated ceramic body keeps the heat in the grill resulting in moist, delicate fish and seafood.  On the menu: Grilled Shrimp with Chermoula, Char-grilled Octopus and Celery Salad with Oregano Lemon Vinaigrette, Mahi-Mahi with Spiced Mango Chutney and Lime Rice, and Pain Perdu with Balsamic Strawberries

 Click HERE for more information and to make a reservation

Tue - Jun 02
11:00 AM - 2:00 PM
  Denise's Poblano & Bacon Quesadilla w/Pickled Pineapple Salsa
Wed - Jun 03
6:30 PM - 9:00 PM
  Celebrating Frida with Marcel's & Andrew's Garden $140

Two perfect pairings: Marcel’s + Andrews Garden. Floral arranging with tasty bites + delicious sips. Celebrate Frida while you create something special to take home and enjoy the flavors of Frida’s native country. Included in the evening: wine, beer, and other beverages, the recipes for all the dishes enjoyed that evening, and all the flowers/plants and supplies used to create the arrangements. As a bonus, all regular price merchandise at Marcel’s will be 20% off for this evening only.


Click HERE for more information and to make a reservation

Thu - Jun 04
6:30 PM - 9:00 PM
  Ripe Right Now! (V) Chef Kelly Sears $85

Any good cook will tell you that great food starts with great ingredients.  When it comes to choosing fruits and vegetables, this means selecting what’s perfectly ripe and in season. Learn how fruit and vegetables can go from bitter and inedible to sweet and ready to eat. Feel, smell, and taste your way to a meal that’s bursting with flavor. On the menu: Early Summer Crudité with Avocado Hummus and Blue Cheese Herb Dip. Straight from the Farm Grain Bowl with Charred Green Onion, Roasted Carrots, Red Quinoa, Micro Greens and Rhubarb Cucumber Salsa, and Ricotta Orange Pound Cake with Prosecco Strawberries and Cream


Click HERE for more information and to make a reservation

Fri - Jun 05
6:30 PM - 9:00 PM
  Tuscan Osteria 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: White Bean & Fresh Basil Lemon Crostini, Fresh Hand Cut Pappardelle, Pork Ragu, and Italian Chocolate-Almond Torte


Click HERE for more information and to make a reservation

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

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

Click HERE for more information and to make a reservation

Tue - Jun 09
11:00 AM - 2:00 PM
  Jenny's Egg Roll in a Bowl
Wed - Jun 10
6:30 PM - 9:00 PM
  Sizzling Bites for Backyard Nights Chef Robin Nathan $85

Combine south-of-the-border flair with traditional al fresco entertaining, and you’ve got yourself a fiesta!  From the classic California cut, tri tip and amped up shrimp nestled in crunchy tostadas, Mexican flavors taste even better in the backyard. Finish the night off with one of Chef Robin’s ice cream specialties and you’ve got one sizzling night. On the menu: Queso Fundido Tostadas with Shrimp, Chipotle Rubbed Tri Tip with Salsa Fresca, Creamy Pink Beans with Beer & Bacon, and Très Leches Ice Cream with Sweet Rum Sauce


Click HERE for more information and to make a reservation

Thu - Jun 11
6:30 PM - 9:00 PM
  Road Trip: Nantucket Chef Brandy Fernow $85

The island of Nantucket is known for its pristine beaches and friendly year-long inhabitants who graciously welcome thousands of tourists every year during the summer season. But Nantucket is more than just beaches and tourism, it’s home to a bustling food scene and some of the freshest seafood on the east coast. Experience Nantucket one bite at a time. On the menu: Crab Cake Salad with Charred Corn Remoulade, Fava Bean, Walnut and Burratta Cheese Spread with Toasted Bread, Clam Chowder with Leek and Salt Pork, Pan-Seared Fresh Catch Sandwich with Pickled Fresnos and Garlic Aioli, and Rhubarb Buckle with Vanilla Poppyseed Ice Cream

Click HERE for more information and to make a reservation

Sat - Jun 13
6:30 PM - 9:00 PM
  Summer Pairings: Crisp Whites and Pink Rose Chef Paul Lindemuth $90

The trees have leaves again, outdoor grills are fired up, and our eating habits are changing. As the weather warms, what we serve with what we drink changes, too. Culinary partners should enhance each other not overwhelm; salad greens love pinot grigio, seafood and Spanish whites play nice in the sandbox, and tomatoes make great friends with hot-pink rosés. When it comes to pairings, Chef Paul will teach you how to follow some guidelines and sometimes even break some rules. On the menu: Cucumber/Tomatillo Gazpacho, Zucchini Ribbon and Charred Corn Salad, Basil and Smoked Mozzarella Stuffed Chicken Breasts, and Lemon/Raspberry Pound Cake


Click HERE for more information and to make a reservation

Mon - Jun 15 -- Thu - Jun 18
11:00 AM - 1:00 PM
  Big Kids (Ages 12-16) Camp: Frida Kahlo Inspired Chef Kelly Sears $180/4 days or $50/day

Frida Kahlo used canvas for her art. In the kitchen, food becomes art. Known for her love of eating, this week we are exploring Frida’s Mexico. From roadside stands, to home kitchens, and iconic dishes, the flavors of Mexico inspire. On the menu:

 

Monday: Jicama and Spicy Orange Salad, Pork Picadillo Quesadillas, Mexican Tomato Rice and Beans, and Churro Waffles

 

Tuesday: Mexican Chopped Salad with Chipotle Herb Dressing, Smoky Black Bean and Cheddar Burrito, Mango Salsa, and Frozen Mexican Fruit Pops

 

Wednesday: Grilled Watermelon Salsa with Spicy Lime Tortilla Chips, Chili Garlic Shrimp Salad, Green Chili Chicken Enchiladas, and Dessert Nachos with Mexican Chocolate Sauce

 

Thursday: Steak Tacos with Roasted Tomato Salsa, Mango & Chipotle Guacamole, Mexican Grilled Corn Salad, and Mexican Chocolate Brownies


Click HERE for more information and to make a reservation

Wed - Jun 17
6:30 PM - 9:00 PM
  Summer's Best Fish Chef Paul Lindemuth $85

To get beach-season ready, nothing satisfies like a fish focused early summer meal. A fresher than fresh ceviche, summer whitefish, gently sautéed in flavorful butter share the plate perfectly with June’s fresh berries and garden-fresh herbs.  On the menuSummer Salmon Ceviche, Green Goddess Quinoa Salad, Pan-Seared Whitefish with Basil/Tomato Butter, and Lemon/Poppyseed Blueberry Shortcakes


Click HERE for more information and to make a reservation

Thu - Jun 18
6:30 PM - 9:00 PM
  Southwestern Tex Mex Chef Kiley Fields $85

Grilled meats, bursts of just-squeezed lime, the heat of the chili, grilled quesadillas, spicy fajitas, smoky street corn; a blast of Texan Tejano culture with a bit of Mexico all made fresher with a hint of summer. Transport an explosion of flavors and textures south of the border to your own back yard. On the menu:

Melon Agua Fresca, Puffy Tostada Con Queso, Beef and Shrimp Fajitas with Guacamole, Pico De Gallo, and Corn Salsa, and Horchata Rice Pudding with Cherries


Click HERE for more information and to make a reservation

Fri - Jun 19
6:30 PM - 9:00 PM
  Garden Party: Food & Friends Chef Kelly Sears $90

There’s no better summer ritual then sharing food with friends. Whether it’s a weekend get-together with the neighbors, or sharing special time with out of town guests, half the fun is cooking and eating together.  

Create a meal with fresh-right-now ingredients that come together quickly. Roll up your sleeves, sip, prep, and dine. The result is the perfect recipe for a night of good food and good friends. On the menu: Early Summer Melon Board, Grilled Peach and Bacon Salad with Creamy Buttermilk Dressing, Espresso Rubbed Pork Tenderloin with Homemade Giardiniera, Deviled Potatoes, Roasted Asparagus with Prosciutto, Microgreens and Hard Cooked Eggs, Sweet Shortcake Bar with Lemon Whipped Cream


Click HERE for more information and to make a reservation

Sat - Jun 20
10:00 AM - 12:30 PM
  Make and Take: Dad's Day Breakfast Pastries Chef Rachel Cuzzone $55

Nothing says Sunday morning like a warm, gooey batch of pastries. And what Dad wouldn’t want to wake up to the aroma of butter, cinnamon and brown sugar from freshly baked sweet rolls and sticky buns. In class we will mix knead, rise, and proof. Next up, hand-shaping the rolls and nestling them into your take-away pan for the overnight rise. In the morning, just pop them into the oven and let the scent of warm, buttery-sugary goodness fill your home. Yum! On the menuClassic Cinnamon Rolls with Cream Cheese Icing and Caramel Apple Sticky Buns 


Click HERE for more information and to make a reservation

Sat - Jun 20
6:30 PM - 9:00 PM
  Summer Solstice Party Chef Brandy Fernow $85

The longest day of the year seems like the ideal excuse for a party! The spotlight is on all things so much better in the summer: juicy fresh fruits, fresh from the garden herbs and vegetable, grilled meats, and sparkly, light and refreshing batched cocktails. Turn your extra long day into one extra-long party filled night. On the menu: Block Party Rum Punch, Cucumber Jalapeño Batched Margaritas, Sweet Corn Succotash Cup with Basil Pesto, Hula Pork Slider with Caramelized Pineapple, Toasted Vidalia Onion Dip with Crostini, Mini Tilapia Taco with Stone Fruit Guacamole, Chicken Skewer with Strawberry Rhubarb Barbeque Sauce, Mini Mason Jar Blackberry Cheesecakes, and Dark Chocolate Brownie Bites with Pretzel Whipped Cream


Click HERE for more information and to make a reservation

Mon - Jun 22 -- Thu - Jun 25
11:00 AM - 12:30 PM
  Mid Kids Camp (Ages 9-11): One Dish - Three Countries Chef Katie Wojciechowski $160/4 days or $45/day

Every country has its own version of culinary delights that might be called one thing here in the United States and something completely different elsewhere across the world. For breakfast, we flip pancakes in a hot skillet and slather them in butter and syrup. If France, pancakes are called crepes and are thin, light, folded and filled or drizzled with sweet or savory. This week explore the delicious world-wide differences of foods across the globe. On the menu:

 

Monday - The Pancake:

Japanese Soufflé Pancakes with Whipped Cream and Fresh Berries

French Crepe filled with Chicken Mornay Sauce

Dutch Pancake Finished with a Dusting of powdered sugar and chocolate sauce

 

Tuesday - Handheld Favorites:

Argentinian Beef Empanadas

Chinese Chicken and Vegetable Pot Stickers

Polish Potato and Cheddar Pierogis

 

Wednesday - The Bun:

Persian Fresh Naan Bread with House made hummus

All American Classic Sliders

Greek Pitas with Chicken Gyro Filling

 

Thursday - Fried Chicken:

American Southern Fried Chicken Legs

Indonesian Pan-Fried Chicken

German Wiener Schnitzel 


Click HERE for more information and to make a reservation

Wed - Jun 24
6:30 PM - 9:00 PM
  Perfect Picnic Food Chef Kiley Fields $85

Fourth of July is right around the corner. We are in full swing for all things summer: picnics, camping, days at the beach, weekends at the lake. Serious outdoor entertaining calls for serious outdoor food. Whether you are in the it’s-best-eaten-cold or best-piping-hot side of the road, there’s an art to fried chicken to yield a crackling skin outside and juicy, tender meat inside. And no picnic is complete without the sides, and Chef Kiley is serving up some comfort food sides that will make even the best fried chicken a little jealous. On the menu: Smoked Deviled Eggs, Watermelon Greek Salad, Mexican Corn Salad, Fried Chicken Sandwich with Pimento Cheese, and Strawberry Buckle with Vanilla Bean Whipped Cream


Click HERE for more information and to make a reservation

Thu - Jun 25
6:30 PM - 9:00 PM
  Girls Night Out: Summer Sangria Party Chef Brandy Fernow $85

Sangria is the delicious cocktail that combines the best of summer by infusing wine, summer fruits, and a bit of bubbly. Not only is it a refreshing way to cool off but it’s simple to make and a splash hit at your next barbeque. Paired with small plates that show off big flavor, this tapas style menu confirms that good things do come in small packages. On the menu: St. Germain, Mint and Melon White Sangria, Sparkling Cava and Red Wine Sangria with Summer Berries, Roasted Corn and Goat Cheese Soup with Brown Butter Wild Mushrooms, Cinnamon and Coriander Spiced Salmon Bites with Salsa Verde, Fried Cauliflower with Smoky Spanish Romesco, Chorizo and Beef Meatballs with Garlicky Almond Sauce, Crostini with Herbed Queso and Pepper Jam, and Sweet Cinnamon Torijjas (Spanish Sweet Bread) with Orange Honey


Click HERE for more information and to make a reservation

Fri - Jun 26
6:30 PM - 9:00 PM
  Frida Kahlo's Mexican City Street Foods Chef Robin Nathan $90

With Frida mania in full swing, Chef Robin is exploring the artist’s birthplace and final residence, Coyoacán, Mexico through the neighborhood street food. Coyoacán’s main plaza, cobblestoned and plant-filled, is divided in halves, called Jardín Centenario and Jardín Hidalgo. They form a typical colonial Mexican town square, complete with benches for people-watching and gazebos for music and vendors selling their wares. The market where Frida shopped, the cantina where she drank, and the Tostadas Coyoacán abundant with toppings and crispy corn tortillas are artfully explored in tonight’s class. On the menu: Chicken Tinga Tostadas with Salsa Roja and Avocado, Pork Tacos al Pastor with Grilled Pineapple, Tlacoyos (Corn Cakes) with Cheese & Beans, Elote, and Fresh Lemon Ice Cream with Cajeta


Click HERE for more information and to make a reservation

Sat - Jun 27
6:30 PM - 9:00 PM
  Summer Italian Wines and Antipasti Chef Kiley Fields $90

When outdoor patios and balconies beckon, it’s time to break out the great matchup Italian wines and antipasti. Before the meal nibble platters morph into summer meals when filled with cured meats, olives, marinated vegetables and a whole range of cheeses. Paired famously with light, refreshing Italian wines, you’ve got yourself the makings of a spectacular evening ahead. On the menu: Broiled Peppers with Cured Meat and Fresh Mozzarella, Marinated Blackberry and Citrus Salad, Shrimp and Cherry Tomato Fra Diavolo, Seared Tenderloin Tartine with Arugula, Ricotta, and Caper Anchovy Sauce, and Butterscotch Budino


Click HERE for more information and to make a reservation

Mon - Jun 29 -- Wed - Jul 01
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Camp: Snacks and Sweets Chef Katie Wojciechowski $110/4 days or $40/day

Snacks and sweets are oh so delicious and can actually be good for you! Skip the processed candy, packaged bakery, and chips in the bag for irresistible made-from-scratch sweet treats and crispy, crunch snack time favorites. On the menu:

 

Monday:

Parmesan Garlic House Made Potato Chips

Dry Rubbed Oven Baked Chicken Wings with Ranch Dipping Sauce

Root beer Float Cookies

 

Tuesday:

House Made Cheez-its

Taco Style loaded Potato Skins

Chocolate Cupcakes with Cookies and Cream Frosting 

 

Wednesday:

Pretzel Bites with Honey Mustard Dipping Sauce

Chicken Satay with Roasted Red Pepper Hummus

Classic Brownies

 

Click HERE for more information and to make a reservation

 

© 2011 Marcel’s Culinary Experience