Sat - Feb 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

Sat - Feb 01
6:30 PM - 9:00 PM
  Willamette Valley Wine Dinner Chef Kiley Fields $90

The Willamette Valley, close to the same latitude as France’s Burgundy wine growing region, is known for its world class Pinot Noir and Pinot Gris.  Riding the rising wave of popularity in the U.S. as well as around the world, Oregon is being hailed as the new home of these grapes. Sip and share Pinot Noir and Pinot Gris from Willamette Valley wineries and imagine a view of the Oregon coastal range on the western horizon. On the menu: Selection of Willamette Valley Wines, Steak Tartare with Toast Points, Wedge Salad with Blue Cheese Vinaigrette, Fresh Pesto Risotto with Seared Scallops and Pine Nuts, and Lemon Pots de Crème


Click HERE for more information and to make a reservation

Tue - Feb 04
11:00 AM - 2:00 PM
  Tania's White Bean Flatbreads with Proscuitto & Cheese
Tue - Feb 04
7:00 PM - 8:30 PM
  Dinner at 7: Sunday Suppers Chef Kelly Sears $45

Bring family back to the table and keep a long-time tradition of gathering on Sunday night for dinner.  It’s about so much more than the food that is served. A comforting, delicious Sunday supper has an almost mystical ability to make the weekend feel longer. Wine & beer will be available for sale by the glass. On the menu: Little Gem Salad with Oranges, Grapefruit and Walnut Vinaigrette, Pressure Cooker Pot Roast with Root Vegetable Mash and Gravy, and Double Chocolate Chunk Brownies


Click HERE for more information and to make a reservation

Wed - Feb 05
6:30 PM - 9:00 PM
  Cooking with Le Creuset Chef Kelly Sears & Guest Trish Ranallo $80

Great cooking boils down to ingredients - the better the ingredients you choose, the better the results. Le Creuset cookware is no different.  Like you, they don't compromise when it comes to cooking, only their ingredients happen to be iron, steel, clay and silicone. Join us and learn more about the many facets of Le Creuset. On the menu: Oven Roasted Dates and Almonds with Crusty Bread for Dipping, Creamy Cheddar Soup with Parmesan Black Pepper Croutons, Crispy Lemony Chicken Thighs, Rustic Root Vegetable Tart with Goat Cheese and Fresh Herbs, and Lambic Cherry Crisp


Click HERE for more information and to make a reservation

Thu - Feb 06
6:30 PM - 9:00 PM
  Empanadas: A Tour of Latin America Chef Kiley Fields $85

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. Empanadas, the flaky pastry stuffed with filling take center stage in this Latin American focused class. On the menu: Argentinian Cheesy Spinach Empanadas, Fennel and Grapefruit Salad with Passionfruit Dressing, Mexican Chorizo and Potato Pies with Tomatillo Salsa, Brazilian Shrimp and Tomato Pillows, and Cuban Guava and Cream Cheese Turnovers


Click HERE for more information and to make a reservation

Fri - Feb 07
6:30 PM - 9:00 PM
  Eat Street: Food Truck Street Food Chef Brandy Fernow $85

Cooking isn't just about putting food on the table. The sound of sizzling garlic, the bright crunch of cilantro, the tongue-tingling sensation of exotic spice -- every ingredient is part of a culinary story, a taste of place. 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.  On the menu: Crispy Scallion Pancakes with Ponzu Dipping Sauce, Scallop Tostadas with Chile Tequila Sauce, Pork Bahn Mi Meatball Sandwich with Pickled Slaw, Tom Kha Coconut Soup, Arepa with Mexican Cheese and Chorizo, and Mini Ricotta Donuts with Espresso Chocolate Sauce

 

Click HERE for more information and to make a reservation

Sat - Feb 08
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Valentine Treats Chef Rachel Cuzzone $40

Set your heart aflutter with Chef Rachel’s heartfelt menu designed for you to create, bake, eat and love! Valentine’s Day is the perfect time to create sweet and savory treats fit for lunch or dinner, for home or school, all designed to make your heart happy. On the menu: Cherry Chocolate Whoopie Pies, Strawberry Tiramisu, Valentine Blossom Cookies, and Love Punch 


Click HERE for more information and to make a reservation

Sat - Feb 08
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Be My Valentine Chef Rachel Cuzzone $40

Behind every great soccer player may lie the next great pastry chef!  Let your young chef cook, create, and celebrate, Valentine’s style with Chef Rachel as she steers them down the path to baking, frosting, decorating, and eating the best valentine sweets in town. On the menu: Vanilla Cream Whoopie Pie, Individual Chocolate Puddings, White Chocolate Heart Bites, and Cinderella Mocktail


Click HERE for more information and to make a reservation

Sun - Feb 09
12:00 PM - 2:30 PM
  Chocolate and Caramel Class Chef Rachel Cuzzone $75

Chocolate and caramel, the perfect bff’s. Decadent and rich, creamy and gooey, partners from sweet heaven. Chocolate alone is good, but chocolate and caramel together are even better. Chef Rachel will navigate the spectrum of chocolate from white to dark and introduce you to the harmonious mix of flavors caramel can yield; sweet, salty, fat and bitter. All that from a small bean and simple cooked sugar. On the menu: Milk Chocolate Caramel Turtles, Vanilla Bean Dark Chocolate Ganache Truffles, Chocolate Decos, and Handmade Hot Chocolate (candies will be boxed for take home) 


Click HERE for more information and to make a reservation

Tue - Feb 11
11:00 AM - 2:00 PM
  Julie's Chocolate Puddle Cakes
Wed - Feb 12
11:30 AM - 1:00 PM
  Out to Lunch: Stews - Big Bowls of Goodness Chef Kelly Sears $40

There’s nothing better for the soul or the belly than a pot of homemade 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 stew. Wine & beer will be available for sale by the glass. On the menu: Fresh Winter Greens with Citrus Salad and Honey Dressing, Creamy Chicken Stew with Dumplings, and Warm Hazelnut Brown Butter Brownies


Click HERE for more information and to make a reservation

Wed - Feb 12
6:00 PM - 8:30 PM
  Family Cooking Night: Made with Love 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. 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:  Herbed Tomato Soup with Grilled Cheese Croutons, Prosciutto-Wrapped Chicken with Fontina and Basil, Hand-Rolled Sweet Potato Gnocchi, and Heart-Shaped Hand Pies with Sweet Berry Sauce


Click HERE for more information and to make a reservation

Thu - Feb 13
6:30 PM - 9:00 PM
  Weekend Get Away: Santa Fe Chef Robin Nathan $85

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:  Blue Corn Fritters with Lime Crema & Tomato Salsa, Hatch Green Chile Stacked Chicken Enchiladas, Toasted Piñon Pilaf, and New Mexico Sopapillas with Honey


Click HERE for more information and to make a reservation

Fri - Feb 14
6:30 PM - 9:00 PM
  Valentine's Day Couples in the Kitchen: Cozy Nights Chef Paul Lindemuth $90

Valentine’s Day and the weather outside is frightful, but inside, the food is so delightful! Best enjoyed in a warm and cozy fashion, this hearty, warming wintry menu is perfect for the holiday celebrating love. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these culinary comforts. The perfect target for Cupid’s arrow. On the menu: Roasted Beet Salad with Goat Cheese and Grapefruit Vinaigrette, Pappardelle with Truffle Butter, Sautéed Chicken Breasts in Red Wine/Green Peppercorn Sauce, and Bittersweet Chocolate Pots de Crème with Raspberry Whipped Cream.


Click HERE for more information and to make a reservation

Sun - Feb 16
12:00 PM - 4:00 PM
  Tamale Workshop Chef Paul Lindemuth $75

Some things are just better when made with others. Homemade tamales are 100% better than frozen and why just make a couple when you can make dozens! What better way to spend a frigid Sunday in February than to join a group in a fragrant kitchen to scoop, smear, tie and wrap. Savory and sweet tamales along with accompanying sauces and salsas fill this afternoon’s culinary lineup. On the menu: Chipotle Pork Tamales with Cilantro-Lime Crema, Charred Corn Tamales, Chicken Tamales with Warm Tomatillo/Cilantro Salsa, Fresh Avocado Salsa, and Dulce de Leche/Pecan Tamales.


Click HERE for more information and to make a reservation

Mon - Feb 17
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8): Fun with Fondant Chef Rachel Cuzzone $35

Fondant is like edible play dough, fun to play with, comes in a host of great colors and can be turned into amazing shapes and designs. And fondant tastes a whole lot better too! On the menu: Cupcakes with Fondant Bugs and Garden Theme 

 

Click HERE for more information and to make a reservation

Mon - Feb 17
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11): Fondant Cupcakes Chef Rachel Cuzzone $40

Move over buttercream, it’s time for fondant. From basic to fancy, fondant will take your decorating game to the next level. Learn to knead to the proper consistency, color and cover your cupcakes with artful designs. One the menu: Cupcakes with Custom Decorating Themes: Floral, Ombre, and Emoji 


Click HERE for more information and to make a reservation

Mon - Feb 17
5:30 PM - 7:30 PM
  Big Kids (Ages 12-16): Classic Cakes Chef Rachel Cuzzone $50

Build and decorate two delightfully delicious cakes to take home and enjoy with the family. Chef Rachel is going vintage with classic cakes that everyone will love. Dessert never tasted, and looked, so good! On the menu: Classic Devil’s Food Cake with Ganache and Chocolate Swiss Buttercream, Hummingbird Cake with Cream Cheese Icing and Candied Pecans, Chocolate Decorations 


Click HERE for more information and to make a reservation

Tue - Feb 18
11:00 AM - 2:00 PM
  Denise's Skillet Ravioli with Spinach
Wed - Feb 19
6:30 PM - 9:00 PM
  Fish for the Lenten Table Chef Paul Lindemuth $80

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. On the menu: Linguini with Creamy Tuscan Shrimp, Parmesan Crusted Cod, Parmesan Brussels Sprouts Salad, and Pear and Almond Cake


Click HERE for more information and to make a reservation

Thu - Feb 20
6:30 PM - 9:00 PM
  Vermont's Winter Table Chef Brandy Fernow $85

One visit to Vermont and you’ll realize the culinary scene stretches beyond maple syrup! Leading the nation in the farm to table movement, Vermont residents love the outdoors and take the reins on traditional, small-scale farming. Vermont especially overachieves in the dairy department. The state that boasts one cow for every 3.8 people isn’t messing around! From Ben & Jerry’s to a plethora of artisanal cheesemakers, Vermont has become a food lovers dream come true. On the menu: Wild Mushroom Toasts with Jasper Hill Farms Creamy Winnimere and Crumbled Hazelnuts, Little Gem Salad with Jasper Hill Farms Cave Aged Cheddar and Pistachio Gremolata, Rosemary Brined Pork with Maple Chile Glaze, Red Flannel Potato Hash, and Molasses Shortcakes with Spiked Plums and Cream

Click HERE for more information and to make a reservation

Fri - Feb 21
6:30 PM - 9:00 PM
  Bourbon Bash Chef Robin Nathan $90

Fat Tuesday is next week; the last day of carnival season before giving up your favorite foods and drink for the Lenten season. Bourbon, a barrel-aged distilled spirit made primarily from corn, will be the star of this show. From glass to plate, let the celebration of Fat Tuesday begin! On the menu: Kentucky Bourbon Mules, Charred Radicchio Salad with Pears & Maple-Bourbon Vinaigrette, Grilled Flank Steak with Bourbon Reduction over Scallion-Tossed Potatoes and Vanilla Brown Sugar-Bourbon Ice Cream


Click HERE for more information and to make a reservation

Sun - Feb 23
12:00 PM - 3:00 PM
  Croissant Workshop Chef Rachel Cuzzone $75

Very little rivals the croissant. Yeasted dough, layered with butter and given a succession of folds that create the distinct characteristics and profile of the classic croissant. Light and airy and shatteringly crispy, deeply caramelized with buttery flavor, croissants are a labor of love absolutely worth the time. In this class you will work in reverse, starting with dough that is ready to shape. While that dough proofs and bakes, you will mix and laminate your own dough to proof and bake off at home. On the menu: Classic Croissant, Chocolate Almond Croissant, Ham & Cheddar Croissant, Scrap Dough Techniques 


Click HERE for more information and to make a reservation

Tue - Feb 25
11:00 AM - 2:00 PM
  Didi's Farro and Sausage Stew
Tue - Feb 25
7:00 PM - 8:30 PM
  Dinner at 7: Road Trip - NOLA Chef Rachel Cuzzone $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 flavors of New Orleans with our version of Bourbon Street.  Come and experience the global melting pot of New Orleans cuisine. Wine and beer available for sale by the glass. On the menu: Creamy Red Beans & Rice, Classic Cajun Shrimp with Southern Remoulade, and French Quarter Style Bananas Foster 


Click HERE for more information and to make a reservation

Wed - Feb 26
11:30 AM - 1:00 PM
  Out to Lunch: Chowda! Chef Brandy Fernow $40

Chowder comes from the French word "chaudiere", the pot in which the chowder was cooked. Yet to most Americans today, chowder means clam chowder, either New England with a cream base, or the tomato-based Manhattan style. Although the main ingredient of a chowder ranges widely, from corn to seafood, the result is the same; hearty and satisfying! Wine & beer will be available for purchase by the glass. On the menu: Seafood Chowder, Caramelized Onion and Gruyere Tart, and Spiced Espresso Cake with Warm Toffee Sauce


Click HERE for more information and to make a reservation

Wed - Feb 26
6:30 PM - 9:00 PM
  Italy's Seaside Towns Chef Kiley Fields $80

Italy boasts a wealth of postcard perfect coastal towns, each with its own panorama of breathtaking ocean views and even better culinary treasures. Chef Kiley is highlighting the cuisine of Italy’s seaside towns where coastal charm is abundant, and freshness is paramount. On the menu: Crispy Calamari with Cherry Peppers and Spicy Marinara, Mixed Green Salad with Cranberry, Apple and Fresh Mozzarella, Linguine with Clams, White Wine Sauce and Fresh Basil, and Lemon Raspberry Crostata


Click HERE for more information and to make a reservation

Thu - Feb 27
6:30 PM - 9:00 PM
  French Country Bistro with Wine Pairing Chef Robin Nathan $90

Bistro fare is warm, bistro is family, the center of social life in Paris. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is earthy, not fussy, no-nonsense, soul-satisfying cuisine.  Pull up a chair and enjoy a lovely meal along with carefully curated wines to pair with each course. On the menu: Baby Greens with Fresh Orange and Warm Goat Cheese Croutons, French Beef Stew with Red Wine Sauce, Horseradish-Parsley Potatoes and Rustic Pear Cake with Sugar Crust


Click HERE for more information and to make a reservation

Sat - Feb 29
10:00 AM - 12:00 PM
  Make and Take: Tomato Soup and Foccacia Muffuletta Chef Kiley Fields $55

In this class, you make it, take it home, and enjoy it for your next meal!  What lunch is more satisfying than the classic soup and sandwich combination? Chef Kiley is pairing tomato soup with the world-class, New Orleans originating sandwich, the muffuletta. A distant relative of the Italian sub, the muffuletta offers layers of meats and cheeses, a tapenade spread and a pickled veg all “sandwiched” on pillowy focaccia. The most important part of the sandwich, the resting stage. An overnight stint improves this sandwich by allowing all the flavors to meld together. If you can wait that long to eat it, this is the make and take for you! On the menu: Smokey Tomato Soup and Muffuletta with Olive Spread and Pickled Red Onions.


Click HERE for more information and to make a reservation

Sat - Feb 29
6:30 PM - 9:00 PM
  Suds & Swine Chef Kelly Sears $90

Hogs and hops, pigs and ale, bacon and brew, call it what you will but the result is still the same; all things pork paired with the perfect beer. Hoppy Pale ales cut through the spices of the seasoning in pulled pork while the smoky malts of a porter with subtle hints of chocolate complement the sweetness of a barbeque sauce. Pork, paired with the perfect brew, complements the flavors of each, completing the dish.  On the menu: Assorted Beer Pairings, Smoked Sausage Platter with Onion Confit, Pickled Vegetables, and Grilled Toasts, Brown Ale Simmer Pulled Pork with Caramelized Onions and Pickled Peach Relish, Creamy Mac and Cheese with Bacon Breadcrumbs, and Stout Shakes with Bourbon Caramel Drizzle


Click HERE for more information and to make a reservation

Sun - Mar 01
12:00 PM - 3:00 PM
  French Macarons Chef Rachel Cuzzone $70

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


Click HERE for more information and to make a reservation

Tue - Mar 03
11:00 AM - 2:00 PM
  Tania's Avocado Hummus with Pistachio Salsa Verde
Wed - Mar 04
6:30 PM - 9:00 PM
  Cook Twice, Eat All Week Chef Kelly Sears $80

Long, cold winter nights are starting to give way to longer days and more hectic springtime schedules. It’s time to cook smarter, not harder. This class will feature two main proteins, two main grains, and sheet pan vegetables, that, once cooked, will be shaped into five different meals. With a portion of each recipe already prepared, you'll be able to get a fresh, nutritious, quick dinner on the table every night during the week. On the menu: Big Batch Pulled Chicken, Chuck Roast, Brown Rice, Polenta and Sheet Pan Vegetables turned into: Chicken and Brown Rice Bowls with Roasted Vegetables and Citrus Chile Sauce, Chuck Roast with Goat Cheese & Vegetable Polenta, Vegetable Bisque with Parmesan Black Pepper Croutons, Grilled Polenta Squares with Chicken and Herb Puree, and Chuck Roast Sandwiches Roasted Vegetable Spread and Shallot Mayonnaise


Click HERE for more information and to make a reservation

Thu - Mar 05
6:30 PM - 9:00 PM
  Girl's Night Out: Marché Meets Marcel's Chef Robin Nathan $85

If cheese is your thing, then this is the class for you. We’ll start with a tasting of cheeses - our Marché cheesemonger will speak to cheese classifications, how to buy cheese and store it.  Then we’ll roll up our sleeves and cook! Heat up girl’s night on a Thursday with Marché’s Cheesemonger and Chef Robin. On the menu: Marché Cheese Tasting, Butternut Squash Tart with Ossau Iraty & Chile-Honey, California Tri Tip with Baby Greens and Bleu d’Auvergne Vinaigrette, and Tiramisu Panna Cotta with Mascarpone


Click HERE for more information and to make a reservation

Fri - Mar 06
6:30 PM - 9:00 PM
  Couples in the Kitchen: Sushi & Sake Chef Kiley Fields $90

Spend Friday night with Chef Kiley as she walks you through how to make the foundation of all sushi: delicious, seasoned rice. Next, create a variety of sushi accoutrements, along with vegetables and raw fish, and the basics of dumpling making. Finally, you'll learn to make traditional hand rolls and a variety of maki, all paired with refreshing Japanese Sake. On the menu: Sake tasting, Shrimp Siu Mai, Sushi Rice, Pickled Cucumber Hosomaki, Spicy Crab Uramaki, Salmon Tartare Temaki, and Toasted Coconut Cake


Click HERE for more information and to make a reservation

Sat - Mar 07
10:00 AM - 12:30 PM
  Brunch Favorites Chef Rachel Cuzzone $60

Treat yourself and those around your table that marvelous culinary invention that combines breakfast and lunch. A great way to gather the family to catch up on the week’s news or just to sleep in and make breakfast a little later, brunch cuts down on the host's workload, as it bundles two meals in one. Chef Rachel is offering a warm-from-the-oven baked brunch. On the menu: Cheesy Grits with Crumbled Bacon, Creamy Yogurt Parfait with Homemade Granola, Hearty Biscuits and Gravy, and Vegetable-Packed Brunch Frittata


Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Tue - Mar 10
11:00 AM - 2:00 PM
  Jenny's Mocha Pots de Creme
Tue - Mar 10
7:00 PM - 8:30 PM
  Dinner at 7: Easy to the Table Chef Rachel Cuzzone $45

We sprang ahead on Sunday; more sun, less dreary, more outdoors, and warmer weather right around the corner. As we begin to make the shift from cold weather cooking to warm weather lighter fare, Chef Rachel is working smarter not harder in the dinner making department, sharing shortcuts on saving time without sacrificing flavor. Wine & beer will be available for sale by the glass. On the menu: Pressure Cooker Pulled Chicken, Creamy Cheddar Polenta, and Crispy Apple Cobbler 


Click HERE for more information and to make a reservation

Wed - Mar 11
11:30 AM - 1:00 PM
  Out to Lunch: Citrus Bliss Chef Brandy Fernow $40

Vivid, versatile citrus is the building block for dishes from ceviche and risotto to sweet glazed cake and impart a citrusy hint to rich meats and savory braises. Wake up your routine and taste the best of winter’s brightest jewels. Wine & beer available for sale by the glass. On the menu: Blood Orange and Burrata Farro Salad, Spice Crusted Market Fish with Mandarin Butter Sauce, and Yuzu and Ginger Soufflé with Candied Citrus Zest


Click HERE for more information and to make a reservation

Sat - Mar 14
10:00 AM - 12:00 PM
  Make and Take: Coffee Cakes Customized! Chef Rachel Cuzzone $55

The ultimate morning wake up call, coffee cake! For this make and take, Chef Rachel is sharing her classic coffee cake recipe with a couple of different spins. The endless customizable classic base, with warm notes of vanilla and subtle tang of sour cream bakes with an irresistibly tender crumb. When topped and altered with different flavors, it’s pure magic. In class you will create the base and then flavor both. Take home to bake one for eating now and freeze one for enjoying later. On the menu: Cinnamon Coffee Cake, Berry Cream Cheese Coffee Cake 


Click HERE for more information and to make a reservation

Sat - Mar 14
6:30 PM - 9:00 PM
  South Meets South of the Border Chef Brandy Fernow $90

Tonight, Chef Brandy is serving up Mexican fare with Southern flair. Think a hefty dose of down-home Southern with a splash of spice, lime, and Mexico fresh; Nashville hot chicken with jalapeno slaw or poblano corn chowder. Southern and Mexican ingredients share similar ingredients and similar cooking techniques. When the two flavors come together, it’s the perfect vibe with standout results. On the menu: Mexican Mint Julep, Fried Green Tomatillos and Jicama Slaw Salad with Sweet Habanero Dressing, Nashville Hot Chicken Tacos with Pickled Jalapeño, Spiced Pork Tenderloin with Cilantro Pecan Pesto Rice, and Mexican Chocolate Bread Pudding with Ancho Chile Pralines


Click HERE for more information and to make a reservation

Sun - Mar 15
12:00 PM - 4:00 PM
  Bread Workshop (V) Chef Robin Nathan $75

Very little compares to the warmth freshly baked bread elicits when baked and eaten. Chef Robin is taking bread to the next level this afternoon. The day begins with unique shaping to create the world’s largest cinnamon roll loaf, then you’ll move on to an introduction to Banneton Shaping Baskets, pre-ferments and poolish. Toss in a hearty pot of soup and you’ve got yourself a full day of goodness. On the menu:  World's Largest Cinnamon Roll Loaf, Artisanal White Bread with Banneton Shaping, Harvest Bread with Poolish (pre-ferment) and Mushroom-Barley Soup.  Plus, you'll take home poolish to make another loaf at home


Click HERE for more information and to make a reservation

Mon - Mar 16
5:00 PM - 7:00 PM
  Big Kids (Ages 12-16): Sugar Cookie Decorating - The Art of Royal Icing

Decorating sugar cookies like a pro takes a lot of practice but even a novice can have a “nailed it” result with the right insider information! Chef Rachel is sharing her secrets to ensure success for the perfectly decorated cookie. She has done the baking, now it’s time for you to do the decorating. Master icing consistency, keep your equipment simple, choose the right kind of food coloring, practice piping, learn to flood quickly, and appreciate the toothpick! You’ll leave with a dozen hand decorated sugar cookies to eat or share. On the menu: Spring Theme Sugar Cooking Decorating, Royal Icing - Consistencies, Piping, and Coloring, and Hot Chocolate (Sugar Cookies baked ahead, recipe is included)


Click HERE for more information and to make a reservation

Tue - Mar 17
11:00 AM - 2:00 PM
  Lauren's Pear & Blue Cheese Pizza
Wed - Mar 18
6:00 PM - 8:30 PM
  Family Cooking: Global Kitchen 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. 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:  Mexican Cheese Tamales with Cilantro Pepita Pesto, Pineapple Teriyaki Shrimp with Sesame Asian Noodles, Chicken and Prosciutto Saltimbocca, and Layered French Crepe Cake


Click HERE for more information and to make a reservation

Thu - Mar 19
6:30 PM - 9:00 PM
  Koreatown Chef Kiley Fields $85

Signature dishes of Korea seduce with intoxicating flavors. From bibimbap to bulgogi, Korean spices and ingredients collide in a sweet-spicy result elevating dishes to an addictively delicious level. Built on a base of a huge range of vegetables, from wild greens to leaves and flowers, and copious amounts of rice, these ingredients provide the structure for a wide variation of dishes for every palate. On the menu: Anchovy Peanuts, Blistered Shishito Pepper Banchan, Soy and Sesame Spinach, Kimchi Fried Rice, Rib Eye Bulgogi, Sweet Fried Pancakes with Vanilla Ice Cream


Click HERE for more information and to make a reservation

Fri - Mar 20
6:30 PM - 9:00 PM
  Burgers and Bourbon Chef Paul Lindemuth $85

What better way to indulge in burgers than by pairing them perfectly with bourbon-based cocktails? Build a series of mouthwatering burgers, including bison, lamb, turkey and the supporting cast of sides and even a bourbon-spiked dessert! Once constructed and plated, we’ll pair the perfect burgers and sides with house-made bourbon cocktails. On the menu: The Cooper’s Collins, Stone Cold Larceny, The Forbidden Sour, Lamb Burgers with Spinach and Red Onion Salad, Bison Burgers with Cheddar and Cabernet Onions, Thai-Taste Turkey Burgers, and Salted Maple Pot De Crème with Bourbon Whipped Cream.


Click HERE for more information and to make a reservation

Tue - Mar 24
11:00 AM - 2:00 PM
  Teri's Spicy Meatballs with Brothy Tomatoes
Tue - Mar 24
7:00 PM - 8:30 PM
  Dinner at 7: Fish Focused Chef Paul Lindemuth $45

Fish is inherently fast-cooking and healthy---perfectly suited for a quick midweek meal or a feast with friends. No matter the preparation, paired with veggie loaded whole grains, the result is simple, clean and delicious. Wine & beer will be available for purchase by the glass. On the menu: Smoked Trout Mousse on Pumpernickel, Mediterranean Baked Cod, Chickpea Salad with Za’atar Fried Eggplant, and Roasted Pears with Honey, Pistachios and Mascarpone.


Click HERE for more information and to make a reservation

Wed - Mar 25
11:30 AM - 1:00 PM
  Out to Lunch: Pescatarian Style Chef Kiley Fields $40

Plant based diets of whole grains, nuts, legumes, produce and healthy fats with seafood playing a key role as the main protein source are referred to as pescatarian. Whether you are dipping your toes in the water of healthier eating or just looking for an alternative way to cook, let the process be delicious not burdensome by embracing foods that are tasty, nutritious and simple to prepare. On the menu: Smoked Fish Pâté with Pickled Fennel, Pan-seared Scallops with Lentils, Porcini and Asparagus, and Blueberry Buckle


Click HERE for more information and to make a reservation

Thu - Mar 26
6:30 PM - 9:00 PM
  Eating the Mediterranean Chef Paul Lindemuth $85

Big on flavor, minimal on preparation, add this casual fare to your mealtime rotation. With access to a variety of fresh vegetables, fruits, beans, fish, and legumes, as well as yogurt and olive oil, the Mediterranean style of eating (naturally low in fat, and utilizing the “good” fats) has proven to be one of the best ways to “eat healthy.” Join Chef Paul as he brings the focus of the Mediterranean kitchen to your kitchen. On the menu: Creamy Italian White Bean Soup, Moroccan Fish with Peppers, Tomatoes and Olives, Briam (Greek Baked Zucchini and Potatoes with Feta), and Apple/Olive Oil Cake.


Click HERE for more information and to make a reservation

Fri - Mar 27
6:30 PM - 9:00 PM
  Paella Party Chef Robin Nathan $90

This iconic dish of Spain can take on many forms, each more delicious than the next.   We’ll start the party with a couple of bites and then take a deep dive into paella.  We’ll explore its origin, classic ingredients, and the proper way to create soccarat – that beautiful, crusty rice which forms on the pan’s bottom. Of course, no party would be complete without a fun and bubbly sangria. On the menu: Cava Sangria, Marche Spanish Cheese & Charcuterie Platter, Mushrooms in Garlic Sauce over Baby Greens, Paella Mixta with Shrimp, Mussels & Spanish Chorizo, and Roasted Pears with Cabrales Blue Cheese & Walnuts with Honey Vanilla Ice Cream


Click HERE for more information and to make a reservation

Mon - Mar 30 -- Wed - Apr 01
11:00 AM - 12:30 PM
  Little Kids (Ages 6-8) Spring Break Camp: Bunny Ready Chef Kelly Sears $40/day or $110 all three days

With Easter in just a couple of weeks, it’s time for some egg-cellent dishes that you can make to contribute to the holiday table. Easter breakfast, celebration Easter lunch and yummy Easter desserts, roll up your sleeves for three days of menu ideas perfect for your family celebration, no matter what time of day you host. On the menu:

 

Monday, March 30: Easter Breakfast: Stuffed French Toast, Sweet Maple Bacon Twists, Raspberry Cream Cheese Coffee Cakes

 

Tuesday, March 31: Easter Lunch: Ham and Cheese Pinwheels, Deviled Egg Chicks, and Marshmallow Fluff Fruit Salad

 

Wednesday, April 1: Easter Dessert: Bunny Marshmallow Pops, Candy-Coated Strawberry Carrots, Easter Chick and Easter Basket Cupcakes


Click HERE for more information and to make a reservation

Mon - Mar 30 -- Thu - Apr 02
2:00 PM - 3:30 PM
  Mid Kids (Ages 9-11) Spring Break Camp: Easter Around the World Chef Kelly Sears $45/day or $160 for all four days

Beyond colored eggs, peeps, and ham, people all around the world celebrate Easter with different foods that are traditional to their country and region. Some indulgent, all delicious, take a seat at the table this week sampling Easter foods from around the world. On the menu:

 

Monday, March 30: Greek Easter: Tzatziki and Pita, Greek Chicken with Roasted Potatoes with Olive Oil, Lemon and Oregano, and Greek Custard Pie

 

Tuesday, March 31: Italian Easter: Citrus Salad, Baked Stuffed Shells, and Lemon Syrup Cakes

 

Wednesday, April 1: German Easter: Baked Breakfast Eggs with Black Forest Ham and Emmenthaler, Potato Dumplings with Brown Butter, and Carrot Cake

 

Thursday, April 2: Mexican Easter: Chorizo & Potato Empanadas with Fresh Salsa, Crema and Queso Fresco, Red Chile Chicken Chilaquiles (shredded chicken with mild chile sauce and tortillas) and Mexican Wedding Cookies

 

Click HERE for more information and to make a reservation

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

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


Click HERE for more information and to make a reservation

Mon - Apr 13
4:00 PM - 6:00 PM
  Big Kids (Ages 12-16): Cookie Baking Workshop Chef Rachel Cuzzone $45

The baking is just as fun as the eating with this sweet list of favorites perfect for filling the family cookie jar. Do you dunk in milk or stack a couple together? Break them in half and share, or twist the stuffed ones apart and eat the inside first? Whether you are a traditional chocolate chip lover or like to mix things up with a twist on classic favorites, Chef Rachel is baking up something for everyone. On the menu: Classic Chocolate Chip, Midwest Made’s After School Special, Bakery Style Butter Cookies, and Milk Bar’s Confetti Cookies 


Click HERE for more information and to make a reservation

Tue - Apr 14
11:00 AM - 2:00 PM
  Denise's Fruited Snow Pea Toss w/Poppy Seed Dressing
Wed - Apr 15
6:00 PM - 8:30 PM
  Family Cooking Night: Buddha Bowls 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:  Barbeque Chicken and Sweet Potato Bowl with Yogurt Ranch Sauce, Turkey Taco Bowl with Creamy Avocado Sauce, Soba Noodle Bowl with Spiralized Carrots and Peanut Sauce, Ice Cream Bowl with Honey Balsamic Strawberries


Click HERE for more information and to make a reservation

Thu - Apr 16
6:30 PM - 9:00 PM
  Coastal Spring Chef Robin Nathan $85

From the mountains of California and the Pacific Northwest, to the steamy Gulf of Mexico and the urban bustle of New England, spring is the perfect time to savor the flavors from the U.S. Coastal regions. Simple and vibrant, coastal cuisine encompasses an endless array of great seafood and shellfish unequaled in flavor and freshness. On the menu: Baby Spinach Salad with Warm Sautéed Mushrooms & Lemon Vinaigrette, Mussels with Saffron & White Wine with Classic Herb Biscuits, Almost No-Stir Shrimp Risotto and Mango & Cream Panna Cotta


Click HERE for more information and to make a reservation

Fri - Apr 17
6:30 PM - 9:00 PM
  Farm to Fork: Fresh and Seasonal Chef Kelly Sears $90

Spring peas, early radishes, knob onions, tender baby asparagus - nothing beats spring in Illinois! Fruits and vegetables are cropping up, backyard gardens are planted with the promise of a summer harvest and Farmers Markets and the local vegetable stands are just a few short weeks from kicking off.  Chef Kelly has a bushel full of fresh picked flavor to build a tasty array of dishes that satisfy for lunch, dinner, or as a side to a main dish. On the menu: Caramelized Shallot & Onion Dip with Young Spring Vegetables, Early Tender Greens with Charred Asparagus, Hard Cooked Eggs, and Green Goddess Dressing, Espresso Rubbed Pork Tenderloin with Parsley-Tarragon Chimichurri, Greens & Beans with Fried Bread, and Roasted Strawberry Trifles with Butter Crunch


Click HERE for more information and to make a reservation

Sat - Apr 18
10:00 AM - 12:30 PM
  Bakeshop Favorites Chef Rachel Cuzzone $65

If you select your dessert before your main course when eating out, if no day is complete without something drizzled in caramel, or you plan your vacations around what states have the best bakeries, then this class is for you! From upscale patisseries to ground-breaking bakeries, no matter where you live, you should be able to score a sweet treat for your sweet tooth. From Joanne Chang’s Flour Bakery in Boston, to Christina Tosi’s Milk Bar, and Waco’s own Magnolia Table, join Chef Rachel to recreate some of her bakeshop favorites. On the menu:  Milk Bar’s Cornflake-Chocolate-Chip-Marshmallow Cookies, Flour’s Famous Sticky Sticky Buns, Magnolia Table’s Banana Pudding, and Flour’s Carrot Cupcakes with Cream Cheese Frosting 


Click HERE for more information and to make a reservation

Sat - Apr 18
6:30 PM - 9:00 PM
  Indian Street Food Chef Kiley Fields $90

The hidden gem of Indian cuisine, Indian street food. Colorful, bold, full of flavor and texture. Come acquaint yourself with some of the most fragrant and distinct dishes of this country's rich and varied cuisine, from Mumbai to Kolkata to Chennai. Make your way through the streets of India, one bite at a time. On the menu:  Crispy Puffed Pani Puri with Sour Water and Spiced Potatoes, Lamb Samosas, Mumbai Vegetable Pav Bhaji, Mixed Rice and Chicken Biryani, and Phirni Rice Pudding with Pistachios


Click HERE for more information and to make a reservation

Mon - Apr 20
4:00 PM - 5:30 PM
  Mid Kids (Ages 9-11): American Baking Chef Rachel Cuzzone $45

Cookies and bars, fruit desserts, mini cakes, breakfast pastries, the list of American baked goods is as long as your imagination. Spend your after school time baking from scratch and transforming batter into works of edible art!  On the menu: Monster Cookies, Strawberry Shortcakes, Peanut Butter Scotch-A-Roos, and Strawberry Banana Smoothies 


Click HERE for more information and to make a reservation

Tue - Apr 21
11:00 AM - 2:00 PM
  Julie's Crispy Rice & Egg Bowl with Ginger Vinaigrette
Tue - Apr 21
7:00 PM - 8:30 PM
  Dinner at 7: Asian Fresh Chef Robin Nathan $45

Asian cuisine is packed with flavor, simple to prepare, and fabulous to eat. Why succumb to delivery and the takeout box when you can create an authentic meal that’s fulfilling, fresh, and oh so satisfying. Sit back and enjoy the class as Chef Robin whips up a meal for the senses. Wine and beer available for purchase by the glass. On the menu: Fresh Pork & Scallion Gyoza with Sesame-Chile Dipping Sauce, Ultimate Shrimp Fried Rice and Thai Iced Coffee Ice Cream Floats


Click HERE for more information and to make a reservation

Thu - Apr 23
6:30 PM - 9:00 PM
  Vietnamese Cuisine Chef Paul Lindemuth $85

Blending elements of several traditions, Vietnamese cooking places emphasis on lightly prepared dishes with strong aromatic components. Full of sweet, sharp and spicy vibrancy, this chic and simple Vietnamese inspired menu will impress guests with a fresh twist on traditional flavors. On the menu: Vietnamese Caramelized Pork Meatballs, Shrimp Cocktail Banh Mi with Pickled Cucumber, Warm Coconut Rice Salad, and Banana, Coconut and Tapioca Pudding 


Click HERE for more information and to make a reservation

Fri - Apr 24
6:30 PM - 9:00 PM
  Date Night: Cuban Surf & Turf Chef Brandy Fernow $90

The flavorful cuisine of Cuba reflects the country’s Spanish, African, and Caribbean influences. These influences collide in an array of seafood and meat preparations, and unforgettable side dishes that will make you wonder why you didn't explore this cuisine sooner. On the menu: Dark Rum Mojito Cocktail, Cuban Ham and Manchego Cheese Croquettes, Crab Sofrito over Creamy Chive Cornmeal, Lime Marinated Steak with Sweet Plantains and Poblano Sauce, and Chile Chocolate Cake with Guava and Sweet Cream


Click HERE for more information and to make a reservation

Sun - Apr 26
12:00 PM - 3:00 PM
  French Baking Chef Rachel Cuzzone $65

Join Chef Rachel for an afternoon of cakes, pastries, and tarts fresh from the oven. Create luxurious pastries of exceptional quality within a masterful blend of classic European traditions with modern flavor profiles and contemporary palettes.  Try your hand at classic French techniques like luscious tarts and classic madeleines. On the menu: Madeleines, Vanilla Fruit Tartlets, Chocolate Mousse Cups, and Ginger Creme Brûlée 


Click HERE for more information and to make a reservation

Mon - Apr 27
4:00 PM - 5:30 PM
  Little Kids (Ages 6-8): Hometown Baking Classics Chef Rachel Cuzzone $40

Chicago is filled with local bake shops whipping up delicious sweet treats on a daily basis.  Now it’s your turn to be pastry chef for a day!  Join Chef Rachel and spend the afternoon, mixing, baking, whipping and frosting.  Yum! On the menu: Cheesecake Muffins with Whipped Cream, Flaky Biscuits, and Mini Chocolate Cakes with Whipped Chocolate Frosting 


Click HERE for more information and to make a reservation

Tue - Apr 28
11:00 AM - 2:00 PM
  Teri's Greek Shrimp
Tue - Apr 28
6:30 PM - 9:00 PM
  Spring Greens and Grains (V) Chef Brandy Fernow $85

The dynamic duo of greens and grains are loaded with antioxidants, vitamins, and minerals. These spring stars are bold on flavor and deeply delicious. Steam grains for a salad or flash fry for crispy texture and toasted taste. Spring peas, mint, and tender greens sparkle with a splash of citrus. Combine greens and grains for a jazzy veggie burger or reinvent breakfast with a twist on the traditional omelet. Spring is in full swing with these soon to be mealtime favorites. On the menu: Spring Pea, Potato and Watercress Soup with Citrus Crème Fraiche, Chickpea Falafel Burger with Feta and Pepper Slaw, Farro Risotto with Wild Arugula Herb Pesto, and Whole Grain Carrot Cake with Whipped Crème Fraiche and Candied Walnuts


Click HERE for more information and to make a reservation

Thu - Apr 30
6:30 PM - 9:00 PM
  Spring Fresh Chef Kiley Fields $85

With spring in full bloom, you can almost taste it in the air. Heavy comfort foods have taken a back seat to lighter fare designed to welcome back the sun, longer days and warmer weather. Chef Kiley has a bushel full of fresh picked flavor to build a tasty array of dishes that satisfy for lunch, dinner, or as a side to a main dish. On the menu: Wild Mushroom and Pancetta Stuffed Artichokes, Farfalle with Spring Pea Ragu, Browned Butter Seared Scallops, Vanilla Bean Panna Cotta with Cherry Compote

Click HERE for more information and to make a reservation

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

  Cocktail Party with Interactive Demonstrations
  Demo Class
  Hands On Class
  Marcel's Celebration Table (demonstration with dinner in the dining room)
  Special Event
  Walk In Demo - Free!