2019

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Registerearly

online, by phoneor in store

They fillup fast!

Olvera Street So-Cal Mexican

Marketplace(Robin Nathan)6:30 – 9:00 pm

$80

Little Kids Cupcakes!

(Kelly Sears)11:00 am – 12:30 pm

Ages 6 - 8 $40

Mid Kids Be My Valentine

(Kelly Sears)2:00 – 3:30 pmAges 9 - 11 $40

Little Kids Presidential Sweets

Kelly Sears11:00 am – 12:30 pm

Ages 6 - 8 $40Mid Kids

The Presidential Cookie Jar

(Kelly Sears)2:00 – 3:30 pmAges 9 - 11 $40

Big Kids Presidential Pies: Sweet & Savory

(Kelly Sears)5:30 – 7:30 pm

Ages 12 - 16 $50

Out for Lunch: Winter in Provence

(Lynn Dugan)11:30 am – 1:00 pm

$40

Family Cooking Night: Finger Foods

(Brandy Fernow)6:00 – 8:30 pm

$50

Knife Skills at 33:00 – 4:00 pm

$25Bites for the

Big Game(Brandy Fernow)6:30 – 9:00 pm

$85

The Brew Master and the Chef

(John Sanderson of Forge Brewhouse &

Kelly Sears)6:30 – 9:00 pm

$85

Road Trip: Eating San Francisco(Kiley Fields)

6:30 – 9:00 pm$80

Free DemoTeri’s Smashed Chickpea Salad

on Toast 11:00 am – 2:00 pm

Dinner Party Desserts

(Alissa Wallers)12:00 - 5:00 pm

$85

Free DemoJennifer’s Country

Potato Soup w/ Nueske’s Bacon

11:00 am – 2:00 pm

Dinner at 7: Simple and Savory Fish(Paul Lindemuth)7:00 – 8:30 pm

$45

Free DemoJulie’s Sweet Potato

Black Bean Chili 11:00 am – 2:00 pm

Dinner at 7: Cold Weather Comforts

(Kelly Sears)7:00 – 8:30 pm

$45

On the Bone: Cooking Bone In

(Kelly Sears)6:30 – 9:00 pm

$85

Out for Lunch: Sumptuous Soup and

Sandwich Pairings(Brandy Fernow)

11:30 am – 1:00 pm $40

Weekend Get Away: Santa Fe

(Robin Nathan)6:30 – 9:00 pm $80

Italian Sunday Supper

(Kiley Fields)12:00 – 4:00 pm

$80

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Chile and Chocolate:

A Love Story(Paul Lindemuth)6:30 – 9:00 pm

$80

From the Piper Lounge(Kiley Fields)

6:30 – 9:00 pm$85

Marcel’s Mini Cooks Series 1: Fruit and Flavor 10:00 – 11:00 am

$25 per session or $90 for all 4 sessions

Marcel’s Mini Cooks Series 2: Colors &

Vegetables 10:00 – 11:00 am

$25 per session or $90 for all 4 sessions

Couples in the Kitchen: Perfect Pairings(Paul Lindemuth)

6:30 – 9:00 pm $85

Marcel’s Mini Cooks Series 3:

Textures & Dexterity

10:00 – 11:00 am$25 per session or

$90 for all 4 sessions

Marcel’s Mini Cooks Series 4: Fine Motor

10:00 – 11:00 am$25 per session or

$90 for all 4 sessions

Chef Inspired: Stephanie Izard(Robin Nathan)

6:30 – 9:00 pm $85

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11.15.18

C L A S S , D E M O + E V E N T D E TA I L S

2019

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Registerearly

online, by phoneor in store

They fillup fast!

2019

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Registerearly

online, by phoneor in store

They fillup fast!

2019

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Registerearly

online, by phoneor in store

They fillup fast!

FE

BR

UA

RY

Friday, February 1; Friday, February 8; Hands On: Marcel’s Mini Cooks series Ages 4 – 5 $25 per session or $90 for all 4 sessions Friday, February 15; Friday, February 22 10:00 – 11:00 am Marcel’s mini cooks program is a four-week course designed to introduce children age four and five to cooking and to the kitchen. Children who have a hand in preparing new foods are likely to try and eat new foods and ingredients. Cooking also gives pre-schoolers early introductions to subjects they will encounter in school. The kitchen is a playground for chemistry, math, vocabulary, art, reading, and the development of fine motor skills. Each one-hour course will include: recipe cards, cooking instruction and ingredient interaction, touching, smelling, tasting, and eating! An accompanying adult will need to be on-site during class. February 1: Fruit and Flavor: Tasting multiple fruits for identifying flavors (sweet, sour, bitter). Use fruit in pancakes, for a

smoothie, or dipped in chocolate.February 8: Colors & Vegetables: Tasting multiple vegetables for flavor and identifying color. Use to make a vegetable platter with dip.February 15: textures & dexterity: Identifying textures - crunchy, soft, bumpy, smooth etc. for fillings and different kinds of

bread options (tortillas, pita, toast). Use for making a filled wrap. February 22: Fine Motor: Mix & Stir. Stirring and mixing cake or brownies to make a dessert.

saturday, February 2 Hands On: Knife skills at 3 3:00 – 4:00 pm $25Good 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.

saturday, February 2 Hands On: Bites for the Big Game Brandy Fernow 6:30 – 9:00 pm $85Throwing a successful Super Bowl party that won’t leave you needing a timeout comes down to an organized offensive plan. Tackle tips, touchdown treats, and beyond -Gatorade beverages to score you and your guests a great time without missing a minute of the big game. On the menu: Spiked Homecoming Punch, Mini Chicken and Waffles with Candied Jalapeño, Elotes Sliders with Chipotle Aioli, Baked Mac and Cheese with Crunchy Quinoa, Loaded Baked Potato Croquettes, and Ibarra Mexican Chocolate Brownies with Cinnamon Sweet Cream

thursday, February 7 Hands On: Olvera street so-Cal Mexican Marketplace Robin Nathan 6:30 – 9:00 pm $80Olvera Street, the birthplace of Los Angeles, was historically preserved in 1930 as a Mexican Marketplace designed to show-case the customs and early trades of southern California. A brick lined market with old structures, painted stalls, restaurants and street vendors descended from the original vendors, Olvera Street feels exactly like any typical Mexican village plaza. Chef Robin is recreating a stroll around the marketplace tonight. On the menu: So-Cal Style Guacamole & Chips, Ground Beef Pic-cadillo Tostadas with Creamy Pink Beans, Pico & Quick Pickle Onions, Mexican Roast Chicken with Poblano & Lime (Pollo al Horno); Roasted Potatoes & Sweet Peppers; Rum-Spiked Tres Leches Cake with Whipped Cream

Friday, February 8 Hands On: Couples in the Kitchen: Perfect Pairings Paul Lindemuth 6:30 – 9:00 pm $85The weekend before Valentine’s Day, smack in the middle of a long cold winter, is the perfect excuse for a night out. There should be wine, candles, a sultry playlist, and a menu of dishes that, like the perfect couple, pair perfectly together. Pairing sat-isfying dishes with the best mixology is the recipe for a culinary hit from Cupid’s arrow. On the menu: Moradita Cocktail, French Monaco Cocktail, Venetian Cup Cocktail, Scallops with Warm Tomato/Basil Vinaigrette, Mongolian Barbecue Lamb Chop Pops, Roasted Asparagus with Shallot Mignonette, and Warm Chocolate Soufflé Cakes with Mascarpone Cream

saturday, February 9 L ittLe K ids Hands On: Cupcakes! Ages 6 - 8 Kelly Sears 11:00 am – 12:30 pm $40Easy to bake and even more fun to decorate, Valentine cupcakes perfect for school lunches, after school snacks, sharing and eating! Sprinkles, and frosting, sparkly sugars and candies, let’s get decorating!! Bake three different kinds of cupcakes, frost, and decorate with a Valentine twist and take a box home to enjoy! On the menu: A variety of Cupcakes and frostings, Sprinkles, Jimmies, and a whole lot of creative juices!

saturday, February 9 M id K ids Hands On: Be My Valentine Ages 9 - 11 Kelly Sears 2:00 – 3:30 pm $40It’s time for some serious cupcake decorating! Create cupcakes like a professional baker and take a box home to wow your friends and family. With a bit of direction and your own creativity, the result can only be magically delicious! On the menu: A variety of cupcakes and new decorating concepts

sunday, February 10 Hands On: italian sunday supper Kiley Fields 12:00 – 4:00 pm $80Sometimes you can smell Sunday dinner taking shape even before you’ve had your second cup of morning coffee. The aromas of garlic, fresh herbs, and traditional “gravy” simmering on the stove flood your senses. Bring family back to the table and keep a long-time tradition of gathering on Sunday night for dinner. Unplug and connect; start your week off on the right foot with Sunday Supper. On the menu: Caesar Salad with Rye Bread Croutons, Shrimp Scampi, Bacon Onion and Mascarpone Pizza, Slow Cooked Ragu Bolognese, House made Pappardelle Pasta, and Scratch-made Cannoli

tuesday, February 12 demo: dinner at 7: Cold Weather Comforts Kelly Sears 7:00 – 8:30 pm $45Fresh citrus, sugar-sweet root vegetables, cinnamon and pears baked in a warm dessert; winter has flavors all of its own. Explosions of color, flavor, and texture; this is a combination that draws people to good food. Wine will be available for sale by the glass. On the menu: Shaved Carrot & Blood Orange Salad with Charred Dates, Crispy Chicken Thighs with Orange Salsa over Toasted Farro with Fennel and Onion, and Warm Pear Cake with Caramel Sauce

Wednesday, February 13 demo: Out for Lunch: Winter in Provence Lynn Dugan 11:30 am – 1:00 pm $40Midwestern food lovers search for bright flavors in the winter and during these cold weather months, Provencal cooking has never looked more modern and tempting, even if the most popular recipes are centuries old. Good food never goes out of style. Wine will be available for sale by the glass. On the menu: Tapenade Toasts, Chicken Provençal with Roasted New Potatoes, and Rustic Apple Tart

Wednesday, February 13 Hands On: Family Cooking night: Finger Foods Brandy Fernow 6:00 – 8:30 pm $50It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together. This class is designed for each family to create their own meal together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu: Winter Fruit Guacamole with Blue Corn Tortilla Chips, Teriyaki Meatball Sliders with Pineapple Chutney, Pancetta and Pear Flatbread Pizza, Fried Buttermilk Chicken Skewers with Creamy Herb Dipping Sauce, and Mini Chocolate Brownie Cakes with Toasted Marshmallow

thursday, February 14 Hands On: Chile and Chocolate: a Love story Paul Lindemuth 6:30 – 9:00 pm $80This Valentine’s Day, Chef Paul is spicing up the kitchen in a sweet kind of way. Like a long-lasting couple, chile and chocolate have contrasting and common flavors that come together in perfect harmony. This delicious duo features one that is rich, decadent and crave worthy, and another that adds a touch of heat, spicing up savory dishes as well as sweet. On the menu: Chorizo and Chile-Chocolate Toasts, Kale Salad with Lime/Chile Vinaigrette, Venezuelan Chocolate and Chile Chicken, and Chocolate, Chile and Espresso Pot de Crème

saturday, February 16 Hands On: From the Piper Lounge Kiley Fields 6:30 – 9:00 pm $85There’s sibling rivalry and then there’s sibling revelry. Our very own Chef Kiley, a whiz in the kitchen, wears the chef coat and teams up with her brother, Zach, biotech analyst by day, mixologist by night. These smart and savvy siblings, one driven by science fueling his passion for cocktail invention, the other driven by the quest for the perfect bite share the Marcel’s kitchen for a night of great eats, great drinks, and even better family stories! On the menu: Cocktail Pairings, Tiki Lounge Peanuts, Tuna Carpaccio with Citrus and Fennel, Paprika Shrimp and Gruyere Grits, Pan Seared Duck and Cherry Compote Tartine, and Chocolate Pecan Pie Bars with Cinnamon Whipped Cream

Monday, February 18 L ittLe K ids Hands On: Presidential sweets Ages 6 - 8 Kelly Sears 11:00 am – 12:30 pm $40Today we celebrate Washington’s Birthday but Presidents day also honors presidents, past and present. These leaders of our country are known as the commander in chief, but most were also commanders in sweets! Today we’ll bake up a few presidential favorites and you’ll leave with a box of your own. On the menu: John Adams’ Pumpkin Bread, James Madison Gingerbread Cake and Andrew Jackson’s Vanilla Custard Cupcakes

Monday, February 18 M id K ids Hands On: the Presidential Cookie Jar Ages 9 - 11 Kelly Sears 2:00 – 3:30 pm $40Presidential Trivia usually includes birthplace, pets, legislation passed, but the one thing almost all of our presidents have in common is a sweet tooth. Fill the cookie jar with some of our past president’s favorites and take home a box of your own to enjoy! One the menu: Theodore Roosevelt Sugar Cookie, Harry Truman’s Butterscotch Cookie, and George H.W. Bush’s Chocolate Chip Cookie

Monday, February 18 B iG K ids Hands On: Presidential Pies: sweet & savory Ages 12 - 16 Kelly Sears 5:30 – 7:30 pm $50Presidents hold the highest office in the United States. Sometimes it’s hard to see these powerful leaders as everyday people but we all do have one thing in common; everyone has to eat! Past and present Presidents have their favorites, everything from cottage cheese to squirrel pie (gross!) Today’s menu focuses on pie, savory and sweet. The United States First President favored his wife Martha’s favorite cherry pie and George W. Bush loved his Chicken Pot Pie. On the menu: 3-2-1 from Scratch Pie Crust for Savory and Sweet, Cherry Pie Filling, and Chicken Pot Pie

tuesday, February 19 demo: dinner at 7: simple and savory Fish Paul Lindemuth 7:00 – 8:30 pm $45Whether you are a seasoned fish lover or someone looking for options to feed the ones in your family who aren’t quite hooked, Chef Paul has just the solution. Versatile and simple, this fish-centric meal will bring the best of the waters to your table. Wine will be available for purchase by the glass. On the menu: Roasted Pear Salad with Gorgonzola, Fish Tacos with Creamy Cilan-tro/Lime Slaw, and No-Bake Cheesecake Parfaits

thursday, February 21 Hands On: road trip: eating san Francisco Kiley Fields 6:30 – 9:00 pm $80To truly understand American food, exploration of the extensive offerings of the nation’s regional cuisines is a must. This road trip concentrates on 49 square miles of California; San Francisco. Laying claim to inventing everything from sourdough bread to fortune cookies it’s no wonder that some of the nation’s most iconic culinary history originates in the home of the Golden Gate Bridge. On the menu: Baked Fontina with Sourdough, Fresh Vegetable Salad with Green Goddess Dressing, Cioppino (Seafood Stew), and It’s It Ice Cream “Sandwiches”

Friday, February 22 Hands On: Chef inspired: stephanie izard Robin Nathan 6:30 – 9:00 pm $85Regardless of what degree cook we are, we all are continuously inspired by chefs who taught or led us, or those we see rising around us. For Chef Robin, Top Chef winner and Chicago restaurateur Stephanie Izard is a favorite. Chef Izard is famous for blending cuisines and flavors in unexpected ways – an approach near and dear to Chef Robin’s heart. This special evening will feature Chef Izard’s reci-pes from her new cookbook, Gather & Graze in a tribute to her creativity and fearlessly bold flavors and ingredients. On the menu: Pan-Roasted Cauliflower with Pickled Peppers and Crunch Butter, Shrimp Cocktail with Miso-Bleu Cheese Dipping Sauce, Hoisin Grilled Skirt Steaks with Grilled Pineapple and Blueberry Pico, Apple Fritters with Cider-Balsamic Glaze & Goat Cheese Ice Cream

saturday, February 23 Cocktail Party: the Brew Master and the Chef John Sanderson of Forge Brewhouse & Kelly Sears 6:30 – 9:00 pm $85Home to Northern Illinois University, Ollie’s Frozen Custard, and Chef Kelly is Forge Brewhouse. Forge Brewhouse opened in the sum-mer of 2015 in Sycamore as a brewpub offering handcrafted beer and brick oven pizzas. In March of 2018, the brewhouse moved to DeKalb as a brewing facility and public taproom with 14 taps available. John Sanderson is the head brewer. Hobby turned profession when curiosity, interest and knowledge met on a collision course during his last semester of college. Join John and Kelly tonight for an evening of great brews and tasty bites. On the menu: Crostini Toasts with Prosciutto Butter, Smoked Salmon with House Made Aioli, Cucumber and Chive, Roasted Carrots with Burrata and Pesto, Beer Poached Mussels with Garlic Toasts, Beer Braised Short Rib Mac and Cheese, Andouille and Shrimp with Bourbon Mustard Sauce, and Stout Shakes with Crushed Espresso Walnuts

sunday, February 24 Hands On: dinner Party desserts Alissa Wallers 12:00 - 5:00 pm $85French Pastry School Chef Alissa Wallers is back in the Marcel’s kitchen for an afternoon of knock out desserts and a sugar sweet extravaganza. Every event should finish stronger than it starts, and no celebration is complete without a mouth-watering dessert. Be the talk of your next dinner party or the hit of the Easter table with one of these outstanding, luxurious desserts. A light lunch will be served. On the menu: Lime & Blueberry Verrine with Homemade Graham Cracker, Crèpes Suzette, Warm Chocolate Cake, and Classic Chocolate Eclairs

Wednesday, February 27 demo: Out for Lunch: sumptuous soup + sandwich Pairings Brandy Fernow 11:30 am – 1:00 pm $40Nothing satisfies like a warm bowl of soup, even better when paired with a savory sandwich. Packed with flavorful, seasonal vegeta-bles, these soups and warming sandwich are a tasty twosome collaborating for the perfect meal. Wine will be available for purchase by the glass. On the menu: Creamy Cauliflower Soup with Red Beet Chips, Roasted Red Pepper and Mozzarella on Focaccia with Wild Arugula Pesto, French Bean and Bacon Cassoulet Stew, and Croque Monsieur Grilled Cheese with Sun Dried Tomato

Wednesday, February 27 Hands On: Weekend Get away: santa Fe Robin Nathan 6:30 – 9:00 pm $80Santa Fe’s culinary arts scene is sizzling as a food lover’s paradise. Innovative Southwestern fare, fresh, seasonal, and local, highlights the chile; spicy, local, and unlike any other you’ve tasted. Join Chef Robin and discover the legendary flavors of Santa Fe, including the local hatch chile which isn’t just an ingredient, but a lifestyle choice! On the menu: Roasted Chayote Salad with Tomato & Roasted Garlic Vinaigrette, New Mexican Stacked Enchiladas with Hatch Green Chile Sauce, Classic New Mexican Pork & Red Chile Stew (Carne Adovada), Dulce de Leche Ice Cream with Pine Nut Brittle

thursday, February 28 Hands On: On the Bone: Cooking Bone in Kelly Sears 6:30 – 9:00 pm $85Setting aside table manners, the best part of the meal is the moment when you can finally wrap your fingers around the bones; ribs, pork, chicken, no matter, picking meat off the bones is satisfying! From the culinary science of it, bones contain connec-tive tissue responsible for the richness of a dish. Cooking on the bone will take a bit longer, but will yield the most tender, juicy results. Bones turn broth to stock, lend sweetness to meats, a richness to sauces and depth of flavor to ribs and shanks. On the menu: Chicken Drumsticks with Savory Caramel Glaze, Pork Steaks with Citrus Mojo Sauce, Seared Avocados and Oranges, Slow Roasted Shallots in their Skins, Broccoli Steaks with Parmesan Bread Crumbs, and Dulce de Leche Brownies

Cocktail Party includes Interactive Demonstrations All hands on and cocktail party classes include a selection of our wines and beers

11.15.18