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08/15/2023 6:30 – 9:00 pm Havana Summer (Hands On)
$85.00Chef Robin Nathan presents Havana Nights (Hands On)
Cuban food has heavy Spanish, African, and Caribbean influences, yet it is prepared with local island ingredients that make the dishes decidedly their own. Mint leaves, white rum, club soda, sugar and lime muddled together and served over ice is the perfect pairing with Latin American cuisine. A pitcher of Cuban cocktails and Latin/Caribbean/Cuban influenced bites can turn your next backyard bash into an island vacation. By the end of the night, you’ll feel like you’ve spent a sultry night sipping mojitos in Old Havana. On the menu: Classic Daquiris, Tostones with Shrimp, Queso Blanco and Herb Dipping Sauce, Cuban Mojo Marinated Pork Shoulder, Cuban Style Black Beans and Rice, and Dulce de Leche Ice Cream with Sweet Rum Sauce
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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08/17/2023 6:30 – 9:00 pm Escape to the Cape: Clam Bake & Lobster Roll (Hands On
$100.00Chef Roger Herring presents Escape to the Cape: Clam Bake & Lobster Roll (Hands On)
From the moment you cross the Bourne and Sagamore bridges until you reach the tip of Provincetown, there are dining options on Cape Cod to satisfy any palette, from classic clam shacks and lobster huts to world-class cuisine. The Cape and Islands offer everything from traditional New England fare prepared with contemporary flair, to innovative American, authentic Italian and classic French cuisine. Escape for a taste. On the menu: Lobster, Clams, Smoked Sausage, Corn, Potatoes, and Pearl Onions! A Little Classic Lobster Roll, and Pistachio Strawberry Short Cake-n-Cream
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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08/19/2023 6:30 – 9:00 pm Block Party: Soda Fountain Nostalgia (Hands On)
$95.00Chef Paul Richards presents Block Party: Soda Fountain Nostalgia (Hands On)
Before the school bell rings kicking off the new year, grab the lawn chairs, the citronella, and block off the streets, it’s party time. Take a trip down memory lane, when Tiffany’s was Glen Ellyn’s neighborhood soda fountain shop. Stained glass, marble counters, upholstered swivel stools at the counter, and classic American fare. Tonight’s block party menu puts a spin on traditional sips and nibbles to form a union of flavors perfect for hot August nights. On the menu: Grasshopper Cocktail, Mini Jackfruit Patty Melts, Bougie Grilled Ham & Cheese, Chopped Cobb Salad, Lavender Buttermilk Chicken Fingers, and a sampling of assorted Ice Creams: Vanilla Bean, Stracciatella, Double Chocolate, and Caramel Banana Pecan
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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08/23/2023 6:30 – 9:00 pm Eat the Garden (GF/Vegan) (Hands On)
$85.00Chef Roger Herring presents Eat the Garden (GF/Vegan) (Hands On)
Come summer when cilantro takes over the garden and mint is piled high, fresh vegetables, fruits and herbs take more of a starring role! Shopping at the local farmers market, or harvesting from your own garden, brings you closer to the food source and is a great way to add tasty, fresh, and often organic veggies to your diet. Explore fresh takes on the freshest of the season with this menu. On the menu: Watermelon and Garden Mint Prosecco Spritz, End of Summer Veggie Socca, Charred Broccolini and Tomato Pie, and Summer Berries with Coconut Custard and topped with Gluten Free Granola Crunch
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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08/25/2023 6:30 – 9:00 pm Chef’s Table: Italian Summer Garden (Demo )
$100.00Chef Robin Nathan presents Chef’s Table: Italian Summer Garden (Demonstration with Plated Dinner)
Come to Marcel’s for an evening of the perfect blend of live cooking, instruction, chef tips, and course-by-course service. On the menu tonight: the regions of Tuscany, Emilia-Romagna, Sardinia; a feast of Italy. This class may take place in Glen Ellyn, but with a little imagination and a lot of flavors, we could be dining al fresco in the rolling hills outside Rome or Florence, or on the rocky Sardinian coast! On the menu: Aperol Spritz Cocktails, Marché Italian Cheese & Charcuterie sampler, Summer Panzanella with Ciabatta Croutons and Burrata, Herb Crusted Baby Lamb Racks with Basil-Mint Pesto, Sweet Corn, and Fava Sauté with Fregola Pasta, and Limoncello Ice Cream with Caramel Drizzle. Curated wine pairings with each course
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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08/29/2023 6:30 – 9:00 pm Ladies Night Out: Happy Hour (Hands On)
$85.00Chef Clair Smith presents Ladies Night Out: Happy Hour (Hands On)
It’s still officially summer and in the summer, once it’s noon, it’s happy hour, right? Far better than the usual two for one draughts and free bowls of stale, communal snack mix, Chef Clair is serving up some terrific finger foods, craft cocktails and sharable dishes designed to kick off the party and keep it rolling well into the night. On the menu: Spiked Sparkling Basil Lemonade, Garlicky White Bean Crostini, Grilled Shrimp Cocktail with Homemade Cocktail Sauce, Chorizo Queso Potato Skins, Cherry Tomato Confit with Basil Buratta, and Petite Pina Colada Cupcakes
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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09/02/2023 6:30 – 9:00 pm Toast to Summer (Hands On)
$95.00Chef Kelly Sears presents Toast to Summer (Hands On)
Summertime meals center around campfires, backyards, and al fresco dining all paired with the perfect beverage. Even though the Labor Day weekend signals the end of white pants, flip flops, and dinner under the stars, we can still hold on for a little longer to the ease of summer meals. Chef Kelly has created the perfect menu for gathering a group together to toast one another in anticipation of fall just around the corner. On the menu: Watermelon Bites with Lemon and Goat Cheese, Charred Skirt Steak with Slow-Roasted Tomatoes, Arugula, and Grilled Onions, Deviled Potato Salad, Roasted Corn on the Cob with Tarragon Chili Butter, and Dark Chocolate Bourbon Cherry Soda Floats
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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09/07/2023 6:30 – 9:00 pm Korean BBQ (Hands On)
$85.00Chef Roger Herring presents Korean BBQ (Hands On)
The flavors of Korean cuisine: strong, super savory, salty, sweet, and spicy all rolled into one and nothing short of intense. Join Chef Roger as soul meets Seoul and BBQ goes beyond slaw and sauce to kimchi, beef infused with the flavors of sesame, gochujang, soy, miso, garlic, and ginger. On the menu: Hwachae (Traditional Korean Fresh Fruit Drink), Kimchi Grilled Cheese, Pork Belly and Waygu Short Rib with Roasted Daikon and Pineapple Kimchi Lettuce Wraps, Gochujang Rice Cakes, Chili Crisp Smashed Cucumbers, and Dalgona Matcha!
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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09/09/2023 10:00 am – 1:00 pm Early Autumn Baking (Hands On)
$80.00Chef Rachel Cuzzone presents Early Autumn Baking (Hands On)
Ice cream, berries, popsicles, all in the rear-view mirror as dreams of apples, caramel, pears, and pumpkin slip into the driver’s seat. As cooler weather arrives with crisp evenings and brilliant foliage, weekend trips to the orchard yields bushels and pecks nature made for classic comfort soul warming desserts. Preheat the oven for Chef Rachel’s autumn treats. Ready, set, bake! On the menu: Apple Streusel Cheesecakes with Salted Caramel, Dark Chocolate Pumpkin Pecan Bark, and Maple Macaron
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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09/09/2023 3:00 – 4:00 pm Knife Skills at 3 (Hands On)
$30.00Marcel’s Chefs present Knife Skills at 3 (Hands On)
Good knives and impeccable knife skills are critical for all cooks and chefs. Knowing how to effectively use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high-level knife skills and when used properly, your knife performs much more efficiently. Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Please note our kitchens are not an allergen-free environment.
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09/09/23 6:30 – 9:00 pm Chef’s Table: Arrivederci Summer (Demo w Plated Dinner)
$100.00Chef Robin Nathan presents Chef’s Table: Arrivederci Summer (Demonstration with Plated Dinner)
Come to Marcel’s for an evening of the perfect blend of live cooking, instruction, chef tips, and course-by-course service. Fall is right around the corner so let’s give summer a proper send-off before we shift to shorter days, colder nights, and a ramped-up schedule! The change of seasons is as good a reason as any to gather your closest circle to savor a casual meal highlighting summer’s last hurrah. The perfect in-between-the-seasons meal to shake off the soon-to-be-over summer blues! On the menu: Classic Negroni Cocktails, Marché Charcuterie and Antipasto, Late Summer Agrodolce Stone Fruit Salad with Basil & Baby Greens, Penne with Roasted Garlic Tomatoes and Shrimp, Spice Rubbed Grill Kissed Pork Tenderloin with 3 Herb Salsa Verde, and Tiramisu Panna Cotta. Curated wine pairings with each course
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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09/10/2023 Noon – 3:00 pm Early Autumn Baking (Hands On)
$80.00Chef Rachel Cuzzone presents Early Autumn Baking (Hands On)
Ice cream, berries, popsicles, all in the rear-view mirror as dreams of apples, caramel, pears, and pumpkin slip into the driver’s seat. As cooler weather arrives with crisp evenings and brilliant foliage, weekend trips to the orchard yields bushels and pecks nature made for classic comfort soul warming desserts. Preheat the oven for Chef Rachel’s autumn treats. Ready, set, bake! On the menu: Apple Streusel Cheesecakes with Salted Caramel, Dark Chocolate Pumpkin Pecan Bark, and Maple Macaron
Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.