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Showing 1–12 of 226 results

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    3/3/19 Noon – 4:00 pm Italian Sunday Supper Workshop (Hands On)

    $80.00

    Chef Kiley Fields presents Italian Sunday Supper (Hands On) Sometimes you can smell Sunday dinner taking shape even before you’ve had your second cup of morning coffee. The aromas of garlic, fresh herbs, and traditional “gravy” simmering on the stove flood your senses. Bring family back to the table and keep a long-time tradition of gathering on Sunday night for dinner where it’s about so much more than the food that is served. 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

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    4/11/19 6:30-9 pm Pasture Perfect: A Spring Menu Featuring Marché Cheeses (Hands

    $85.00

    Chef Robin Nathan presents Pasture Perfect: A Spring Menu Featuring Marché Cheeses (Hands On) Tonight’s spring menu is rooted in a love for cheese and local flavor. Spring is a great time to explore seasonal varieties of artisan cheeses that aren’t available year-round. Chef Robin has built a menu that’s spring loaded and cheese centric. Cheeses that are naturally grassy peak when paired with the flavors of seasonal favorites like asparagus and spring peas. Come taste Spring. On the menu: Marché Cheese Sampler of all the cheeses to be used in class, Soft Ripened Cheese with Sautéed Spinach & Shiitakes over Toasted Polenta, Pan Roasted Pork Tenderloin with Asparagus, Fava and Baby Pea Ragout & Burrata, and Creamy Chevre with Sweet Rosemary Syrup over Strawberries and Oranges

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    4/12/19 6:30-9 pm Flashback: 80’s Apps and Cocktails (Cocktail Party)

    $85.00

    Chef Brandy Fernow presents Flashback: 80’s Apps and Cocktails (Cocktail Party with Interactive Demonstrations) The decade of big hair, shoulder pads, and Pac Man. There was dance music, neon, and Lean Cuisine. We stayed home to find out who shot JR, watch The Love Boat set sail, and learned that Three’s Company, all while snacking on Totino’s Pizza Rolls and Jell-O Pudding Pops. Chef Brandy is transporting us back to a time when we filled bread bowls with spinach dip, ate sloppy joes for lunch, entertained with seven-layer dip and washed it all down with Tab or a wine cooler. We’ll serve up some Fuzzy Navels, spin some Joan Jett, Blondie and REO Speedwagon, and bring updated versions of those 80s cocktail party classics to your plate. On the menu: Peachy Fuzzy Navel Cocktail, Not your Lipton French Onion Dip with Homemade Pretzel Bites, “French Bread Pizza” with Honey Walnut Pesto & Pear, “Sloppy Joe’s” with Smoky Cheddar, Cilantro Lime “Shrimp Cocktail”, Cheesy Quinoa Stuffed Mini Peppers, and Pineapple Upside Down Cakes with Crème Fraiche Cream

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    4/14/2019 Noon – 5 pm Around the World: Dumplings Workshop (Hands On)

    $85.00

    Chef Kiley Fields presents Around the World: Dumplings Workshop (Hands On) A dumpling may be defined as a pocket of dough filled with some form of savory or sweet stuffing, but they are oh so much more than the sum of their parts. Dumplings are a marvel of world cuisine, both simple and complex, local and global, adaptable yet fixed in tradition. Dumplings come in all shapes, sizes, and flavors and from all corners of the globe. On the menu: Steamed Char Siu Bao, Lamb Samosas, Beef and Pork Khinkali, Ricotta Gnudi, Turkish Manti, Wild Mushroom and Sauerkraut Pierogi, and Ebelskivers with Lingonberry Jam

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    4/15/19 5:30-7:30 pm BK: Diverse Dumplings Workshop (Ages 12-16) (Hands On)

    $50.00

    Chef Jamie Bordoshuk presents Big Kids: Diverse Dumplings Workshop (Ages 12-16) (Hands On) Dumplings are tasty little packets bursting with diverse Asian flavors that make a perfect shareable snack, appetizer, or meal. In pursuit for what constitutes the best dumpling, the rules are loose. Dumplings are usually roundish, but not always, usually stuffed, but not always, and usually cooked with moist heat, but not always. One thing that is for sure, they all are delicious! On the menu: Crystal Skin Shrimp Dumplings, Perfect Dropped Dumplings in Chicken Bone Broth, Beefy Chinese Dumplings and Asian Bok Choy Steamed Turkey Dim Sum with Citrus Ponzu

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    4/17/19 6-8:30 pm Family Cooking Night: International Small Plates (V) (Hands On

    $50.00

    Chef Lynn Dugan presents Family Cooking Night: International Small Plates (V) (Hands On) It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal made together. This class is designed for each family to create their own meal together. Not only will you share conversation and dine together, you will also develop the skills designed to get dinner on the table – dividing tasks, time management, communication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu: French Ratatouille Crèpe Minis, Spanish Potato Omelet (Tortilla a la Española), Indian Dahl with Mango Chutney and West African Banana Fritters with Chocolate Sauce

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    4/18/19 6:30 – 9:00 pm Spring Sauces (V) (Hands On)

    $80.00

    Chef Kelly Sears presents Spring Sauces (Hands On) Spring dishes are lighter and more vegetable-centric than those of rich, heavy winter. As the seasons change, cooks and eaters are leaning towards sauces that are user friendly and versatile. By mastering these five sauces (yogurt, pepper, herb, tahini and pesto) you can transcend into dozens of variations. We’ll toss a couple of the mother sauces in as well as our foundation and morph into manageable sauces that will elevate your next meal. On the menu: Bibb and Fresh Pea Salad with Herbed Yogurt, Avocado and Chive Dressing, Trio of Toasts: Eggplant Caponata with Tahini Sauce, Harissa, Shaved Carrot and Egg, & Radish and Spring Pea with Pistachio Pesto, Roasted Asparagus with Five Herb Sauce, and Warm Rhubarb Compote with Whipped Ginger Mascarpone Cream

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    4/19/19 6:30 – 9 pm Chef Inspiration: Jacques Pepin (Hands On)

    $85.00

    Chef Paul Lindemuth presents Chef Inspiration: Jacques Pepin (Hands On) Regardless of what degree cook you are, your inspiration stems from an alignment with a chef or cook who came before you. Maybe you read their book, watched them on TV, or ate at their restaurant every chance you could get. For Chef Paul Lindemuth, chef, innovator, and educator Jacques Pepin was that inspiration. This special evening will highlight the techniques, cuisine, recipes, and specialty features of Chef Pepin’s cooking style and the inspiration it brought to Chef Paul’s cooking. On the menu: Carrot Soup with Browned Almonds, Escarole Salad with Creamy Dijon/Garlic Vinaigrette, Tuna Steaks with Potato and Zucchini Salad, and Rhubarb Galette.

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    4/20/19 11 am – 12:30 pm LK: Easter Basket Goodies (Hands On)

    $40.00

    Chef Katie Wojciechowski presents Little Kids: Easter Basket Goodies (Ages 6-8) (Hands On) The Easter Bunny may bring you a basket, but nothing’s as sweet as homemade treats. Join Chef Katie and hop to it with this collection of goodies that will have you wishing Easter came more than just once a year! On the menu: Tomato Soup, Bunny Shaped Bread Sticks for dipping, and a Basket of Decorated Easter Cookies

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    4/20/19 2:00 – 3:30 pm Mid Kids: Easter Treats (Ages 9-11) (Hands On)

    $45.00

    Chef Katie Wojciechowski presents Mid Kids: Easter Treats (Ages 9-11) (Hands On) Get a head start on the count down to Easter with these treats that are as fun to make as they are to eat. There’s more to Easter than chocolate bunnies and marshmallow peeps. Whether you are sharing with a friend or keeping them for yourself, making your own Easter basket goodies will look great in any basket. On the menu: Cheddar Broccoli Soup in Edible Easter Bowls, Eggy “Rabbits” and Easter Cookie Boxes filled with Sweet Treats

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    4/23/19 7:00 – 8:30 pm Dinner at 7: Springtime Soups and Salads (Demonstration)

    $45.00

    Chef Kiley Fields presents Dinner at 7: Springtime Soups & Salads (V) (Demonstration) Soups warm us and bring comfort in the winter, in the spring they brighten and refresh. Spring crops yield tender shoots and sprouts that are perfect for blending in a soup or mixing in a salad. One pot spring soups paired with vibrant fresh spring greens; your meal is complete. On the menu: Blueberry Asparagus Barley Salad with Burrata and Raspberry Balsamic Vinaigrette, Cumin Spiced Carrot and Lentil Soup, and Strawberry Rhubarb Hand Pies with Lemon Drizzle

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    4/24/19 6:30 – 9 pm Fresh Spring Pasta (Hands On)

    $80.00

    Chef Robin Nathan presents Fresh Spring Pasta (Hands On) 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. Pasta is the blank slate for supporting ingredients to take center stage and shine. These dishes showcase fresh, vibrant items like earthy asparagus, baby greens and sweet spring peas. Chef Robin is sharing her secret to the tenderest fresh pasta, celebrating the best that spring has to offer. On the menu: Spring Pea Soup with Mint & Crème Fraiche, Hand Cut Pappardelle with Chicken, Spinach, Lemon and Parmesan, Strawberry Sour Cream Shortcake

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