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Showing 1–12 of 181 results

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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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    5/3/19 6:30 – 9:00 pm A Night With Mom (Hands On)

    $80.00

    Chef Kelly Sears presents A Night With Mom (Hands On) 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. On the menu: Spring Toasts with Burrata, Avocado, and Tarragon Chimichurri, Arugula Salad with Honey, Almonds, and Mint, Roast Chicken with Herb Butter Crispy Skin, Spring Pea Fritters, Grilled Asparagus & Spring Onions with Lemon Vinaigrette, and Carrot Cake with Cream Cheese Frosting

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    5/8/2019 6 – 9 pm Open House The Ross K. MacNeill Foundation Fundraiser

    $33.00

    In recognition of Brain Cancer Awareness Month and in support of the Ross K. MacNeill Foundation (R33M), join us at Marcel’s on Wednesday May 8th from 6 – 9 pm for a very special shopping and fundraising night for R33M, the foundation Wheaton resident Kim MacNeill started after losing her 11 year old son Ross to pediatric brain cancer in 2013. Kim will be joining us for the entire evening and we will also have a special guest, Heidi Stevens, columnist for the Chicago Tribune. Marcel’s will be donating 20% of all sales this evening to R33M. You will enjoy delicious food (of course!), a specialty cocktail, wine, beer and other beverages. Tickets are $33 and 100% of the ticket sales will go to R33M. Raffle tickets for a tricked out special edition orange Jeep Wrangler will also be available for sale. Space is limited to 100 people so get your friends and register now! This is going to be a don’t miss event.

  • 9″ House Baked Quiche Applewood Smoked Bacon w/ Rosemary, Gruyere and Parmigiano

    $29.95

    You love our mini cheese-laden quiches so we’re making full-sized 9 inch versions for your Easter breakfast and brunch tables. Ready to warm and serve.

  • 9″ House Baked Quiche Fresh Asparagus with Goat Cheese Leeks & Herbs

    $29.95

    You love our mini cheese-laden quiches so we’re making full-sized 9 inch versions for your Easter breakfast and brunch tables. Ready to warm and serve.

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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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    4/24/19 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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    4/25/19 6:30 – 9 pm Spring Dinner Destination: Lake Como (Hands On)

    $85.00

    Chef Brandy Fernow presents Spring Dinner Destination: Lake Como (Hands On) The shores of Lake Como are dotted with ancient villages and lovely villas. Set in the shadow of the Rhaetian Alps, Lake Como is a spectacular landscape destination and an even better culinary one. Known for its Michelin starred restaurants, rustic eateries and swanky bars and bistros, Italian cuisine is at the cornerstone of it all. Wild herbs from the hillside, fresh fruits and vegetables, local fish, and rustic cheeses are the statement flavors and ingredients of Lake Como cuisine. On the menu: Heirloom Tomato, Eggplant and Fresh Mozzarella with Wild Arugula Pesto, Market Fish en Papillote with Julienned Spring Veggies and Basil Butter, Lemon and Brown Butter Gnocchi, and Salted Caramel Chocolate Budino Cake

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    4/27/19 6:30 – 9 pm Spring from Wine Country with Pairings (Hands On)

    $90.00

    Chef Robin Nathan presents Spring from Wine Country with Pairings (Hands On) 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: Crispy Grilled Flatbreads with Herbed Mushroom Sauté & Cotija; Grilled Flank Steak with Asparagus & Feta Vinaigrette; Farro Pilaf; and Olive Oil Ice Cream with Roasted Strawberries

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