Example te

Showing 1–12 of 209 results

  • Placeholder

    1/10/19 6:30 – 9 pm Farmhouse Winter (Hands On)

    $85.00

    Chef Robin Nathan presents Farmhouse Winter (Hands On) Finding local food in the summer and fall isn’t difficult, local abundance is within a few miles. But now it’s cold, dreary, and the farmers market stalls are long since gone, leaving only snow piles in their place. Winter is a time when it feels like nothing is fresh or in season. But the Midwest is still quietly growing and there are plenty of local vegetables that are at their peak even during the coldest days of the year. Pick and choose the freshest and finest from the Midwest to make your next meal spectacular. On the menu: Freshly Baked Soft White Rolls (from Chef Robin’s dough), Winter Green Salad with Red Grapes and Fresh Cranberry Vinaigrette, Butternut Squash Tart with Chile Honey and Fried Sage Leaves, Red Wine & Soy Braised Boneless Beef Short Ribs with Apple Cider Chimichurri and Double Pumpkin Bread Pudding with Homemade Honey Vanilla Ice Cream

  • Placeholder

    1/11/19 6:30 – 9:00 pm Fireside Dining (Hands On)

    $85.00

    Chef Brandy Fernow presents Fireside Dining (Hands On) The holidays are over, the temperatures are holding steady at bone chilling and winter is settled in for the next few months. Now’s the perfect time to find some kitchen time with your favorite cooking partner. Promising killer cozy cocktails and warming comfort food, the tone is set for an unforgettable evening. On the menu: Apple-Spiced Hot Toddy, Shrimp Bisque with Pancetta and Lemon-Chive Cream, Wine and Leek Braised Short Ribs with Caramelized Fennel, Smashed Yukon and Parsnip Potatoes with Gruyere, Frangelico Hot Chocolate and Callebaut Dark Chocolate Soufflé with Salted Crème Caramel

  • Placeholder

    1/12/19 Noon – 3:00 pm Soups and Stews: Big Bowls of Goodness (Hands On)

    $75.00

    Chef Kelly Sears presents Soups and Stews: Big Bowls of Goodness (Hands On) There’s nothing better for the soul or the belly than a pot of homemade soup or 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 goodness. Chock full of protein, vegetables, and whole grains, it’s a meal in a bowl and all you need is a spoon. It’s why we love winter! On the menu: Roasted Vegetable Bisque, Grandma’s Classic Chicken Noodle, Fennel, Red Pepper and Saffron Stew with Garlic Toast, and White Bean Soup with Kale and Sausage

  • Placeholder

    1/13/19 Noon – 4:00 pm Build the Perfect Bowl: Ramen Workshop (Hands On)

    $85.00

    Chef Kiley Fields presents Build the Perfect Bowl: Ramen Workshop (Hands On) The days of ramen referred to as the dried bricks you can purchase with loose couch change at the grocery store has long since passed. Ramen restaurants are everywhere. And while it’s easy to go out for great ramen, making it at home is worth the effort. Ramen is a Japanese soup, via a Chinese noodle with key components; a long simmering broth, the proper seasoning and nestled toppings. The yield is a bowl of rich, creamy ramen that earns enthusiastic slurping! Spend Sunday afternoon crafting your own custom bowls of steaming hot really good restaurant-style ramen. On the menu: Pork and Cabbage Gyoza, Homemade Ramen Noodles, Dashi and Chicken Stock, Chashu Pork, Ajitsuke Tamago (Marinated Egg), Pickled Mushrooms, Garlic Sesame Chili Oil, Katsuobushi Powder, and Japanese Cheesecake

  • Placeholder

    1/16/19 11:30 am – 1:00 pm Out for Lunch: Fish Focused (Demo)

    $40.00

    Chef Paul Lindemuth presents Out for Lunch: Fish Focused (Demo) Fish is inherently fast-cooking and healthy—perfectly suited for a quick midweek meal or a feast with friends. Chef Paul has reeled in a fish-focused lunch. Easily adaptable, fish can be broiled, baked, grilled or fried. But no matter the preparation, paired with veggie loaded whole grains, the result is simple, clean and delicious. Wine will be available for purchase by the glass. On the menu: Shrimp Ceviche Tostadas, Salmon and Lentil Caprese Salad, and Caramel Apple Bread Pudding

  • Placeholder

    1/16/19 6:00 – 8:30 pm Family Cooking Night: Winter Warmers (Hands On)

    $50.00

    Chef Lynn Dugan presents Family Cooking Night: Winter Warmers (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: Pureed Pumpkin Pear Soup, Chicken and Dumplings, and Banana Foster Pudding Cups with Steamy Submarinos (aka Argentinean Hot Chocolate)

  • Placeholder

    1/17/19 6:30 – 9:00 pm A Taste of Thailand (Hands On)

    $80.00

    Chef Brandy Fernow presents A Taste of Thailand (Hands On) 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: Pork Satay with Sweet Chili Peanut Sauce, Green Papaya Salad with Mint, Tamarind and Chopped Cashews, Lemongrass Chicken with Fried Shallots, and Banana Cake with Coconut Caramel

  • Placeholder

    1/19/19 6:30 – 9:00 pm Chef Inspired: Thomas Keller (Hands On)

    $85.00

    Chef Kiley Fields presents Chef Inspired: Thomas Keller (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 Kiley Fields, Thomas Keller of French Laundry fame was that inspiration. This special evening will highlight the techniques, cuisine, recipes, and specialty features of Chef Keller’s cooking style and the inspiration it brought to Chef Kiley’s cooking. On the menu: Cream of Cauliflower Soup with Red Beet Chips, Tuna Niçoise Tartine, Meatballs with 7 Yolk Linguine Pasta, and Chocolate Bouchons

  • Placeholder

    1/20/19 Noon – 5:00 pm Winter Weekend Pasta Making (Hands On)

    $85.00

    Chef Robin Nathan presents Winter Weekend Pasta Making (Hands On) Under every great sauce is an equally great foundation. Ravioli, risotto, gnudi, all examples of Italian staples that, when executed correctly, lend a delicate texture and depth of flavor to the resulting dish. Fresh pasta is the necessary ingredient that transforms a good dish into a great dish. These surprisingly simple to make yet show stopping pastas can star in hearty main meals in the winter and, as the weather warms, shine in light and fresh salads. Gain the confidence and skills to create a beautiful meal of fresh pasta any time that will make your sauce proud! On the menu: Easy Fresh Pasta, Pumpkin Ravioli with Brown Butter and Sage, Fresh Cut Fettucine with Classic Beef Stroganoff, 4-Cheese & Spinach Lasagna Roll Ups, and Chef Robin’s Tiramisu Gelato for your dessert will be your reward for a job well done!

  • Placeholder

    1/21/19 11 am – 12:30 pm LK: Slumber Party Snacks (Ages 6-8) (Hands On)

    $40.00

    Chef Kelly Sears presents Little Kids: Slumber Party Snacks (Ages 6-8)(Hands On) Best friends, new pajamas, sleeping bags, and midnight snacks; the making of a super fun slumber party! Chef Kelly is here to help you create some tasty treats for your next overnight. On the menu: Pull Apart Pizza Bread, Nacho Popcorn and Frozen Banana Cereal Pops

  • Placeholder

    1/21/19 2:00 – 3:30 pm MK: Movie Snacks (Ages 9-11) (Hands On)

    $45.00

    Chef Kelly Sears presents Mid Kids: Movie Snacks (Ages 9-11)(Hands On) No school + cold temperatures = friends, blanket forts and movies! All that’s missing are the munchies to go along with it. Before you get too comfortable buried in the day, grab an apron and create some taste treats for you and your friends to share while watching your favorite flicks. On the menu: Pizza Roll Ups, Chocolate Popcorn, Marshmallow Pops, and Sparkling “Spritzers” with Pop Rock Rims

  • Placeholder

    1/21/19 5:30 – 7:30 pm BK: Homemade Movie Concessions (Ages 12-16) (Hands On)

    $45.00

    Chef Kelly Sears presents Big Kids: Homemade Movie Concessions (Ages 12-16)(Hands On) Whether you’re watching a flick at home, streaming on your device or out at your local theatre, buying popcorn or nachos can be expensive and usually less than tasty. These homemade snacks showcase how you can make your own scrumptious cinema treats you surely won’t find at the concession stand. On the menu: Pizza Hand Pies, Homemade Soft Pretzels with Cheese Dip, and Caramel Corn

1 2 3 4 16 17 18