Give the SEPTEMBER $85 - Marcel's Culinary Experience...with a Marcel’s gift card Registered Class...

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!

Mexico City Modern

(Robin Nathan)6:30- 9:00 pm

$85

The First Hint of Fall (V)

(Lynn Dugan)6:30 – 9:00 pm

$80

Late Summer Gems & Early Fall

Favorite Desserts(Alissa Wallers )

11:00 am - 1:30 pm$65

Farm to Table: Late Harvest

(Kelly Sears)6:30 – 9:00 pm $85

Eating the Mediterranean(Robin Nathan)6:30 – 9:00 pm

$85

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Free DemoTania’s Chocolate

Amaretti Cake 11:00 am – 2:00 pm

Dinner at 7: New Orleans Creole(Kiley Fields)

7:00 – 8:30 pm $45

Free DemoJulie’s Roasted Salmon Tacos

11:00 am – 2:00 pm

Fuel the Game: Cooking for Sports

Nutrition (Kelly Sears and Stefanie Rock)

6:30 – 8:00 pm $45

Free DemoJenny’s Cheesy

Mushroom Quesadillas with Summer

Succotash 11:00 am – 2:00 pm

Dinner at 7: Paris Early Fall(Robin Nathan )

7:00 – 8:30 pm $45

Little KidsFondue Party

(Rachel Cuzzone)11:00 am – 12:30 pm

Ages 6 - 8 $40

Mid KidsFall Baking

(Rachel Cuzzone)2:00 – 3:30 pmAges 9 - 11 $45

Free DemoJennifer’s

Mojo Shrimp Caesar Salad

11:00 am – 2:00 pm

Holding on to Summer: Uncorked(Paul Lindemuth)6:30 – 9:00 pm

$80

Family Cooking Night: Use

Your Noodle(Brandy Fernow)6:00 – 8:30 pm$50 per person

Eat! Key West(Brandy Fernow)

6:30- 9:00 pm$80

Salt Block and Cedar Plank Grilling:

Fish & Seafood(Paul Lindemuth)6:30 – 9:00 pm

$85

Third Thursday: One + Done: Buttermilk

Biscuits(Rachel Cuzzone)See back for times

$35

Argentinian Asado(Kiley Fields )

6:30 – 9:00 pm$85

Fall Beer Pairing with Argus Brewery

(Katie Wojciechowski &

Joe Mengel)6:30 – 9:00 pm

$85

Knife Skills at 33:00 – 4:00 pm

$25

2019





to the class.


Registerearly


They fillup fast!

HAPPY

BIRTHDAY

TO US

#8

Kick-off for

a week

of celebrations

on the 22nd

neighborhoodhappy hour

Summer Pairings: What to Serve & What to Drink

(Paul Lindemuth)6:30 – 9:00 pm

$85

Girl’s Night Out: Road Trip,

Nashville(Brandy Fernow)6:30 – 9:00 pm

$80

School’s Out: Block Party!(Kelly Sears)

6:30 – 9:00 pm$85

Casual Italian Spring Table

(Robin Nathan)6:30 – 9:00 pm

$80

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Free DemoJennifer’s Skillet Corn Salad with Avocado

Dressing 11:00 am – 2:00 pm

Early Summer Seafood

(Kiley Fields)6:30 – 9:00 pm

$85

Fast & Easy Early Summer Flavors(Robin Nathan)6:30 – 9:00 pm

$80

Fish Focused for Early Summer


$80

Family Cooking Night: Wrapped and Rolled, Stacked and Stuffed

(Brandy Fernow)6:00 – 8:30 pm

$50

A Taste of Summer in Morocco

(Paul Lindemuth)6:30 - 9:00 pm

$80

Grilling Vietnamese (KJ)

(Kiley Fields)6:30 - 9:00 pm

$85

Dine and Vine: Paris in the Summer

(Robin Nathan)6:30 - 9:00 pm

$90

Cooking for Right Now: Roasted,

Charred, Raw and Pickled (Kelly Sears)

6:30 – 9:00 pm$80

Mexican Hot off the Grill (KJ)


$80

Chef Inspiration: April Bloomfield


$85


$25Date Night:

Mambo Italiano(Brandy Fernow)6:30 – 9:00 pm

$85

(Jamie Bordoshuk) 11:00 am – 1:00 pm $50 each day/$180 for all 4 days

BIG KIDS CAMP Exploring Spanish Tapas Ages 12 - 16

(Jamie Bordoshuk) 11:00 am – 12:30 pm $45 each day/$160 all 4 days

(Kelly Sears) 11:00 am – 12:30 pm $40 each day/$110 all 3 days

MID KIDS CAMP Tasty Tropics - The Polynesian Kitchen Ages 9 - 11

LITTLE KIDS CAMP On A Safari Ages 6 - 8

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to the class.


Registerearly


They fillup fast!

HAPPY

BIRTHDAY

TO US

#8

Kick-off for

a week

of celebrations

on the 22nd




$85



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to the class.


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They fillup fast!

HAPPY

BIRTHDAY

TO US

#8

Kick-off for

a week

of celebrations

on the 22nd




$85



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Austin Style Steakhouse


$85

Big KidsPizza Night

(Rachel Cuzzone)5:00 – 7:00 pm

Ages 12 - 16 $50

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C L A S S , D E M O + E V E N T D E TA I L S Cocktail Party includes Interactive Demonstrations (V) Vegetarian (KJ) Kamado Joe All hands on and cocktail party classes include a selection of our wines and beers

Thursday, September 5 Hands On: Holding on to Summer: Uncorked Paul Lindemuth 6:30 – 9:00 pm $80Summer time meals center around campfires, backyards, and al fresco dining all paired with the perfect beverage. Even though the Labor Day weekend has signaled 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. Tonight, explore a variety of late summer dishes and the beverages that pair best with them. Chef Paul leads you through an exciting, flavor- and friend-filled evening. Come on your own or with a group, unplug while we uncork. On the menu: Grilled Peach Salad with Goat Cheese, Caprese Mac and Cheese, Parmesan Chicken with Warm Basil Vinaigrette, and Cinnamon Sugar Peach Cake with Mascarpone Whipped Cream.

Friday, September 6 Hands On: Austin Style Steakhouse Brandy Fernow 6:30 – 9:00 pm $85It’s no secret that Texas is serious about steaks and Austin is no exception. From filets to flank and strips to sirloin, Austin is a city obsessed with meat! Iconic steaks from ALC Steaks, Jeffrey’s and Ranch 616 all serve up cuts where locals and travelers alike frequent to get their carnivore on. Get to the meat of the matter with Chef Brandy’s favorite Austin steak joints. On the menu: Little Gem Salad with Candied Red Onion, Texas Pecans, Cheesy Grit Cakes and Pancetta Vinaigrette, Grilled Market Steak with Jalapeño Blue Cheese Sauce, Poblano and Manchego Mashed Potatoes, and Callebaut Dark Chocolate Fudge Cake with Cocoa Crème Anglaise

Saturday, September 7 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, stor-age, and care. All cutlery and accessories will be 20% off for class participants

Tuesday, September 10 Demo: Dinner at 7: New Orleans Creole Kiley Fields 7:00 – 8:30 pm $45Over time, New Orleans has transformed from French and Spanish to Caribbean and African and all of those cultures together. Remoulade and étouffée or a humble pot of red beans and rice, New Orleans is a Creole City. From the grand dames of New Orleans fine dining to the gas stations outside of Lafayette, eating is communal, peeling crawfish as common place as arguing over the color of the roux. On the menu: Vegetable Chopped Salad with Creole Mustard Vinaigrette, Grilled Shrimp Po’ Boy, and Chocolate Mud Pie

Wednesday, September 11 Hands On: The First Hint of Fall (V) Lynn Dugan 6:30 – 9:00 pm $80Back to school signals the end of summer and a turning point in the year. Fall is right around the corner and the 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 the upcoming flavors of fall while holding on to the end of summer. The perfect in-between-the-seasons meal to shake off the soon-to-be-over summer blues! On the menu: Watermelon Arugula Salad with Lime Vinaigrette, Native American Corn Pudding, 3-Bean Vegetarian Chili, Apple Pie Bars with Vanilla Ice Cream

Thursday, September 12 Hands On: Eating the Mediterranean Robin Nathan 6:30 – 9:00 pm $85With access to a variety of fresh vegetables, fruits, grains, as well as fish and olive oil, the Mediterranean style of eating (naturally low in fat and utilizing the “good” fats) has proven to be one of the best ways to “eat healthy.” If you enjoy colorful foods, simple preparations and bold flavors, you will love this menu. Join Chef Robin as she brings the focus of the Mediterranean kitchen to your kitchen. On the menu: Moroccan Mezze (Carrot Salad and Pickled Beets with Marinated Feta), Grilled Bronzino Packets with Herb Marinade (Chermoula), Couscous with Saffron and Summer Fruits, and Blackberry-Basil Sorbet and Prosecco Floats

Saturday, September 14 Hands On: Late Summer Gems & Early Fall Favorite Desserts Alissa Wallers 11:00 am - 1:30 pm $65With summer bowing out, and the fall harvest right around the corner, the farmers markets still have plenty of delectable seasonal fruits to choose from. Guest Chef Alissa Wallers of the French Pastry School is sharing some of her favorite desserts highlighting late summer and soon-to-take a starring role fruits of early fall. Pass the whipped cream! A light lunch will be served. Kids 12 and over are welcome to join this class. Wine and beer will be available for sale by the glass. On the menu: Almond Financier with Poached Pear, Stone Fruit Crostata, and Caramelized Apple Breton Tart

Saturday, September 14 Hands On: Farm to Table: Late Harvest Kelly Sears 6:30 – 9:00 pm $85With root vegetables, gourds, apples, and shorter days right around the corner, it’s easy to want to cling to the butter-slathered ear of corn, the last bowl of berries, and tomatoes so ripe you can eat them like a peach. Summer is fading fast but Chef Kelly is offering a lingering taste of summer’s best; one last hurrah to enjoy summer to the very end. On the menu: Crudité with Avocado Hummus, Arugula and Grilled Corn Planks with Tarragon Crème Fraiche, Seared Pork Tenderloin with Cherry Mostarda, Sweet Potato & Fingerling Wedges with Sriracha and Lime Aioli, and Custard Tart with End of the Summer Berries

Tuesday, September 17 Demo: Fuel the Game: Cooking for Sports Nutrition Kelly Sears with Special Guest, Stefanie Rock 6:30 – 8:00 pm $45What to feed them and when? Your young athlete may have elevated their game to compete in high level competition, but does their nutritional level meet their needs? Adolescents require unique attention to maintain hydration, ensure proper fueling pre/post workout, and to meet nutritional needs during games and tournaments for optimal performance. Guest sports nutritionist, Stefanie Rock is sharing her knowledge, offering ideas on how your young athlete can “Rock” their sports performance and Chef Kelly will be cooking up the nutritional “fuel” for their game. On the menu: Power Packed Granola Bars, Fruit to Nuts Smoothie Bowls, On the Go Hummus Veggie Chicken Wraps, Portable Snack Mix and Chocolate Milk Recovery Shake

Wednesday, September 18 Hands On: Family Cooking Night: Use Your Noodle Brandy Fernow 6:00 – 8:30 pm $50 per personIt’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: Baked Mac & Cheese with Crispy Quinoa Crumbs, Rice Noodle Chicken Pad Thai with Lime and Peanut, Garlic and Parmesan Zucchini Noodles with Ricotta Romano Meatballs, and Chocolate Hazelnut Ravioli with Sweet Berry Coulis

Thursday, September 19 Hands On: Third Thursday: One + Done: Buttermilk Biscuits Rachel Cuzzone Three sessions 9:30 - 10:30 am 11:00 am - 12:00 pm 12:30 - 1:30 pm $35In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are focusing on the glorious biscuit. Biscuits can seem intimidating and carry a mystique that can discourage home bakers. Not for long! Biscuits, unlike yeast-raised breads and rolls, come together quickly and bake quickly, making them the perfect fit for baking up right before a meal and serving warm right from the oven. You’ll make your own batch, take a couple home for sharing and happily be transported to biscuit nirvana! Pick your session and we’ll have you in and out with your treats in an hour! On the menu: Buttermilk Biscuits with housemade Blueberry Jam and Cardamom Butter

Thursday, September 19 Hands On: Argentinian Asado Kiley Fields 6:30 – 9:00 pm $85There is no more quintessential Argentine tradition than the asado. Asado is cooking in its purest form, just fire, grill and meat. Anything less is just a barbeque. The Argentinian people have a reputation for their love of eating and asado is more than just meat on the grill, it’s a cultural tradition. Asado is a source of national pride, worshipped high on a majestic meat pedestal, combining social connections with culinary craftsmanship. Six ingredients to success: fire, grill, meat, sides, wine and friends. On the menu: Grilled Provoleta Cheese, Prosciutto Wrapped Hearts of Palm with Golf Sauce, Sliced Tomato, Onion and Olive Salad, Grilled Short Ribs with Chimichurri, Salt and Vinegar Roasted Potatoes, Dolce de Leche Roasted Bananas with Ice Cream

Friday, September 20 Hands On: Mexico City Modern Robin Nathan 6:30- 9:00 pm $85How classic do the classic dishes of Mexico need to be? Forget about the “Combination Platter” at your neighborhood Mexican joint and courageously make Mexican your own way! Tonight, Chef Robin is applying a modern mind-set to traditional ingredi-ents and dishes shaping a new cuisine that is constantly evolving. On the menu: Watermelon-Tequila Mojitos, Avocado Dressed Shrimp Mexicana, Grilled Flank Steak with Chihuahua Cheese and Arbol Chile Salsa, Mexican Rice with Plantains and Two Layer Mango-Vanilla Panna Cotta

Tuesday, September 24 Demo: Dinner at 7: Paris Early Fall Robin Nathan 7:00 – 8:30 pm $45Audrey Hepburn knew what she was talking about when she said, ‘Paris is always a good idea’. There isn’t really a bad time of year to visit the French capital. But it’s hard to beat Paris in autumn. Crisp cool sunny days, crunchy golden leaves underfoot, toasty brie, velvety, perfectly roasted fish with warm spices, museum visits, a walk in the park, wine festivals. What could be bet-ter? On the menu: Baked Brie with Honey and Pistachios over Baby Greens with Fig Vinaigrette, Roasted Salmon over Fingerling Potatoes and Haricot Vert with Dijon Aioli and Scallion Butter and Dessert Crepes with Cointreau

Wednesday, September 25 Hands On: Eat! Key West Brandy Fernow 6:30- 9:00 pm $80The beach is beautiful, the water’s pristine, the nightlife pure Key West, but the food, ah the food, now there’s a reason to pack your bags. Key West may be a tiny island, but its cuisine is big on flavor. The waters are full of seafood found nowhere else in the world; sweet pink shrimp, perfect for tacos paired with juicy island pineapple. Bite into a plantain chip for lunch or order mojo marinated pork for dinner. For dessert, Key Lime Pie Whether topped with meringue or whipped cream, don’t miss a slice! On the menu: Tamarind Basil Mojito, Shrimp Fritters with Lemon Piquillo Sauce, Cochinita Pork Tacos with Pineapple Pico, White Rice with Sweet Plantains, and Hazelnut Crusted Key Lime Cheesecake with Toasted Coconut

Thursday, September 26 Hands On: Salt Block and Cedar Plank Grilling: Fish & Seafood Paul Lindemuth 6:30 – 9:00 pm $85It’s only fitting that on Marcel’s 8th anniversary, Chef Paul, who taught our very first class at Marcel’s back in 2011 is in our kitchen! Learn quick, simple methods for preparing a wide variety of fish and seafood for every night of the week. Chef Paul is sharing his techniques for cooking on Himalayan salt blocks and his very own cedar planks. You’ll learn tricks, tips and flavor combinations that keep fish moist, sweet, and tender---resulting in dishes your whole family will love. You’ll easily expand your quick-cooking weeknight repertoire to include these new dishes. On the menu: Citrus and Horseradish Cedar Plank Scallops, Bourbon-Glazed Cedar Plank Salmon, Salt Block Honey-Black Pepper Shrimp, Fingerling Potato Salad with Chive/Mustard Dressing, and Salted Caramel Blondies

Friday, September 27 Cocktail Party: Fall Beer Pairing with Argus Brewery Katie Wojciechowski & Joe Mengel 6:30 – 9:00 pm $85Rising from the rugged south side of Chicago to become one of the most popular craft brews in the city and beyond, Argus brew boasts a Chicago attitude that they are proud of, something they think you’ll taste in each Argus Brew—flavor, depth, the unusual and carefully brewed taste of a premium craft beer.As a father and son team, Bob and Patrick Jensen started the brewery together in 2009. They understood that a hard-working, can-do attitude would take Argus over the line from above average to exceptional. Today, that taste speaks for itself. On the menu: Sauerkraut and Mushroom Pierogi, Oak Sausage with Parsnip and Potato Mash to be paired with Paschke Pilsner, Horseradish Cheddar Cheese Puffs, Smoked Gouda Mac and Cheese to be paired with Argus Lager, Breaded Pork Loin with Microgreen Salad, Spice Rubbed Lamb Chops with Beet Sauce to be paired with Bloodshot Red Ale, Orange and Rosemary Infused Crème Brulee, Ginger Cookie Ice Cream Sandwiches finished with Hazelnuts and Caramel to be paired with Pegasus IPA

L I T T L E K I D S Hands On: Fondue Party Ages 6 - 8

Saturday, September 28 Rachel Cuzzone 11:00 am – 12:30 pm $40I dip, you dip, we dip! No need to wait for a special occasion, any day can be dipping day with a fondue party. You’ll never run out of things just waiting to be dipped in warm chocolate: strawberries, apples, and pound cake and Rice Krispie treats you have made in class. Chocolate heaven! On the menu: Chocolate Fondue, Rice Krispie Treats, Fruit, and Vanilla Pound Cake

M I D K I D S Hands On: Fall Baking Ages 9 - 11

Saturday, September 28 Rachel Cuzzone 2:00 – 3:30 pm $45Now that fall is here and the air is crisp and cool it’s time to settle in, roll up your sleeves and do some fall baking. From acorn and leaf-shaped treats to apple and pumpkin desserts, Chef Rachel will have you baking up a storm with these delicious fall favorites. On the menu: Mini Apple Crumbles, Pumpkin Cupcake with Cream Cheese Icing, Snickerdoodle Cookies, and Cranberry, Pear, and Raspberry Slushies

B I G K I D S Hands On: Pizza Night Ages 12 - 16

Monday, September 30 Rachel Cuzzone 5:00 – 7:00 pm $50Spend the evening making and then eating all things pizza. Chef Rachel is arming you with all the ingredients for success as you learn step-by-step how to make the perfect pizza pie. You’ll work together to make pizza dough and tomato sauce; then you’ll use various techniques to make everything from soup to dessert: On the menu: Authentic Margherita Pizza with Homemade Crust and Tomato Sauce, Pizza Frites and Mini Monkey Breads

5.15.19

SEPTEMBER

Give the SEPTEMBER $85 - Marcel's Culinary Experience...with a Marcel’s gift card Registered Class...

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