Eat Your Heart Out! - Marcel`s Culinary Experience

FEBRUARY
2016
free demo
Nancy’s Chinese BBQ
Pork Buns
11:00 am – 2:00 pm
1
7
14
8
22
3
free demo
Judy’s Raspberry
Filled Molten
Chocolate
Cupcakes
11:00 am – 2:00 pm
Session 1:
The Essentials
Series
(Kelly Sears)
6:30 – 9:00 pm
$200 for 3 sessions
9
10
little kids
The All American Table
free demo
(Cherise Slattery)
11:00 am – 12:30 pm
Teri’s Calzones
$35 Ages 6 - 8
11:00 am – 2:00 pm
mid kids
George Washington’s
Favorites
Jamie Bordoshuk
2:00 – 3:30 pm
16
$40 Ages 9 - 11 15
big kids
Chicago Style
(Cherise Slattery)
2:00 – 4:00 pm
$45 Ages 12 - 16
21
Fat Tuesday
(Jamie Bordoshuk)
6:30 – 9:00 pm
$80
2
midday at Marcel’s:
Modern Comforts
(Robin Nathan)
12:30 – 2:00 pm
$35
free demo
Deb’s Pasta e
Fagioli
11:00 am – 2:00 pm
Prep School: Salt
Block Cooking
(Paul Lindemuth)
6:30 – 8:30 pm
23
$50
midday at Marcel’s:
Winter French Bistro
Lynn Dugan
12:30 – 2:00 pm $35
Session 2:
The Essentials Series
(Kelly Sears)
6:30 – 9:00 pm
$200 for 3 sessions17
Session 3:
The Essentials
Series
(Kelly Sears)
6:30 – 9:00 pm
$200 for 3 sessions
24
morning at Marcel’s
Savvy Slow Cooking
(Lynn Dugan)
9:30 – 11:00 am
$35
Chinese New Year: The
Year of the Fire Monkey
(Jamie Bordoshuk)
6:30 – 9:00 pm
4
$80
Winter Napa Style
(Heidi Kise)
6:30 – 9:00 pm
$65
11
5
Valentine’s
Couples in the
Kitchen: Seduction
and Spice
(Paul Lindemuth)
6:30 – 9:00 pm
$80
12
little kids Eat Your Heart Out!
(Cherise Slattery)
11:00 am – 12:30 pm
$35 Ages 6 - 8
mid kids Red Hot Valentine
(Cherise Slattery)
2:00 – 3:30 pm
$40 Ages 9 - 11
Whiskey Acres Distilling Co.:
From Seed to Spirit
(Jamie Walter & Kelly Sears)
6:30 – 9:00 pm $75 6
Simply Sweet
Valentine (V)
(Cherise Slattery)
12:00 – 2:30 pm
$65
13
free demo
Dinner at Home
(JeanMarie Brownson)
12:30 – 1:30 pm with
book signing to follow
$15
Fish On!
Fabrication,
Fileting, and
Preparation
(Pete Trusiak)
6:30 – 9:00 pm
$80
18
Provencal Bistro
(Robin Nathan)
6:30 – 9:00 pm
$80
25
19
They fill
up fast !
Registered Class
participants receive
a 10% discount on
store merchandise
27
All prices
are per person
No refunds or credits
within 72 hours prior
to the class.
The Journey of
Bread Workshop
(Tom Beckman)
12:00 – 5:00 pm
$75
28
Register
early
online, by phone
or in store
Down Under Wine Party
(Robin Nathan )
6:30 – 9:00 pm
$80
20
Oscar Night
(Heidi Kise)
6:30 – 9:00 pm
$80
26
Give the
gift of a Class
with a Marcel’s
gift card
29
11.11.15
fill
CThey
L
A
SS, DEMO + EVENT DETAILS
up fast !
FEBRUARY
Tuesday 2nd
hands on: Fat Tuesday
Jamie Bordoshuk
6:30 – 9:00 pm
$80
Next week is Fat Tuesday, the carnival of celebrations when you live it up right before you have to give it up! Culminating on the
day before Ash Wednesday, Mardi Gras is French for Fat Tuesday, reflecting the practice of the last night of indulgence before
the ritual fasting of the Lenten season. The famous and historic street that spans the length of the French Quarter in New Orleans
comes alive right here in Glen Ellyn! Celebrate Fat Tuesday and the flavors of New Orleans with our version of Bourbon Street. The
Famous Bourbon Street Hurricane, Louisiana Crab Cakes with Tarragon Aioli, New Orleans Cajun Jambalaya, Wild Rice with Pecans
and Cherries, and Café Du Monde Beignets with Powdered Sugar Dust
Registered Class
participants receive
a 10% discount on
store merchandise
All prices
are per person
No refunds or credits
within 72 hours prior
to the class.
Give the
gift of a Class
with a Marcel’s
gift card
Register
early
online, by phone
or in store
They fill
up fast !
Wednesday 3rd
demo: midday at Marcel’s: Modern Comforts
Robin Nathan
12:30 – 2:00 pm
$35
Bright seasonal citrus, fragrant herbs, slow simmered broths, and warming steaming bowls of seasonal simple dishes are just the
thing to chase away winter’s chill. When adding a modern twist to winter favorites the results are nothing shy of delicious. Green
Apple, Fennel and Avocado Salad with Pink Grapefruit Vinaigrette, Chicken and Dumplings with Wild Mushrooms, and Dark Chocolate
Cake with Red Wine Glaze
Thursday 4th
demo: morning at Marcel’s: Savvy Slow Cooking Lynn Dugan
9:30 – 11:00 am
$35
This morning, set it and forget it! There’s nothing better than coming home to the satisfying aroma of a homemade meal wafting
through the house, with no additional prep time needed. Using a slow cooker is an easy way to enjoy the great taste of homemade
meals! Whether it’s ingredients, electricity or your sanity, you can save money, time and headaches using a slow cooker for a variety
of meal preparations that are high on nutrition and flavor. Breakfast Maple and Brown Sugar Steel Cut Oatmeal, Fiesta Chicken
Tortilla Soup, and Asian Moo Shu Pork
Thursday 4th
hands on: Chinese New Year: The Year of the Fire Monkey
Jamie Bordoshuk
6:30 – 9:00 pm
$80
Chinese New Year is the first day of the New Year in the Chinese calendar. Celebrations can last for days, including parades, dragon
dances, fireworks and pageants. According to the Chinese Zodiac, beginning Monday, February 8, the year 2016 is the year of the
Fire Monkey. Those born under the year of the monkey are full of strength and determination. The monkey, the ninth sign of the
Chinese zodiac, symbolizes those that are lively, flexible, witty and versatile with strong practical ability. Chinese Five Spice Fizz,
Chicken and Shiitake Dim Sum with Ponzu Sauce, Chinese Udon Chow Mein, Pork Tenderloin Medallions with Hoisin Sauce and House
Made Good Fortune Cookies
Saturday 6th
L I T T L E K I D S hands on: Eat Your Heart Out! Ages 6 - 8
11:00 am – 12:30 pm
$35
Cherise Slattery
Set your heart aflutter with Chef Cherise’s heartfelt menu designed for you to create, bake, eat and love! Valentine’s Day is the perfect time to create sweet and savory treats fit for lunch or dinner, for home or school, all designed to make your
heart happy. Baked Mostaccioli Cups, Cheesy Panini Hearts, and Chocolate Covered Strawberry Cupcakes
Saturday 6th
M I D K I D S hands on: Red Hot Valentine
Ages 9 - 11
2:00 – 3:30 pm
$40
Cherise Slattery
Flowers, cards, and balloons are all nice Valentine’s Day gifts, but instead, this year, why not add a bit of spice
to your Valentine’s Day with this red hot menu designed to warm you up, fill you up, and celebrate with a heart shaped hand-held
pie. Hot Jalapeno Popper Dip, Chili Stuffed Corn Bread, and Strawberry Heart Hand Pies
Saturday 6th
Cocktail Party: Whiskey Acres Distilling
Company: From Seed to Spirit
Jamie Walter & Kelly Sears
6:30 – 9:00 pm
$75
Jamie Walter, President and CEO of Whiskey Acres Distilling Company is joining Chef Kelly for a night of local farm-crafted spirits
and spirit inspired bites. Grown from the finest grain and handcrafted and distilled on their fifth generation farm in DeKalb, Jamie
and his family offer bourbon, corn whiskey, rye whiskey and vodka. They know the land, their ingredients, and what it means to pay
attention to detail. Blend together using equipment and know-how forged in the rolling hills of Kentucky; add a little patience and
the result is Whiskey Acres. Spirit tasting, spirit cocktails, Whiskey Glazed Nuts, Gorgonzola & Bacon Crostini, Endive Spears with
Orange, Goat Cheese, and Whiskey Vinaigrette, Espresso Rubbed Pork Tenderloin Sliders with Bourbon Molasses Glaze and Pickled
Peaches, Drunken Shrimp, Whisky Acres Stone Ground Corn Polenta with Mushroom Ragu, and Chocolate Whiskey Cake with Bourbon Caramel Espresso Sauce
Wednesday 10th, 17th and 24th hands on: The Essentials Series 6:30 – 9:00 pm each session $200 for all three sessions
Kelly Sears In these three series classes, you’ll learn about basic cooking equipment and menu planning; knife skills, how to make
the perfect vinaigrette, how to sear, sauté and roast meats and vegetables, create a pan sauce, make a roux, poach an egg, use a
scale to measure, make a good biscuit, and a pie crust, and a yeast bread.
Session 1: 10th: Knife Skills, Vinaigrette, Pan Searing, Roasting, Pie Dough You will learn how to slice, dice, chop, and much more in
the safest and most efficient manner. Learn to master basic cooking techniques like roasting and pan searing. In addition, this
class focuses on the perfect rice, roasted vegetables, and an easy start pie crust. Mixed Greens with Apples, Dried Cherries,
and Balsamic Vinaigrette, Pan Seared Pork Tenderloin with Cherry and Five Spice Pan Sauce, Orange-Scented Rice Pilaf with
Fennel, Roasted Carrots with Honey, and Warm Pear Galette with Maple Cream
Session 2: 17th: Supreme Fruit, Roast Whole Chicken, Poached Egg, Flaky Biscuits Learn the secrets to roasting the perfect
chicken, maintaining runny yolks in a poached egg, retrieving just the fruit segments from citrus, and bake up a flaky,
warm biscuit that can accompany any meal, any time of the day. Arugula, Shaved Fennel Salad, and Orange with
Lemon Parsley Vinaigrette, Roast Chicken with Citrus Herb Butter, Toasted Farro and Scallions with Roasted Cauliflower
and Poached Egg, Sautéed Green Beans, Carrot, and Red Pepper, Flaky Buttermilk Biscuits, and Affogato with Crushed
Espresso Walnuts
Session 3: 24th: Building Flavor, Bisque, Yeast Rolls, and a Soufflé Incorporate techniques from the previous two weeks in a meal
that can be used for the family during the week or friends on the weekend. Chef Kelly will guide you through flavor profiles, incorporating salty, sweet, sour, and bitter flavors in unison, all on one plate. Take the mystery out of working with
yeast and lofty soufflés while elevating your cooking to the next level. Roasted Squash Soup Bisque, Seared Tri-Tip with
Caramelized Onions and Peppers, Roasted Red Potatoes with Shallot Vinaigrette, Soft Warm Yeast Rolls, and Bittersweet
Cocoa Soufflés with Orange Blossom Cream
Thursday 11th
hands on: Winter Napa Style
Heidi Kise
6:30 – 9:00 pm
$65
It may be winter, but the autumn’s harvest still satisfies our need for fresh food and comforting flavors. Come celebrate this important food movement and our own Midwestern winter flavors with a dash of Chef Heidi’s Napa style influence. Pickled Grapes & Brie
Crostini, Field Greens with Fennel, Apple, Almonds, Parmesan and Mustard Vinaigrette, Cocoa Crusted Pork Tenderloin with Bacon
Jam, Sweet Potato Puree, and Pinot Berries over Goat Cheese Mousse
Friday 12th
hands on: Valentine’s Couples in the
Kitchen: Seduction and Spice
Paul Lindemuth
6:30 – 9:00 pm
$80
Long-believed to be the foods of love, culinary aphrodisiacs are a must for your Valentine’s Day dinner and date plans.
Socialize over food and drinks with the special person in your life creating delicious dishes while learning about the great
seductive foods extolled by Montezuma, Casanova, and cultures around the world. Hibiscus Mimosa, Grilled Scallops with
Basil/Lavender Essence, Coriander Roasted Chicken, Chickpea and Avocado Salad, and Chocolate/Fig Phyllo Purses
Registered Class
11.11.15
participants receive
a 10% discount on
(G) Gluten Free (v) Vegetarian (KJ) Cooking on Kamado Joe ceramic grill
All hands on, celebration table, cocktail party, and twilight classes include a selection of our wines and beers
Saturday 13th
hands on: Simply Sweet Valentine (V)
Cherise Slattery
12:00 – 2:30 pm
$65
The gifts most treasured are those made by hand, especially when they are hard to resist desserts. With Valentine’s Day right
around the corner, it’s the perfect time to make sweet gifts for those you love or keep for yourself. Cupid is aiming his arrow
and love is in the air! Join Chef Cherise for an afternoon of hands-on sweet baking from the heart. A light lunch will be served.
Chocolate Kahlua Mousse with Puff Pastry Hearts, Raspberry Linzer Cookies, Chocolate Truffle Tortas, and Tarragon Pistachio
Pound Cake with Wine Soaked Cherries
Monday 15th
L I T T L E K I D S hands on: The All American Table
Ages 6 - 8 11:00 am – 12:30 pm $35
Cherise Slattery The holiday widely known as “Presidents’ Day” is an occasion to celebrate, or at least remember, all presidents and not just George Washington and Abraham Lincoln. And what better way to celebrate than with a presidential dinner!
Double Crust Chicken Pot Pie, Apple Sizzle, and Red White and Blue Dipped S’mores
2016
Monday 15th
M I D K I D S hands on: George Washington’s Favorites Ages 9 - 11
2:00 – 3:30 pm $40
Jamie Bordoshuk We know, his home was in Mt. Vernon and he was the country’s very first president, but do you know
what George Washington loved to eat? President Washington loved to eat fish, prepared almost any way. He ate it nearly
every day and often even ate it with breakfast! His favorite vegetable was reported to be green beans. And like all good Americans he liked pie, especially cherry. Let’s give George’s menu a modern twist on his colonial classic favorites. Presidential Fish
Sticks, Bacon Wrapped Green Beans, and Washington’s Mini Cherry Cheesecakes
Give the
Wednesday 17th
demo: midday at Marcel’s:
Winter French Bistro Lynn Dugan
12:30 – 2:00 pm
$35
By the latter half of the 19th century,gift
bistros
centers of social life in Paris. This down-to-earth food quickly became as celof were
a Class
ebrated as the eatery’s famous patrons. Big on flavor, minimal on preparation, add casual bistro fare to your next menu. With
with
a Marcel’s
a selection of simple and elegant, yet
down
to earth dishes that are vibrant, fragrant, decadent, and sure to impress. Creamy
Chestnut Soup, Chicken Fricassee with Fennel
and Artichoke, and Chocolate Soufflé
gift card
Thursday 18th
hands on: Fish On! Fabrication, Fileting, and Preparation Pete Trusiak
6:30 – 9:00 pm
$80
No fishy business here! Learn the methods chefs use everywhere when preparing fish. We will cover purchasing, filleting and
butchering of both round and flat fish, as well as three cooking methods everyone can master at home. Recipes will include
removal of pin, spinal and fin bones, sectioning whole fish into steaks and proper fish cooking methods. Trout en Papillote,
Discussion of Round Fish, Pan Seared Leek Wrapped Sea Bass Steaks, Sectioning a Whole Fish, and Broiled Gremolata Crusted
Register
Sole Filets over Smashed Garlic Red Potatoes
early
Saturday 20th
hands on: Dinner at Home
JeanMarie Brownson 12:30 – 1:30 pm
$15
Since 2007, JeanMarie Brownson has
been chronicling
online,
by phonea life spent cooking in “Dinner at Home,” her bimonthly column for the
Chicago Tribune. Her new book of the same name shares 140 of the best recipes from those columns -- recipes she developed
in store
at home to feed her family and friends. or
A former
Chicago Tribune test kitchen director, JeanMarie helped start Mexican foods
company Frontera Foods, and continues as its culinary director. She’s also culinary director of the company that produces the
PBS TV show “Mexico – One Plate at a Time with Rick Bayless.” She’s co-authored three cookbooks with Bayless and his wife
Deann, including “Mexico -- One Plate at They
a Time,”
fillwinner of the James Beard Foundation’s International Cookbook Award. Join
JeanMarie in the Marcel’s kitchen for a demonstration followed by a book signing. Books may be purchased at either Marcel’s or
up
fast
The Bookstore. $5 of the registration fee is good !towards the purchase of the book.
Saturday 20th
hands on: Down Under Wine Party
Robin Nathan 6:30 – 9:00 pm
$80
Once exclusively overripe and robust, Aussie wines have mellowed into middle age: mature, chilled out, and sometimes straight
up unique (in the best way!). Australian wines today are easy to drink and exciting to select. Here’s to the wine country of the
moment, with its distinctive offerings, diverse climates, compelling wine makers and the food that pairs best with them. New
Zealand Raw Fish (fresh sushi-grade white fish with fresh diced vegetables and coconut and lemon) – New Zealand Sauvignon
Blanc, Australian Exotic Mushroom Tartlets – Aussie Chardonnay, Dog’s Eye Australian Meat Pies – Australian Shiraz, and New
Zealand Lamb Pops with Rosemary – New Zealand Pinot Noir
Sunday 21st
B I G K I D S hands on: Chicago Style
Ages 12 - 16
2:00 – 4:00 pm
$45
Cherise Slattery
Close behind in popularity
our sports teams and our landmarks are our Chicago culinary classics. Often
Registered of
Class
imitated but rarely duplicated, the tastes
of Chicago just beg us to get into the kitchen; deep dish, Chicago dogs, cheese cake.
participants receive
Learn the secrets to making these classics and more. Spicy Pizza Sauce, Deep Dish Crumbled Sausage Pizza, Chicago Hot Dog
a 10% and
discount
on Cheese Cake Bites
with Homemade Buns (hold the ketchup!),
Classic
store merchandise
Tuesday 23rd
hands on: Prep School: Salt Block Cooking
Paul Lindemuth
6:30 – 8:30 pm
$50
If you hang out in kitchen stores and food shops, you’ve probably seen salt blocks in the form of squares, rectangles, bowls and
cups. Himalayan salt block cooking may All
be aprices
relatively new way to cook, but the salt is as old as the hills. There are as many uses
for a slab of Himalayan salt as there are
cooking style. They can be used for sautéing, grilling, chilling, curing, baking,
arefoods
per and
person
salting, and plating. Chef Paul provides the foundation for extraordinary new ways to prepare and serve food with salt blocks. On
the menu: Salt Block Cucumber Salad, Salt Block Skirt Steak with Tarragon-Shallot Butter, Salt-Baked Rustic Apple-Onion Tart
refunds
or credits
with Blue Cheese, and Fleur de Salt No
Block
Caramels
within 72 hours prior
Thursday 25th
hands on: Provençal
Bistro
Robin Nathan
6:30 – 9:00 pm
$80
to the
class.
At a time when “fresh” and “seasonal” are the words on every food-lover’s lips, Provençal cooking has never looked more
modern—even if many of the most popular recipes are centuries old. With vivid colors and bold flavors, Chef Robin has put
together a comprehensive menu of fresh and modern Provençal bistro-inspired dishes made from seasonal ingredients.
Pissaladiere Croutons, Steamed Mussels with Tomato and Chile-Lemon Gremolata, Simplified Cassoulet with Duck Confit, and
Pear Galette with Rosemary & Sweet Balsamic Glaze
Friday 26th
hands on: Oscar Night
Heidi Kise
6:30 – 9:00 pm
$80
You’ve religiously gone to the movie theater every weekend for the past few months, eaten one too many bags of popcorn, and
now the big night is almost here. Sunday is Oscar’s night! The real key to any fabulous Oscar Party is to have a great mix of people
mingling and enjoying delicious food. Chef Heidi is rolling out the epicurean red carpet with this line up from last year’s winners. The
envelope please… Whiplash – Whipped Feta Dip with Crispy Pita, American Sniper – Iraqi Biryani, Birdman – Chicken Saltimbocca,
Boyhood – Homemade Bacon Mac & Cheese, and Grand Budapest Hotel – Courtesan Au Chocolat
Sunday 28th
hands on: The Journey of Bread Workshop
Tom Beckman
12:00 – 5:00 pm
$75
Back by popular demand, Marcel’s is happy to present guest chef Tom Beckman. With a background that includes instructor
at Culinary and Hospitality Institute/Le Cordon Bleu Chicago, and Pastry and Baking Chef at the Mayfair and the Ritz Carlton,
Chef Tom has amassed an impressive resume. Currently a private instructor, Chef Tom is spending the day in the Marcel’s
kitchen with a hands on workshop guiding us through the 12 steps of yeast production and the journey of bread. Scaling, mixing,
fermentation, and more; prepare yourself for an afternoon of flour, yeast, dough, learning and fun! Croissant (laminated and
yeast), Afghan Cheese Bread (rolled and yeast and very cheesy), Bagels (rolled and yeast), Brioche (yeast and 50% butter), and
Szechuan Pepper Bread (unleavened flatbread)