Collection: Products

Saturday, January 24th, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Chef’s Table: Bourbon Dinner (Demonstration)

Celebrate the flavors of winter with the warmth of bourbon in this chef demonstration dinner. Chef Amy guides you through a multi-course menu that highlights the versatility of bourbon, from savory glazes and sauces to desserts. Learn professional cooking techniques, flavor pairings, and plating tips as you sit back, relax and enjoy course by course service.. Join us for an evening of cozy winter flavors, culinary craftsmanship, and the subtle warmth of bourbon - a perfect celebration of the season.

On the menu: 

Burnt Citrus & Brown Butter Old Fashioned

Shaved Brussels Sprout & Citrus Salad with Honey-Mustard Vinaigrette

Bourbon Bacon Jam with Buttermilk Biscuits

Rye Whiskey Braised Short Ribs with Caramelized Onions and Thyme

Maple-Bourbon Ice Cream with Candied Bacon & Toasted Pecans

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, January 26th, 6:00 - 9:00 pm

Chef Melissa Nuttall presents:

Scratch Sourdough  (Hands On)

Master the timeless art of sourdough bread in this hands-on master class in sourdough. Whether you're a first-time baker or looking to refine your skills, this class will guide you through the entire process. Chef Melissa will demystify the sourdough bread process and give you the confidence to start baking this classic bread at home! 

You'll learn how to:

- Maintain a sourdough starter
- Make a basic sourdough bread dough at home
- Properly shape, score and bake a rustic boule (round)
- Utilize your sourdough discard

What you'll take home:
- Two loaves of bread:
* A fresh sourdough loaf that you baked in class
* A bowl of dough you shape to be baked at home the next day
- Recipes and resources for your starter and "discard"
- Suggestions for online and cookbook resources

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, January 28th, 6:30 - 9:00 pm

Chef Clair Smith presents:

Dumplings Around the World (Hands On)

Travel the world through dumplings! From delicate Japanese gyoza to Latin American empanadas, you’ll explore how delicious dough stuffed culinary delights, connect kitchens and traditions all over the world. Chef Clair guides you step by step through doughs, flavorful fillings, and cooking techniques, from steaming and boiling to pan-frying and baking. Come hungry and ready to roll; it’s a world tour of flavor, no passport required! 

On the menu: 

Potato and Cheddar Cheese Pierogi with Chive Cream

Spicy Pan Fried Beef Empanadas with Chimichurri Sauce

Pork and Shrimp Steamed Shu Mai Asian Dumpling with Chili Soy Dipping Sauce 

Apple and Pear Baked Dumplings with Cinnamon Spiced Caramel Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, January 3rd, 6:00 - 8:30 pm

Chef Clair Smith presents:

Southern Supper (Hands On)

Pull up a chair and dig into the flavors that make Southern cooking so unforgettable! Create a comforting, soulful menu inspired by time-honored Southern traditions, where every bite tells a story and every dish is made with love. From golden-fried favorites to creamy sides and fresh-from-the-oven desserts, you’ll learn the techniques that give Southern food its signature richness and heart. It’s a night of comfort food and good old-fashioned hospitality, the kind of supper that keeps folks gathered ‘round long after the plates are cleared.

On the menu:

Field Greens Salad with Pears, Walnuts and Pomegranate Vinaigrette

Pork Tenderloin with Cranberry Orange Sauce

Maple Bacon Brussels Sprouts

Andouille Sausage Mac & Cheese 

Cranberry Cinnamon Bread Pudding with Vanilla Caramel Sauce

Friday, January 30th, 6:30 - 9:00 pm

Chef Molly Sell presents:

Paella España! (Hands On)

Bring a little Mediterranean sunshine to the winter table in this class dedicated to Spain’s most iconic dish, Paella! Chef Molly guides you through the art of making traditional paella, from building a rich saffron-infused base to layering seasonal ingredients that bring depth and comfort to every bite. Using hearty winter produce, fresh seafood, and tender meats, you’ll learn how to balance flavors, master the perfect socarrat (that delicious crispy rice layer), and enjoy the classic flavors of paella. 

On the menu:

Spanish Cheese & Charcuterie 

Albondigas (Spanish Meatballs) en Salsa de Tomate

Traditional Spanish Paella with Chicken Thighs, Chorizo, Shrimp, Clams & Mussels, cooked with Saffron Carnaroli Rice

Classic Crema Catalana with Bruleed Sugar

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, January 7th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Warm Winter Spice Kitchen (Hands On)

Warm up your kitchen with a celebration of winter spices. Explore how cinnamon, cardamom, cloves, nutmeg, and other aromatic spices transform seasonal ingredients into rich, comforting dishes. Chef Robin shares techniques for layering flavor and balancing spice as you prepare a cozy, spice-infused winter menu, from savory mains to subtly sweet dessert. Along the way, you’ll discover the cultural roots and culinary uses of some of the world’s most beloved spices.

On the menu:

Tajin Margaritas

Indian Sweet & Salty Snack Mix

Indo-Chinese Chile Paneer with Sichuan Peppercorns

Harissa Pan Roasted Chicken with Chickpeas

Apple Crostada with Herbes d’ Provence and Balsamic Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, January 8th, 6:30 - 9:00 pm

Chef Paul Richards presents:

Apres Ski (Hands On)

There is nothing better than a hearty meal perfect for warming you up after a day on the slopes. Chef Paul captures the essence of mountain cuisine with his après ski favorites. Enjoy a menu inspired by alpine lodges and mountain bistros, full of hearty, soul-satisfying dishes perfect for winter evenings, bringing the warmth of a ski chalet right into your own kitchen.

On the menu: 

Rumplesnugger Warm Chocolate Mint Cocktail 

Tartiflette - Cheesy Potatoes with Smoky Bacon & Caramelized Onion

French Onion Soup

Pork Cutlet Wienerschnitzel 

Traditional Spätzli & Green Beans

Kaiserschmarrn - Rum & Raisin shredded Pancakes with Plum Preserve

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, October 10, 6:30 - 9:00pm

Chef Molly Sell presents:

Date Night: French Wine Bar (Hands On)

Whisk your date away to the heart of Paris - no passport required! Transport yourself to a cozy Parisian wine bar for an evening of rustic elegance, bold flavors, and hands-on culinary fun. From rustic bites to bistro classics, this cozy evening is designed for couples who love great food, good wine, and a little culinary adventure.

On the menu:

French Wine Pairings

Salad Lyonnaise

Mussels in White Wine with Herbs

Croque Monsieur (Parisian Ham & Cheese)

Asparagus and Gruyere Tarte

French Profiteroles with Vanilla Glace and Chocolate

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, October 19, 12:00 - 4:00 pm 

Chef Amy Lukasik presents:

10/19 Workshop: Gnocchi & Gnudi (Hands On)

Get your hands in the dough and discover the delicate art of Italy’s most comforting dumplings: gnocchi and gnudi. In this hands-on class, you’ll explore two beloved (and often confused!) recipes—one rooted in rustic Northern Italian kitchens, the other born in the hills of Tuscany. Chef Amy will cover everything from shaping techniques to sauce pairings, so you leave with the skills and confidence to recreate these pillowy dishes at home.

On the menu: 

Homemade Potato Gnocchi with Roasted Butternut Squash, Prosciutto & Brown Butter Sage Sauce

Homemade Ricotta Gnudi with Spicy Pomodoro Sauce

Potato Gnocchi Mac N Cheese Bake

Classic Italiano Caesar Salad with Homemade Dressing

Chocolate Espresso Budino

Soft beverages included in class. Beer and wine available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Thursday, October 23, 6:30 - 9:00pm

Chef Robin Nathan presents:

Field to Fork: Midwest Harvest (Hands On)

Let the seasonal bounty be your guide in this farm-to-table inspired meal, showcasing the best of the harvest season.  At this time of year, the market is packed with savory gems like pumpkins, mushrooms, pears, and crisp apples. This rustic menu from Chef Robin showcases them all!

On the menu:

Apple Cider Spritz Cocktails

Creamy Pumpkin Soup with Parmesan Croutons

Cider Braised Chicken Thighs with Sage, Mushrooms & Cream

Green Apple and Celery Leaf Relish

Herbed Rice

Dried Cherry and Pear Custard Crumble with Maple Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, October 24, 6:30 - 9:00pm

Chef Brian Buchna presents:

Chef’s Table Demonstration: Cocoa meets Cabernet (Chef Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef demonstration class. Where bold reds meet deep, dark chocolate—this is not your average dinner party. Chef Brian explores the complex, savory side of chocolate in the kitchen, crafting a luxurious multi-course menu that blends bittersweet cocoa, and spice with bold, full-bodied wines. From silky reductions to espresso rubs, this class showcases how to use chocolate as a flavor enhancer—not just a dessert ingredient.

On the menu: 

Amuse Bouche: Seared Scallop with White Chocolate-Saffron Beurre-Blanc

Wild Mushroom & Cocoa Powder Risotto

Roasted Beet Salad with Goat Cheese, Candied Walnuts & Cocoa Nib Vinaigrette

Pan-Seared Duck Breast with a Cherry-Red Wine & Dark Chocolate Reduction

Chili-Spiced Dark Chocolate Mousse with Raspberry Coulis & Toasted Almond

With Red Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, October 25, 10:00 am - 2:00 pm

Chef Amy Lukasik presents:

Workshop: Fall Cookie Decorating Masterclass (Hands On)

Learn to decorate sugar cookies like a pro! Chef Amy is sharing her secrets to ensure success from the start with the perfect dough, rolling and cutting techniques. Then onto mastering royal icing and learning wet on wet and wet on dry techniques for decorating. Leave with a box of your hand decorated sugar cookies. Snack on charcuterie and cheese between baking and decorating.

On the menu: 

Sugar Cookies with Royal Icing

Marche Cheese & Charcuterie

Ages 16+

Soft beverages included in class. Wine and Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Sunday, October 26, 12:00-4:00pm

Chef Robin Nathan presents:

Workshop: Season of Baking (Hands On)

Celebrate the season with the comforting scents and flavors of fall and winter in this festive hands-on baking class. From cozy autumn favorites with apples and pumpkin to sweet holiday-worthy showstoppers, you’ll learn how to scratch bake a delicious assortment of goods perfect for the season. 

On the menu:

Classic French Apple Cake

Pumpkin Scones

Soft White Holiday Dinner Rolls

Holiday Morning Cinnamon Twist Loaf

Soft beverages included in class. Beer and wine available for purchase by the glass.

10% discount on all regularly priced merchandise during class

Monday, October 27, 6:00 - 9:00pm

Chef Melissa Nuttall presents:

Scratch Sourdough

Master the timeless art of sourdough bread in this hands-on master class in sourdough. Whether you're a first-time baker or looking to refine your skills, this class will guide you through the entire process. Chef Melissa will demystify the sourdough bread process and give you the confidence to start baking this classic bread at home! 

You'll learn how to:

- Maintain a sourdough starter
- Make a basic sourdough bread dough at home
- Properly shape, score and bake a rustic boule (round)
- Utilize your sourdough discard

What you'll take home:
- Two loaves of bread:
* A fresh sourdough loaf that you baked in class
* A bowl of dough you shape to be baked at home the next day
- Recipes and resources for your starter and "discard"
- Suggestions for online and cookbook resources

Wine & Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, October 28, 6:30 - 9:00pm

Chef Clair Smith presents:

Big Bowls: Soups & Stews (Hands On)

As the Fall season begins, nothing satisfies like a warm bowl of soup or stew. Highlight the stars of fall with a menu featuring seasonal favorites like root vegetables and apples. In a hurry, or slow and low, there’s nothing better for the soul or the belly than a pot of homemade goodness just waiting for your ladle.  

On the menu: 

Creamy Crab and Corn Bisque

Roasted Butternut Squash and Apple Soup with Gruyere Crouton

Mushroom Bourguignon over Cheesy Polenta

Pear & Pecan Crostata with Maple Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, October 3, 6:30 - 9:00pm

Chef Robin Nathan presents:  

First Crush Wine Dinner (Hands On)

Pick, crush, stomp, and repeat. Harvest in the Pacific Northwest wine regions bursts with vibrant golden yellow and crimson colors, mingled with aromas of ripening fruit and crushed grapes. Celebrate the first loads of fruit to be crushed to create a new vintage with a wine country inspired meal perfect for your next dinner party. 

On the menu:

Roast Pumpkin & Baby Greens with Savory Hazelnut Granola

Pan Roasted Pork Tenderloin with Cranberry Mostarda

Wild Rice Pilaf with Mushrooms and Greens

Fresh Pear-Custard Pie

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, October 30, 6:30 - 9:00pm

Chef Molly Sell presents:

Fall From New England (Hands On)

Celebrate the crisp flavors and cozy traditions of a New England autumn in this immersive, hands-on cooking class inspired by the region’s coastal charm and vibrant seasonal harvest. From briny bays to maple-drenched hillsides, this class brings together the rustic, comforting dishes that define fall in the Northeast. From the salty sea to orchard-sweet treats, Chef Molly highlights hearty, homey dishes that define fall in the Northeast. 

On the menu:

Classic New England Clam Chowder

Cape Cod Fall Harvest Chopped Salad

Cider Braised Pork with Apples & Forest Mushrooms

Fresh Cinnamon Apple Cider Donuts

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, October 4, 10:00am - 1:00pm 

Chef Brian Buchna presents:

From Orchard to Oven: Apples & Spice (Hands On)

Celebrate the flavors of fall in this hands-on baking class dedicated to the beloved apple. With over 7,000 cultivars, Chef Brian shares how and which to choose to transform fresh apples into irresistible baked goods that fill your kitchen with warmth and spice. Along the way, you'll learn essential techniques like dough mixing, streusel topping tips and how to balance spices for rich autumn flavor. Come ready to bake, taste, and savor the sweet side of fall!

On the menu: 

Apple & Sharp Cheddar Scones with Homemade Apple Butter

Spiced Apple Fritters with Warm Caramel Sauce

Rustic Apple Galette with a Cinnamon-Oat Streusel Topping

Caramelized Apple & Brioche Bread Pudding with Toasted Pecans

Ages 16+

Soft beverages included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, October 7, 6:30 - 9:00pm

Chef Paul Richards presents:

 Fall a la Francaise (Hands On)

Transport yourself to the crisp countryside of France, where autumn flavors come alive in rustic kitchens and cozy bistros. Chef Paul celebrates the essence of fall in France - earthy ingredients, slow-cooked warmth, and the simple beauty of a well-prepared meal. From comforting soup to flaky tarts, you'll learn techniques rooted in French tradition.

On the menu:

Pineau des Charentes (Cognac Wine)

Fourmade - Provencal Chickpea Soup

Classic Salade Lyonnaise

Chicken Roulade with Zucchini Gratin

Blueberry Galette with Crème Fraiche 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, October 8, 6:00 - 8:30pm

Chef Heater Ude presents:

Family Class: Cozy Soup & Sammies (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Warm up with the ultimate comfort food! Chef Heather shares how to make a hearty, homemade soup paired with a cozy creative sandwich - perfect for sharing around the table. Come cook together, and warm your bellies with cozy recipes the whole family can enjoy making—and eating—together.

On the menu:

Creamy Bacon Dip with Cheddar Bagel Chips

Fried Chicken and Waffle Grilled Cheese with Apple Butter

Autumn Vegetable Soup with Parmesan Crisps

Brown Butter Blondies with Cinnamon Maple Glaze

Price is per person.

Family class is for families with children aged 6 and over with an adult.

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.