Collection: Products

Monday, November 10th, 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, November 11, 6:00 - 8:30pm

Chef Clair Smith presents:

Family Class: Go Greek! (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Bring the whole family to the kitchen and discover the joy of Greek cooking in this hands-on class designed for cooks young and old! Together, you'll prepare a flavorful menu inspired by the sun-drenched islands and hearty traditions of the Mediterranean—perfect for sharing around your family table. 

On the menu:

Feta Dip with Homemade Pita Chips

Herbed Chicken Kabobs with Greek Yogurt Tzatziki Dipping Sauce

Greek Pasta Salad With Cherry Tomatoes, Cucumber, Kalamata Olive and Herbs

Tahini Cookies 

Price is per person.

Family class is for ages 6 and over with an accompanying adult.

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Friday November 14, 12:00 - 1:30pm

Chef Brian Buchna presents:

Chef Demonstration: Holiday Shortcuts with Puff Pastry (Chef Demonstration)

Perfect for holiday entertaining, get ready to wow your guests this holiday season without spending all day in the kitchen in this fun and festive chef demonstration class. You’ll learn how to turn store-bought puff pastry into stunning appetizers, savory bites, and sweet treats that look gourmet—but come together in minutes. Chef Brian shares clever techniques and flavor combinations that help you whip up crowd-pleasers with minimal effort. Whether you're hosting or bringing a dish to share, these puff pastry shortcuts will become your go-to holiday lifesavers!

On the menu: 

Mini Beef Tartlets with a Mushroom Duxelles

Aged Cheddar & Smoked Bacon Allumettes with Fresh Thyme

Apple-Cranberry Cinnamon Palmiers with Orange Icing Drizzle

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, November 15, 6:00 - 8:30pm

Chef Brian Buchna presents:

Cocktail Party: Fireside Brews & Bites (Cocktail Party)

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Settle in for a relaxed, flavor-packed night of comfort food and craft beer in this class designed for cozy evenings and good company. Learn how to prepare hearty small plates and shareable snacks that pair perfectly with seasonal brews—from rich stouts to hoppy IPAs. Wine also available in class.

On the menu:

Smoked Gouda and Apple Tartlets

Sweet Potato Cakes with Chipotle Aioli

Miniature Lamb Meatballs with a Red Wine & Rosemary Sauce

Stout & Cheddar Sliders with Caramelized Onions

Soft Pretzel Bites with an IPA Bacon Beer Cheese Dip

Peanut Butter Porter Brownies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, November 15, 10:00 - 11:30am

Chef Heather Ude presents:

Little Kids (Ages 6-8): Time for Turkey

Let’s talk turkey - and everything tasty that goes with it! Young chefs will get hands-on in the kitchen to prepare a festive spread inspired by the flavors of Thanksgiving. From sweet treats to savory sides, kids will create delicious dishes that celebrate the holiday.

On the menu: 

Marshmallow Pilgrim Hats

Cornucopia Snack Mix

Pumpkin Chocolate Chip Cookies

This class is designed for kids and is a drop-off class.

10% discount for parents on all regularly priced merchandise during class.

Saturday, November 15, 1:00 - 3:00pm

Chef Heather Ude presents:

Little Kids (Ages 9-11) Friendsgiving

Let’s cook, share, and celebrate friendship with a fun-filled Friendsgiving class! Young chefs will prepare a festive mini feast using fall-inspired ingredients—perfect for sharing with friends around the table.

On the menu: 

Turkey Burger Sliders with Crisp Stuffing Croutons and Cranberry Mayo

Cheesy Parmesan and Sage Puff Pastry Twists

Pumpkin Pie Cupcakes with Cranberry Compote Buttercream

This class is designed for kids and is a drop-off class.

10% discount for parents on all regularly priced merchandise during class.

Sunday,  November 16, 12:00 - 4:00 pm

Chef Amy Lukasik presents:

Workshop: Thanksgiving 101 (Hands On)

Whether you're a novice cook preparing your first Thanksgiving meal or looking to refine your culinary skills, this workshop is designed to equip you with essential techniques, recipes, and tips for a stress-free and memorable holiday celebration. Chef Amy will cover everything you need to know to host a successful and delicious Thanksgiving gathering. Learn start to finish on a chicken in class in prep for the Turkey on the big day, learn the techniques of scratch gravy, elevated sides and Chef Amy’s favorite holiday dessert. 

On the menu: 

Dry Brined Chicken

Scratch Gravy

Cranberry Orange Sauce

Shaved Brussels Sprout Salad

Butternut Squash, Swiss Chard & Gruyère Gratin

Chocolate & Salted Caramel Tart

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

10% discount on all regularly priced merchandise during class.

Tuesday, November 18, 6:30 - 9:00pm

Chef Brian Buchna presents:

Squash & Pumpkin Masterclass (Hands On)

Unlock the full potential of fall’s most iconic ingredients in this immersive squash and pumpkin masterclass, where you'll explore a variety of culinary techniques that highlight their depth, versatility, and flavor. From sweet to savory, rustic to refined, Chef Brian will guide you through innovative and classic preparations using a range of seasonal squash and pumpkin varieties.

On the menu:

Roasted Delicata Squash Salad with Ricotta, Pomegranate, and Arugula

Butternut Squash Focaccia with Rosemary and Caramelized Onions

Pumpkin Gnocchi with Brown Butter Sage Sauce & Pan-Seared Pork Loin Medallions

Spiced Pumpkin Mousse with Toffee Crumble

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, November 2, 12:00 - 4:00pm

Chef Brian Buchna presents:

Workshop: Braising (Hands On)

Learn the essential skills behind one of the most rewarding and flavorful cooking techniques: braising. Building deep, complex flavors using simple ingredients and classic techniques, Chef Brian guides you step-by-step through the process—from properly searing meats or vegetables, to deglazing with flavorful liquids, to simmering slowly for rich, mouthwatering results. Along the way, he’ll share how to select the best cuts of meat, how to layer herbs and aromatics, and how to balance your dish with acidity and seasoning.

On the menu: 

Braised Red Cabbage with Apples and Caraway Seeds

Red Wine Braised Beef Short Ribs with Roasted Root Vegetables

Hard Cider-Braised Pork Shoulder with Fennel, Apple, & Cardamom Pod

Chicken Thighs Braised in Whole Grain Mustard-Leek Sauce with Tarragon

Sticky Toffee Pudding with a Salted Caramel Sauce

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

10% discount on all regularly priced merchandise during class.

Thursday, November 20, 6:30 - 9:00 pm

Chef Paul Richards presents:

Tutto Pasta! (Hands On)

Step into the heart of Italian comfort cooking in this pasta-focused class that celebrates rustic flavors, time-honored techniques, and rich culinary tradition. Chef Paul prepares iconic dishes showcasing the soul of Italy - simple ingredients with deeply satisfying results! From the classics of Cacio e Pepe to homemade lasagna noodles layered with bolognese, leave feeling like a pro at tutto (everything) pasta! 

On the menu:

Chianti Classico

Pasta e Fagioli Soup

Classic Cacio e Pepe

Lasagne Bolognese with Homemade Lasagna Noodles

Lemon Semolina Olive Oil Cake with Fall Fruit Ragu

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, November 21st, 6:30 - 9:00pm

Chef Robin Nathan presents:

Chef’s Table Demonstration: Wine Country French 

Escape to the heart of French wine country and explore the rustic elegance of regional French cooking in this chef demonstration class, where meals are slow, seasonal, and meant to be savored. Inspired by the vineyards of Bordeaux, Burgundy, and the Rhône, this experience brings together wine-forward ingredients, classic techniques, and a taste of la belle vie - a beautiful life. Wines will be poured and paired with each course by John Kay, Wine Director of Marché.

On the menu:

Marché Cheese & Charcuterie

Potage Parmentier Demitasse Soup (Potato & Leek)

Arugula Salad with Crispy Duck Confit and Pears 

Classic Boef Bourguignon over Herb Tossed Potatoes with Orange Gremolata

Country French Apple Cake with Brown Sugar Chantilly

With French paired wines

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday November 22, 6:00 - 8:30pm

Chef Molly Sell presents:

Date Night Fondue

Grab your favorite person and get ready for a cozy, interactive night of cooking, dipping, and sharing. In this hands-on Date Night Fondue class, you’ll learn how to craft rich, melty fondues from scratch—both savory and sweet—while enjoying fun food pairings. From bubbling cheese blends to decadent chocolate, this is date night done deliciously.

On the Menu:

Four Cheese Fondue with Gruyere, Emmentaller, Gouda & Fontina

Served with Baby Potatoes, Cubed Bread, Broccoli & Cauliflower

Broth Mondue “Hot Pot” Fondue

Served with Beef, Shrimp, Snap Peas, Asparagus and Mushrooms

Callebaut Dark Chocolate Fondue

Served with Salted Caramel Cake Bites, Cookies, Salty Pretzels, Strawberries and Bananas

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday November 24, 6:00-9:00

Chef Heather Ude presents:

Make & Take Thanksgiving Pies (Hands On)

Make it, take it and bake it off at home! In class, you will prepare 2 pies to take home for Thanksgiving. For the no-bake pumpkin cheesecake pie, guests make a cookie crust and a delicious creamy twist on pumpkin filling, to be topped with a warm spiced whipped cream. For the cranberry pear pie, after making and rolling out a classic flaky pie crust, guests will toss together the components for the filling and make the crumble topping. You will go home with the components to fully assemble the pie, and bake it, as well as the components to complete the no-bake pumpkin pie by making a whipped cream to top it. Baking, holding, and freezing instructions will be provided. Cheese and charcuterie to snack on while prepping.

On the menu: 

Spiced Pear and Cranberry Crumble Pie

No-Bake Pumpkin Cheesecake Pie with Biscoff Cookie Crust & Cinnamon Whipped Cream

Cheese & Charcuterie

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday November 25, 6:00-9:00

Chef Heather Ude presents:

Make & Take Thanksgiving Pies (Hands On)

Make it, take it and bake it off at home! In class, you will prepare 2 pies to take home for Thanksgiving. For the no-bake pumpkin cheesecake pie, guests make a cookie crust and a delicious creamy twist on pumpkin filling, to be topped with a warm spiced whipped cream. For the cranberry pear pie, after making and rolling out a classic flaky pie crust, guests will toss together the components for the filling and make the crumble topping. You will go home with the components to fully assemble the pie, and bake it, as well as the components to complete the no-bake pumpkin pie by making a whipped cream to top it. Baking, holding, and freezing instructions will be provided. Cheese and charcuterie to snack on while prepping.

On the menu: 

Spiced Pear and Cranberry Crumble Pie

No-Bake Pumpkin Cheesecake Pie with Biscoff Cookie Crust & Cinnamon Whipped Cream

Cheese & Charcuterie

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, November 5, 6:30 - 9:00pm

Chef Clair Smith presents:

Fall Greens & Grains - Vegetarian (Hands On)

Celebrate the richness of the harvest season in this vegetarian cooking class that puts autumn’s leafy greens and hearty whole grains at the center of the plate. With nourishing, flavor-packed dishes, you'll learn to combine seasonal produce with wholesome grains to create meals that are as satisfying as they are good for you.

On the menu:

Kale Salad with Jicama, Pomelo and Candied Cashews

Carrot Ginger Soup with Spiced Croutons

Risotto Stuffed Portabellas with Mushroom Sauce

Roasted Sweet Potatoes & Parsnips with Rosemary Quinoa

Apple and Plum Galette with Honey Whipped Topping

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, November 7, 6:30-9:00pm

Chef Molly Sell presents:

Truffles & Vino (Hands On)

It's autumn again in Piedmont, Italy and the scent of white truffles is in the air. Indulge in the world of Italian truffles in this class dedicated to one of Italy’s most prized ingredients. From delicate shavings of white truffle to rich black truffle oil, you’ll explore how to let these earthy gems shine across a beautifully curated Italian menu. Chef Molly is here tonight to share the culinary delights of these underground gems, enjoyed with robust reds and crips whites of the region.

On the menu:

Truffle Croque Monsieur with Rosemary Ham

Leek Risotto with Roasted Garlic, Aged Parmesan and Truffle Butter

Roasted Lamb Chops with Mushroom Truffle Cream Sauce

Champagne Floats with Homemade Vanilla Bean and Truffle Ice Cream

With Italian Wines

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class

Saturday, November 8th, 10:00am – 2:00 pm

Chef Amy Lukasik presents:

Workshop: From Scratch Croissants

Get ready to roll, fold, and bake your way to buttery perfection! In this hands-on master class, you’ll learn the art of traditional French croissant making from scratch. From working with laminated dough to mastering the perfect proof and golden bake, this class covers every flaky layer. 

Under the guidance of our expert instructor, you’ll shape morning buns, classic croissants, pain au chocolat, and discover the secrets to that signature crisp, airy bite. Leave with a box of your baked goods and the confidence to recreate the magic at home. 

On the menu: 

Traditional Croissants 

Pain Au Chocolat

Morning Buns

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

10% discount on all regularly priced merchandise during class.

11in 10ct Berries and Watercolor (F). Celebrate the season with this charming set of 10 festive crackers,perfect for holiday dinners,parties,and gift-giving. Each set comes in an elegant box with a clear window,making it a delightful addition to any celebration. A classic holiday tradition,each cracker POPS when pulled to reveal a novelty trinket,a cheerful motto or riddle,and a traditional paper party hat—creating a joyful and interactive experience for guests of all ages. Cracker length: 11 inches 10 crackers per box Pricing is per box of 10 crackers. 

Wednesday, December 10, 6:30 - 9:00pm

Chef Paul Richards presents:

Kindlemarket (Hands On)

Step into the warmth and charm of a traditional European Kindle Market with this holiday cooking class! Inspired by the iconic open-air Christmas markets of Germany, Austria, and beyond, this festive evening will transport you with the comforting aromas and classic dishes of the season. Prepare a selection of beloved holiday foods and drinks—think spiced mulled wine, spaetzle, and warm apple strudel. No experience needed—just bring your appetite and holiday cheer!

On the menu:

Glühwein Mulled Red Wine

Pretzel Toast with Raclette Cheese & Leberkase

Gulyas (Goulash Beef & Noodle) Soup

Pork Schnitzel with Spätzli & Rotkraut

Traditional Apple Strudel

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, December 12, 6:30 - 9:00pm

Chef Brian Buchna presents:

Cocktail Party: Holiday Bites & Bubbles 

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Celebrate the season in style with a festive night of small bites and bubbly sips! Learn to create elegant, party-ready appetizers that pair perfectly with sparkling wines—from Prosecco to Cava. Whether you're planning to host a holiday soirée or just love a little sparkle, this class is your ticket to effortless entertaining. Think twinkle lights, clinking glasses, and bites that wow.

On the menu:

Cranberry-Grapefruit Ginger Sparkler with Rosemary Sprig

Fennel Chevre and Balsamic Glazed Fig Tarts with Cracked Pink Peppercorn

Miniature Crab Cakes with a Lemon-Dill Aioli

Smoked Salmon & Crème Fraîche Blinis with Fresh Dill

Chicken Wing with Jalapeno Cranberry Relish

Spiced Gingerbread Bites with Ancho-Maple Cream Cheese Frosting

Pours and pairings of Sparkling Wine

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, December 16, 6:30 - 9:00pm

Chef Brian Buchna presents:

Christmas in Paris (Hands On)

Step into the magic of the City of Light at Christmastime with this festive class that brings the elegance and warmth of a Parisian holiday table to life. From buttery pastries to rich, comforting dishes, you'll prepare a menu inspired by the flavors and traditions of a classic French Noël. Chef Brian shares authentic French techniques and delicious dishes that will transport you to a tres-chic holiday table.

On the menu:

Frisée Salad with a Warm Bacon Vinaigrette, Carrot Ribbons, and Toasted Walnuts

Coq au Vin with Mushroom and Fresh Parsley

Gratin Dauphinois with Fresh Grated Nutmeg and Chives

Bûche de Noël with Powdered Sugar, Meringue Mushrooms, and Fresh Rosemary 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, December 18, 6:30 - 9:00pm

Chef Molly Sell presents:

Cozy Cooking: Root & Vine (Hands On)

Chef Molly celebrates hearty flavors, seasonal ingredients, and the cozy ambiance of a winter evening in wine country while exploring the vibrant, earthy flavors of the season’s root vegetables. From sweet carrots to hearty parsnips and colorful beets, you’ll learn how to turn these humble ingredients into delicious dishes that celebrate the best of the fall and winter harvest. Experience the magic of winter in wine country through delicious food, wine, and good company.

On the menu:

Heirloom Carrot and Ginger Soup with Coconut Milk and Greens

Root Vegetable Hash with Soft Egg and Bacon

Pan Roasted Pork Tenderloin with Parsnip and Potato Puree

Beet Red Velvet Cupcakes with Crème Cheese Frosting 

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.