Collection: CLASSES

10/25/2024 -  6:30 – 9:00 pm

Chef Brian Buchna Presents Autumn Apps & Cocktails (Cocktail Party with Chef Demonstration)

Cozy up to the warm toddies and cocktails of autumn. Fall libations brimming with the flavors of sweet apples, tart pomegranate, pumpkin, and spice, all the perfect partners to a bevy of bites designed to curb hunger and delight the palate. Packed with classic fall flavors and seasonal produce, these nibbles, sips, and bites are sure to get the party started.

On the menu caramel apple martini punkin chunkin pumpkin chocolate bourbon cocktail brie tartlet with cranberry chutney sweet potato mille- feuille walnut pesto ipa bacon cheddar dip rye toast points pretzel crusted chicken bites pear-honey mustard sous-vide pork tenderloin pomegranate-chili crisp and cinnamon-pear anise cake pops.

11/16/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents Autumn Bounty: Farm to Table (Hands On)

Versatile, seasonal, bountiful, these are the fruits and vegetables of fall. As seasons change, so does the produce at their peak. Fill your plate from the farm, emphasizing just the right combination of spices and herbs taking the natural sweetness of the seasons bounty to new heights. Wine and beer included in class.

On the menu: Chestnut Soup with Bacon and Rosemary, Pumpkin Parmesan Gnocchi with Chicken, Sage, Pears and Pecans, Skillet Roasted Brussels with Maple Syrup Smoked Almonds, and Cranberry Apple Crisp with Vanilla Ice Cream

10/10/2024 - 6:30 - 9:00 pm

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, even better when paired with a warm, buttery biscuit.  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. Wine and beer is included in class.

On the menu:  Creamy Crab and Corn Bisque, Roasted Butternut Squash and Apple Soup with Gruyere Crouton, Mushroom Bourguignon over Cheesy Polenta, and Pear & Pecan Crostata with Maple Whipped Cream

10/01/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents: Big Game Bites (Hands On)

Whether you're hosting a gathering at home or tailgating at the stadium, Chef Clair shares her playbook to creating winning appetizers and snacks that will score big with your guests. Prepare a variety of crowd-pleasing appetizers and snacks inspired by classic game day flavors. Wine and beer included in class.

On the menu: Peppery Glazed Chicken Wings with Truffle Chips, Poblano Quesadillas with Roasted Tomato Salsa and Lime Crema Drizzle, Shizi Tou Asian Pork Meatball with Sticky Hoisin Glaze, Fried Buffalo Cauliflower with Bayley Hazen Blue Cheese Dipping Sauce, and Baileys Fudge Brownies with Toasted Walnuts

11/08/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Chef's Table: Coq & Cork (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service with wine. Sit back, relax and experience the essence of French gastronomy centered around the iconic dish of France, Coq au Vin. Chicken braised in red wine with mushrooms, onions, and bacon is the centerpiece of the evening, with decadent sides and perfect wine pairings.

On the menu: Chevre Filled Gougeres, Lump Crab Cauliflower Brandade, Classic Coq Au Vin Francais, and Tarte au Citron with Raspberries and Mint. With French Red and Champagne pairings

12/23/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Chef's Table: Eve of the Eve (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Between all the holiday happenings and your upcoming Christmas feast, its time for a time out. Sit back and relax while Chef Robin serves up a winter soirée with bubbly drinks and a menu of seasonal indulgences. Wine and beer included in class. 

On the menu: Winter Cranberry Aperol Spritz Cocktail, Marché Cheese & Charcuterie, Classic Crabcake on Baby Greens with Rémoulade Dressing, Roasted Beef Tenderloin au Poivre with Brandied Mushroom Cream, Potato and Parsnip Purée, and Salted Chocolate Pot de Creme

12/07/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents Chef's Table: Sparkle & Spice Holiday Dinner (Demonstration with Plated Dinner)

Add some sparkle and spice to your holiday table with this elegant holiday dinner, featuring rich flavors, festive ingredients, and stylish presentation. On the menu: show-stopping Lamb Chops, decadent sides and a tis the season cranberry dessert. Wine and beer included in class.

On the menu:

St. Germain champagne cocktail

Ricotta toasts with pear &  honey chutney

Shaved fennel & celery salad with bleu cheese 

Pomegranate Lamb Chops with Melted Leeks & Sweet Potato Cakes

Cranberry linzer torte

10/05/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Chef's Table: Steak & Big Reds

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. Sit back, relax and celebrate the perfect pairing of juicy steaks and bold red wines. A great wine provides an acidic tang and delightful sweetness that pairs with the salty, umami-butter flavor profile of steak. Celebrating a special occasion, or just living your best life, tonight is all about big reds, classic cuts, and the ultimate steakhouse sides.

On the menu: Mixed Greens Salad with Manchego & Caramelized Walnut, Dry-Aged Porterhouse with Bearnaise, Smoked Gouda & Gruyere Mac and Cheese, Whipped Potato with Parmesan & Roasted Garlic, and Skillet Chocolate Chip Cookie Pie, With Wine Pairings

11/22/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Chef's Table: Wine Dinner in Rome (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Sit back, relax, and enjoy! Tonight's feature: the wines and dishes of Romes table. From antipasti to dolci, Chef Robin takes you on a culinary journey of the cuisine of Rome. Wines will be poured and paired with each course by John Kay, Wine Director of Marché.

On the menu: Marché Italian Cheese and Charcuterie, Bucatini all Amatriciana, Lamb Racks Roman Style with Seasoned Garlic Crumbs, White Bean and Rosemary Smash, Roman Ricotta Crostada with Sour Cherry. Roman and Italian wine pairings with each course

11/19/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents Classic Parisian Bistro (Hands On)

Experience the essence of a Parisian bistro right in our kitchen as you learn to create beloved French dishes that are both comforting and elegant. Discover the fundamental techniques and ingredients that define French bistro cooking. From rich sauces to perfectly cooked meats, immerse yourself in the classic flavors of Parisian dining. Savourer! Wine and beer included in class.

On the menu: Fig and Chevre Salad with Honey Vinaigrette, Seared Scallops with Leeks White Wine, Celery Root Puree, and French Pear Tart Tatin

10/15/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents Crisp & Cozy: Fall Vegetarian (Hands On)

These Fall stars are bold on flavor and deeply delicious. Leveraging the root vegetables, squash and fruits of Fall, these vegetarian dishes will be mealtime favorites all season long. Wine and beer included in class.

On the menu: Parsnip Soup with Confit Mushrooms and Spiced Walnuts, Butternut Squash and Manchego Panini, Sweet Potato Gratin with Fennel, Leek and Garlic Bread Crumbs, and Sticky Toffee Pudding Cake

10/30/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents Dinner of Souls (Hands On)

Mexico's Day of the Dead, or Dia de los Muertos, is a celebration of lost loved ones with food and drink. Immerse yourself in the rich traditions and flavors of this Mexican holiday through hands-on culinary exploration. From savory tamales to spicy pozole, each dish tells a story of remembrance and celebration. Wine and beer included in class.

On the menu: Warm Atole with Anejo Rum (Mexican Masa Drink), Poblano & Cheese Tamale with Salsa Verde, Pork Pozole Rojo, Chicken Mole with Squash Dotted Rice, and Calabaza en Tacha (Candied Pumpkin)

10/05/2024 - 10:00 am - 1:00 pm

Chef Rachel Cuzzone Presents: Fall Cookie Decorating (Hands On)

Decorating sugar cookies like a pro takes a lot of practice but even a novice can have a nailed it result with the right insider information! Chef Rachel is sharing her secrets to ensure success for the perfect decorated cookie. She has done the baking, now its time for you to do the decorating. Master icing consistency, choose the right supplies, practice piping, learn to flood quickly, and appreciate the toothpick! You'll leave with your personal hand decorated sugar cookies to eat or share. Tea and soft beverages included in class.

On the menu: Sugar Cookies with Royal Icing and Apple Ginger Fizz

10/16/2024 - 6:30 - 8:30 pm

Chef Brandy Fernow Presents Fall In Charleston – Chef Demonstration at Park & Oak (Small Plates Chef Demonstration)

Surround yourself with beautiful design, adventurous wine, and sumptuous small plates. Experience the magic of autumn in Charleston, where Southern hospitality meets falls finest ingredients. Join us for a delightful exploration of Charleston's rich culinary traditions, featuring classic dishes reimagined with the vibrant flavors of fall. With wines paired throughout class.

On the menu: southern shrimp corn soup with cornbread crouton arugula salad lemon currants and hazelnut rosemary brined pork tenderloin sandwich creole sauce risotto cups collard green pesto brioche chocolate bread pudding bourbon cream

10/09/2024 - 6:00 - 8:30 pm

Chef Heather Ude Presents Family Class: Cooking Up Fall Favorites (Hands On)

Its family night in the Marcels kitchen for families with children aged 7 and over. From classic to creative, falls best fruits and vegetables are perfect for lunch or dinner.  Chef Heather has taken familiar favorites and given them a special twist or technique that will have you and your family asking for seconds!

Price is per person; wine and beer will be served with the class for adults.

On the menu: Pumpkin Ricotta Crostini with Brown Sugar Bacon, Sweet Potato Gnocchi with Maple Brown Butter, Upside Down Prosciutto and Gruyere Tarts, and Baked Cinnamon Apples and Pears with Pie Crust Cookies and Cinnamon Whipped Cream

11/09/2024 - 10:00 am - 12:30 pm

Chef Rachel Cuzzone Presents Family Class: Fall Pies & Tarts (Hands On)

Its family day in the Marcels kitchen for families with children aged 7 and over. Its pie season! And what could be more delicious than buttery, flaky crusts of all kinds filled with sweet flavors of the season. This hands-on class for kids and grown-ups together is perfect for pie enthusiasts and dessert lovers looking to master the techniques behind crafting perfect pies and tarts using seasonal ingredients.

On the menu:Mini Chocolate Cream Pies, Apple Hand Pies, and Pie Fries with Apple Dip

12/11/2024 - 6:00 - 8:30 pm

Chef Heather Ude Presents Family Class: Festive Family Dinner (Hands On)

Its family night in the Marcels kitchen for families with children aged 7 and over. The secret to a great holiday? Keep it simple and delicious, fun, holiday? Keep it simple and delicious, fun, and festive. Celebrate with updated classics that bring families together. Happy Holidays from our tables to yours! Price is per person; wine and beer will be served with the class for adults.

On the menu: Baked Cranberry and Goat Cheese Dip with Parmesan Crostini, Bacon Wrapped Pork Tenderloin with Apricot Chutney, Triple Cream Mashed Potatoes, Homemade Garlic Knots and Chocolate Mousse with Vanilla Whipped Cream

11/06/2024 - 6:00 - 8:30 pm

Chef Clair Smith Presents Family Class: Steak Frites (Hands On)

Its family night in the Marcels kitchen for families with children aged 7 and over. Who doesn't love a steak and potatoes meal? French for steak and fries, crispy hand cut fries, paired with a perfectly seasoned steak are a match made in dinner heaven! Price is per person; wine and beer will be served with the class for adults.

On the menu: Wedge Salad with Homemade Buttermilk Ranch and Parmesan Croutons, Market Steak with Herb Butter, Crispy Sweet Potato Fries, and Chocolate Mousse with Whipped Cream and Raspberries

11/02/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents Fireside Flavors (Hands On)

From root vegetables and hearty grains to rich meats and aromatic spices, explore seasonal ingredients that evoke the warmth of a fireside. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these culinary comforts. Wine and beer included in class.

On the menu: Amaro Hot Toddy, Cinnamon Laced Meatballs in Tomato Sauce, Butternut Squash Soup with Grated Nutmeg, Allspice & Mustard Cider Pork Chops, and Ginger Snap & Clove Dutch Apple Pie with Whipped Cream

10/11/2024 - 6:30 - 9:30 pm

Chef Robin Nathan Presents First Crush: Pacific Northwest Wine Dinner (Hands On)

Pick, crush, stomp, and repeat. Harvest in the Pacific Northwest wine regions, typically from mid-August through October, 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: Roasted Beet Salad with Savory Hazelnut Granola, Spice Rubbed Pork Tenderloin with Pinot Noir & Blackberry Mostarda, Wild Rice Pilaf with Mushrooms & Autumn Greens, Pear Dried Cherry Custard Crumble with Cinnamon Whipped Cream, Pacific Northwest Wine Pairings throughout

10/23/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Harvest Kitchen (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, walnuts, pears, and crisp apples. This rustic menu with a modern edge showcases them all. Wine and beer included in class.

On the menu: Bourbon Mule Cocktails, Baby Greens with Warm Sautéed Pears, Maple Walnuts and Bleu Cheese, Cumin-Coriander Spiced Pork Ragout with Apple Gremolata, Creamy Herbed Polenta, and Pumpkin-Pear Cake with Maple Whipped Cream

12/07/2023 - 10:00 am - 1:00 pm

Chef Rachel Cuzzone Presents Holiday Dessert Swap (Hands On)

If you love celebrating the holidays with an assortment of homemade treats but cant face all that baking, a dessert swap is the perfect solution for you! Let us simplify your holiday baking with a morning of mixing, shaping, baking, and decorating holiday desserts. 

Everyone will leave with a box of goodies and plenty of new recipes to add to your holiday baking repertoire!! Enjoy a selection of tea and beverages in class.

On the menu: Homemade Oreos, Peppermint Crinkles, Candied Nuts, Classic Shortbread, Butter & Jam Cookies, Spiced Madeleines, Coconut Macaroons, and Salted Caramel Sauce

12/08/2024 - 12:00 - 3:00 pm

Chef Rachel Cuzzone Presents Holiday Dessert Swap (Hands On)

If you love celebrating the holidays with an assortment of homemade treats but cant face all that baking, a dessert swap is the perfect solution for you! Let us simplify your holiday baking with a morning of mixing, shaping, baking, and decorating holiday desserts. 

Everyone will leave with a box of goodies and plenty of new recipes to add to your holiday baking repertoire!! Enjoy a selection of tea and beverages in class.

On the menu: Homemade Oreos, Peppermint Crinkles, Candied Nuts, Classic Shortbread, Butter & Jam Cookies, Spiced Madeleines, Coconut Macaroons, and Salted Caramel Sauce

12/13/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Holiday Happy Hour (Cocktail Party with Chef Demonstrations)

This is an interactive class, taking turns in the kitchen creating the recipes with chef demonstrations. There is nothing more satisfying than the perfect bite. And there's no more delicious way to wash down the perfect bite than with a refreshing glass (or two) of holiday cheer. Serving them up small-plate style, Chef Brian presents a selection of great bites that you can mix and match and pairs them with the perfect libations. With these addictively delicious recipes and advice on how to present food like a pro, Chef Brian ensures the next gathering you host will be a memorable one.

On the menu: Vision of Sugarplums Cocktail with Citrus Vodka, Plum, Blueberry and Hibiscus, Olive Wreath Charcuterie Board, Oysters Rockefeller with Fire-Roasted Pepper & Fennel, Filet Mignon Tartine with Smoked Egg Yolk & Bone Marrow Aioli, Apple White Cheddar-Rosemary Puff Pastry Braid, and Pistachio- Raspberry Eclairs with Chocolate Ganache