Wednesday, July 9, 6:00 – 8:30 pm

Chef Clair Smith presents:  

Family Cooking: Latin Flavors! 

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Gather the family and  create a flavorful, festive Latin-inspired summer meal that’s perfect for sharing. Whether you're rolling masa for pupusas or grilling corn, this is an interactive experience that the whole family can enjoy! Price is per person. 

On the menu: 

Grilled Corn with Chile, Lime and Cotija Cheese

Grilled Chicken with Fresh Chimichurri Sauce

Pupusas - Cheese Stuffed Masa Corn Cakes

Homemade Crepes Cajeta (Caramel) with Summer Berries

Price is Per Person. Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, July 10, 6:30 – 9:00 pm

Chef Molly Sell presents:  

Summer Paella 

Dive into the rich flavors and vibrant ingredients of Spanish cuisine. From paella to empanadas, learn to prepare classic summer-inspired dishes from Spain, perfect for the warmer months. Tomatoes, saffron, summer vegetables and seafood; explore the ingredients that reflect the diversity and richness of Spanish cuisine. 

On the menu: 

Espinacas con Garbanzos (spinach and chickpeas)

Summer Seafood Paella; Saffron Paella with Ripe Bell Peppers, Tomatoes, Green Beans, and Summer Peas, Fresh Cod, Shrimp, Mussels and Clams

Strawberry Rhubarb Empanadas with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, July 12, 10:00 am– 1:00 pm

Chef Amy Lukasik presents:  

Summer Macarons 

Learn the secrets to creating perfect French macarons from scratch. Whether you're a baking enthusiast or a beginner, this class is your gateway to mastering these delicate and delicious treats. Chef Amy shares the techniques behind crafting macarons, from the importance of precise measurements to mastering the art of macaronage (the technique of folding the batter). You’ll create a variety of seasonal fillings and assemble the iconic sandwich cookies, taking home a box of your finished sweet confections. 

On the menu: 

Passionfruit Caramel Macarons

Peaches & Cream Macarons

Strawberry Lemonade Macarons

Soft beverages included in class.

10% discount on all regularly priced merchandise during class.

Saturday, July 12, 6:00 – 8:30 pm

Chef Molly Sell presents:  

Date Night: Greek Islands Al Fresco 

Transport your senses to the sun-soaked shores of the Aegean with an evening of hands-on cooking inspired by the flavors of the Greek Islands. Learn to craft fresh, Mediterranean-inspired dishes featuring vibrant ingredients like lemon, olive oil, oregano, and feta. From the classic greek eggplant dip to spiced lamb chops and a honey-drizzled baklava for dessert, it is an evening to savor a taste of Greece—no passport required. Price is per person.

On the menu:

Fried Calamari with Lemon, Garlic and Caper Sauce

Melitzanosalata: Greek Eggplant Dip with Crumbled Feta served with Toasted Pita Chips

Spiced Lamb Chops with Roasted Garlic and Oregano

Lemon Roasted Potatoes

Baklava with Walnuts, Pistachios and Honey

Price is per person.

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, July 14 - Thursday, July 17, 10:00 am – 12:30 pm

Chef Heather Ude presents:  

Teen Camp: Fresh Picked From the Farmer’s Market Ages 12-16

$245 for all 4 days

One trip to your local farmers market and you’ll experience bountiful bunches of seasonal fruits and veggies, freshly baked bread, honey, and more. Fresh picked, uber nutritious, and regionally supported, join Chef Heather this week and introduce yourself to what’s growing right in your own backyard. Bring home new skills, tasty recipes, and a love for cooking with fresh ingredients!

On the menu:  

Monday, July 14: Lemon Chicken Skewers with Green Goddess Dressing, Summer Veggie & Herb Garden Salad, and Quick Strawberry Jam with Ricotta Lemon Toast

Tuesday July 15: Chicken Meatballs with Noodles & Lemon Parmesan Cream Sauce, Fresh Herb Biscuits with Sundried Tomato Compound Butter, and Panna Cotta with Balsamic Strawberries

Wednesday, July 16: Pork Tenderloin Sliders with Summer Giardiniera, Lemon Sicilian Potato Salad, and Strawberry Glazed Old-Fashioned Donuts

Thursday, July 17: Farmers Market Pasta, Dill Pickle Galettes, and Individual Jumbleberry Crumbles

Wednesday, July 16, 6:30 - 9:00 pm

Chef Paul Richards presents:  

Global City Culinary Tour

Pack your apron and passport—no plane ticket required. Join Chef Paul to explore the signature flavors, spices, and cooking techniques of some of the world’s most iconic food capitals, each known for its unique culinary culture. Learn authentic recipes like a bold Beijing cocktail, the perfect London-inspired sausage roll, and indulge your sweet tooth in Paris with an elegant pastry. This hands-on experience is your passport to global flavor and fun.

On the menu:

Sichuan Highway Cocktail (Beijing)

Sausage Rolls w/Rosemary Mustard (London)

Brazilian Chopped Hearts of Palm Salad (Manaus)

Tonkatsu Pork with Pickled Veggie Slaw & Rice (Tokyo)

Paris Brest Hazelnut Pastry (Paris)

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 17, 6:30 - 9:00 pm

Chef Brandy Fernow presents:  

Cocktail Party: Escape to the Cape 

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of 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.

From the moment you cross the Bourne and Sagamore Bridges to the charming tip of Provincetown, Cape Cod offers a feast for the senses. Whether you're craving the nostalgic flavors of classic clam shacks and lobster huts or seeking the elegance of world-class dining, the Cape has something to satisfy every palate. Join us for a culinary escape where we’ll explore the best of traditional New England fare, bringing the fresh, coastal flavors of Cape Cod right to your kitchen.

On the menu: 

Lavender Lemonade Cocktail

New England Clam Chowder with Sourdough Crouton

Buttery Lobster Rolls on Toasted Brioche

Watermelon and Snap Pea Salad with Mint

Baby Gold Potato Salad with Warm Bacon Vinaigrette

Wild Blueberry Cobbler with Warm Vanilla Bean Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, July 21 - Tuesday, July 22,  1:30  – 3:00 pm

Chef Heather Ude presents:  

Little Kids Camp: Berrylicious! Ages 6 - 8

$95 for both days

Celebrate the delicious, fresh, and juicy berries of the season! From strawberries and blueberries to raspberries and blackberries, learn to create delicious dishes that highlight the natural sweetness of these summer gems. 

On the  menu:

Day 1: Lime Chicken Tacos with Berry Salsa, Corn and Blueberry Salad, Ice Cream Snowballs with Fresh Raspberry Sauce

Day 2: Parmesan Chicken Nuggets with Blueberry BBQ Sauce, Homemade Tater Tots, and Summer Berry Fluff Waffle Cups

Monday, July 21 - Thursday, July 24,  10:00 am – 12:00 pm

Chef Heather Ude presents:  

Mid Kids Camp: American Classics Ages 9 - 11

$225 for all 4 days

Kids will join Chef Heather, roll up their sleeves, and dive into creating some of the most beloved dishes from American cuisine. From juicy burgers to crispy fries, classic mac and cheese to scrumptious apple pie, our young chefs will learn to make these delicious, comforting foods from scratch—while building essential kitchen skills and a love for cooking! 

On the menu: 

Monday: Smash-burgers, Homemade French Fries with Dipping Sauce, and Chocolate Cake Shakes

Tuesday: Mini Deep-Dish Pizzas, Caesar Salad with Housemade Caesar Dressing & Croutons, and Triple Berry Cheesecakes

Wednesday: Spaghetti & Hand Rolled Parmesan Meatballs, Garlic Monkey Bread, and Double Chocolate Cupcakes with Chocolate Buttercream

Thursday: Fried Chicken Tenders with Scratch Made Ranch, Individual Mac & Cheese Cups, and Mini Apple Pies with Homemade Caramel Sauce

Wednesday, July 23, 6:00-8:30pm

Chef Brandy Fernow & Aggie Petrando present:  

Field to Fork & Flowers: A Farm Floral Design Experience 

Join us for an unforgettable evening that celebrates the beauty and bounty of the season. This hands-on class begins with a guided floral arranging workshop using freshly harvested blooms from wildflowers to garden favorites. You'll learn tips and techniques for creating a natural, farm-inspired arrangement to take home. Enjoy a seasonal farm-to-table chef-prepared dinner featuring locally grown ingredients. It's a celebration of color, flavor, and connection—perfect for friends, foodies, and flower lovers alike.

On the menu:

Bee’s Knees Honey & Gin Cocktail

Warm Grilled Vegetable Salad with Ricotta Salata and Basil Mint Vinaigrette

Herbed Pork Tenderloin with Summer Giardiniera

Mason Jar Summer Fruit Crisp with Hazelnut Crumble

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday July 24, 6:30 - 9:00 pm

Chef Clair Smith presents:  

French Summer Bistro

Step into the charm of a Parisian café, where rustic elegance meets seasonal simplicity, preparing a multi-course menu inspired by the relaxed, flavorful fare of France’s beloved neighborhood bistros. Using the best of summer’s bounty, Chef Clair will guide you through iconic french dishes. Along the way, you’ll pick up classic techniques, from mastering pan sauces to balancing flavors. Whether you're planning your next dinner party or just love French cuisine, this class brings the flavors of summer in Paris straight to your plate.

On the menu: 

French Onion Tart 

Lemon Caper Chicken

Pommes Anna Layered Potatoes

Bacon Wrapped Asparagus with Tarragon Bernaise Sauce

Classic French Crepes with Chocolate and Raspberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, July 25, 6:30 - 9:00 pm

Chef Paul Richards presents:  

Jamaican Summer

Turn up the heat and bring the island vibes to your kitchen as Chef Paul celebrates the bold, spicy, and soulful flavors of Jamaican cuisine. Using fresh summer ingredients and authentic Caribbean techniques, you’ll prepare classics from juicy jerk chicken to sweet banana fritters soaked in rum glaze. Whether you’re dreaming of the beach or just love bold flavor, this class is a delicious escape to the Caribbean—perfect for summer nights!

On the menu: 

Jamaican Rum Punch

Scotch Bonnet Shrimp

Veggie & Cabbage Salad with Honey Lime Dressing

Jerk Chicken with Coconut Rice

Banana Fritters with Rum Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, July 26, 6:00 - 8:30 pm

Chef Brian Buchna presents:  

Chef’s Table: Summer in Napa Wine Pairing Dinner 

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef’s table demonstration class featuring Marche wines from the Napa region. Highlighting fresh, locally inspired ingredients and refined West Coast techniques, each course is thoughtfully paired with a curated Napa wine to elevate and enhance every bite. Engage with the chef, ask questions, and learn the stories behind the pairings in this chef-led journey through Napa, a taste of California’s wine country at its most delicious.

On the menu: 

Marche Cheese & Charcuterie 

Yellow Miso Caesar Salad with Parmigiano & Sourdough Crouton 

Beef Tenderloin Carpaccio with Potato Crisp & Grilled King Trumpet Mushroom 

Seared California Rainbow Trout with Marcona Almond Browned Butter & Caraway Spiced Muskmelon 

Lemon-Yuzu Posset with White Chocolate Crumble & Lavender Chantilly

With Napa Wine Pairings 

10% discount on all regularly priced merchandise during class.

Wednesday, July 30, 6:30 - 9:00 pm

Chef Molly Sell presents:  

Best in Season: Garden Harvest 

Celebrate the height of summer flavor where sun-ripened produce and fresh herbs take center stage in every dish. Chef Molly highlights the simple beauty of seasonal cooking—where quality ingredients and thoughtful techniques come together to create unforgettable meals. From heirloom tomatoes, peppery arugula, fresh basil, corn and peaches, be inspired to savor every bite of the season. 

On the menu:

Grilled Peach & Burrata Salad with Heirloom Tomato, Peppery Arugula, Pistachios and Aged Balsamic

Summer Tomato and Fontina Cheese Tart

Creamy Corn Pasta with Grilled Chicken, Pecorino and Basil

Cast Iron Peach Cobbler with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 31, 6:30 - 9:00 pm

Chef Brian Buchna presents:  

Sabores de Veracruz 

Take a flavorful escape to Mexico’s vibrant Gulf Coast in this culinary journey inspired by the rich traditions, bold spices, and coastal breezes of the state of Veracruz. Influenced by Indigenous, Spanish, Caribbean, and African flavors, Veracruz cuisine is all about fresh seafood, bright citrus, fragrant herbs, and warm, savory spices. Whether you're dreaming of beachside dining or just want to explore one of Mexico's most flavorful regions, this class brings the heart of Veracruz straight to your plate.

On the menu: 

Picaditas (Masa Corn Cake with Salsa and Queso Blanco) 

Frijoles En Achuchutl (Beans with Chayote and Peppers) 

Huachinango A La Veracruzana (Baked Red Snapper in Tomato Sauce with Olives, Garlic, and Jalapeno) with Rice 

Dulce de Camote con Pina (Empanadas with Sweet Potato and Pineapple)

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, August 4 - Tuesday, August 5,  10:00 am – 12:00 pm

Chef Heather Ude presents:  

Kids Camp: Backyard BBQ Fun Ages 8 - 12

$110 for both days

It’s time to fire up the grill and get cooking in this exciting class for young chefs. From sizzling steak to colorful skewers and sweet grilled fruits, kids will explore the delicious tastes of summer grilling.

On the  menu:

Monday: Grilled Steak Fajitas, Summer Veggie Noodle Bowls, Grilled Banana Sundaes with Chocolate Sauce

Tuesday: Grilled Chicken Pinwheels with Ranch Hummus, Picnic Potato Salad, and Grilled Shortcake Skewers

Wednesday, August 6, 6:30-9:00pm

Chef Melissa Nuttall presents:  

Fundamentals of Canning 

Have you ever wanted to learn the timeless craft of canning? Now’s your chance to dive into the world of preserving summer’s best fruits and vegetables at their peak. In this technique driven hot water bath canning class, Chef Melissa will demonstrate the essential techniques for creating classic Chicago-style giardiniera, as well as a zesty hot pepper jelly—two perfect examples of how to capture the essence of summer in a jar. Along the way, you'll enjoy a tasting of seasonal appetizers featuring these freshly made preserves. At the end of the class, you’ll take home your very own 16-ounce jar of giardiniera, an 8-ounce jar of pepper jelly, and all the knowledge and recipes you need to start canning at home and enjoy summer flavors year-round.

On the menu:

Chicago-Style Giardiniera

Hot Pepper Jelly

Seasonal appetizers for sampling 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, August 7, 6:30 – 9:00 pm

Chef Clair Smith presents:  

Tour of Italy 

Embark on a culinary journey through the heart of Italy and explore the rich traditions and iconic flavors of Italy’s most beloved regions. From the rustic hills of Tuscany to the coastal kitchens of Sicily, Chef Clair’s menu highlights the diversity, simplicity, and beauty of regional Italian cuisine. This class will leave you inspired to bring a little la dolce vita to your own kitchen.

On the menu: 

Arancini Stuffed with Sweet Italian Sausage and Fresh Mozzarella

Grilled Zucchini and Heirloom Tomato Panzanella Salad

Homemade Sweet Pea Ravioli with Basil-Mint Pesto & Crispy Prosciutto

Prosecco Zabaglione with Fresh Berries

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, August 8, 6:30 – 9:00 pm

Chef Robin Nathan presents:  

Chef’s Table: Italian Summer Garden 

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. On the menu tonight: the regions of Tuscany, Emilia-Romagna, Sardinia; a feast of Italy. This class may take place in Glen Ellyn, but with a little imagination and a lot of flavor, we could be dining al fresco in the rolling hills outside Rome or Florence, or on the rocky Sardinian coast! 

On the menu: 

Americano Cocktails

Marché Italian Cheese & Charcuterie

Stone Fruit Salad with Radicchio and Dijon Vinaigrette

Grill Seared Pork Tenderloin with Garden Pesto

Sweet Corn, Tomato and Fava Bean Sauté with Fregola Pasta

Mascarpone Panna Cotta with Brown Sugar Strawberries

Curated wines from Marché

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 9, 6:00 - 8:30 pm

Chef Amy Lukasik presents:  

Brazilian Steakhouse 

Fire up the grill and bring the flavors of Brazil’s legendary churrascarias to your kitchen. Learn the art of churrasco—Brazilian-style open-fire cooking—focusing on bold marinades, perfectly grilled meats, and traditional sides that make this cuisine unforgettable. Explore the tastes and flavors Brazil has to offer.

On the menu:  

Lime Caipirinha Cocktail

Brazilian Cheese Bread with Brazilian Style Pico de Gallo 

Sliced Picanha Steak with Toasted Cassava

Traditional Black Bean Feijoda with Sausage and Greens

Brazilian Chocolate Truffles 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, August 12, 6:30 - 9:00 pm

Chef Robin Nathan presents:  

Havana Summer 

Cuban food has heavy Spanish, African, and Caribbean influences, yet it is prepared with local island ingredients that make the dishes decidedly their own. Take aromatic flavors of garlic, onions, cumin, and oregano, add a splash of lime or sour orange juice, and finish it off with a good dose of olive oil—and you have the essence of Cuban cooking. By the end of the night, you’ll feel like you’ve spent the night sipping daiquiris in Old Havana. ¡Buen provecho!

On the menu: 

Classic Daquiri Cocktails

Tostones with Shrimp, Queso Blanco and Mojo

Pork Brocheta with Savory Coconut Glaze

Congri Rice

Mango and Cream Trembleque (Coconut Pudding)

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, August 13, 6:00 – 8:30 pm

Chef Heather Ude presents:  

Family Cooking: Ripe & Ready 

Cuban food has heavy Spanish, African, and Caribbean influences, yet it is prepared with local island ingredients that make the dishes decidedly their own. Take aromatic flavors of garlic, onions, cumin, and oregano, add a splash of lime or sour orange juice, and finish it off with a good dose of olive oil—and you have the essence of Cuban cooking. By the end of the night, you’ll feel like you’ve spent the night sipping daiquiris in Old Havana. ¡Buen provecho!

On the menu: 

Classic Daquiri Cocktails

Tostones with Shrimp, Queso Blanco and Mojo

Pork Brocheta with Savory Coconut Glaze

Congri Rice

Mango and Cream Trembleque (Coconut Pudding)

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 16, 6:00 – 8:30 pm

Chef Molly Sell presents:  

Date Night: Summer in Provence 

Escape to sun-drenched southern France in this hands-on evening to cook and savor the rustic elegance of Provençal cuisine—fresh, fragrant, and made for sharing. Chef Molly features vibrant ingredients like ripe tomatoes, garden herbs, olives, and summer seafood showcasing traditional recipes and techniques from Nicoise salad to classic clafouti. With wine pairings and the warm glow of summer, this class is the perfect way to connect, cook, and experience the charm of Provence—no plane ticket required. Price is per person.

On the menu: 

Crostini with Lemony White Bean Puree and Olive Tapenade

Classic Salad Niçoise with Grilled Tuna

Seafood Bouillabaisse with Sauce Rouille served with Crusty Bread

Raspberry Clafoutis with Chantilly Cream

With French Wines

Price is per person.

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday August 19, 6:30 – 9:00 pm

Chef Clair Smith presents:  

Patio Party 

Celebrate the best of the season in this class designed for long sunny evenings, fresh flavors, and effortless entertaining. Whether you’re hosting friends or just love dining al fresco, Chef Clair highlights vibrant in-season ingredients, preparing dishes keeping it fresh, festive and patio-ready.

On the menu: 

Rosé Watermelon Sangria

Heirloom Tomato Caesar Salad with Parmesan Crouton

Chilled Avocodo Cucumber Soup Shooters

Farfalle Pasta with Grilled Shrimp, Summer Corn, and Lemon Garlic Sauce

Homemade Chocolate, Chocolate Chip Ice Cream and Peanut Butter Cookie Sandwiches

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.