Collection: CLASSES > HANDS ON

11/10/2024 - 12:00 - 4:00 pm

Chef Rachel Cuzzone Presents Workshop: The Art of Chocolate (Hands On)

Learn the secrets behind crafting exquisite chocolates from scratch. Join Chef Rachel and delve into the world of cocoa beans, tempering techniques, and creative chocolate confections that will elevate your appreciation for this beloved treat. Take home a box of your treats. Enjoy a selection of tea and beverages in class.

On the menu: Chocolate beverages in class. On the menu: Chocolate Truffles, Hot Fudge, Chocolate Mendiants, Hot Chocolate and Orange Sparkle Cookies with Chocolate Drizzle

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

10/03/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents: Northern Italy Truffles & Wine

It's autumn again in Piedmont, Italy and the scent of white truffles is in the air. From late September through January, the area plays host to gastro-tourists from around the world who flock to the fleeting aroma and flavor: the earthy, garlicky, perfume of tartufi bianchi, or white truffles. Chef Paul 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: Truffled Anjou Cocktail, White Truffle Deviled Egg with Crispy Leek, Risotto Tartufo with Mushrooms Robiola, Chicken Scaloppine Piedmontese with Broccolini; and Truffle Honey Crème Brule, with Wines from Northern Italy

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

10/05/2024 - 3:00 - 4:00 pm

A Marcel's Chef Presents Knife Skills

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively use a good chefs knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high-level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you through dicing, slicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants

10/06/2024 - 12:00 - 4:00 pm

Chef Amy Lukasik Presents Workshop: Seasonal French Macarons

Learn the secrets to creating perfect French macarons from scratch. Whether you are 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. Enjoy a selection of tea and beverages in class.

On the menu: Salted Caramel Macaron, Pumpkin Spice Latte Macaron, and Cranberry Orange Macaron

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

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

10/11/2024 - 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

10/15/2024 - 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

10/17/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Wisconsin Supper Club (Hands On)

Step back in time and experience the charm of Wisconsin supper clubs. Chef Robin celebrates the nostalgic culinary traditions and comforting flavors that define this beloved Midwestern dining experience. From iconic supper club cocktails like the Old Fashioned or Brandy Alexander to hearty entrees that are as comforting as they are satisfying, dive into the heart of the supper club experience. Wine and beer included in class.

On the menu: Wisconsin Old Fashioned Cocktails, Classic Relish Tray with Quick Pickle Veggies and Smoked Trout Dip, Wedge Salad with Shrimp, Fish Fry with Herb Butter Potatoes and Coleslaw, and Brandy Alexander Shakes

10/19/2024 - 10:00 - 11:30 am

Chef Heather Ude Presents Little Kids: Little Halloween Treats (Hands On)

Today is the perfect day for your little ghoul or goblin to have a good Halloween time in the kitchen. On the menu are some super-spooky foods that prove treats don't have to be tricky.

On the menu: Meatball Mummies, Fluffy Pumpkin Dip with Cinnamon Sugar Pita Bites, and Witches Brew & Broom Sticks.

10/19/2024 - 1:00 - 3:00 pm

Chef Heather Ude Presents Mids Kids: Halloween Candies (Hands On)

Who says treats are tricky? Add some fun to your Halloween and get frighteningly festive with Chef Heather, whipping up Halloween candies that are spooky, kooky, and fun!

On the menu: Chocolate Cookie Mummy Bark, Caramel and Chocolate Shortbread Treats, Bewitched Sweet and Salty Popcorn, and Halloween Punch

10/19/2024 - 6:30 - 9:00 pm

Take advantage of the incredible Autumn season, showcasing the bounty in the flavors, colors, and aromas of fall. From squash to stone fruit, Chef Paul creates comforting dishes that capture the spirit of the season. Wine and beer included in class.

On the menu: Grape & Tarragon Spritzer; Cranberry Grilled Cheese Bites, Farro & Escarole Soup, Port Wine Glazed Pork Tenderloin with Brussels Sprout & Roasted Shallot Butternut Squash Mash, and Brandied Plum Clafoutis with Fresh Thyme

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

10/24/2024 - 6:30 - 9:00 pm

Chef Brandy Fernow & Trish Ranallo Present Le Creuset: The Cookware We Love (Hands On)

Who doesn't have a beautiful signature Le Creuset piece of cookware on their upcoming wish list? Perhaps the flagship Dutch oven; multiple sizes, loads of colors, the kitchen workhorse for stews, soups, roasts, breads, even cold dishes. Or maybe the durable, practical cast-iron skillet? With the help of Le Creuset cookware, were featuring the best of the best, some new to the line up, and our favorites that easily transition from oven to table. Wine and beer included in class. All Le Creuset cookware will be 20% off for class participants.

On the menu: Mapled Honey Nut Squash & Caramelized Shallots on Toasted Baguette, Wild Mushroom Bisque with Chive Crema, Red Wine Braised Short Ribs, Creamy Spinach Gruyere Gratin, and Skillet Stout Cake with Brandied Cherries

10/27/2024 - 2:00 - 4:00 pm

Chef Heather Ude Presents Teens: Techniques in French Cooking (Hands On)

Our teen classes are building blocks for learning the fundamentals of cooking. French dishes can sound fancy and refined, but mostly, they are full of all the oo-la-la flavors we love! Classic French ingredients and cooking styles are incorporated in this classic meal that will have you saying oui, oui, oui! Bon Appetit!

On the menu: Savory Prosciutto Gruyere Crepes, Roasted Pork Tenderloin with Apples and Sage, French Mashed Potatoes, and Classic Creme Brulee

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)

11/02/2024 - 3:00 - 4:00 pm

A Marcel's Chef Presents Knife Skills

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively use a good chefs knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice are at the heart of the development of high-level knife skills and when used properly, your knife performs much more efficiently.  Our chef will take you through dicing and chiffonade, exploring advanced knife techniques, the best use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants.

11/13/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Pressure Cooked! (Hands On)

Whether you are new to pressure cooking or looking to expand your skills, this hands-on class will guide you through the ins and outs of using a pressure cooker to create delicious and flavorful meals in a fraction of the time. Chef Brian shares techniques, recipes, and tips to harness the power of this modern kitchen essential. Wine and beer included in class.

On the menu: French Onion Soup, Acorn Squash Risotto with Browned Butter, Braised Short Rib with Wild Mushrooms, Boar Bacon & Winter Root Vegetables, and Apple Cinnamon Rice Pudding with Vanilla Biscoff Crumble

11/16/2024 - 10:00 - 11:30 am

Chef Heather Ude Presents Little Kids: Gobble Gobble (Hands On)

Were talking turkey, but not the big bird.  Chef Heather has a holiday plan to turn the classic turkey character into edible delights that are just as fun to make as they are to eat!

On the menu: Crispy Turkey Bites with Cranberry Dipping Sauce, Baked Mac and Cheese Cups with Crispy Bacon, and Turkey Handprint Cookies

11/16/2024 - 1:00 - 3:00 pm

Chef Heather Ude Presents Mid Kids: Pilgrim Supper (Hands On)

Have fun with the flavors of the Thanksgiving holiday. Chef Heather serves up her spin on the foods the Pilgrims brought and enjoyed during their first harvest feast.

On the menu: Turkey Burger Sliders with Orange Cranberry Compote, Deep Fried Stuffing on a Stick, and Individual Pumpkin Crunch Parfaits

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

11/17/2024 - 12:00 - 4:00 pm

Chef Amy Lukasik Presents Workshop: Thanksgiving 101 (Hands On)

Whether you are 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 Amys favorite holiday dessert. Enjoy hot spiced cider in class.

On the menu: Dry Brined Chicken, Scratch Gravy, Cranberry Orange Sauce, Shaved Brussels Sprout Salad, Butternut Squash, Swiss Chard Gruyère Gratin, and Chocolate Salted Caramel Tart