Collection: Classes - February to June 2025

1/2/2025 & 1/3/2025 - 1:00 - 3:00 pm

Time to pull out the snow boots and bundle up. Weather this cold calls for comfort food. From belly-warming soup to steaming cups of hot chocolate, Chef Heather will have you feeling full and toasty by the end of class.

Please note this class is designed for kids and is a drop-off class.

On the menu: 

Thursday January 2 - Day 1: Double Baked Potato Chowder, Cheddar Turnovers, and Hot Cocoa Cupcakes

Friday January 3 - Day 2: Veggie Chili, Cheesy Skillet Cornbread, and Chocolate Crackle Cookies

1/20/2025 - 1:00 - 3:00 pm

No school! Come in from the cold and create comforting soups and tasty sandwiches from scratch. Chef Heather takes a spin on the classics with unique flavor combinations sure to leave your bowl empty and your stomach full.

Please note this class is designed for kids and is a drop-off class.

On the menu: From Scratch Creamy Chicken Noodle Soup, Pizza Grilled Cheese, and Chocolate Chip Cookie Dilla

1/23/2025 - 6:30 - 9:00 pm

Explore the hearty and comforting flavors inspired by the majestic Alpine regions. The Alps stretch across eight countries in Central Europe; France, Switzerland, Monaco, Italy, Liechtenstein, Austria, Germany, and Slovenia. Tonight Chef Robin celebrates the culinary traditions of the Alps, focusing on fresh, seasonal ingredients with a bistro touch. Wine and beer included in class.

On the menu: Bourbon & Pear Cocktails, Classic Swiss Fondue, Shaved Brussels Sprouts and Carrot Salad with Charred Scallion Buttermilk Dressing, French Poteé (Pork and Cabbage Stew) over Fontina Polenta, and Pear Kuchen

1/24/2025 - 6:30 - 9:00 pm

Food and beer are very good friends and both pints and plates are worth sharing and celebrating. Chef Brian brings you recipes, inspiration, and a little education too! Come and explore beer styles, food pairings, and just plain fun as we balance tastes and characteristics from both the plate and the pint. Wine and beer included in class.

On the menu: Amber-Infused Wild Duxelle Crostini, Beer-Battered
Cauliflower Bites with Harissa Aioli, Saison Steamed Mussels with Coconut Milk and Thai Chile, Winter Ale Pumpkin Risotto with Prosciutto and Fresh Chevre, Hefeweizen Pork Belly Slider, and Porter Beer Cake with Whiskey Caramel & Candied Hazelnut

1/26/2025 - 12:00 - 2:30 pm

Embrace the flavors of winter while mastering the art of brunch! This winter brunch experience will leave you inspired and ready to impress your loved ones with a festive feast. Wine and beer included in class.

On the menu: Chef’s Signature Bloody Mary, Calabrian Deviled Eggs, Panzanella Salad, Chicken Tetrazzini, and Dried Cherry Pecan Scone Winter Fruit Shortcake with Whipped Cream

2/11/2025 - 6:30 - 9:00 pm

Discover the rich and hearty flavors of Italian cuisine as Chef Clair shares seasonal dishes perfect for cozy gatherings. The genius of rustic Italian cuisine lies within its simplicity of fresh ingredients from a landscape comprised of a patchwork of grapevines, farmhouses and olive groves. Wine and beer included in class.

On the menu: Arancini with San Marzano Tomato Sauce, Italian Wedding Soup with Escarole & Parmesan, Tuscan Chicken with Spinach and Asiago Herb Polenta, and Caramelized Pear Skillet Cake with Spiced Cream & Toasted Hazelnuts

2/12/2025 - 6:00 - 8:30 pm

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Celebrate cooking with your loved ones tonight while you learn, create, and share a Valentine's inspired meal together. Price is per person; wine and beer will be served with the class for adults.

 On the menu: Mini Fondue Cups, Creamy Steak Fettuccini, Parmesan Bread Bites, and Chocolate Ganache Strawberry Brownie Squares

2/13/2025 - 6:30 - 9:00 pm

Gather your besties and unleash your inner chef as we whip up delicious dishes served cocktail party style. Come for the food, stay for the fun, and leave with new recipes and unforgettable memories at our Galentines ladies night out. Wine and beer included in class. 

On the menu: Blushing Martini, Smoked Salmon Rice Canape with Yuzu & Green Apple, Smashed Potato Tartlet with Tomato Rosette, Vietnamese Meatball Skewers with Crispy Sesame Slaw, Date & Goat Cheese Crostini with Honeyed-Strawberry Adobo Glaze, Lemon Cheesecake-Stuffed Chocolate Covered Strawberries, and Chocolate Shell Surprise Dessert 

2/14/2025 - 6:30 - 9:00 pm

Ignite your culinary passion with your partner this hands-on Valentine’s Day class. Promising the best of both worlds of surf and turf, the tone is set for an unforgettable evening! This hearty, warming wintry menu is perfect for the holiday celebrating love, and is the perfect target for Cupid’s arrow. Wine and beer included in class. 

On the menu: Prosecco, Cheese & Charcuterie, Roasted Beet, Goat Cheese & Pecan Salad, Herb Crusted Beef Tenderloin with Red Wine Sauce, Creamy Lobster Risotto with Leek, Lemon and Parmigiano Reggiano, and Chocolate Creme Brulee with Caramelized Sugar Crust

2/15/2025 - 6:30 - 9:00 pm

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. In this cozy class where delightful cuisine meets exquisite wines, indulge in a carefully curated multi-course menu, each dish thoughtfully paired with a selection of exceptional winter wines. Wine pairings with dinner.

 On the menu: Marché Cheese & Charcuterie, Butternut Squash Soup with Pepitas and Parmesan, Seared Duck Breasts with Cranberry-Chile Gastrique, Wild Rice Pilaf with Mushrooms and Winter Greens, Salted Chocolate Pots de Creme with Raspberry Coulis & Chantilly Cream, with Curated Wine Pairings

2/16/2025 - 1:30 - 4:00 pm

Guest Chef Melissa Nuttall presents:

Scratch Sourdough Bread

Discover the timeless art of sourdough bread in this hands-on class. 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 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

2/17/2025 - 11:30 am - 2:00 pm

No school! Come discover the art of making fresh pasta from scratch! Our teen classes are building blocks for learning the fundamentals of cooking. Start with the basics by making your own dough. Master traditional pasta shapes such as fettuccine and ravioli, paired with classic complementary sauces

 On the menu: Homemade Fettuccine with Classic Ragu, Three Cheese Ravioli with Brown Butter Sage Sauce, and Fresh Gnocchi with Creamy Parmesan Sauce, and Winter Fruit Crostada

2/20/2025 - 6:30 - 9:00 pm

Learn the traditional techniques for making both potato gnocchi and ricotta gnudi, from selecting the right ingredients to mastering the perfect dough, discover how to create delicious sauces to compliment your handmade pasta. Wine and beer included with class. 

On the menu: Hugo Spritz Cocktail, Homemade Potato Gnocchi with Roasted Butternut Squash, Prosciutto & Brown Butter Sage Sauce, Homemade Ricotta Gnudi with Spicy Pomodoro Sauce, Classic Italiano Caesar Salad, and Chocolate Espresso Budino

2/19/2025 - 6:30 - 9:00 pm

This zesty culinary experience celebrates the vibrant flavors of winter citrus fruits. Wake up your routine and taste the best of winter’s brightest jewels. Chef Brian shares delicious recipes and the skills to infuse your cooking with the bright, invigorating flavors of winter citrus. Wine and beer included in class. 

On the menu: Pomelo & Mandarin Salad with Burrata, Crisp Bacon Lardons and Tarragon Vinaigrette, Seared Shrimp with Corn Grits, Kaffir Chili Oil & Meyer Gastrique, Herb-Roasted Chicken with Pickled Kumquat & Charred Grapefruit Gremolata, and Blood Orange Curd Parfait with Toasted Almond & Infused Olive Oil

2/21/2025 - 6:30 - 9:00 pm

The spicy sensations of the Mexican kitchen are wafting north, making their way into restaurants and home kitchens alike. Spend an evening exploring the cuisine of Mexico as Chef Paul serves up his favorites from south of the border. Wine and beer included in class. 

 On the menu: Atole Adultas Cocktail, Chorizo Queso Fundido with Totopos, Chayote Salad with Spicy Pepitas & Lime Dressing, Sazon Arrachera Steak over Roasted Poblano & Cotija Polenta, and Churro Nuggets with Mexican Chocolate Sauce

2/22/2025 - 10:00 am - 1:00 pm

Many of today's most basic of pastry preparations were either born, or refined, in the kitchens of France. However, despite the centuries-old techniques, home cooks still find them intimidating. Join Chef Molly as she breaks down classics and shares the fundamentals of classic French pastry. You will take home a box of your created pastries. Tea and soft beverages included in class.

On the menu: Profiteroles, Mille Feuille, Madeleines, and Chocolate Pot de Creme

2/23/2025 - 12:00 - 4:00 pm

Dive into the foundational sauces of classic French cuisine and learn to prepare the five mother sauces. These five basic sauces are the foundation for making all secondary sauces that will amplify your everyday cooking. From roux as a thickener to the liquids and seasonings, you’ll master the formula for all mother sauces. 

On the menu: Cheese Souffle with Bechamel Sauce, Wine Poached Salmon with Shallots and Veloute Sauce, Pork Tenderloin with Espagnole Sauce, Asparagus with Hollandaise Sauce, Flatbread with Tomato Sauce, Fresh Mozzarella and Basil, and Classic Creme Anglaise Over Fresh Berries

2/25/2025 - 6:30 - 9:00 pm

Pad Thai, coconut curries, sticky rice; the cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Sweet, sour, bitter, and salty, ingredients like coconut, lime, ginger, lemongrass, chiles and fish sauce figure prominently in the Thai repertoire and are the pillars of Thai cooking. This class focuses on the country’s most popular dishes that make this Asian cuisine so vibrant and brilliantly balanced. Wine and beer included in class. 

On the menu: Storm of Siam Cocktail, Pork Satay, Tom Kha Gai Coconut Soup, Shrimp Coconut Curry in Rice Noodles, and Mango Sticky Rice

2/27/2025 - 6:30 - 9:00 pm

Tonight Chef Robin celebrates the rustic and hearty flavors of the French countryside, featuring classic country French dishes, focusing on fresh, seasonal ingredients and traditional techniques. Bring the rich and robust flavors of French farmhouse cooking to your table with a generously satisfying menu that’s served best with good wine. Wine and beer included in class. 

On the menu: Marché Cheese Plate, Sautéed Pears with Baby Greens, Maple Walnuts and Bleu Cheese, Creamy Cider Braised Chicken with Mushrooms, Sage Rice, French Apple Cake with Crispy Sugar Crust and Cinnamon Whipped Cream, With Wine Pairings

3/1/2025 - 11:30 am - 2:00 pm

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Our chef will take you through basic to more advanced knife techniques, the best use for different knives, safety, storage, and care. Chef Amy will cook up her favorite soup and oven fries with dipping sauce for a light lunch using the ingredients cut in class. All cutlery and accessories will be 20% off for class participants. 

On the menu: Seasonal Soup and Homemade French Fries with Dipping Sauce. Soft beverages served in class.

3/1/2025 - 6:30  - 9:00 pm

Just in time for Fat Tuesday, celebrate the cuisine of New Orleans. Filled with vibrant flavors, festive spirits, and the spirit of celebration, embrace the rich traditions of Mardi Gras as we indulge in delectable bites, bold flavors and iconic dishes. Wine and beer included in class.

On the menu: Pimm’s Cup Cocktail, Creole Shrimp and Cheesy Grits, Mini Blackened Shrimp Po Boy, Chicken and Andouille Sausage Gumbo Cups, Buttermilk Biscuits with Bacon Jam, and Bananas Foster over Homemade Crepes 

3/2/2025 - 12:00  - 4:00 pm

Very little compares to the warmth and scent of freshly baked bread. Making fresh bread from scratch is a mix of art and science, but where to start? Chef Robin guides you through the basics of pre-ferments and high-moisture doughs like focaccia, sharing the techniques for producing the perfect loaf every time. Create a hearty soup while the dough rises, filling a chilly Sunday afternoon with delicious results! Tea and soft beverages included. 

On the menu: Focaccia with Rosemary, Olives and Tomato, Crusty Country Loaf with Biga (pre-ferment), and Classic Fougasse

3/6/2025 - 6:30  - 9:00 pm

Celebrate spring’s vibrant flavors and add some French flair to your culinary repertoire. Embrace the season with Chef Paul’s seasonal menu, from light salads bursting with fresh herbs and colorful vegetables to main courses that highlight seasonal proteins, each recipe will reflect the essence of the season and immerse you in the flavors of France. Wine and beer included in class.

On the menu: French 75 Cocktail, Gnocchi with Pesto Cream Sauce, Fresh Berry & Pickled Fennel Salad, Herbs de Provence seared Breast of Chicken with Niçoise Tomato Sauce & Haricot Verts, and Citrus Curd with Orange Zest Biscotti dipping sticks

3/7/2025 - 6:30  - 9:00 pm

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. Tonight Chef Robin shares her take on the classic Steak Frites, the classic combination of perfectly cooked steak and crispy fried potatoes, served alongside the perfect cocktail, sides and classic French bistro dessert. Wine and beer included in class.

On the menu: French 75 Cocktails, Marché Cheese & Charcuterie, Steamed Mussels with Tomato, White Wine & Saffron, Grilled Flank Steak with Bearnaise Butter, Classic Frites with Honey Mustard Aioli, and Pear & Pine Nut Frangipane Tart