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 - 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

11/03/2024 - 12:00 - 4:00 pm

Chef Robin Nathan Presents Workshop: Seasonal Breads & Spreads (Hands On)

Learn the techniques and skills to create delicious breads that celebrate the richness and warmth of the season. From hearty loaves infused with seasonal spices to sweet breads featuring fall and early winter fruits, explore the bounty of ingredients that lend themselves beautifully to bread baking. Tea and soft beverages served in class.

On the menu:  Iced Cranberry-Apricot-Almond Wreath, Holiday Dinner Rolls, Pumpkin Scones, Maple-Cinnamon Butter, and Sweet Orange Marmalade

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

11/08/2024 - 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

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

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

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

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

11/21/2024 - 6:30 - 9:00 pm

Chef Brandy Fernow Presents Thanksgiving in the Rockies (Hands On)

Elevate your Thanksgiving feast with the rugged and comforting flavors of the Rocky Mountains. Chef Brandy showcases the classic warmth of Thanksgiving with the bold and hearty flavors of the Rocky Mountain region. From game meats and wild mushrooms to root vegetables and fresh herbs, you'll gain an appreciation for the region's natural bounty. Wine and beer included in class.

On the menu: Skewered Bison Meatballs, Slow-Roasted Onion and Golden Apple Soup with Gruyere Crouton, Sumac-Crusted Pork Tenderloin with Cranberry Maple Chutney, Camembert and Chive Mashed Potatoes, and Huckleberry Buckle with Warm Cinnamon Cream

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

11/24/2024 - 12:00 - 2:00 pm

Chef Robin Nathan Presents Make and Take: Thanksgiving Dinner Rolls & Spreads (Hands On)

You'll learn the secrets to the most delicious soft and buttery white holiday rolls to fill your tables basket. In class, you will prepare the dough, allow for a rise, learn to shape and pan. While the dough is rising, you will make two compound butters, one savory and one sweet. Both perfect for slathering on a warm roll at the holiday meal. Instructions for the second rise, baking and freezing instructions will be provided. 

On the menu: A dozen soft white rolls to freeze and bake at home, Sweet Honey-Pumpkin Butter and French Herb-Garlic Butter

11/25/2024 - 6:00 - 9:00 pm

Chef Heather Ude Presents Make & Take: Thanksgiving Pies (Hands On)

Make it, take it and bake it off at home! In class, you will make a graham cracker crust and a classic flaky pie dough. For the no bake pumpkin pie, a simplified and delicious twist on pumpkin filling will be topped with a warm spices whipped cream. For the apple pie, after making and rolling out a pie crust, the students will toss together the components for the filling and make the streusel. To accompany the apple pie, students will make a caramel sauce to top it all off. You will go home with the components to fully assemble the apple 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.

On the menu: Apple Pie with Flaky Pie Crust, Oat Streusel & Salted Caramel Sauce, and Pumpkin Pie with Spiced Whipped Cream

11/26/2024 - 12:00 - 3:00 pm

Chef Heather Ude Presents Make & Take: Thanksgiving Pies (Hands On)

Make it, take it and bake it off at home! In class, you will make a graham cracker crust and a classic flaky pie dough. For the no bake pumpkin pie, a simplified and delicious twist on pumpkin filling will be topped with a warm spices whipped cream. For the apple pie, after making and rolling out a pie crust, the students will toss together the components for the filling and make the streusel. To accompany the apple pie, students will make a caramel sauce to top it all off. You will go home with the components to fully assemble the apple 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.

On the menu: Apple Pie with Flaky Pie Crust, Oat Streusel & Salted Caramel Sauce, and Pumpkin Pie with Spiced Whipped Cream

11/30/2024 - 10:00 am - 2:00 pm

Chef Amy Lukasik Presents Workshop: Holiday Cookie Decorating (Hands On)

Making and 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 Amy is sharing her secrets to ensure success for the perfect decorated cookie. Master icing consistency, keep your equipment simple, choose the right kind of food coloring, practice piping, learn to flood quickly, and appreciate the toothpick! You'll leave with your personal hand decorated sugar cookies to eat or share. Enjoy cheese and charcuterie, tea and soft beverages while you work.

On the menu: Sugar Cookies and Royal Icing, Cheese & Charcuterie

12/02/2024 - 6:00 - 8:30 pm

Chef Brandy Fernow and Aggie Petrando Present Wreath Making, Bubbles & Bites (Hands On)

Celebrate the holiday season in style with this festive class creating an evergreen holiday wreath, sipping bubbles and enjoying delicious bites! Join us for an evening of creativity, culinary delight, and cheer as each guest crafts a wreath and dines on scrumptious dishes perfect for the upcoming holiday season. Included in the evening: sparkling wine and soft beverages, the recipes for all the dishes enjoyed, and all the greenery and supplies used to create the holiday wreath.

On the menu: Fig & Burrata Crostini with Aged Balsamic, Herb Crusted Chicken with Honey Orange Marmalade, Roasted Delicata Squash Puree, and Toffee Cakes with Maldon Salted Caramel