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MARCEL'S
Farm to Fork (Hands On)
Farm to Fork (Hands On)
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Tuesday June 24 - 6:30 - 9:00 pm
Chef Brian Buchna presents:
Farm to Fork
The rich farmlands of the Midwest are springing to life, hinting at all the edible treasures the heartland has to offer. Tender greens, soon-to-be summer-sweet berries, and locally grown wheat are all the yield of the flatlands. Teeming with life, America’s farmers and ranchers, foragers and chefs contribute to the Midwest’s great culinary heritage.
On the menu:
Radish and Pea Crostini with Local Butter and Spiced Honey
Heirloom Tomato Galette with Charred Scallion and Prairie Farms Dairy Whip
Grilled Cobb Salad with Local Heritage Red Wattle Pork
Cahokia Rice Pudding with Pickled Blueberries and Mint
Wine and Beer included in class.
10% discount on all regularly priced merchandise during class.
Cancellation Policy: If you cannot make your reservation, call up to 72 hours before the class start time for a credit or refund. Within 72 hours we are not able to offer a credit or refund as we've already incurred food and staff costs. You are welcome to find someone who would enjoy attending class in your place. We get cancellations often; if you see a sold-out class that you would like to attend, please add information to our Waitlist or call the store at 630-790-8500 to be placed on the waiting list.
Dietary Restrictions: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.
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