2016

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Register early

online, by phoneor in store

They fillup fast !

free demoJulie’s Gingersnaps

Dipped in White Chocolate

11:00 am – 2:00 pm

Holiday Hors d’ Oeuvres

(Heidi Kise) 6:30 – 9:00 pm

$80

Gifts from the Kitchen

(Kelly Sears)12:00 – 4:00 pm

$80

free demoTeri’s Holiday

Thumbprint Cookies 11:00 am – 2:00 pm

free demoJulie’s White Bean

Soup with Fried Sage Leaves

11:00 am – 2:00 pm

midday at Marcel’s Holiday Wine Pairing Lunch

(Robin Nathan) 12:30 – 2:00 pm

$50

Kids Cooking ‘Round the

Kitchen - Bring Your Favorite Adult(Jamie Bordoshuk)

1:00 – 3:30 pmAges 6 – 12 $50

Tamale Time(Jamie Bordoshuk)

6:30 – 9:00 pm$85

Couples in the Kitchen: Christmas

in Paris with Le Creuset

(Robin Nathan and Trish Ranallo)

6:30 – 9:00 pm$85

The Big Pot: Posole(Paul Lindemuth)6:30 – 9:00 pm

$80

Spirits and Spice(Kelly Sears)

6:30 – 9:00 pm$90

Cooking for a Crowd

(Lynn Dugan)11:00 am – 1:30 pm

$70

How to Throw the Ultimate Holiday

Dinner Party(Paul Lindemuth)6:30 – 9:00 pm

$85

Holiday Cookie Exchange

(Kelly Sears)6:30 – 9:00 pm

$70

big kids Edible Gifts

Cherise Slattery12:00 – 2:00 pmAges 12 - 16 $50

Home for the Holidays(Kelly Sears)

6:30 – 9:00 pm$85

little kids: Edible Towering Cookie Tree

(Cherise Slattery)11:00 am – 12:30 pm

Ages 6 - 8 $40

mid kids: Edible Towering Cookie Tree

(Jamie Bordoshuk)2:00 – 3:30 pmAges 9 - 11 $40

Tuscan Holiday(Robin Nathan)6:30 – 9:00 pm

$85

Cookies and Cocktails

(Cherise Slattery)12:00 – 2:30 pm

$70

free demoTeri’s Sausage

Cannellini Tomato Ragu Over Polenta 11:00 am – 2:00 pmD

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Traveling the Mediterranean Sea (Jamie Bordoshuk)11:00 am – 12:30 pm

Traveling the Mediterranean Sea (Jamie Bordoshuk)11:00 am – 12:30 pm

Traveling the Mediterranean Sea (Jamie Bordoshuk)11:00 am – 12:30 pm

Countries of the Mediterranean Sea (Jamie Bordoshuk)

2:00 – 3:30 pm

Countries of the Mediterranean Sea (Jamie Bordoshuk)

2:00 – 3:30 pm

Countries of the Mediterranean Sea (Jamie Bordoshuk)

2:00 – 3:30 pm

L i t t L e K i d s B R e A K ages 6 - 8 $40 per day/$110 all 3 days

M i d K i d s B R e A K ages 9 - 11 $45 per day/$120 all 3 days

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C L A S S , D E M O + E V E N T D E TA I L S

2016

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Register early

online, by phoneor in store

They fillup fast !

2016

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Register early

online, by phoneor in store

They fillup fast !

2016

Give the gift of a Class

with a Marcel’s gift card

Registered Class participants receivea 10% discount on store merchandise

No refunds or credits within 72 hours prior

to the class.

All pricesare per person

Register early

online, by phoneor in store

They fillup fast !

thursday 1st hands on: the Big Pot: Posole Paul Lindemuth 6:30 – 9:00 pm $80There is a small mountain of presents to wrap, winter weather is arriving and it’s dark by 5:00. Yet the kitchen is the warmest place in the house as a big pot of Posole bubbles away on the stove. Posole (or pozole), is made from hominy, meat (usually pork) and features chile, peppers, onions, garlic and oh so much more! Frequently served as a celebratory dish, posole is a perfect dish for all day cooking and large crowd enjoying. This feast in a bowl, served blanco, verde or rojo, with a warm tortilla for dipping, is nothing short of delicioso! Posole Rojo (Pork and Hominy Stew with Red Chiles), Posole Verde (Chicken Stew with Green Chiles and Tomatillos), Ensalada con Salsa de Queso Anejo (Salad with Creamy Anejo Cheese Dressing), Pastelitos de Chocolate Caliente con Crema de Cacoa (Hot Chocolate Cupcakes with Cocoa Whipped Cream)

Friday 2nd hands on: spirits and spice Kelly Sears 6:30 – 9:00 pm $90Building and balancing flavors one upon the other gives dishes variety and depth. Those flavors can come from the fresh ingredients, but also from spirits and spice. Wine, spirits, and beer make a splash in cooking, marinating and tenderizing with their flavors intensifying each recipe and if you’ve ever wondered if spices really matter, try cooking without them. Come and experience the depth of flavor your favorite libation can add to a dish and your favorite spice can add to your glass. Winter Greens with Fresh Orange, Marcona Almonds, and Whiskey Vinaigrette, Seared Tri Tip with Red Wine Mushroom Butter, Roasted Cauliflower with Pumpkin Seeds and Brown Butter, Duck Fat Po-tato Galette with Sweet Onions, and Pear Fritters with Lemon and Ginger and a Salted Bourbon Butter Sauce

saturday 3rd hands on: Cooking for a Crowd Lynn Dugan 11:00 am – 1:30 pm $70The holidays are a time to celebrate with abandon, pull out all the stops, and make dinners you’ll be talking about un-til next December. But who has the time; the shopping, the recipes, the stress! This holiday season, don’t watch from the sidelines - join the party! Cook smarter, not harder with tips and recipes designed to feed your hungry crew that you can pull off with style and grace. Caramelized Onion Flatbread with Sundried Tomatoes and Fresh Mozzarella, Roasted Brussels Sprouts and Butternut Squash with Poms, Apple-Stuffed Pork Loin Roast with Apple Cider Reduc-tion, and Cranberry-Nut Upside Down Cake

sunday 4th hands on: Gifts from the Kitchen Kelly Sears 12:00 – 4:00 pm $80If you gave socks last year, this year give your friends and family something they can sink their teeth (and knives and spoons) into with these incredible edible gifts. The best gifts are the ones you make yourself and any of these will make a terrific gift for family, friends, teachers or neighbors. They also make a nice hostess gift to bring along to holi-day parties. Join us to create edible gifts and leave with them packaged and ready for gift giving. Citrus Marma-lade, Walnut-Thyme Honey, Homemade Baileys, Poached Fruit in Lemongrass and Ginger Syrup, Winter Fruit Bread, and Bourbon Caramel Espresso Sauce

tuesday 6th hands on: Holiday Hors d’ Oeuvres Heidi Kise 6:30 – 9:00 pm $80An easy, no-nonsense approach to creating holiday appetizers can keep you out of the kitchen and enjoying your guests. Create dazzling and memorable appetizers with ease. At this festive time of the year, cooks are gearing up for gatherings large and small. These super quick recipes can be made ahead and will help kick off those parties on the most delicious note. Happy Holidays! Pepperoni and Cheese Pinwheels, Crostini with Beef Tenderloin, Caramelized Onions and Miso, Blue Cheese Mousse Crostini, Crab and Avocado Truffles, Pear and Prosciutto Pizza with Honey Walnut Pesto, and Salted Chocolate Toffee

Wednesday 7th hands on: Holiday Cookie exchange Kelly Sears 6:30 – 9:00 pm $70If you love celebrating the holidays with a huge assortment of homemade cookies but can’t face all that baking, a cookie swap is the perfect solution for you! Let us simplify your holiday baking by cooking up an evening of mixing, shaping, baking and decorating a tasty and beautiful box of holiday cookies. We’ll put on a pot of soup, bake up a storm, and everyone will leave with two dozen cookies and plenty of new recipes to add to your cookie jar! Cocoa Gingerbread Brownies, Chocolate Peppermint Cookies, Eggnog Snickerdoodles, White Chocolate Spiced Cherry Cookies, and Chocolate Espresso Snowballs

thursday 8th hands on: How to throw the Ultimate Holiday dinner Party Paul Lindemuth 6:30 – 9:00 pm $85Whether you’re entertaining for two, eight or twelve people, everything you need to bring a successful night together is right here. Chef Paul has created the perfect party plan with the menu, shopping, and timing, working out exactly what has to be done and when. All you have to send out is the invitations. In this class you’ll learn how to create and accessorize beautiful holiday buffets, master the timing of preparing, cooking, and presenting dishes so you can be a guest at your own party. Wild Mushroom Velouté with Crème Fraîche, Beef Tenderloin with Caramelized Shallots, Bacon and Port, Celery Root Mashed Potatoes, Roasted Beets with Hazelnuts and Goat Cheese, and Crispy Choco-late/Almond Meringue Cake

saturday 10th B i G K i d s hands on: edible Gifts Cherise Slattery 12:00 – 2:00 pm $50Ages 12 - 16 These festive treats are just as fun for kids to make as they are to give. Whether you’re invited to a party, gifting with your secret Santa, or you simply enjoy making holiday treats for teachers, friends and family, this class will send you home with extraordinary treats to share or keep for yourself! Cookie Wrapped Cookies, Crunchy Peanut Chocolate Balls, Gingerbread Bark, and Peppermint Shortbread Wreath Cookies

saturday 10th hands on: Home for the Holidays Kelly Sears 6:30 – 9:00 pm $85The kids are home from college, the in-laws just landed, and your sister is due to arrive any minute, everyone is home for the holidays! It’s time for one big pot for one big night. Sharing food, swapping stories and catching up for lost time in a relaxed setting is one of life’s great pleasures. It’s how Chef Kelly likes to entertain and she’s created a stress-free evening of refined comfort food. There’s no greater gift during the busy holiday season than creating new memories with family and friends gathered round the table. Salad of Winter Greens, Plum Vinaigrette, and Toasted Hazelnuts, Braised Short Rib Stew over Root Vegetable Mash, Buttery Butternut Squash Rolls with Honey Butter, and Hot-Cocoa Affogato with Peppermint Ice Cream

sunday 11th hands on: Cookies and Cocktails Cherise Slattery 12:00 – 2:30 pm $70If you love holiday cookies but don’t have time to bake, this is our little gift to you. Cookies and cocktail combinations are everything that is good about the holidays! Moving beyond the traditional, we’ll bake everything from filled cook-ies to sliced cookies, to those that rolled and dipped. You’ll leave with goodies to enjoy or share with others. A savory snack will be served. Cranberry Orange Macadamia Cookies with Cranberry Rum Runner, Cinnamon Swirl Cookies with Amaretto Hot Cider, Dark Chocolate Peppermint Truffles and Rosemary Plum Linzer Cookie with Fig ‘n Rye Tini

Wednesday 14th demo: midday at Marcel’s: Holiday Wine Pairing Lunch Robin Nathan 12:30 – 2:00 pm $50Take a moment to exhale. Sharing food with friends in a relaxed setting is one of life’s great pleasures. Cheers to that! Escape the hustle and bustle with a delicious lunch, and learn the basics of wine tasting at the same time, as Chef Robin walks you through the wine label and tasting the wine we’ll be pouring. Tuck the to-do list in your purse, turn the cell phone to silent and escape the hustle and bustle for a delicious lunch meant to be lingered over, shared with great friends, and enjoyed. Grill Finished Endives with Mustardy Aioli, Chicken Breasts au Poivre with White Wine Cream, Celery Root Puree, and Café Panisse Chocolate-Espresso Custards Wine: French Pouilly-Fuisse

thursday 15th hands on: tamale time Jamie Bordoshuk 6:30 – 9:00 pm $85For some, the holy grail of holiday cooking is the croquembouche. For others, it’s the perfect latke or maybe the complete turkey dinner. But for many families, Christmas is tamalada time; time to crowd into a fragrant kitchen and scoop, smear, wrap, and tie; tamale making. Expand your current holiday traditions of tree trimming, cooking decorating, and Christmas shopping and give tamales a try. Homemade Tamale Masa, Roasted Chili, Cheese & Bacon Mini-Tamale Pies, Shrimp and Crab Stuffed Tamales, Chile Verde Tamales de Pollo and Black Bean Corn Salsa and Chips

Friday 16th hands on: Couples in the Kitchen: Christmas in Paris with Le Creuset Robin Nathan and Trish Ranallo $856:30 – 9:00 pm Pull on your winter coat and saunter along the banks of the Seine. Enticed by the array of patisseries, boulangeries, and fromageries tempting a menu of classic French to soothe winter’s chill. Today’s best French cooking combines time-tested techniques with classic French cookware from Le Creuset and classic ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence. Some will chop, some will stir, some will pour, and everyone will feast and be merry. Arugula Salad with Dates and Parmesan, Classic Cheese Soufflé, Braised Chicken with Apples, Sage and Cabbage, and Caramelized Pear Tart

saturday 17th L i t t L e K i d s hands on: edible towering Cookie tree 11:00 am – 12:30 pm $40Ages 6 - 8 Cherise Slattery Holiday treats are as fun to make as they are to give. With Chef Cherise as your guide, you will create and take home an edible towering cookie tree that will wow not only you and your family, but Santa himself! Homemade Sugar Cookies, Whipped Vanilla Frosting, and creative decorating with Candies, Chocolates, and Sprinkles

saturday 17th M i d K i d s hands on: edible towering Cookie tree 2:00 – 3:30 pm $40Ages 9 - 11 Jamie Bordoshuk Holiday treats are as fun to make as they are to give. With Chef Jamie as your guide, you will create and take home an edible towering cookie tree that will wow not only you and your family, but Santa himself! Homemade Sugar Cookies, Whipped Vanilla Frosting, and creative decorating with Candies, Chocolates, and Sprinkles

sunday 18th Kids Cooking ‘Round the Kitchen - Bring Your Favorite Adult Ages 6 – 12 Jamie Bordoshuk 1:00 – 3:30 pm $50What better way to spend a Sunday afternoon than cooking with your favorite culinary partner?! Call your aunt, call your nephew, bring grandma and grandpa and head over to the Marcel’s kitchen for a “station-ary” cooking experience. The kitchen will be broken down in four stations, each with a different dish to create, make, and eat as you go. We even added a fizzy drink station for an extra splash of fun! Bacon Cheddar Potato Salad, Smoked Paprika Chicken Kabobs with Yogurt Dipping Sauce, Shrimp and Pea Risotto in a Parmesan Cream Sauce, Cupcake Decorating Station and Drink Station – The Meg Ryan: A Bright & Bubbly Blended Berry Drink & Sparkling Grape Juice-Lemonade

thursday 22nd hands on: tuscan Holiday Robin Nathan 6:30 – 9:00 pm $85Spending the holiday season in the Eternal City is romantic and delicious. Come, cook and taste authentic, Roman dishes to share with friends and family as you gather for your own holidays. Grilled Flatbreads with Burrata, Pear & Herbed Olive Oil, Buccatini all’ Amatriciana (pasta with pancetta and tomato), Braised Pork with Carrots & Sage, Creamy Polenta with Mascarpone, Affogato (Vanilla Ice Cream with Espresso)

L i t t L e K i d s W i n t e R B R e A K hands on: traveling the Mediterranean sea ages 6 - 8

Wednesday 28th - Friday 30th Jamie Bordoshuk 11:00 am – 12:30 pm $40 per day or $110 for all three daysWhat could be more fun that taking a trip without even having to pack a bag! Spend the next three days eating your way through the countries of the Mediterranean Sea. Taste saffron, the coveted spice of Spanish cuisine, the creaminess of French Boursin cheese, and take a crunchy bite from traditional Italian biscotti. Yum! day 1: Meatballs in a Spanish Saffron Sauce, Mashed Potatoes with Caramelized Onions and Spanish Apple Tart

with Vanilla Ice Creamday 2: Parisian Countryside Rustic Chicken, Country French Rice Pilaf and Baked Boursin Cheese Fondueday 3: Italy Garlic Shrimp and Potato Strata Bites, Chicketta (porchetta-style chicken) and Double Chocolate Biscotti

M i d K i d s W i n t e R B R e A K hands on: Countries of the Mediterranean sea ages 9 - 11

Wednesday 28th - Friday 30th Jamie Bordoshuk 2:00 – 3:30 pm $45 per day or $120 for all three daysWhat could be more fun that taking a trip without even having to pack a bag! Spend the next three days eating your way through the countries of the Mediterranean Sea. aste saffron, the coveted spice of Spanish cuisine, the creaminess of French Boursin cheese, and take a crunchy bite from traditional Italian biscotti. Yum! day 1: Meatballs in a Spanish Saffron Sauce, Mashed Potatoes with Caramelized Onions and Spanish Apple Tart

with Vanilla Ice Creamday 2: Parisian Countryside Rustic Chicken, Country French Rice Pilaf and Baked Boursin Cheese Fondueday 3: Italy Garlic Shrimp and Potato Strata Bites, Chicketta (porchetta-style chicken) and Double Chocolate Biscotti

(GF) Gluten Free (v) Vegetarian All hands on, and cocktail party classes include a selection of our wines and beers

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