DECEMBER
2016
The Big Pot: Posole
(Paul Lindemuth)
6:30 – 9:00 pm
$80
1
Gifts from the
Kitchen
(Kelly Sears)
12:00 – 4:00 pm
$80
4
5
Cookies and
Cocktails
(Cherise Slattery)
12:00 – 2:30 pm
$70
11
Kids Cooking
‘Round the
Kitchen - Bring
Your Favorite Adult
(Jamie Bordoshuk)
1:00 – 3:30 pm
Ages 6 – 12 $50
18
12
free demo
Julie’s Gingersnaps
Dipped in White
Chocolate
11:00 am – 2:00 pm
Holiday
Hors d’ Oeuvres
(Heidi Kise)
6:30 – 9:00 pm
6
$80
25
7
26
8
midday at Marcel’s
Holiday Wine
Pairing Lunch
(Robin Nathan)
12:30 – 2:00 pm
$50
Tamale Time
(Jamie Bordoshuk)
6:30 – 9:00 pm
$85
13
14
15
20
27
2
9
Couples in the
Kitchen: Christmas
in Paris with
Le Creuset
(Robin Nathan and
Trish Ranallo)
6:30 – 9:00 pm
$85
16
Cooking for a
Crowd
(Lynn Dugan)
11:00 am – 1:30 pm
$70
3
big kids
Edible Gifts
Cherise Slattery
12:00 – 2:00 pm
Ages 12 - 16 $50
Home for the Holidays
(Kelly Sears)
6:30 – 9:00 pm
$85
10
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 pm
Ages 9 - 11 $40 17
Tuscan Holiday
(Robin Nathan)
6:30 – 9:00 pm
$85
free demo
Julie’s White Bean
Soup with Fried
Sage Leaves
11:00 am – 2:00 pm
19
How to Throw the
Ultimate Holiday
Dinner Party
(Paul Lindemuth)
6:30 – 9:00 pm
$85
free demo
Teri’s Holiday
Thumbprint Cookies
11:00 am – 2:00 pm
free demo
Teri’s Sausage
Cannellini Tomato
Ragu Over Polenta
11:00 am – 2:00 pm
Christmas
Holiday Cookie
Exchange
(Kelly Sears)
6:30 – 9:00 pm
$70
Spirits and Spice
(Kelly Sears)
6:30 – 9:00 pm
$90
21
22
Give the
gift of a Class
with a Marcel’s
gift card
Register
early
online, by phone
or in store
They fill
up fast !
Registered Class
participants receive
a 10% discount on
store merchandise
23
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
Traveling the
Traveling the
Traveling the
Mediterranean Sea
Mediterranean Sea
Mediterranean Sea
(Jamie Bordoshuk)
(Jamie Bordoshuk)
(Jamie Bordoshuk)
11:00 am – 12:30 pm
11:00 am – 12:30 pm
11:00 am – 12:30 pm
M ID K i d s B R E A K ages 9 - 11 $45 per day/$120 all 3 days
Countries of the
Countries of the
Countries of the
Mediterranean Sea
Mediterranean Sea
Mediterranean Sea
(Jamie Bordoshuk)
(Jamie Bordoshuk)
(Jamie Bordoshuk)
2:00 – 3:30 pm 28
2:00 – 3:30 pm 29
2:00 – 3:30 pm 30
24
All prices
are per person
No refunds or credits
within 72 hours prior
to the class.
31
8.4.16
They fill
up fast !
DECEMBER
C L A S S , D E M O + E V E N T D E TA I L S
Registered Class
participants receive
a 10% discount on
store merchandise
All prices
are per person
No refunds or credits
within 72 hours prior
to the class.
Give the
gift of a Class
with a Marcel’s
gift card
Register
early
online, by phone
or in store
They fill
up fast !
8.4.16
Registered Class
Thursday 1st
hands on: The Big Pot: Posole
Paul Lindemuth
6:30 – 9:00 pm
$80
There 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
$90
Building 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 Potato 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 $70
The holidays are a time to celebrate with abandon, pull out all the stops, and make dinners you’ll be talking about until 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 Reduction, and Cranberry-Nut Upside Down Cake
Sunday 4th
hands on: Gifts from the Kitchen
Kelly Sears
12:00 – 4:00 pm
$80
If 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 holiday parties. Join us to create edible gifts and leave with them packaged and ready for gift giving. Citrus Marmalade, 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
$80
An 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
$70
If 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 $85
Whether 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 Chocolate/Almond Meringue Cake
Saturday 10th
B I G K i d s hands on: Edible Gifts
Cherise Slattery
12:00 – 2:00 pm
$50
Ages 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
$85
The 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
$70
If 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 cookies 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 $50
Take 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
$85
For 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:
Give
Christmas in Paris
withthe
Le Creuset
Robin Nathan and Trish Ranallo
$85
giftcoat
of aand
Class
6:30 – 9:00 pm Pull on your winter
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
with a Marcel’s
best French cooking combines time-tested
techniques with classic French cookware from Le Creuset and classic
gift card
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 ITT L E K i d sRegister
hands on: Edible Towering Cookie Tree
11:00 am – 12:30 pm$40
Ages 6 - 8 Cherise Slattery Holiday treats are as fun to make as they are to give. With Chef Cherise as your guide,
early
you will create and take home an edible towering cookie tree that will wow not only you and your family, but Santa
online,
by phone
himself! Homemade Sugar Cookies,
Whipped
Vanilla Frosting, and creative decorating with Candies, Chocolates,
or in store
and Sprinkles
Saturday 17th
M i d K i d s hands on: Edible Towering Cookie Tree 2:00 – 3:30 pm
$40
Ages 9 - 11 Jamie Bordoshuk Holiday treats are as fun to make as they are to give. With Chef Jamie as your guide, you
They
fill
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 up
Vanilla
and creative decorating with Candies, Chocolates, and Sprinkles
fastFrosting,
!
Sunday 18th
Kids Cooking ‘Round the Kitchen - Bring
Your Favorite Adult
Ages 6 – 12
Jamie Bordoshuk
1:00 – 3:30 pm
$50
What 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
Registered
Class
Thursday 22nd
hands on: Tuscan
Holiday
Robin Nathan
6:30 – 9:00 pm
$85
participants
receive
Spending the holiday season in the
Eternal City
is romantic and delicious. Come, cook and taste authentic, Roman
a 10% discount on
dishes to share with friends and family as you gather for your own holidays. Grilled Flatbreads with Burrata, Pear
store merchandise
& 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)
Allbr
prices
L ITT L E k i d s w i n t e r
e ak
hands on: Traveling the Mediterranean Sea
ages 6 - 8
are per person
Wednesday 28th - Friday 30th
Jamie Bordoshuk
11:00 am – 12:30 pm
$40 per day or $110 for all three days
What could be more fun that taking a trip without even having to pack a bag! Spend the next three days eating
No refunds or credits
your way through the countries of
the Mediterranean Sea. Taste saffron, the coveted spice of Spanish cuisine, the
within 72 hours prior
creaminess of French Boursin cheese,
and take a crunchy bite from traditional Italian biscotti. Yum!
to the class.
Day 1: Meatballs in a Spanish Saffron Sauce, Mashed Potatoes with Caramelized Onions and Spanish Apple Tart
with Vanilla Ice Cream
Day 2: Parisian Countryside Rustic Chicken, Country French Rice Pilaf and Baked Boursin Cheese Fondue
Day 3: Italy Garlic Shrimp and Potato Strata Bites, Chicketta (porchetta-style chicken) and Double Chocolate Biscotti
M ID k i d s w i n t e r br e ak
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 days
What 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 Cream
Day 2: Parisian Countryside Rustic Chicken, Country French Rice Pilaf and Baked Boursin Cheese Fondue
Day 3: Italy Garlic Shrimp and Potato Strata Bites, Chicketta (porchetta-style chicken) and Double Chocolate Biscotti
2016
(GF) Gluten Free
(v) Vegetarian
All hands on, and cocktail party classes include a selection of our wines and beers