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Home , Apple cider, Pumpkin pie

2020

Give the our Knife Skills at 3 giftGIVE of a Class online KITCHEN EQUIPMENT UPGRADE IN PROGRESS 3:00 – 4:00 pm with a Marcel’s $25 gift card shop GREAT is 1 2 3 4 5 6 7 always Free Demo Register Angie’s Pappardelle open with Pomodoro Sauce Root Vegetable November in New Bourbon and Beef GIFTSearly 11:00 am – 2:00 pm Veg Out (V) England (Paul Lindemuth) online, by phone for (Kelly Sears) (Brandy Fernow) 6:30 – 9:00 pm Dinner at 7: 6:30 – 9:00 pm $90 or in store Fabulous Fall Flavors 6:30 – 9:00 pm

$85 erience.com whatever (Katie Wojciechowski) $80 7:00 – 8:30 pm 8 9 $45 10 11 12 13 14 They fill p you upwe fa st! Little Kids need Make & Take: Make and Take: Free Demo Family Cooking: For the Love The Harvest Buttermilk Biscuits and yex or Twist Niki’s Rosemary Asian Night - Sushi of Holiday Table with all need Breakfast Rolls with White Bean & Skewers (Kelly Sears) Wine Pairing (Katie Wojciechowski) Curd (Brandy Fernow) 11:00 am – 12:30 pm want 6:30 – 9:00 pm (Robin Nathan) Ages 6 - 8 $40 a (Katie Wojciechowski) 11:00 am – 2:00 pm 6:00 – 8:30 pm $85 6:30 – 9:00 pm 12:00 – 2:30 pm $50 per person $90 Mid Kids Registered Class or $55 Make & Take: Side participantsperfect receive 15 16 17 18 19 20 Dishes: Parker House want Rolls and Gnocchi a 10% discount on (Katie Wojciechowski) store merchandise Make and Take: 2:00 – 3:30 pm gift box to Pies Ages 9 - 11 $40 (Rachel Cuzzone) Make and Take: Make and Take: 21 10:00 am – 12:30 pm Thanksgiving Pies Thanksgiving Pies Allor prictwoes give. $55 (Kelly Sears) (Kelly Sears) Mexico City are per person Make and Take: 10:00 am – 12:30 pm 10:00 am – 12:30 pm Holiday Thanksgiving Pies $55 $55 (Robin Nathan) No refundsin our or credits ENJOY. (Rachel Cuzzone) 6:30 – 9:00 pm within 72 hours prior 2:30 – 5:00 pm $90 to the class. $55 22 23 24 25 26 27 28 lives. GIVE JOY! GIVE. r marcelsculina

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NOVEMBER 24/7

29 30 10.6.20 CLASS, DEMO + EVENT DETAILS (V) Vegetarian All hands on and cocktail party classes include a selection of our wines and beers

Saturday, November 7 Hands On: Knife Skills at 3 3:00 – 4:00 pm $25 Friday, November 20 Hands On: The Harvest Holiday Table with Wine Pairing Good knives and impeccable knife skills are critical for all cooks and chefs. Knowing how to effectively use a good chef’s Robin Nathan 6:30 – 9:00 pm $90 knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and practice The holidays are a time to celebrate with abandon, pull out all the stops, and prepare dinners your guests will be talking are at the heart of the development of high-level knife skills and when used properly, your knife performs much more about until next Thanksgiving. Let the seasonal bounty of the greenmarket be your guide to creating your own rustic-chic efficiently. Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best use for harvest holiday table. Warm and welcoming flavors guarantee a meal with unparalleled of-the-moment flavors. At this time NOVEMBER different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants of year, the market is packed with savory gems like hearty cheeses, nuts, earthy roots and crisp and the perfect Tuesday, November 10 Demo: Dinner at 7: Fabulous Fall Flavors Katie Wojciechowski 7:00 – 8:30 pm $45 wine partners to serve with them. On the menu: Autumn Greens with Macerated Fresh Cranberries & Maple Pecans, Fall is in the air and Chef Katie is in the kitchen highlighting the best the season has to offer. These dishes are not only Braised Pork Shoulder Stew with Green Gremolata, and Pear and Cream Crostata perfect for weeknight meals, they can grace your holiday table as well. Wine and beer will be available for sale by the glass. Saturday, November 21 LITTLE KIDS Ages 6 - 8 On the menu: Crispy Goat Cheese Fritters with Apples and Bacon finished with a Dijon Vinaigrette, Oven Roasted Salmon Hands On: Make & Take - Buttermilk Biscuits and Pumpkin Ice topped with and Dried Cherry Ragu on a Bed of Garlic Spinach, and Apple Tartin with Bourbon Caramel Katie Wojciechowski 11:00 am – 12:30 pm $40 Sauce and Ice Cream This year, it’s your turn to bring a dish (or two!) to the holiday table. What Thanksgiving meal is complete without warm Wednesday, November 11 Hands On: Root Vegetable Veg Out (V) Kelly Sears 6:30 – 9:00 pm $80 biscuits and seasonal jam? These biscuits are flaky, buttery, and perfect for day of or day after fillings. If that isn’t enough, Turn fall produce into dinner-worthy show stealers. Vegetable steaks, ragus, and roasted platters are not only ideal to round the sweets table just got a little sweeter when you bring the pie that combines both the ice cream and pumpkin in one out a weeknight meal, but they are welcome additions to the Thanksgiving table. These autumnal veggie recipes are rooted delicious bite! You’ll make both to finish off at home to serve on day.On the menu: Buttermilk Biscuits with in seasonal flavors and feature carrots, squash, and , bringing them out of the cellar and into the spotlight. Strawberry/Cranberry Jam, and Pumpkin Ice Cream Pie with Graham Cracker Crust On the menu: Cauliflower Steak with Sweet and Spicy Eggplant Relish, Earthy Mushroom Ragu over Creamy Butternut Saturday, November 21 MID KIDS Ages 9 - 11 Squash Polenta, Roasted Root Vegetable Platter with Smoked Paprika Butter, and Pumpkin Butter Rugelach Hands On: Make & Take – Side Dishes: Parker House Rolls and Gnocchi Thursday, November 12 Hands On: November in New England Brandy Fernow 6:30 – 9:00 pm $85 Katie Wojciechowski 2:00 – 3:30 pm $40 What do you think of when you think of autumn in New England? Fall foliage, apple picking and hayrides, maple tap- Move over turkey, these side dishes just might be a show-stealer this year. In class, you’ll make traditional buttery Parker ping, sampling local craft brews, or even being scared by the legend of Sleepy Hollow? New England’s fall food traditions House dinner rolls to take home and bake off on the big day. And as a new, soon-to-be-favorite side dish, you will make have shaped America’s culture and romance with autumn in the northeastern states and the spectacular fall foliage is the sweet potato gnocchi and sauce to finish off at home for a side-car spot on the Thanksgiving table.On the menu: Parker start of harvest time, apples, , and cranberries. On the menu: Crostini with Maple Glazed Squash, Caramelized House Dinner Rolls, and Sweet Potato Gnocchi with Herbed White Sauce Shallots and Cranberry, Lobster Chowder with Leek and Salt Pork, Chicken Breast with Walnut, Gorgonzola, and Sautéed Sunday, November 22 Hands On: Make and Take: Thanksgiving Pies Rachel Cuzzone 10:00 am – 12:30 pm $55 Apples over Cornmeal Johnnycakes, and Pumpkin Chocolate Stout Cake with Milk Caramel Make it, take it and bake it off at home! In class, you will make a cookie crust and a classic flaky pie dough. For the peanut Saturday, November 14 Hands On: Bourbon and Beef Paul Lindemuth 6:30 – 9:00 pm $90 chocolate pie, peanut butter cream and chocolate mousse will be layered over a chocolate cookie crust. And then topped Sometimes wine just doesn’t cut it! Bourbon and bourbon cocktails can enrich the experience of almost any meal. As a with a thin layer of chocolate ganache. For the , after making and rolling out a pie crust, the students will mix general rule, pairing good with good, usually leads to great! Yet when matching the right cut of meat to the right bourbon, a spiced pumpkin and learn to make candied orange peel. You will go home with a fully constructed peanut butter there are a few things to consider; fat content, level of smokiness, preparation method, sauces and accompaniments. But pie and the components to finish the pumpkin pie, as well as make a to top it. Baking, holding, and freezing no need to get overwhelmed! Chef Paul is here to share all the delicious answers as you explore the profile of this indelible instructions will be provided. On the menu: Chocolate Peanut Butter Pie with Toasted Peanuts, and Spiced Pumpkin Pie American spirit and its tasty meat mates. On the menu: The Blind Pilot Cocktail, Beer, Bourbon and Barbecue Cocktail, with Candied Orange Peel and Whipped Cream Roasted Vegetable Chopped Salad with White Balsamic Vinaigrette, A Trio of Sliders: Bourbon and Honey Glazed Sunday, November 22 Hands On: Make and Take: Thanksgiving Pies Rachel Cuzzone 2:30 – 5:00 pm $55 Meatballs, Grilled Tri-Tip with Blue Cheese Butter, and Spicy Barbeque Bourbon, and Bourbon Ice Cream Parfait Make it, take it and bake it off at home! In class, you will make a cookie crust and a classic flaky pie dough. For the peanut Sunday, November 15 Hands On: Make and Take: Cardamom Twist Breakfast Rolls with Orange Curd chocolate pie, peanut butter cream and chocolate mousse will be layered over a chocolate cookie crust. And then topped Katie Wojciechowski 12:00 – 2:30 pm $55 with a thin layer of chocolate ganache. For the pumpkin pie, after making and rolling out a pie crust, the students will mix In our wildly popular series, you’ll make it, take it home, and bake it! You’ll learn the secrets to the most delicious break- a spiced pumpkin custard and learn to make candied orange peel. You will go home with a fully constructed peanut butter fast sweet roll, perfect for sharing or keeping all to yourself. In class, you will prepare the dough, allow for a rise, learn to pie and the components to finish the pumpkin pie, as well as make a whipped cream to top it. Baking, holding, and freezing shape and pan. While the dough is rising, you will make a bright, citrus orange curd perfect for slathering on a warm roll on instructions will be provided. On the menu: Chocolate Peanut Butter Pie with Toasted Peanuts, and Spiced Pumpkin Pie Thanksgiving morning (if you can wait that long!). Instructions for the second rise, baking and freezing instructions will be with Candied Orange Peel and Whipped Cream provided. On the menu: A dozen Cardamom Twist Breakfast Rolls and Orange Curd Monday, November 23 Hands On: Make and Take: Thanksgiving Pies Kelly Sears 10:00 am – 12:30 pm $55 Wednesday, November 18 Hands On: Family Cooking: Asian Night - Sushi & Skewers Make it, take it and bake it off at home! In this class, Chef Kelly will teach you the art of the perfect pie crust, pie filling, Brandy Fernow 6:00 – 8:30 pm $50 caramel making, and pie assembly. After making the pie dough, rolling out to fit into a pie shell, you’ll make the filling for the pumpkin pie to sit overnight. The next morning, fill and bake off at home. You’ll also prepare the pie dough and filling It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a meal for the pear pie, including the crumble also to be baked off at home. Baking, holding, and freezing instructions will be made together. This class is designed for families to create a meal together. Not only will you share conversation and dine provided. On the menu: Caramel & Pear Pie with Pecan Crumble and Overnight Pumpkin Pie together, you will also develop the skills designed to get dinner on the table- dividing tasks, time management, commu- nication – all intended to make this easier to recreate at home. Families of any size are welcome with children age 8 and Tuesday, November 24 Hands On: Make and Take: Thanksgiving Pies Kelly Sears 10:00 am – 12:30 pm $55 older. Price is per person; wine and beer will be served with the class for adults. On the menu: Crab and Cucumber Califor- Make it, take it and bake it off at home! In this class, Chef Kelly will teach you the art of the perfect pie crust, pie filling, nia Roll, Spicy Tuna Roll, Chicken Satay Skewer with Peanut Sauce, Yuzu Steak Skewer with Teriyaki, and Fried Won Tons caramel making, and pie assembly. After making the pie dough, rolling out to fit into a pie shell, you’ll make the filling for with Coconut Caramel the pumpkin pie to sit overnight. The next morning, fill and bake off at home. You’ll also prepare the pie dough and filling for the pear pie, including the crumble also to be baked off at home. Baking, holding, and freezing instructions will be Thursday, November 19 Hands On: For the Love of Autumn Kelly Sears 6:30 – 9:00 pm $85 provided. On the menu: Caramel & Pear Pie with Pecan Crumble and Overnight Pumpkin Pie Sweatshirts, football, falling leaves, , there’s nothing quite like fall for cool weather and outdoor fun before the big chill. Versatile, seasonal, bountiful, the fall harvest produces fruits and vegetables that can stand on their own or compli- Saturday, November 28 Hands On: Mexico City Holiday Robin Nathan 6:30 – 9:00 pm $90 ment another dish. Rooted in flavor, fill your plate straight from the farm and the orchard and boosting flavor to new Celebrate with a little south-of-the-border flair on your holiday table with this Mexican inspired menu. Whether you’re heights. On the menu: Warm Bourbon Cider Cocktail, Glazed Chorizo with Crusty Bread, Baby Spinach with celebrating , Navidad or Noche Buena, bring a touch of Mexico’s best to your holiday festivities. On the menu: Apples, Dried Cherries, Toasted Walnuts and Balsamic Vinaigrette, Pan Seared Pork Tenderloin with Cherry and Five Winter Tequila Old Fashions, Masa Cakes with Avocado Salsa and Lime Crema, Spice Rubbed Flank Steak Tampiquena, Pan Sauce, Orange Scented Toasted Brown Rice, Sumac Roasted Carrots with Honey & Pomegranate, and Hard Cider Mexican Rice with Plantains, and Mocha- Chocolate Pots 10.6.20 Floats with Salted Caramel Drizzle