2019

Make and Take: All Knife Skills at 3 Give the American Pies 3:00 – 4:00 pm gift of a Class (Rachel Cuzzone) $25 with a Marcel’s 10:00 am – 11:30 am Porch Party DOWNTOWgiftgift of aca Clasrd N $55 (Kelly Sears) 6:30 – 9:00 pm FESTIVITIES $85 1 2 3 4 5 6 4th Free Demo Freedom Four Run Denise’s Caesar Register Potato Salad Summer Happy Southern Style Friends for RegisParearlyadeter 11:00 am – 2:00 pm Hour Summer Soirée the Weekend: Picniconline,early at by the phone Park (Paul Lindemuth) ( Fernow) On the Patio Dinner at 7: Jazz online,orFir ewin by storks phoneore Up Al Fresco 6:30 – 9:00 pm 6:30 – 9:00 pm (Kiley Fields) (Robin Nathan) $80 $85 6:30 – 9:00 pm or in store 7:00 – 8:30 pm $85 7 8 $45 9 10 11 12 13 Th13they fill Thupey fa fillst! Jazz Up Glen Ellyn BIG KIDS CAMP British Baking Inspirations Ages 12 - 16 up fast! (Rachel Cuzzone) 11:00 am – 1:00 pm $50 each day/$180 for all 4 days Family Cooking Summer’s Wines of Summer 18th – 21st Night: Diner Dinners Greatest Hits (Robin Nathan) (Brandy Fernow) (Kelly Sears) 6:30 – 9:00 pm Sidewalk Sale 6:00 – 8:30 pm 6:30 – 9:00 pm $90 Registered Class $50 per person $80 participants receive 14 15 16 17 18 19 20 Registered Class participantsa 10%20th discount receiv one astore 10% merchandisediscount on MID KIDS CAMP Trendy Baking Ages 9 - 11 Intstoreelligentsia merchandise Cup (Rachel Cuzzone) 11:00 am – 12:30 pm $45 each day/$160 all 4 days BikAlle pric Racees Dinner @ 7: Fresh Santa Margarita Summer Ales and The Ice Cream Bar areAll per pric person from the Garden (V) Ranch Bar Bites (Alissa Wallers) e per person (Paul Lindemuth) (Robin Nathan) (Kelly Sears) 11:00 am – 1:30 pm Noar refunds or credits 7:00 – 8:30 pm 6:30 – 9:00 pm 6:30 – 9:00 pm $65 within 72 hours prior $45 $85 $85 to the class. 21 22 23 24 25 26 27 edits JULY hours prior LITTLE KIDS CAMP Summertime Baking Ages 6 - 8 (Rachel Cuzzone) 11:00 am – 12:30 pm $40 each day/$110 all 3 days Fish on the Grill (KJ) (Paul Lindemuth) 6:30 – 9:00 pm $80 28 29 30 31 5.15.19 CLASS, DEMO + EVENT DETAILS Party includes Interactive Demonstrations (V) Vegetarian (KJ) Kamado Joe All hands on and classes include a selection of our wines and Tuesday, July 2 Hands On: Make and Take: All American Pies Rachel Cuzzone 10:00 – 11:30 am $55 Thursday, July 18 Hands On: Summer’s Greatest Hits Kelly Sears 6:30 – 9:00 pm $80 In our new series, you’ll make it, take it home, and bake it! In this class, Chef Rachel will teach you the art of the perfect Worth the wait…months seem to unfold in dog years between the last perfect berries of the previous season to the pie crust, pie filling, and pie assembly. After making the pie dough, rolling each out to fit into two pie shells, you’ll fill little gems now returning to the farmers markets. We can finally fill our basket and not wait a second longer to gobble one with seasonal blueberries and one with apples. One pie will be topped with a crumble, one with a lattice top. An them up. The season’s stars – cucumbers, stone fruit, peppers and more brighten everything on the plate. Tonight, hour and a half later, off you go, with two pies in hand ready to bake off just in time for the parade, picnic and fireworks. we’re serving up summer’s greatest hits with this fresh, fabulous collection of Mother Nature’s finest peak season Freezing instructions will be provided as well. On the menu: Blueberry Pie and Apple Crumble Pie offerings. On the menu: Salted Cucumber with Lemon and Mint Relish, Heirloom Tomato & Nectarine Salad with Sherry Saturday, July 6 Hands On: Knife Skills at 3 3:00 – 4:00 pm $25 Vinegar and Rosemary, Crispy Chicken with Roasted Pepper Relish, Roasted Fingerlings with Lemon Vinaigrette, and Good knives and impeccable knife skills are critical for all cooks and chefs. Knowing how to properly use a good chef’s Raspberry Brown Butter Cake with Elderflower Whipped Cream JULY knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and prac- Saturday, July 20 Hands On: Wines of Summer Robin Nathan 6:30 – 9:00 pm $90 tice are at the heart of the development of high-level knife skills and when used properly, your knife performs much Summer’s fresh, bright flavors call for the same when it’s time to pair wines with them. We’ll pour three different wines more efficiently. Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best from around the world that celebrate our warmest season, making for perfect summer pairing. On the menu: Grilled use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants. Boule Bread with Tomato Concasse, Goat Cheese and Provencal Herbs, Grilled Boneless Lamb with Chimichurri over Saturday, July 6 Hands On: Porch Party Kelly Sears 6:30 – 9:00 pm $85 Arugula with Artisan Garlic Croutons, and Blueberry-Herb Ice Cream Keep the party going from a mid-week 4th of July holiday – no need to vacuum or have those throw pillows perfectly MID KIDS CAMP Hands On: Trendy Baking Ages 9 - 11 positioned. This is a no-fuss get together designed to be easy, breezy, and tasty. Think hand held for summer party fare; Monday, July 22 – Thursday, July 25 Rachel Cuzzone 11:00 am – 12:30 pm $45 each day/$160 for all 4 days one hand for nibbles and bites, one for frosty . String some lights, strike up the tiki torches, and choose your Trending now in the baking world and on Instagram are all of Chef Rachel’s favorites: unicorn cupcakes, desserts in jars, favorite playlist; it’s porch party time. On the menu: Summer Toasts with Avocado, Burrata and Chimichurri, Crusted chocolate, chocolate and more chocolate, and, of course, frozen favorites. And it’s even more fun when you make all of the Green Tomatoes with Herb Mayonnaise and Micro Greens, Tomato and Ricotta Pesto Burgers with Arugula and Grilled pieces and parts from scratch! Bake up your own Pinterest worthy, Instagram following creations in this week’s camp and take Onions, Green Bean, Roasted Pepper and Potato Salad, and Summer Berry Soda Floats home some treats along the way! On the menu: Tuesday, July 9 Demo: Dinner at 7: Jazz Up Al Fresco Robin Nathan 7:00 – 8:30 pm $45 Monday: Instagram Iconic Unicorn Cupcakes - Chocolate Cupcake, American Style Buttercream, Fondant Horn & Ears Summer gives us all sorts of opportunities to eat al fresco; Jazz festivals, neighborhood concerts, movies under the Tuesday: Desserts in Jars – Citrus (Citrus Curd, Whipped Cream, and Crumble) and S’mores in a Jar (Graham Cracker, stars, or a night in the backyard with the neighbors! Chef Robin is creating a meal with simple and flavorful ingredients Ganache, Torched Marshmallow ) that come together quickly on a work night like tonight but is fabulous enough for any evening – like Jazz Up Glen Ellyn Wednesday: Chocolate Lovers - Unicorn Chocolate Bark, Classic Chocolate Truffle, and Homemade Oreos this weekend! On the menu: Chilled Tomato-Sriracha Soup Shots with Gorgonzola Dolce, Grilled Pork Tenderloin with Thursday: Frozen Favorites - Cookies and Cream Ice Cream Brownie Sandwiches and Peanut Butter Bites Stone Fruit Salsa over Farro Salad, and Raspberry Lambic Floats Tuesday, July 23 Demo: Dinner at 7: Fresh from the Garden (V) Paul Lindemuth 7:00 – 8:30 pm $45 Thursday, July 11 Hands On: Summer Happy Hour Paul Lindemuth 6:30 – 9:00 pm $80 Come summer when cilantro takes over the garden and mint is piled high, fresh vegetables, fruits and herbs take more In the summer, once it’s noon, it’s happy hour, right? Far better than the usual two for one draughts and free bowls of a starring role! Shopping at the local farmers market, or harvesting from your own garden, brings you closer to the of stale, communal snack mix, Chef Paul is serving up some terrific finger foods, craft cocktails and sharable dishes food source and is a great way to add tasty, fresh, and often organic veggies to your diet. Chef Paul’s menu explores designed to kick off the party and keep it rolling well into the night. On the menu: Strawberry-Lemon Mojitos, California fresh takes on the freshest of the season. On the menu: Tomato, Basil Bocconcini and Zucchini Galette, Fennel, Arugula , Limoncello Collins, Bruschetta with White Beans and Greens, Smoked Trout Mousse Deviled Eggs, Mini and Mint Salad, and Orange and Basil Macerated Cherries with Ricotta Basil-Parmesan Savory Cheesecakes with Tomato Jam, Flatbread with Lamb, Mint and Feta, and Prosecco Grapes Thursday, July 25 Hands On: Santa Margarita Ranch Robin Nathan 6:30 – 9:00 pm $85 Friday, July 12 Hands On: Southern Style Summer Soirée Brandy Fernow 6:30 – 9:00 pm $85 Rancho Santa Margarita was a 17,735-acre Mexican land grant in the Santa Lucia Mountains, in present day San Luis Anything that can be celebrated, should be and who doesn’t want to celebrate summer?! Tonight, Chef Brandy is Obispo County, central California. Located just off Highway 101, the now historic Santa Margarita Ranch is one of celebrating low country, southern style, where food is more than just a meal, it’s an experience. Classic Southern California’s longest continually operated cattle ranches. Currently the ranch is run by three local families dedicated to comfort food is woven with bountiful harvests from farmers markets. For this soirée all you need is good friends, good advancing its heritage as a working ranch and vineyard. Chef Robin transports this unique property to the plate by hon- food, and good old fashioned southern hospitality. On the menu: Serrano Porch Crawler Cocktail, Crostini with Herbed oring some of the best culinary offerings from Santa Margarita Ranch. On the menu: Classic Rocks Margaritas, Grilled Goat Cheese and Heirloom Tomato Jam, Sweet and Sticky Pork Ribs, Creole Dressed Potatoes, Scallion Sweet Corn and Flatbreads with Arugula, Peaches and Cotija, Grill Finished Tri Tip with Chipotle Rub and Bleu Cheese, Pink Beans with Okra Succotash, and Stone Fruit Lemon Cake Beer, and Mexican Chile Brownie Sundaes Saturday, July 13 Hands On: Friends for the Weekend: On the Patio Kiley Fields 6:30 – 9:00 pm $85 The cocktails are chilled, the ingredients gathered; the perfect melody for a night of cooking with friends. The outdoor Friday, July 26 Cocktail Party: Summer Ales and Bar Bites Kelly Sears 6:30 – 9:00 pm $85 party is a celebration of summer that we anxiously await all winter long. Chef Kiley has created the perfect menu Summer is a thirsty season, one for which beer is tailor-made. Delicious and refreshing, beer is a great way to unwind for gathering a group together to toast one another on a warm summer evening. With Jazz Up Glen Ellyn providing after a long, hot day but if you’ve been drinking your beer straight from the bottle, it’s time you try something new. the musical accompaniment, the table is set for an exciting, flavor-and-friend filled evening with a gastronomic fest Beer cocktails are even more refreshing and the steps to making them are easy to follow: Chill. Sip. Chill. Repeat. Paired of fun food and drink! On the menu: Pimm’s Cup, Charred Corn and Green Bean Salad, Fresh Pesto and Mushroom with flavor packed bar snacks, summer has never tasted so good!On the menu: Southern 75 and Ginger Beer Orecchiette, Planked Grilled Whitefish with Olive and Tomato, and Strawberry Shortcake Cocktails, Margarita Watermelon with Cucumber Relish, Garden Gazpacho with Grilled Croutons, Grilled Shrimp and Roasted Romesco Sauce, Tomato Party Sandwiches on Corn Biscuits with Lemon Basil Mayonnaise, Tri Tip & Chicken BIG KIDS CAMP Hands On: British Baking Inspirations Ages 12 - 16 Tacos with Blistered Jalapeno, Lime and Relish, and Dark Chocolate Bourbon Cherry Soda Floats Monday, July 15 – Thursday, July 18 Rachel Cuzzone 11:00 am – 1:00 pm $50 per day/$180 for all 4 days Saturday, July 27 Hands On: The Ice Cream Bar Alissa Wallers 11:00 am – 1:30 pm $65 You’ve watched the show, rooted for the competitors and followed the trials and tribulations of passionate amateur In a cone, a dish, or sandwiched between two warm cookies, who doesn’t love summer’s creamiest dessert delight. bakers attempting to be crowned U.K.’s best. Mary Berry and Paul Hollywood judge contestants on their skills to bake Guest Chef Alissa Wallers of the French Pastry School is churning ice cream and creating all scratch-made toppings. cakes, breads, pastries, and desserts in 10 weeks of competition. Now it’s your turn! Four days of British baking with Think hot fudge, caramel sauce, caramelized nuts, cookies for a stackable ice cream treat. Now that’s an ice cream bar! Chef Rachel right in your own backyard. Each day tackle a different baking inspiration and take home some of your Kids 12 and over are welcome to join this class. Wine and beer will be available for sale by the glass. On the menu: creations. On the menu: Homemade Bourbon Vanilla Ice Cream, Homemade Coffee Ice Cream, Salted Caramel Sauce, Hot Fudge Sauce, Monday: Flaky Layers - Cherry Turnover, Sausage Breakfast Pastry, and Classic British Scones Blueberry Compote, Honeycomb Crunch, Caramelized Almonds, Chocolate Wafer Ice Cream Sandwich Cookies Tuesday:  I Love Cake - Vanilla Swiss Roll Cake with Chocolate Ganache, and Classic Victoria Sponge with Fresh Berries and Whipped Cream LITTLE KIDS CAMP Hands On: Summertime Baking Ages 6 - 8 Wednesday: Cookies & Biscuits - Lofthouse Style Cookies, Chocolate Dipped Shortbreads, and Mini Star Biscuit Monday July 29 – Wednesday, July 31 Rachel Cuzzone 11:00 am – 12:30 pm $40 each day/$110 all 3 days Towers Sweet, savory, and colorful, these three days of camp are destined to make summer picture perfect and tasty! Bake the colors of Thursday: Macaron Magic - French Macarons with Assorted Fillings; Lemon Buttercream, Raspberry Buttercream, the rainbow, some sweet treats to kick your morning off right, and doesn’t anything baked on a stick taste better?On the menu: and Chocolate Ganache Monday: Rainbow Creations - Rainbow Confetti Trifles, Confetti Sugar Cookies, Rainbow Fudge, and Rainbow Mocktails Wednesday, July 17 Hands On: Family Cooking Night: Diner Dinners Brandy Fernow 6:00 – 8:30 pm $50/person Tuesday: Breakfast Baking - Apple Cinnamon Muffin, Savory Mini Quiches, Raspberry Pastry Pockets, and Fruit Smoothies It’s family night in the Marcel’s kitchen! Bring cooking together as a family back: learn, create, execute and share a Wednesday: Sweets on a Stick - Rice Krispie Lollipops, Banana Cream Pie Push Pops, and Strawberry Pie Pops meal made together. This class is designed for each family to create their own meal together. Not only will you share Wednesday, July 31 Hands On: Fish on the Grill (KJ) Paul Lindemuth 6:30 – 9:00 pm $80 conversation and dine together, you will also develop the skills designed to get dinner on the table- dividing tasks, time Move beyond burgers and expand what the grill can do. Utilizing the Kamado Jo, Chef Paul will elevate the backyard management, communication – all intended to make this easier to recreate at home. Families of any size are welcome barbeque from chicken and hot dogs to shrimp, scallops, and salmon! The unique shape of the Kamado Jo circulates with children age 10 and older. Price is per person; wine and beer will be served with the class for adults. On the menu: the heat for more uniform and effective cooking and the well- insulated ceramic body keeps the heat in the grill result- Oat Crusted Fried Chicken Skewers with Buttermilk Dipping Sauce, Brioche Grilled Cheese with Creamy Gruyere, ing in moist, delicate fish.On the menu: Tandoori Grilled Shrimp with Grilled Cauliflower Steaks, Cedar-Paper Wrapped 5.15.19 Short Rib Nachos with the Fixins’, and Berry Pot Pies with Sweet Whipped Mascarpone Cream Grilled Citrus Salmon, Grilled Scallops with Parmesan Grits, and Banana-Nutella S’mores