2013

2013

Give the free demo midday at Marcel’s Big Bowl: Stews Gran Cocina Latina gift of a Class Dana’s Tilapia Make Now, Eat International (Big Latin Kitchen) with a Marcel’s Give the Cakes Later: Meals that (Robin Nathan) (Paul Lindemuth) gift card 11:00 – 2:00 pm Freeze 6:30 – 9:00 pm 6:30 – 9:00 pm gift of a Class (Katie Wojciechowski) $80 $80 with a Marcel’s 12:30 – 2:00 pm 1 $35 2 3 4 5 gift card Register early Sparkling Soda free demo midday at Marcel’s Cooking without Passage to India online, by phone Cocktails and Kelly’s Ravioli Casual Fall Recipes (Paul Lindemuth) Register Festive Fall Bites Variations Bistro Fare (Kelly Sears) 6:30 – 9:00 pm or in store (Allison Johnson & 11:00 – 2:00 pm (Jean True) 6:30 – 9:00 pm $80 early Annie Johnson) 12:30 – 2:00 pm $80 online, by phone 12:30 – 3:00 pm $35 or Thin steyor fille $75 6 7 8 9 10 11 12 up fast !

LITTLE kids MINI camp ages 6 - 8 They fill midday at Marcel’s Salt, the Only Savory Veggies and Sweet Veggies and Harvest : Rock We Eat! up fast ! , Oh My! Fruit, Oh My! (Katie Wojciechowski) (Katie Wojciechowski) Season’s Best (Kelly Sears & 11:00 am – 12:30 pm $35 11:00 am – 12:30 pm $35 and Charmane Skillen) Vegetables (V) 6:30 – 9:00 pm mid kids MINI camp ages 9 - 11 (Lynn Dugan) $80 Knife Skills Cooking Techniques 12:30 – 2:00 pm (Jamie Bordoshuk) (Jamie Bordoshuk) $35 13 2:00 – 3:30 pm $4014 2:00 – 3:30 pm $4015 16 17 18 19 Get your More at Marcel’s Card punched each time andGet yreourceiv e a big kids free demo midday at Marcel’s Stirring the Pot: Midwestern Mor efr atee Maclassrcel’ afts Caer rd20 . Sushi Making 101 Rita’s Buttery and & Bisques Harvest Party punched each time (Jamie Bordoshuk) Butterscotch Night (Jamie Bordoshuk) (Robin Nathan) and receive a 1:00 – 3:00 pm Cut Outs (Katie Wojciechowski) 6:30 – 9:00 pm 6:30 – 9:00 pm freeRegis classte aftreder Class20. $45 Ages 12-16 11:00 – 2:00 pm 12:30 – 2:00 pm $80 $80 participants receive $35 a 10% discount on 20 21 22 23 24 25 26 Regisstorete merchandisered Class participants receive a 10% discount on little kids & adults free demo All prices Tricks and Treats Jill’s Rice Cube store merchandise OCTOBER are per person (Katie Wojciechowski) Appetizers midday at Marcel’s Halloween 12:30 – 2:00 pm 11:00 – 2:00 pm The Art of the Tart $50 Ages 6-8 (Jean True) NoAll refunds pric ores credits mid kids & adults twilight at Marcel’s 12:30 – 2:00 pm arwithine per 72 person hours prior Ghosts and Ghouls Vegetarian & $35 to the class. (Katie Wojciechowski) Gluten Free Breads (V&GF) No refunds or credits (Lynn Dugan) 3:00 – 4:30 pm within 72 hours prior $50 Ages 9-1127 28 6:30 – 8:00 pm $4529 30 31 to the class. 8.12.13 20 20 13 13 Mor Mor online, online, punched each time punched eachtime No r No r with aMar with aMar fr fr within 72 within 72 participants re participants re gift ofaClas gift ofaClas store merchandise store merchandise ar ar a 10%disc a 10%disc Regis Regis ee class aft ee classaft e at Ma e atMa CLASS, DEMO+EVENTDETAILS and re and re or inst or inst e perperson e perperson Regist Regist efunds orcr efunds orcr Giv Giv to to gift card gift card All pric All pric Th Th up fa up fa Get y Get y theclass. theclass. early early 8.12.13 te te ey ey by by e the e the hoursprior hoursprior c c rc rc r r our our eiv eiv ed Class ed Class fill fill el’ el’ st st ount on ount on phone phone or or er er e a e a er 20 er 20 es es s Card s Card c c ! ! c c e e el’ el’ edits edits eiv eiv s s s s . OCTOBER. e e

Friday 11th to cater your meals,whatever theingredients. Salad,maincourse protein, two sidedishes, andadessert herbs andspices, andbuildingdepthsofflavor to create four different dishes. This willgive you theopportunity any menu.You willlearnthetechniques for selectingthecooking method,choosingaromatics, themix-ins, the Cooking isabouttechnique -once you’ve mastered thetechniques, you canadaptthemto fitany ingredients, Thursday 10th Mustard Crust, Fricassee of Brussels andSkilletAppleCharlotte Sprouts andBacon, elegant, yet down to earthdishesthat are vibrant, fragrant, decadent,andsure to impress. with “Poulet” Big onflavor, minimalonpreparation, addcasualbistro fare to your next menu. With aselection ofsimpleand Wednesday 9th Butternut Squash,Goat Cheese&SageCrostini, andOrange Pumpkin Trifle, andApple&Salted Caramel Crisp Cheese Crostini, Baked BrieEnCroute withAppleCardamom Compote, BeefSkewer Reduction, withBalsamic unforgettable twist. Add anarray ofediblepairingsandyou have yourself aparty!Wild Mushroom &Blue water into carbonated water, addsomesimplesyrups, herbs,andfruitgive aclassic cocktail theperfect Allison are backwithasparklingline-upofsodabasedcocktails andseasonalfall appetizers. Turn ordinary Allison Johnson&Annie12:30–3:00pm$75 To celebrate thearrival offall, sisters Annieand in MildCurry-Spiced Sauce), andKheer(Rice withCardamom Pudding andAlmonds) (Indian-Spiced Potatoes withCauliflower), DalSaag(Yellow Lentils withSpinach), Kofta (Lamb Meatballs Explore the tastes, textures, andaromas ofthisever evolving . CurriedVegetable Samosas,AlooGobi based ontheavailable seasonalproduce, livestock, , herbs,culture influence, and religious aspect. Encompassing awidevariety ofregional cuisinesnative to India.Eachregion hastheirown regional Sunday 6thC Sauce withChocolate andCacao, SautéedQuinoawithChard, Tres Leches Cake withMexican Chocolate Sauce Ecuadorian Aji,Patagonian Pebre Sauce, Argentinian Chimichurri,Fried Yucca Fingers,ShortRibsinBlack aromatics ofsofrito, discover thedistinct exciting flavors ofLatin AmericaandChef Paul’s BigLatin Kitchen. and Cuba.From maize baseddishes,to condiments andsalsaslike chimichurri, aji,andpebre, andthesautéed Spend anevening exploring thehybrid cuisineofMexico, Puerto Rico, theDominicanRepublic, Ecuador, Spain, Friday 4th Shrimp andCoconut (Soup), NorthIndianDahlMukhani(Buttery Lentil Stew). Mexican Posole Rojo(MildChileandPork Stew), Provencal Chicken Stew withTomatoes, SouthEast Asian hearty fall comforting bowls offlavors that warm insideandoutfrom cuisinesaround theglobe. in different partsoftheworld. It’s aninternational tripwithstops at spicy, rich,andsavory, allresulting inbig, But whileallstews may bebasedonthesamegeneral concept, they vary greatly whenitcomes to execution Stew initssimplest form isacombination offoods cooked inliquid,andserved inonebowl initsown liquid. Thursday 3rd Biscuits, Fennel andDillrubbedSalmon,Mushroom andArtichoke Lasagna alternative to fast food andpre-packaged convenience foods. Lentil andMushroom SoupwithButtermilk and frozen. JoinChefKatie assheshares herrecipes andtipsfor creating three dishesthat are ahealthy, tasty nights.”“those Skipthetake outandbig-box frozen food for your own scratch madedishespreviously made Katie Wojciechowski Just intimefor theholiday crunch:irresistible andcompletely make aheadmealsfor Wednesday 2nd D D techniques ofcooking; sautéing, creating asimplesauce, grilling,and folding andwhippingfor desserts. dice, andjuliennethenyou willusethoseskillsto create aquickmeal.Second day you willadvance to Learning how to safely useaknife isthe first step to becoming abetter cooking. You’ll learn to chop, mince, Monday &Tuesday 14th&15thJamieBordoshuk 2:00–3:30pm$40 eachday D D familiar favorites and given them aspecialtwist or technique that willhave you andyour family asking for seconds! Fall’s best fruitsandvegetables are theperfect sidedishorendingto any maincourse. Chef Katie hastaken Monday &Tuesday 14th&15thKatie Wojciechowski 11:00am–12:30pm$35 eachday ay 2 - - 2 ay - 1 ay - 2 ay - 1 ay MID kids MINIca mp handson:Knife Skills&C Knife Skills:Creamy Potato Leek Soupwith Crispy Crunchy Bacon, SaladTossed Garden Saladwith Savory Veggies &Fruit:Vegetable Calzones, Popover withStrawberry Butter, Carrot and AppleMuffins LITTLE kids MINIcamphandson:Veggies andFruit,OhMy!ages6-8 C S Chocolate Soufflé Lemon-Dijon Vinaigrette, andLoaded Oatmeal Cookies Homemade PitaChips weet Veggies &Fruit:Carrot andAppleSoup, Fruit Crostata, Roasted Vegetable Hummuswith ooking Techniques: Sautéed Provencal Chicken Filets,Grilled Vegetable Salad,and Mexican ocktail P hands on:P hands on:Master Series:C demo: Midday at Marcels: CasualFall Bistro Fare JeanTrue hands on:Gran C hands on:BigBowl: S demo: Midday at Marcel’s: Make Now, Eat Later; Mealsthat Freeze arty withInteractive Demonstrations: SparklingodaC assport Series:P ocina Latina (BigLatin Kitchen) Paul Lindemuth tews International ooking withoutRecipes Kelly Sears assage to India Paul Lindemuth Robin Nathan ooking Techniques ages9-11 ocktails &Festive Fall Bites 6:30 –9:00pm 12:30 –2:00pm 6:30 –9:00pm 6:30 –9:00pm 6:30 –9:00pm 12:30 –2:00pm $80 $80 $80 $80 $35 $35

Roasted Tart, Garlic Apple Thyme Tart, andPear withPoire William create scrumptious, palate-pleasing desserts and main-dishtarts.Primerof Tart Doughs,Butternut and little pies,Chef Jean guidesyou through theartoftartmaking highlightingseasonalfruits and produce to What isatart?It’s anopen-faced, skinny kindofpie. Brimmingwithsweet and savory recipes for marvelous Wednesday 30th Pear Soup, andPumpkin CajunRedBeansandRice Soup, andGluten Free AppleOatmeal MiniLoaves quick-to-make bread, willtaste like you spenthours,but Lynn willhave you in andoutofthekitchen innotime. chunk ofhomemadebread. Packed withflavorful, seasonal vegetables, thesesoups,matched withgluten free Lynn Dugan6:30–8:00$45Asthechilly seasonbeginsnothingsatisfies like a warm bowla ofsoupand Tuesday 29th Soup, andGhostly GourmetGrilledCheese, Skeleton Cupcake and fun!Oneadultcanaccompany eachchildat nocharge. Ghostly Hot Chocolate, SpiderWeb Tomato favorite treat makingsouschefand join ChefKatie to whipupsomeHalloween dishesthat are spooky, kooky, Katie Wojciechowski 3:00–4:30pm$50Whosays treats are tricky? Bringyour mom,your dad,oryour Sunday 27th Pizza, Witches Brew, CandyCorn WhoopiePies,andHalloween SnackMix foods that prove treats don’thave to betricky. Oneadultcanaccompany eachchildat nocharge. Ghost goblin to spendhaving ahowling goodHalloween timeinthekitchen. Onthemenuare somesuper-spooky Katie Wojciechowski 12:30–2:00pm$50Today istheperfect afternoon for you andyour littleghoulor Sunday 27th Apple-Rosemary Tart Syrup withCinnamon-Balsamic Tenderloin with Peppered Brandy Sauce andCamembertSmashedPotatoes withFresh Greens, casual menushowcases themall.Butternut SquashSoupwithCayenne andCinnamon,Pan Roasted Pork the market ispacked with savory gemslike heartysquash,crispapples,andearthy roots. This elegant,yet Warm andwelcoming flavors guarantee amealwithunparalleled of-the-momentflavors. Atthistimeof year Let theseasonalbountyofgreenmarket beyour guideto creating your own rustic-chic harvest party. Friday 25th Manhattan Skyline ClamChowder, HomemadeOyster Crackers, Seafood Chowder, andLobster ingredient canrange widelytheresult isthesame;heartyandsatisfying! New EnglandClamChowder, means clamchowder, eitherNew Englandcream base, ortomato basedManhattan style. Althoughthemain throwing theday’s catch into alarge pot,alongwithotheravailable foods. To most Americanstoday, chowder The phoneticvariant chowda, found inNew England,isbelieved to have originated from Breton fisherman Thursday 24th Squash &AppleSoupwithCaramelized Crepes, &Winter Banana Fruit SoupwithFrench Chocolate Macarons on time, andlongonflavor. soupwithItalianMeat &SundriedTomato Spread , Butternut Katie Wojciechowski Myfavorite nightoftheweek, abowl ofsoupandasandwich;easy onthebudget,quick Wednesday 23rd Tuna Roll,Crunchy JumboShrimpRoll,andSweet andSpicy ChiliSauce and thengetyour new skillsrolling by creating your own plate ofsushirolls. MisoSoup, California Roll,Spicy fish-tastic class promises to beanadventure for thesenses. Let ChefJamieintroduce you to thebasicsofsushi, Jamie Bordoshuk From theraw to thecooked, from thetraditional to themodern,from region to region, this Sunday 20th Parsnips inHerbShallot Butter, andTiny Vanilla Cakes withCitrusMarmalade Conserva Vinaigrette, Braised Chicken withCider, Apples,andMustard, Roasted Fingerlings,Carrots and where “salt isnotacondiment. Caramelized OnionandDragon’s Breath Dip, Fall Greens withTomato benefits, and food pairingsofspecialseasonings featuring salts, blends,andsugarsfrom s.a.l.t sisters flavors, make meat taste juicier, andpreserve food for monthsor even years. We’ll explore thehistory, health Salt ismore thanjust aseasoning,it’s anessential flavor inour food. Itcanintensify aromas, balance other Thursday 17th Figs andHoney; Warm Sweet Potato &Lentil Glaze; Baked Pudding SaladwithBalsamic Pumpkin and herbs takes the natural sweetness of the season’s bounty to new heights. maximize localproduce withthesedelicious,seasonalrecipes. Emphasizingjust therightcombination ofspices seasons change, sodoestheproduce at theirpeak.Fillyour plate withnature’s flavor andlearnhow to Lynn Dugan12:30–2:00pmVersatile, seasonal,bountiful,thusare thefruitsandvegetables offall. As Wednesday 16th 20 13 demo: Midday at Marcel’s: The ArtoftheTart demo: Twilight at Marcel’s: Easy Vegetarian Soups&Gluten Free QuickBreads (V&GF) MID KIDS &ADULTALLOWEEN H handson:Ghosts andGhouls LITTLE KIDS &ADULTALLOWEEN H handson:Tricks andTreats hands on:Midwestern Harvest P hands on:S demo: Midday at Marcel’s: SoupandandwichNight BIG KIDS handson:SushiMaking101 ages12-16 hands on:Salt,theonlyRock we eat! Kelly Sears&CharmaneSkillen6:30–9:00pm demo: Midday at Marcel’s: Harvest Lunch:Season’s Best FruitsandVegetables (V) Allhands onandtwilightclasses include aselection of ourwines andbeers(2glasses per person) Mor online, punched eachtime No r tirring theP with aMar fr within 72 participants re gift ofaClas store merchandise ar a 10%disc Regis ee classaft e atMa and re or inst e perperson Regist efunds orcr Giv to gift card All pric Th up fa Get y theclass. early te ey by e the hoursprior c rc r our eiv ed Class fill el’ st ount on phone or er e a er 20 es s Card c ! c ot: Chowder &Bisques e el’ edits eiv s s . e

(G) Gluten Free (v)Vegetarian (KJ)Cooking onKamado Joceramic grill arty Jean True Robin Nathan JamieBordoshuk Endive Bites with Goat Cheese, 12:30 –2:00pm 6:30 –9:00pm 6:30 –9:00pm 12:30 –2:00pm 1:00 –3:00pm ages 9-11 ages 6-8 $80 $80 $80 $45 $35 $35 $35