2014 Back to Basics: Beyond Sushi Simple Pan Sears (Robin Nathan) Give the & Sauces 6:30 – 9:00 pm gift of a Class (Paul Lindemuth) $80 6:30 – 9:00 pm with a Marcel’s $80 1 2 3 4 5 gift card free demo Karen’s Edamame midday at Marcel’s The Curious Cook Passport Series: Spring Desserts Succotash Spring Solutions: The Cuisine of 11:00 am – 2:00 pm (Robin Nathan) (Jean True) Register Fast, Easy, Fresh 6:30 – 9:00 pm Oaxaca 12:00 – 2:30 pm early Vegetarian (GF, V) $80 (Paul Lindemuth) $65 Spring Soups online, by phone (Jean True) (Lynn Dugan) 6:30 – 9:00 pm 6:30 – 9:00 pm 12:30 – 2:00 pm $80 or in store 6 7 $65 8 $35 9 10 11 12 morning at Marcel’s Little Kids Ages 6 - 8 Easter Treats They fill Breakfast Now, (Lynn Dugan) up fast ! free demo midday at Marcel’s Dinner Tonight Paris in the Spring: 11:00 am – 12:30 pm $35 Teri’s Layered Spring Soups (Lynn Dugan) Essential Burgundy Mid Kids Ages 9 - 11 Omelet Jean True 9:30 – 11:00 am $45 (Jean True) Easter Cupcake Wars (Jamie Bordoshuk) 11:00 am – 2:00 pm 12:30 – 2:00 pm Master Series: It’s 6:30 – 9:00 pm 2:00 – 3:30 pm $35 $35 All about Balance $80 Italian Bites & Aperitifs (Kelly Sears) (Paul Lindemuth) 6:30 – 9:00 pm 6:30 – 9:00 pm 13 14 15 16 $80 17 18 $75 19 free demo Deb’s Mushroom midday at Marcel’s Chicks & Eggs Chef Mentor Entertaining Get your Spinach Skillet Strata Fast & Fabulous Series: Culinary Brunch (V) More at Marcel’s Card 11:00 am – 2:00 pm (Kelly Sears) punched each time Spring 6:30 – 9:00 pm Life Lessons (Robin Nathan) and receive a Prep School: (Robin Nathan) $65 (Kelly Sears) 11:30 – 2:00 pm Perfecting Poaching free class after 20. 12:30 – 2:00 pm 6:30 – 9:00 pm $65 (Paul Lindemuth) $35 $80 6:30 – 8:00 pm 20 21 $50 22 23 24 25 26 Registered Class participants receive a 10% discount on APRIL free demo store merchandise In the Jar: Diane’s Leftover midday at Marcel’s Preserving Roasted Veggie Pasta Chef Mentor Series: Workshop 11:00 am – 2 pm Lunch in Nonnie’s All prices (Kelly Sears) Passport Series: Italian Kitchen are per person 12:00 – 5:00 pm Argentine Cuisine (Lynn Dugan) $80 (Paul Lindemuth) 12:30 – 2:00 pm No refunds or credits 6:30 – 9:00 pm $35 within 72 hours prior $65 27 28 29 30 to the class. 02.12.14 2014 Give the gift of a Class with a Marcel’s gift card Register early online, by phone or in store CLASS,They fill DEMO + EVENT DETAILS up fast ! Thursday 3rd hands on: Simple Pan Sears & Sauces Paul Lindemuth 6:30 – 9:00 pm $80 Saturday 19th hands on: Mid Kids: Easter Cupcake Wars Ages 9 - 11 Jamie Bordoshuk 2:00 – 3:30 pm $35 What do professional chefs know about getting flavorful dishes to the table quickly and effortlessly? The answer, It’s one of your favorite shows on the Food Network, now it’s your turn to try your hand at what it’s like to create pan sauces! The sears and sauces you will learn in this class are not for special occasion dishes you’ll only prepare cupcakes just like the professional bakers on Cupcake Wars. Bake three different kinds of cupcakes, frost, and decorate once a year. Relying on pantry ingredients and reflecting the contemporary cook’s lifestyle, they are meant to easily with an Easter twist. A variety of Cupcakes and frostings, Sprinkles, Jimmies, and a whole lot of creative juices! transform basic proteins from simple to superlative with a simple pan sear and complimenting sauce any night of Saturday 19th Cocktail Party with Interactive Demonstrations: Italian Bites & Aperitifs 6:30 – 9:00 pm $75 the week. Pan-Seared Chicken Breasts in Shallot/White Wine Sauce, Balsamic Pan Seared Beef Tenderloin Medallions, Paul Lindemuth The Italians are wild about their aperitifs. An aperitif is a cocktail enjoyed with friends, in the early Seared Scallops in Ginger Cream, and Pan-Seared Thai Salmon evening, from the end of work until the start of dinner. Go out to dinner with Italian friends, and your evening will likely Saturday 5th hands on: Beyond Sushi Robin Nathan 6:30 – 9:00 pm $80 begin at 20a bar14 chatting over drinks before heading out to eat. Aperitifs can include Negroni, Campari Soda or Aperol From curries and dumplings to noodles and scallion bread, this class will cover essential techniques of Asian Spritz while bites round out the cocktails; strong on fresh and vibrant with the flavors of the Italian kitchen. cuisines. You will learn to cook with a wok, identify ingredients and discern between types of rice and prepare Negroni (Campari, Sweet Vermouth and Gin Cocktail), Aperol Spritz (Aperrol Liqueur and Prosecco), Polenta Bites with a variety of dishes typical of Southeast Asian, Chinese, and Japanese cuisines. Pork Gyoza with Dipping Sauce, Caramelized Mushrooms, Tortellini with Roasted Garlic/Lemon/Parmesan Dip, Shrimp with Pancetta and Rosemary, Veal Indonesian Satay Prawns, Japanese Shoyu Ramen with Chicken (made with homemade Dashi), Korean Bibimbop and Ricotta Meatballs, and Orange Panna Cotta Get your with Beef, and Green Tea Ice Cream Tuesday 22nd hands on: Prep School: Perfecting Poaching Paul Lindemuth 6:30 – 8:00 pm $50 More at Marcel’s Card Tuesday 8th hands on: Spring Soups Jean True 6:30 – 9:00 pm $65 In our newest series, Prep School, we’re concentrating on the fundamentals of a skill, not just a recipe. When you gain punched each time Soups warm us and bring comfort in the winter, in the spring soups brighten and refresh. Discover soup in a lighter, confidence with a cooking technique, you’ll be able to apply it in many different ways, from appetizers through desserts. and receive a brighter, and more refreshing way by regenerating your taste buds with a bowl of spring’s bounty. Moroccan Saffron Though we will use recipes in the class, we will discuss the featured technique in depth, and over a delicious dinner of what you’ve prepared, you’ll learn why things happen and how to avoid and correct mistakes. Most importantly, you free class after 20. Chicken, Shrimp with Rice, Provencal Spring Vegetable, Strawberry Gazpacho with Lime Cilantro Cream, and a Give the Selection of Soup Garnishes will continue to gain the confidence giftto use of thea Clas technique,s without relying strictly on a recipe.Poached Eggs Caprese, Poached Citrus Salmon, and Poached White Wine Pears Wednesday 9th demo: midday at Marcel’s: Spring Solutions; Fast, Easy, Fresh Vegetarian (GF, V) 12:30 – 2:00 pm with a Marcel’s $35 Lynn Dugan In an effort to get dinner on the table within a reasonable time, sometimes we rely too heavily on Wednesday 23rd demo: midday at Marcel’s: Fast & Fabulous Spring Robin Nathan 12:30 – 2:00 pm $35 Registered Class prepared foods. Conquer the monster that is the nightly meal with foods that are exciting, fresh, gluten free, full of Celebrate the season of beginnings withgift lighter ca rdmeals and fresh flavors when certain foods are at their peak; beautiful, participants receive flavors, and prepared fast!Eggplant Roll Ups with Mozzarella and Fresh Herbs. Tuscan Bean and Vegetable Quinoa seasonal, fast and fabulous! Asparagus and Fresh Orange Salad with Creamy Basil Dressing, Fettuccine with Shrimp, 2014 a 10% discount on Casserole, and Dark Chocolate Dipped Figs with Hazelnuts Grape Tomatoes, and White Wine, and Lemon-Almond Tart with Warm Caramel Sauce store merchandise Thursday 10th hands on: The Curious Cook Robin Nathan 6:30 – 9:00 pm $80 Thursday 24th hands on: Chicks & Eggs Kelly Sears 6:30 – 9:00 pm $65 At last! The mysteries of the kitchen are revealed. Why do we sear meat? Does cooking food in liquid ensure tenderness? Tonight we celebrate the humble chicken and the incredible egg. Chickens are the chameleons of the culinary world. Register 3/4 Should we rinse cooked pasta or put cooking oil in the water? Why do we stir custard and not caramel. This menu will Used worldwide, chicken lends itself to almost every method of cooking and every culture. At a mere 1 oz., an egg All prices explain and answer all these questions and more! Spice Rubbed Pan Roasted Pork Tenderloin with Salsa, Braised Spring packs a powerful nutritional punch; there’searly magic in that shell! This class will show you how to use every part of the bird Chicken with Asparagus and Fettucine, Homemade Vanilla Ice Cream with Caramel Nut Sauce to create four great dishes, each featuringonline, the by chickenphone or the egg. Now let’s get cracking! Peppered Smoked Salmon are per person Deviled Eggs, Spring Panzanella Salad with Asparagus and Egg, Crisp Chicken with Green Onion Pesto and Rhubarb Friday 11th hands on: Passport Series: The Cuisine of Oaxaca Paul Lindemuth 6:30 – 9:00 pm $80 or in store Cucumber Salsa, and Key Lime Cheesecake Flan Crisscrossed by steep, craggy mountains that somewhat resisted Spanish invasion, Oaxaca is known as the land of the No refunds or credits seven moles, and these intricate sauces, made by toasting and grinding spices, seeds, and chiles, are truly the hallmark of Friday 25th demo: Chef Mentor Series: Culinary Life Lessons Celebration Table (Demo with Dinner in the Dining Room) Kelly Sears 6:30 – 9:00 pm $80 Six outstanding chefs define the Marcel’s culinary program.