Oh, The Changes We’ll Make! by Jill Foucré June 30, 2020 by Jill Foucre 2 Comments Well that was an interesting first half of the year! Holy smokes. The human capacity to adapt is kind of amazing but it sure has been tested! I have learned a lot these past several months. And I have been reminded of things I knew but of which I perhaps haven’t had the right level of awareness recently. A few observations, in no particular order. 1. We have a wonderful, dedicated, talented, resourceful team at both stores and in our kitchen. 2. Our customers are especially eager to support us and care deeply about whether we are here or not. So many gracious inquiries asking if we are ok. 3. Watching too many episodes of Ozark in a row is a hazard to my mental health. But I can’t stop. 4. There’s nothing like a crisis to make people pull together: our fellow business owners/leaders, the Village of Glen Ellyn, the Alliance of Downtown Glen Ellyn, the Glen Ellyn Chamber of Commerce – everyone has literally done everything they possibly can to help each other, find creative solutions, not get hung up on the rules and just generally be there for us. 5. Zoom was fun for about 10 minutes. But it did keep us connected. 6. We should have thought of Virtual Wine and Cheese Tastings years ago! And who knew we had the perfect host right in our midst? 7. Having a wonderful family is even more wonderful in times of stress. 8. My 80 year old dad (son of Marcel) made an excellent delivery driver. 9. Thank goodness for being able to be outdoors and for having some absolutely lovely weather this month. 10. While things are getting closer to being back to normal, it’s going to be awhile before we are all the way there. Here’s what normal looks like for us right now: • At both Marcel’s and Marché, we ask that you wear a mask and we will do the same. We’ve got capacity limits that aim to keep people spread out while in the stores. We have entrance and exit doors designated so people aren’t trying to push through the same door. • We currently have no inside seating at Marché because, although it is permitted by the Phase 4 guidelines, there just isn’t enough room to have people seated and also have customers in the store. • All food and drink served outside at Marché is in disposable containers so dirty dishes never come back into the store. • Marché Party and All Occasion Boards are delivered either deconstructed or on non-returnable boards (for a small additional fee) so we aren’t exchanging the cherry wood boards back and forth. • The most significant part of our business that has not been reopened is the Marcel’s kitchen. While we have had a handful of private events (and some in home events), our classes have been suspended since the middle of March. We are very excited to be resuming in person classes on Thursday, July 9th and we have a full slate of offerings on the calendar through September. You can check them all out here. • A couple of things to know about the parameters for our classes for July and August (we will evaluate September as it gets closer); Everyone (students, chef, staff) will be required to wear a mask during class except when eating or drinking. Class size will be limited to 8 people per class (with a couple of exceptions for classes that already have registration that exceeds that number). Protocols will continue to be in place for food preparation and handling, dish and waste management, sanitation of frequently touched materials and surfaces, and customer interaction to keep everyone as safe as possible. We hope we will see you back in our kitchen very, very soon. And if you want to put together an event just for your group, whether at your place or ours, just drop us a note at info@marcelsculinaryexperience.com. We’ve still got a long road of recovery ahead of us but thanks to our team and our customers, we are going to be fine. I deeply appreciate every single person’s contribution to the ongoing success of Marcel’s, Marché, and Maison.
Foodspiration from K-Movies by Jenny Chang March 11, 2020 by Jill Foucre Leave a Comment I realize I’m late to the game, having only recently watched the breakout Oscar award winning film, Parasite just a few weeks ago. Friends have been raving about this film for many reasons but mainly because a South Korean film was gaining notoriety in the film world and thus, Hollywood. Born in Seoul, South Korea, I have an interest in Korean films and dramas. Mostly dramas, and if you have never seen a Korean drama, it’s the best soap opera ever and will suck you in from the first episode. It’s the perfect combination of unrequited love, wish-harm-to-you-villain, sentimental protagonist and/or hero all perfectly measured for a gut wrenching saga series. Admittedly, I’ve had to wean myself from watching said dramas. However in any K-drama series or movie, I am often inspired to cook something delicious as a result. K-dramas and movies are notorious for featuring some of the best, most popular foods in Korea. You will see scenes that take place around a table where food is second to the action or drama about to unfold. Don’t be mistaken though, the food is meant to entice and entice it does. If not around a table, then a street vendor or cart selling the hottest, on-trend, instaworthy snack or bite around. In the movie Parasite, you see the housekeeper rush to prepare a dish after the lady of the house calls to say they are on their way home from a rained out, camping trip and requests the housekeeper have these noodles ready for them when they arrive. The dish she prepares is called Ramdon in the movie but is known to Koreans as Jjapaguri because it’s a combination of two types of instant noodle dishes: Chapagetti and Neoguri. Chapagetti resembles the instant version of the Korean classic Jjajang Myun (aka. noodles in black bean sauce), while Neoguri is a noodle soup in a spicy seafood broth. Before you turn your nose up to instant noodles, you should know that instant noodles in Asian countries is like cereal to Americans. Whole aisles are dedicated in grocery and convenience stores to instant noodles. It’s a staple in every Asian household. And today’s instant noodles are a far cry from the ones you might remember from days of old (Cup of Noodles or Maruchan – though I mean no disrespect to either brands). Taking something so ordinary and ubiquitous as instant packaged noodles and elevating it with the addition of, arguably the most expensive cut of meat in Korea, Hanwoo beef (similar to Wagyu or Kobe) is clearly the director’s statement about the wealthy in Korea. It’s this contrast that piqued my curiosity about Jjapaguri and ultimately, made me try it at home. I have to say, the result was enjoyable. I jazzed up the instant noodles a bit with the addition of julienned cucumbers and thinly sliced scallions but used prime ribeye steak vs. Korean Hanwoo (because who could get their hands on Hanwoo in the US). The savory-ness from the Chapagetti was followed by a slightly spicy heat that hits you a moment later. The next time I make this dish, I would add a soft boiled egg vs. the steak, along with some stir-fried bok choy or even some chewy rice cakes (ddukboki). That’s the thing about instant noodles, you can make them as elaborate or as simple as you wish. So next time you happen to be in the instant noodle aisle at your local grocery store or better yet, venture into your local Asian market, stop and consider how you might “fancify” your instant noodles to make them #instaworthy. You might find that you’ve created your own noodle mashup much like the Ramdon in Parasite! Ramdon aka. Jjapaguri 2020-03-12 00:51:01 Serves 2 Print Ingredients One package of instant Chapagetti One package of instant Neoguri One ribeye steak Julienned cucumbers Thinly sliced scallions, for garnish Instructions Salt and pepper the steak on both sides. Sear in a cast iron pan for 3-4 min on each side, depending on thickness of steak and how well you like your steak cooked. Meanwile, bring 4 cups of water to a boil. Add noodles and dried vegetable packet. Boil noodles until tender (about 3 min). Reserve about 1 cup of water from the noodles and set aside. Drain noodles. Return drained noodles to pot and add Chapagetti seasoning packed along with ½ of the Neoguri seasoning packet. Add reserved noodle water. Mix well. Add oil packet from the Chapagetti and mix well. Top with julienned cucumbers, sliced scallions and sliced ribeye steak. Other toppings can include soft boiled egg and stir fried vegetables. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Small Pleasures by Teri Hiben February 13, 2020 by Jill Foucre 1 Comment As I reflect on some recent things that bring a smile to my face, I’ve noticed they are often the little, more commonplace happenings that really are extra-ordinary: a one year old in her early, self-confident walking, a handwritten note of thanks for something I’ve long forgotten, a five minute conversation meant to encourage, even only one day of sunshine after many gray days can bring on that smile. Those small gestures and simple everyday sights end up giving me pleasure, enthusiasm, and energy. They add up to having a big impact. Lately as I’ve brought a treat for a gathering or a dinner, I’ve played on this idea with desserts. A slice from a small bundt pan, a mini muffin or cupcake, a small cookie is just the right amount – a great treat to savor, nothing more yet nothing less. Watching a child light up with joy at seeing a 6” layer cake rather that the more common 9” cake brings life to the saying that good things come in small packages. And remember, if they are small, maybe you can enjoy two! Below is a recipe I’ve used for years from Martha Stewart. They are Biscotti Bites with just a touch of grapefruit zest and formed with a mini scoop. One small bite of goodness, a little something. Try them. Small efforts, like small changes, can make a big difference. Biscotti Bites 2020-02-13 13:49:21 Print Ingredients 1 ¼ cup flour 1 ¼ cup fine cornmeal ½ teaspoon baking powder ½ teaspoon coarse salt 6 tablespoons unsalted butter, room temp. 1 cup sugar 2 large eggs 1 ½ cup sweetened shredded coconut 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits) 11 ounces bittersweet chocolate, finely chopped, divided Fine sanding sugar, for sprinkling Instructions Preheat oven to 350 degrees. Whisk together the flour, cornmeal, baking powder and salt. Beat butter with a mixer on med. speed until smooth. Add sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. Then beat in coconut, zest and 5 ounces chocolate until evenly distributed. Drop heaping teaspoonfuls of dough, spaced 1” apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes. Bake, rotating sheets halfway through, until golden, 18-20 minutes. (longer if you use larger scoop). Let cool completely on baking sheets set on wire racks. Melt remaining 6 ounces chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes. Notes Recipe from Martha Stewart Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Crowned the Salad Queen by Jenny Lorish January 29, 2020 by Jill Foucre Leave a Comment I don’t know how it happened, but I have been dubbed the “Salad Queen” by my co-workers. When we have those holiday get togethers and company meetings I will admit, I tend to bring a BIG salad. It’s a “go to” I lean toward. So, I guess that is how it came to be. “Salad Queen” it is. I guess I now have a reputation to uphold. How can I make the next salad for our next get together more interesting than the last? Not all salads are created equally. Lettuce based salads are not always fun. So, I start by thinking about the base ingredients such as grains, roasted veggies, legumes, and pasta. For any particular salad, I start with one of a few of these and then build from there. Next ,comes the salads fixings/toppings: seasonal fruits and vegetables, cheese, nuts, seeds, croutons, the sky is the limit. From there I go to the salad dressing. I start by thinking about which flavor goes best with the base: balsamic, red wine vinegar, citrus, mustard, creamy, so many choices. In any given salad, I truly enjoy crunch, sweet, spicy, tangy, all different flavors and textures bursting in my mouth. Some of my favorite salad recipes are inspired by restaurants I have frequented for lunch with my favorite friends. On the many different lunch dates, I tend to order the same salad at the same restaurant every time I go there. For example, at Nordy’s Cafe, its the Cilantro Lime Salad with shrimp instead of chicken. At California Pizza Kitchen it is typically the Roasted Veggie salad, so good. I have to admit, I’m very inspired by the deliciousness of these salads, and I go home and try to recreate it for family and friends. My advice to you, if you’d like to become the “Salad Queen”, or known for something delicious, start by sharing your favorite things and make it a “go to” for you, your loved ones and especially for those you work with side by side every day. Go ahead and wear that crown with pride! My favorite dressing in the winter is this lemony vinaigrette. What would I put this delicious dressing on? Massaged chopped Kale or baby greens, sliced avocado, pomegranates, spicy pecans, pumpkin seeds, and shaved parmesan. It brightens up any cold, dreary day into what feels like a sunny day. I hope you love it as much as I do! #tastethesunshine #beinspired Lemony Vinaigrette 2020-01-30 02:35:55 Print Ingredients 3/4 cup olive oil 1/2 cup fresh lemon juice 2 tablespoon white vinegar 1 tablespoon dijon mustard 1 clove garlic, minced 2 tablespoons honey 1 teaspoon dried oregano , any other herbs you prefer salt and pepper, to taste Instructions Combine all ingredients in a dressing container or mason jar, or a blender. Blend well until the dressing is emulsified (combined well and not separating). Store in an airtight container in the refrigerator until ready to use. Whisk or shake well before each use. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cookie Memories by Lauren Miller December 19, 2019 by Jill Foucre Leave a Comment It always amazes me how the aroma or taste of something from the kitchen can bring back so many memories. For me, one bite of our homemade Christmas cookies and I am transported back to my childhood. Christmas wasn’t complete without a batch of my mom’s homemade Old Fashioned Butter Cookies. These cookies were different from others I’d see in the store or bakeries, as my mom rolled them out very thin, almost thinner than a pie crust. They were then baked until just a bit golden and had a satisfying, buttery crunch when bitten into. And everyone seemed to have their favorite cookie shape. Mine was always the snowman, with red sugar sprinkles. My mom got this family recipe from her neighbor and friend while living in their 1st home with their young family. I remember coming home from school in December with a fresh batch of cookies spread out on the counter. I also remember begging to make them with a friend when I was in grade school, and boy, did we make a mess in the kitchen, with flour and sprinkles everywhere! I now roll out these cookies in my own kitchen for my family, using the very same cookie cutouts from my childhood. Yes, they can be a lot of work and yes, they create a mess with sugar crystals and flour everywhere. But if my family remembers these cookies when they are grown, then the mess in the kitchen will all be worth it. Old Fashioned Butter Cookies 2019-12-19 13:21:06 Print Ingredients 1 cup butter 2 cups sugar 1 teaspoon vanilla extract 3 eggs, well beaten 4 cups sifted flour ½ teaspoon salt Instructions Cream butter; add sugar and vanilla and continue creaming until light. Beat eggs and add to butter mixture. Blend well. Sift flour, measure, sift with salt and add to dough, using more flour if necessary, to make dough stiff. Chill 30 minutes (or longer). Roll out thinner than ¼” thickness. Cut with cookie cutter and sprinkle with colored sugar. Bake on cookie sheet at 400 degrees. Start watching cookies at 5 minutes, as baking time will vary depending on thickness of cookies. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/