Collection: Products

Tuesday, July 14, 6:00 – 8:30 pm

Chef Molly Sell Presents:

7/14 Summer Pizza Night (Hands On)

Pizza night, summer style! Stretch, top, fill and bake pizzas using fresh, seasonal ingredients and bold flavor combinations. Alongside traditional pizza, create a house-made stromboli, rolling and filling a golden, baked dough with savory layers designed for slicing and sharing, and a deep dish-style pizza, focusing on a rich, buttery crust and hearty, layered fillings that deliver big flavor in every bite. From classic favorites to creative summer twists, you’ll learn the secrets to great dough, balanced toppings, and perfectly baked crusts - perfect for summer entertaining. 

On the menu: 

Summer Peach & Tomato Caprice with Fresh Basil

Classic Pizza Margherita

Stromboli with Provolone, Capicola and Genoa Salami

Chicago Style Deep Dish Pizza with Italian Sausage and Pepperoni

Chocolate Torta Tenerina

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Wednesday, July 15, 6:00 – 8:30 pm

Chef Clair Smith Presents:

7/15 Family Class: From the Vine (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. From corn, to peaches and tomatoes, summer is the season for tasting the best produce of the year. Learn, create and share a meal together as a family, celebrating the best of the Midwest’s growing season. Price is per person.

On the menu:

Roasted Sweet Corn Bruchetta

Hand Rolled Meatballs with Summer Peach BBQ Sauce

Smashed Baby Red Potatoes with Herby Butter

Summer Berry and Lemon Curd Parfaits

 

Price is Per Person. Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

 

Thursday, July 16, 6:30 – 9:00 pm

Chef Brandy Fernow Presents:

7/16 Weekend at the Lake (Hands On)

Inspired by breezy evenings, seasonal ingredients, and meals meant to be shared, this lake house inspired dinner captures the feeling of gathering around the table after a day on the water - easy, inviting, and effortlessly refined. Prepare a fresh, seasonal menu that highlights summer’s best proteins, vibrant vegetables, bright herbs, and simple, flavorful sides designed for warm-weather dining. Casual, cozy, and quietly elevated tonight is all about great food, good company, and savoring the simple moments of summer.

On the menu: 

Hibiscus & Lime Margaritas

Balsamic Farro Salad with Burrata and Pistachio

Shrimp Po’Boy Sandwich with Pickled Summer Veggies and Herbed Remoulade Sauce 

Sweet Corn and Chive Campanelle Pasta with Crisp Pancetta

Blueberry Peach Buckle with Vanilla Bean Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, July 18, 10:00 am – 1:00 pm

Chef Brian Buchna Presents:

7/18 Berry Baking Bash (Hands On)

Get ready for a sweet summer celebration, baking through the season’s best berries. From flaky, golden pastries to fresh, vibrant desserts,  learn techniques to make the most of ripe and ready berries. Explore essential baking techniques while working to create treats that are as vibrant as they are bursting with berry flavor.

On the menu: 

Golden Raspberry & Blackberry Sour Cream Coffee Cake with Cinnamon Streusel

Raspberry Lemon Curd Tartlets with Mint and Currant

Strawberry-Balsamic and Mascarpone Cream Puffs

Honey-Glazed Blueberry Cornmeal Muffins with Cardamom-Vanilla Butter

Soft beverages included in class. Wine and Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

 

Saturday, July 18, 6:00 - 8:30 pm

Chef Molly Sell Presents:

7/18 Summer in the Hamptons (Cocktail Party)

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Inspired by the understated elegance of summer in the Hamptons, capture the effortless style of warm-weather entertaining at its finest. Explore a thoughtfully curated menu that reflects the signature balance of coastal influence and garden-driven flavors the Hamptons is known for. Gain inspiration for hosting with confidence, bringing that signature “Hamptons summer” feel to your own table. It’s all about creating meals that are fresh, stylish, and effortlessly sophisticated - perfect for long evenings, good company, and memorable summer gatherings.

On the menu: 

Oysters Rockefeller

Sweet Corn Blinis with Crème fraiche and Caviar

Tuna Tartare Tacos in Jicama shells

Summer Tomato Tarts

Linguini with Fresh Clams

Hand Torched Swiss Meringue Smores

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, July 2, 6:00 pm – 9:00 pm

Chef Heather Ude Presents:

Make and Take: Fourth of July Pies (Hands On)

Make it, take it and bake it off at home! Create two pies in this class to bring to your 4th of July gatherings. A summery peach cream pie with graham cracker pretzel cracker and a mixed berry pie with homemade flaky pie dough, a filling of summer's best berries, topped with oatmeal streusel and brown sugar whipped cream. Baking, holding, and freezing instructions will be provided. Enjoy wine and a charcuterie board during class. 

On the menu: 

4th of July Berry Pie with Oatmeal Crumble & Brown Sugar Whipped Cream

Summer Peachy Cream Pie with Graham Cracker Pretzel Crust

Marché Cheese & Charcuterie during class

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Monday 7/20 - Tuesday 7/21, 1:30 pm – 3:00 pm

Chef Heather Ude Presents:

Little Kids Camp (Ages 6-8): Summer Adventures

Join Chef Heather for a hands-on cooking adventure! Little chefs will cook their way through summer fun themes - Trip to the Zoo and Sunny Day Picnic. From a culinary safari to the perfect picnic, kids will make fun, tasty recipes while picking up kitchen cooking skills.

On the menu:

Monday - Trip to the Zoo:

Kangaroo Spring Rolls

Elephant Knot Pretzels with Cheesy Cheetah Dipping Sauce

Rainbow Fruit Skewers with Marshmallow Crème

 

Tuesday - Sunny Day Picnic:

Ranch Chicken Pinwheels

Strawberry Pasta Bowties

Lemon Crinkle Cookies

 

Monday 7/20 - Thursday 7/23, 10:00 am – 12:00 pm

Chef Heather Ude Presents:

Mid Kids Camp (Ages 9-11): Baking Bootcamp

Get ready to roll, mix, and whip your way through a hands-on baking adventure! In Baking Bootcamp, campers will learn the basics of baking while creating delicious treats to be proud of. From cookies and muffins to quick breads and sweet pastries, kids will practice measuring, mixing, decorating, and following recipes, learning essential skills and building confidence in the kitchen.

On the menu:

Monday: Cookies and Scones

Lemon Blueberry Scones with Lemon Glaze

Chocolate Chip Dessert Pizza

Strawberry Pop Tart Cookies

Tuesday: Muffins and Breads

Bacon and Three Cheese Muffins

Homemade Flatbread Pizzas

Cinnamon Glazed Monkey Bread

Wednesday:  Fruit Desserts

Mini Fruit Tarts with Pastry Cream

Lemon Crinkle Cookies

Summer Peach Pastry Squares

Thursday: Breakfast Baking

Cinnamon Brown Sugar Pop Tarts

Double Chocolate Donuts

Puff Pastry Breakfast Pizza

 

Wednesday, July 22, 6:00 – 8:30 pm

Chef Paul Richards Presents:

7/22 Summer Aegean (Hands On)

Celebrate the bright, sun-soaked flavors of the Aegean region. Chef Paul highlights the vibrant ingredients and time-honored techniques found in Greek cooking. Citrus, fresh herbs, olive oil, and peak-season vegetables, coming together in a menu that’s perfect for summer. Along the way, you’ll pick up versatile techniques for working with seasonal produce, balancing brightness with richness, and creating dishes that are as beautiful as they are delicious. 

On the menu: 

Pita Chips with Pulled Chicken “Souvlaki” & Tzatziki Sauce

Greek Salad with Cucumber and Tomato in a Mint Infused Red Wine Vinaigrette

Lemon Garlic Feta Shrimp with Dilled Rice

Orange Laced Almond Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, July 23, 6:30 - 9:00 pm

Chef Brian Buchna  presents:

Summer Al Fresco (Hands On

Create an unforgettable, open-air feast that captures the essence of summer evenings- delicious food, relaxed ambiance, and the joy of dining with friends and family. Under the guidance of Chef Brian, create a stunning, seasonal menu of dishes that are perfect for enjoying outdoors. 

On the Menu:

Whipped Lemon Ricotta Crostini, Balsamic Roasted Grapes, Slivered Almond, Thyme

Panzanella Insalata, Grilled Romaine, Sourdough, Cucumber and Basil

Chicken Piccata, Lemon Caper Sauce, Linguine, Blistered Tomato

Classic Tiramisu, Kahlua, Orange Mascarpone, Salted Pistachio

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday, July 24, 6:30 - 9:00 pm

Chef Brian Buchna Presents:

7/24 Chef’s Table: Sunset in Santorini (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef’s table demonstration class. Inspired by the warmth and elegance of a Santorini sunset, Chef Brian explores refined Mediterranean cuisine with a focus on technique, balance, and presentation. Enjoy a curated seasonal menu featuring fresh, high-quality ingredients and layered flavor combinations, learning methods that elevate simple dishes into something truly memorable.

On the menu: 

Greek Halloumi over Bell Pepper Coulis

Pan Seared Scallops with Ouzo-Butter Sauce, Parsnip Puree, Saltcure Caper & Dill

Herb Crusted Lamb Loin with Smoked Eggplant

Lemon-Oregano Confit Potato with Lamb Jus

Loukoumades with Honey, Dark Chocolate Ganache and Maldon Sea Salt

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, July 25, 6:00 – 8:30 pm

Chef Clair Smith Presents:

7/25 Farm to Table (Hands On)

The rich farmlands of the Midwest are springing to life, hinting at all the edible treasures the heartland has to offer. Tender greens, summer-sweet berries, and locally grown wheat are all the yield of the flatlands. Celebrate the best of the season with a farm-to-table approach to cooking. This class focuses on fresh, locally inspired ingredients and simple techniques that highlight their natural flavor. Prepare a thoughtfully composed menu centered on seasonal produce, learning how to build balanced, vibrant dishes with ease.

On the menu:

Spiked Watermelon Strawberry Aqua Fresca

Grilled Pork with Peach & Pineapple Chutney

Summer Vegetable Maque Chox

Wild Mushroom Risotto 

Fresh Cherry Almond Crisp with Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Tuesday, July 28, 6:00 – 8:30 pm

Chef Melissa Nuttall Presents:

7/28 Summer Garden Focaccia (Hands On)

In this technique-based class, we’ll turn seasonal ingredients into stunning garden-inspired focaccia bread. Using vibrant herbs, vegetables, and creative techniques, you’ll design your own focaccia masterpiece that looks as beautiful as it tastes. Each guest will craft a personalized focaccia to take home - and enjoy warm, freshly baked bread with cheese and charcuterie during class. It’s a flavorful, fun way to honor the season’s harvest and unleash your inner bread artist.

On the menu: 

Take Home: Homemade Focaccia with Summer Herbs & Veggies

Marché Cheese & Charcuterie during class

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, July 30, 6:30 – 9:00 pm

Chef Molly Sell Presents:

7/30 Escape to the Cape (Hands On)

From the moment you cross the Bourne and Sagamore Bridges to the charming tip of Provincetown, Cape Cod offers a feast for the senses. Whether you're craving the nostalgic flavors of classic clam shacks and lobster huts or seeking the elegance of world-class dining, the Cape has something to satisfy every palate. Join us for a culinary escape where we’ll explore the best of traditional New England fare, bringing the fresh, coastal flavors of Cape Cod right to the kitchen.

On the menu: 

Creamy New England Clam Chowder with Torn Croutons & Chives

Cape Cod Chopped Salad with Crisp Apples, Walnuts & Blue Cheese

Fresh Catch Lobster Mac and Cheese

Apple Cider Donuts with Vanilla Bean Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Wednesday, July 8, 6:00 – 8:30 pm

Chef Robin Nathan Presents:

7/8 Filipino Grill (Hands On)

Explore the art of ihaw-ihaw (Filipino barbecue) - where sweet, smoky, tangy, and savory flavors come together over open flame. Chef Robin shares how to balance marinades, master high-heat grilling, and build layers of flavor that define this beloved cuisine. Prepare a curated menu of Filipino grill favorites from seafood ceviche to juicy skewers. Along the way, create traditional quick pickled sides, and grilled accompaniments that bring brightness and contrast to every bite.

On the menu: 

Tuna Kinilaw - Filipino Style Ceviche

Shrimp and Veggie Lumpia Cups in Crispy Wonton Cups

Chicken Adobo Skewers

Quick Pickled Fruit and Herb Salad

Layered Mango & Cream Float

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, July 9, 6:30 – 9:00 pm

Chef Clair Smith Presents:

7/9 French Summer Bistro (Hands On)

Step into the charm of a Parisian café, where rustic elegance meets seasonal simplicity, preparing a multi-course menu inspired by the relaxed, flavorful fare of France’s beloved neighborhood bistros. Using the best of summer’s bounty, Chef Clair will guide you through iconic french dishes. Along the way, you’ll pick up classic techniques, from mastering pan sauces to balancing flavors. Whether you're planning your next dinner party or just love French cuisine, this class brings the flavors of summer in Paris straight to your plate.

On the menu: 

French Vidalia Onion Tart 

Lemon Caper Chicken

Pommes Anna Layered Potatoes

Bacon Wrapped Asparagus with Tarragon Bernaise Sauce

Classic French Crepes with Chocolate and Raspberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Product Description

Add a touch of timeless elegance to your entertaining with this exquisite white marble scalloped tray. The delicate scalloped edge detail creates a sophisticated silhouette, while the natural marble brings organic beauty to any setting. Perfect for serving appetizers, displaying jewelry, or as a stunning centerpiece, this versatile tray effortlessly transitions from casual gatherings to formal occasions.

Details & Dimensions

• Size: 8" Round
• Material: Natural white marble
• Design: Elegant scalloped edge detail
• Each piece features unique natural marble veining
• SKU: HM0507

Use & Care

• Hand wash only with mild soap and water
• Do not microwave
• Wipe dry immediately to prevent water spots
• Avoid acidic foods that may etch the marble surface
• Perfect for serving, display, or as a decorative accent

Timeless Marble Elegance

This exquisite 8-inch square marble tray showcases the natural beauty of grey melange marble with sophisticated scalloped edges, creating a luxurious accent piece for any room.

Natural Stone Beauty:

• Genuine marble in elegant grey melange tones
• Refined scalloped edge detail
• Each piece is completely unique with natural veining patterns
• Smooth polished finish

Perfect Size:

• 8 inches square
• Compact yet functional
• Ideal for small spaces or layered displays

Versatile Styling:

• Organize perfumes and jewelry on your vanity
• Display candles on coffee tables or nightstands
• Serve small appetizers or desserts with elegance
• Corral keys and accessories in your entryway
• Create a luxe bathroom counter display
• Use as a sophisticated coaster for decanters

Why You'll Love It:

Imagine this stunning marble tray on your bathroom vanity, beautifully organizing your favorite perfumes and jewelry, or picture it on your coffee table holding a scented candle and a small succulent. The cool, smooth marble feels luxurious to the touch, while the natural grey tones complement any color palette from modern minimalist to classic traditional.

Luxury Details:

• Natural marble - no two pieces alike
• Substantial weight conveys quality
• Easy to clean and maintain
• Timeless design that never goes out of style
• Makes an elegant gift

Specifications:

• Material: Natural Marble
• Color: Grey Melange
• Size: 8" Square
• SKU: DG1268
• Brand: Creative Co-op
• Note: Natural variations make each piece unique

Saturday, August 1, 6:00 – 8:30 pm

Chef Brian Buchna Presents:

8/1 Summer Southern BBQ (Hands On)

Fire up your appetite and dive into the bold, smoky flavors of the South in this hands-on summer BBQ cooking class! Whether you’re a backyard grill master or just love the comfort of Southern cooking, this class will guide you through essential techniques of barbecue, bold spice blends, and crave-worthy side dishes. From mastering marinades to working the grill, Chef Brian is bringing true Southern hospitality to the summer table.

On the menu: 

Alabama White Sauce BBQ Wing

Aged-Cheddar Jalapeno Cornbread with Bacon Jam-Honey Butter 

Carolina Coleslaw with a Red Cabbage Twist

Bourbon Peach BBQ Baby Back Ribs 

Butterfinger Poke Cake with Salted Caramel Whip

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Tuesday, August 11, 6:00 – 8:30 pm

Chef Clair Smith Presents:

8/11 Family Class: Caribbean Night (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Bring the island vibes to your kitchen as Chef Clair celebrates the flavors of Caribbean cuisine. Using fresh summer ingredients and authentic Caribbean techniques, you’ll prepare classics from juicy jerk chicken to sweet banana fritters. Whether you’re dreaming of the beach or just love bold flavor, this class is a delicious escape to the Caribbean - perfect for summer nights!

On the menu: 

Caribbean Beef Empanada with Lime Crema Drizzle

Jerk Chicken Skewer

Coconut Rice with Grilled Mango

Sweet Banana Fritters with Cinnamon Sugar and Ice Cream 

Price is Per Person. Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

 

Thursday, August 13, 6:30 – 9:00 pm

Chef Molly Sell Presents:

8/13 Cocktail Party: Summer Brews & Bites (Cocktail Party)

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Fantastic food meets great beer! Create a menu of bold, flavor-packed bites with beer worked right into the recipes - from rich, malty sauces to light, crisp batters. Along the way, you’ll enjoy thoughtfully selected pours to complement dishes, making it a fun, relaxed night of cooking, sipping, and great company. Bold, approachable, and full of flavor - this is comfort food with a craft beer twist.

On the menu: 

Beer Steamed Mussels with Coconut Milk and Thai Chili

Savory Beer Crab Beignets 

Pretzel Bites with Beer Cheese 

Chicken Wings with Gochujang Ginger Glaze

Beer Braised Pork Street Tacos with Cotija Cheese

Guiness Chocolate Chip Brownies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday, August 14, 6:30-9:00

Chef Amy Lukasik Presents:

8/14 Summer Night in Thailand (Hands On)

It’s Thai night! Explore the vibrant flavors, fragrant spices, and colorful ingredients that make Thai cuisine so uniquely irresistible. Learn the perfect balance of sweet, sour, salty, and spicy while preparing iconic dishes from Spring Rolls to Pad Thai, finishing off the night with classic sweet mango rice pudding. This flavorful escape to Thailand is the summer night dinner you didn’t know you needed!

On the menu:

Summer Spring Rolls with Peanut Dipping sauce

Thai Beef Salad with Garlic Chili Dressing 

Classic Pad Thai with Shrimp

Black Forbidden Rice Pudding with Mango

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, August 15, 6:00 - 8:30 pm

Chef Robin Nathan Presents:

8/15 Chef’s Table: Cucina del Giardino Wine Dinner (Demonstration)

Step into the sun-drenched beauty of an Italian summer garden in this chef-led cooking demonstration inspired by the simplicity and elegance of regional Italian cuisine. As the chef prepares each course, you’ll gain insight into essential Italian techniques, seasonal cooking principles, and tips for building flavor with intention.. Bright, relaxed, and deeply seasonal, tonight is a celebration of la dolce vita at the table - where simple ingredients become unforgettable meals.

On the menu:

Negroni & Prosecco “Sodas”

Marché Italian Cheese & Charcuterie

Shrimp with Limoncello Piccata over Spaghettini 

Herby Pan Roasted Pork Tenderloin over Tomato, Fava Bean and Sweet Corn Sauté with 3 Herb Pesto

Mascarpone Ice Cream with Balsamic Roasted Strawberries

Curated Wines with Each Course

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Sunday, August 16, 12:00 - 3:00 pm

Chef Brian Buchna Presents:

8/16 Summer Jams, Scones & Biscotti (Hands On)

 

Celebrate the sweetest flavors of the season! Learn how to turn peak-season fruit into vibrant, small-batch jams - perfectly balanced with the right touch of sweetness and brightness. Bake tender, buttery scones and crisp, golden biscotti designed to pair beautifully with your homemade preserves. Along the way, Chef Brian shares essential techniques for fruit preparation, dough handling, and achieving the ideal texture in classic scones and biscotti. Bring home samples of both your jams!

On the menu: 

Bourbon-Vanilla Peach Preserves

Strawberry, Balsamic and Black Pepper Jam

Lemon Ricotta Almond Scones

Pistachio Cranberry Biscotti

Soft beverages included in class. Wine and Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

 

Wednesday, August 19, 6:00-8:30pm

Chef Melissa Nuttall Presents:

8/8/19 Fundamentals of Canning (Demonstration)

 

Dive into the world of preserving summer’s best fruits and vegetables at their peak. In this technique driven hot water bath canning class, Chef Melissa will demonstrate the essential techniques for making seasonal pickled carrots, as well as a zesty chow chow relish - two perfect examples of how to capture the essence of summer in a jar. Along the way, you'll enjoy a tasting of seasonal appetizers featuring these freshly made preserves. At the end of the class, you’ll take home your very own 8-ounce jar of pickled carrots, an 8-ounce jar of chow chow relish, and all the knowledge and recipes you need to start canning at home and enjoy summer flavors year-round.

On the menu:

Roasted Vegetable Salad with Seasonal Pickled Carrots

Deviled Eggs with Chow Chow Relish

Mini Bahn Mi Sandwich 

Take Home: 8 oz jar Chow Chow Relish

Take Home: 8 oz jar Pickled Carrots

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday August 21, 6:30 – 9:00 pm

Chef Paul Richards Presents:

8/21 Summer in Normandy (Hands On)

 

Transport yourself to the French countryside and explore the rustic elegance of Normandy’s summer cuisine - known for its rich dairy, fresh seafood, orchard fruits, and timeless technique. From savory classics with a coastal influence to lightly sweet finishes that celebrate peak-season fruit, each recipe reflects the charm and generosity of Norman cooking. Chef Paul shares foundational French techniques with a menu that feels both comforting and sophisticated - perfect for relaxed summer entertaining. Bon appétit!

On the menu: 

Pays d’Auge Sparkling Cidré

Galette Complète - Buckwheat Crepe with Cheese, Ham & Egg

Moules Marinières - Mussels in Wine & Butter Broth

Côtelette de Porc Normandie - Pork Chop with Apple Calvados Sauce

Haricots Verts & Purée de Pomme de Terre

Camembert with Dried Fruit & Nuts

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, August 22, 6:00 – 8:30 pm

Chef Molly Sell Presents:

8/22 Date Night: Summer Wine Dinner (Hands On)

 

Celebrate the ease and elegance of summer entertaining in this class centered around beautifully paired wines and seasonal cuisine. Create a multi-course menu designed to highlight the freshest ingredients of the season - ripe produce, vibrant herbs, and light, refined preparations that let each element shine. From crisp, refreshing whites to bright rosés and lighter reds, each pour is thoughtfully selected to complement the menu and showcase the art of pairing. Come ready to cook, sip, and savor—this is summer dining at its finest.

On the menu: 

Marche Cheese & Charcuterie Plate

Heirloom Tomato and Fontina Cheese Tart with Dressed Greens

Fresh Berry Salad with Feta, Baby Cucumber, Avocado, Hazelnuts and Orange Vinaigrette

Marinated and Grilled Flank Steak with Chimichurri 

Strawberry Rhubarb Lemon Crumble a la Mode

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Tuesday, August 25, 6:00 – 8:30 pm

Chef Molly Sell Presents:

8/25 Vine Ripened Summer (Hands On)

 

Celebrate the height of summer flavor where sun-ripened produce and fresh herbs take center stage in every dish. Chef Molly highlights the simple beauty of seasonal cooking, where quality ingredients and thoughtful techniques come together to create unforgettable meals. From heirloom tomatoes and fresh herbs, to ripe and ready corn and peaches - be inspired to savor every bite of the season. 

On the menu: 

Sweet Summer Corn Chowder with Shrimp

Cast Iron Cheddar Corn Bread

Salad Niçoise with Seared Ahi Tuna and a Lemon Herb Vinaigrette

Summer Strawberry Buttermilk Shortcakes

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, August 27, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

8/27 Baja Surf & Turf (Hands On)

 

Bring the bold, sun-soaked flavors of Baja to the table. Inspired by coastal Mexico’s vibrant food scene, create a crave-worthy surf and turf menu that pairs fresh seafood with perfectly grilled meats, all layered with bright citrus, smoky chiles, and herb-forward salsas. From zesty seafood preparations to richly seasoned meats, each element is designed to deliver contrast - light and bold, smoky and fresh, indulgent and refreshing. Expect big flavors, relaxed coastal vibes, and a menu perfect for sharing.

On the menu: 

Tequila Spiked Queso Fundido with Chorizo and Peppers

Lobster and Corn Tostada with Avocado-Lime Mousse and Crispy Leek

Guajillo Rubbed Flank Steak with Charred Scallion “Chimmi” and Homemade Tortilla

Mexican Chocolate “Pot de Creme” with Cinnamon and Cayenne

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Monday 8/3 - Tuesday 8/4, 10:00 am – 12:00 pm

Chef Heather Ude Presents:

 Kids Camp (Ages 7-12): Summer Sizzle

Send summer out with a sizzle!. From backyard BBQ favorites to fun summer snacks, campers will roll up their sleeves, season, flip, and taste their creations. Whether it’s skewers, fajitas, or sweet grilled treats, campers will leave with new skills, full bellies, and the pride of being a “Grill Master”!

On the Menu:

Monday:

Marinated Lemon Chicken Skewers with Green Goddess Dipping Sauce

Grilled Summer Veggies Noodle Bowls

Grilled Peach Cobbler

 

Tuesday:

Grilled Steak Fajitas with Lime Crema

Honey Lime Grilled Corn

Caramelized Pineapple Sundaes with Homemade Caramel Sauce

 

Wednesday, August 5, 6:00 – 8:30 pm

Chef Clair Smith Presents:

8/5 Farmers Market Vegetarian (Hands On)

Savor the best of summer with vibrant, vegetarian dishes that highlight the season’s freshest ingredients! From peaches to summer herbs,  berries and more, discover how to turn the bounty of summer into beautiful, delicious meals that are both nourishing and bursting with flavor. From refreshing salads to hearty grains, Chef Clair transforms farmers market ingredients into a crave-worthy dinner!

On the menu: 

Heirloom Tomato and Fresh Peach Salad with Tomato Vinaigrette

Grilled Vegetable and Herbed Goat Cheese Tart

Lemon and Herb Farro

Caramelized Green Beans with Almond Gremolata 

Honey Roasted Summer Berry Short Cakes

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, August 6, 6:30 – 9:00 pm

Chef Molly Sell  Presents:

8/6 Summer Paella (Hands On)

Step into the vibrant culinary traditions of Spain where bold flavors, shared cooking, and time-honored technique come together in one iconic dish. Explore the art of building authentic paella from the ground up - layering aromatics, seasoning, and carefully selecting ingredients to create deep, complex flavor. Chef Molly learns how to properly toast the classic carnaroli rice, infuse it with saffron and broth, and develop the signature socarrat - the prized caramelized crust at the bottom of the pan. Bold, aromatic, and designed for gathering, paella is a celebration of Spain’s most beloved communal dish—best enjoyed straight from the pan.

On the menu: 

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels & Clams

With Spanish Saffron Carnaroli Rice

Classic Crema Catalana with Bruleed Sugar

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday, August 7, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

8/7 Cocktail Party: Taco Truck Takeover 

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Inspired by the energy and creativity of taco trucks, this class focuses on building bold, balanced flavors from fresh ingredients. You’ll prepare a variety of tacos featuring vibrant salsas, crisp toppings, and layered seasonings - learning how to create street-style dishes that capture the spirit of a taco truck with an elevated twist.

On the menu: 

Smoked Pineapple Tajin Margarita

Poblano Esquites Street Corn Shooter with Spiced Pepitas

Mushroom “Chorizo” Mini Quesadillas with Chihuahua

Modelo Battered Fish Taco with Chipotle and Pico De Gallo

Crispy Pork Belly Carnitas with Salsa Verde Cruda and Pickled Watermelon Rind

Mango Lime Paletas - Fresh Ice Pops with Chile-Lime Salt

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday September 10, 6:30 – 9:00 pm

Chef Molly Sell Presents:

9/10 Fiesta de Verano Mexican (Hands On)

 

Fiesta de Verano brings together the warmth of tradition with the brightness of seasonal cooking for a menu that’s as colorful as it is delicious. Prepare classic Mexican techniques - layering smoky, spicy, citrusy, and herbaceous flavors in every bite. From handmade salsas and street-style favorites to grilled specialties and refreshing accompaniments, each recipe is designed for sharing and celebrating. Bold, joyful, and full of energy, this class is a summer celebration of Mexican cooking at its best.

On the menu: 

Shrimp and Avocado Tostadas

Chicken Enchiladas Suizas

Huevos Enfrijolados - Eggs on Spicy Black Beans

Spicy Classic Mexican Rice

Coconut Quatro Leches Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday September 11, 6:30 – 9:00 pm

Chef Paul Richards Presents:

9/11 Game Day - Italia Style (Hands On)

 

Tailgate Italia is where Italian comfort meets game day energy. Inspired by long afternoons outdoors, shared tables, and bold regional flavors, this class is all about food that’s meant to be passed, picked up, and devoured. Create a menu of Italian-inspired game day dishes with a seasonal twist - with savory bites, hearty handhelds, vibrant antipasti, and grilled specialties layered with fresh herbs, olive oil, and bright Mediterranean flavor. 

On the menu: 

Basil Limoncello Fizz

Mini Grilled Pizzetas with Roasted Portobello Mushrooms and Sopressata

Italian Friselle Panzanella Salad with Champagne Vinaigrette, Roma Tomato, Basil & Cucumber

Italian Sausage Patty Hoagies with Provolone and Stewed Peppers & Onion Relish

Caesar Style Potato Salad

Chocolate Drizzled Biscotti

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, September 12, 6:00 - 8:30 pm

Chef Brian Buchna Presents:

9/12 Chef’s Table: Autumn Uncorked (Demonstration)

 

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef’s table demonstration class featuring Marche wines of the season. Highlighting fresh, locally inspired ingredients and refined seasonal techniques, each course is thoughtfully paired with a curated wine to elevate and enhance every bite. Engage with the chef, ask questions, and learn the stories behind the pairings in this chef-led journey.

On the menu: 

Amuse Bouche - Drunken Grape on Rosemary “Stem” with Gorgonzola and Walnut Powder

Prosciutto Wrapped Scallops with Apple Cider Gastrique

Wild Mushroom and Taleggio Risotto with Crispy Sage

Cider-Brined Pork Tenderloin with Dijon-Calvados Sauce, Apple & Fennel 

Pears Poached In Spiced Syrah with Honey Whipped Mascarpone and Pistachio

With Curated Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, September 12, 10:00-11:30 am

Chef Heather Ude Presents:

9/12 Little Kids Ages 6-8: Orchard Baking (Hands On)

 

Inspired by the magic of picking apples straight from the trees, kids will mix, measure, stir, and decorate their way through orchard inspired favorites. Each sweet baked treat highlights natural flavors and encourages creativity, teamwork, and hands-on learning. Full of seasonal fun, this class is a delicious way for little chefs to experience the joy of cooking from orchard to oven.

On the menu: 

Sweet Apple Salsa with Cinnamon Sugar Chips

Baked Apple and Pear Pastry Roll Ups

Apple Pie Smoothies with Cinnamon Whipped Cream

This is designed as a drop off class.

10% discount on all regularly priced merchandise during class.

 

Saturday, September 12, 1:00 - 3:00 pm

Chef Heather Ude Presents:

9/12 Mid Kids Ages 9-11: Fall Bakeshop (Hands On)

 

Step into an autumn-inspired bakeshop class, creating seasonal baked goods from scratch. Chef Heather focuses on building real baking skills while exploring the warm, comforting flavors of fall - from cinnamon, apples, plums, pears and more. Learn essential techniques like measuring and mixing with precision, working with doughs and batters, and understanding how ingredients work together to create perfect texture and flavor. From golden-baked treats to beautifully finished pastries, participants will gain confidence in the kitchen while producing bakery-style results.

On the menu: 

Apple Pie Cupcakes

Plum Galette

Individual Pear Cranberry Crisps

This is designed as a drop off class.

10% discount on all regularly priced merchandise during class.

 

Sunday September 13, 10:00 am – 2:00 pm

Chef Amy Lukasik Presents:

9/13 Workshop: Scratch Croissants (Hands On)

 

Get ready to roll, fold, and bake your way to buttery perfection! In this hands-on class, you’ll learn the art of traditional French croissant making from scratch. From working with laminated dough to mastering the perfect proof and golden bake, this class covers every flaky layer. Under the guidance of our expert instructor, you’ll shape morning buns, classic croissants, pain au chocolat, and discover the secrets to that signature crisp, airy bite. Leave with a box of your baked goods and the confidence to recreate the magic at home. Enjoy Marché Cheese & Charcuterie during class.

On the menu: 

Pain Au Chocolat

Morning Buns

Traditional Croissants

Marché Cheese & Charcuterie during class

 

Wednesday, September 16, 6:00 – 8:30 pm

Chef Heather Ude Presents:

9/16 Family Class: Autumn Harvest (Hands On)

 

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Celebrate the warmth and abundance of fall in this hands-on family cooking class inspired by the season’s harvest from vine-ripe tomatoes to sweet stone fruits. Work side-by-side, transforming peak autumn ingredients into comforting, shareable dishes that bring everyone to the table. Autumn Harvest is all about gathering, cooking, and enjoying the best flavors of fall together, making memories that last far beyond the meal. Price is per person.

On the menu: 

Smoky Corn Fritters with Garlic Herb Aioli

Pan Roasted Lemon Chicken with Burst Tomatoes

Cheesy Orrechiette with Late Harvest Veggies

Stone Fruit and Blackberry Galette with Vanilla Mascarpone Cream

Price is Per Person. Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

 

Thursday, September 17, 6:30 – 9:00 pm

Chef Robin Nathan Presents:

9/17 Last of Summer - Dinner Al Fresco (Hands On)

 

Savor the final golden days of summer with recipes to inspire effortless outdoor entertaining. Prepare a vibrant, seasonal menu that highlights late-summer produce at its peak - juicy tomatoes, sweet corn, stone fruit, fresh herbs, and simple proteins elevated with bold, bright flavors. Casual yet refined, this class captures the feeling of lingering evenings, warm breezes, and meals shared al fresco as the season slowly turns.

On the menu:

Fresh Lemonade & Beer Shandies

Mexican Style Shrimp Cocktail

Santa Margarita Spice Rubbed Tri Tip with Bleu Cheese Vinaigrette 

Romaine Heart, Plum and Pickled Red Onion Salad with Ciabatta Croutons

Southern Style Fruit Cobbler with Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday September 18, 12:00 – 1:30 pm

Chef Clair Smith Presents:

9/18 Lunch Demo: Late Harvest (Demonstration)

 

Welcome the richness of early autumn in this seasonal cooking demonstration inspired by the abundance of the season’s bounty. As summer fades into fall, Chef Clair shares how to cook with ingredients at their peak - highlighting late-summer produce transitioning into fall favorites like squash, apples, pears, tomatoes, and hearty greens. Sit back, relax and watch as a thoughtfully curated menu comes to life, with the chef on hand for all your questions.

On the menu:

Fried Green Tomato Salad with Burrata and Lemon Herb Vinaigrette

Butternut Squash Risotto with Parmigiano Reggiano

Roasted Pork Tenderloin with Apple & Pear Chutney

Chocolate Cinnamon Mousse with Chocolate Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, September 19, 10:00 am – 1:00 pm

Chef Molly Sell Presents:

9/19 Best of Fall Baking (Hands On)

 

Celebrate the warmth and richness of autumn in this class that blends rustic comfort with elegant seasonal flavors. Inspired by orchard fruit, earthy vegetables, and cozy bakery aromas, this class explores both savory and sweet baking traditions perfect for entertaining or slow weekend cooking. From delicate pumpkin blinis to buttery tarts layered with goat cheese and seasonal vegetables, to fresh apple pie and stone fruit pastries, these rustic yet refined recipes showcase the bounty of fall. Build essential baking techniques, gain confidence with pastry doughs, and learn how to balance flavors across a seasonal menu. Cozy, creative, and deeply satisfying, this class is a celebration of fall baking at its most delicious.

On the menu: 

Pumpkin Blinis served with Crème Fraiche, Smoked Salmon and Chive

Leek, Mushroom and Goat Cheese Tart served with Dressed Greens

Orchard Fresh Apple Pie with Walnut Crumble

Pear Galette with Maldon Salted Caramel

Soft beverages included in class. Wine and Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

 

Wednesday September 2, 6:00 – 8:30 pm

Chef Clair Smith Presents:

9/2 Coastal Summer (Hands On)

 

Capture the relaxed elegance of seaside dining in this hands-on class inspired by coastal summer flavors. Bright, fresh, and effortlessly refined, this class celebrates the kind of food meant to be enjoyed outdoors - preferably with a breeze, good company, and something chilled in your glass. Prepare a seasonal menu rooted in coastal ingredients like fresh seafood, citrus, herbs, and garden-grown produce. Learn approachable methods for cooking fish and shellfish, building vibrant sauces, and a perfect summer dessert. Fresh, breezy, and full of sunshine, coastal summer cooking is a celebration of simple luxury by the sea.

On the menu:

Tomatini Cocktail

Summer Green Salad with Crab Cake and Green Goddess Dressing

Lemon and Fresh Herbed Shrimp with Homemade Linguini

Summer Vegetable Succotash

Mixed Berry and Peach Galette 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Tuesday, September 22, 6:00 – 8:30 pm

Chef Clair Smith Presents:

9/22 Greek Island Tour (Hands On)

 

Transport your senses to the sun-soaked shores of Greece with an evening of hands-on cooking 

inspired by the flavors of the Greek Islands. Learn to craft fresh, Mediterranean-inspired dishes featuring vibrant ingredients like lemon, olive oil, oregano, and feta. From hummus to falafel, it is an evening to savor a taste of Greece, no passport required. 

On the menu:

Sun Dried Tomato Hummus with Crudite

Pan Fried Falafel Sliders with Tahini Sauce 

Quick Pickled Red Onions

Greek Fried Halloumi

Orange Olive Oil Cake with Honey Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, September 24, 6:30 - 9:00 pm

Chef Molly Sell Presents:

9/24 Cocktail Party: Ladies Night Out - First of Fall (Cocktail Party)

 

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates. 

Gather your friends for a fabulous evening of cooking, sipping, and laughing in this Ladies Night Out small plates cooking class! Chef Molly will be your guide to creating a selection of mouthwatering fall inspired finger foods and shareable dishes that are perfect for kicking off any party and keeping the good times rolling well into the night.

On the menu:

Gruyere Gougères

Caramelized Onion, Fennel, Pecan and Gorgonzola Pizzettes

Sweet Potato Blini served with Sour Cream and Bacon

Shaved Brussels Sprout Salad with Bacon, Almonds and Pecorino Romano Cheese

Smoked Turkey Empanadas with Lime Crema

Pumpkin Whoopie Pies with Crème Cheese frosting

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday, September 25, 6:30 - 9:00 pm

Chef Robin Nathan Presents:

9/25 Chef’s Table: Cote d’Azur (Demonstration)

 

Transport yourself to the French Riviera in this chef-led culinary demonstration inspired by the effortless elegance of the Côte d’Azur. Known for its sun-drenched markets, coastal seafood, and vibrant Provençal flavors, this class celebrates the art of simple, seasonal Mediterranean cooking at its most refined. Enjoy a beautifully curated menu, featuring bright herbs, ripe summer vegetables, fresh seafood, olive oil, citrus, and the signature flavors of southern France. Gain insight into classic French techniques, wine pairing, and the foundations of Mediterranean cuisine. Throughout the demonstration, you’ll also have the opportunity to ask questions, offering direct access to professional tips, techniques and entertaining ideas. Breezy, elegant, and deeply seasonal, Côte d’Azur is a culinary escape to the French Riviera - where every dish tastes like summer by the sea.

On the menu: 

Rosemary and Lavender Infused Riviera Spritz Cocktail 

Mediterranean Cheese & Charcuterie

Socca with Zatar and Arugula Salad

Herb Crusted Lamb Chop Pops with Mint-Basil Pesto

Creamy Parmesan Polenta

Sautéed Pears with Goat Cheese Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Sunday, September 27, 12:00 - 4:00 pm

Chef Brian Buchna Presents:

9/27 Workshop: Sous Vide (Hands On)

 

Unlock the secrets of restaurant-quality cooking in this hands-on class focused on the art of sous vide. With Chef Brian as your guide, you’ll learn to sous vide, eggs, veggies, steak and more. Master perfectly cooked steak every time - tender, juicy, and full of flavor - using sous vide precision, followed by a reverse sear technique to create that crave-worthy, caramelized crust. By the end of class, you’ll not only enjoy a gourmet, chef-level meal - you’ll leave with the confidence and skills to sous vide at home.

On the menu: 

Poached Egg with Lemon-Butter Asparagus

Garlic and Rosemary Confit Potatoes

Sous-Vide Infused Carrots and Parsnips

Ultimate Sous-Vide Ribeye with Garlic-Herb Butter

Vanilla Bean Pot De Creme with Seasonal Berry Compote

Soft beverages included in class. Wine and Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

 

Thursday September 3, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

9/3 Date Night: Parisian Garden (Hands On)

 

Step into a sun-dappled Parisian garden, where simple ingredients and timeless technique come together in effortlessly elegant ways. Inspired by the charm of outdoor dining in France, Chef Brian celebrates fresh herbs, seasonal vegetables, and light, refined dishes that feel both rustic and sophisticated. Prepare a curated menu rooted in classic French flavors and learn essential techniques for balancing flavors, layering textures, and presenting dishes with understated elegance. Relaxed yet refined, it’s an invitation to slow down, savor, and cook the French way.

On the menu: 

St. Germain Cucumber Spritz Cocktail

Fresh Chevre and Herbed Tartine with Honeyed Fig and Micros

Traditional Ratatouille “Confit Byaldi” with Piperade

Salmon en Papillote - Steamed in Parchment with Citrus, Leeks and Vermouth

Lavender Infused Creme Brulee with Fresh Blackberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

The well-known lemon from Nice infused into olive oil: a must-have! Try our aromatic lemon from Nice Olive oil. Fall in love with its slightly bitter and deliciously fruity flavor. It's guaranteed to transport you to Provence. How to use: This oil is ideal for adding a fresh flavor to all kinds of gourmet salads (Caesar, tabbouleh, crudites). It also makes an excellent fish marinade and complements dishes such as lemon chicken, tagine, and baked fish. It even tastes great in baked goods! This oil goes well with passion fruit vinegar, white wine, basil vinegar, balsamic vinegar of Modena, or sherry vinegar.

Discover the zesty fusion of flavors with A L'Olivier's Yuzu Mandarin Vinegar. This exceptional vinegar is crafted by blending mandarin and yuzu puree and juice with vinegar, creating a vibrant and tangy condiment. The refreshing citrus notes of yuzu and mandarin provide a unique and delightful flavor profile. How to use: This versatile vinegar is perfect for enhancing dishes like tuna tartare, salmon carpaccio, and surprising vinaigrettes. It also adds a delightful twist to desserts such as vanilla ice cream, panna cotta, and mandarin creme brulee. Additionally, it can be used to create refreshing cocktails and mocktails. Shake well before use.

Understated texture, pattern, and color bring a grounding touch point to the heart of your abode.

• Dimensions: W18 x L28in
• Material: 100% Cotton
• Care Instructions: Machine wash cold, tumble dry on low setting.

Understated texture, pattern, and color bring a grounding touch point to the heart of your abode.

• Dimensions: W18 x L28in
• Material: 100% Cotton
• Care Instructions: Machine wash cold, tumble dry on low setting.

• DURABLE DESIGN: This pizza rocker comes with a beautiful acacia wood handle with a blade made in the artisan craftsmen style of knife makers of years ago. Plus, it comes with a bonus clear polycarbonate edge protector as well. • GET CREATIVE: This blade is excellent for impeccably cutting, chopping, mincing, and scooping meat, vegetables, fruits, nuts, herbs, and more! • EASY TO CLEAN: Hand wash and apply mineral oil to wood handle every 4-5 washes so that it will serve you well for many years to come. • MAKE QUICK WORK OF CUTTING: The extra-sharp hand-edged blade is 13" Long (Made of high carbon Stainless Steel) and 0. 65" Thick, so even the thickest of pizza crusts are no match. • MEASUREMENTS: This pizza rocker weighs 1 pound and has dimensions of 13 x 2.75 x 0.75 inches.Package Type: Card (not blister)

28"L x 5-1/2"W Acacia Wood & Cast Aluminum Fish Shaped Cheese/Serving Board, Natural & Nickel Finish

Elevate your entertaining with this beautifully crafted acacia wood serving board featuring a charming octopus design. Perfect for charcuterie, cheese, or appetizers, this premium board combines natural beauty with practical functionality.

Key Features:

• Premium small leaf acacia wood with natural grain patterns
• Elegant beveled edge and convenient handle for easy serving
• Food-safe mineral oil finish for durability and protection
• Hand-sanded smooth finish
• Includes decorative ribbon and gold-toned spreader knife
• Generous 9.75" x 8" serving surface

Perfect For:

• Entertaining guests with style
• Charcuterie and cheese presentations
• Thoughtful hostess or housewarming gifts
• Coastal or nautical-themed table settings

Each board showcases the unique character of natural acacia wood, making every piece one-of-a-kind. The included gold spreader knife adds a touch of elegance to your presentation.

Perfectly sized to hold Caspari paper and paper linen napkins, our napkin holders are an easy addition to your tabletop décor. Use them to keep napkins neatly presented and always within reach in your dining room, on your coffee table, kitchen counter, or in a guest bath. Our acrylic style napkin holders coordinate well with all Caspari Napkin designs, colors, and seasonal styles. Made from a durable acrylic material, they can be used in both indoor and outdoor settings.

Perfectly sized to hold Caspari paper and paper linen napkins, our napkin holders are an easy addition to your tabletop décor. Use them to keep napkins neatly presented and always within reach in your dining room, on your coffee table, kitchen counter, or in a guest bath. Our acrylic style napkin holders coordinate well with all Caspari Napkin designs, colors, and seasonal styles. Made from a durable acrylic material, they can be used in both indoor and outdoor settings.

The beauty is in the simplicity of the elegant Addi Vase Collection, designed for everyday home or event decor. With a curvy, fluted shape & textured ridging across the surface, these vases are perfect for arranging in multiples with the two size options.

The beauty is in the simplicity of the elegant Addi Vase Collection, designed for everyday home or event decor. With a curvy, fluted shape & textured ridging across the surface, these vases are perfect for arranging in multiples with the two size options.

Product Description

Elevate any room with the Addison Ross Bamboo Lamp Base — a beautifully crafted rechargeable LED lamp that blends effortless style with modern convenience. Available in a refined Gold or Matt Gold finish, this cordless lamp is designed to move with you — from the dining table to the bedside, the bar cart to the garden terrace. No cords, no compromise. Just warm, ambient light wherever you need it most.

Pair the base with any shade from our curated lampshade collection to create a look that's entirely your own. Each base includes a USB-C charging cable and a 2W G45 LED bulb.

Details & Dimensions

• Height: 25 cm (base)
• Lampshade diameter: 16 cm
• Base diameter: 11 cm
• Available in Gold and Matt Gold finishes
• 3 adjustable brightness levels: Low, Medium, High
• Up to 10 hours of light per full charge
• Charging time: approximately 2 hours
• Includes: USB-C charging cable and 2W G45 LED bulb
• Designed by Addison Ross

Use & Care

• Press the button on the top of the lamp to cycle through brightness levels: 1 press = Low, 2 presses = Medium, 3 presses = High, 4 presses = Off
• To charge: plug the included USB-C cable into the port on the base and connect to a USB power source
• Charge fully before first use; disconnect when fully charged
• Only use the included USB-C charging cable
• LED indicator displays charging status
• Wipe clean with a soft, dry cloth — do not use water or abrasive cleaners on the base
• Compatible with Addison Ross lampshades — sold separately

Product Description

A true Addison Ross exclusive, the Bobbin Salt & Pepper Mill is where sculptural design meets everyday function. Inspired by the brand's iconic bobbin silhouette, this lacquered mill is crafted from sustainably sourced Rubberwood and finished with eight hand-polished coats of high-gloss lacquer for a flawless, luxurious sheen. Each mill ships with both an "S" and a "P" stainless steel screw knob, so you choose whether it becomes your salt or pepper grinder. Available in Cherry, Sage, and Navy, it arrives beautifully gift-boxed — an effortless gift for the discerning home cook or host.

Details & Dimensions

• Height: 23.5 cm (including screw knob)
• Base diameter: 7 cm
• Material: Sustainably sourced Rubberwood with 8-coat high-gloss lacquer finish
• Grinding mechanism: Ceramic, activated by clockwise motion
• Includes both "S" (salt) and "P" (pepper) stainless steel screw knobs
• Suitable for: Dry black peppercorns or dry rock salt up to 4mm in size
• Not suitable for: Sea salt, wet salt, dried wet salt, or pink peppercorns
• Compliant with EU food contact legislation: Directive 84/500/EEC & 2005/31/EC
• Available colors: Cherry (GR1004), Sage (GR1014), Navy (GR1001)
• Arrives beautifully gift-boxed

Use & Care

Setup: Select your preferred screw knob ("S" for salt, "P" for pepper) and attach it to the top of the mill. Fill with dry black peppercorns or dry rock salt up to 4mm in size.

Using your mill: Rotate the body clockwise to grind. Adjust grind size by tightening or loosening the screw knob — tighter for a finer grind. Do not overtighten, as this may damage the ceramic mechanism.

Important: Do not fill with sea salt, wet salt, dried wet salt, or pink peppercorns, as these can damage the grinding mechanism.

Care: Wipe clean with a soft, damp cloth. Do not immerse in water or place in a dishwasher. Avoid prolonged exposure to direct sunlight to preserve the lacquer finish.

Product Description

Bring sculptural elegance to the table with the Addison Ross Chubbie Salt & Pepper Mill — a statement piece as functional as it is beautiful. Inspired by the brand's signature bobbin silhouette, the Chubbie's rounded, tactile form makes it a natural conversation starter at any dinner table or kitchen counter. Crafted from sustainably sourced Rubberwood and finished with multiple hand-polished coats of high-gloss lacquer, it arrives beautifully gift-boxed and ready to impress. Available in Sage and Chambray, each mill can be used for either salt or pepper.

Details & Dimensions

• Material: Sustainably sourced Rubberwood with high-gloss lacquer finish
• Grinding mechanism: Ceramic, activated by clockwise motion
• Suitable for: Black peppercorns or dry rock salt (up to 4mm in size)
• Not suitable for: Sea salt, wet salt, dried wet salt, or pink peppercorns
• Grind adjustment: Screw the top button clockwise for a finer grind
• Compliant with EU food contact legislation: Directive 84/500/EEC & 2005/31/EC
• Available colors: Sage (GR4011), Chambray (GR4008)
• Arrives beautifully gift-boxed

Use & Care

Using your mill: Fill with dry black peppercorns or dry rock salt up to 4mm in size. Rotate clockwise to grind. Adjust the grind size by tightening or loosening the button on top — tighter for a finer grind. Do not overtighten, as this may damage the ceramic mechanism.

Important: Do not fill with sea salt, wet salt, dried wet salt, or pink peppercorns, as these can damage the grinding mechanism.

Care: Wipe clean with a soft, damp cloth. Do not immerse in water or place in a dishwasher. Avoid prolonged exposure to direct sunlight to preserve the lacquer finish.

Product Description

Illuminate any space with the Addison Ross Rechargeable Bobbin LED Lamp — a sculptural lighting piece as beautiful as it is functional. Inspired by the classic bobbin form, this portable lamp brings a warm, gallery-worthy glow to dining tables, sideboards, and entertaining spaces. Available in Navy, Cappuccino, and Sage, each colorway is finished with 10 coats of lacquer for a glossy, luxurious look that catches the light from every angle. Arrives gift-boxed and ready to impress.

Details & Dimensions

• Height: 30 cm | Diameter: 16 cm (top), 11 cm (base)
• Up to 10 hours of battery life at the brightest setting
• Three adjustable brightness levels (Low / Medium / High)
• 10-coat lacquer finish for a high-gloss, durable surface
• Includes USB-C charging cable
• Charging time: approximately 8 hours
• Available colors: Navy, Cappuccino, Sage
• SKUs: LT1012 (Navy), LT1003 (Cappuccino), LT1008 (Sage)

Use & Care

Charging: Plug the included USB-C cable into the port on the base of the lamp and connect to any USB power source. The LED indicator will display charging status. Charge fully before first use and disconnect once complete.

Operation: Tap the button on the top of the lamp to cycle through brightness settings:

• 1 Press — Low
• 2 Presses — Medium
• 3 Presses — High
• 4 Presses — Off

Care: Wipe clean with a soft, dry cloth. Avoid abrasive cleaners or excessive moisture. Use only the included USB-C cable to charge.

Product Description

Elevate your table setting with the Addison Ross Striped Empire Lampshade — a refined finishing touch designed to complement any Addison Ross rechargeable lamp base. The classic Empire silhouette is rendered in a crisp stripe pattern, bringing a tailored, editorial quality to sideboards, nightstands, and dining tables alike. Available in Navy and Chambray, each shade pairs effortlessly with the Bobbin LED Lamp base for a cohesive, polished look that transitions seamlessly from everyday living to entertaining.

Details & Dimensions

• Sloped height: 13 cm
• Diameter: 16 cm
• Fits E14 size bulb holder
• Material: 100% polyester stripe fabric
• Contemporary straight-edge Empire silhouette
• Available colors: Navy (LS1006), Chambray (LS1009)
• Designed to pair with Addison Ross rechargeable lamp bases

Use & Care

Fitting: Align the shade fitting with the E14 bulb holder on your lamp base and press gently into place. The shade is designed for effortless fitting and removal — no tools required.

Care: Dust regularly with a soft, dry cloth or a clean, dry brush. Avoid moisture, harsh chemicals, or abrasive materials. Do not immerse in water. Store upright in a cool, dry place when not in use.

Members Only Tea Time Why settle for a public course when you could be sipping like a member? The Afternoon Tee Time Café Set brings that members-only country club vibe right to your afternoon break. With Citrusy Lemon, Juicy Peach, and Fresh Mint Cubes, this set turns any ordinary tea time into an elevated experience fit for the top performers looking to unwind. Whether you're mingling with friends or relaxing solo, these light, refreshing flavors make every sip feel exclusive. Directions: Drop 1-2 cubes into hot teaspressa tea or tea, mix, and sip back and relax. Mix the flavors to create your own club-level refreshment that takes your taste buds faire, faire, away.