Collection: Products

Friday, December 12, 6:30 - 9:00pm

Chef Brian Buchna presents:

Cocktail Party: Holiday Bites & Bubbles 

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with 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.

Celebrate the season in style with a festive night of small bites and bubbly sips! Learn to create elegant, party-ready appetizers that pair perfectly with sparkling wines—from Prosecco to Cava. Whether you're planning to host a holiday soirée or just love a little sparkle, this class is your ticket to effortless entertaining. Think twinkle lights, clinking glasses, and bites that wow.

On the menu:

Cranberry-Grapefruit Ginger Sparkler with Rosemary Sprig

Fennel Chevre and Balsamic Glazed Fig Tarts with Cracked Pink Peppercorn

Miniature Crab Cakes with a Lemon-Dill Aioli

Smoked Salmon & Crème Fraîche Blinis with Fresh Dill

Chicken Wing with Jalapeno Cranberry Relish

Spiced Gingerbread Bites with Ancho-Maple Cream Cheese Frosting

Pours and pairings of Sparkling Wine

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, December 16, 6:30 - 9:00pm

Chef Brian Buchna presents:

Christmas in Paris (Hands On)

Step into the magic of the City of Light at Christmastime with this festive class that brings the elegance and warmth of a Parisian holiday table to life. From buttery pastries to rich, comforting dishes, you'll prepare a menu inspired by the flavors and traditions of a classic French Noël. Chef Brian shares authentic French techniques and delicious dishes that will transport you to a tres-chic holiday table.

On the menu:

Frisée Salad with a Warm Bacon Vinaigrette, Carrot Ribbons, and Toasted Walnuts

Coq au Vin with Mushroom and Fresh Parsley

Gratin Dauphinois with Fresh Grated Nutmeg and Chives

Bûche de Noël with Powdered Sugar, Meringue Mushrooms, and Fresh Rosemary 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, December 18, 6:30 - 9:00pm

Chef Molly Sell presents:

Cozy Cooking: Root & Vine (Hands On)

Chef Molly celebrates hearty flavors, seasonal ingredients, and the cozy ambiance of a winter evening in wine country while exploring the vibrant, earthy flavors of the season’s root vegetables. From sweet carrots to hearty parsnips and colorful beets, you’ll learn how to turn these humble ingredients into delicious dishes that celebrate the best of the fall and winter harvest. Experience the magic of winter in wine country through delicious food, wine, and good company.

On the menu:

Heirloom Carrot and Ginger Soup with Coconut Milk and Greens

Root Vegetable Hash with Soft Egg and Bacon

Pan Roasted Pork Tenderloin with Parsnip and Potato Puree

Beet Red Velvet Cupcakes with Crème Cheese Frosting 

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, December 20, 10:00 - 12:30pm

Chef Robin Nathan presents:

Cocina Festiva: Mexican Holiday Brunch (Hands On)

Celebrate the season with a little south-of-the-border flair on your holiday table with this Mexican inspired menu. Whether you’re hosting a holiday gathering or just looking to add a special touch to your holiday morning, bring a touch of Mexico’s best to your holiday festivities! Enjoy delicious recipes, festive spirit and holiday cheer—let’s make this brunch unforgettable!

On the menu:

Cranberry Tequila Spritz

Dutch Baby with Lemon Lime Sugar

Migas with Salsa Verde (eggs with corn tortilla chip crumbs)

Cheddar-Scallion Biscuits

Mixed Berries with Sweet Hibiscus Syrup and Goat Cheese

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, December 20, 6:00 - 8:30pm

Chef Paul Richards presents:

Winter in Rome (Hands On)

Tonight’s feature: the dishes of Rome’s table. Take a culinary trip to the Eternal City without leaving the kitchen. From antipasti to dolci, you'll explore the comforting, bold flavors of a Roman winter—where simple ingredients are transformed into soul-warming dishes that have stood the test of time.

On the menu:

Negroni Cocktail

Roman Spicy Soppressata Pizza Taglia

Fennel & Orange Salad

Short Rib Raviolacchi with Brown Sage Butter, Walnuts & Grana Padano Cheese 

Maritozzo Roman Doughnuts

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, December 23, 6:30 - 9:00pm

Chef Robin Nathan presents:

Chef’s Table Demonstration: Eve of the Eve 

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Between all the holiday happenings and your upcoming Christmas feast, it’s time for a time out. Sit back and relax while Chef Robin serves up an elegant winter soirée with bubbly drinks and a menu of seasonal indulgences. 

On the menu:

Classic Champagne Cocktail

Marché French Cheeses & Charcuterie

Mini Crab Cakes over Baby Greens with Rémoulade Dressing

Provençal Duck Breasts with Luxardo Cherries and Port

Potato & Parsnip Purée

Salted Chocolate Pot de Crème with Raspberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, December 8, 6:00 - 8:30pm

Chef Heather Ude presents:

Family Class: Merry Holiday Dinner (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. The secret to a great holiday? Keep it simple and delicious, fun, and festive. Celebrate with updated classics that bring families together. Happy Holidays from our tables to yours!

On the menu: 

Bruleed Cranberry Brie Crostini

Rosemary Garlic Butter Roasted Chicken with Sauteed Parmesan Broccoli Rabe

Baked Acorn Squash and Apple Panzenella 

Homemade Chocolate Baked Puddings with Cinnamon Spiced Whipped Cream

Price is per person.

Family class is for ages 6 and over with an accompanying adult.

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Monday 3/31 & Tuesday 4/1 - 1:30 - 3:30 pm

Chef Heather Ude presents:

2 Day Teen Workshop: Grilling 

Ready to fire up the grill and take your cooking skills to the next level? Join us for an action-packed Teen Grilling Workshop, where you’ll learn how to master the art of grilling. From juicy steak, crispy veggies, and even grilling fruit for dessert, Chef Heather has all the tips and tricks to help you become a grill master. 

On the menu:  

Monday March 31: Grilled Panzanella Bread Salad with Peperoncini Vinaigrette, Citrus Marinated Flank Steak, Grilled Potato Salad with Bacon and Roasted Corn, and Skillet Brownies with Homemade Fudge Sauce

Tuesday April 1: Grilled Romaine Wedge with Fresh Caesar Dressing, Grilled Persian Chicken, Seasonal Vegetable Skewers with Feta Vinaigrette Orzo Pasta, and Grilled Pineapple Sundaes with Salted Caramel Sauce

Prep the perfect citrus snack in no time with this 2-in-1 Citrus Tool!

• Perfect Orange Peeler: Dual-ended tool slices and removes citrus rinds easily, making quick work of peeling oranges, grapefruits, and other citrus fruits. Remove the rind quickly for meal prep, snack time, or baking.
• Slice Thick Peels: Pointed hook end pierces through the tough skin of citrus fruits, and the durable plastic slices through the peel as you slide the citrus peeler. The flat head glides against the inner fruit, keeping it whole as the rind is sliced.
• Remove Peels Easily: Curved paddle separates the peel from the fruit. The tapered edge slides between the skin and the fruit, removing the pit and leaving the segments intact. The kitchen gadget keeps your hands clean and scent-free.
• Non-Slip Handle: Silicone-coated handle offers non-slip grip for peeling oranges. The tapered handle is designed to fit comfortably in your hand while you work, and the silicone provides extra grip while you prepare citrus fruits for snacking or baking.
• Dimensions: 8.75" L x 0.50" W x 0.50" H.
• Care Instructions: BPA-free plastic & silicone. Dishwasher-safe.

Sunday, February 1st, 12:00 - 4:00 pm

Chef Brian Buchna presents:

Workshop: Winter Scratch Pasta & Ravioli (Hands On)

Embrace the season with a cozy culinary masterclass dedicated to handmade pasta and comforting winter flavors. Learn the timeless techniques of Italian pasta-making, from creating, mixing and kneading dough to rolling, shaping, and filling your own ravioli from scratch. Chef Brian explores how seasonal ingredients can transform simple pasta into elegant winter dishes, from roasted squash fillings, sauces, and hearty ribbons of tagliatelle tossed with slow-simmered ragu.

Whether you’re new to pasta-making or refining your craft, this class offers an inspiring balance of technique, tradition, and flavor. Roll up your sleeves, master the details, and enjoy a delicious taste of Italy’s most comforting cuisine, pasta!

On the menu:

Classic Pasta Dough

Tagliatelle Noodles with Garlic Guanciale Amatriciana Sauce with Pecorino 

Ravioli with Butternut, Ricotta and Caramelized Onion, in Brown Butter Sage Sauce

Chicken and Fontina Stuffed Agnolotti Pasta with Pesto Genovese Sauce

Vanilla Bean Paste Affogato with Nocino Walnut Liqueur and Espresso 

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

10% discount on all regularly priced merchandise during class.

Tuesday, February 10th, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Cast Iron Cooking (Hands On)

Experience the magic of cast iron cooking using Smithy ironware, Lodge cast iron, and Le Creuset enameled cast iron cookware. The seasonal menu of hearty, flavor-packed dishes from seared proteins and roasted vegetables to skillet-baked desserts, all enhanced by the even heat and superior performance of cast iron. Chef Brian guides you through techniques for searing, braising, roasting, and baking, while sharing tips for proper care, seasoning, and use so your pieces become lifelong kitchen companions. Join us for an evening of comfort, craftsmanship, and delicious food - the perfect way to bring warmth and flavor to your winter table.

On the menu:

Cast Iron Aged Cheddar-Chive Cornbread with Honey Butter

Le Creuset White Bean and Kale Ragout with Focaccia Crouton

Cast Iron Steak with Garlic Confit and Blistered Tomatoes

Skillet Double-Fudge Brownie with Coffee Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, February 11th, 6:00 - 8:30 pm

Chef Clair Smith presents:

Family Class: Made with Love: Homemade Pasta (Hands On)

For families with kids ages 6 and up. 

Bring the family to the kitchen to celebrate Valentine’s Day in a fun, hands-on cooking class filled with love (and plenty of pasta!). Families will mix, roll, and shape fresh homemade pasta dough together, learning the simple, satisfying art of pasta-making from scratch. Chef Clair pairs pasta with a delicious seasonal sauce and a sweet treat to finish, creating a heartwarming meal that’s as fun to make as it is to share. Because nothing says amore like a homemade meal shared with the ones you love.

On the menu: 

Pesto Flatbread with Cherry Tomatoes and Fresh Mozzarella Cheese

Homemade Bow Tie Pasta with Creamy Tomato & Italian Sausage Sauce

Blistered Green Beans with Garlic and Almonds

Gooey Chocolate Chunk Brownies with Raspberry Sauce

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, February 12th, 6:30 - 9:00 pm

Chef Brandy Fernow presents:

Galentines Sparkling Wine Dinner (Cocktail Party)

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with 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.

Bring your best gals for our small plates cocktail party where sparkling wine takes center stage. Sip your way through a curated flight of sparkling wines, from crisp Cava, bubbly Prosecco and sparkling rose each paired with seasonal plates, balancing fresh, bright flavors with rich, comforting bites designed to complement each effervescent pour. Join us for a sparkling evening of culinary craftsmanship, festive flavor, and the joy of sharing food, wine, and laughter with your favorite gals.

On the menu:

Salmon Croquette Cakes with Creamy Remoulade over Arugula

Roasted Root Vegetable Salad with Citrus Walnut Crema

Maple Brined Pork Tenderloin on Brioche with Fig & Onion Chutney

Pancetta, Roquefort Potato Souffle

Callebaut Chocolate & Croissant Bread Pudding with Cocoa Crème Anglaise

Sparkling Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, February 13th, 6:30 - 9:00 pm

Chef Molly Sell presents:

Date Night: Fondue (Hands On)

Grab your favorite date and get ready for a cozy, interactive night of cooking, dipping, and sharing. In this hands-on Date Night Fondue class, you’ll learn how to craft rich, melty fondues from scratch - both savory and sweet - while enjoying fun food pairings. From bubbling cheese blends to decadent chocolate, this is date night done deliciously. 

On the menu:

Four Cheese Fondue with Gruyere, Emmentaller, Gouda & Fontina 

Served with Baby Potatoes, Cubed Bread, Broccoli & Cauliflower

Broth Fondue “Hot Pot” Fondue 

Served with Beef, Shrimp, Snap Peas, Asparagus and Mushrooms

Callebaut Dark Chocolate Fondue

Served with Salted Caramel Cake Bites, Cookies, Salty Pretzels, Strawberries and Bananas

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, February 14th, 6:00 - 8:30 pm

Chef Robin Nathan presents:

Chef’s Table: Valentine’s in the French Quarter (Demonstration)

Experience a romantic culinary journey through the flavors of the French Quarter in this chef demonstration dinner. Our chef will showcase the heart of New Orleans cuisine from crab cakes to cajun steak, inspired by the city’s vibrant culture and seasonal ingredients. Learn techniques, tips, and the stories behind the iconic flavors that make New Orleans cuisine unforgettable. Enjoy thoughtfully paired wines while soaking in the atmosphere of a chef’s table designed for conversation, connection, and indulgence.

On the menu:

Viex Carré Cocktails

Marché Cheese and Charcuterie Appetizer

Mini Crab Cakes with Rémoulade over Baby Greens

Grilled Cajun Spiced Flank Steak

Roasted Potatoes with Andouille Sausage

Homemade Brown Sugar Bourbon Ice Cream with Bourbon Float

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.