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Thursday, February 19th, 6:30 - 9:00 pm

Chef Molly Sell presents:

Milano Cortina: Italian Winter Table (Hands On)

Transport yourself to the snowy landscapes of Milano and Cortina with a culinary journey inspired by Italian winter. In this class, Chef Molly will teach you to craft a cozy, seasonal menu brimming with authentic Italian flavors. Savor the wines of Italy while mastering hearty pastas, warming risottos, tender melt-in-your mouth braises, and indulgent desserts, all while celebrating fresh, in-season ingredients and bringing a touch of Italian winter magic to your kitchen.

On the menu:

Tortellini in Brodo - Hand-made Tortellini with Ricotta & Prosciutto in Lemony Broth with Smoked Pork & Seasonal Greens  

Creamy Saffron Infused Risotto alla Milanese

Braised Veal Osso Buco with Lemon Gremolata

Panna Cotta with Raspberry Syrup and Crushed Pistachios

With Italian Wines

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, February 20th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Milano Cortina: Italian Winter Table (Hands On)

Join us for an unforgettable night at the Spanish Table, where Chef Robin and Marché Wine Director, John Kay bring the vibrant flavors of Spain to the plate and glass. Experience the essence of Spanish dining and the country’s diverse culinary traditions, with bold yet simple dishes crafted from the finest ingredients. Each course will be expertly paired with a Spanish wine, highlighting the harmony between food, flavor, and terroir. As you sit back, relax and enjoy course by course chef prepared service, you’ll learn about the techniques, ingredients, and wine that make Spanish cuisine so soulful and inviting. It’s an evening of great food, great wine, and the spirited warmth of the Spanish table.

On the menu: 

Herb Infused Winter Sangria

Marché Spanish Cheese and Charcuterie

Shrimp with Garlic Sauce

Pinchos Moruños Spiced Pork Skewers

Spice Crusted Lamb Chop Pops with Saffron-Spanish Chorizo Rice

Homemade Sweet Cabrales Ice Cream with Roasted Pears

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, February 22nd, 12:00 - 4:00 pm

Chef Amy Lukasik presents:

Workshop: Stocks, Soups & Sauces (Hands On)

Master the essential building blocks of great cooking in this hands-on workshop focused on soups, stocks, and sauces - the foundations of building flavor. Chef Amy shares how to create depth, balance, and richness using classic techniques that can transform any dish from simple to spectacular.

In this class, you’ll prepare a variety of recipes that showcase key methods of crafting rich stocks, turning those bases into flavorful soups and complex sauces, and learning how to balance flavor, thickness, and seasoning. Chef Amy will guide you step by step through the techniques and share practical skills to master stocks, soups and sauces like a pro.

On the menu: 

Homemade Chicken Stock

Best Ever Chicken Noodle Soup

Grilled Steak with Bordelaise Sauce and Sauteed Wild Mushrooms

Sauteed Shrimp with Saffron Fish Fumet

Cauliflower and Leek Au Gratin with Creamy Bechamel Sauce

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 24th, 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.

Saturday, February 28th, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Fireside Date Night (Hands On)

With temperatures dropping and snow falling, winter is better served indoors cozying up to a wood fire. Now’s the perfect time to find some kitchen time with your favorite cooking partner. From root vegetables and hearty grains to rich meats and aromatic spices, explore seasonal ingredients that evoke the warmth of a fireside. Huddled by the fire or hunkered around a dining room table, everyone will enjoy the classic, comforting flavors of these culinary comforts. Wine and beer included in class

On the menu: 

Pear Gorgonzola Greens Salad with Toasted Walnuts & Champagne Vinaigrette

Classic Chicken Coq Au Vin with Root Vegetable Puree

French Green Beans with Mushrooms and Caramelized Cipollini Onions

Salted Caramel Pot De Creme

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, February 4th, 6:30 - 9:00 pm

Chef Paul Richards presents:

Souper Bowls (Hands On)

Warm up and get ready to stir, simmer, and serve in this class dedicated to the ultimate comfort foods served up in bowls. Create a lineup of hearty, crowd-pleasing dishes worthy of any big game or chilly evening. You’ll craft a few seasonal favorites along with toppings and accompaniments that take each bowl to the next level.

On the menu: 

Warm Chocolate Rum Champurrado

Leek & Artichoke Fondue with Dipping Breads 

Field Green Salad with Spicy Tahini & Dates

Ground Chicken Thigh Chili over White Cheddar Serrano Mac & Cheese

Cappuccino Bread Pudding with Kahlua Anglaise

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, February 5th, 6:30 - 9:00 pm

Chef Clair Smith presents:

Cozy Cabin Dinner (Hands On)

Embrace the warmth and comfort of cabin life as Chef Clair welcomes you into a cozy winter retreat filled with the aromas of slow-simmered stews, sizzling skillets, and freshly baked dessert. In this hands-on class, you’ll create a menu of hearty, seasonal recipes inspired by rustic mountain kitchens and the simple pleasures of cold-weather cooking. Gather around the table to explore the flavors of winter!

On the menu: 

Cozy White Bean and Smoked Sausage Soup

Creamy Wild Mushroom and Pea Risotto

Cider Glazed Pork Tenderloin with Roasted Tri-Colored Carrots

Sticky Toffee Pudding Cake with Sweet Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

Chef Brian Buchna presents:

Cocktail Party: Fiesta de Tapas (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.

Experience the vibrant spirit of Spain as you sip seasonal citrus Sangria and cook your way through traditional and modern Spanish small plates, from sizzling gambas al ajillo (garlic shrimp) and smoky patatas bravas, to bright, citrusy, salads and sweet citrus dessert. Chef Brian guides you through authentic techniques and flavor pairings that make tapas dining so irresistible. Cheers to an evening of flavor, friendship, and culinary fun ¡Olé!

On the menu:

Blood Orange, Star Anise and Cinnamon Sangria

Manchego & Quince Skewers with Piquillo Pepper Jam

Pan Con Tomate-Jamon Serrano with Roasted Tomato Oil Toast

Gambas al Ajillo Shrimp with Smoked Paprika Butter 

Patatas Bravas with Saffron Aioli

Salt Cod Brandade on Rosemary Crostini with Exploding Olive Caviar

Creme Catalana with Seasonal Citrus and Crumb 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, February 7th, 10:00am - 2:00 pm

Chef Molly Sell presents:

Workshop: Chocolate (Hands On)

Dive into the decadent world of chocolate and learn to temper, mold, and craft chocolate like a true chocolatier. Discover the science behind that perfect snap and glossy finish as you create elegant mendiants, silky truffles, and stunning chocolate art pieces. Along the way, you’ll master professional tempering techniques, explore how to work with chocolate molds, and practice the finishing touches that make artisan confections shine. Snack on cheese & charcuterie while you work. You’ll leave with both samples of your hand-crafted creations and the skills to recreate them at home. 

On the menu:

Tempered Chocolate

Mendiants - Classic French Confections with Nuts and Dried Fruits

Flavored Chocolate Truffles - Hand rolled ganache truffles flavored with assorted liquor, nuts and fruit flavors and coated in chocolate & Dutch cocoa

Chocolate art techniques & décor pieces - piped into art, cups, molds and designs using transfer sheets, edible metallic dust and more

Marche Cheese & Charcuterie

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 9th, 6:00 - 8:30 pm

Chef Melissa Nuttall presents:

Scratch Sourdough (Demonstration)

Demystify the timeless art of sourdough bread making in this demonstration class. Whether you’re a first-time baker or looking to refine your technique, Chef Melissa will guide you step-by-step through the entire sourdough bread making process. You’ll learn the fundamentals, understand the “why” behind each step, and gain the confidence to bake delicious sourdough bread at home.

Learn how to maintain a sourdough starter, make a basic sourdough bread dough at home, properly shape, score and bake a rustic boule (round), utilize sourdough discard and take home your own fresh starter to begin the process at home! Enjoy Marche charcuterie and cheese with fresh baked sourdough in class. 

On the menu:

Fresh Sourdough Bread

Marche Cheese & Charcuterie 

Fresh Starter to take home

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Improve your baking skills with Fat Daddio’s ProSeries Round Cake Pans, the bakeware for both beginning bakers and professional chefs. The essential cake pan for layered birthday cakes, elegant wedding tiers, to individual Bento cakes and cheesecakes. Create bakery style pastries, crème brulee, pineapple upside down cake, pound cake or fluffy chiffon cake for your next celebration. The 16-gauge, anodized aluminum construction makes them non-reactive and safe for citrus fruits and tomato-based dishes like lasagna or Chicago-style and Sicilian deep-dish pizzas.

Designed for professional results, these pans feature a solid bottom and straight sides with even-wall thickness ensuring even heat distribution for maximum cake rise and easy cake release. Anodized aluminum cools quickly making sure that perfectly baked center and golden crumb texture does not overbake once out of the oven. The heavy-duty rolled rim facilitates easy handling, whether dry baking or pulling a batch of brownies, homemade cinnamon rolls or giant chocolate chip cookies out of the oven. With pan sizes accommodating small intimate gatherings to commercial uses, these versatile cake pans cater to every culinary need.

Not just for cakes, these pans are ideal for focaccias, sourdough, savory deep-dish pies, veggie frittata, and traditional challah bread. Built bakery tough to withstand daily use in both home kitchens, restaurants and commercial bakeries, these durable, silver pans promise a lifetime of reliable performance. Freezer safe and performs well in pressure cookers, toaster ovens, air fryers griddles, grills, and outdoor smokers up to 550° F (285° C.) Nests well with other pan sizes. Easy to clean. Handwash recommended.

Add cake pans to your collection and experience bakeware trusted by bakers and decorators worldwide. Perfect for birthday gifts, Christmas treats, or upgrading your kitchen essentials, these pans are the cornerstone of creative and delicious baking.

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

Chef Clair Smith presents:

Family Class: Viva Mexico! (Hands On)

For families with kids ages 6 and up.

Bring the family for a fun and festive cooking adventure inspired by the vibrant flavors of Mexico! Cook side by side as you learn to make classic dishes like enchiladas, fresh guacamole, and zesty salsas  all using fresh, colorful ingredients from south of the border. Wrap up the class with homemade churros as a sweet finish. Here’s to a family fiesta!

On the menu: 

Mexican Street Corn Flat Bread

Grilled Chicken Tacos with Avocado Salsa

Corn Lollipops with Latin Spiced Butter

Cinnamon Sugar Churros with Mexican Chocolate Dipping Sauce

Wine and Beer included in class for adults..

10% discount on all regularly priced merchandise during class.

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

Chef Paul Richards presents:

3/12 Emerald Isle (Hands On)

Raise a glass and savor the season with this cozy yet elevated culinary celebration of the Emerald Isle. This St. Patrick's Day inspired class offers the opportunity to explore the rich culinary heritage of Ireland. With traditional dishes like Guinness Beef Stew and Irish Apple Cake, Chef Paul incorporates traditional Irish ingredients with contemporary techniques. Come ready to cook, taste, and toast to the season with a hearty meal, a touch of Irish hospitality, and a pint raised to good company. It’s comfort food with soul and a little luck of the Irish!

On the menu: 

Bushmill’s Gold Rush Cocktail

Sausage Roll Bites

Bibb & Roasted Beet Salad with Whipped Honey Rosemary Goat Cheese & Walnuts

Classic Guinness Beef Stew

Irish Apple Cake with Custard Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

Chef Paul Richards presents:

Ides of March: Cucina Romana (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef demonstration class. Celebrate the Ides of March with a culinary journey through classic Roman cuisine and experience the flavors that fueled an empire. Chef Paul explores traditional Roman recipes and authentic dishes such as Patina Cotidiana - a savory flatbread layered bake, reminiscent of early laganum, and Cassata de Opionti - a decadent Roman ricotta cake. Taste and toast to the Ides of March - bringing ancient culinary history to life one delicious bite at a time.

On the menu: 

Honey Wine with Pepper & Rose Petals

Roman Roasted Pork Bites

Honey Simmered Dates stuffed with Pine Nuts 

Patina Cotidiana -  Layers of Fried Flatbreads with Chicken, Pork Belly and Ancient Roman Spices

Cassata di Oplontis - Ricotta Cake with Almond Flour & Candied Fruit

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, March 15th, 12:00 - 4:00 pm

Chef Brian Buchna presents:

Workshop: Art of the Tart: Sweet & Savory  (Hands On)

Master the craft of pastry in this hands-on workshop dedicated to both sweet and savory tarts. Explore the science and technique behind creating flawless crusts and balanced fillings while working with classic and modern pastry methods. Learn the techniques for french pastry classics like pâte brisée and pâte sablée, understanding the role of fat ratios, gluten development, and blind-baking for optimal texture. Techniques include docking, lining, resting, and temperature control for consistent results, and elegant fillings. By the end of class, you’ll have the skills (and recipes!) to turn any occasion into a tart-worthy celebration!

On the menu:

Crumbly Pate Sablee

Stable Pate Sucree

Caramelized Onion and Gruyere Tart

Tarte au Citron with Dried Cherry and Chantilly

Chocolate Ganache Tart with Candied Orange Peel

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

10% discount on all regularly priced merchandise during class.

Wednesday, March 18th 6:30 - 9:00 pm

Chef Clair Smith presents:

Paris to Provence: Simple French (Hands On)

Transport your taste buds to France, no passport required. Explore the rustic elegance of French cuisine, from the bustling bistros of Paris to the sun-soaked kitchens of Provence. Learn to craft timeless French dishes using fresh, seasonal ingredients and classic techniques made approachable. From velvety sauces and perfectly seared proteins to herb-laced vegetables and rustic tarts, every recipe highlights the simplicity and balance that define French cooking. Enjoy your creations with a glass of wine and good company - à la française.

On the menu: 

Classic French Onion Soup with Gruyere Crouton

Chicken Fricassee with Mushrooms & Pearl Onions in Herbed White Wine Sauce 

Ratatouille with Roasted Zucchini, Squash and Eggplant in a Red Wine Tomato Sauce

Warm Pear Tarte Tatin

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 20th 6:30 - 9:00 pm

Chef Molly Sell presents:

The Italian Oven: Pizza, Stromboli & Calzones (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.

Get ready to roll, fill, and bake your way to Italian perfection! Master the art of crispy, cheesy pizza, golden calzones, and stuffed stromboli - all made from scratch. Learn the secrets to soft, chewy dough, savory fillings, and perfectly baked crusts while experimenting with classic Italian flavors and creative twists. By the end, you’ll be tossing, folding, and baking like a true pizzaiolo, and tasting every delicious bite along the way!

On the menu:

Sparkling Lemon Sorbet Sgroppino Cocktail

Tuscan Tomato Salad with Artichoke Hearts, Red Onion and Chickpeas

Pizza Margarita with Prosciutto

Three Cheese, Mushroom and Spinach Calzone

Stromboli with Provolone, Capicola and Genoa Salami

Layered Tiramisu Trifles

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, March 26th 6:30 - 9:00 pm

Chef Robin Nathan presents:

Cocina del Sur: South American (Hands On)

Spice up your kitchen and your taste buds! Dive into the bold, colorful, and irresistible flavors of South America.  From zesty chimichurri and crunchy tostones to street-food favorites, learn traditional techniques, ingredient pairings, and cooking methods that bring the bold, colorful, and soulful flavors of South America to your table. By the end of the class, you’ll leave with new skills, authentic recipes, and the confidence to recreate these dishes at home -plus a taste of the lively spirit of South American kitchens.

On the menu:

Caiprinha Cocktails

Latin Cheese Plate

Tostones with Chimmichurri, Shrimp and Queso Fresco

Columbian Arepas with Pulled Pork and Avocado

Homemade Tres Leches Ice Cream and Alfajores Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 28th, 6:00 - 8:30 pm

Chef Brian Buchna presents:

Surf & Turf (Hands On)

Embark on a culinary adventure that marries the finest flavors from both land and sea as you and your partner master the art of preparing a sumptuous surf and turf feast. From succulent, perfectly cooked steak to delicate, flavorful seafood, you'll learn the techniques and secrets to crafting a meal that showcases the best of both worlds. Discover the perfect balance of flavors, textures, and presentation as you create an unforgettable dining experience that celebrates the bounty of land and sea.

On the menu:

Arugula, Shaved Fennel and Citrus Salad with Honey-Cumin Vinaigrette

Roasted Asparagus with Poached Egg and Hollandaise

Chef's Cut Steak with Horseradish-Parmesan Crust

Pan Seared Prawns with Smoked Paprika-Sherry Butter

Chocolate and Raspberry Pot de Creme

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, March 3rd, 6:30 - 9:00 pm

Chef Molly Sell presents:

British Pub Favorites (Hands On)

Let’s cross the pond and step inside a cozy British pub, where comfort food takes center stage. In this hands-on class, Chef Molly brings the charm and flavor of the traditional pub right into the kitchen, serving up her take on beloved British classics. From scotch eggs to classic sticky toffee pudding, you’ll learn to create dishes that celebrate the spirit of pub fare: rustic, satisfying, and full of flavor. So raise a glass, roll up your sleeves, and get ready to cook, taste, and toast your way through a menu that’s equal parts comfort and celebration, a delicious tribute to Britain’s favorite gathering place.

On the menu:

Classic Scotch Eggs with Rocket Salad

Hearty Steak and British Ale Pie 

Fresh Peas with Jowl Bacon

Creamy Potato and Parsnip Root Vegetable Puree

Sticky Toffee Pudding Cake with Maldon Salted Caramel and Fresh Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, March 30th - Tuesday March 31st, 1:30pm - 3:30 pm

Chef Heather Ude presents:

Teen Camp (Ages 12-16): Destination - Mexico & Hawaii (Hands On)

$100 for both days

Our teen classes are building blocks for learning the fundamentals of cooking. Pack your bags and your appetite - we’re heading on a flavor-filled culinary adventure from the beaches of Hawaii to the heart of Mexico! Teens will learn to cook vibrant, island-inspired dishes that celebrate the colors, ingredients, and traditions of both destinations.

On the menu:

Monday: Mexican Inspired

Cheesy Queso Nachos

Grilled Marinated Skirt Steak Tacos with Fresh Pico De Gallo

Smoky Corn Fritters with Garlic Lime Aioli

Fried Ice Cream with Homemade Chocolate Sauce

Tuesday: Hawaiian Coast

Blue Hawaiian Spritz 

Traditional Hawaiian BBQ Pizzas

Asian Inspired Tropical Noodle Salad

Pina Colada Cupcakes