Collection: Products

Precision craftsmanship meets timeless French design.

The 32 Dumas Paring Knife is an essential tool for detailed kitchen work, featuring a razor-sharp 4-inch blade crafted from premium stainless steel. Designed for peeling, trimming, garnishing, and intricate cutting tasks, this knife delivers exceptional control and precision in your hands.

Each knife is meticulously crafted in France, where generations of knife-making expertise meet modern manufacturing standards. The ergonomic olive wood handle provides a comfortable, secure grip while adding natural beauty to your kitchen collection.

Key Features:

• Premium stainless steel blade for lasting sharpness and corrosion resistance
• Ergonomic olive wood handle for comfort and control
• Ideal for peeling fruits and vegetables, deveining shrimp, and detailed garnish work
• Perfectly balanced for precise, fatigue-free cutting
• Made in France with traditional craftsmanship

Care Instructions:

Hand wash with mild soap and warm water, then dry immediately. Avoid dishwasher use to preserve the blade edge and natural wood handle. Store in a knife block or on a magnetic strip to protect the blade. Periodic honing will maintain optimal sharpness.

The 32 Dumas Legacy:

32 Dumas represents the perfect marriage of French culinary tradition and contemporary design. Each knife in the collection is crafted to professional standards, bringing restaurant-quality performance to your home kitchen.

Effortlessly slice through crusty artisan breads.

The 32 Dumas Bread Knife features an 8-inch serrated blade designed specifically for cutting through crusty breads, delicate pastries, and layered cakes without crushing or tearing. The premium stainless steel blade maintains its edge through countless loaves, while the ergonomic olive wood handle provides comfortable control.

Crafted in France with traditional knife-making expertise, this bread knife combines functional design with elegant aesthetics. The serrated edge grips and cuts cleanly through hard crusts while preserving the soft interior of your baked goods.

Key Features:

• Premium stainless steel serrated blade for clean, effortless slicing
• Ergonomic olive wood handle for comfortable, controlled cutting
• 8-inch blade ideal for crusty breads, pastries, cakes, and tomatoes
• Serrated edge maintains sharpness longer than straight blades
• Made in France with traditional craftsmanship and modern precision

Care Instructions:

Hand wash with mild soap and warm water, then dry immediately. Avoid dishwasher use to preserve the blade edge and natural wood handle. Store in a knife block or on a magnetic strip to protect the serrated edge. Unlike straight-edge knives, serrated blades rarely require sharpening.

The 32 Dumas Legacy:

32 Dumas represents the perfect marriage of French culinary tradition and contemporary design. Each knife in the collection is crafted to professional standards, bringing restaurant-quality performance to your home kitchen.

Versatile precision for everyday kitchen tasks.

The 32 Dumas Serrated Utility Knife is your go-to tool for slicing bread, tomatoes, pastries, and other delicate foods that require a gentle touch. Featuring a 5-inch serrated blade crafted from premium stainless steel and an ergonomic olive wood handle, this knife delivers clean cuts without crushing or tearing.

Crafted in France with meticulous attention to detail, this utility knife bridges the gap between a paring knife and a chef's knife. The serrated edge grips and cuts through tough skins and crusts while preserving the tender interior of your ingredients.

Key Features:

• Premium stainless steel serrated blade for clean, precise slicing
• Ergonomic olive wood handle for comfortable, controlled cutting
• Versatile 5-inch blade ideal for bread, tomatoes, pastries, and more
• Serrated edge maintains sharpness longer than straight blades
• Made in France with traditional craftsmanship and modern precision

Care Instructions:

Hand wash with mild soap and warm water, then dry immediately. Avoid dishwasher use to preserve the blade edge and natural wood handle. Store in a knife block or on a magnetic strip to protect the serrated edge. Unlike straight-edge knives, serrated blades rarely require sharpening.

The 32 Dumas Legacy:

32 Dumas represents the perfect marriage of French culinary tradition and contemporary design. Each knife in the collection is crafted to professional standards, bringing restaurant-quality performance to your home kitchen.

Durable & Heavy-Duty Construction Crafted from premium stainless steel, this 4-sided cheese grater is designed for durability and long-lasting use. Its sturdy, heavy-duty construction ensures it can handle everything from soft cheese to hard vegetables without bending or warping. Versatile Grating & Slicing Capabilities This grater features four sides, each designed for a specific task. Use the slicer side for cutting vegetables like potatoes, zucchini, or carrots. The fine grater is perfect for zesting citrus fruits like lemons and limes, while the coarse and medium graters easily shred cheese, vegetables, and more. Effortless Food Preparation With sharp etched teeth, this stainless steel box grater makes it easy to shred, slice, and zest with minimal effort. Whether you're preparing cheese for pizza or grating vegetables for a stir-fry, this multi-purpose grater speeds up your food prep while delivering consistent results.

Friday, April 10th, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Burgers & Bourbon (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.

What better way to indulge in burgers than by pairing them perfectly with bourbon. Build a series of mouthwatering burgers with a delicious side and even a bourbon-spiked dessert! Once constructed and plated, we’ll pair the perfect burgers and sides with a bourbon (or two!).

On the menu:

Honey-Thyme “Gold Rush” Bourbon Highball

“Bluegrass Slider” Bison Burger, Bourbon-Onion Jam, Sharp Bleu Cheese

Teriyaki Turkey Burger, Bourbon Glazed Pineapple, Shaved Red Onion

Blended Brisket Burger, Bourbon BBQ Sauce, Smoked Cheddar, Pretzel Bun

Bourbon Brown Sugar Glazed Carrots with Whipped Goat Cheese

Bacon Bourbon Brownie Bites with Seasonal Gelato

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, April 11, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Dim Sum (Hands On)

Discover the art of dim sum, the beloved small-plate tradition of Chinese cuisine, in this hands-on class. Learn the fundamentals of dumpling folding, steaming, and classic flavor pairings while preparing traditional dishes meant to be shared and enjoyed together. This class focuses on approachable techniques and time-honored recipes, giving you the confidence to recreate dim sum favorites at home. From savory dumplings to fluffy steamed buns, you’ll experience the variety and comfort that make dim sum such a special dining tradition.

On the menu:

Ground Pork and Cabbage Gyoza with Soy Ginger Dipping Sauce

Pork and Shrimp Siu Mai Steamed Dumpling

Savory Chicken Wonton Soup

Pan Fried Scallion Pancakes

Char Siu Bao Buns

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, April 11th, 12:30 - 3:00 pm

Chef Amy Lukasik presents:

Knife Skills (Hands On)

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Our chef will take you through basic to more advanced knife techniques, the best use for different knives, safety, storage, and care. Chef Amy will cook up her favorite soup and oven fries with dipping sauce for a light lunch using the ingredients cut in class. 

On the menu: 

Seasonal Soup

Vegetable Crudite with Dip

All cutlery and accessories will be 20% off for class participants. 

Soft beverages included in class.

10% discount on all regularly priced merchandise during class.

 

Wednesday, April 15th, 6:00 - 8:30 pm

Chef Heather Ude presents:

Family Class: Intro to Indian (Hands On)

It’s family night in the Marcel’s kitchen, and we’re heading to India! Designed for families with children aged 6 and over, this hands-on class invites you to explore the bold, comforting flavors and rich traditions of Indian cuisine together. Chef Heather shares how classic Indian spices and ingredients come together to create dishes that are full of flavor yet approachable for all ages. From crispy, golden snacks to warm, aromatic mains and a spiced dessert, this class highlights the variety and warmth that define Indian cooking.

On the menu: 

Fried Potato & Veggie Samosas

Naan Bread with Yogurt Raita Sauce

Chicken Tikka Masala

Carrot Chai Cake 

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

 

Friday, April 17th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Chef’s Table: Springtime in Rome with Wine Pairing (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 and wine pairing class with Chef Robin and Marche Wine Director John Kay.

Step into a Roman kitchen and celebrate the fresh flavors of spring with a curated menu highlighting classic Roman dishes made with vibrant spring ingredients. Experience the flavor, simplicity, and the joy of Italian cuisine, perfectly paired with wines from the region.

On the menu:

Marché Italian Cheese & Charcuterie

Spring Pea Soup Shots with Mint

Spaghetti Primavera with Asparagus & Lemon 

Prosciutto and Sage Wrapped Pork Tenderloin with White Wine Cream

Tiramisu Panna Cotta

Curated Italian wine pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Sunday, April 19th, 12:00 - 2:30 pm

Chef Paul Richards presents:

Tuscan Al Fresco (Hands On)

Embrace the relaxed charm of outdoor dining with this class inspired by the fresh, sun-drenched flavors of Italy. Enjoy a seasonal menu designed for leisurely meals, shared plates, and simple ingredients that shine. Chef Paul focuses on fresh herbs and classic Italian flavor pairings while creating an al fresco–style spread - from refreshing cocktails to rustic mains and a sweet finish.

On the menu:

Basil Limoncello Fizz

Truffled Deviled Eggs with Crispy Leeks

Antipasti Chopped Salad

Grilled Chicken & Veggie Focaccia Sandwich with Whipped Stracchino

Chocolate Drizzled Pistachio Biscotti

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Wednesday, April 21st, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Classic Curry (Hands On)

Explore the vibrant world of curries where bold flavors and comforting aromas take center stage. Chef Brian breaks down curry cooking in a practical, approachable way guiding you through the essentials of building flavor, working with spices, aromatics, and sauces to create curries that are rich, balanced, and full of depth. From savory starters to fragrant mains and a lightly spiced dessert, you’ll prepare a complete curry-focused meal while learning tips that translate to everyday cooking.

On the menu:

Vegetable Pakoras with Mint-Cilantro Chutney

Classic Murgh Makhani (Butter Chicken) Curry, Jeera Basmati Rice, Cilantro

Thai Green Curry with Basil, Kaffir, Lime and Galangal

Mango Cardamom Lassi Mousse with Toasted Coconut

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Friday, April 24th, 12:00 - 1:30 pm

Chef Clair Smith presents:

DIY Steakhouse (Demonstration)

Bring the steakhouse experience home! Sit back and watch as Chef Clair walks through the techniques and tips behind classic steakhouse favorites. Learn how to choose and cook the perfect steak, build rich flavors with simple ingredients, and elevate everyday sides into steakhouse-worthy accompaniments. Along the way, the chef will share practical shortcuts and insider tips for achieving big flavor without complicated steps.

On the menu: 

Strawberry, Spinach and Toasted Walnut Salad with Honey Mustard Vinaigrette 

Cast Iron Seared Steak with Fresh Herb Compound Butter

Truffled Pommes Puree

Homemade Honey and Lavender Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Saturday, April 25th, 6:00 - 8:30 pm

Chef Molly Sell presents:

Date Night: Argentina (Hands On)

Step into the vibrant streets of Buenos Aires and experience the rich, bold flavors of Argentinian. Known for its passion for food, fire, and gathering around the table, Argentinian cooking celebrates high-quality ingredients, simple preparations, and big, satisfying flavors. Chef Molly explores a world of aromatic spices, fresh herbs, and traditional techniques that define the region. From savory handheld bites to iconic grilled meats and indulgent sweets, each dish reflects Argentina’s deep culinary roots and its love of shared meals and celebration.

On the menu:

Picada - Charcuterie with Cheese, Nuts and Olives

Argentinian Beef Empanadas with Lime Crema

Chilean Colchon de Arvejas - Sauteed Vegetables with Paprika and Egg

Traditional Grilled Argentinian Steak with Chimichurri Sauce

Sweet Alfajores - Dulce de Leche Sandwich Cookies served with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Sunday, April 26th, 12:00 - 4:00 pm

Chef Brian Buchna presents:

Workshop: Scratch Spring Pasta (Hands On)

Starting with the perfect pasta dough, this workshop expands your knowledge and techniques in preparing different pasta shapes and preparations. Learn to roll out and shape agnolotti and cavatelli, and create classic seasonal sauces to accompany your pasta. Gain the confidence and skills to create a beautiful meal of fresh pasta any time! 

On the menu:

Classic Pasta Dough

Crispy Artichoke Salad with Arugula, Bresaola & Lemon-Caper Aioli

Spring Pea and Mint Stuffed Agnolotti Pasta with Brown Butter Lemon Sauce

Cavatelli Vodka with Italian Sausage, Asparagus & Parmigiano Reggiano

Lemon-Lime Ricotta Cookies with Honey-Lavendar Glaze

Soft Beverages included in class. Wine & Beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

 

Tuesday, April 28th, 6:30 - 9:00 pm

Chef Molly Sell presents:

Greek Table: Athens (Hands On)

Take a culinary journey to Greece and learn to prepare fresh, vibrant dishes inspired by traditional Athens flavors. Discover the olive oil, herbs, and seasonal ingredients to create meals that are simple, healthy, and full of Mediterranean flair. Chef Molly shares techniques for preparing authentic Greek dishes, from savory starters to satisfying mains, while gaining tips for bringing the flavors of Greece to your own kitchen!

On the menu:

Melitzanosalata - Greek Eggplant Dip with Crumpled Feta and Toasted Pita Chips

Greek Orzo Salad with Tomato, Cucumber & Chickpeas

Roasted Garlic & Oregano Lamb Chops with Homemade Tzatziki

Crispy Zucchini & Feta Fritters

Classic Pistachio and Walnut Baklava

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Wednedsay, April 29th, 6:30 - 9:00 pm

Chef Clair Smith presents:

Passport: Korea (Hands On)

Pack your (culinary) passport and travel to Korea, discovering the bold, comforting flavors of Korean cuisine while learning to prepare approachable dishes inspired by everyday Korean cooking. Chef Clair explores key ingredients, sauces, and techniques that make Korean food deliciously savory, slightly spicy, and full of flavor. 

On the menu: 

Korean BBQ Beef Lettuce Wraps

Dakgangjeong - Korean Fried Chicken Wings

Pajeon Scallion Pancakes

Home Made Coconut Ice Cream with Caramelized Fresh Mango 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, April 23rd, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Spring Spanish Tapas (Hands On)

No matter the region, Spain’s famous little plates are all about big flavor, bold ingredients, and sharing at the table. Chef Robin shares how to create a variety of classic Spanish tapas that balance salty, savory, crispy, and fresh flavors, all designed to be mixed, matched, and enjoyed together. Pair them with the perfect cocktail or beverage, and you’ve got the recipe for a memorable evening.

On the menu:

Pan Con Tomate

Shrimp with Romesco & Garlic Toast

Pinchos Moruños Spiced Pork Skewers

Classic Crispy Patatas Bravas

Helado con Turrón - Homemade Ice Cream with Soft Spanish Nougat

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Thursday, April 30th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Spring Spanish Tapas (Hands On)

No matter the region, Spain’s famous little plates are all about big flavor, bold ingredients, and sharing at the table. Chef Robin shares how to create a variety of classic Spanish tapas that balance salty, savory, crispy, and fresh flavors, all designed to be mixed, matched, and enjoyed together. Pair them with the perfect cocktail or beverage, and you’ve got the recipe for a memorable evening.

On the menu:

Pan Con Tomate

Shrimp with Romesco & Garlic Toast

Pinchos Moruños Spiced Pork Skewers

Classic Crispy Patatas Bravas

Helado con Turrón - Homemade Ice Cream with Soft Spanish Nougat

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Wednesday, April 8th, 6:30 - 9:00 pm

Chef Paul Richards presents:

Le Printemps (Hands On)

Celebrate spring’s vibrant flavors and add some French flair to your culinary repertoire. Embrace the season with Chef Paul’s seasonal menu, from light salads bursting with fresh herbs and colorful vegetables to main courses that highlight seasonal proteins, each recipe will reflect the essence of the season and immerse you in the flavors of France. 

On the menu:

French 75 Cocktail

Gnocchi with Pesto Broth

Fresh Berry & Pickled Fennel Salad

Herbs de Provence Seared Breast of Chicken with Niçoise Tomato Sauce & Haricot Verts

Cherry Galette with Sweetened Crème Fraiche

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

 

Let your charcuterie take flight with this charming Bird on Branch Pate Spreader. Crafted out of brass, this silver-coloured spreader with a unique, branch-shaped handle is accented with an detail-rich golden bird perched at the branch's fork for an elegant complement to any charcuterie board or entertaining platter.

Dimensions: 5.3 x 1 x 0.5 in (13.3 x 2.5 x 1.3 cm)