Collection: Products

Our bavette meet Trapanese red pesto, a Sicilian tradition born in the streets of Trapani where the scent of toasted almonds and ripe tomatoes blends with fresh basil. A dish that celebrates colors, flavors, and simplicity, bringing a corner of Sicily straight to the table.

Our Baresi orecchiette meet broccoli and sun-dried tomatoes, a typical combination from Apulian tradition that unites land and sun. A genuine and comforting dish that tells the story of the simple flavors of Bari and the love for handmade pasta.

$100 Gift Card for Merchandise or Classes

$125 Gift Card for Merchandise or Classes

$150 Gift Card for Merchandise or Classes

$175 Gift Card for Merchandise or Classes

$200 Gift Card for Merchandise or Classes

$50 Gift Card for Merchandise or Classes

$75 Gift Card for Merchandise or Classes

[Skyhorse Publishing] A Wall Street Journal Bestseller! In the tradition of Peter Mayle’s A Year in Provence, let the author of I’ll Never Be French introduce you to Brittany a world of color and flavor that most of us only fantasize about. Every year upon arriving in Plobien, the small Breton town where he spends his summers, American writer Mark Greenside picks back up where he left off with his faux-pas–filled Francophile life. Mellowed and humbled, but not daunted (OK, slightly daunted), he faces imminent concerns: What does he cook for a French person? Who has the right-of-way when entering or exiting a roundabout? Where does he pay for a parking ticket? And most dauntingly of all, when can he touch the tomatoes? Despite two decades that have passed since Greenside’s snap decision to buy a house in Brittany and begin a bi-continental life, the quirks of French living still manage to confound him. Continuing the journey begun in his 2009 memoir about beginning life in Fran

Keep your sweet treats frozen, stacked and stored in style with the Sweet Treats 1 QT Tub!

• Store Your Frozen Treats: Keep your homemade sweet treats in something delightful. This ice cream tub is white with a pistachio-colored lid and holds up to 1 qt of ice cream, gelato, or sorbet.
• No Freezer Burn & Better Taste: The silicone lid tightly wraps around the lip of the plastic tub, sealing out air that leads to freezer burn. The tight lid also minimizes flavor loss for delicious ice cream.
• Easily Remove Lid: The flexible silicone makes it easy to peel back the lid from frozen ice cream. The lid will not become stiff or brittle in the cold, making it simple to access your frozen treat as soon as you want to.
• Stackable for Storage: The silicone stretches taut to support other tubs. Stack tubs on top of each other for compact storage.
• Dimensions: 4.75" L x 4.75" W x 5.63" D.
• Care Instructions: BPA-free & dishwasher-safe.

Always keep your eye on the sweeter things in life with this charming Beehive Honey Pot with Lid. Crafted out of glass, this transparent honeypot looks just like a curvy cartoon beehive with lid to match, so you'll always be able to see who's dipping into your honey supply!

Saturday, January 10th, 6:00 - 8:30 pm

Chef Brian Buchna presents:

Chefs Table: Winter Farm Dinner (Demonstration)

 

Join us for our farm-driven chef demonstration dining experience that celebrates the beauty and depth of the winter harvest. From earthy root vegetables and tender winter greens to slow-braised meats and luxurious sauces, each course is a reflection of the season’s finest ingredients. Savor the flavors, sip thoughtfully selected wines, and immerse yourself in an evening where the warmth of the season meets the elegance of the table, a true celebration of winter’s abundance.

On the menu:

Root Vegetable Crudo With Rye Crisp Cracker and Warm Honey-Creme Fraiche 

Potato and Parsnip Soup with Truffle Oil & Bacon Lardons

Duck Confit with Creamy Farrotto, Roasted Winter Vegetables & Blood Orange-Chili Gastrique

Pomegranate Panna Cotta with Thyme-Honey Syrup and Toasted Buckwheat

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, January 10th, 11:30 - 2:00 pm

Chef Brian Buchna presents:

 Knife Skills (Hands On)

 

Good knives and impeccable knife skills are critical for all cooks and chefs. Knowing how to effectively use your knives 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 Brian will cook up his favorite soup and salad for a light lunch using the ingredients cut in class. 

On the menu:

Creamy Roasted Tomato Soup with Parmesan

Butter Lettuce Salad with Shallot and Chiffonade Vinaigrette

Crusty Baguette with Herbed Butter

Soft beverages included in class.

20% discount on all knives, cutting boards and accessories during class.

10% off regularly priced merchandise during class.

Sunday, January 11th, 12:00 - 4:00 pm

Chef Amy Lukasik presents:

Workshop: French Patissierie (Hands On)

 

Step into the world of French baking and learn the techniques behind the delicate, buttery, and irresistibly elegant pastries of France. Explore the foundations of classic pastry-making, from mastering pâte à choux and silky pastry cream to achieving perfectly flaky layers and glossy glazes. From éclairs to  madeleines, discover the tips and tricks and essential pastry skills that you can recreate at home.

Join us for an afternoon of whisking, folding, and tasting your way through the timeless flavors of France, where every bite is a little piece of joie de vivre. You will take home a small box of your class-made pastries. 

On the menu: 

Raspberry Financiers

Classic Palmiers

Mocha Cream Eclairs

Salted Caramel Macarons

Vanilla Bean Madeleines

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

10% discount on all regularly priced merchandise during class.

Wednesday, January 14th, 6:00 - 8:30 pm

Chef Heather Ude presents:

Family Class: Asian Take Out Favorites (Hands On)

 

For families with kids ages 6 and up. 

Skip the takeout boxes and head to the kitchen for a fun, hands-on family cooking experience! Families will work together to recreate favorite Asian-inspired takeout dishes. Chop, stir, and taste your way through a delicious menu featuring dishes like pineapple jasmine rice, chicken lettuce wraps, and sweet wontons. Along the way, you’ll pick up practical kitchen skills, learn a few new ingredients, and enjoy the fun of cooking as a family!

On the menu:

Chicken Lettuce Wraps with Sweet Hoisin Glaze

Beef Skewers with Ponzu Dipping Sauce

Pineapple Jasmine Rice

Fried and Sugared Banana Wontons

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, January 15th, 6:30 - 9:00 pm

Chef Brian Buchna presents:

1/15 Cocktail Party: Winter Uncorked (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.

 

The perfect toast to Winter! Warm up this season with an elegant night of cooking, sipping, and savoring inspired by the rich, comforting flavors of winter as Chef Brian showcases seasonal ingredients at their best. Discover how to pair food and wine, exploring bold reds, crisp whites, and sparkling favorites. Gather around the table, raise a glass, and enjoy an unforgettable evening where great food meets great wine.

On the menu: 

Citrus Marinated Olive and Feta Skewers

Wild Mushroom and Parmesan Arancini

Rosemary Lamb Meatball with Creamed Leeks and Harissa

Steak Tartare with Pumpernickel Crumb and Sherry-Yolk Emulsion

Savory Poached Pears with Crisp Pancetta and Gorgonzola Cream

Lemon Curd and Meringue Verrine with Candied Rosemary

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, January 18th, 12:00 - 4:00 pm

Chef Robin Nathan presents:

Workshop: European Bread Classics (Hands On)

 

Very little compares to the warmth and scent of freshly baked bread. Making fresh bread from scratch is a mix of art and science, but where to start? Chef Robin guides you through the basics of doughs like focaccia, sharing the techniques for producing the perfect loaf every time. 

Create a hearty soup while the dough rises, filling a chilly Sunday afternoon with delicious results!

On the menu: 

French Fougasse

Italian Focaccia with Tomatoes and Rosemary

Classic Dried Cherry Scones

Scandinavian Apricot and Almond Couronne Twist with Fruit and Nuts

Spicy Creamy Tomato Soup

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

10% discount on all regularly priced merchandise during class.

Monday, January 19th 10:00 - 11:30am

Chef Heather Ude presents:

Little Kids (Ages 6-8): Brunch Twists!

 

Brunch just got a whole lot more fun! Get ready for a cozy brunch with a twist on some classics! Young chefs will whip, flip, and mix their way through a menu full of brunch favorites, each with a fun, creative twist, learning cooking skills while exploring new flavors and textures.

On the menu:

Monti Cristo Donuts

Cheese and Veggie Egg Cups

Strawberry Pop Tarts

This class is designed for kids and is a drop-off class.

10% discount for parents on all regularly priced merchandise during class.

Monday, January 19th 1:00 - 3:00pm

Chef Heather Ude presents:

Mid Kids (Ages 9-11): Game Day Snacks

 

Get ready for game day in the kitchen! In this fun, hands-on class, young chefs will learn how to make crowd-pleasing snacks, perfect for cheering on their favorite team. Chef Heather will help kids mix, roll, and bake their way through a lineup of tasty finger foods and sweet halftime treats.

On the menu: 

Garlic Cheeseburger Bombs

Bacon and Cheese Pigs in a Blanket

Corn Queso Fudido Dip with Tortilla Bites

Football Cake Pops

 

This class is designed for kids and is a drop-off class.

10% discount for parents on all regularly priced merchandise during class.

Thursday, January 22nd, 6:30 - 9:00 pm

Chef Molly Sell presents:

Seasonal Spotlight: Winter Citrus (Hands On)

 

Celebrate the vibrant bounty of the season as we turn winter’s citrus harvest into a menu full of color and flavor. Transform oranges, lemons and more into elegant savory dishes and stunning desserts that showcase citrus at its best. Chef Molly guides you through techniques for balancing acidity, building brightness into winter comfort foods, and creating fresh, fragrant meals that awaken the senses. Join us for an evening where winter feels a little warmer — one zest, squeeze, and slice at a time.

On the menu:

Oven-Roasted Rosemary Shrimp with Blood Orange Gastrique

Avocado, Supreme Orange and Jicama Salad with Sheeps Milk Feta

Citrus Roasted Chicken with Castelvetrano Olives & Fennel

Lemon Fedelini Pasta

Classic Lemon Curd Tart with Torched Swiss Meringue

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, January 23rd, 12:00-1:30pm

Chef Clair Smith presents:

Dinner Inspiration (Demonstration)

 

Need dinner on the table that is fresh, fast, easy and delicious? This class combines a live cooking demonstration and plated lunch with practical take-home meal prep recipes using our favorite Marcel’s pantry staples like spices, pestos, sauces, and more. Leave with recipes, a shopping list and the chef tips and instruction to make dinner tonight an easy one!

On the menu:

Fish Tacos with Charred Cabbage and Baja White Sauce

Black Bean & Oaxaca Cheese Stuffed Poblanos

Mexican Hot Chocolate Affogato

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.