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.

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

Chef Heather Ude presents:

Family Class: Cast Iron Cooking (Hands On)

It’s family night in the Marcel’s kitchen! Families of any size are welcome with children aged 6 and older. From appetizer to dinner to dessert, cast iron is all you need tonight. Learn how to get that extra crisp edge from baking a cake, brownies or bread in a cast iron skillet to searing chicken on a cast iron grill.

Price is per person.

On the menu:

Corn Queso Fundido with Tortilla Chips

Grilled Chicken Fajitas with Guacamole

Cheesy Poblano Skillet Cornbread

Warm Skillet Brownies with Cinnamon Whipped Cream

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.

Tuesday, 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 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.

Friday, May 1, 6:30 - 9:00 pm

Chef Molly Sell presents:

Night in The Big Easy (Hands On)

Embark on a culinary journey to New Orleans and immerse yourself in the bold, lively flavors of the famous French Quarter. Chef Molly guides you through the iconic dishes that make the Big Easy a food lover’s paradise. From crispy Po-Boys to rich, savory Gumbo, experience the excitement of New Orleans cuisine as you learn techniques, flavor-building tips, and the secrets behind classic Creole and Cajun dishes. This class is full of personality, spice, and the fun, festive spirit that defines the city’s culinary culture!

On the menu:

Fried Shrimp Po-Boy with Spicy Remoulade Sauce

New Orleans Chicken and Andouille Sausage Gumbo

Cajun Spiced Creole Rice

Flambeed Bananas Foster with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

5/2 Workshop: Spring Baking (Hands On)

Chef Robin Nathan presents:

Workshop: Spring Baking (Hands On)

Celebrate the arrival of spring with sweet and savory bakes that capture the fresh, vibrant flavors of the season! Learn to infuse your bakes with spring flavors as Chef Robin teaches techniques for creating seasonal breads, scones, cake, and more! Snack on Marche charcuterie and cheese between bakes.

On the menu:

Sweet Egg Bread Braid

Softest Dinner Rolls

Lemon Blueberry Scones

Syrup-Soaked Citrus Semolina Cake

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.

Saturday, May 2, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Cinco de Mayo (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.

Festive cocktails, small plates, and mingling among friends both old and new, what better way to spend Cinco de Mayo?  Bring your best amigos and join Chef Amy for an evening of sipping and sampling the finest fare from south of the border!

On the menu:

Smoky Pineapple Margarita

Mole Poblano Chicken

Classic Corn Elotes

Hominy Pozole Rojo

Beef Barbacoa Tacos

Homemade Churros with Strawberry and Chocolate Dipping Sauces

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, May 3rd, 12:00 - 4:00 pm

Chef Amy Lukasik presents:

Scratch Croissants (Hands On)

Get ready to roll, fold, and bake your way to buttery perfection! In this hands-on master 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 Chef Amy, you’ll shape morning buns, classic croissants, 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. 

On the menu: 

Traditional Croissants 

Almond Croissant

Morning Buns

Marche Cheese Board 

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

10% discount on all regularly priced merchandise during class.

Tuesday, May 5, 6:00 - 8:30 pm

Chef Heather Ude presents:

Family Class: Cinco de Mayo (Hands On)

Bring the family together for a Cinco de Mayo celebration in the kitchen! For families with children aged 6 and over. From homemade tortillas to fresh salsas, churros, and more, you'll explore the bold and flavorful tastes of Mexican cuisine and embrace the festive spirit of the holiday! 

On the menu: 

Phyllo Enchilada Cups with Lime Crema

Street Chicken Tacos with Avocado Salsa Verde

Chipotle and Cheese Bean Dip with Homemade Lime Tortilla Chips

Cinnamon Churros with Salted Caramel

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, May 7, 6:30 - 9:00 pm

Chef Paul Richards presents:

La Pura Vida: Costa Rican Kitchen (Hands On)

Bring the flavors of Costa Rica to your kitchen as Chef Paul explores the fresh, colorful ingredients and traditional dishes that make Costa Rican cuisine  vibrant and delicious. Learn simple techniques to prepare classic dishes using tropical fruits, fresh vegetables, and flavorful herbs and spices. From hearty mains to refreshing sides and sweet treats, this class celebrates the spirit of “pura vida” - a joyful, relaxed approach to food and life.

On the menu:

Imperial Cerveza

Patacones (Tostones) with Guacamole

Guanacaste Ceviche with Chimichurri

Arroz con Pollo

Torta Chilena - Dulce de Leche Mille Feuille Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, May 8, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Loire Valley Spring (Hands On)

Celebrate the freshness of spring in Loire Valley, highlighting the elegant yet approachable flavors of France’s countryside. Chef Robin draws inspiration from seasonal ingredients, classic French preparations, and the relaxed charm of dining along the Loire. Slow down, savor the season, and enjoy a meal inspired by the gardens, markets, and tables of the Loire Valley. 

On the menu:

Warm Mushroom & Baby Spinach Sauté over Tender Greens with Goat Cheese

Herb Rubbed Rack of Lamb with Pistou

Herb Tossed Baby Potatoes

Pain de Gênes Almond Cake with Raspberry Coulis 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday May 9th, 11:30 am - 2:00 pm 

Chef Brian Buchna and Aggie Petrando present:

Mother’s Day In Bloom - Chef Demonstration Brunch & Hands On Floral Arrangements

Treat Mom to a truly memorable celebration with a perfect blend of creativity, beauty, and delicious flavors. In this special event, you’ll craft your own spring-inspired floral arrangement to take home while enjoying a Chef’s Table demonstration featuring a menu inspired by the colors, aromas, and elegance of blooming flowers.

Not only will you taste the season, but also learn hands-on tips and techniques to design a stunning floral arrangement.

Recipes for all the dishes prepared during the demonstration, and all flowers, plants, and supplies needed to create your own arrangement are included in the event. Price is per person.

On the menu: 

Lavender Honey Mimosa

Citrus-Cured Salmon Gravlax on Crispy Potato with Creme Fraiche, Borage Flowers, Chive Blossoms and Oil

Asparagus and Lump Crab Oscar with Alp Blossom Mornay Sauce

Jasmine Infused Brioche Pain Perdu (French Toast) with Cherry Compote and Rose-Peppercorn Glazed Bacon

Elderflower Panna Cotta with Macerated Strawberries and Candied Chamomile 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, May 13, 6:30 - 9:00 pm 

Chef Clair Smith presents:

Springtime in Mediterranean (Hands On)

Celebrate the bright, fresh flavors of the Mediterranean exploring the vibrant flavors that reflect the sun-drenched coasts and gardens of the region. From crisp, refreshing salads to aromatic proteins and lightly sweet desserts, this class is a celebration of spring’s bounty and the Mediterranean way of cooking-simple, flavorful, and full of life.

On the menu: 

Fresh Herb Tabbouleh Salad

Yogurt Brined Chicken with Za’atar Spice

Roasted Asparagus with Tarragon Chive Butter

Mini Orange Pound Cakes with Sweet Cardamom Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, May 14, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Lowcountry Coastal Carolina (Hands On)

Experience the vibrant flavors of the Southern coast where fresh ingredients and classic regional techniques come together to create a true taste of the Lowcountry. From crisp fried green tomatoes to rich, comforting seafood dishes, this class celebrates the bold, comforting, and deeply flavorful cuisine of the region. Packed with Southern charm, Chef Brian will show you how to balance flavors, highlight local ingredients, and prepare a multi-course meal that feels like a low country coastal feast.

On the menu:

Fried Green Tomato with House Pimento Spread and Carolina Caviar

Southern Shrimp and Stoneground Grits with Crabmeat Gravy

Classic Succotash with Corn & Lima Bean

Bourbon Peach Cobbler with Vanilla Bean Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, May 16, 10:00 am - 12:00 pm

Chef Heather Ude presents:

Kids (Ages 8-12) Bountiful Brunch!

Get ready to brunch like a chef as young cooks will turn classic brunch favorites into something extra special. Mix, flip, and create dishes with gourmet touches, learning cool kitchen skills and tricks from Chef Heather along the way. With plenty of hands-on action, tasting, and creativity, enjoy a brunch that’s just as fun as it is delicious!

On the menu: 

Cinnamon Sugar Pangragatto French Toast with Rhubarb Compote

Mixed Berry Cream Cheese Danish

Potato Fritters with Caramelized Onions with Herb Aioli

Strawberry Mango Sassy

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

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

Saturday, May 16, 6:00 - 8:30 pm

Chef Molly Sell presents:

Tacos & Tequila (Hands On)

Bring a taste of Mexico to the kitchen! Learn to make vibrant salsas, creamy guacamole, and a variety of street-style tacos while exploring techniques that make these classic dishes approachable at home. From savory mushrooms to tender, beer-braised pork and perfectly grilled carne asada, you’ll experience the bold flavors of authentic street tacos in tonight’s fiesta!

On the menu:

Cocktail: Spicy Jalapeno Watermelon Margarita with Tajin Rim

Charred Tomato and Chipotle Salsa

Guacamole with Queso Fresco and Lime

Forest Mushroom and Cabbage Street Tacos 

Beer Braised Pork Street Tacos

Carne Asada Street Tacos

Coconut Quatro Leches Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.