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.

Saturday, January 24th, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Chef’s Table: Bourbon Dinner (Demonstration)

Celebrate the flavors of winter with the warmth of bourbon in this chef demonstration dinner. Chef Amy guides you through a multi-course menu that highlights the versatility of bourbon, from savory glazes and sauces to desserts. Learn professional cooking techniques, flavor pairings, and plating tips as you sit back, relax and enjoy course by course service.. Join us for an evening of cozy winter flavors, culinary craftsmanship, and the subtle warmth of bourbon - a perfect celebration of the season.

On the menu: 

Burnt Citrus & Brown Butter Old Fashioned

Shaved Brussels Sprout & Citrus Salad with Honey-Mustard Vinaigrette

Bourbon Bacon Jam with Buttermilk Biscuits

Rye Whiskey Braised Short Ribs with Caramelized Onions and Thyme

Maple-Bourbon Ice Cream with Candied Bacon & Toasted Pecans

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, January 26th, 6:00 - 9:00 pm

Chef Melissa Nuttall presents:

Scratch Sourdough  (Hands On)

Master the timeless art of sourdough bread in this hands-on master class in sourdough. Whether you're a first-time baker or looking to refine your skills, this class will guide you through the entire process. Chef Melissa will demystify the sourdough bread process and give you the confidence to start baking this classic bread at home! 

You'll 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 your sourdough discard

What you'll take home:
- Two loaves of bread:
* A fresh sourdough loaf that you baked in class
* A bowl of dough you shape to be baked at home the next day
- Recipes and resources for your starter and "discard"
- Suggestions for online and cookbook resources

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, January 28th, 6:30 - 9:00 pm

Chef Clair Smith presents:

Dumplings Around the World (Hands On)

Travel the world through dumplings! From delicate Japanese gyoza to Latin American empanadas, you’ll explore how delicious dough stuffed culinary delights, connect kitchens and traditions all over the world. Chef Clair guides you step by step through doughs, flavorful fillings, and cooking techniques, from steaming and boiling to pan-frying and baking. Come hungry and ready to roll; it’s a world tour of flavor, no passport required! 

On the menu: 

Potato and Cheddar Cheese Pierogi with Chive Cream

Spicy Pan Fried Beef Empanadas with Chimichurri Sauce

Pork and Shrimp Steamed Shu Mai Asian Dumpling with Chili Soy Dipping Sauce 

Apple and Pear Baked Dumplings with Cinnamon Spiced Caramel Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

Chef Molly Sell presents:

Paella España! (Hands On)

Bring a little Mediterranean sunshine to the winter table in this class dedicated to Spain’s most iconic dish, Paella! Chef Molly guides you through the art of making traditional paella, from building a rich saffron-infused base to layering seasonal ingredients that bring depth and comfort to every bite. Using hearty winter produce, fresh seafood, and tender meats, you’ll learn how to balance flavors, master the perfect socarrat (that delicious crispy rice layer), and enjoy the classic flavors of paella. 

On the menu:

Spanish Cheese & Charcuterie 

Albondigas (Spanish Meatballs) en Salsa de Tomate

Traditional Spanish Paella with Chicken Thighs, Chorizo, Shrimp, Clams & Mussels, cooked with Saffron Carnaroli Rice

Classic Crema Catalana with Bruleed Sugar

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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.

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.

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 10:00 - 11:30am

Chef Heather Ude presents:

Little Kids (Ages 6-8): Cupid’s Kitchen

Get ready for a sweet Valentine’s Day adventure in Cupid’s Kitchen! Kids will roll up their sleeves to make heart-shaped cookies, chocolate-dipped goodies, and other festive treats. Cooking has never been this sweet!

On the menu: 

Glazed Chocolate Donuts

Candy Heart Sugar Cookies

Double Chocolate Dipped Pretzels

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

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

Saturday, February 14th, 1:00 - 3:00pm

Chef Heather Ude presents:

Mid Kids (Ages 9-11): Valentine’s Bakeshop

Step into our kitchen where a Valentine baking adventure awaits! Kids will mix, shape, and decorate heart-themed treats, learning baking skills and having a blast. Chef Heather will guide young bakers through each step with fun tips, tricks, and plenty of tasting along the way. 

On the menu: 

Glazed Chocolate Cake Hearts

Strawberry Brownies

Valentine Swirl Chocolate Bark

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

10% discount for parents 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.

Sunday, February 15th, 12:00 - 3:00 pm

Chef Brian Buchna presents:

Mardi Gras Baking

Let the good times roll in this festive, hands-on baking class inspired by the flavors and flair of New Orleans! From sweet Mini King Cakes, pillowy French Quarter beignets and sweet pralines, to a little Southern soul with savory hush puppies, you’ll master deep-frying and dough techniques, learn icing and glazing skills, and pick up tips for creating bakery-quality Southern treats at home. Grab your beads and your apron - it’s time to celebrate Mardi Gras with a little sugar, spice, and plenty of Mardi Gras spirit!

On the menu:

Mini King Cakes with Mardi Gras Icing and Crystal Sugar

Classic French Quarter Beignets with Confectioners Sugar

Savory Corn and Scallion Hush Puppies with Smoked Chili Aioli

New Orleans Pecan Pralines

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

10% discount on all regularly priced merchandise during class.

Monday, February 16th 11:00am - 1:00pm

Chef Heather Ude presents:

Teens (Ages 12-16): Taste the World: Winter Olympics

Explore flavors from around the world while learning real culinary skills worthy of a champion. Each dish celebrates a country that shines on the winter stage - from cozy European comfort food to bold Asian street eats and sweet North American treats.

On the menu: 

Greek Chicken Kabobs with Tzatziki Sauce

Homemade Fettuccine Noodles with Alfredo Sauce

French Crepes with Nutella and Strawberry 

Mango Yogurt Lassi’s 

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

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.