Monday 6/22 - Thursday 6/25, 1:00 pm – 3:00 pm

Chef Heather Ude Presents:

Mid Kids Camp (Ages 9-11): Let Summer Begin!

$225 for all 4 days

It’s time to celebrate summer with aprons on and smiles wide! Kids will cook their way through bright, fresh, summer-inspired recipes that are perfect for the season. Chef Heather shares fruits, veggies, and flavors at their peak, learning fun kitchen skills while turning ingredients into colorful, delicious dishes. 

On the menu:

Monday:Chicken Won Ton Tacos, Fresh Peach Salsa with Homemade Corn Chips, and Strawberry Whoopie Pies

Tuesday: Ham and Cheese Muffins, Tropical Coleslaw, and Coca Cola Cupcakes

Wednesday: Grilled Corn Risotto, Garden Veggie Avocado Salad, and Blueberry Cake Pops

Thursday: Pretzel Chicken Skewers with Fresh Ranch Dip, Lemon Primavera Bow Ties, and Blackberry White Chocolate Cheesecake Cups

Wednesday, June 24, 6:30 - 9:00 pm

Chef Clair Smith Presents:

Down South Seafood Boil (Hands on)

Get ready to roll up your sleeves, dig in, and celebrate the flavors of the South! Chef Clair will guide you through a classic Southern seafood boil, packed with seafood,, corn, potatoes, and bold, buttery seasonings. Start the feast with her famous Cajun deviled eggs, and finish on a sweet note with a tangy, refreshing key lime pie dessert. This class is all about fun, flavor, and a little Southern flair!

On the menu:

Cajun Fried Deviled Eggs

Seafood Boil with Corn on the Cob and Baby New Potatoes

Andouille Mac and Cheese

Sweet Summer Key Lime Pie Bars

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, June 25, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Summer Paella (Hands on))

Dive into the bold flavors of Spanish cuisine with a special focus on paella, Spain’s most iconic dish.From fragrant saffron and ripe tomatoes to fresh summer vegetables and seafood, explore the ingredients that give paella its depth, color, and character. Along the way, you’ll discover how regional influences and seasonal ingredients come together in this classic one-pan dish.

On the menu:

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels and Clams, 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.

Friday, June 26th, 6:30 – 9:00 pm

Chef Robin Nathan Presents:

Sonoma Summer Wine Dinner (Hands On)

Escape to California wine country for an evening inspired by the relaxed elegance and seasonal flavors of Sonoma. Join Chef Robin to create a vibrant summer menu highlighting farm-fresh ingredients, wine-friendly dishes, and rustic techniques that capture the spirit of warm evenings in the vineyard. With curated wine pairings.

On the menu: 

Grilled Flatbreads with Arugula, Burrata, Stone Fruit & Pepita-Cotija Pesto

Spice Crusted Grill-Kissed Tri Tip with Bleu Cheese Butter

Baby Greens with Red Grapes and Artisan Croutons

Goat Cheese Ice Cream with Roasted Balsamic Strawberries. 

With Curated Wine Pairings

Saturday, June 27, 6:00 - 8:30 pm

Chef Brian Bucnha Presents:

Chef’s Table: Lobster Wine Dinner (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef’s table demonstration class. Sit back, relax and enjoy as Chef Brian spotlights techniques and preparations of fresh lobster as the star ingredient. From butter-poached lobster tail to delicate lobster bisque and innovative seasonal pairings, every course tells a story of craftsmanship, coastal flavor, and creative technique. As you dine, enjoy behind-the-scenes insights, interactive Q&A with the chef, and curated wine pairings designed to complement each dish. Whether you're a seafood enthusiast or simply love watching culinary mastery unfold, this chef-led dinner offers a front-row seat to fine dining at its most engaging and delicious.

On the menu:

Chilled Mango Salad with Chile, Jamon and Tamarind Vinaigrette

Coastal Maine Lobster Bisque with Creme Fraiche and Chive

Butter Poached Lobster with Saffron Risotto

Grand Marnier Souffle with Orange Crème Anglaise

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, June 30, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Best of Summer: Grilling (Hands on)

Get ready to fire up the grill and turn up the heat! Chef Molly explores the art of grilling, with bold flavors, and the best of summer ingredients. From perfectly seared meats to smoky vegetables and sweet, caramelized desserts, this class will give you the skills and confidence to elevate your summer BBQ game. You’ll discover how to balance smoke, seasoning, and freshness, transforming everyday ingredients into dishes that taste like a backyard feast straight from a professional kitchen.

On the menu:

Salad Niçoise with Grilled Tuna

Skewered Zucchini Strips with Lemon and Hazelnuts

Grilled Summer Corn Elotes with Cotija, Lime and Chile

Grilled Marinated Flank Steak with Smoky Cucumber Chimichurri

Cast Iron Peach and Almond Cobbler with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, July 1, 6:00 pm – 9:00 pm

Chef Heather Ude Presents:

Make and Take: Fourth of July Pies (Hands On)

Make it, take it and bake it off at home! Create two pies in this class to bring to your 4th of July gatherings. A summery peach cream pie with graham cracker pretzel cracker and a mixed berry pie with homemade flaky pie dough, a filling of summer's best berries, topped with oatmeal streusel and brown sugar whipped cream. Baking, holding, and freezing instructions will be provided. Enjoy wine and a charcuterie board during class. 

On the menu: 

4th of July Berry Pie with Oatmeal Crumble & Brown Sugar Whipped Cream

Summer Peachy Cream Pie with Graham Cracker Pretzel Crust

Marché Cheese & Charcuterie during class

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 2, 6:00 pm – 9:00 pm

Chef Heather Ude Presents:

Make and Take: Fourth of July Pies (Hands On)

Make it, take it and bake it off at home! Create two pies in this class to bring to your 4th of July gatherings. A summery peach cream pie with graham cracker pretzel cracker and a mixed berry pie with homemade flaky pie dough, a filling of summer's best berries, topped with oatmeal streusel and brown sugar whipped cream. Baking, holding, and freezing instructions will be provided. Enjoy wine and a charcuterie board during class. 

On the menu: 

4th of July Berry Pie with Oatmeal Crumble & Brown Sugar Whipped Cream

Summer Peachy Cream Pie with Graham Cracker Pretzel Crust

Marché Cheese & Charcuterie during class

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, July 8, 6:00 – 8:30 pm

Chef Robin Nathan Presents:

7/8 Filipino Grill (Hands On)

Explore the art of ihaw-ihaw (Filipino barbecue) - where sweet, smoky, tangy, and savory flavors come together over open flame. Chef Robin shares how to balance marinades, master high-heat grilling, and build layers of flavor that define this beloved cuisine. Prepare a curated menu of Filipino grill favorites from seafood ceviche to juicy skewers. Along the way, create traditional quick pickled sides, and grilled accompaniments that bring brightness and contrast to every bite.

On the menu: 

Tuna Kinilaw - Filipino Style Ceviche

Shrimp and Veggie Lumpia Cups in Crispy Wonton Cups

Chicken Adobo Skewers

Quick Pickled Fruit and Herb Salad

Layered Mango & Cream Float

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 9, 6:30 – 9:00 pm

Chef Clair Smith Presents:

7/9 French Summer Bistro (Hands On)

Step into the charm of a Parisian café, where rustic elegance meets seasonal simplicity, preparing a multi-course menu inspired by the relaxed, flavorful fare of France’s beloved neighborhood bistros. Using the best of summer’s bounty, Chef Clair will guide you through iconic french dishes. Along the way, you’ll pick up classic techniques, from mastering pan sauces to balancing flavors. Whether you're planning your next dinner party or just love French cuisine, this class brings the flavors of summer in Paris straight to your plate.

On the menu: 

French Vidalia Onion Tart 

Lemon Caper Chicken

Pommes Anna Layered Potatoes

Bacon Wrapped Asparagus with Tarragon Bernaise Sauce

Classic French Crepes with Chocolate and Raspberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, July 10, 6:30 – 9:00 pm

Chef Paul Richards Presents:

7/10 Global Summer Sliders (Hands On)

Take your tastebuds on a trip - building bold, flavor-packed sliders inspired by cuisines from around the world - each one perfectly sized and seriously craveable. Chef Paul celebrates summer with a lineup of globally inspired sliders featuring fresh ingredients, vibrant sauces, and creative combinations. Learn techniques for building balanced, memorable bites that are perfect for entertaining all season long. 

On the menu: 

Smoked Tomato Salad Cup

Puerto Rican Plantain Jibarito 

Buffalo Chicken Slider with Ranch

The Roman Dip - Rosemary Pork Loin French Dip on Focaccia Squares

Chocolate Ice Cream “Burgers” with Butter Cookie Bun with White Jimmies 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday 7/13 - Thursday 7/16, 10:00 am – 12:30 pm

Chef Heather Ude Presents:

Teen Camp (Ages 12-16): Global Culinary Tour

Pack your aprons and passports - we’re going on a culinary world tour! Explore the flavors, recipes, and traditions of Italy, Greece, France and Spain. From rolling pasta to frying cheesy saganaki and crafting sweet french pastries, campers will learn new cooking skills preparing hands-on recipes inspired by each country.

On the Menu:

Monday:  Italy

Tomato Basil Margherita Pizza

Homemade Pasta with Cheesy Chicken Parmesan Bites

Fresh Tomato Marinara Sauce

Chocolate Dipped Cannoli

Tuesday: Greece

Pan Fried Saganaki Cheese

Keftedes - Greek Meatballs with Creamy Tzatziki Sauce

Patatosalata - Roasted Greek Potatoes

Loukoumades - Greek Donuts with Honey Drizzle

Wednesday: France

Cheesy Chicken Roulade

Classic French Aligot Creamy Mashed Potatoes

Ham & Cheese Croque Monsieur

Lemon Sugar Crepes with Macerated Strawberries and Chantilly Cream

Thursday: Spain

Egg Torta Espanola

Manchego Cheese and Serrano Ham Grilled Cheese Bites

Traditional Spanish Potatoes with Garlic Aioli

Churros Con Chocolate

Tuesday, July 14, 6:00 – 8:30 pm

Chef Molly Sell Presents:

7/14 Summer Pizza Night (Hands On)

Pizza night, summer style! Stretch, top, fill and bake pizzas using fresh, seasonal ingredients and bold flavor combinations. Alongside traditional pizza, create a house-made stromboli, rolling and filling a golden, baked dough with savory layers designed for slicing and sharing, and a deep dish-style pizza, focusing on a rich, buttery crust and hearty, layered fillings that deliver big flavor in every bite. From classic favorites to creative summer twists, you’ll learn the secrets to great dough, balanced toppings, and perfectly baked crusts - perfect for summer entertaining. 

On the menu: 

Summer Peach & Tomato Caprice with Fresh Basil

Classic Pizza Margherita

Stromboli with Provolone, Capicola and Genoa Salami

Chicago Style Deep Dish Pizza with Italian Sausage and Pepperoni

Chocolate Torta Tenerina

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, July 15, 6:00 – 8:30 pm

Chef Clair Smith Presents:

7/15 Family Class: From the Vine (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. From corn, to peaches and tomatoes, summer is the season for tasting the best produce of the year. Learn, create and share a meal together as a family, celebrating the best of the Midwest’s growing season. Price is per person.

On the menu:

Roasted Sweet Corn Bruchetta

Hand Rolled Meatballs with Summer Peach BBQ Sauce

Smashed Baby Red Potatoes with Herby Butter

Summer Berry and Lemon Curd Parfaits

Price is Per Person. Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, July 16, 6:30 – 9:00 pm

Chef Brandy Fernow Presents:

7/16 Weekend at the Lake (Hands On)

Inspired by breezy evenings, seasonal ingredients, and meals meant to be shared, this lake house inspired dinner captures the feeling of gathering around the table after a day on the water - easy, inviting, and effortlessly refined. Prepare a fresh, seasonal menu that highlights summer’s best proteins, vibrant vegetables, bright herbs, and simple, flavorful sides designed for warm-weather dining. Casual, cozy, and quietly elevated tonight is all about great food, good company, and savoring the simple moments of summer.

On the menu: 

Hibiscus & Lime Margaritas

Balsamic Farro Salad with Burrata and Pistachio

Shrimp Po’Boy Sandwich with Pickled Summer Veggies and Herbed Remoulade Sauce 

Sweet Corn and Chive Campanelle Pasta with Crisp Pancetta

Blueberry Peach Buckle with Vanilla Bean Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, July 17, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Summer Paella (Hands on)

Dive into the bold flavors of Spanish cuisine with a special focus on paella, Spain’s most iconic dish.From fragrant saffron and ripe tomatoes to fresh summer vegetables and seafood, explore the ingredients that give paella its depth, color, and character. Along the way, you’ll discover how regional influences and seasonal ingredients come together in this classic one-pan dish.

On the menu:

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels and Clams, 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.

Saturday, July 18, 10:00 am – 1:00 pm

Chef Brian Buchna Presents:

7/18 Berry Baking Bash (Hands On)

Get ready for a sweet summer celebration, baking through the season’s best berries. From flaky, golden pastries to fresh, vibrant desserts,  learn techniques to make the most of ripe and ready berries. Explore essential baking techniques while working to create treats that are as vibrant as they are bursting with berry flavor.

On the menu: 

Golden Raspberry & Blackberry Sour Cream Coffee Cake with Cinnamon Streusel

Raspberry Lemon Curd Tartlets with Mint and Currant

Strawberry-Balsamic and Mascarpone Cream Puffs

Honey-Glazed Blueberry Cornmeal Muffins with Cardamom-Vanilla Butter

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

10% discount on all regularly priced merchandise during class.

Saturday, July 18, 6:00 - 8:30 pm

Chef Molly Sell Presents:

7/18 Summer in the Hamptons (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.

Inspired by the understated elegance of summer in the Hamptons, capture the effortless style of warm-weather entertaining at its finest. Explore a thoughtfully curated menu that reflects the signature balance of coastal influence and garden-driven flavors the Hamptons is known for. Gain inspiration for hosting with confidence, bringing that signature “Hamptons summer” feel to your own table. It’s all about creating meals that are fresh, stylish, and effortlessly sophisticated - perfect for long evenings, good company, and memorable summer gatherings.

On the menu: 

Oysters Rockefeller

Sweet Corn Blinis with Crème fraiche and Caviar

Tuna Tartare Tacos in Jicama shells

Summer Tomato Tarts

Linguini with Fresh Clams

Hand Torched Swiss Meringue Smores

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday 7/20 - Tuesday 7/21, 1:30 pm – 3:00 pm

Chef Heather Ude Presents:

Little Kids Camp (Ages 6-8): Summer Adventures

Join Chef Heather for a hands-on cooking adventure! Little chefs will cook their way through summer fun themes - Trip to the Zoo and Sunny Day Picnic. From a culinary safari to the perfect picnic, kids will make fun, tasty recipes while picking up kitchen cooking skills.

On the menu:

Monday - Trip to the Zoo:

Kangaroo Spring Rolls

Elephant Knot Pretzels with Cheesy Cheetah Dipping Sauce

Rainbow Fruit Skewers with Marshmallow Crème

Tuesday - Sunny Day Picnic:

Ranch Chicken Pinwheels

Strawberry Pasta Bowties

Lemon Crinkle Cookies

Monday 7/20 - Thursday 7/23, 10:00 am – 12:00 pm

Chef Heather Ude Presents:

Mid Kids Camp (Ages 9-11): Baking Bootcamp

Get ready to roll, mix, and whip your way through a hands-on baking adventure! In Baking Bootcamp, campers will learn the basics of baking while creating delicious treats to be proud of. From cookies and muffins to quick breads and sweet pastries, kids will practice measuring, mixing, decorating, and following recipes, learning essential skills and building confidence in the kitchen.

On the menu:

Monday: Cookies and Scones

Lemon Blueberry Scones with Lemon Glaze

Chocolate Chip Dessert Pizza

Strawberry Pop Tart Cookies

Tuesday: Muffins and Breads

Bacon and Three Cheese Muffins

Homemade Flatbread Pizzas

Cinnamon Glazed Monkey Bread

Wednesday:  Fruit Desserts

Mini Fruit Tarts with Pastry Cream

Lemon Crinkle Cookies

Summer Peach Pastry Squares

Thursday: Breakfast Baking

Cinnamon Brown Sugar Pop Tarts

Double Chocolate Donuts

Puff Pastry Breakfast Pizza

Wednesday, July 22, 6:00 – 8:30 pm

Chef Paul Richards Presents:

7/22 Summer Aegean (Hands On)

Celebrate the bright, sun-soaked flavors of the Aegean region. Chef Paul highlights the vibrant ingredients and time-honored techniques found in Greek cooking. Citrus, fresh herbs, olive oil, and peak-season vegetables, coming together in a menu that’s perfect for summer. Along the way, you’ll pick up versatile techniques for working with seasonal produce, balancing brightness with richness, and creating dishes that are as beautiful as they are delicious. 

On the menu: 

Pita Chips with Pulled Chicken “Souvlaki” & Tzatziki Sauce

Greek Salad with Cucumber and Tomato in a Mint Infused Red Wine Vinaigrette

Lemon Garlic Feta Shrimp with Dilled Rice

Orange Laced Almond Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 23, 6:30 - 9:00 pm

Chef Brian Buchna  presents:

Summer Al Fresco (Hands On

Create an unforgettable, open-air feast that captures the essence of summer evenings- delicious food, relaxed ambiance, and the joy of dining with friends and family. Under the guidance of Chef Brian, create a stunning, seasonal menu of dishes that are perfect for enjoying outdoors. 

On the Menu:

Whipped Lemon Ricotta Crostini, Balsamic Roasted Grapes, Slivered Almond, Thyme

Panzanella Insalata, Grilled Romaine, Sourdough, Cucumber and Basil

Chicken Piccata, Lemon Caper Sauce, Linguine, Blistered Tomato

Classic Tiramisu, Kahlua, Orange Mascarpone, Salted Pistachio

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.