Collection: Hands On Cooking Classes

Wednesday, May 20, 6:30 - 9:00 pm

Chef Clair Smith presents:

Farmers Market - Vegetarian (Hands On)

Celebrate the beauty and bounty of spring! Learn how to take fresh, in-season ingredients from your local farmers market and transform them into dishes that are bright, flavorful, and full of life. Discover how to highlight the natural flavors of spring’s best vegetables, herbs, and fruits while creating a complete seasonal meal. From crisp, vibrant sides to comforting mains and a light, refreshing dessert, each dish reflects the freshness and energy of springtime cooking!

On the menu: 

Homemade Farfalle Pasta with Confit Cherry Tomatoes and Pecorino Cheese

Savory Spinach and Wild Mushroom Bread Pudding

Roasted Broccoli Rabe with Lemon and Hot Honey

Fresh Blueberry Panna Cotta 

Wine and Beer included in class.

10% discount on all priced merchandise during class.

Thursday, May 28, 6:30 - 9:00 pm

Chef Molly Sell  presents:

Summer from the Farm (Hands On)

The rich farmlands of the Midwest are springing to life, offering a bounty of fresh, vibrant ingredients that celebrate the season. Tender greens, soon-to-be-sweet berries, and locally grown produce inspire dishes that are both comforting and full of flavor. Chef Molly brings the best of the heartland’s spring harvest to the table tonight!

On the menu:

Dutch Baby with Goat Cheese, Lemon and Watercress

Green Bean, New Potato, Red Onion and Radish Salad with Soft Egg

Brown Butter Roasted Salmon

Pasta Carbonara with Rosemary Ham & Spring Peas

Strawberry Rhubarb Lemon Crumble with Sweet Chantilly Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

Chef Paul Richards  presents:

Steakhouse Italia (Hands On)

Experience the best of Italian flavors and classic steakhouse cooking. Learn to prepare perfectly grilled steaks, bold and flavorful sides, and Italian-inspired dishes that are as indulgent as they are delicious.. From crafting an elegant antipasti platter to grilling a juicy Tagliata di Bue, Chef Paul combines expert instruction, restaurant-quality techniques, and hands-on cooking. Leave with new skills, fresh ideas, and the confidence to recreate an Italian steakhouse experience at home.

On the menu:

Godfather Cocktail 

Antipasti Platter with Italian Charcuterie Meats & Cheeses

Insalata Cesare

Tagliata di Bue - Sliced Grilled Strip Loin with Rosemary Oil, Rapini with Toasted Sliced Garlic

Stracchino Mashed Potatoes

Parfait al Cioccolato e Torte di Nocciole - Mascarpone Chocolate Mousse with Espresso & Hazelnut Ladyfinger Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, June 3, 6:00 - 8:30 pm

Chef Clair Smith presents:

Family Class: Fire up the Grill (Hands On)

Get ready to turn up the heat! It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Chef Clair will teach you the art of grilling delicious, perfectly charred dishes that are sure to be on the family menu all summer long. 

On the menu: 

Grilled Watermelon Salad

Grilled Skirt Steak Tacos with Fresh Peach Salsa

Grilled Corn Fritter with Lime Crema 

Grilled Butter Pound Cake with Fresh Berry Compote & Whipped Cream

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Thursday, June 4, 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.

Friday, June 5, 6:30 - 9:00 pm

Chef Robin Nathan  presents:

Baja Beach Eats (Hands On)

Join Chef Robin as she brings the bold, bright, and fresh flavors of Mexico’s Baja Peninsula to the kitchen! Learn to create vibrant dishes inspired by Baja Fresh’s signature style- where fresh ingredients and zesty flavors take center stage. 

On the menu:

Hibiscus Spritz Cocktail

Mexican Style Shrimp Cocktail

Baja Fried Fish Tacos with Cabbage, Crema and Pickled Onions

Classic Mexican Rice

Negro Modelo Ice Cream with Brown Sugar Crumbs

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, June 10, 6:00 - 8:30 pm

Chef Clair Smith presents:

Family Class: Fire up the Grill (Hands On)

Get ready to turn up the heat! It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Chef Clair will teach you the art of grilling delicious, perfectly charred dishes that are sure to be on the family menu all summer long. 

On the menu: 

Grilled Watermelon Salad

Grilled Skirt Steak Tacos with Fresh Peach Salsa

Grilled Corn Fritter with Lime Crema 

Grilled Butter Pound Cake with Fresh Berry Compote & Whipped Cream

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Saturday, June 13th, 10:00 am - 1:00 pm 

Chef Molly Sell  presents:

Summer Pies & Tarts (Hands On)

Celebrate the flavors of summer and learn to craft mouthwatering pies and tarts filled with the freshest seasonal fruits, citrus, and fillings—perfect for warm-weather gatherings, picnics, or just a sweet treat to enjoy at home. Each guest will take home a Tartlet and a Mini Pie.

On the menu: 

Fresh Peach Pie with Almond Crumble

Mini Chocolate Salted Caramel Tartlet

Classic French Custard Tart with Glazed Fruit and Berries

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

10% discount on all regularly priced merchandise during class.

Sunday, June 14th, 12:00 pm - 3:00 pm 

Chef Molly Sell  presents:

Summer Pies & Tarts (Hands On)

Celebrate the flavors of summer and learn to craft mouthwatering pies and tarts filled with the freshest seasonal fruits, citrus, and fillings—perfect for warm-weather gatherings, picnics, or just a sweet treat to enjoy at home. Each guest will take home a Tartlet and a Mini Pie.

On the menu: 

Fresh Peach Pie with Almond Crumble

Mini Chocolate Salted Caramel Tartlet

Classic French Custard Tart with Glazed Fruit and Berries

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

10% discount on all regularly priced merchandise during class.

Tuesday, June 16, 6:30 - 9:00 pm

Chef Clair Smith Presents:

French Bistro l’été (Hands on)

Experience the essence of a Parisian bistro right in our kitchen as you learn to create beloved French dishes that are both comforting and elegant. Discover the fundamental techniques and ingredients that define French bistro cooking. From rich sauces to perfectly cooked meats, immerse yourself in the classic flavors of Parisian dining. Savourer! 

On the menu: 

Savory Chevre Cheese Souffles

Mustard & Herb Crusted Chicken with Orange Pan Sauce

Roasted Asparagus with Scratch Hollandaise Sauce

French Apple Tarte Tatin 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, June 18, 6:30 - 9:00 pm

Chef Robin Nathan Presents:

It’s the beginning of summer, let’s get the party going! This is a no-fuss get together designed to be easy, breezy, and tasty. Think handheld for summer party fare; one hand for nibbles and bites, one for frosty cocktails. String some lights, strike up the tiki torches, and choose your favorite playlist; it’s porch party time!  

On the menu:

Beer Shandies with Fresh Lemonade

Grilled Shishitos with Goat Cheese Aioli

Grilled Spice Rubbed Tri Tip Steak

Crunchy Green Salad with Avocado, Pepitas and Salsa Mexicana 

Southern Style Peach & Blueberry Cobbler with Homemade Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

It’s the beginning of summer, let’s get the party going! This is a no-fuss get together designed to be easy, breezy, and tasty. Think handheld for summer party fare; one hand for nibbles and bites, one for frosty cocktails. String some lights, strike up the tiki torches, and choose your favorite playlist; it’s porch party time!  

On the menu:

Beer Shandies with Fresh Lemonade

Grilled Shishitos with Goat Cheese Aioli

Grilled Spice Rubbed Tri Tip Steak

Crunchy Green Salad with Avocado, Pepitas and Salsa Mexicana 

Southern Style Peach & Blueberry Cobbler with Homemade Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, June 19, 6:30 - 9:00 pm

Chef Brian Buchna Presents:

Date Night Summer Solstice (Hands on)

The longest day of the year seems like the ideal excuse for a party! The spotlight is on all things so much better in the summer: juicy fresh fruits, fresh from the garden herbs and vegetable, grilled meats, and sparkly, light and refreshing batched cocktails. Turn your extra-long day into one extra-long party filled night.

On the menu:

“Golden Sun” Salad with Yellow Heirloom Tomato, Burrata, and Preserved Lemon Vinaigrette

Grilled Spiced Steak Medallions with Peach Habanero Glaze

Mint Israeli Couscous with Radish & Roasted Red Pepper

Raspberry & White Chocolate Eton Mess Trifle with Meringue Shards

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, June 20, 6:00 - 8:30 pm

Chef Paul Richards Presents:

Carolina BBQ (Hands on)

The Carolinas' boast one of the country’s oldest and most vibrant barbecue traditions. With grilling season heating up, it’s time to brush up on your barbeque knowledge and experience Carolina’s finest. Vinegar-based sauce, piled high pork, and traditional sides are on the table tonight!

On the menu:

Quick Cherry Bounce Cocktail

Powdersville Corn Fritters with Bacon Chive Aioli

Bean Salad with Carolina Mustard Dressing

Pulled Pork with Red Slaw & Greenville Vinegar Sauce

Blueberry Cobbler with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

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.

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.

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.

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.

Saturday, July 25, 6:00 – 8:30 pm

Chef Clair Smith Presents:

7/25 Farm to Table (Hands On)

The rich farmlands of the Midwest are springing to life, hinting at all the edible treasures the heartland has to offer. Tender greens, summer-sweet berries, and locally grown wheat are all the yield of the flatlands. Celebrate the best of the season with a farm-to-table approach to cooking. This class focuses on fresh, locally inspired ingredients and simple techniques that highlight their natural flavor. Prepare a thoughtfully composed menu centered on seasonal produce, learning how to build balanced, vibrant dishes with ease.

On the menu:

Spiked Watermelon Strawberry Aqua Fresca

Grilled Pork with Peach & Pineapple Chutney

Summer Vegetable Maque Chox

Wild Mushroom Risotto 

Fresh Cherry Almond Crisp with Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, July 28, 6:00 – 8:30 pm

Chef Melissa Nuttall Presents:

7/28 Summer Garden Focaccia (Hands On)

In this technique-based class, we’ll turn seasonal ingredients into stunning garden-inspired focaccia bread. Using vibrant herbs, vegetables, and creative techniques, you’ll design your own focaccia masterpiece that looks as beautiful as it tastes. Each guest will craft a personalized focaccia to take home - and enjoy warm, freshly baked bread with cheese and charcuterie during class. It’s a flavorful, fun way to honor the season’s harvest and unleash your inner bread artist.

On the menu: 

Take Home: Homemade Focaccia with Summer Herbs & Veggies

Marché Cheese & Charcuterie during class

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 30, 6:30 – 9:00 pm

Chef Molly Sell Presents:

7/30 Escape to the Cape (Hands On)

From the moment you cross the Bourne and Sagamore Bridges to the charming tip of Provincetown, Cape Cod offers a feast for the senses. Whether you're craving the nostalgic flavors of classic clam shacks and lobster huts or seeking the elegance of world-class dining, the Cape has something to satisfy every palate. Join us for a culinary escape where we’ll explore the best of traditional New England fare, bringing the fresh, coastal flavors of Cape Cod right to the kitchen.

On the menu: 

Creamy New England Clam Chowder with Torn Croutons & Chives

Cape Cod Chopped Salad with Crisp Apples, Walnuts & Blue Cheese

Fresh Catch Lobster Mac and Cheese

Apple Cider Donuts with Vanilla Bean Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 1, 6:00 – 8:30 pm

Chef Brian Buchna Presents:

8/1 Summer Southern BBQ (Hands On)

Fire up your appetite and dive into the bold, smoky flavors of the South in this hands-on summer BBQ cooking class! Whether you’re a backyard grill master or just love the comfort of Southern cooking, this class will guide you through essential techniques of barbecue, bold spice blends, and crave-worthy side dishes. From mastering marinades to working the grill, Chef Brian is bringing true Southern hospitality to the summer table.

On the menu: 

Alabama White Sauce BBQ Wing

Aged-Cheddar Jalapeno Cornbread with Bacon Jam-Honey Butter 

Carolina Coleslaw with a Red Cabbage Twist

Bourbon Peach BBQ Baby Back Ribs 

Butterfinger Poke Cake with Salted Caramel Whip

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, August 5, 6:00 – 8:30 pm

Chef Clair Smith Presents:

8/5 Farmers Market Vegetarian (Hands On)

Savor the best of summer with vibrant, vegetarian dishes that highlight the season’s freshest ingredients! From peaches to summer herbs,  berries and more, discover how to turn the bounty of summer into beautiful, delicious meals that are both nourishing and bursting with flavor. From refreshing salads to hearty grains, Chef Clair transforms farmers market ingredients into a crave-worthy dinner!

On the menu: 

Heirloom Tomato and Fresh Peach Salad with Tomato Vinaigrette

Grilled Vegetable and Herbed Goat Cheese Tart

Lemon and Herb Farro

Caramelized Green Beans with Almond Gremolata 

Honey Roasted Summer Berry Short Cakes

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, August 6, 6:30 – 9:00 pm

Chef Molly Sell  Presents:

8/6 Summer Paella (Hands On)

Step into the vibrant culinary traditions of Spain where bold flavors, shared cooking, and time-honored technique come together in one iconic dish. Explore the art of building authentic paella from the ground up - layering aromatics, seasoning, and carefully selecting ingredients to create deep, complex flavor. Chef Molly learns how to properly toast the classic carnaroli rice, infuse it with saffron and broth, and develop the signature socarrat - the prized caramelized crust at the bottom of the pan. Bold, aromatic, and designed for gathering, paella is a celebration of Spain’s most beloved communal dish—best enjoyed straight from the pan.

On the menu: 

Tomatillo Toasts with Serrano Ham and Manchego

Summer Seafood Paella with Cod, Shrimp, Mussels & Clams

With Spanish 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, August 14, 6:30-9:00

Chef Amy Lukasik Presents:

8/14 Summer Night in Thailand (Hands On)

It’s Thai night! Explore the vibrant flavors, fragrant spices, and colorful ingredients that make Thai cuisine so uniquely irresistible. Learn the perfect balance of sweet, sour, salty, and spicy while preparing iconic dishes from Spring Rolls to Pad Thai, finishing off the night with classic sweet mango rice pudding. This flavorful escape to Thailand is the summer night dinner you didn’t know you needed!

On the menu:

Summer Spring Rolls with Peanut Dipping sauce

Thai Beef Salad with Garlic Chili Dressing 

Classic Pad Thai with Shrimp

Black Forbidden Rice Pudding with Mango

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, August 16, 12:00 - 3:00 pm

Chef Brian Buchna Presents:

8/16 Summer Jams, Scones & Biscotti (Hands On)

Celebrate the sweetest flavors of the season! Learn how to turn peak-season fruit into vibrant, small-batch jams - perfectly balanced with the right touch of sweetness and brightness. Bake tender, buttery scones and crisp, golden biscotti designed to pair beautifully with your homemade preserves. Along the way, Chef Brian shares essential techniques for fruit preparation, dough handling, and achieving the ideal texture in classic scones and biscotti. Bring home samples of both your jams!

On the menu: 

Bourbon-Vanilla Peach Preserves

Strawberry, Balsamic and Black Pepper Jam

Lemon Ricotta Almond Scones

Pistachio Cranberry Biscotti

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

10% discount on all regularly priced merchandise during class.

Friday August 21, 6:30 – 9:00 pm

Chef Paul Richards Presents:

8/21 Summer in Normandy (Hands On)

Transport yourself to the French countryside and explore the rustic elegance of Normandy’s summer cuisine - known for its rich dairy, fresh seafood, orchard fruits, and timeless technique. From savory classics with a coastal influence to lightly sweet finishes that celebrate peak-season fruit, each recipe reflects the charm and generosity of Norman cooking. Chef Paul shares foundational French techniques with a menu that feels both comforting and sophisticated - perfect for relaxed summer entertaining. Bon appétit!

On the menu: 

Pays d’Auge Sparkling Cidré

Galette Complète - Buckwheat Crepe with Cheese, Ham & Egg

Moules Marinières - Mussels in Wine & Butter Broth

Côtelette de Porc Normandie - Pork Chop with Apple Calvados Sauce

Haricots Verts & Purée de Pomme de Terre

Camembert with Dried Fruit & Nuts

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, August 22, 6:00 – 8:30 pm

Chef Molly Sell Presents:

8/22 Date Night: Summer Wine Dinner (Hands On)

Celebrate the ease and elegance of summer entertaining in this class centered around beautifully paired wines and seasonal cuisine. Create a multi-course menu designed to highlight the freshest ingredients of the season - ripe produce, vibrant herbs, and light, refined preparations that let each element shine. From crisp, refreshing whites to bright rosés and lighter reds, each pour is thoughtfully selected to complement the menu and showcase the art of pairing. Come ready to cook, sip, and savor—this is summer dining at its finest.

On the menu: 

Marche Cheese & Charcuterie Plate

Heirloom Tomato and Fontina Cheese Tart with Dressed Greens

Fresh Berry Salad with Feta, Baby Cucumber, Avocado, Hazelnuts and Orange Vinaigrette

Marinated and Grilled Flank Steak with Chimichurri 

Strawberry Rhubarb Lemon Crumble a la Mode

With Wine Pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, August 25, 6:00 – 8:30 pm

Chef Molly Sell Presents:

8/25 Vine Ripened Summer (Hands On)

Celebrate the height of summer flavor where sun-ripened produce and fresh herbs take center stage in every dish. Chef Molly highlights the simple beauty of seasonal cooking, where quality ingredients and thoughtful techniques come together to create unforgettable meals. From heirloom tomatoes and fresh herbs, to ripe and ready corn and peaches - be inspired to savor every bite of the season. 

On the menu: 

Sweet Summer Corn Chowder with Shrimp

Cast Iron Cheddar Corn Bread

Salad Niçoise with Seared Ahi Tuna and a Lemon Herb Vinaigrette

Summer Strawberry Buttermilk Shortcakes

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, August 27, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

8/27 Baja Surf & Turf (Hands On)

Bring the bold, sun-soaked flavors of Baja to the table. Inspired by coastal Mexico’s vibrant food scene, create a crave-worthy surf and turf menu that pairs fresh seafood with perfectly grilled meats, all layered with bright citrus, smoky chiles, and herb-forward salsas. From zesty seafood preparations to richly seasoned meats, each element is designed to deliver contrast - light and bold, smoky and fresh, indulgent and refreshing. Expect big flavors, relaxed coastal vibes, and a menu perfect for sharing.

On the menu: 

Tequila Spiked Queso Fundido with Chorizo and Peppers

Lobster and Corn Tostada with Avocado-Lime Mousse and Crispy Leek

Guajillo Rubbed Flank Steak with Charred Scallion “Chimmi” and Homemade Tortilla

Mexican Chocolate “Pot de Creme” with Cinnamon and Cayenne

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday September 2, 6:00 – 8:30 pm

Chef Clair Smith Presents:

9/2 Coastal Summer (Hands On)

Capture the relaxed elegance of seaside dining in this hands-on class inspired by coastal summer flavors. Bright, fresh, and effortlessly refined, this class celebrates the kind of food meant to be enjoyed outdoors - preferably with a breeze, good company, and something chilled in your glass. Prepare a seasonal menu rooted in coastal ingredients like fresh seafood, citrus, herbs, and garden-grown produce. Learn approachable methods for cooking fish and shellfish, building vibrant sauces, and a perfect summer dessert. Fresh, breezy, and full of sunshine, coastal summer cooking is a celebration of simple luxury by the sea.

On the menu:

Tomatini Cocktail

Summer Green Salad with Crab Cake and Green Goddess Dressing

Lemon and Fresh Herbed Shrimp with Homemade Linguini

Summer Vegetable Succotash

Mixed Berry and Peach Galette 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday September 3, 6:30 – 9:00 pm

Chef Brian Buchna Presents:

9/3 Date Night: Parisian Garden (Hands On)

Step into a sun-dappled Parisian garden, where simple ingredients and timeless technique come together in effortlessly elegant ways. Inspired by the charm of outdoor dining in France, Chef Brian celebrates fresh herbs, seasonal vegetables, and light, refined dishes that feel both rustic and sophisticated. Prepare a curated menu rooted in classic French flavors and learn essential techniques for balancing flavors, layering textures, and presenting dishes with understated elegance. Relaxed yet refined, it’s an invitation to slow down, savor, and cook the French way.

On the menu: 

St. Germain Cucumber Spritz Cocktail

Fresh Chevre and Herbed Tartine with Honeyed Fig and Micros

Traditional Ratatouille “Confit Byaldi” with Piperade

Salmon en Papillote - Steamed in Parchment with Citrus, Leeks and Vermouth

Lavender Infused Creme Brulee with Fresh Blackberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday September 10, 6:30 – 9:00 pm

Chef Molly Sell Presents:

9/10 Fiesta de Verano Mexican (Hands On)

Fiesta de Verano brings together the warmth of tradition with the brightness of seasonal cooking for a menu that’s as colorful as it is delicious. Prepare classic Mexican techniques - layering smoky, spicy, citrusy, and herbaceous flavors in every bite. From handmade salsas and street-style favorites to grilled specialties and refreshing accompaniments, each recipe is designed for sharing and celebrating. Bold, joyful, and full of energy, this class is a summer celebration of Mexican cooking at its best.

On the menu: 

Shrimp and Avocado Tostadas

Chicken Enchiladas Suizas

Huevos Enfrijolados - Eggs on Spicy Black Beans

Spicy Classic Mexican Rice

Coconut Quatro Leches Cake

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday September 11, 6:30 – 9:00 pm

Chef Paul Richards Presents:

9/11 Game Day - Italia Style (Hands On)

Tailgate Italia is where Italian comfort meets game day energy. Inspired by long afternoons outdoors, shared tables, and bold regional flavors, this class is all about food that’s meant to be passed, picked up, and devoured. Create a menu of Italian-inspired game day dishes with a seasonal twist - with savory bites, hearty handhelds, vibrant antipasti, and grilled specialties layered with fresh herbs, olive oil, and bright Mediterranean flavor. 

On the menu: 

Basil Limoncello Fizz

Mini Grilled Pizzetas with Roasted Portobello Mushrooms and Sopressata

Italian Friselle Panzanella Salad with Champagne Vinaigrette, Roma Tomato, Basil & Cucumber

Italian Sausage Patty Hoagies with Provolone and Stewed Peppers & Onion Relish

Caesar Style Potato Salad

Chocolate Drizzled Biscotti

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, September 12, 10:00-11:30 am

Chef Heather Ude Presents:

9/12 Little Kids Ages 6-8: Orchard Baking (Hands On)

Inspired by the magic of picking apples straight from the trees, kids will mix, measure, stir, and decorate their way through orchard inspired favorites. Each sweet baked treat highlights natural flavors and encourages creativity, teamwork, and hands-on learning. Full of seasonal fun, this class is a delicious way for little chefs to experience the joy of cooking from orchard to oven.

On the menu: 

Sweet Apple Salsa with Cinnamon Sugar Chips

Baked Apple and Pear Pastry Roll Ups

Apple Pie Smoothies with Cinnamon Whipped Cream

This is designed as a drop off class.

10% discount on all regularly priced merchandise during class.

Saturday, September 12, 1:00 - 3:00 pm

Chef Heather Ude Presents:

9/12 Mid Kids Ages 9-11: Fall Bakeshop (Hands On)

Step into an autumn-inspired bakeshop class, creating seasonal baked goods from scratch. Chef Heather focuses on building real baking skills while exploring the warm, comforting flavors of fall - from cinnamon, apples, plums, pears and more. Learn essential techniques like measuring and mixing with precision, working with doughs and batters, and understanding how ingredients work together to create perfect texture and flavor. From golden-baked treats to beautifully finished pastries, participants will gain confidence in the kitchen while producing bakery-style results.

On the menu: 

Apple Pie Cupcakes

Plum Galette

Individual Pear Cranberry Crisps

This is designed as a drop off class.

10% discount on all regularly priced merchandise during class.

Sunday September 13, 10:00 am – 2:00 pm

Chef Amy Lukasik Presents:

9/13 Workshop: Scratch Croissants (Hands On)

Get ready to roll, fold, and bake your way to buttery perfection! In this hands-on 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 our expert instructor, you’ll shape morning buns, classic croissants, pain au chocolat, 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. Enjoy Marché Cheese & Charcuterie during class.

On the menu: 

Pain Au Chocolat

Morning Buns

Traditional Croissants

Marché Cheese & Charcuterie during class

Wednesday, September 16, 6:00 – 8:30 pm

Chef Heather Ude Presents:

9/16 Family Class: Autumn Harvest (Hands On)

It’s family night in the Marcel’s kitchen for families with children aged 6 and over. Celebrate the warmth and abundance of fall in this hands-on family cooking class inspired by the season’s harvest from vine-ripe tomatoes to sweet stone fruits. Work side-by-side, transforming peak autumn ingredients into comforting, shareable dishes that bring everyone to the table. Autumn Harvest is all about gathering, cooking, and enjoying the best flavors of fall together, making memories that last far beyond the meal. Price is per person.

On the menu: 

Smoky Corn Fritters with Garlic Herb Aioli

Pan Roasted Lemon Chicken with Burst Tomatoes

Cheesy Orrechiette with Late Harvest Veggies

Stone Fruit and Blackberry Galette with Vanilla Mascarpone Cream

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

10% discount on all regularly priced merchandise during class.

Thursday, September 17, 6:30 – 9:00 pm

Chef Robin Nathan Presents:

9/17 Last of Summer - Dinner Al Fresco (Hands On)

Savor the final golden days of summer with recipes to inspire effortless outdoor entertaining. Prepare a vibrant, seasonal menu that highlights late-summer produce at its peak - juicy tomatoes, sweet corn, stone fruit, fresh herbs, and simple proteins elevated with bold, bright flavors. Casual yet refined, this class captures the feeling of lingering evenings, warm breezes, and meals shared al fresco as the season slowly turns.

On the menu:

Fresh Lemonade & Beer Shandies

Mexican Style Shrimp Cocktail

Santa Margarita Spice Rubbed Tri Tip with Bleu Cheese Vinaigrette 

Romaine Heart, Plum and Pickled Red Onion Salad with Ciabatta Croutons

Southern Style Fruit Cobbler with Brown Sugar Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, September 19, 10:00 am – 1:00 pm

Chef Molly Sell Presents:

9/19 Best of Fall Baking (Hands On)

Celebrate the warmth and richness of autumn in this class that blends rustic comfort with elegant seasonal flavors. Inspired by orchard fruit, earthy vegetables, and cozy bakery aromas, this class explores both savory and sweet baking traditions perfect for entertaining or slow weekend cooking. From delicate pumpkin blinis to buttery tarts layered with goat cheese and seasonal vegetables, to fresh apple pie and stone fruit pastries, these rustic yet refined recipes showcase the bounty of fall. Build essential baking techniques, gain confidence with pastry doughs, and learn how to balance flavors across a seasonal menu. Cozy, creative, and deeply satisfying, this class is a celebration of fall baking at its most delicious.

On the menu: 

Pumpkin Blinis served with Crème Fraiche, Smoked Salmon and Chive

Leek, Mushroom and Goat Cheese Tart served with Dressed Greens

Orchard Fresh Apple Pie with Walnut Crumble

Pear Galette with Maldon Salted Caramel

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

10% discount on all regularly priced merchandise during class.

Tuesday, September 22, 6:00 – 8:30 pm

Chef Clair Smith Presents:

9/22 Greek Island Tour (Hands On)

Transport your senses to the sun-soaked shores of Greece with an evening of hands-on cooking 

inspired by the flavors of the Greek Islands. Learn to craft fresh, Mediterranean-inspired dishes featuring vibrant ingredients like lemon, olive oil, oregano, and feta. From hummus to falafel, it is an evening to savor a taste of Greece, no passport required. 

On the menu:

Sun Dried Tomato Hummus with Crudite

Pan Fried Falafel Sliders with Tahini Sauce 

Quick Pickled Red Onions

Greek Fried Halloumi

Orange Olive Oil Cake with Honey Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, September 27, 12:00 - 4:00 pm

Chef Brian Buchna Presents:

9/27 Workshop: Sous Vide (Hands On)

Unlock the secrets of restaurant-quality cooking in this hands-on class focused on the art of sous vide. With Chef Brian as your guide, you’ll learn to sous vide, eggs, veggies, steak and more. Master perfectly cooked steak every time - tender, juicy, and full of flavor - using sous vide precision, followed by a reverse sear technique to create that crave-worthy, caramelized crust. By the end of class, you’ll not only enjoy a gourmet, chef-level meal - you’ll leave with the confidence and skills to sous vide at home.

On the menu: 

Poached Egg with Lemon-Butter Asparagus

Garlic and Rosemary Confit Potatoes

Sous-Vide Infused Carrots and Parsnips

Ultimate Sous-Vide Ribeye with Garlic-Herb Butter

Vanilla Bean Pot De Creme with Seasonal Berry Compote

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

10% discount on all regularly priced merchandise during class.