Collection: VIP Early Access Calendar - January to March

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

Chef Robin Nathan Presents:

Fireside Flavors (Hands On)

Celebrate the comforting flavors of winter with a menu that brings warmth and a touch of elegance to the table. In this hands-on class, you'll explore seasonal ingredients and timeless techniques as you prepare a collection of inviting dishes, from a refreshing winter kale and orange salad to classic beef stroganoff with tender egg noodles. Along the way, enjoy the art of balancing rich, savory flavors with bright seasonal touches before finishing with a spiced apple and almond cake. It's the perfect opportunity to build your culinary skills while creating a cozy, memorable meal to share.

On the menu:

Bourbon, Pear and Ginger Cocktails 

Winter Salad of Lacinato Kale & Fresh Orange

Classic Beef Stroganoff with Egg Noodles

Spiced Apple & Almond Cake with Sugar Crust

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, January 7th, 6:30 - 9:00 pm

Chef Clair Smith Presents:

Vegetarian Winter Garden (Hands On)

Savor the cold-weather harvest through a thoughtful plant-based menu highlighting refined, produce-centric dishes. In this hands-on class, Chef Clair guides you through preparing hearty, warming creations—from a roasted acorn squash and quinoa salad with pine nuts to savory mushroom bourguignon served over farfalle pasta. Perfect for vegetable lovers wanting to bring cozy, nourishing elegance and vibrant seasonal flavors to their winter table.

On the menu:

Roasted Acorn Squash and Quinoa Salad with Parmesan Cheese and Pine Nuts

Carrot and Ginger Soup with Homemade Herb Croutons 

Mushroom Bourguignon over Farfalle Pasta

Spiced Pear Cake with Cinnamon and Walnut Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, January 8th, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Winter Paella (Hands On)

Immerse yourself in the robust, vibrant flavors and sun-drenched ingredients that define Spanish culinary traditions. In this hands-on class, you'll master cold-weather specialties ranging from aromatic saffron-infused paella to crispy homemade churros. Explore how saffron, manchego cheese, savory chorizo, fresh seafood, and ripe tomatoes come together to celebrate the rich regional diversity of Spain's winter table.

On the menu: 

Tomatillo Toasts with Prosciutto and Manchego

Winter Paella,  Chicken, Chorizo, Shrimp & Mussels with Seasonal Vegetables and Saffron Rice

Cinnamon Churros with Chocolate Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, January 9th, 6:00-8:30 pm

Chef Brian Buchna Presents:

Chefs Table: Fireside Dining- Winter Reds (Demonstration)

Indulge in cold-weather dining alongside the rich depth of seasonal red wines. In this demonstration event, Chef Brian presents a refined menu crafted to highlight robust flavors and pair seamlessly with bold vintages. Savor exquisite dishes like a Roasted Beet & Goat Cheese Fonduta Napoléon, rich Canoe Bone Marrow with seared maitakes, and a comforting Braised Lamb Shepherd’s Pie under a Yukon Gold-Parmesan pipe crust. Conclude the evening with a luxurious Dark Chocolate & Spiced Plum Torte with red wine reduction.

On the menu:

Roasted Beet & Goat Cheese Fonduta Napoléon 

Canoe Bone Marrow with Seared Maitakes & Red Onion-Caper Gremolata

Braised Lamb Shepherd’s Pie with Yukon Gold-Parmesan Pipe Crust

Dark Chocolate & Spiced Plum Torte with Red Wine Reduction 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, January 10th, 12:00 - 4:00 pm

Chef Amy Lukasik Presents:

Workshop: Filled Pasta (Hands On)

Join Chef Amy for a hands-on workshop celebrating the craft of handcrafted filled pasta. Master rolling delicate dough and preparing rich seasonal fillings as you shape sweet roasted butternut squash ravioli with mascarpone, brown butter, and crispy sage, alongside three-cheese tortellini paired with a tender short rib ragù. Balance the feast with a bright winter citrus and shaved fennel salad, then end on a sweet note with decadent dark chocolate budino topped with espresso whipped cream and flaky sea salt.

On the menu:

Roasted Butternut Squash & Mascarpone Ravioli with Brown butter, crispy sage, toasted hazelnuts

Three-Cheese Tortellini with Braised Short Rib Ragù with Red wine, San Marzano tomatoes, rosemary, Parmigiano-Reggiano

Winter Citrus & Shaved Fennel Salad with Arugula, toasted pistachios, shaved Parmesan, lemon vinaigrette

Dark Chocolate Budino
Espresso whipped cream, flaky sea salt

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

10% discount on all regularly priced merchandise during class.

Monday, January 11th, 6:00- 8:30 pm

Chef Heather Ude Presents:

1/11 Family Class:  Winter Warmup (Hands On)

For families with kids ages 6 and up.

Bring the whole family together for a cozy winter cooking adventure with Chef Heather! Teaming up in the kitchen, kids and adults will build savory bagel chips paired with a rich maple bacon dip and craft individual chicken pot pies topped with fluffy cheddar drop biscuits. Complement the feast with a sweet corn casserole, then finish on a warm note by baking chocolate pudding together for a truly memorable meal.

On the menu: 

Crispy Bagel Chips with Maple Bacon Dip

Individual Chicken Pot Pie with Cheddar Drop Biscuits

Sweet Corn Casserole

Warm Chocolate Baked Pudding

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, January 12th, 6:00-8:30 pm

Chef Molly Sell Presents:

Comfort Season Soups and Salads (Hands On)

Warm up your winter menu with a delicious pair of seasonal soups and fresh salads! In this hands-on class, Chef Molly will show you how to layer rich broths, blend balanced dressings, and work with cozy ingredients like kale, butternut squash, Brussels sprouts, broccoli, and tender meatballs. You'll learn simple, versatile techniques to build comforting, flavor-packed meals to share all season long.

On the menu:

Winter Chopped Salad with Kale, Cabbage and Roasted Butternut Squash served with a Maple Tahini Dressing 

Shaved Brussels Sprout Salad with Applewood Bacon, Walnuts and Pecorino Romano Cheese

Classic Broccoli and English Cheddar Soup with Torn Garlic Sourdough Croutons 

Italian Wedding Soup with Handmade Meatballs, Orzo and Baby Spinach 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

Chef Molly Sell Presents:

First Bites of the New Year (Small Plates)

Welcome the new year by mastering a vibrant collection of light, seasonal creations. In this hands-on class, you'll craft an impressive array of sophisticated bite-sized specialties—from savory Italian polpette simmered in rich tomato ragù and crisp coconut-crusted fried shrimp with spicy orange dipping sauce to smoky eggplant melitzanosalata with creamy feta. Warm up with vibrant carrot and cauliflower soup shooters, enjoy a refreshing roasted and raw Brussels sprout Caesar salad, and finish on a sweet note with decadent dark chocolate cupcakes topped with silky dulce de leche buttercream. 

This is a standing cocktail party style event culminating in a meal of small plates. Guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. 

On the menu:

Polpette; Italian Meatballs Simmered in Tomato Ragù, Served with Crusty Baguette

Coconut-Crusted Fried Shrimp; Served with Spicy Orange Dipping Sauce 

Melitzanosalata; Roasted Eggplant Dip with Feta, Served with Toasted Pita Chips

Carrot & Cauliflower Soup Shooters; Finished with Fresh Lemon and Cilantro 

Roasted and Raw Brussels Sprout Caesar Salad

Dark Chocolate Cupcakes; Topped with Dulce de Leche Buttercream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, January 18th 10:00 - 11:30am

Chef Heather Ude Presents:

Little Kids (Ages 6-8): Snowflakes and Snacks

Warm up a frosty winter morning alongside Chef Heather in this cozy, hands-on cooking adventure designed just for little chefs! Young cooks will practice simple kitchen skills as they transform fresh tortillas and cheese into whimsical Snowflake Quesadillas, roll out and decorate Sparkling Snow Sugar Cookies with glittery sugar, and whip up velvety White Hot Chocolate topped with fluffy Vanilla Whipped Cream. It's a sweet, playful morning of mixing, tasting, and winter magic!

On the menu:

Snowflake Quesadillas

Sparkling Snow Sugar Cookies

White Hot Chocolate with Vanilla Whipped Cream

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

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

Monday, January 18th 1:00 - 3:00pm

Chef Heather Ude Presents:

Mid Kids (Ages 9-11): Cold Weather Warm Ups: Soup and Sammies

Warm up a chilly winter afternoon building ultimate comfort food pairings—from simmering a rich, creamy Loaded Baked Potato Soup to assembling warm Mini Pretzel Roll Ham & Swiss Sliders. To cap off the fun, everyone will bake decadent Hot Cocoa Cookie Cups for the ultimate sweet treat. It's a delicious, interactive way for aspiring cooks to learn key kitchen skills while savoring their favorite cold-weather comforts.

On the menu: 

Loaded Baked Potato Soup 

Mini Pretzel Roll Ham & Swiss Sliders

Apple Fries with Cinnamon Yogurt Dip

Hot Cocoa Cookie Cups

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

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

Tuesday, January 19th, 6:00 - 8:30 pm

Chef Molly Sell Presents:

Cozy Farmhouse Supper (Hands On)

Step into the warm, inviting kitchen with Chef Molly for an unforgettable supper of authentic country comfort. Learn to craft a rustic, soul-warming feast from scratch—starting with tender Homemade Buttermilk Biscuits served alongside creamy Farmers Cheese and savory Rosemary Ham. We'll roast fragrant Chicken Thighs Provencal, simmer Farmhouse Peas with Smokey Bacon, and bake rich Aged Cheddar Scalloped Potatoes infused with fresh winter herbs. Finally, gather around to end the evening with decadent Hand-Torched Swiss Meringue Fireside S'mores.

On the menu:

Homemade Buttermilk Biscuits served with Farmers Cheese and Rosemary Ham

Roasted Chicken Thighs Provencal 

Farmhouse Peas with Smokey Bacon

Aged Cheddar Scalloped Potatoes with Winter Herbs

Hand Torched Swiss Meringue Fireside Smores

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, January 21st, 6:30-9:00 pm

Chef Paul Richards Presents:

Apres Ski (Hands On)

Step into the warmth of the kitchen alongside Chef Paul for an inviting culinary journey inspired by European alpine retreats. In this hands-on class, you will master cold-weather specialties, from savory Croque Monsieur bites and rich French onion soup to tender pork tenderloin schnitzel paired with spätzli. Uncover time-honored rustic techniques and finish with a classic tiramisu built on delicate biscuit cuillère, capturing the cozy luxury of slope-side dining.

On the menu:

Croque Monsieur Bites

French Onion Soup

Pork Tenderloin schnitzel w/Spätzli & Green Beans

Tiramisu made with sheets of Biscuit Cuillère 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, January 22nd  11:30-1:00

Chef Clair Smith Presents:

Lunch Demo- Art of Brunch and Bloody Mary’s (Demonstration)

Brighten your midday alongside Chef Clair for a savory celebration of brunch staples and custom Bloody Marys. In this interactive demonstration, you'll discover how to mix bold cocktail bases before sampling a rich mushroom and leek quiche, aromatic sweet potato hash with fresh herbs, and zesty Eggs in Purgatory simmered in spicy tomato sauce. Finish with warm apple cider donut muffins coated in cinnamon crumble streusel as you learn expert tips to elevate any weekend gathering.

On the menu: 

Bloody Mary’s Basics and More

Mushroom and Leek Quiche

Sweet Potato Hash with Parsley, Sage, Rosemary and Thyme

Eggs in Purgatory (mildly spicy)

Apple Cider Donut Muffins with Cinnamon Crumble Streusel Topping

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

10% discount on all regularly priced merchandise during class.

Saturday, January 23rd, 11:00-1:30 pm

Chef Clair Smith Presents:

Knife Skills

Mastering proper culinary cutlery techniques is essential for any aspiring home cook. In this hands-on workshop, Chef Clair guides you through proper blade handling, safety essentials, sharpening methods, and precision cutting styles that streamline prep work and elevate your culinary confidence. Afterwards, sit back and enjoy a light meal featuring a delicious seasonal soup and salad prepared using the fresh ingredients chopped during class.

On the menu:

Vegetable Menagerie Bruschetta on Marche Toasted Baguette

Classic Waldorf Salad with a Modern Twist

3 Bean Vegetarian Chile with Cheese, Jalapenos and Onions

Soft Beverages included in class.

10% discount on all regularly priced merchandise during class

Saturday, January 23rd, 6:00 - 8:30 pm

Chef Robin Nathan Presents:

Chef’s Table: New World Wine and Dine with John Kay (Demonstration)

Join Chef Robin and Marché Wine Director John Kay for a welcoming evening exploring dynamic New World wines paired with a beautifully crafted dinner. Chef Robin demonstrates each step of a delicious multi-course menu, showing you how to recreate these restaurant-quality dishes effortlessly at home. You will start with an artisan cheese and charcuterie selection alongside fresh seafood crudo, followed by a wine-poached pear salad and juicy grilled flank steak with zesty chimichurri. To top off the night, enjoy a rich bruleed vanilla pot de crème. John will share approachable pairing insights to highlight every flavor, making this a warm, relaxed, and memorable feast for wine and food lovers alike.

On the menu:

Marché Cheese & Charcuterie

New Zealand Crudo with Coconut & Citrus

Pinot Noir Poached Pear Salad

Argentinian Grilled Flank Steak with Classic Chimichurri

Bruléed Vanilla Pot de Crème

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, January 24th, 12:00-4:00 pm

Chef Clair Smith Presents:

Workshop: Mother Sauces (Hands On)

Unlock the heart of classic culinary craft in a hands-on workshop dedicated to mastering French mother sauces. Chef Clair teaches essential bases step-by-step—from whisking up a silky, comforting Béchamel for mac and cheese to balancing a fool-proof, golden Hollandaise over crisp sautéed French beans. Learn how simple ingredients transform into rich, savory Velouté and Espagnole sauces over tender meats, a bright tomato sauce for stuffed zucchini, and a sweet vanilla bean Crème Anglaise for apple crumble. Gain the skills and confidence to layer deep flavors into your everyday home cooking!

On the menu: 

Bechamel Mac and Cheese

White Wine Poached Salmon with Leeks and Creamy Veloute Sauce

Mushroom Espagnole Mushroom Sauce over Herb Roasted Pork Tenderloin

Fool Proof Hollandaise Sauce and Sauteed French Beans

Stuffed Zucchini Boats and Spicy Tomato Sauce

Apple Crumble with Vanilla Bean Creme Anglaise

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

10% discount on all regularly priced merchandise during class.

Tuesday, January 26th, 6:00 - 8:30 pm

Chef Paul Richards Presents:

Savor the Season (Hands On)

Slow down and embrace cold-weather dining alongside Chef Paul in an inviting, hands-on cooking session. Unwind with a sweet and indulgent Salted Caramel Martini while learning to craft a sophisticated seasonal menu. Start with zesty Shrimp Gremolata and delicate handmade Chicken Mezzaluna tossed in a rich Cipriani sauce, followed by an elegant main of Rosemary Roasted Pork Loin served alongside tender Haricot Verts. Conclude the evening with decadent Cognac Cream Stewed Pears paired with aromatic Fresh Thyme Shortbread, bringing warmth, refined techniques, and rustic culinary flair to your home table.

On the menu: 

Salted Caramel Martini

Shrimp Gremolata

Chicken Mezzaluna with Cipriani Sauce

Rosemary Roasted Pork Loin with Haricot Verts

Cognac Cream Stewed Pears with Fresh Thyme Shortbread

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, January 26th, 6:00 - 8:30 pm

Chef Clair Smith Presents:

Timeless Techniques: Cooking with Cast Iron (Hands On)

Unlock the full potential of timeless cast iron cooking alongside Chef Clair! Master essential care, seasoning, and maintenance techniques while learning how high-heat searing, roasting, and baking transform simple ingredients into richly caramelized dishes. Together, we'll craft a heartwarming winter menu featuring garlic-toasted crostini topped with roasted vegetables and creamy Brie, a savory herbed chicken skillet with root vegetables, maple bacon Brussels sprouts, and a decadent brandy apple crumble.

On the menu:

Roasted Winter Vegetable Bruschetta with Brie and Garlic Toasted Baguette

Herbed Chicken Skillet with Glazed Root Vegetables and Creamy Potatoes

Maple Bacon Brussels Sprouts, Dried Cherries and Almonds

Apples and Brandy Crumble with Cinnamon Spice Caramel Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, January 29th, 6:30-9:00 pm

Chef Brian Buchna Presents:

A Taste of Europe: Sips and Small Plates (Small Plates)

Embark on an approachable yet refined culinary journey across Europe alongside Chef Brian. In this interactive small-plates session, you'll master elegant continental favorites—from warm stuffed baby bell peppers with herbed ricotta and savory German Obatzda paired with soft pretzel bites to sizzled gambas al ajillo on garlic-rubbed toast. Discover rustic French flair with mini duck confit tarte tatins, crisp pork tenderloin schnitzel bites, and delicate pistachio-honey baklava, learning practical tips to host an unforgettable European-inspired gathering.

This is a standing cocktail party style event culminating in a meal of small plates. Guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. 

On the menu:

Warm Stuffed Baby Bell Peppers with Herb & Pine Nut Ricotta 

Obatzda (Spiced Camembert Spread) with Soft Pretzel Bites 

Pan-Seared Gambas al Ajillo (Garlic Paprika Shrimp) on Garlic Rubbed Toast 

Mini Duck Confit & Caramelized Onion Tarte Tatin 

Mini Pork Tenderloin Schnitzel Bites with Lemon-Herb Aioli 

Pistachio-Honey Baklava Bites with Greek Yogurt Cream 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, February 3rd, 6:00-8:30 pm

Chef Clair Smith Presents:

2/3 Big Bites for the Game (Hands On)

Get ready for game day with a fun, hands-on cooking session filled with crowd-pleasing big flavors. Alongside Chef Clair, you'll master prep-ahead party favorites—from crispy lemon pepper wings and sticky hoisin-glazed Asian pork meatballs to fried buffalo cauliflower with rich blue cheese dip. Learn to whip up classic French onion soup crostini and finish on a sweet note with mini dark chocolate cupcakes topped with peanut butter buttercream and ganache. Gather around the table to savor every bite and host your next watch party with ease!

On the menu:

Crispy Lemon Pepper Oven Wings

Shizi Tou Asian Pork Meatballs in a Sticky Hoisin Glaze

Fried Buffalo Cauliflower served with Bayley Hazen Blue Cheese Dipping Sauce

French Onion Soup and Gruyere Cheese Crostini

Mini Dark Chocolate Cupcakes with Peanut Butter Buttercream and Chocolate Ganache Drizzle

 Wine and beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, February 4th, 6:30 - 9:00 pm

Chef Paul Richards Presents:

Gather and Savor: Elevated Comfort Cuisine (Hands On)

Warm up your evening alongside Chef Paul in this interactive class exploring rich Mexican comfort foods. Learn to craft a vibrant, crowd-pleasing menu centered around bold, comforting flavors—starting with sizzling Homemade Chorizo Queso Fundido served with warm flour tortillas and smoky Yucatan Smoked Bean Soup. You'll master savory Tinga Chicken served over creamy polenta laced with poblano peppers and Cotija cheese, before wrapping up the night with sweet, traditional Capirotada (Mexican bread pudding). Join us for a relaxed, delicious gathering that elevates rustic classic recipes into welcoming meals to share at home!

On the menu: 

Homemade Chorizo Queso Fundido with Flour Tortillas

Yucatan Smoked Bean Soup

Tinga Chicken over Poblano & Cotija laced Polenta

Capirotada (Mexican Bread Pudding) 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, February 5th, 6:30-9:00 pm

Chef Brian Buchna Presents:

Savory New Orleans (Hands On)

Join Chef Brian for a warm and welcoming journey into the heart of Louisiana’s legendary culinary traditions. Master iconic Cajun and Creole flavors as you fry up golden Creole Corn & Cheddar Hushpuppies with sweet cayenne-honey butter, build a rich roux for Classic Shrimp & Andouille Sausage Gumbo, and sear Blackened Wild Catch Fish paired with a smoky sweet corn and tasso ham succotash. To round out the celebration, indulge in a decadent Bananas Foster Bread Pudding drizzled with warm rum glaze. It's a flavorful evening filled with rustic charm, vibrant spices, and true Crescent City hospitality!

On the menu:

Creole Corn & Cheddar Hushpuppies with Cayenne-Honey Butter 

Classic Shrimp & Andouille Sausage Gumbo

Blackened Wild Catch Fish with Sweet Corn & Tasso Ham Succotash with Worcestershire-Butter Reduction 

Bananas Foster Bread Pudding with Warm Rum Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, February 6th, 10:00-2:00 pm

Chef Molly Sell Presents:

Chocolate Workshop (Hands On)

Step into the kitchen alongside Chef Molly for a sweet, hands-on journey into the world of fine chocolate! You'll learn the approachable secrets behind chocolate tempering to achieve that classic glossy sheen and crisp snap as you craft an array of irresistible confections. Together, we'll whip up velvet-smooth chocolate truffles, roll out delicate mendiants, and assemble the viral Dubai chocolate bar. Enjoy a relaxed spread of gourmet cheeses and charcuterie while you work, then take home your handmade treats and the newfound confidence to create delicious chocolate magic in your own kitchen.

On the menu: 

Chocolate Tempering 

Chocolate Truffles

Chocolate Mendiants

Dubai Chocolate Bar

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

10% discount on all regularly priced merchandise during class.

Sunday, February 7th, 12:00-4:00 pm

Chef Robin Nathan Presents:

Workshop: Cozy Winter Baking  (Hands On)

Gather in the kitchen alongside Chef Robin to celebrate and refine cold-weather baking in an interactive, hands-on workshop. Together, we'll master comforting recipes like a Sourdough Discard Wheat Sandwich Loaf and savory Mushroom, Thyme and White Cheddar Focaccia. You'll also learn to bake sweet, fragrant treats like Pumpkin & Chocolate Crumb Cake and rich Maple-Walnut Scones.

On the menu:

Sourdough Discard Wheat Sandwich Loaf (sourdough discard will be provided)

Mushroom, Thyme and White Cheddar Focaccia

Pumpkin  & Chocolate Crumb Cake 

Maple-Walnut Scones  

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

Chef Molly Sell Presents:

Winter Citrus Bliss (Hands On)

Brighten up the winter cold and welcome the sunshine into the kitchen as we celebrate peak citrus season! In this hands-on workshop with Chef Molly, you'll learn approachable, everyday techniques for working with fresh oranges, fragrant lemons, and juicy grapefruit. Discover how to effortlessly balance zesty acidity and bring vibrant warmth to your cooking—from a savory savory goat cheese Dutch baby to citrus-roasted chicken with olives and fennel, perfumed couscous, and a silky lemon curd tart topped with fluffy torched meringue.

On the menu:

Dutch Baby with Goat Cheese, Lemon and Dressed Greens

Avocado, Supreme Orange and Jicama Salad with Sheep’s Milk Feta and Pistachio

Citrus Roasted Chicken with Castelvetrano Olives and Fennel

Orange and Lemon Perfumed Couscous 

Lemon Curd Tart with Torched Swiss Meringue

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, February 10th, 6:00 - 8:30 pm

Chef Clair Smith Presents:

Family Class: Family Valentine’s Feast (Hands On)

For families with kids ages 6 and up. 

Gather your loved ones for a heartwarming Valentine's celebration centered around delicious, hands-on cooking. In this family-friendly class, you'll work together to craft festive Heart-Shaped Skillet Pizzettes before mastering fresh, handmade bowtie pasta tossed in a rich roasted tomato and mild Italian sausage sauce. Balance the meal with crisp green beans sautéed in garlic butter and topped with toasted almonds, then finish on a sweet note by baking tender Red Velvet Whoopie Pies filled with creamy cream cheese frosting. It's a delightful, cozy evening designed for cooks of all ages.

On the menu: 

Heart Shaped Skillet Pizzettes with Assorted Toppings

Homemade Bowtie Pasta in a Roasted Tomato and Mild Italian Sausage Sauce

Green Beans with Garlic Butter and Toasted Almonds

Red Velvet Whoopie Pies and Cream Cheese Filling

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, February 12th, 6:30 - 9:00 pm

Chef Molly Sell Presents:

LNO Cocktails and Canapes (Small Plates)

Gather your favorite friends for a warm, inviting evening filled with bright effervescence and delicious small-plate bites. In this hands-on, cocktail-party-style gathering, you'll mix up a refreshing French Martini Spritz before creating a fabulous menu designed for sharing. Master seared ahi tuna served on crisp fried wonton chips with soy-dressed slaw, savory shrimp and avocado tostadas topped with creamy lime crema, and elegant white bean puree crostini finished with fresh sage and olive tapenade. We'll also whip up a comforting stovetop spinach and artichoke dip with toasted pita chips, and round out the night with sweet alfajores—delicate shortbread cookies stuffed with rich dulce de leche. Step up to the cooking stations, enjoy the festive spirit, and celebrate an unforgettable culinary night out!

This is a standing cocktail party style event culminating in a meal of small plates. Guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. 

On the menu:

French Martini Spritz Cocktail

Seared Ahi Tuna on a Fried Wonton Chip with Soy Dressed Slaw

Shrimp and Avocado Tostada with Lime Crema

Crostini with White Bean Puree, Fresh Sage and Olive Tapenade

Stovetop Spinach and Artichoke Dip with Toasted Pita Chips

Sweet Alfajores – Shortbread filled with Dulce de Leche

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, February 13th 10:00 - 11:30am

Chef Heather Ude Presents:

Little Kids (Ages 6-8): Sweetheart Snacks

Join Chef Heather for a cozy, fun-filled Valentine's class. Little cooks will dive into hands-on kitchen fun as they stretch and top their own individual Heart Shaped Pizzas, toss together a colorful Sweetheart Snack Mix packed with sweet and crunchy treats, and craft adorable Marshmallow Love Bugs. It's a wonderful, interactive morning for kids to build basic baking skills, unleash their culinary creativity, and share festive winter treats!

On the menu: 

Heart Shaped Pizzas

Sweetheart Snack Mix

Marshmallow Love Bugs

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 13th 1:00 - 3:00pm

Chef Heather Ude Presents:

Mid Kids (Ages 9-11): Fun February Flavors

Join Chef Heather for a sweet and cozy Valentine’s baking session designed especially for young chefs! In this hands-on workshop, kids will dive into the fun of cold-weather baking as they bake soft Red Velvet Crinkle Cookies, roll up sweet Strawberry Sweet Rolls, and decorate Valentine’s Chocolate Dipped Strawberries. We’ll finish up by whipping up festive Hot Pink Cocoa Mugs to sip on. It’s a wonderful, interactive way for aspiring bakers to learn essential kitchen techniques, build baking confidence, and enjoy creating delicious holiday treats together!

On the menu: 

Red Velvet Crinkle Cookies

Strawberry Sweet Rolls

Valentines Chocolate Dipped Strawberries

Hot Pink Cocoa Mugs

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 13th, 6:00 - 8:30 pm

Chef Brian Buchna Presents:

Date Night: Regional Valentine’s Tuscany (Hands On)

Gather alongside your favorite partner for a romantic, hands-on culinary journey into the heart of Tuscany. Under Chef Brian’s warm guidance, you’ll master a luxurious lineup that begins with a warm Chianti-poached pear served over creamy burrata with fresh basil. Next, roll and craft handmade tagliatelle tossed with savory guanciale, sweet peas, zesty Meyer lemon, and rich black garlic butter, followed by a tender pan-seared chef’s cut steak enhanced by a velvety Vin Santo and green peppercorn sauce. Conclude the evening on a sweet, indulgent note with decadent Budino al Caramel e Sale Marino. Share unforgettable flavors, and savor the rustic elegance of Tuscany together!

On the menu:

Warm Chianti-Poached Pear, Burrata and Basil 

Handmade Tagliatelle with Guanciale, Sweet Peas, Meyer Lemon & Black Garlic Butter 

Pan-Seared Chef’s Cut Steak with Vin Santo & Green Peppercorn Sauce 

Budino al Caramel e Sale Marino

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, February 14th, 12:00-4:00 pm

Chef Amy Lukasik Presents:

Workshop: Valentine’s Macarons

Celebrate Valentine's Day by stepping into the sweet, inviting world of French pastry! In this hands-on workshop with Chef Amy, you'll master the delicate art of crafting iconic macarons—from whipping flawless meringue and mastering proper folding techniques to piping smooth, glossy shells with classic signature feet. Together, we'll create an array of romantic seasonal fillings, including decadent chocolate raspberry, sparkling strawberries and champagne, and lush passionfruit caramel. Whether you're baking for someone special or treating yourself, you'll leave with a box of your handcrafted confections and the confidence to recreate bakery-worthy magic at home.

On the menu:

Strawberries and Champagne Macarons

Chocolate Raspberry Macarons

Passionfruit Carmel Macarons

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 15th, 11:00-1:30 pm

Chef Heather Ude Presents:

Teen Class (Ages 12-16) Handcrafted: The Art of Pizza Making

Roll up your sleeves and join Chef Heather for a warm, delicious exploration of artisan pizza-making! In this hands-on class, teens will learn the secrets to shaping fresh dough, balancing bold sauces, and baking up savory favorites like garlic butter pepperoni twists, spicy buffalo chicken calzones, and smoky BBQ chicken pizza. We'll round out the menu on a sweet note by whipping up creamy cannoli dip with crispy waffle cone chips for dipping. It's an inviting, fun environment for aspiring chefs of all skill levels to gain confidence, master key kitchen techniques, and enjoy great food together.

On the menu:

Garlic Butter Pepperoni Twists

Buffalo Chicken Calzones

BBQ Chicken Pizza

Cannoli Dip with Waffle Cone Chips

10% discount on all regularly priced merchandise during class.

Wednesday, February 17th 6:00-8:30 pm

Chef Robin Nathan Presents:

Midwest Winter Comforts (Hands On)

Embrace the heart of cold-weather dining alongside Chef Robin in a warm, hands-on cooking session celebrating rustic Midwestern comforts. Together, you'll prepare a wholesome seasonal menu that begins with a roasted delicata squash and leaf lettuce salad topped with a savory hazelnut granola. For the main course, learn the secrets to tender, wine-braised boneless beef short ribs brightened with a fresh green apple gremolata, served alongside fragrant scallion and herb-tossed potatoes. Finish the cozy gathering on a sweet note with a comforting pear and dried cherry custard crumble. Gather around the table to master time-honored techniques, transform quality local ingredients, and share an unforgettable meal with fellow food lovers.

On the menu: 

Roast Delicata Squash and Leaf Lettuce Salad with Savory Hazelnut Granola

Wine Braised Beef with Green Apple Gremolata

Scallion & Herb Tossed Potatoes

Pear & Dried Cherry Custard Crumble

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, February 18th, 6:30 - 9:00 pm

Chef Molly Sell Presents:

Italian Winter Table (Hands On)

Transport yourself to a culinary journey inspired by Italy’s cold-weather traditions. Under Chef Molly's guidance, you'll start by crafting an artisanal tagliere di salumi e formaggi pairing fine Italian cured meats and regional cheeses, followed by a crisp Italian fennel salad tossed with juicy winter citrus and briny olives. Next, master slow-braised comfort as you prepare tender garlic and wine braised short ribs served over creamy parmesan polenta, alongside handmade orecchiette folded with savory Italian sausage and caramelized Brussels sprout leaves. Finally, round out this cozy feast by building a classic mascarpone tiramisu layered with espresso-soaked ladyfingers for authentic Italian warmth.

On the menu:

Il tagliere di salumi e formaggi – Italian Salami and Cheeses

Italian Fennel Salad with Citrus and Olives 

Garlic and Wine Braised Short Ribs served on Parmesan Polenta

Orecchiette with Brussels Sprout Leaves and Italian Sausage

Classic Mascarpone Tiramisu

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, February 19th, 11:30-1:00 pm

Chef Clair Smith Presents:

2/19 Lunch Demo: New Orleans Kitchen (Demonstration)

Join Chef Clair for a cozy midday demonstration celebrating the vibrant heart of New Orleans cuisine. Savor a rich, velvety Shrimp Etouffee served alongside a fresh Roasted Vegetable Melange bursting with seasonal flavor. Round out the afternoon on a sweet note with warm, buttery Brioche Bread Pudding drizzled in decadent Bourbon Butterscotch Sauce, while learning approachable tips to recreate these classic Crescent City comforts at home.

On the menu:

Shrimp Etouffee

Roasted Vegetable Melange

Brioche Bread Pudding with Bourbon Butterscotch Sauce

Soft Beverages included in class.  Wine and beer may be purchased by the glass

10% discount on all regularly priced merchandise during class.

Saturday, February 20th, 6:00 - 8:30 pm

Chef Paul Richards Presents:

Argentinian Steakhouse (Hands On)

Immerse yourself in the robust, vibrant flavors and rich culinary heritage of South American grill culture alongside Chef Paul. In this warm and engaging class, you will sip a refreshing Charred Lime Mojito while learning to craft an elevated steakhouse menu from scratch. We'll start with savory Jamon e Queso Empanadas and a crisp Green Salad tossed in a zesty Lemon & Mustard Vinaigrette. Next, master the art of perfectly searing and roasting a tender Carved Striploin of Beef, served alongside roasted Broccolini, crispy fried Polenta, and vibrant homemade Chimichurri. Finally, conclude your evening on a sweet note with classic Alfajores Cookies. 

On the menu: 

Charred Lime Mojito

Jamon e Queso Empanadas, 

Green Salad w/Lemon & Mustard Vinaigrette

Carved roasted Striploin of Beef with roasted Broccolini and fried Polenta with Chimichurri

Alfajores Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, February 21st, 12:00-4:00  pm

Chef Molly Sell Presents:

Workshop: Slow Cook Sunday (Hands On)

Slow down and embrace the cozy rhythm of Sunday cooking alongside Chef Molly in this warming, hands-on workshop. Together, we'll build deep layers of flavor through gentle braising, slow roasting, and thoughtful prep—starting with a cup of Stovetop Mulled Cider infused with aromatic winter spices. You'll craft crisp Grilled Toast layered with creamy ricotta and rich braised tomato jam, whip up a comforting bowl of Slow Cooked Ramen with tender smoked pork belly, miso, and fresh bok choy, and prepare an elegant Twice Cooked Spinach Rockefeller. For the heart of our feast, savor a soul-warming Stout Braised Beef Stew served alongside airy Parmesan Gougères and zesty horseradish cream.

On the menu:

Stovetop Mulled Cider with Winter Spices

Grilled Toast with Ricotta and Braised Tomato Jam

Slow Cooked Ramen with Smoked Pork Belly, Miso and Bok Choy 

Twice Cooked Spinach Rockefeller 

Stout Braised Beef Stew with Parmesan Gougères and Horseradish Cream

Soft Beverages included in class.  Wine and beer may be purchased by the glass

10% discount on all regularly priced merchandise during class.

Tuesday, February 23rd, 6:00 - 8:30 pm

Chef Clair Smith Presents:

The Art of Southern Cooking (Hands On)

Step into the kitchen with Chef Clair to discover the heartwarming, soul-satisfying flavors that define classic Southern hospitality. Learn time-honored techniques as you prepare a comforting, rustic feast from scratch. Start with a crisp Fried Green Tomato Salad tossed in a bright Lemon Herb Vinaigrette, followed by slow-simmered Southern Style Collard Greens seasoned with smoky turkey. Next, master the art of rich, velvety comfort food with fluffy, homemade Creamy Chicken and Dumplings, before rounding out the evening with a nostalgic favorite: Grandma's Old Fashioned Banana Pudding layered with classic Nilla cookies. Gather around the table for a memorable night of hearty cooking, rich flavors, and good old-fashioned togetherness!

On the menu: 

Fried Green Tomato Salad with Lemon Herb Vinaigrette

Southern Style Collard Greens with Smoked Turkey

Creamy Chicken and Dumplings

Grandmas Old Fashioned Banana Pudding with Nilla Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, February 25th, 6:30-9:00 pm

Chef Brian Buchna Presents:

Sushi Night (Hands On)

Roll up your sleeves and join Chef Brian for an inviting, hands-on exploration into the art of sushi making. You will start by snacking on warm edamame tossed with Maldon salt and toasted garlic-chili oil as you learn the foundational techniques behind crafting perfect, fragrant sushi rice. Next, master rolling and slicing essential classics—from a classic crab California roll with zesty wasabi mayo to a bold, flavor-packed spicy tuna maki roll. Conclude your delicious evening on a sweet, refined note with a silky green matcha tiramisu!

On the menu:

Warm Edamame with Maldon Salt & Toasted Garlic-Chili Oil 

Perfect Sushi Rice

Classic Crab California Roll with Wasabi Mayo

Spicy Tuna Maki Roll

Green Matcha Tiramisu

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, February 27th, 6:00-8:30 pm

Chef Robin Nathan Presents:

Chef’s Table: Rhone Valley Bistro (Demonstration)

Transport your senses to the picturesque Rhône Valley for an exquisite, bistro-inspired culinary experience led by Chef Robin. Savor a sophisticated multi-course menu featuring Marché French cheese and charcuterie, warm cognac and orange cocktails, and a creamy French-style vegetable soup brightened with pistou and crunchy croutons. Learn essential French culinary techniques as you enjoy herb-crusted baby lamb chops drizzled with Dijon vinaigrette, classic Lentils du Puy, and a decadent salted chocolate pot de crème with vibrant raspberry coulis.

On the menu:

Cognac and Orange Cocktails

Marché French Cheese & Charcuterie

Creamy French Style Vegetable Soup with Crouton and Pistou

Herb Crusted Baby Lamb Chops with Dijon Vinaigrette

Classic Lentils du Puy

Salted Chocolate Pot de Crème with Raspberry Coulis

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, March 3rd, 6:00 - 8:30 pm

Chef Paul Richards Presents:

Thai One On (Hands On)

Transport to Thailand with Chef Paul as he guides you through the harmonious balance of authentic Thai cooking.  Master classic techniques as you grill savory Pork Satay, simmer comforting Tom Kha Gai Soup, and toss vibrant Shrimp Coconut Curry with Rice Noodles. To wrap up your flavorful journey on a sweet note, you'll prepare iconic Mango Sticky Rice. Discover how to bring the rich aromas, bold ingredients, and authentic spirit of Thai cuisine to life.

On the menu:

 Pork Satay

Tom Kha Gai Soup

Shrimp Coconut Curry in Rice Noodles

Mango Sticky Rice

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 5th, 6:30-9:00 pm

Chef Robin Nathan Presents:

CT: Classic French Bistro (Demonstration)

Transport your senses straight to Paris alongside Chef Robin for an elegant, demonstration-style French bistro experience. Learn the secrets behind classic technique as you watch Chef Robin demonstrate a rich multi-course menu—from an artisanal Marché cheese and pâté presentation to a crisp frisée salad with warm bacon dressing and tender mussels meunière. Savor classic steak frites paired with rich shallot-herb butter and creamy aioli, then round out the evening with a delicate, golden French apple cake boasting a perfectly crisp sugar crust.

On the menu:

Marche French Cheese and Pate

Frisee Salad with Warm Bacon Dressing

Mussels Meuneire

Classic Steak Frites with Shallot Herb Butter and Aioli

French Apple Cake with Sugar Crust

Saturday, March 6th 6:00 - 8:30 pm

Chef Molly Sell Presents:

March Appetizer Madness (Small Plates)

Gather your friends and elevate your game-day cuisine with an irresistible lineup of crowd-pleasing small plates and festive drinks led by Chef Molly. Learn entertaining secrets while crafting bold bites like zesty buffalo chicken meatballs, pimento cheese stuffed mini peppers, crisp buttermilk-battered mini corn dogs, and loaded potato skins. Enjoy savory muffaletta sliders on ciabatta paired with our signature Cinderella Story cocktail—a sparkling blend of Prosecco, elderflower, and white cranberry—before topping off the night with sweet Dutch cocoa cookies loaded with peanut butter chips. Join us to sip, savor, and celebrate an unforgettable evening of delicious team victories!

This is a standing cocktail party style event culminating in a meal of small plates. Guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. 

On the menu:

Cinderella Story Cocktail; Prosecco, Elderflower Liquor and White Cranberry

Buffalo Chicken Meatballs 

Pimento Cheese Stuffed Mini Peppers

Buttermilk Battered Mini Corn Dogs

Loaded Potato Skins

Muffaletta Sliders on Ciabatta with Olive Relish

Dutch Cocoa Chocolate Cookies with Peanut Butter Chips

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, March 7th, 12:00-4:00 pm

Chef Amy Lukasik Presents:

Workshop: Scratch Croissants (Hands On)

Gather in the kitchen for a warm, welcoming deep dive into the art of classic French pastry! In this hands-on masterclass, Chef Amy guides you through every step of laminating rich, butter-folded dough to golden perfection. Master essential baking techniques as you roll and shape airy classic croissants, decadent chocolate-filled pain au chocolat, and sweet, fragrant morning buns. Take home a box of your warm, flaky creations along with the newfound skills and confidence to recreate bakery-worthy treats right in your own home kitchen.

On the menu:

Classic Croissants

Morning Buns

Pain Au Chocolate

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

10% discount on all regularly priced merchandise during class.

Tuesday, March 9th, 6:00 - 8:30 pm

Chef Molly Sell Presents:

Pub Grub (Hands On)

Step into the comforting warmth of a traditional pub as Chef Molly guides you through a cozy, hands-on feast of classic comfort fare. Master time-honored tavern staples starting with a crispy, savory Scotch egg served alongside dressed greens, followed by rich, cheesy Welsh rarebit toasted to golden perfection. Learn to layer deep, heartwarming flavors as you simmer a robust beef and Guinness stew served over fluffy sage butter mashed potatoes, then conclude your cozy evening with a sweet, nostalgic slice of banoffee pie nestled in a buttery graham cracker crust. Raise a glass, roll up your sleeves, and enjoy an inviting celebration of rustic flavors!

On the menu: 

Scotch Egg served with Dressed Greens

Welsh Rarebit

Beef and Guiness Stew Served with Sage Butter Mashed Potatoes

Banoffee Pie; Banana and Graham Cracker Crust

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, March 11th, 6:30 - 9:00 pm

Chef Robin Nathan Presents:

Spice Kitchen: Exploring Global Flavors (Hands On)

Embark on a warm and vibrant global culinary journey with Chef Robin as you explore a world of spices and bold international flavors. Sip on a festive Strawberry & Prosecco Cocktail with a kick of jalapeño while crunching on an authentic Indian Sweet and Salty Snack Mix. Roll up your sleeves for hands-on creation as you master sizzling Sichuan Chile Paneer and tender Oven Roasted Harissa Chicken paired with savory chickpeas. Finally, cap off your evening of discovery with a decadent slice of Chocolate Olive Oil Cake finished with flaky sea salt. It's an approachable, flavor-packed celebration designed to expand your culinary horizons!

On the menu:

Strawberry & Prosecco Cocktails with Jalapeño

Indian Sweet and Salty Snack Mix

Sichuan Chile Paneer

Oven Roasted Harissa Chicken with Chickpeas

Chocolate Olive Oil Cake with Sea Salt 

Wine and beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 12th, 6:30 - 9:00 pm

Chef Paul Richards Presents:

The Irish Table (Hands On)

Raise a glass and celebrate Irish culinary tradition with Chef Paul.  Begin the evening sipping a refreshing Bushmill’s Gold Rush cocktail alongside savory sausage roll bites. Next, build layers of vibrant flavor as you toss a fresh Bibb and roasted beet salad paired with creamy whipped honey-rosemary goat cheese and toasted walnuts. Master the secrets of slow-simmered comfort by crafting a rich, hearty Guinness beef stew, and wrap up the cozy gathering with a classic Irish apple cake drizzled in warm custard sauce.

On the menu: Bushmill’s Gold Rush Cocktail

Sausage Roll Bites

Bibb & roasted Beet Salad w/Whipped Honey Rosemary Goat Cheese & Walnuts

Guinness Beef Stew

 Irish Apple Cake with Custard Sauce  

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 13th 11:00-1:00 pm

Chef Heather Ude Presents:

Kids Class: Lucky Leprechaun Kitchen (Hands On)

Ages 7-12

Celebrate St. Patrick’s Day with a delightful, hands-on cooking adventure full of festive cheer! Young chefs will love making savory Shamrock Pesto Flatbread Pizzas, assembling bright and fresh Rainbow Fruit Cups, and baking sweet Pot of Gold Cupcakes. To cap off the fun, everyone will mix up a bubbly Leprechaun Lime Fizz for a magical culinary celebration!

On the menu: 

Shamrock Pesto Flatbread Pizzas

Rainbow Fruit Cups

Pot of Gold Cupcakes

Leprechaun Lime Fizz

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

Monday, March 15th, 6:00-8:30 pm

Chef Clair Smith Presents:

Family Class: Gather Around the Italian Table (Hands On)

Bring your loved ones together for a warm, delicious evening celebrating the heartwarming tradition of the Italian table. Work with Chef Clair to craft a rustic feast from scratch starting with fresh Tomato Caprese Skewers drizzled with rich balsamic glaze and a touch of fleur de sel. Master the art of crispy, Cheesy Breaded Chicken Parmesan paired with tender Homemade Spaghetti tossed in a vibrant marinara sauce. Finally, share a sweet moment as you layer a classic, Tiramisu topped with delicate chocolate shavings. 

On the menu:

Tomato Caprese Skewers with a Balsamic Glaze and Fleur de Sel

Cheesy Breaded Chicken Parmesan

Homemade Spaghetti and Marinara Sauce

Tiramisu (no alcohol) and Chocolate Shavings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, March 18th 6:30-9:00 pm

Chef Brian Buchna Presents:

Pints and Plates  (Hands On)

Raise a glass and join Chef Brian for a cozy, flavor-packed evening celebrating the art of pairing delicious comfort food with curated craft beers. Learn to build bold flavors from the very first bite—starting with charred shishito peppers dusted with smoked sea salt and served alongside a savory garlic-miso dip, plus crispy maple-glazed pork belly bites with tangy pickled cucumber. Master the secrets to light, golden beer-battered wild cod tacos layered with malt vinegar slaw and zesty jalapeño-lime aioli, then round out the feast with a decadent stout float topped with vanilla bean ice cream and salted caramel. Grab a pint, roll up your sleeves, and bring the warmth of top-tier gastropub cooking to your table!

On the menu: 

Charred Shishito Peppers with Smoked Sea Salt & Garlic-Miso Dip 

Crispy Pork Belly Bites with Maple Glaze and Pickled Cucumber

Beer-Battered Wild Cod Tacos with Malt Vinegar Slaw & Jalapeño-Lime Aioli

Stout Float with Vanilla Bean Ice Cream & Salted Caramel

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 19th 6:30 - 9:00 pm

Chef Robin Nathan Presents:

Puerto Rican Kitchen (Hands On)

Join Chef Robin for a warm, delicious journey into the vibrant heart of the Caribbean. Discover how to build deep, authentic flavors from scratch—starting with a freshly shaken, tropical Piña Colada to sip as you cook. Learn the secrets of aromatic sofrito, crisp up golden traditional tostones, and sauté tender shrimp with creamy avocado and fresh queso fresco. Next, master a flavorful batch of authentic Puerto Rican style arroz con pollo dotted with savory gandules, before finishing on a sweet note with silky, coconut-infused lime tembleque.

On the menu:

Piña Coladas

Traditional Tostones 

Avocado & Shrimp with Queso Fresco

Puerto Rican Style Arroz Con Pollo with Gandules

Lime & Coconut Tembleque

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 20th, 11:00-2:00 pm

Chef Molly Sell Presents:

Workshop: Sweet, Sticky, Gooey Baking (Hands On)

Roll up your sleeves and indulge your sweet tooth in a warm, hands-on baking session devoted to the irresistible, gooey treats of the season! Alongside Chef Molly, learn pastry techniques as you craft a rich array of artisan confections from scratch. Learn the secrets to rolling out cinnamon sticky buns laced with sweet maple syrup, baking a classic golden pecan pie, and building a silky chocolate tart layered with salted caramel. Whip up tender sticky toffee pudding topped with fresh chantilly cream, and finish with hand-torched Swiss meringue s'mores. 

On the menu:

Chocolate Salted Caramel Tart 

Cinnamon Sticky Buns with Maple Syrup

Classic Pecan Pie

Sticky Toffee Pudding with Chantilly Cream 

Hand Torched Swiss Meringue Smores

Soft beverages served during class. Wine and beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Saturday, March 20th, 6:00 - 8:30 pm

Chef Amy Lukasik Presents:

Date Night: Tuscany (Hands On)

Escape to Tuscany for a romantic evening alongside Chef Amy. In this hands-on class, you and your partner will learn the art of crafting authentic Italian comfort food—starting with a rich, creamy Wild Mushroom Risotto and a crisp Shaved Fennel & Radicchio Salad tossed with bright orange segments, toasted almonds, and red wine vinaigrette. Master the secret to perfectly seared Bistecca Tagliata, slicing tender rosemary and garlic grilled steak served over peppered arugula and finished with shaved Parmigiano-Reggiano. Finally, round out your romantic feast with a slice of delicate Olive Oil Cake crowned with fluffy whipped mascarpone and sweet roasted strawberries. 

On the menu:                                                                                                                                    

Wild Mushroom Risotto

Bistecca Tagliata -sliced rosemary and garlic grilled steak, arugula, shaved Parmigiano-Reggiano                                                                                                                       

Shaved Fennel & Radicchio Salad-orange, toasted almonds, red wine vinaigrette                            

Olive Oil Cake — whipped mascarpone, roasted strawberries

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, March 21st, 12:00 - 4:00 pm

Chef Brian Buchna Presents:

Workshop: Classic French Butchery and Poultry Techniques (Hands On)

Master the art of classic French culinary craft in this hands-on butchery workshop led by Chef Brian. Begin by learning whole poultry fabrication (poulet entier), mastering the essential knife techniques needed to expertly break down, trim, and prepare every cut with precision and minimal waste. Discover how to create a delicate deboned and stuffed ballotine before crafting a velvety, aromatic Velouté de Volaille—a traditional French mother sauce—finished with crispy skin shards and fragrant tarragon oil. Prepare a stunning pan-seared Suprême de Volaille alongside an herb-stuffed ballotine duo to showcase your newly refined skills. Finally, celebrate your culinary accomplishments with a slice of warm Classic French Apple Tatin crowned with airy Calvados whipped cream. 

On the menu:

Whole Poultry Fabrication (Poulet Entier)

Deboned & Stuffed Ballotine 

Velouté de Volaille (French Mother Sauce) with Crispy Skin Shards & Tarragon Oil 

Pan-Seared Suprême de Volaille & Herb-Stuffed Ballotine Duo (filled and rolled chicken breast)

Classic French Apple Tatin with Calvados Whipped Cream 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, March 23rd 6:00-8:30 pm

Chef Clair Smith Presents:

French Fundamentals (Hands On)

Transport your taste buds straight to France—no passport required! Embark on a cozy culinary journey through the rustic elegance of French cuisine, traveling from the lively bistros of Paris to the sun-drenched kitchens of Provence. Chef Clair guides you through timeless classics using fresh, seasonal ingredients and approachable techniques. You'll master a crisp Salade Niçoise with tender artichokes and zesty lemon vinaigrette, bake a light and airy carrot soufflé, and simmer comforting Coq au Vin served over rich, garlic-leek mashed potatoes. To top off the evening, indulge in a warm French apple cake crowned with silky vanilla ice cream, and enjoy your delicious creations with a glass of wine and great company—à la française.

On the menu:

Salad Nicoise with Artichokes, Olives and Lemon Vinaigrette

Light and Airy Carrot Souffle

Coq au Vin on Mounded Garlic and Leek Mashed Potatoes

French Apple Cake with French Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, March 24 6:00-8:30

Chef Molly Sell Presents:

Global Noodles (Hands On)

Embark on a delicious global adventure as you explore noodle traditions from around the world. Join Chef Molly and learn tod master essential techniques and unlock vibrant regional flavor profiles while preparing an array of comforting favorites. Savor rich smoked pork belly ramen in a warm miso broth with bok choy, toss vibrant shrimp pad thai with crunchy peanuts, and cook up golden German spätzle tossed in brown butter alongside classic Italian pasta carbonara. Grab your chopsticks and get ready to slurp your way through one of the world's most beloved culinary staples!

On the menu:

Smoked Pork Belly Ramen with Miso and Bok Choy

Spicy Pad Thai with Shrimp and Crunchy Peanuts 

German Spätzle with Brown Butter

Pasta Carbonara 

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 26th 11:30-1:00 pm

Chef Clair Smith Presents:

Lunch Demo: The Farm Table: From Eggs to Chicken (Demonstration)

Which came first—the chicken or the egg? Join Chef Clair for a warm, delicious midday celebration of both farm-fresh staples! In this interactive demonstration, you'll discover clever kitchen hacks and time-honored techniques as we transform simple ingredients into an extraordinary lunch. Savor smoky peppered bacon paired with creamy deviled eggs, enjoy a robust grilled chicken Caesar Cobb salad loaded with rich seasonal toppings, and finish on a sweet, silky note with classic egg custard tarts. Packed with practical tips and comforting flavors, this cozy session proves these everyday kitchen icons are anything but ordinary.

On the menu:

Peppered Bacon and Deviled Eggs

Grilled Chicken Caesar Cobb Salad

Egg Custard Tart

Soft beverages are included in class.   Wine and beer may be purchased by the glass

10% discount on all regularly priced merchandise during class.

Saturday, March 27th 6:00-8:30 pm

Chef Brian Buchna Presents:

Chefs Table: Global Travels (Demonstration)

Pack your culinary passport and join Chef Brian for a warm, inviting journey celebrating iconic flavors from around the globe! In this interactive demonstration, you'll discover how simple technique and bold spices bring extraordinary international dishes to life. Savor a vibrant Peruvian rainbow quinoa salad drizzled with zesty ají amarillo vinaigrette, followed by succulent tiger shrimp tossed with rice noodles in a rich, fragrant lemongrass-coconut chile sauce. Enjoy a stunning chermoula-crusted rack of lamb served over saffron-infused couscous, before rounding out the evening with a deconstructed cardamom and rose water baklava tart alongside creamy pistachio gelato. Sit back, relax, and enjoy every delicious course expertly paired with regional wines!

On the menu:

Peruvian Rainbow Quinoa Salad with Aji Amarillo Vinaigrette & Crisp Plantain Chip

Lime-salt Tiger Shrimp & Rice Noodles with Lemongrass-Coconut Chile Sauce

Chermoula-Crusted Rack of Lamb over Saffron-Infused Couscous, Pomegranate Sauce

Deconstructed Cardamom & Rose Water Baklava Tart with Pistachio Gelato

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, March 29th - Thursday April 1st 10:00am - 12:00 pm

Chef Heather Ude Presents:

Mid Kids Camp (Ages 8-11):  Spring Break Chef Academy:Cooking Skills and Techniques

Calling all young chefs! Join Chef Heather for a warm, delicious 4-day culinary adventure where aspiring cooks build real kitchen confidence and skills. Throughout the week, kids will dive into hands-on techniques—from mastering knife skills, assembling fruit pizzas, to baking sweet cinnamon sugar pretzel bites, confetti cupcakes. Explore real flavor building as they grill marinated skirt steak for tacos, toss street corn salad, simmer rich meat sauce for spaghetti, bake pesto pizzas, and craft mini cheesecake cups with chocolate sauce and salted caramel. Come explore, create, and master culinary techniques at Marcel's!

On the menu:

Monday: Knife Skills

Rainbow Veggie and Chicken Wraps with Fresh Herby Ranch

Loaded Baked Potato Soup

Seasonal Fruit Pizzas

Tuesday: Baking

Cinnamon Sugar Pretzel Bites with Sweet Frosting Drizzle

Confetti Cupcakes with Traditional Vanilla Buttercream

Strawberry Shortcake Cups with Fresh Whipped Cream

Wednesday: Grilling 

Marinated Skirt Steak Tacos with Guacamole

Grilled Mexican Street Corn Salad

Cast Iron Skillet

Thursday: Sauces

Spaghetti with Meat Sauce

Pesto Pizzas

Mini Cheesecake Cups with Chocolate Sauce and Salted Caramel

Monday, March 29th - Tuesday March 30th, 1:30pm - 3:30 pm

Chef Heather Ude Presents:

Teen Camp (Ages 12-16): Travel, Taste and Create: International  (Hands On)

Designed as foundational building blocks for mastering culinary essentials, our teen camp invites aspiring chefs to pack their appetites for an unforgettable journey across the globe. Under Chef Heather's warm, encouraging guidance, teens will explore time-honored techniques, regional ingredients, and rich traditions. On Monday, head to Italy to toss a crisp Caesar salad with garlic croutons, sear classic chicken parmesan with fresh marinara over tender pasta aglio e olio, and layer sweet mini tiramisu cups. On Tuesday, travel to France to roll savory prosciutto and Gruyère crepes, simmer comforting chicken fricassee over silky French mashed potatoes, and torch rich, velvety crème brûlée. 

On the menu:

Monday: Italy

Traditional Caesar Salad with Homemade Garlic Croutons

Classic Chicken Parmesan with Fresh Marinara

Pasta Aglio e Olio

Mini Tiramisu Cups

Tuesday: France

Prosciutto and Gruyere Crepes

Chicken Fricassee

French Mashed Potatoes

Classic Creme Brulee