Monday, March 30th - Thursday April 2nd, 10:00am - 12:00 pm

Chef Heather Ude presents:

Mid Kids Camp (Ages 8-11): Road Trip (Hands On)

$200 for all 4 days

Buckle up, young chefs, we’re hitting the road for a delicious cooking adventure across the USA! Each day brings a new destination and a new menu inspired by the tastes of the road. From California sunshine to Southern comfort and New York street eats, kids will learn to chop, mix, bake, and taste their way through America’s favorite foods.

On the menu:

Monday: Maryland State Fair

Homemade Corn Dogs

Maryland Boardwalk Fries

Funnel Cake Bites with Chocolate Drizzle

Traditional Caramel Corn

Tuesday: Southern BBQ Favorites

BBQ Chicken Pizzas with Homemade Barbeque Sauce

Classic Macaroni Cups

Fried Pickles

Mini Southern Peach Cobblers 

Wednesday: California Flavors

California Chicken Tacos with Avocado Salsa

Citrus Vermicelli Rice Pilaf

Ghiaradelli Hot Fudge Sundaes 

Thursday: Southwest

Taco Pinwheels with Chipotle Lime Crema

Sweet Corn Fritters with Black Bean Salsa

Cowboy Cookie Ice Cream Sandwiches

Monday, March 30th - Tuesday March 31st, 1:30pm - 3:30 pm

Chef Heather Ude presents:

Teen Camp (Ages 12-16): Destination - Mexico & Hawaii (Hands On)

$100 for both days

Our teen classes are building blocks for learning the fundamentals of cooking. Pack your bags and your appetite - we’re heading on a flavor-filled culinary adventure from the beaches of Hawaii to the heart of Mexico! Teens will learn to cook vibrant, island-inspired dishes that celebrate the colors, ingredients, and traditions of both destinations.

On the menu:

Monday: Mexican Inspired

Cheesy Queso Nachos

Grilled Marinated Skirt Steak Tacos with Fresh Pico De Gallo

Smoky Corn Fritters with Garlic Lime Aioli

Fried Ice Cream with Homemade Chocolate Sauce

Tuesday: Hawaiian Coast

Blue Hawaiian Spritz 

Traditional Hawaiian BBQ Pizzas

Asian Inspired Tropical Noodle Salad

Pina Colada Cupcakes

Wednesday, April 8th, 6:30 - 9:00 pm

Chef Paul Richards presents:

Le Printemps (Hands On)

Celebrate spring’s vibrant flavors and add some French flair to your culinary repertoire. Embrace the season with Chef Paul’s seasonal menu, from light salads bursting with fresh herbs and colorful vegetables to main courses that highlight seasonal proteins, each recipe will reflect the essence of the season and immerse you in the flavors of France. 

On the menu:

French 75 Cocktail

Gnocchi with Pesto Broth

Fresh Berry & Pickled Fennel Salad

Herbs de Provence Seared Breast of Chicken with Niçoise Tomato Sauce & Haricot Verts

Cherry Galette with Sweetened Crème Fraiche

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, April 10th, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Burgers & Bourbon (Cocktail Party)

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

What better way to indulge in burgers than by pairing them perfectly with bourbon. Build a series of mouthwatering burgers with a delicious side and even a bourbon-spiked dessert! Once constructed and plated, we’ll pair the perfect burgers and sides with a bourbon (or two!).

On the menu:

Honey-Thyme “Gold Rush” Bourbon Highball

“Bluegrass Slider” Bison Burger, Bourbon-Onion Jam, Sharp Bleu Cheese

Teriyaki Turkey Burger, Bourbon Glazed Pineapple, Shaved Red Onion

Blended Brisket Burger, Bourbon BBQ Sauce, Smoked Cheddar, Pretzel Bun

Bourbon Brown Sugar Glazed Carrots with Whipped Goat Cheese

Bacon Bourbon Brownie Bites with Seasonal Gelato

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, April 11th, 12:30 - 3:00 pm

Chef Amy Lukasik presents:

Knife Skills (Hands On)

Good knives and impeccable knife skills are critical for all cooks and chefs.  Knowing how to effectively use a good chef’s knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Our chef will take you through basic to more advanced knife techniques, the best use for different knives, safety, storage, and care. Chef Amy will cook up her favorite soup and oven fries with dipping sauce for a light lunch using the ingredients cut in class. 

On the menu: 

Seasonal Soup

Vegetable Crudite with Dip

All cutlery and accessories will be 20% off for class participants. 

Soft beverages included in class.

10% discount on all regularly priced merchandise during class.

Saturday, April 11, 6:00 - 8:30 pm

Chef Amy Lukasik presents:

Dim Sum (Hands On)

Discover the art of dim sum, the beloved small-plate tradition of Chinese cuisine, in this hands-on class. Learn the fundamentals of dumpling folding, steaming, and classic flavor pairings while preparing traditional dishes meant to be shared and enjoyed together. This class focuses on approachable techniques and time-honored recipes, giving you the confidence to recreate dim sum favorites at home. From savory dumplings to fluffy steamed buns, you’ll experience the variety and comfort that make dim sum such a special dining tradition.

On the menu:

Ground Pork and Cabbage Gyoza with Soy Ginger Dipping Sauce

Pork and Shrimp Siu Mai Steamed Dumpling

Savory Chicken Wonton Soup

Pan Fried Scallion Pancakes

Char Siu Bao Buns

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

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

Chef Heather Ude presents:

Family Class: Cast Iron Cooking (Hands On)

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

Price is per person.

On the menu:

Corn Queso Fundido with Tortilla Chips

Grilled Chicken Fajitas with Guacamole

Cheesy Poblano Skillet Cornbread

Warm Skillet Brownies with Cinnamon Whipped Cream

Wine and Beer included in class for adults.

10% discount on all regularly priced merchandise during class.

Friday, April 17th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Chef’s Table: Springtime in Rome with Wine Pairing (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef demonstration and wine pairing class with Chef Robin and Marche Wine Director John Kay.

Step into a Roman kitchen and celebrate the fresh flavors of spring with a curated menu highlighting classic Roman dishes made with vibrant spring ingredients. Experience the flavor, simplicity, and the joy of Italian cuisine, perfectly paired with wines from the region.

On the menu:

Marché Italian Cheese & Charcuterie

Spring Pea Soup Shots with Mint

Spaghetti Primavera with Asparagus & Lemon 

Prosciutto and Sage Wrapped Pork Tenderloin with White Wine Cream

Tiramisu Panna Cotta

Curated Italian wine pairings

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, April 18th, 6:00 - 8:30 pm

Chef Molly Sell presents:

Date Night: Argentina (Hands On)

Step into the vibrant streets of Buenos Aires and experience the rich, bold flavors of Argentinian. Known for its passion for food, fire, and gathering around the table, Argentinian cooking celebrates high-quality ingredients, simple preparations, and big, satisfying flavors. Chef Molly explores a world of aromatic spices, fresh herbs, and traditional techniques that define the region. From savory handheld bites to iconic grilled meats and indulgent sweets, each dish reflects Argentina’s deep culinary roots and its love of shared meals and celebration.

On the menu:

Picada - Charcuterie with Cheese, Nuts and Olives

Argentinian Beef Empanadas with Lime Crema

Chilean Colchon de Arvejas - Sauteed Vegetables with Paprika and Egg

Traditional Grilled Argentinian Steak with Chimichurri Sauce

Sweet Alfajores - Dulce de Leche Sandwich Cookies served with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, April 19th, 12:00 - 2:30 pm

Chef Paul Richards presents:

Tuscan Al Fresco (Hands On)

Embrace the relaxed charm of outdoor dining with this class inspired by the fresh, sun-drenched flavors of Italy. Enjoy a seasonal menu designed for leisurely meals, shared plates, and simple ingredients that shine. Chef Paul focuses on fresh herbs and classic Italian flavor pairings while creating an al fresco–style spread - from refreshing cocktails to rustic mains and a sweet finish.

On the menu:

Basil Limoncello Fizz

Truffled Deviled Eggs with Crispy Leeks

Antipasti Chopped Salad

Grilled Chicken & Veggie Focaccia Sandwich with Whipped Stracchino

Chocolate Drizzled Pistachio Biscotti

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, April 21st, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Classic Curry (Hands On)

Explore the vibrant world of curries where bold flavors and comforting aromas take center stage. Chef Brian breaks down curry cooking in a practical, approachable way guiding you through the essentials of building flavor, working with spices, aromatics, and sauces to create curries that are rich, balanced, and full of depth. From savory starters to fragrant mains and a lightly spiced dessert, you’ll prepare a complete curry-focused meal while learning tips that translate to everyday cooking.

On the menu:

Vegetable Pakoras with Mint-Cilantro Chutney

Classic Murgh Makhani (Butter Chicken) Curry, Jeera Basmati Rice, Cilantro

Thai Green Curry with Basil, Kaffir, Lime and Galangal

Mango Cardamom Lassi Mousse with Toasted Coconut

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, April 24th, 12:00 - 1:30 pm

Chef Clair Smith presents:

DIY Steakhouse (Demonstration)

Bring the steakhouse experience home! Sit back and watch as Chef Clair walks through the techniques and tips behind classic steakhouse favorites. Learn how to choose and cook the perfect steak, build rich flavors with simple ingredients, and elevate everyday sides into steakhouse-worthy accompaniments. Along the way, the chef will share practical shortcuts and insider tips for achieving big flavor without complicated steps.

On the menu: 

Strawberry, Spinach and Toasted Walnut Salad with Honey Mustard Vinaigrette 

Cast Iron Seared Steak with Fresh Herb Compound Butter

Truffled Pommes Puree

Homemade Honey and Lavender Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, April 25th, 6:00 - 8:30 pm

Chef Molly Sell presents:

Date Night: Argentina (Hands On)

Step into the vibrant streets of Buenos Aires and experience the rich, bold flavors of Argentinian. Known for its passion for food, fire, and gathering around the table, Argentinian cooking celebrates high-quality ingredients, simple preparations, and big, satisfying flavors. Chef Molly explores a world of aromatic spices, fresh herbs, and traditional techniques that define the region. From savory handheld bites to iconic grilled meats and indulgent sweets, each dish reflects Argentina’s deep culinary roots and its love of shared meals and celebration.

On the menu:

Picada - Charcuterie with Cheese, Nuts and Olives

Argentinian Beef Empanadas with Lime Crema

Chilean Colchon de Arvejas - Sauteed Vegetables with Paprika and Egg

Traditional Grilled Argentinian Steak with Chimichurri Sauce

Sweet Alfajores - Dulce de Leche Sandwich Cookies served with Vanilla Ice Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, April 26th, 12:00 - 4:00 pm

Chef Brian Buchna presents:

Workshop: Scratch Spring Pasta (Hands On)

Starting with the perfect pasta dough, this workshop expands your knowledge and techniques in preparing different pasta shapes and preparations. Learn to roll out and shape agnolotti and cavatelli, and create classic seasonal sauces to accompany your pasta. Gain the confidence and skills to create a beautiful meal of fresh pasta any time! 

On the menu:

Classic Pasta Dough

Crispy Artichoke Salad with Arugula, Bresaola & Lemon-Caper Aioli

Spring Pea and Mint Stuffed Agnolotti Pasta with Brown Butter Lemon Sauce

Cavatelli Vodka with Italian Sausage, Asparagus & Parmigiano Reggiano

Lemon-Lime Ricotta Cookies with Honey-Lavendar Glaze

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

10% discount on all regularly priced merchandise during class.