Lessons Learned At The Table by Kelly Sears June 14, 2018 by Jill Foucre 1 Comment There are 275 countries in the world; 19 major world religions; 6,500 spoken languages. Food is the one universal. Food has no language barrier, is borderless, and is entry: entry to people, their culture, their families, their lives. In a tribute to his friend Anthony Bourdain, Anderson Cooper shared “in places near and far in the world, he talked, tasted, with open mouth, and eyes, and open heart and mind.” Simple, yet with depth; raw and honest, much like the man we think we knew as Anthony Bourdain. Bourdain expressed “…everywhere in the world, we go, and we ask these very simple questions, what makes you happy, what do you like to eat, what do you cook? We tend to get some really astonishing answers. People are telling you a story when they give you food. If you don’t accept the food, you are, in many cultures, whether in rural Arkansas or Vietnam, you are, rejecting the people.” When you sit down with someone and share their food, you are sharing their story. People are telling you something about themselves with each bite, each sip, each serving. No matter how small the size of the offering, the gesture is large, and the moment is magic. We all tell a story through our food. If you listen closely, the dish will share more than the cook will reveal in standard conversation. It’s the ingredient not listed in the recipe, not found on the grocery list. It’s the depth of flavor, the peek inside, that if you are lucky enough, you can taste in each bite. My husband is a landlord to college students. Our tenants represent the melting pot of not only America, but also the world. If you stay within the confines of your job, the relationship is tenant/landlord. But if you take the time to say hello, learn a name, discover what part of the map is home, doors open, and magic happens; you share a table. He calls them by name, they call him Mr. Dan. Two young engineering students from a small village outside of Beijing invited us to their apartment to make dumplings. Multi-generational, mom and grandmother were visiting and deftly rolling out dumplings with the speed of a twelve-person assembly line. Every dumpling is the exact shape and size. Once all the dough was ready, it was time to fill. Their dumplings were perfect, beautifully shaped, properly proportioned. Ours, overstuffed and unable to close. With direction, “the dumpling is the purse, the meat filling the money. Don’t let the money fall out of the purse.” An “ah ha” moment for sure; our dumpling skills improved. The meal was set out on two card tables, served on paper plates, with lots of chairs crammed around the tables. Make room for what’s important, worry less about what’s not. Several young men from Saudi Arabia invited Mr. Dan to stay for coffee after he fixed their leaky faucet. They set a cup in front of him and filled it half way. Mr. Dan said, only half a cup? The host then shared that his father, and his grandfather before him, taught him that you invite someone to stay by only filling their cup halfway. This way, the cup will constantly need to be filled, a little bit at a time, encouraging the guest to continue to stay and visit. When you fill the cup all the way, you are inviting them to leave; as in, This WILL be your only cup! Half full leaves you room for more. We invited some new tenants, a lovely Hispanic couple, over to teach us how to make tamales. We spoke with our hands, so we could understand one another. When I was about to add water in with the masa, my hand was tapped, and an index finger waved no-no. She pointed to the pot where the pork had slow cooked and then back to the masa bowl. Yes, of course! Water tastes like water, but pork juice tastes delicious!! We followed the leader and tied the husks. We counted hands and realized twelve hands make a hundred tamales easier than two. Share the work and it doesn’t feel like work. After long holiday breaks, some would return with gifts for Mr. Dan, gifts from their home: tea leaves as fragrant as the small-town countryside, homemade candies and sweets from their villages, silk scarves, a Qur’an. Share a dumpling, a coffee, a tamale; open a door to a connection. This is me, this is how I live. We spend a lot of time watching food TV, taking pictures of food, posting food but how much time do we spend breaking bread. We look down into phones instead of up into experiences. We can probably identify people by the parts in their hair rather than the colors of their eyes. How much time do we spend listening and connecting (the wireless kind). Whether it’s a kitchen table, dining table, picnic table or folding table, pull up a chair and gather round. Eat what’s offered off the fork. People open up when you nod and say “yes please” to the plate being passed. More tales are told, more stories shared. It’s the first step to a connection, to listening. May your purse hold money, your coffee cup never completely full, may you talk and taste with an open mouth, and eyes, with an open heart and mind. I know you’ll never leave hungry. Bread can be sliced, dipped, slathered or torn, goes with any meal, can be served piping hot, toasted or stale tossed in a salad. Most recipes make two loaves, or in this case, rolls. Break Bread and Connect. Pepper Bacon Bread 2018-06-14 13:36:00 Yields 20 Print Ingredients 340 grams Russet or Yukon Gold Potatoes 70 grams reserved Potato Cooking Liquid 14 grams reserved bacon fat (can substitute butter here) 1 teaspoon instant yeast 332 grams all-purpose flour 9 grams sea salt 72 grams bacon, cooked and crumbed (fat reserved, see above) 5 grams coarse black pepper (may prefer 3 grams if making rolls) Instructions Preheat oven to 400 degrees one hour prior to baking (baking vessel too) Boil potatoes (unpeeled) until tender, about 15-20 minutes Reserve 70 grams of the cooking water; set aside potatoes and liquid to cool Once cooled, mash the potatoes In a mixing bowl, combine the mashed potatoes, reserved cooking liquid, bacon fat and instant yeast. Stir to combine Add half the flour and stir well (the mixture will be crumbly) Add the rest of the flour and the sea salt and stir. The mixture will seem very dry Use your hands and squeeze, press, and knead the mixture until it comes together as a dough Scrape the mass of dough on to a work surface and knead the dough 5-6 minutes. The dough will start out quite stiff and dry but will moisten over time Press the dough into a rectangle, top with bacon and pepper. Knead for a couple more minutes to incorporate the bacon and pepper Place in an oiled container, cover with plastic and ferment for 30 minutes After 30 minutes, fold the dough, cover again and let rest for 30 minutes After 30 minutes, the dough is ready to be shaped (loaf, batard or rolls) Proof the dough for 45 minutes to an hour; it should swell nicely and have a springy texture Once the loaf has risen, score the top from end to end Bake for 30-40 minutes until golden browned Adapted from Zingerman’s, Ann Arbor, MI Adapted from Zingerman’s, Ann Arbor, MI Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
My Love of Marcel’s Cooking Classes by Graeme Reinhart May 30, 2018 by Jill Foucre Leave a Comment Welcome to our guest blogger Graeme Reinhart who has been taking classes in the Marcel’s kitchen since we opened and is currently enjoying his time in our classes for 12 – 16 year olds. Read on for more about Graeme and his love of cooking. Thanks for sharing, Graeme! ************************************************************************************************************ How long have you been taking classes at Marcels? I think I’ve been taking these classes for close to 6 years. I know I was really excited when I got to start going to the Mid-Kid classes. Now I’m in the Big Kid classes. What do you enjoy most about the cooking classes? I enjoy learning how to cook and learning new techniques, such as when we learned different knife skills. The first trick I remember Chef Jamie teaching us was to always crack your eggs into separate bowls in case one egg wasn’t good. I also remember the tip about washing your hands with a metal spoon to get rid of the garlic smell. And of course, I like getting the discount to use at the end of class so I can get some new cooking gadgets. What are some key things you have learned from these classes? The tips and tricks; why certain things in cooking are the way they are, and what gives certain foods their taste. How would you like to use these skills in the future? I want to continue to learn more advanced skills because it seems like we are refining our skills in these classes. I like to know the correct way of doing things because the correct way is usually easier and if it is the correct way, it usually tastes better! Chef Robin told us to always cut peppers with the skin down, that way it’s easier to cut them. She also taught us the right way to cut an onion, and I’m still trying to remind my mom not to cut the root! Can you tell of a time you made the recipes outside the cooking class? I’ve made the jalapeño coleslaw chicken sandwiches for out of state friends. I make the egg drop soup every so often as an after school snack. I also liked recreating the lemon chicken, lasagna and a lot of the desserts too. I still need to make the clam chowder that was so good. Do you have a favorite kind of food you like to eat? I’m pretty adventurous. I love trying new things so I wouldn’t say I have a favorite. Any thoughts of becoming a chef? No, not at all. I think it’d be difficult job, but I do want to learn how to cook better. What kind of class would you like to see that you haven’t experienced yet? I’d like to cook foods from exotic countries and learn more advanced techniques. To register for one of our fabulous kids classes, click on the appropriate age below: Little Kids (ages 6-8) Mid Kids (ages 9-11) Big Kids (12-16)
Celebrate Mom With Marcel’s This Mother’s Day! April 18, 2018 by Jill Foucre Leave a Comment As Mother’s Day quickly approaches, we once again have the opportunity to celebrate and honor our mothers and all of the women that have helped raise us and our children. Moms, grandmothers, aunts, sisters, friends, can all play an important role in our children’s lives. Finding gifts that matter and are meaningful, can be a bit of a challenge. What better way to show your love and appreciation than with a hand-made gift and some simple pampering? Marcel’s is here for you. Join us on Saturday, May 5th for a special Mother’s Day event where your child will create their very own masterpiece to honor that special woman. Local artist, Kristin Fischer owner of Muirwood Reclamations, will be at Marcel’s from 11 am – 3 pm to work with your little artist (or artists of any age) to create personalized concrete coasters. These coasters are perfect for a bedside table, coffee cup, or wine glass. After your artist has created their own coasters, Kristin will take them to be glazed and will return them by Wednesday, May 9th to be picked up from Marcel’s in plenty of time for Mother’s Day. To start Mother’s Day off on the right note, you and your kids can present her with a darling breakfast-in-bed basket. This basket will include our housemade individual-size quiche, Hudson Henry granola, a Strawberry and Champagne chocolate bar, spring luncheon napkins and a bit of light culinary reading. We are also proud to include a bottle of fresh pressed juice from Glen Ellyn’s newest shop, JOY Bar. Call, stop in the store or order your breakfast basket online. Baskets are $35.00 and can be picked up on Saturday, May 12th. Finally, we will have a Mom’s Day Wish List that mothers, grandmothers, etc. can complete. Have mom or grandma stop into the store to complete her Mom’s Day Wish List or download a copy of the wish list. Is she a connoisseur of kitchen tools? Loves to set a beautiful table? Now is the time to find the perfect way to honor her! Happy Mothers Day to all of the women who mother in so many ways!
Maison – Bringing The Chef To You by Paul Lindemuth February 22, 2018 by Jill Foucre Leave a Comment Maison is beautiful French word that, according to the Cambridge Dictionary, translates to “house, household, home.” It is the perfect word to embody the wonderful addition to the Marcel’s and Marché family. Maison was launched last year, and now 4 chefs from the Marcel’s culinary team pack up their knives, pots, pans and prep gear to bring the chef experience to your home. We also have a group of talented and professional staff working alongside us to create the perfect celebration. Here’s how it all works: An initial conversation with the client determines date, time and guest count as well as any specific event details. A Maison chef is scheduled and begins work on a very personal planned menu that focuses on great taste and seasonal flavors. The chef will embrace every detail of the event, assessing any dietary restrictions, the need for any rentals of tableware and linens, floral arrangements, as well as making wine and beverage suggestions. On event day the chef and staff arrive early to load in, unpack, set up and complete prep and cooking. Staff also assist with table setting, wine chilling, cocktail mixing and creating beautiful platters for passed appetizers. Guests arrive, cocktails and appetizers flow, dinner and wine are served and dessert is presented. At the end of the evening the chef and staff roll up their sleeves for final clean up before saying their goodbyes. We’ve had the pleasure of being part of milestone birthdays and anniversaries, a vow renewal ceremony and celebration, two full hands-on evenings where the guests prepped and cooked alongside us, as well as some fun and casual gatherings for family and friends. We’ve also had one event that began al fresco with a beautiful table set in the back yard. Then the rain started. Our team seamlessly moved everything indoors, shuffling furniture to accommodate tables and chairs, putting soggy linens in the dryer, polishing damp glassware and flatware, and resetting the tables – (all without missing a beat) while simultaneously serving cocktails and appetizers to the guests. And never without a smile on their faces! The greatest compliment we’ve received (and more than once) was “this was perfect and I was able to be a guest at my own party”. So when you have an occasion for a celebration, whether big or small, formal or casual, call us and let us bring the party to your maison! Salmon Poached in Escabeche 2018-02-22 14:30:36 Serves 8 Print Ingredients 2 pounds fresh salmon, cut into 2” chunks 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 tablespoons sweet Spanish pimentón 2 cups virgin olive oil ⅔ cup cider vinegar ½ cup dry white wine 4 bay leaves 10 sprigs flat leaf parsley 2 sprigs fresh thyme 2 yellow onions, peeled, trimmed and thinly sliced 2 large carrots, peeled, trimmed and thinly sliced 8 cloves garlic, peeled and thinly sliced Instructions Lay the salmon pieces in a shallow pot, large enough to keep the salmon in one layer. Sprinkle the salt, pepper and pimenton over the salmon. Toss the salmon lightly to evenly coat. Pour the olive oil, vinegar and wine into the pot. Add the thyme, parsley sprigs, bay leaves, onions, carrots and garlic. Place the pot over medium heat. Bring slowly to a boil and then turn the heat off immediately the moment the first bubble appears. Cover with a lid, set aside and let the salmon cook in the retained heat while releasing its juices, about 10 minutes. Transfer to small plates and serve with some of the poaching liquid and vegetables on top. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dinner Table Design Dilemmas…. Done! by Deb Forkins February 7, 2018 by Jill Foucre Leave a Comment Recently, while preparing for holiday dinner parties, Deb Giampoli took stock of her 35 plus year old formal china. Feeling her dishes were a bit tired and out of date, Deb looked at selling them online, but was discouraged by the lack of resale value. Instead, she called Marcel’s and spoke to Jill. “I always love the tablescapes when I come into Marcel’s and I vaguely recalled hearing about the Table Design service. Jill encouraged me to come into the store and bring in my china, which I did.” Deb brought in her Christmas dishes and worked with Dana for a little over an hour. Dana pulled out runners, table cloths, napkins, centerpieces and candles as Deb gave the YAY or NAY. “ We had so much fun!” Deb left completely overjoyed and went home to prepare her holiday table (photo right). Soon thereafter, Deb returned to Marcel’s with her formal china in tow. After a second session of frenzied designing, Deb went home with a few new items that completely changed the way she felt about her china. “Now I have a beautiful table with so many options. My old pieces were contemporized with the addition of just a few new items. I am feeling so very hip and happening!” Deb’s new table designs have also sparked her interest in the art of napkin folding. Check out this gorgeous table design featuring Deb’s china on a Marcel’s inspired table and Deb’s rosette folded napkins! Anyone who has ever set foot into Marcel’s knows the gorgeous table settings surrounding the store. Of course, there is a lot of LOVELY in the store to work with, but our talented staff know how to pull it all together. We know about the power of layering linens, mixing metals, adding just the right amount of playfulness to a formal setting. A well designed table is really about the ability to pair the items you have and to work with, not against them. If you are struggling with this, take advantage of Marcel’s complimentary Table Styling Service. Bring in your dishes, your colors, whatever you have that you want to work with and we will you help create a beautiful table design. You do not have to wait for a dinner party to use this service. Give the store a call and set up an appointment for the Table Styling Service. As Deb Giampoli notes, “A table is reflective of YOU. A pretty table that has been well designed invites your guests to sit there longer…” and isn’t that the whole point of getting together?