Happy Retirement to Chef Paul June 4, 2022 by Jill Foucre Leave a Comment I first met Paul Lindemuth in the summer of 2011 when Kelly Sears introduced him as a potential member of our chef team at the soon-to-open Marcel’s Culinary Experience. At the time Paul was teaching in Hinsdale and also running his own very successful in home event business but he graciously took the time to listen to my pitch about what a great little business I thought this would be. Fortunately for me (and all of our future customers and staff) Paul decided to join our team. On October 6, 2011 he taught the very first class held in our kitchen – Spirited Entertaining. Since that time Paul has taught 331 classes, led 115 private events, and hosted 96 Maison events, inspiring a legion of devoted followers. That works out to about once a week over the last 10 years that Paul has been delighting our customers with his sublime food, impeccable service and exquisite attention to detail. And that doesn’t even count the innumerable times Paul has been a part of a chef team throwing a party for customers (who can forget that 5th Anniversary dinner?) or staff. When I decided it was time to stop saying “no” to the inquiries about doing in home events, Paul was the one I turned to to help start Maison. His experience with his own business was invaluable and he generously shared his knowledge and his resources to get this business going and it is clicking along 5 years later. In short, Paul has been a part of our fabric from the get-go and there isn’t a person who isn’t going to miss him. Paul’s retirement is well-earned and I wish him and Michael the very best as they take time to travel, enjoy amazing food and drink, be in the best climate for the season, and enjoy the fruits of their labors. I hope those travels still bring them to downtown Glen Ellyn but wherever they go, Paul will be a part of Marcel’s. Farewell, Chef Paul – thank you for sharing your talents with us.
Maison – We Bring The Chef To You! July 23, 2020 by Jill Foucre Leave a Comment Whether you’re planning an intimate dinner party at home or casual backyard get together, Maison is here to make life easier and gatherings with loved ones more meaningful as you enjoy the company of those you cherish. To learn more or to inquire, click here!
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)
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/
Garden Bounty by Julie Szimon August 10, 2017 by Jill Foucre Leave a Comment I love vegetable gardening! Well, let me rephrase that. I love to get organic plants or seeds and plant them in my garden with organic soil, water them, weed them and see what happens. I don’t know what the PH level of my soil is. I don’t use any chemicals to make things grow bigger. I just plant. Growing up in the city, we never had a garden. We lived in a two-flat on the north side of Chicago. We did have an apple tree in the back yard that took up most of the space. Each year I was allowed to climb up the tree and pick the apples on top that no one could reach. Those apples were then cooked down by my grandmother and made into applesauce. She would can the applesauce in mason jars so we could enjoy it all winter long. When we moved to the suburbs I started a small 4’x8’ vegetable garden. As time went on, my vegetable garden grew to a 25’x35’ enclosed area with 8 raised beds and an open space for berry bushes. Each Spring I plan out what worked well last year and I try to add something new. I love to see how the new plants grow and what culinary creations I can come up with when they are ready for harvest. I like to plant peppers and the garden always produces an abundance of them. Some sweet ones and some hot ones. I have used them in salsas and salads and I have even pickled them. Last year I decided to make hot pepper jelly with them. It was so good! I made several batches and canned it for myself and gave some as gifts. My favorite way to enjoy the jelly is on toasted bread or crackers along with some goat cheese. It’s sweet and hot and delicious! It also came in handy over the winter months when friends dropped in for a glass of holiday cheer. This year the peppers are looking good, so another batch of hot pepper jelly will be coming. The recipe I use is great just the way it is but don’t be afraid to be creative with the pepper mixture. I added some red peppers for color, cracked black pepper, fresh thyme and some dried lemon peel. Hot Pepper Jelly 2017-08-09 20:47:03 Print Ingredients 12 oz. of jalapeno (or variety of) peppers 2 cups cider vinegar, divided 6 cups of sugar 2 - 3 oz. pouches of liquid pectin 5 - 8 oz. half pint glass-preserving jars with lids and bands Instructions Prepare/sanitize glass jars, lids and bands per manufacturers directions. Puree peppers in a food processor with 1 cup of cider vinegar until smooth. Do not strain puree. Combine puree with remaining 1 cup of cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue to boil hard for 1 minute, stirring constantly. Remove from heat. Ladle hot pepper jelly into hot jars leaving ¼ inch headspace. Wipe rim. Secure lid and band. Process in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in the center. By Julie Szimon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/