Salt & Pepper by Jamie Bordoshuk

I’ve been teaching kids how to cook for the past 15 years and I feel like I have the best job in the world. My students range from 6 year olds who can barely see over the counter to teens whose favorite foods include sushi, crispy seared duck breast and roasted bone marrow. 

While my Mother was not a gourmet cook, she was a master in the kitchen. Cooking for her was more than a necessity, it was a true labor of love. For her, measuring was an option and not a rule. Her ‘go-to’ spices were salt and pepper. And she was one of those people who could turn three ingredients into family dinner in under 30 minutes. I’m thankful that she passed that skill down to me, and find myself sharing her wisdom and tips with my students every time I teach a class. 

There’s nothing better to me than having one of my students come back to see me at Marcel’s or sign-up for another class or kid’s camp. They tell me stories of how they made dinner for their family from the recipes that we learned in class. To hear how excited they were to show off their talents, explore different foods and cultures and how much their families enjoyed their meal is wonderful. That to me makes teaching our next generation a real treasure. 

At the end of each class, I always ask my students the same question, “What makes almost every dish taste better?”. And they all shout in unison, “Salt and pepper!” Thanks, Mom.

Salisbury Steak with Mushroom Gravy
Serves 4
  1. 1 lb ground beef
  2. 1/4 cup onion diced
  3. 1 egg beaten
  4. 2 tablespoons of ketchup
  5. 2 tablespoons of Dijon mustard, divided
  6. 2 tablespoons of Worcestershire sauce, divided
  7. 1/3 cup Panko bread crumbs
  8. 1 teaspoon of kosher salt
  9. 1/2 teaspoon of ground black pepper
  10. 2 tablespoons of bacon fat or olive oil, divided
  11. 1 medium onion, finely sliced
  12. 8 oz. cremini mushrooms, quartered
  13. 2 tablespoons of flour
  14. 2 cups beef broth or consommé
  15. Parsley to garnish
  1. In a bowl combine the ground beef, diced onion, egg, ketchup, one tablespoon of mustard, one tablespoon of Worcestershire sauce, Panko breadcrumbs and salt and pepper. Knead by hand until combined. Form into 4 oval patties to give them a "steak" appearance.
  2. Heat a large non-stick skillet until very hot. Add 1 tablespoon of bacon fat or oil and then patties. Sear patties to a crispy brown on each side for several minutes until no longer pink inside. Remove from pan and set aside on a paper towel lined plate and cover to keep warm.
  3. Add the other tablespoon of bacon fat or oil to the pan and sauté the sliced onion until golden brown over medium heat. Add the mushrooms, remaining tablespoon of mustard and Worcestershire sauce and cook for several minutes. Mushrooms will release water so cook mixture down for several minutes. Sprinkle flour over mixture and stir, cooking for another minute. Slowly add the beef stock and stir to mix and lower heat to low. Simmer for several minutes, sauce will thicken. Season to taste.
  4. Add the “steaks” back to the pan and nestle in the sauce. Cover and cook for 2-3 minutes to heat through. Serve over mashed potatoes and pour mushroom onion gravy over each Salisbury steak. Sprinkle with parsley to garnish.
Marcel's Culinary Experience

This Week at Marcel’s: March 12th through 18th

Chef Paul Kahan’s coming back! We had to pinch ourselves over his first visit in 2014 and now he’ll be back in the Marcel’s kitchen on Saturday, April 14th from Noon to 2 pm to cook, chat, taste and sign copies of his new cookbook Cheers to the Publican! We are going to have a crowd for this one so get your seat now!  Registration is $35 or $60 with the book (retail price of $40).
Here’s what’s happening in the Marcel’s kitchen this week:
Tuesday, March 13th 11 am – 2 pm Free Demo Teri’s Sweet and Savory Crepes
Tuesday, March 13th 6:30 – 9 pm Hands On Advanced Series: Session II Pork, Beef, and Lamb with Chef Brandy Fernow $90 Seats Available
Wednesday,  March 14th 11:30 am – 1 pm Demo Out for Lunch: Fresh Fish with Chef Julie Szimon $40 Seats Available
Wednesday, March 14th 6:30 – 9 pm Hands On Cooking with Ancient Grains with Chef Kiley Fields $80 Seats Available
Friday, March 16th 6:30 – 9 pm Hands On Intoxicating Flavors with Chef Kelly Sears $85 Three Seats Available
Call us at 630-790-8500 to get on the Waiting List for these Sold Out classes:


Thursday, March 15th 6:30 – 9 pm Hands On Seafood 101 with Chef Paul Lindemuth $85
Sunday, March 18th Noon – 2:30 pm Hands On Baja Fresh with Chef Paul Lindemuth $85
 Come Cook Create and Celebrate at Marcel’s!

Make it an Event by Jill Foucré

A number of years ago when the first twinklings of Marcel’s started to emerge in my mind, the part that I was in love with was the prospect of having cooking classes.  I love to cook and entertain, I love to try new things, experiment with new recipes and techniques and make as many of the ingredients as possible from scratch.  When I would attend classes at recreational cooking schools, I always learned something, had fun, had a great meal and was in the company of those who also shared my love of cooking and great food.

Marcel’s clearly evolved into both a cooking school and a beautiful retail store and I am so glad we can offer both and that they complement each other so well.  I love everything about Marcel’s but my heart is in the kitchen.  Since we opened almost two years ago we have held 368 classes and have had 113 private events – and have had over 6,000 students in our kitchen!  The private events have been something I didn’t fully anticipate when we were initially planning Marcel’s.  I thought we would do some events like this but not nearly the scope and quantity.  

For private groups we have done everything from kid’s birthday parties to bachelorette parties and bridal showers to corporate groups (including some fun competitive formats!) to couples to friends to families.  We like to tailor to the customer’s needs so we don’t have predetermined menus — we set a date, I book a chef, we plan menus, and then we’re ready for a great event!  From personal classes for two people to cocktail party-style events for 60 and everything in between, we can format something for everyone.  We also love to do add ons like favors or flowers or personalized aprons.  

Open House 08242013Recently we held our first ever open house for event and meeting planners to spread the word about Marcel’s and we have joined the Dupage Convention and Visitors Bureau so we can become a destination for those looking for the best venues in the area.  And in the process, so many people are also discovering downtown Glen Ellyn — we regularly hear “I had no idea Glen Ellyn had such a great downtown!”

I am excited to be the host site for so many fun, memorable events – it truly embodies our quest to help everyone cook, create, and celebrate.