What’s For Dinner? by Patricia Tracy

When Marcel’s opened about 10 years ago, I was a culinary assistant.  I helped with classes and learned so much from the various chefs. Although my children were young at the time, they started to get more involved with school, sports, and dance. Unfortunately, my culinary assistant tenure had to end. I still use some of the recipes in my dinner rotation (thanks Chef Kelly Sears).

Fast forward to Fall 2020 and like everyone else around the globe, my family was on lock down. After an uncertain spring and an uneventful summer, I found a way out of the sweat pant lifestyle. Marcel’s posted an opening for their retail staff in the fall. Masked and ready for a change in my quarantine lifestyle, I joined the team in October.

While I reentered the workforce, my family adjusted to my absence. As I learned about opening procedures and inventory, they figured out carpools and laundry. But if I was on the closing shift, I would receive a text around 5 p.m. without fail – What’s for dinner?

Sometimes dinner would be cooking in the crock pot or ready to be grilled. Other times dinner would be picked up on the way home. One of our favorite dinners has become a big salad. We have tried all variations – cobb, taco, and Caesar to name a few. Our most recent favorite is an Orzo salad using the housemade Lemon Basil Vinaigrette available at Marché. It is the perfect make ahead summer dish to have ready when someone asks you – What’s For Dinner?