Cook Create Celebrate March 2013
If you are having problems viewing this email, view it as a webpage
To ensure you receive Marcel's and Marché emails, please add info@marcelsculinaryexperience.com to your address book. Here's How...


Follow us on these sites: FacebookTwitter
Share this email with your friends: FacebookTwitterLike
 MARCH. ISSUE 12. 2013
Cook Create Celebrate
IN THIS ISSUE

Class, Demo + Event Schedule


EVENTS + HAPPENINGS
 
MARCHing into Spring 
 
What comes in like a lion, goes out like a lamb and is pure madness in between? Why, March at Marcel's of course!  Marcel's will have  a "ball" celebrating all of March's Madness with you.  Watch as our top seeds vie for a place on the bracket board.  We are talking products here!  Your participation will help move "seeds" along and will ultimately benefit you as Marcel's offers promotions to announce the bracket winners!  Come in to the store or watch us on Facebook as this fun event unfolds beginning the week of March 18th!
  
Friday, March 1:  Great fun was had at the annual SPELLAPALOOZA event  last night .  The B.A.M. (The Book Store and Marcel's) Team, represented by Jill Foucré, Dana Williams and Sue Kowalski, took a respectable 3rd place out of 16 teams!  The annual spelling  bee event  benefits the Glen Ellyn Children's Resource Center.   Great job, Jill, Dana and Sue! 
 
Saturday, March 9:  Garnier-Thiebaut Trunk Show from 10 am - 4 pm.  The new G-T linens are in and just stunning.  Sunset hues, Easter pastels, spring colors blend to create a spectacular tablescape.  All G-T linens - tablecloths, napkins, runners and dishtowels - will be 20% off.  This includes all special orders which will arrive in time to set your Easter table.  This event should not be missed!
 
Sunday, March 10:  Meet Me at Marcel's is a brand new event which promises to be a grand way to spend an afternoon with friends, new and old!  Please  join us for our inaugral Meet Me at Marcel's Event from 4 to 6pm to  "Sip, Savor and Share".  We will be focusing on Spring Celebrations with a cocktail, an appetizer and a favor to take home with you. Recipes will be provided, and the ticket price of $10 will go toward store merchandise on the day of the event.  Get your friends together and get your tickets now. Look for Meet Me at Marcel's to be a quarterly event. 

Saturday, March 16:  The Glen Ellyn Newcomers Club presents A Celebration of Tables from 9 am - 12 noon at St. Mark's Episcopal Church at 393 N. Main St.  Twenty unique tablescapes are on display, celebrating the joy of entertaining.  Proceeds benefit the People's Resource Center.  Tickets are $15 prior to the event, $20 at the door, and can be purchased at Marcel's.  We will also have a special offer for everyone who attends the Celebration of Tables.  Bring in your program on March 16th and receive 20% off any one item in the store!

Coming up in April, mark your calendar for Sunday April 14th for the Wedding Walk in downtown Glen Ellyn.  Check our April newsletter for more details!
    
We have learned a lot of things at Marcel's over the past 18 months and one of those things has been that our customers have such great ideas!  We are constantly getting new ideas big and small from those who come to shop or come for a class and we love being able to be responsive.
Earlier this year we conducted a survey about our classes to get your feedback and I thought you might be interested in the results.
We had 146 people complete the survey from 31 different zip codes. 84% of the respondents had taken a cooking class before and of those, 65% had taken a class at Marcel's.  For those who had not taken a class before (anywhere, not just at Marcel's), 66% indicated price as the reason, 50% indicated schedule as the reason, and 20% indicated class content as the reason.  (Respondents could choose more than one reason for this question.)
When choosing a class, the categories rated important or extremely important were class topic and menu (92%); class style (63%), skill level of class (57%), chef (48%), and add ons such as store discount, customer punch card, aprons, etc. (32%).  Clearly our focus on the content of our classes is right on target!
When asked about Marcel's specifically, you gave us high marks in all categories but would like to see more pricing options, which we are excited to be offering in our second quarter classes with Twilight at Marcel's classes for $45 and our Cocktail Party classes at $70.
Lastly, you told us what kind of classes you are most likely to take. Number one was healthy eating (but you know you actually have to sign up for them!), a very close second was technique specific, third was easy family meal ideas, fourth was international cuisine, and fifth was master classes for advanced cooks.  We have incorporated all of these ideas into our second quarter calendar and will keep coming back to you for more great feedback!  Thanks to everyone who took the time to respond to our survey and who shares their ideas with each and every day.
MARCH CLASSES
It's game on in the Marcel’s kitchen this March, with all roads leading to the final four days filled with our first ever Food Network Kid’s Camp. Guy, Rachael, Giada, and even Cupcake Wars have inspired Chef Jamie for this spring break camp for 8 - 12 year olds (3/25, 3/26, 3/27, & 3/28).

Chef Jean is shooting two, sharing duos that benefit from culinary partnership (think Chicken and Dumplings!) with the Perfect Pair (3/7).

It’s a slam dunk for Chef Coleen, helping you create delicious breads to fill your Easter basket with favorites like English Hot Cross Buns and Greek Easter bread in International Easter Holiday Bread Workshop (3/10)

No need for fouls in the nutrition department with Lynn Dugan on the kitchen’s court! Lynn’s putting grains on the bench and making beans the star of this game in New Beans on the Block (3/13).

Chef Kelly’s going for the three-pointer with the Art of the Sandwich (3/14). If Vietnamese Style Bahn Mi, and the Cubano complete your lunch time team, this is the class for you!

With the Johnson sisters coaching, the Luck of the Irish (3/17) is on your sidelines! These new Irish-inspired recipes paired with some "lucky libations," may lead to your best St. Patrick's Day ever!

Chef Pete’s aiming for nothing but net in Fish Tales (3/19) and Chef Jean’s starting lineup of Perfect Stuffed Pasta (3/23) will lead you to winning dishes filled with delicate texture and depth of flavor.

No matter how you complete your bracket of classes, at Marcel’s, they’re all winners!
  FEATURED AT MARCEL'S
CSA: Partnering with Nichols Farm & Orchard
CSA stands for Community Supported Agriculture. By purchasing a CSA "share", you are purchasing a share of the crops that the partnering farm produces. It means you will truly be cooking with local produce, from farm to table. Marcel's is happy to announce our partnership with Nichol's Farm and Orchard of Marengo, Illinois. Different package shares are available with delivery beginning early June and continuing through October. Marcel's will act as the delivery spot, and each week the shareholders will pick up their shares at the store. Come into the store to pick up a brochure, to learn more or to sign up. You can also learn more about Nichols Farm & Orchard at www.nicholsfarm.com.
CHEF TALK with KELLY SEARS

To college basketball fans, March is all about brackets, competition, the Final Four, and the crowned champion. Involved in every great competition are great teams. Great teams are built from solid teamwork, committed collaboration, hard work, and excellence. A culinary kitchen is no different. It must be a well-oiled machine that keeps a program running smoothly, appear effortless, and lead to the ultimate experience. This is the Marcel’s Culinary Team.

Our chefs, Coleen, Jamie, Jean, Katie, Kelly, Lynn, Robin, and Paul combine for years of experience as caterers, event consultants, dietitians, cheese masters, and instructors. Night after night, they deliver the best in culinary instruction to our guests in the Marcel’s kitchen.

Our culinary assistants are a team of volunteers who give their time and energy to ensure that all class participants have a great experience. They are comprised of professionals, retirees, moms, students, food enthusiasts, and active community members. Class evaluations consistently sing their praises and we couldn’t be more proud to have them as part of the Marcel’s team.

Our dishwashers are rarely seen or heard from in a class but oh so important. They are mostly local students who spend their evenings washing mounds of dishes so you don’t have to!

Always helpful and available, our retail managers and staff bridge the merchandise gap to help you recreate what you learned in class in your own kitchen.

And finally, our team leader, the woman in front, behind, and in the middle of the Marcel’s kitchen, is Jill Foucré. She built it so we could Cook, Create, and Celebrate together. At Marcel’s, we have quite the winning team! 
 
Here's a fun recipe for your next bracket party:

Sloppy Jose with Avocado Crema and Roasted Poblanos
Avocado Crema
½ c. cilantro, leaves and stem tops only
¼ c. sour cream
1 avocado
1 lime, zested and juiced
Salt and pepper to taste

Combine all ingredients in food processor or blender until smooth.  Taste and adjust.  Cover with plastic wrap pressed directly on top of the crema to keep from browning.
 
Sloppy Jose
1 pound Mexican chorizo
1 pound ground pork
1 T. cumin
1 T. chili powder
1 medium onion, small dice
1 green pepper, small dice
1 16 oz can tomato sauce
2 T. brown sugar
1 T. spicy mustard
1 T. Worcestershire sauce
1-2 large chipotle pepper in adobo sauce, diced fine
8 hamburger buns or 16 slider buns
 
Brown chorizo and ground pork in a large skillet along with the cumin, chili powder, salt and pepper.  Add onion and green pepper, saute until softened.  Add tomato sauce, brown sugar, mustard, Worcestershire, and chipotle.  Simmer all ingredients until pork and chorizo are cooked through and all flavors have melded.  Taste and adjust.  Serve on buns with avocado crema, roasted poblanos, and Chihuahua cheese if desired.
THE DISH          
with DANA WILLIAMS   
I can't believe it's been a year since I sat here at my kitchen table and wrote my first column for Marcel's monthly newsletter. As I prepared for this month, thinking of my favorite tools, cookware, linens, etc..., I found myself gazing lovingly (you heard me right, lovingly) at my Le Creuset collection.

Before joining Marcel's in 2011, I spent a multitude of years with another cooking store. The very first item I purchased was a large Le Creuset Dutch oven. That was the Fall of 1998 and I can't begin to put a number on how many soups, stews and Beef Bourguignons I've turned out since then! As I've discussed with many a customer, not many days go by without this beloved old piece finding its way back onto our cooktop. I absolutely LOVE to make soup and I've amassed quite a few favorites over the years (I've included my Lentil soup recipe below, one of my family's most requested), but the recipe I enjoy making the most is what my sons call "Mom's Make it Up" soup! How? So easy!

Start by heating 1/4 cup EVOO in your Dutch oven. Add two cups each of diced celery, onions and carrots. Sauté for 10 - 15 minutes until softened and then add eight cups of the stock of your choice. The rest is up to you! Canned diced tomatoes, beans (either canned or soaked overnight), various legumes or grains, shredded cooked chicken, cubed ham, a bag of frozen peas, corn or spinach, fresh or dried herbs, salt and pepper, the options are endless! You'll find that it's actually hard to make a bad pot of soup!
We look forward to seeing you soon and Happy Spring!
Dana's Spicy Lentil Soup
1/4 c EVOO
2 large onions, chopped (4 cups)
4 cloves garlic, minced
6 ribs celery, chopped (2 cups)
3 carrots, coarsely chopped (2 cups)
1 tsp curry
1 tsp cumin
1 tsp each salt & pepper
1/2 tsp dried thyme
5 c water
5 c chicken or vegetable stock
2 bay leaves
2 tsp dark brown sugar
3 c diced canned tomatoes
1/2 c dry sherry
16 oz bag lentils

Heat oil over medium heat, add onions and sauté, stirring occasionally until soft. Add garlic, celery and carrots and cook 10 - 15 minutes. Stir in salt, pepper and spices. Add rest of ingredients and simmer two hours or until lentils are tender. Discard bay leaves. 
Special March Promotions 
Receive a 10" x 7" Epicurean natural cutting board (a $15 value) with any purchase of an 18" x 13" non-slip board (retail $37).  These fabulous cutting boards are what we use in all of our classes, are knife friendly, are dishwasher safe, and are certified by the National Sanitation Foundation.  Don't ever use a plastic or glass cutting board again -- Epicurean is the answer.  Your knives will thank you! While supplies last.
The non-stick Swiss Diamond 10 inch fry pan with lid is on special now for $74.95 (regularly priced at $144.95).  If you have been waiting to try this Consumer Reports #1 rated non-stick cookware, this is the perfect opportunity!  While supplies last.
Marcel's T.I.P.S. (Techniques, Information, Preparation, Simply) from the Marcel's Chefs
March: Information
Not all thickeners are created equal, the difference between a roux and a slurry: 
 A roux is a mixture of flour and fat that after being slow cooked over low heat is used to thicken mixtures such as soups and sauces.  Length of cooking time determines color and flavor.  Anything made with a roux will remain thickened each time it is reheated.
 A slurry is a mixture of cold water and cornstarch or arrowroot which is then added to hot mixtures such as soups and sauces to act as a thickener.  A slurry does not add flavor or color and, given the absence of gluten, a slurry is a thickener only once.  If a mixture is reheated, in most cases, it must also be re-thickened.
one-of-a kind, special events, demos, hands-on, private parties, expert chefs
ALSO AT MARCEL'S:
  • Professional on-site knife sharpening
  • Exquisite complimentary gift wrapping
  • Beautiful "gifts to go" all pre-wrapped and perfect for every gift giving occasion!
  • Plan your next event at Marcel's -- call us for details
 
 
Was this newsletter forwarded to you? If you would like to be on our email list to get all of the information you need to know about Marcel's,
click here to sign up!

Marcel's Culinary Experience 490 N. Main Street Glen Ellyn IL 60137 630-790-8500

MTWFSat 10 am - 6 pm Th 10 am - 8 pm Sun Noon - 5 pm

You are receiving this email because you provided your email address to Marcel's and Marché.
If this email was forwarded and you'd like to receive future emails, subscribe here.
You can unsubscribe at any time.
To ensure you receive Marcel's and Marché emails, please add info@marcelsculinaryexperience.com to your address book. Here's How...

Marcel's and Marché 490 N. Main Street Glen Ellyn IL 60137
 
Powered by CustomerConnect