Cook Create Celebrate April 2012
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 APRIL. ISSUE 2. 2012
Cook Create Celebrate
IN THIS ISSUE

Class, Demo + Event Schedule

EVENTS + HAPPENINGS
(Marcel's will be closed on Sunday, April 8th)
Marcels' Sign
Saturday, April 14 – Pie Throwdown – Ten daring contestants will be showing off their pie baking skills for our panel of four judges.
Sunday, April 15, Noon to 5pm – Wedding Walk – The Glen Ellyn Wedding Walk will be in full swing with over 25 downtown Glen Ellyn stores participating.
Sunday, April 15 6:50 am Our very own Chef Instructor, Katie Wojciechowski will be appearing on ABC 7 news with tips on making your own baby food.
Saturday, April 21 11 am to 3 pm Melissa Yen from Jo Snow Syrups will be at Marcel's to show you all the delicious ways to incorporate these great local syrups in your favorite drinks.
Friday, April 27, 6 to 9 pm – Shops and Hops night in Glen Ellyn. Downtown stores will be open late for all of your shopping needs. At Marcel’s, you will be able to enjoy Two Brother’s beer and tasty treats…does shopping get better than this?
Saturday, April 28, Noon to 5pm Saturday, April 28 – Garnier Thiebaut Trunk Show – Join us for a special showing of these gorgeous French table linens.
Saturday, April 28, 1pm – Marcel’s Executive Chef, Kelly Sears, has been invited to present at the Greater Midwest Foodways Alliance Symposium on Road Food: Exploring the Midwest One Bite at a Time at Kendall College, School of Culinary Arts. 
 
When I was imagining all of the fun things that would happen at Marcel’s, one thing I didn’t consider was all of the special events. Some are sponsored by the Chamber, some are sponsored by the Downtown Glen Ellyn Alliance, and others we plan ourselves. It’s very fun to think of new things that are going to create opportunities for our customers that they might not otherwise have. In March we were privileged to have Béa Peltre, author of “La Tartine Gourmande”... (click here for more)
 
Marcel's April Class Lineup is a Winner! 
Ballpark
 Baseball may be America’s pastime, but opening day of second quarter cooking classes at Marcel’s is hitting it out of the park! Check out our line up for April. No matter what your class choice this month, it’s sure to be a hit.  (Click Here for More)

CHEF TALK by Kelly Sears

Warmer weather inspires us to open the windows, regroup, reorganize, and recharge. We tackle our closets, the garage, the basement, but what about the kitchen? Your pantry shouldn’t be the resting place where half-used ingredients go to dry out.  (click here for more)

FEATURED AT MARCEL'S
Jump, dive or run into spring. The fastest way to get there…color!!! Lemon yellow, turquoise blue, poppy red and tangerine orange are just a few colors that are hitting tabletops and kitchens in homes from coast to coast. You can liven up your dining tables with our beautiful linens from Couleur Nature, Garnier-Thiebaut , Shine Handmade and Tag. Make your stovetop “pop” with gorgeous, colorful cookware from Emile Henry and Le Creuset. Drink your morning coffee out of a spring green Revol cappuccino cup! Marcel’s fresh, sun-kissed offerings are out-singing the birds. Stop into Marcel’s and step into Spring.
T H E   D I S H by Dana Williams
 I love arriving at Marcel's in the morning. When I unlock the door and walk in, I'm immediately enveloped in the natural light from our big windows and then surrounded by our beautiful merchandise! Merchandise that we painstakingly select so that when you visit us, we always have something to meet your culinary, tabletop, and gift giving needs!  (click here for more)
Featured Specials in April
(come in for details on these great deals!)
 
Le Creuset Classic Cast Iron
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Swiss Diamond 8" Skillet 
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Shun Knives 8" Premier Chefs and 4" Classic Paring
 
 
P  E  R  F  E  C  T     P  I  C  K  S 
Marcel's favorites, see below for this months picks.
one-of-a kind, special events, demos, hands-on, private parties, expert chefs
A note from Jill
FULL STORY. 
When I was imagining all of the fun things that would happen at Marcel’s, one thing I didn’t consider was all of the special events. Some are sponsored by the Chamber, some are sponsored by the Downtown Glen Ellyn Alliance, and others we plan ourselves. It’s very fun to think of new things that are going to create opportunities for our customers that they might not otherwise have. In March we were privileged to have Béa Peltre, author of “La Tartine Gourmande”, spend a few hours with us demonstrating her recipes, talking about her approach to food and cooking, and signing her new and acclaimed book! Here is a picture of Béa signing a book for our good friend Sue Kowalski from The Bookstore and here is another of Béa and some of our Marcel’s staff. We are so happy to call Béa our friend and are glad so many of you got to meet her.
 
Bea and Sue

April brings another round of great events that, in addition to our classes, will give you so many ideas for your spring entertaining. If you saw Dana on ABC7 on April 1st (and check out this link if you missed it), you know that we have everything for your beautiful spring table. Add to that the Wedding Walk, another feature on ABC7 with Chef Katie Wojciechowski about homemade baby food, delicious drinks with Jo Snow Syrups, the Shops and Hops event, and a Garnier-Thiebaut trunk show, and it’s a busy month at Marcel’s! Click here for the complete line-up and details for all of these events. And looking forward to the 5th of May, we have Gale Gand here to do a cooking demo and sign her Brunch cookbook. There are so many reasons to come to Marcel’s to Cook Create and Celebrate – we hope to see you soon!

EVENTS + HAPPENINGS
FULL STORY.
Saturday, April 14 – Pie Throwdown – Ten daring contestants will be showing off their pie baking skills for our panel of four judges. While this is not a “public” event, the aromas from the kitchen are sure to lure people off Main Street. Our two winners will compete in the finals during a pie baking class on Sunday, June 3, while showing the class how to make their finalist-worthy pies. Sign up now for that class and you will have the privilege of taking part in crowning Marcel’s Pie Champion 2012.
Sunday, April 15, Noon to 5pm – Wedding Walk – The Glen Ellyn Wedding Walk will be in full swing with over 25 downtown Glen Ellyn stores participating. Future brides and their wedding entourages will be able to gather inspiring ideas as they prepare for the big day. At Marcel’s we will be having store specials, including the opportunity to get this beautiful Juliska platter as a free gift with any $150 or more Juliska purchase, a raffle for a beautiful Juliska pitcher, and every completed bridal registry will earn a $50 Marcel's gift card. Simon Pearce, Juliska, Garnier-Thiebaut, Le Creuset, All Clad, Emile Henry and so much more – there is no need to register any place else!
Sunday, April 15 – Our very own Chef Instructor, Katie Wojciechowski will be appearing on ABC 7 morning show. Chef Katie will be presenting a segment on how to prepare and store home-made baby food. With a little one at home and a baby on the way, she has a passion for this topic. That same day, Katie will be conducting Marcel’s first baby food class, Oh Baby! Stage 1 - First Foods. Call us today to register.
Friday, April 27, 6 to 9 pm – Shops and Hops night in Glen Ellyn. Downtown stores will be open late for all of your shopping needs. At Marcel’s, you will be able to enjoy Two Brother’s beer and tasty treats…does shopping get better than this?
Saturday, April 28, Noon to 5pm Saturday, April 28 – Garnier-Thiebaut Trunk Show – Join us for a special showing of these gorgeous French table linens. We will be showing the spring collection, taking special orders and all Garnier-Thiebaut will be 20% off that day only. Don’t miss the opportunity to have these beautiful pieces in your home at a great price.
Saturday, April 28, 1pm – Marcel’s Executive Chef, Kelly Sears, has been invited to present at the Greater Midwest Foodways Alliance Symposium on Road Food: Exploring the Midwest One Bite at a Time at Kendall College, School of Culinary Arts. Her topic is “Summer Vacations in Wisconsin”. The Greater Midwest Food Alliance is dedicated to celebrating, exploring and preserving unique food traditions and their cultural contexts in the American Midwest.

P  E  R  F  E  C  T     P  I  C  K  S 
Favorites from Marcel's Staff

Janie Gattari, Sales Associate:      I love Juliska. With its European flair and elegance, all the collections mix and match effortlessly. Juliska combines craftsmanship and durability into classy and chic pieces. Whether it is one piece or many, Juliska can make you a fabulous tabletop designer. Start your collection today!

Teri Hiben, Sales Associate: When I want to add a light flavor to meals, I pull out my Microplane zester/grater. A quick grate of lemon atop asparagus or stirred into risotto brightens the flavors. Add some grated lemon or lime to some berries and serve alongside a simple pound cake for the perfect spring dessert.

Rita Cevaal, Sales Associate:  Tired of lugging home bottles of imported water? I was! I bought the Sodastream Penguin two years ago and absolutely love it. It quickly transforms tap water into sparkling water. Add a splash of juice or a twist of lemon or lime for a refreshing and healthy drink.

CHEF TALK by Kelly Sears 
Ramekins 
FULL STORYWarmer weather inspires us to open the windows, regroup, reorganize, and recharge. We tackle our closets, the garage, the basement, but what about the kitchen? Your pantry shouldn’t be the resting place where half-used ingredients go to dry out. Nor the burial grounds for sad old jars of condiments, never used spices, or tubes of one-use exotic pastes. What’s in your cupboards and pantry should be the bones of your cooking, the essential equipment, tools, and ingredients that you really need and use.

Spring-cleaning isn’t just about cleaning out crumbs, scrubbing the stove, or tossing those suspicious containers lurking long past their expiration date. It’s about matching spring fresh ingredients to the appropriate cooking equipment, tools, and essentials.

It may be time for the Dutch oven to go down a shelf as long-cooked stews and braises that we love so much in the winter make way for lighter fare. Taking center stage, the Sauté pan, perfect for spring fresh vegetables tossed in a bit of olive oil, or for cooking up a light cheese and herb frittata. Bright colored ramekins, ready to bake off a strawberry rhubarb crisp, can make a favorite springtime dessert pop.

Think of your cupboard as your basic cooking wardrobe. New salt and herb blends, good solid balsamic vinegar and olive oil, French mustard and fresh jams combined with spring’s fresh ingredients provide the dynamic accessories that highlight the season, provide color and texture, and give you the tools to make a dish your own.

 T H E   D I S H by Dana Williams
 Jan Salt Cellar 
FULL STORY.  I love arriving at Marcel's in the morning. When I unlock the door and walk in, I'm immediately enveloped in the natural light from our big windows and then surrounded by our beautiful merchandise! Merchandise that we painstakingly select so that when you visit us, we always have something to meet your culinary, tabletop, and gift giving needs!

When a customer comes in looking for the perfect gift for the "person who has everything" or a bride and groom or perhaps a house warming, Jan Barboglio is my favorite line of merchandise to show them! Each piece of hand forged iron is mined from northern Mexico and finished in an age old process that renders them completely unique. Marcel's carries an extensive collection, including decanters, serveware, wine stoppers, house blessing crosses and guardian angels, and my favorite, the salt cellar. My salt cellar sits next to my cooktop filled with pink Himalayan sea salt (from S.A.L.T. Sisters, available here at Marcel's) and it's a simple little thing that makes me very happy! My co-worker and friend Rita has a tea light in hers and keeps it next to her reading lamp. Same happiness factor!!

Each piece is accompanied by a small metal enclosure card that is etched and stamped with a sentiment, proverb or poem. Her pieces are rustic yet elegant and fit in beautifully with any decor.  Stop in to Marcel's to see our beautiful line of Jan Barboglio and many other unique finds!

Asparagus and Ricotta Tarts  Tart

1 sheet puff pastry, thawed
2 oz pancetta, diced
2 shallots, minced
½ lemon, juice and zest
¼ c. balsamic vinegar
½ c. olive oil
¾ c. ricotta cheese
1 c. finely grated Parmesan cheese
1 t. lemon zest
1/3 c. parsley
2 bunches asparagus, trimmed
Olive oil for brushing
Parsley and lemon wedges for serving

  • Preheat the oven to 400 degrees
  • Cut out four 5x2 inch rectangles from the pastry sheet and place on a baking tray lined with parchment paper. Score a border on each rectangle; set aside
  • In a sauté pan, sauté pancetta until crisp
  • Add shallots and cook until tender; remove from heat
  • Whisk in vinegar and lemon
  • Slowly whisk in remaining olive oil, season, and keep warm
  • Place the ricotta, Parmesan, lemon zest, parsley, and salt and pepper in a bowl and stir to combine
  • Spoon the ricotta mixture onto the pastry and top with the asparagus
  • Brush the pastry borders with oil
  • Bake for 12-15 minutes or until the pastry is puffed and golden
  • Drizzle or brush with vinaigrette before plating
  • Serve with additional parsley and lemon wedge

Serves 4

BallparkMarcel's April Class Lineup is a Winner!
 
FULL STORY. Baseball may be America’s pastime, but opening day of second quarter cooking classes at Marcel’s is hitting it out of the park! Check out our line up for April. No matter what your class choice this month, it’s sure to be a hit.
 
At the top of the order, Chef Jean True, is serving up Spring Desserts (4/3), certain to impress on your holiday table. Chef Coleen’s at bat yields a plate of the season’s finest, From the Ground Up (4/5), asparagus, leeks, and rhubarb.
 
Chef Paul strengthens our skills and brings us Back to Basics, ensuring a good solid foundation with Cooking Techniques (4/12) and Mother Sauces (4/20). His second at bat has him Smoking Indoors (4/26). Don’t miss it!
 
New to the lineup is Chef Robin Nathan. All about simple, seasonally appropriate preparations with a natural light touch, Chef Robin hits it out of the park, turning One Chicken into Four Meals (4/10). Chef Katie hits a triple with classes featuring Eggs Benedict (4/4), Risotto (4/25), and our newest offering, homemade Baby Food (4/15).
 
Chef Kelly is on deck traveling to Jamaica (4/28), serving up Brunch (4/7), pairing the Birds and the Bees (4/14), and teams with Two Sisters Farm (4/13). Chef Jamie rounds out the batting order with an Asian influence featuring Spring Rolls (4/18) and Noodles (4/17), refreshing Spring Soups (4/11) and dons the coaching hat assisting the Kids (4/22) and Teens (4/29) in honing their cooking skills.
 
April is opening a winning Spring season at Marcel’s. From our team to yours, join us to Cook, Create, and Celebrate!
Marcel's Culinary Assistants are a vital part of our culinary team.  We thought you'd like to hear a bit from one of the many great assistants who keep our classes running so smoothly.
 
“The Help” at Marcel’s
by Culinary Assistant Lori Moore
Food and people fascinate me. Which is why I signed on as one of the 20+ Culinary Assistants who staff the demonstration and hands-on cooking classes at Marcel’s. It’s a volunteer position with plenty of perks and lots of flexibility. At every class, I work with talented chefs, learn at least one terrific cooking technique or tip, and get to know some wonderful “foodie” folks. Marcel’s is a bustling, beautiful, and delicious place, and I really enjoy my time in the store’s kitchen.

If you’ve been to a class, you’ve seen two or three Culinary Assistants in action. We set up your workstation, greet you when you arrive, help out during class, and serve the incredible food you’ve created or learned to prepare. We also clear and clean and sweep and lug chairs around, but that’s secondary to our focus—making each class enjoyable and educational for our guests.

It’s fun for us, too. Executive Chef Kelly Sears magically creates a monthly calendar with assistants working classes that match our interests and schedules. Every Marcel’s chef has a unique personality and talent, every class is different, and our guests are always happy to share their knowledge and passion for food.

Being a Marcel’s Culinary Assistant has:

1.            added spice to my life - current favs are Garam Masala and Ras el Hanout

2.            taught me to make a killer and versatile chimichurri sauce

3.            taken the fear out of French cooking and pasta-making

4.            persuaded my family to love roasted parsnips and carrots in herb butter

5.            introduced me to a group of people who are as excited about food as I am.

Interested in joining Marcel’s culinary team? Contact Chef Kelly Sears at Marcel’s: kelly@marcelsculinaryexperience.com or 630-790-8500.

 
ALSO AT MARCEL'S:
Professional on-site knife sharpening
Exquisite complimentary gift wrapping
Beautiful "gifts to go" all pre-wrapped just for you!
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Marcel's Culinary Experience 490 N. Main Street Glen Ellyn IL 60137 630-790-8500


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