Cook Create Celebrate March 2012
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 MARCH. ISSUE 1. 2012
Cook Create Celebrate
IN THIS ISSUE

Class, Demo + Event Schedule

EVENTS + HAPPENINGS

Tuesday, March 6: Revol Open House and Cooking Demo. Open demonstration from 3 to 6 pm.  All Revol products 20% off on Tuesday. See below for more details.

Friday, March 9: Marcel’s FIRST Book Signing Event. Béa Peltre, Food Writer, Stylist, Photographer and author of the just released "La Tartine Gourmande" will be hosting a free cooking demonstration from Noon to 1:30 and then will be signing her cookbook from 2 to 4 pm. See below for more details.
 
Saturday, March 10: Kissel’s Spiced Jam Sampling and Demo Event. 11 am to 3 pm
 
Saturday, March 24: Chili Dawg's Pepper Jelly Sampling and Demo Event.  11 am to 3pm
 
 
 F
Welcome to the first edition of Cook Create Celebrate, the newsletter that will keep you up to date on all things Marcel’s! You will notice that our theme is indeed firsts because what a year of firsts it has been for me and the Marcel’s team.

It was this time last year that we were just starting demolition and while we rocketed through the summer and headed into fall, we got ready for opening day on September 26th and our grand opening celebration (click here for more)

Did you know... 2012 Trends
  • 2012 is the year of the potato – custom spuds are on the rise. Choose your cut and crispness of your fries. Customize your mashed with tasty mix-ins.
  • Grilled Cheese is the new Hamburger – Restaurants and home cooks are turning this casual sandwich into a high end meal.
  • A Forest of Flavors – infusions of pine needles, douglas fir and eucalyptus to flavor sauces, rubs, meats.
  • Caneles are the new Cupcake – a specialty of Bordeaux, these little delicacies are made from an egg-yolk-enriched, cake-like batter that is baked in copper molds lined with caramel and beeswax.
  • Desserts Veggie Up – aside from the traditional carrot cake, veggies become cutting edge as dessert…think beet ice cream. 

CHEF TALK by Kelly Sears 

When was the last time you did something for the first time? After a certain age, “firsts” aren’t as frequent. We go to the same job, have the same items in our grocery cart, and drive the same routes. We do what we know.  (click here for more)

  P E R F E C T   P I C K S
Favorites from Our Staff 
click here to read about why!
FEATURED AT MARCEL'S
  • Le Creuset Classic Cast Iron: Special in store offers throughout the month of March!
  • Wusthof Classic and Classic Ikon Bread Knives -- $49.99 and $69.99 while supplies last
  • Swiss Diamond gift with purchase when you buy a 10-piece set get a free 8-inch square saute with lid!
 
THE DISH by Dana Williams
 "You have to balance the things you want against the things you need". My sons would most likely tell you they've heard that phrase a few too many times growing up! So, as I was... (click here for more)
one-of-a kind, special events, demos, hands-on, private parties, expert chefs
A note from Jill
 
FULL STORY. Welcome to the first edition of Cook Create Celebrate, the newsletter that will keep you up to date on all things Marcel’s! You will notice that our theme is indeed firsts because what a year of firsts it has been for me and the Marcel’s team.

It was this time last year that we were just starting demolition and while we rocketed through the summer and headed into fall, we got ready for opening day on September 26th and our grand opening celebration on October 8th. It has been the most exhilarating, terrifying, and ultimately gratifying ride - thanks to all of you, our customers and partners, who have made it such a successful five months! Just about everything has exceeded our expectations, from the great response to our beautiful product to the very full and fabulous classes to the always fun private events we have been privileged to host.

We hope this newsletter gives you another way to plan for our events, connect to our great partners, and think of your own ways to cook, create, and celebrate.

And most importantly, I want to offer my sincerest thank you to all of you for sharing your thoughts and ideas, giving us feedback, helping us with those one-of-a-“find” items, and sharing the gift of Marcel’s with all of your friends. We look forward to a long and happy season of many more firsts! Stay in touch by email (info@marcelsculinaryexperience.com) on Facebook or on Twitter (@marcels490). We love to hear from you!

 
EVENTS + HAPPENINGS 
 
FULL STORY.

Tuesday, March 6: Revol Open House and Cooking Demo.   Come experience this fine French porcelain cook ware, serving ware and culinary accessories. It is French Fabulousness!!  Open demonstration from 3 to 6 pm.  All Revol products 20% off on Tuesday.

Friday, March 9: Marcel’s first Book Signing Event. Béa Peltre, Food Writer, Stylist, Photographer and author of the just released "La Tartine Gourmande" will be hosting a free cooking demonstration from Noon to 1:30 and then will be signing her cookbook from 2 to 4 pm. (That's her in this picture.) Purchase the book that day or in advance at either Marcel's or The Bookstore and join us for this wonderful event.  You will be as charmed as we are by Béa and her cookbook!  Click here for a link to a short video about her book and click here for her website!
 
Saturday, March 10: Kissel’s Spiced Jam Sampling and Demo Event. 11 am to 3 pm  Join Ben Shelton and Philip Jones from Kissel's as they serve a Plum Tarragon Gorgonzola Tart and Peach Coriander Glazed Ham.  Select from six flavors pairing fruit and herb from this local Wheeling based company.   Come in and taste and pick your favorite. Kissel’s has a profound "BOGO"effect. Our customers Buy One as a gift and Get One for themselves…they just can’t resist.
 
Saturday, March 24: Chili Dawg's Pepper Jelly Sampling and Demo Event.  11 am to 3pm Come have a taste of these delicious pepper jellies -- first you get the sweet, then you get the heat!

P E R F E C T   P I C K S

Anne Lautz, Sales AssociateGarnier-Thiebaut table linens have been a favorite since acquiring my first tablecloth ten years ago in Paris. The company recently developed a stain resistant method labeled Green Sweet; no more red wine stains from merry dinner parties. Come in and fall in love with the beautiful spring patterns.

Rasa Wise, Sales Associate:
I wasn’t in the market for a new frypan until I used an 8” Swiss Diamond at Marcel’s and I was sold. Swiss Diamond is best known for their diamond reinforced non-stick coating. I have cooked eggs without butter or oil and they released. My family members have all requested another Swiss Diamond pan for our kitchen.

Karen Fleming, Sales Associate: Whether spread on an English muffin or paired with cheese on a baguette, I have found Kissel’s Spiced Jams to be one of a kind. The jams are made locally in Wheeling and there are six unique flavors. My favorite is “Strawberry Basil” paired with parmesan cheese. It is the perfect bite!


 CHEF TALK by Kelly Sears
 
 
FULL STORY.  When was the last time you did something for the first time? After a certain age, “firsts” aren’t as frequent. We go to the same job, have the same items in our grocery cart, and drive the same routes. We do what we know.  

It’s no different in the kitchen. For most people, there exists that one recipe, ingredient, or technique that we avoid. For me, it was pasta, seriously. I’m on the back half of 40, been cooking for over twenty years, have a culinary degree, and couldn’t make fresh pasta. Disgraceful! Actually, somewhat embarrassing. One day, I decided, "That’s it!" 

I found the perfect person to watch and guide me. I spent three hours in her kitchen, and rolled out my first Tagliatelle. When it was over, my first thought was, really, that’s it? What the heck was I afraid of all this time?    

What’s your first? Pastry cream, sautéing chicken, making a pan sauce? Whatever it may be, I can guarantee it isn’t as scary as you think. Don't worry, it may not be perfect, but Bon Appetit won’t be coming for the photo shoot.    

Make this month your month. Our kitchen at Marcel’s is your kitchen too. Join us to cook, create, celebrate, and experience your own “first.” Find a class that centers on that recipe, ingredient, or technique that makes you uneasy. When class is over it will be your turn to say, "Really, that’s it? What the heck was I afraid of all this time?"

Swiss Chard and Pancetta Over Your First Tagliatelle

 

1 lb homemade tagliatelle noodles 

4 oz pancetta, small dice 

2 yellow onions, small dice 

1-2 cloves garlic, minced 

1 c. portabella mushrooms, sliced 

1 bunch Swiss chard, leaves trimmed and rough chopped, stems retained and small diced  

½ cup chicken stock or white wine 

1 lemon, juice and zest 

Finely grated Parmesan for serving

Bring a large pot of salted water to a boil.  Meanwhile, in a large sauté pan, add oil and heat until oil shimmers.

To the pan, over medium heat, add pancetta, onions, and chard stems. Sauté until pancetta is crisp, onions begin to caramelize, and stems start to soften, about 8-10 minutes.  Add garlic and mushrooms; continue sautéing until mushrooms begin to release moisture. Add in chard and toss until chard just starts to wilt.  Pour in stock or wine and scrape up any brown bits.  Once liquid has evaporated, add lemon juice and zest, cover and steam 2-3 minutes until chard is wilted and cooked through.

While the chard mixture is cooking, prepare pasta.  Combine the cooked, drained pasta with the chard mixture.  Toss to combine.

Serve with lemon zest and grated Parmesan.

Serves 4-6.

 
  THE DISH by Dana Williams 
 
 
FULL STORY.   "You have to balance the things you want against the things you need". My sons would most likely tell you they've heard that phrase a few too many times growing up! So, as I was browning pork sausage in my Le Creuset cassoulet dish last Thursday, it occurred to me that perhaps I don't always practice what I preach! But, boy, do I love this piece of cookware!

This is our first official newsletter with the theme of "first" running throughout. My tie in? I have always loved making soup, stews and yes, cassoulet. I've owned this dish for years and I can attest to it being the "first" piece of cookware that I absolutely didn't "need"! A splurge? Oh, yes! Regrets? Not a one!

Its conical design is inspired by the French "cassole", the original vessel used to make the dish during the French revolution. The deep round contour and slanting sides are ideal for slow cooking and extracting the full flavor from all ingredients. It's also a wonderful dish for preparing Beef Bourguignon and Chicken with Dumplings. Stop in and see us. We'd love to show it to you!

Easy Cassoulet

1 onion, chopped
1 lb reduced fat pork sausage
2 cloves garlic, minced
1 ham steak, cubed
2 T chopped fresh parsley
1 Bay leaf
4 cans cannellini beans (do not drain)
1 cup dry white wine
Pinch of ground cloves

In a 4 1/2 qt cassoulet dish, sauté onion until translucent. Add garlic and sausage. Brown well and add the rest of ingredients. Bake in a 350 degree oven for 1 1/2 hours. Sprinkle with more parsley, if desired. Great served with a green salad and cornbread.
 

 

 

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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