Cook Create Celebrate February 2016
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 FEBRUARY. ISSUE 43. 2016
Marcels Culinary Experience
Fresh February!
 
We have comfortably settled into 2016 and taken stock of our inventory but February is the month to freshen things up! Jill and Dana are currently in NYC scouting exciting new products at the NY NOW Home, Table and Gift Show. Thank you for all of your feedback on what you would like to see lining our shelves. Upon their return, we will be busy with Marcel's "Facelift." Place settings will be beautifully displayed along the north wall (perfect for brides-to-be contemplating their registries!), the Market will be conveniently consolidated to its own space, and many more tweaks will make shopping at Marcel's a fresh experience. Pop in to tell us what you think!
 
Did you have any idea that Marcel's was overflowing with aphrodisiacs? As you contemplate your Valentine's Day menu, keep this playful compilation of ideas top of mind. If you are keeping the holiday kid-friendly our tables are stacked with red and pink goodies.
 
February's calendar is studded with fun events including BeautyPalooza, a visit from Chicago Tribune columnist and Rick Bayless co-author JeanMarie Brownson, the return of the Essentials Series and many inspiring classes. The April, May & June class calendars will be published mid-month; stay tuned.
 
We are thrilled that Anne Farnum has returned to Marcel's! Take a moment to get to know Anne in this month's issue of Cook Create Celebrate or better yet, stop in to introduce yourself if you have not met her.  
 
Ultimately, we want Marcel's to be "Your" Marcel's so we are implementing a fun little program called #MyMarcels We can't wait to hear from you!
FEBRUARY EVENTS & HAPPENINGS
SATURDAY, FEB 13th
(11 am - 2 pm):
10th AVENUE TEA
Two inspired moms with a passion for the environment and a desire to reduce waste are shaking up the way the world drinks tea! Mary Degroot will be at Marcel's to shake and mix their organic green leaf tea that contains antioxidant rich matcha. It's a revolutionary tea party and you are invited!
 
 
 
TUESDAY, FEB 16th:
Are you deserving of a little R&R? Come enjoy a day of pampering in downtown Glen Ellyn. Several talented salons & spas are excited to show off their talents and services. Choose appointments that run 10 to 60 minutes at a fraction of the cost of a typical appointment. Make it a day and squeeze in some local shopping and dining!
 
 
TUES/THURS, FEB 16 & 18:
GLENBARD WEST SHOP & SHARE
Shop with us and mention that you are supporting Glenbard West and 10% of the store proceeds will benefit the school.
 
 
 
SATURDAY, FEB 20th (12:30 - 1:30 pm followed by book signing):
What's for dinner? JeanMarie Brownson has answered that oft-asked question in her Chicago Tribune column "Dinner at Home" since 2007. Her new eponymous book shares 140 of the column's best recipes. JeanMarie is culinary director of Frontera Foods and has co-authored three cookbooks with Rick Bayless and his wife Deann. Join JeanMarie in the Marcel's kitchen and savor Prosciutto Parmesan Puffs, Bacony Black Beans with Tricolor Quinoa, Sautéed Scallops with Chermoula and Latté Brownies.
SUNDAY, FEBRUARY 14th:
VALENTINE'S DAY
 
  Aphrodisiacs abound at Marcel's! Spice up your day with these playful ingredients to incorporate into your meal from appetizer to the sweet finish.
 
 
A gorgeously hued bubbly to pair with your oysters!
 
 
 
 
Enzo crafts beautiful olive oils or heat things up with Melina's chili-infused oil.
 
 
 
Sweeten it up with pomegranate molasses and spreadable honey.
 
 
 
Finish with red wine and chocolate truffles.
 
 
 
or whip up a vanilla scented confection to serve with coffee!
  
 
 
SPOTLIGHT ON THE ESSENTIALS SERIES
THE ESSENTIALS SERIES with EXECUTIVE CHEF KELLY SEARS
 
Three Consecutive Wednesdays: Feb 10, 17 & 24
6:30 - 9:00 pm
$200 for all three classes

There are certain basic foundations that every home cook should have in his or her repertoire; skills, techniques and recipes you'll turn to again and again, whether to serve family and friends, to make on Sunday for meals throughout the week, or to cook in no time flat on a busy weeknight. In these three series classes, you'll learn about basic cooking equipment and menu planning; knife skills, how to make the perfect vinaigrette, how to sear, sauté and roast meats and vegetables, create a pan sauce, make a roux, poach an egg, use a scale to measure, make a good biscuit, and a pie crust, and a yeast bread.
SESSION I

 Knife Skills, Vinaigrette, Pan Searing, Roasting & Pie Dough
 
Knowing how to use knives skillfully is the foundation of all cooking. You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. In addition to knife skills, learning to master basic cooking techniques like roasting and pan searing, you can cook perfect dishes every time. In addition, this class focuses on the perfect rice, roasted vegetables, and an easy start pie crust.
 
Mixed Greens with Apples, Dried Cherries, and Balsamic Vinaigrette

Pan Seared Pork Tenderloin with Cherry and Five Spice Pan Sauce

Orange-Scented Rice Pilaf with Fennel

Roasted Carrots with Honey

Warm Pear Galette with Maple Cream
SESSION 2
 
 Supreme Fruit, Roast Whole Chicken, Poached Egg & Flaky Biscuits
 
Sometimes the simplest recipes can seem the hardest. Learn the secrets to roasting the perfect chicken, maintaining runny yolks in a poached egg, retrieving just the fruit segments from citrus, and bake up a flaky, warm biscuit that can accompany any meal, any time of the day.
 
Arugula, Shaved Fennel Salad, and Orange with Lemon Parsley Vinaigrette
 
Roast Chicken with Citrus Herb Butter
 
Toasted Farro and Scallions with Roasted Cauliflower and Poached Egg
 
Sautéed Green Beans, Carrot, and Red Pepper
 
Flaky Buttermilk Biscuits
 
Affogato with Crushed Espresso Walnuts
SESSION 3

Building Flavor, Bisque, Yeast Rolls & Soufflé

Now that you have the skills, let's take them one step further. Our third menu will incorporate some techniques from the previous two weeks and incorporate them in a meal that can be used for the family during the week or friends on the weekend. Chef Kelly will guide you through flavor profiles, incorporating salty, sweet, sour, and bitter flavors in unison, all on one plate. Take the mystery out of working with yeast and lofty souffles while elevating your cooking to the next level.
 
Roasted Squash Soup Bisque

Seared Tri-Tip with Caramelized Onions and Peppers

Roasted Red Potatoes with Shallot Vinaigrette

Soft Warm Yeast Rolls

Bittersweet Cocoa Soufflés with Orange Blossom Cream
GETTING TO KNOW ANNE FARNUM
Anne Farnum was with us from the day we opened our doors in 2011, but left in 2014 to devote more time to her busy career in Real Estate and Professional Staging.  The siren call of Marcel's lured her back last year and we are ecstatic that she has returned!  Her background in Interior Design is invaluable as she helps to dream up and install new windows; her imaginative eye lends itself to beautifully merchandized tables.  
 
Anne is also busy mom of 4!  Luke and Lucy attend Glenbard West and Tess and Hugh are at St. Petronille. Traveling together is their favorite way to make memories.  Seeing the smiles on her children's faces as they discover a new area of the country is her greatest pleasure.
 
Please stop by to introduce yourself to Anne - during her time away, what she missed most was conversing day-to-day with our customers!
 
Favorite Winter Activity: Watching her children's basketball games
 
West Suburban Gem: The Terrace at Arrowhead Golf Club
 
Go-to Appetizer for Entertaining: Bruschetta
 
Favorite Aspect of Working at Marcel's: The people, of course...(customers and co-workers). And how the shop transforms every season with new merchandise
 
Favorite Book: The Book Thief by Marcus Zusak
 
3 Items Always in Fridge: Parmigiano-Reggiano, Greek Yogurt and La Croix Sparkling Water
 
Favorite Travel Destination: Rome
 
Guilty Pleasure: Dark Chocolate Covered Cherries
 
Favorite Restaurant: Ivy in Wheaton
FEATURED FEBRUARY CLASSES
 
Thursday, Feb 4th 6:30 - 9 pm 
Chef Jamie Bordoshuk
 
Chinese New Year is the first day of the New Year in the Chinese calendar. Celebrations can last for days, including parades, dragon dances, fireworks and pageants. According to the Chinese Zodiac, beginning Monday, February 8, the year 2016 is the year of the Fire Monkey. Those born under the year of the monkey are full of strength and determination. Fire Monkeys are excellent at not only setting goals, but in meeting them as well. The monkey, the ninth sign of the Chinese zodiac, symbolizes those that are lively, flexible, witty and versatile with strong practical ability.

On the menu:
Chinese Five Spice Fizz

Chicken and Shiitake Dim Sum with Ponzu Sauce

Chinese Udon Chow Mein

Pork Tenderloin Medallions with Hoisin Sauce

House Made Good Fortune Cookies 
MORNING AT MARCELS: SAVVY SLOW COOKING
 
Friday, Feb 5th 9:30 - 11 am
Chef Lynn Dugan
 
Morning at Marcel's means meeting Chef Lynn in the kitchen to learn new skills, taste new recipes, and talk about anything from meal dilemmas to family nutrition, and anything in between. This morning, set it and forget it! There's nothing better than coming home to the satisfying aroma of a homemade meal wafting through the house, with no additional prep time needed. Using a slow cooker is an easy way to enjoy the great taste of homemade meals! Whether it's ingredients, electricity or your sanity, you can save money, time and headaches using a slow cooker for a variety of meal preparations that are high on nutrition and flavor.
 
On the menu:
Breakfast Maple and Brown Sugar Steel Cut Oatmeal
 
Fiesta Chicken Tortilla Soup
 
Asian Moo Shu Pork
 
 

Saturday, Feb 20th 6:30 - 9 pm
Chef Robin Nathan
 
It's a country that fills a continent, with a wine region at every turn. Once exclusively overripe and robust, Aussie wines have mellowed into middle age: mature, chilled out, and sometimes straight up unique (in the best way!). Australian wines today are easy to drink and exciting to select. Here's to the wine country of the moment, with its distinctive offerings, diverse climates, compelling wine makers and the food that pairs best with them.

On the menu:
New Zealand Raw Fish (fresh sushi-grade white fish with fresh diced vegetables, coconut and lemon) - New Zealand Sauvignon Blanc

Australian Exotic Mushroom Tartlets - Aussie Chardonnay

Dog's Eye Australian Meat Pies - Australian Shiraz

New Zealand Lamb Pops with Rosemary - New Zealand Pinot Noir

 
#MYMARCELS
Whether you are Facebooking, Instagramming or Tweeting, remember the hashtag #MyMarcels 
 We want to see how you are incorporating products found at Marcel's into your lifestyle, which recipes you are making from our classes or our website, and how you are setting your tables.  On Facebook, make sure to include @Marcels Culinary Experience in your description to link directly to our page. Happy Hashtagging!
This month Marcel's is honored to support the DuPage County 4-H International Night, Glen Ellyn Youth Family Counseling Services (GEYFCS), and the Glenbard West "Live Life Well Week."
 
 Cook, Create and Celebrate at Marcel's! 

Let us help you plan an exquisite event: company parties, family get-togethers and girl's night out are all fabulous ways to experience the magic of the Marcel's kitchen. Contact us today and we will start crafting the menu, libations and special touches to make the event uniquely yours.
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!
  • Personalized wedding registry with expert service
 
 
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Marcel's Culinary Experience 490 N. Main Street Glen Ellyn IL 60137
 
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