We begin our day in New Orleans. It’s a steamy morning in the French Quarter, and we’re sipping chicory coffee and savoring warm Beignets at Café du Monde. These light puff pillows of sweet dough are dusted with so much powdered sugar that it seems to float in the air all around the outdoor café.

After a quick stroll through the Quarter, we find ourselves on Pier 39 in San Francisco, taking in the majestic Golden Gate Bridge and wondering what lunch has in store for us. After walking the pier, we decide on a sourdough bread bowl from the iconic Boudin Sourdough Bakery, filled with piping hot clam chowder and crumbled oyster crackers, the crusty crown leaning against the side.  

Satisfied with the best lunch on the west coast, we walk around and watch the street performers who seem to be everywhere on the wharf.   We turn our attention to “What’s for dinner?”, the three most popular words in every household.

“Lobster Rolls!” barks the guy at the window of Boston’s Five Island Lobster Shack. Along with a cob of sweet corn, a big dollop of slaw and melted butter running down our hands, we delve into our feast of the night. Our lobster roll wrapped in a newspaper cone is delivered only minutes after we order.

It’s been a full day of tasting America. And the saying is absolutely true. This country that we call home is truly one big melting pot.

New England Clam Chowder

Ingredients:

2 (10 oz) cans clams, with juice reserved
2 cups bottled clam juice
4 cups chicken broth
3 T butter
2 cups onions, small dice
2 cups celery, small dice
2 carrots, small dice
1 T garlic, minced
6 sprigs of thyme
2 bay leaves
3 cups potatoes, peeled and medium dice
2 cups heavy cream
Salt and Pepper

Procedure:

1.  In a dutch oven, over med heat, sauté onions,carrots and celery in butter, until translucent, about 6-7 minutes
2.  Add garlic, thyme, bay leaf, sauté for 1 minute more
3.  Add potatoes, chicken stock, reserved clam juice and bottled clam juice.
4.  Simmer until the potatoes are cooked about 20 minutes.
5.  Add clams and heavy cream and cook another 5 minutes.
6.   If soup is too watery, mash a few of the potatoes to thicken.
7.   Season with salt and pepper.

 

Just a year ago, my days were spent with Jill and the rest of our newly assembled team getting this wonderful store together. We used the then vacant apartment above the shop as our mini warehouse. Empty bedrooms were categorized by merchandise classification. We were in constant motion - receiving, ticketing, sorting... All to bring you, our loyal customers, the incredible merchandise selection you've come to expect at Marcel's!

One morning last August, Jill and I met with a woman named Janet Catlow and her assistant, Maggie. The company? Shine Handmade! Jill first saw these beautiful textiles at the One of a Kind Show and if you've visited Marcel's, I guarantee one of us has shown you these table toppers and runners! Designed and created by Janet in her St. Charles studio, each piece exhibits unique design and meticulous detail. She has years of experience in the textile arts including weaving, spinning, dyeing and construction which ultimately led her to producing her own line of these gorgeous table toppers and runners. Each piece we carry at Marcel's is one of a kind and numbered on its tag. The toppers are 52 x 52 inches and beautiful on any table - round, oval or rectangle. The runners come in two lengths, either 72" or 90" and each one is finished with a special embellishment selected just for that piece.

 

 

 

 

 

 

Marcel's Fabulous Gift Baskets Now Available On Line!