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“Thank you so much for joining us on this beautiful spring evening,” Daily Meal Editor-In-Chief Colman Andrews commented to start off Wednesday’s monthly Celebrity Chef Event at The Daily Meal offices.
Of course, if you live in the greater New York area and stepped outside for even a split second yesterday, you know the comment was in jest, as cats, dogs, and every other four-legged animal imaginable was raining down on the city. But friends of The Daily Meal willing to weather the near-monsoon conditions to make it to our Flatiron District office were rewarded handsomely with a full meal from chef Marc Murphy.
If Marc Murphy isn’t the hardest working man in the food biz, he has to be close to the top. The Institute of Culinary Education-trained chef oversees operations of two New York locations of his flagship French and Italian bistro Landmarc, two locations of his fish shack Ditch Plains, and most recently, opened the French-influenced American bistro Kingside at the Viceroy. In between his culinary takeover of the island of Manhattan, Murphy frequently appears as a judge on the Food Network’s Chopped.
It was an especially exciting event for those of us at The Daily Meal, since Marc Murphy has contributed videos and articles for us since 2011 — our inaugural year.
The crowd enjoyed a menu that included fish tacos and Ditch Dogs — topped off with mac and cheese — from Ditch Plains, croque-monsieur from Landmarc, and dill crème fraîche and “everything” cured salmon from Kingside, as well as a demonstration that showcased chef Murphy putting his own distinctive spin on baba ghanoush. The recipe dates back to Murphy’s days working as a sous chef at Tribeca’s Layla, when he and Extra Virgin chef Joey Fortunato “trolled around Queens” looking for culinary inspiration.
The lamb chops, marinated with garlic confit and lemon juice, were a house favorite. A crowd member insisted there must be more to the recipe than the simple seasoning.
“How do you make them so good?” she said. “The meat falls right off the bone.”
Chef Murphy claimed that marinating the lamb chops for a full 24 hours was the key to getting perfectly tender chops.
Of the celebrity chef craze, Murphy commented that he found the movement a bit strange, but mostly exciting, noting that his career in food has far exceeded what he had ever imagined.
“I’m excited for the food industry — I thought I’d be flipping burgers,” he said “I just didn’t want to be hungry.”
He also mentioned that the movement had offered great opportunities for those in the food world to help out with charity. In the past, Murphy has worked closely with City Harvest, an organization that helps fight hunger in New York City.
In addition to the top-notch eats, chef Murphy left guests with some simple, sacred culinary advice for the audience.
“Don’t be scared of cooking,” he said. “Just cook.”
The best chefs always seem to have a way of making it sound so simple.
Adam D’Arpino is the Restaurants Editor at The Daily Meal. Follow him on Twitter @AdamDArpino.
Chef Marc Murphy had an education in European cuisine from an early age—as a child of a diplomat, he was raised in Milan, Paris, Villefranche, Washington DC, Rome, and Genoa. This citizen of the world has called New York City home for many years, but his Landmarc restaurants, in Tribeca and the on the Upper West Side, reflect all of those influences of his early life and early eating. Italian and French bistro food is front and center in dishes like heirloom-tomato panzanella, côte de boeuf, and English pea risotto.
Murphy’s cooking also speaks of the great chefs under whom he cooked, both in Europe and in New York, after graduating from the Institute of Culinary Education. After a stint with chef Terrance Brennan, at Prix Fixe, Murphy returned to Europe, where he staged at Monte Carlo’s Louis XV, with executive chef Alain Ducasse. That led to Murphy’s New York return and work with chef (and, says Murphy, his greatest mentor) Sylvain Portay at Le Cirque. Middle Eastern cooking followed at Drew Nieporent’s Layla he became executive chef of Cellar in the Sky at Windows on the World, and at uptown’s La Fourchette, where critics hailed his expertise with bringing out the best in ingredients without overmanipulating them.
Murphy branched out on his own to found Landmarc in 2004, the now-shuttered oyster bar and fish shack Ditch Plains in 2006, and Kingside at the Viceroy New York Hotel, which features Asian small plates and New American cooking. As his restaurants grew, he founded the umbrella group Benchmarc Restaurants.
Now Murphy is as well known for his television chops as for those he has in the kitchen. Since 2009 he has been a judge on Food Network’s Chopped, as well as appearing on Iron Chef America and Beat Bobby Flay, among others. His first cookbook, Season With Authority: Confident Home Cooking, was published in 2015. And he makes time to serve on the boards of organizations City Harvest, Culintro, and Passport NYC.
The Best Recipes from Guy's Ranch Kitchen
Each weekend Guy invites a few of his favorite chefs to his ranch for a fun cook-off between friends. Here are the winning recipes.
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Photo By: Michael Moriatis
Aarti's Thanksgiving Samosas wowed the group with their combination of traditional Indian spices and classic holiday flavors.
Lobster Truffle Pot Pie
Marc took the classic pot pie and elevated it into a decadent masterpiece with the addition of buttery lobster and a heaping handful of fresh truffle shavings.
Thirty-Layer Green Chile Mac and Cheese
Aaron May's unique pasta dish is a cross between lasagna and the gooiest mac and cheese you've ever seen.
Salt Crusted Leg of Lamb
Marc Murphy's coats lamb in a salt crust seasoned with rosemary, thyme, oregano and chile flakes to seal in the tenderizing juices.
Sesame Cannoli with Ginger
Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup
Eric Greenspan adds a hint of lemon to these fluffy pancakes and then tops them with a buttery compote made of peaches, plums, nectarines and apricots.
Egyptian Spinach Pie with Hazelnut Dukkah
Aarti's Egyptian Spinach Pie with Dukka is filled with mozzarella and cheddar and gets a terrific crunch from a crushed nut and spice topping.
Grandma Guarnaschelli's Lasagna Appetizer
Get a taste of Guarnaschelli-family tradition with this cheesy appetizer.
Creamed Spinach With Pickled Onions and Raclette Cheese
Chef Eric Greenspan gives creamed spinach an upgrade with gooey raclette cheese.
Chef Michael Voltaggio updates fish and chips by using meaty swordfish and breading it in a mixture of panko and crushed potato chips.
Grilled Skirt Steak with a Salsa-Like Sauce
Chef Marc Murphy tops a grilled skirt steak with a chimichurri-like salsa made with charred peppers, achovies, parsley and lemon zest.
Beef and Broccoli
Chef Michael Voltaggio reinvents beef and broccoli with bone-in, dry-aged rib eye, broccoli chimichurri sauce and an umami-packed tofu mustard.
Cuban Fu Fu
Chef Carl Ruiz's Fu Fu is a classic Cuban side dish made up of crispy bits of pork and fried plantains.
Hot Buttered Rum Cake
Chef Damaris infuses rum into the batter and the sticky, buttery glaze that tops this decadent bundt cake.
Pineapple Upside Down Cake with Pink Peppercorn Caramel
Chef Alex adds a subtle kick to Pineapple Upside Down Cake with a caramel sauce made with slightly spicy pink peppercorns. It is best to unmold the cake while it is still hot, before the caramel sets up in the pan.
Marc's Gigantic French Toast
Chef Marc cuts the bread for his pain perdu into obscenely large slices. He soaks them overnight in an egg and cream mixture. The pieces are then seared in a hot pan to caramelize and finished in the oven. As they bake they become soft and soufflé-like in the center.
Deviled Eggs with Crispy Bacon
Chef Alex folds whipped cream into the yolks for light and ephemeral deviled eggs before topping them with crispy bacon. Her mother got the tip for folding in the whipped cream from Julia Child.
Rice Balls with Bolognese Sauce
Chef Antonia recreates the classic beef-stuffed rice balls that she used to have as a kid growing up in Long Island.
Shrimp and Grits
Marc makes a shrimp stock from reserved shells to pack as much shrimp flavor as possible into the grits.
Charred Corn with Bacon Lardons and Red Onion
Marc takes a simple corn salad and elevates it into a winning dish with bacon, basil and a touch of vinegar.
Salted Peanut Butter Pie
Damaris adds pretzels to her graham cracker crust and binds it all together with homemade caramel. After baking the crust and cooling, she adds a layer of peanut butter cream and whipped cream and then drizzles the whole thing with more caramel.
Pimiento Cheese Biscuits
Chef Damaris packs all of the ingredients found in traditional pimiento cheese into warm biscuits.
Filet of Beef with Sauce Perigourdine
The classic French sauce for Chef Marc Murphy's Filet of Beef with Sauce Perigourdine is simple but it takes time for the flavors to develop.
Office Doughnut Bread Pudding
Duff wins the day by taking stale doughnuts and turning them into a luscious dessert.
Alex's Dark Chocolate Almond Whoopie Pies
Chef Alex makes her own version of this childhood favorite, packed with dark chocolate and filled with a sweet almond cream.
Olive Oil Strawberry Shortcake
Chef Michael Voltaggio adds olive oil to this cake to make it super moist. Guy called it one of the best strawberry shortcakes he has ever had.
Braised Lamb Shanks with Carrots, Black Pepper and Miso
Chef Alex Guarnaschelli slow braises the lamb shank until it is very tender with blonde miso for extra umami.
Roasted Eggplant Salad with Soy, Sesame and Charred Peppers
Chef Alex Guarnaschelli makes flavor magic with ordinary supermarket eggplants by cooking them in a hot oven so that they stay firm but get a good crisp. She serves it with charred peppers and a ginger-sesame vinaigrette.
Chef Michael Voltaggio's cuts watermelon into cubes and freezes it to chill this classic cocktail.
Brick-Pressed Chicken with Chickpea Conserva
Chef Michael Mina chars a brined, spatchcocked chicken, to keep it juicy, before cooking in under a brick. He serves it over chickpeas sauteed with crispy pancetta.
Zucchini Caponata with Olive Dirt
Chef Michael Voltaggio adds a whimisical element to this traditional dish with an olive dirt made with black olives, flour, panko and cocao powder.
Nduja Stuffed Squid
Chef Michael Mina stuffs squid with spicy, spreadable Aduja sausage and quickly sears it.
Hasselback Potatoes with Fromage Fort
The secret ingredient in Chef Aaron May's dynamite baked potato is the Fromage Fort. To make it, he takes leftover rinds of cheese and pulses them with garlic and white wine. The cheese mixutes melts and crisps on the potato in the oven.
Chicken Thigh Fricassee
Chef Aaron May takes low-cost chicken thighs , Guy's favorite part of the chicken, and braises them in an onion, garlic, tomatoes, celery and Vermouth mixture.
Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)
Aarti calls this dish the Indian version of rice and beans. She combines rice and lentils and cooks them to a soft porridge consistency in a pressure cooker. She tops the comforting dish with yogurt and crunchy, spicy peanuts.
Rack of Lamb with Herb Crust and Lamb Jus
Chef Jonathan Waxman prepares a beautiful Rack of Lamb with Herb Crust and then uses the leftover riblets to make a dynamite sauce.
Caesar Salad with Spicy Pancetta and Cornbread Croutons
Chef Alex upgrades Caesar salad with crispy pancetta and cornbread croutons cooked in the rendered pancetta fat.
Gratin of Celery Root and Potato
Chef Jonathan Waxman uses a speciality cheese called Beaufort, and lots of butter and cheese, to create this truly decadent side dish.
Steamed & Fire Roasted Goose with Blood Orange Sauce
This recipe is not easy, but if you want to cook the most-amazing goose you've ever tasted, Chef Jonathan Waxman's technique is the one to follow. Chef Waxman marinates the goose, steams it and finally roasts it over the course of two days which results in a super tender bird.
Turkey Shepherd's Pie
Chef Marc Murphy's roasts turkey legs to create this hearty casserole, but you can use leftover turkey if you have it on hand.
Online Cooking Class - Cooking With Bourbon 101
Learn a few tricks to successfully incorporate the rich flavors of bourbon into your home cooking.
In this live online cooking class, you'll cook with one of the most popular liquors in the U.S. — bourbon. Chef Marc will showcase the incredible flavor bourbon adds to both sweet and savory recipes, beginning with a bourbon-peach glaze that pairs perfectly with roasted chicken. You'll also prepare hasselback potatoes with rosemary, and mix up a rich, bourbon-infused chocolate lava cake with a molten center.
- Cooking class is fully interactive.
- Chef accompanies you throughout the entire process.
- Ask as many questions as you want!
- Order ingredients online and have them delivered to your door.
Oven Roasted Chicken With Bourbon Peach Glaze
With olive oil, salt and pepper
With rosemary, olive oil and pepper
Bourbon Infused Chocolate Lava Cake
With butter, sugar, eggs and flour
- Recipes Recipe links are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
- Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
- Class Participation Chime in with questions through audio or chat. Use of video is optional.
- Class Size Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
- Event Duration 75 minutes
- Labels Couples, Date Night, Fun, Gourmet, New American
Bourbon: Jack Daniels, Jim Beam or your favorite brand
One chicken leg and bone-in breast
Peach juice or nectar
70-74% bittersweet chocolate, preferably Valrhona
Medium russet potatoes
Two medium pots
Ramekin or other molds
Medium baking tray or regular oven tray
Cozymeal guest reviews for this experience
Chef Marc was absolutely wonderful! He was quick to answer questions and very helpful with individual issues. I would absolutely take another class from him, and the people that I had invited contacted me afterwards to say the same!
Great recipes and very well timed class!
Chef Marc is awesome! Class is well paced and recipes are incredibly delicious but simple enough that we will make again for sure. Can’t wait to do another class with him!
What a fantastic experience!
Chef Mark is excellent! He explains everything. His classes are perfect not too slow and not too fast - 5*s
Excellent Class with Chef Marc. Delicious!
Was such a fun class. Chef Marc made it easy and everything turned out great. Can't wait to do it again.
First time and was very pleased with the lesson.
Fun class, easy recipe to follow and delicious dinner.
This is such a great class. The food is delicious and the pace is really manageable. You don’t have to scramble or rush. Thank you Marc!
Great time! Loved my whole meal and my cake turned out wonderful.
I took bourbon 101. Chef Marc communicates well by email and sends class reminders. Chef Marc made it very easy to follow along and gave excellent cooking tips to apply to future meals. My meal was ready by the time class was over. It was the best meal I’ve ever made and the flavors paired so well, you could not taste the bourbon. My children loved the meal and helping with this creation. I recommend Chef Marc and plan to take another class with him.
Chef Marc was very fun, personable, patient, and knowledgeable. Our class started on time and did not feel rushed. My wife and I throughly enjoyed his Cooking with Bourbon 101 class. We are already looking forward to our next class with him.
Awesome class, easy to follow and learned a lot.
I'm an idiot with time zones so we missed the class and I let chef know. He was SO nice about it and since I had made the recipes he offered feedback based on my experience. So great. The recipes alone without the instruction were great . really. You won't regret it.
This was our second class with Chef Marc and they keep getting better!
Very good experience. Clear instructions and very willing to give us a chance to visit during and after the class
Marc is a great instructor. This was our second class with him and we really enjoyed it.
Chef Marc was great! Our bourbon chicken and lava cake turned out amazing! He does go through instructions/steps quickly, but he leaves time for questions if you have them. I appreciated that he wanted us to measure out ingredients beforehand because that was very helpful. Would recommend taking a class with him!
Amazing meal and experience. Thank you!
great experience. personable chef, entertaining, instructive will be happy to do this again
Marc was great, very personable and good pacing of the class. Would definitely try another with him.
Super friendly and patient. Meal was delicious!
Chef Marc was great! He gave great instructions ahead of time for prep and patiently walked us through the recipes. The meal was delicious, too!
It was a wonderful choice to spend a socially-distanced Valentine's Day taking Chef Marc's class. He is an excellent teacher and a very engaging person. I would recommend this to couples, friends, or families looking for a fun evening.
What great date night plan! Really loved getting to learn from Chef Marc, feel like I was a much better cook by the end. He was able to share such a great balance of cooking with science (measuring precisely, temperature recommendations, etc) and cooking with feeling (you’ll know when potatoes are ready, reduce sauce to your desired thickness). Can’t wait to take another class!
. A very delightful evening with Chef Marc! Dinner was delicious! We would definitely join another class!
Personable and checked in with everyone to make sure that we were all ready before moving to the next step. Encouraged questions
Chef Marc was personable, helpful, welcoming, and informative. This was my first Cozymeal class and I wish I had done more prep before the class as quite a lot is required! I'm a pretty experienced home cook and it still felt like the pace was quite fast, but his welcoming nature made the class pleasant despite some busy moments. I'd recommend this class because of Chef Marc, and I'll look for some of his other classes to sign up for.
We loved "cooking with bourbon" with Chef Marc on Feb 20. He was very prepared and very patient with such a large group. He was happy to answer any question at any time and walked us through every step. The meal was very good. I have never had any luck with baking but, with his class, I managed to produce a perfect lava cake! He was also very personable and engaging. I would love to try other classes with Chef Marc.
Chef Marc was great. We had a great time cooking with the class. That peach-bourbon sauce is delicious. We are already have plans to cook these dishes for a family gathering.
Chef Marc was awesome! He was given substitutions on the fly and took it in stride. He was attentive to every one and gave very thoughtful answers. I will definitely book another online session with Chef Marc!
Such a great experience and the food was delicious! Chef Marc was easy to follow and made sure everyone was able to keep up with the class.
Marc was a great teacher. The chicken we made is the best chicken I have had in a long time! I cannot wait to take another class with Marc.
Cozymeal guest reviews for other experiences with Chef Marc
Fabulous experience with Chef Marc from start to finish. Instructions were simple and food was delicious. We had a great time.
It was a fun experience! So glad our kids gave this to us as a gift. Chef Marc was a very good teacher.
The class was great, organized and paced well. We had people from Europe and the US on the call and chef Marc was very flexible in providing the info such as temperature and measures for both groups. We had fun and the food tasted great
Chef Marc was phenomenal. Very relaxed, very informative and very flexible. We made delicious food, and had a great start to our weekend. Highly recommend.
Chef Marc was engaged and energetic. Great class!
We had such a great time with Chef Marc! He was so much fun and kept us engaged as we learned to cook delicious empanadas! He provided variations to the recipes to accommodate our varied food needs. His teaching style is so easy and inclusive. Our team really appreciated his knowledge and history of the dish we were learning to cook. I would recommend Chef Marc to anyone or group!
I enjoyed it very much. The instructions were clear and easy to follow.
Chef Mark was great. He was friendly, patient, amenable to dietary needs, and offered lots of fun cultural tidbits as well. Overall, he was very knowledgeable and the class was fun. Would recommend.
Thank you for the class they turned out great. Vicki
A good experience. Somewhat confusing at times but more from the team than from Marc. Food was good.
Chef Marc was fabulous!! I do not consider myself a cook but he made it easy and fun and the dish was delicious and definitely something I would make again.
Chef Marc did a fantastic job pacing with the group and answering A LOT of questions! The team had a great time and the food was delicious!
Fun session and delicious result!
Well done and love the class!
Great cooking session. Love the rissotto. cant wait to make it again.
Really enjoyed the cooking event with Chef Marc. He flexed the pace with our team and added plenty of humor and great cooking tips and information.
Chef Marc was great to work with. He was very thorough and answered all questions asked. I hope to take another class with him one day.
Chef Marc was great! He was very clear with each step of the recipe and was very helpful throughout the class. Definitely would recommend this class to others.
Marc was great at responding to questions and VERY organized. With his help you can make an incredible meal! Highly recommend!
Chef Marc did a terrific job, answering questions throughout the session, looking at each student's progress and giving direct feedback, and even providing tips to fix student mistakes along the way so that everyone had a fun and successful experience. I would definitely recommend these classes to a friend.
The empanadas class was really great! Clear instructions and very personable Chef. This was my first participatory online class and i will definitely be doing more. Hopefully with Chef Marc. My daughter, who lives in another city, was also a participant and this was a perfect way to spend .the afternoon together.
Great instructions and risotto was amazing!
Had good personality and directions were good
It was awesome fun and creative. Chef Marc gave a great ,fun cooking experience. I would do it again.
Delicious and fun! Thanks Chef Marc!
I really enjoyed his class. If was very relaxed and informative.
My wife and I both enjoyed our class with Marc.
Chef Marc did a great job teaching us both technique and history of the dishes. I would highly recommend his class.
Chef Marc and his wife were excellent. 5 stars ?
The instructions were clear and easy to follow. Marc was superb!
So much fun! This was the best! Did this class as a work bonding and it was the best time!
Fun class! Chef Marc was informative, helpful and patient. Empanadas were amazing!
Chef Marc did a fantastic job all around. He sent an email prior to the class to make sure we had our ingredients pre-measured and ready to go. That made the class so relaxed and enjoyable, not having to scramble to chop, measure, or prepare anything. He explained everything clearly with a good tempo--not too fast or slow. The risotto and panna cotta were delicious. I look forward to taking another class with Chef Marc.
By far our favorite Cozy Meal class yet. Chef Marc was fun, the pace of class was perfect and the duck and onion soup were outstanding! We'll definitely sign up for another class with Chef Marc in the future.
Chef Marc was knowledgeable, did not rush, and kindly answered all our questions. It was a great class!
Chef marc was superb. He was very patient with a very diverse team (regarding culinary skills). He demonstrated great professional skills, vast knowledge and provided excellent alternatives to the ingredients (as necessary).
The best risotto I've ever had
Marc was great and the meal was fabulous. Will definitely do this again
Chef Marc's class - a date night in Paris - was a perfect Valentine's date. We have tried several methods to cook duck, and found his was the crispiest and juciest method we've used. Highly recommend!
Chef did a great job guiding the class through the recipes. Delicious and fun!
A group of parents from my daughters’ school joined me for a private cooking class with Chef Marc. Not only was the food delicious, Chef Marc was engaging and taught us tips authentic to his native Barcelona. Coming to us live from Spain (midnight his time no less!), Chef Marc took us through each recipe from start to plating. Even emailed gluten free substitutions ahead of time to one of my guests. The sangria and shrimp were my favorites. I highly recommend this class and CozyMeal in general.
Wonderful experience- I can’t wait to take another of his classes.
This class was great. The pace was perfect and Marc was very detailed and helpful. And my empanadas came out delicious. Thanks!
What a great class. Chef Marc had great recipes, was very patient and guided us through making a foolproof dough and two tasty fillings. One feature I appreciated was that he concentrated on teaching techniques and not producing quantity, but quality. Well worth the time spent with Chef Marc. Highly recommended if you want to learn how to make empanadas.
This class with Chef Marc was wonderful! He is so personable and keeps everything so fun and easygoing. He also made the whole process feel easy. We will most definitely be doing another class with Chef Marc in the future!
What a fun experience. Great instructions - both for the prep work before and then during the session.
We had a WONDERFUL afternoon making empanadas with our family from all over California! Marc made it easy and fun!
Chef Marc was terrific! He was very clear explaining how to make the recipes and encouraged questions. I loved that he engaged all of us by asking some fun questions. My family got to be together for a delicious meal even though we were 3,000 miles apart - first time since the start of Coronavirus. I highly recommend his class!
What a great class! Chef Marc made it super easy for us and the food was incredible!
Delicious! Marc was a great teacher.
Chef Marc was very easy going and knowledgeable. We enjoyed the experience very much and will be booking another class soon.
Excellent class. Very helpful and interactive. Answer all the questions that people had. Chef explained other class that he taught which I will definitely sign up for.
We enjoyed the experience of cooking with Chef Marc, family and friends--all remotely. Chef Marc made an admirable attempt at making it personal by checking frequently on progress, The atmosphere was really friendly. Camera angles and demonstrations made it easy to learn although we never felt we had the dough quite right. Chef Marc had practical suggestions for additional fillings and leftover dough. This was a great substitute to going out to dinner.
Such a fun class! Chef Marc is a friendly host and demonstrated everything clearly. The empanadas we made turned out great and we will definitely make them again! Highly recommended!
So much fun and the meal was delicious!
Fun, personable, and a good teacher on the cooking process.
Thanks for Marc bring us this great experience. I love the Italian Risotto we made. The Panna Cotta is still in fridge and I cannot wait to have a try now.
Thought the class was great. Also Chef Marc was very helpful and the food was fabulous. Would highly recommend him.
Loved the experience! Chef Marc was a great instructor. I will definitely recommend this to friends.
Chef Marc clearly knows his risotto. He walked us through all the steps, answering questions along the way, and the result was delicious!!
Class was great! Marc gave easy to follow instructions and explained everything! We had a lot of fun and the food was delicious!
What a fun way to learn a new, delicious recipe! The steps to the recipes were very clear and the steps completed at a good pace. This was our first cooking experience and we loved it!
We used CozyMeal for a Valentine’s Day cooking class. It was our first virtual class, and we didn’t didn’t know what to expect. Marc was wonderful and has set the bar so high! He was fun, friendly and engaged with all
15 participants, even over video. He gave clear instructions and often checked in with each of us without being too pushy. Our risotto and panna cotta turned out delicious. I’m glad we decided to take this class and will definitely take another in the future.
Chef Marc was fantastic. He was thorough, engaging and patient with our team. Fantastic team building exercise. One week later, I've heard of a few team members making the recipes again on their own. Thanks!
Thank you for a fantastic afternoon of learning how to make empanadas. My wife and I appreciated the time you took to both teach and supervise our cooking experience. We hope to take another class with you soon. Dick & Deb
Chef Marc was awesome! He took the time to check on everyone and interact with us all. He made it an easy and fun experience!
I absolutely loved this cooking class with Chef Marc. It was a super fun day, and a great Valentine's Day date. The risotto was surprisingly easy to make, and it ended up being one of the best risottos I've ever had! And the Panna Cotta was delicious as well.
Such a wonderful experience! Chef Marc was very good at teaching and he was easy to follow! Highly recommend and he was very sweet :-)
Chef Marc was geat! he was on time, communicative and best of all it was a delicious meal. My husband and I were happy to have done our first culinary class with you and we would recommend it and do it again
Chef Marc was fantabulous! He explained how to make the risotto and panna cotta throughly. He checked in with participants and asked questions. Engaging and friendly and the best part, yummy food!
This was a fantastic couples activity, and we both learned a lot. Chef Marc is very approachable and knowledgeable. Highly recommended!
Chef Marc had a fun energy and was excellent at answering questions and providing real-time examples throughout the class. You could tell that he really enjoys. teaching. Our dishes came out delicious, and we'll definitely use the recipe again.
Great class, simple instructions, and a great meal. Thank you!
Chef Marc was great and the risotto was to die for! This was such a fun thing to do, highly recommend!
Had an amazing and seamless experience cooking risotto for the first time. He provided clear instructions on how to prepare ahead of time and walked us through step by step giving us visuals on what the risotto should look like. He was very engaged and made the class super fun! Not to mention the risotto was DELICIOUS! Will definitely be making this from now on. I would highly recommend Chef Marc and this cooking class!
Chef Marc was amazing. He was very easy to follow, extremely engaged, and I'd cook with him anytime!
Fantastic experience. Friendly, engaging, and supportive. Checked in often throughout process to make sure everyone was on track. Invited questions and very responsive.
The recipe directions were not complete. There was no mention to add more water, actually quite a bit was needed, and no mention of kneading for 10 minutes. 1 teaspoon of salt should list as table salt. I was disappointed in the focaccia bread - dry and tough but I guess that was the problem with the cook and not the instructor. The pesto rosso was delicious !! All in all, it was a fun experience and we enjoyed the group and our instructor Marc. Thank you.
We took the "Date Night in Paris" course with Chef Marc! It was an incredible Valentine's Day meal and Chef Marc did an awesome job guiding us through every step! We are already talking about what course to take next!
My husband and I had a great time making empanadas today with Chef Marc! He was very attentive and answered all questions. I will take another class with him.
This was a great class! It was well paced and Marc is an excellent teacher. I would recommend it to anyone. Thanks for a fun experience and wonderful empanadas.
The class was very informative, and gave me enough time to follow along without feeling rushed, or feeling like there was tons of down time with nothing to do. Overall very impressed!
Really fun! First time making empanadas and came out great!
Chef Marc was a fantastic teacher. He interacted with us and shared with us the history of empanadas. Our meal was delicious and we can’t wait to make them again!
Paced well, answered questions well, had fun with the different groups participating.
Chef Marc was very comfortable to work with. He is attentive to each of his students and invites questions. He always gives lots of ideas and feedback encourages his students to get creative. Thanks for a wonderful class.
Chef Marc was extremely knowledgable, friendly, and helpful. Thank you Chef Mark!
Marc’s class was fun, informative and enjoyable. We’re already looking to book our next class!
very kind, friendly, and helpful!
Had an amazing time in Marc's class! It was a fun experience and our dishes came out great. He's patient teacher :)
Had a very unique issue that Chef Marc was very helpful with. The course was fun, the food was great, Marc was awesome. Super kind. Helpful. And the food was great too!
This is not a review for Chef Marc but rather a review for Cozymeal in general. I was supposed to attend a virtual cooking class with Chef Marc on Saturday 1/23 but was sent the Zoom link for a class that had already occurred on 1/22, which of course was an expired link. I have emailed them and followed up again within the past several days and have yet to hear a response. So far my experience with Cozymeal has reflected poor customer service and wasted money. again, this is a review for Cozymeal and not Chef Marc, as we were looking forward to attend his class!
Chef Marc was warm and friendly! And he obviously knows his craft very well. He explained why we were doing things as we did them. One piece of constructive feedback that I didn't want to affect his rating: He sent an email the day of the lesson telling us to pre-portion and pre-chop all our ingredients. However, we were all working that day, so those of us who weren't able to finish up early were behind by the time we got on the call. It made the experience a little more stressful than I had hoped. It would be great if Cozymeal would email us directly a couple of days before, maybe sending a full ingredient list for shopping and notifying us that we should pre-chop everything.
Marc's instructions were very clear and the meal was delicious!
The class was extremely good. We had so much fun. Taught very well
Great class that is really easy to follow. Marc is an excellent instructor and the risotto was so tasty!
Such a great class. Chef Marc sent out an email before the class to make sure everyone was prepared and ready. The pace of the class was perfect and Chef Marc was responsive to questions, warm and friendly. This was my first class and I am looking forward to booking more. I highly recommend Chef Marc!
Great experience. I would take more classes with Chef Marc.
We had such an amazing time & would highly recommend!! Not only was the food delicious (& local, organic), but Chef Marc and his wife were so nice and knowledgeable. Despite these uncertain and challenging times, they took extra safety precautions and made sure we were comfortable. We will definitely remember this experience. Thank you both.
Fun class and the empanadas actually came out tasty! Recommend prepping your ingredients beforehand. Chef Marc was very patient and explained things well.
Great lesson and very good host. The risotto and panna cotta were amazing and I'll definitely make them again.
The class was great, Chef Marc is very helpful and engaging, and made sure everyone successfully executed his recipes. The pesto rosso is a new family favorite, we were literally eating it by the spoonful. He also taught us multiple ways to serve the pesto recipe - as a dip and as a pasta sauce, and flavors to pair with it.
What a wonderful experience, thank you Chef Marc! There was ample opportunity for questions and Chef Marc made sure everyone was up to speed and knew what was happening next. And best of all, the empanadas were delicious!
Great recipes and pleasant, calm guidance. This was a memorable and creative holiday gift!
Fantastic!! Food tasted so great
We loved it! We were gifted this online cooking class and enjoyed it so much! Chef Marc was engaging and provided easy to follow directions to ensure our meal turned out just right! Would highly recommend to others. We will definitely choose another class to participate in again.
Fun class. Very interactive and delicious!
Food was not seasoned well so it lacked flavour. Instructor wasn't overly personable and there was little to no interactions between participants.
It was a great experience. Our chef Marc was great and explained everything perfectly.
Hi Chef Marc - Thanks for a great empanada class
Amazing class, Marc was very helpful and informative, nothing felt rushed, and he even went over time a little bit to help us finish off. And the empanadas tasted great!
We enjoyed the cooking lesson. Chef Marc explained things well and the food was delicious!
Excellent fun with Collogues!
Excellent fun with Collogues!
Chef Marc was a great instructor. He was very clear with his directions, and very helpful if someone wasn't quite getting the hang of it. Definitely recommend!
Friendly.. explained directions well.. think it’s expected that people should review recipe prior to class lol so some delays not in his control another reason why maybe 5 min at beginning to review what u should have in front of you and maybe 5 min added to end for questions. It little short to complete 2 entrees 10 more min would have been perfect .. I would recommend this class! He did a great job!! Thank you
Wonderful chef and class! The recipes were amazing too!
Awesome class! This was my first time doing a virtual cooking class and I wasn’t sure what it would be like, but Chef Marc was great and easy to follow. The risotto and panna cotta recipes turned out amazing! Highly recommend.
Chef Marc and his wife Simona were fantastic hosts and teachers! My partner and I had an amazing time learning to make pasta for the first time. Marc and Simona were very experienced and answered all our questions. I would recommend the Trip to Italy class to anyone who's looking to learn some new skills and have a fun interactive dining experience!
Lots of fun! Delicious food that came out well. Marc was great at answering all of our questions and catching us up if we were a little behind.
Marc was a great teacher! He answered everyone’s questions, made us all feel comfortable, and helped us make a delicious meal of empanadas!
Chef Marc's class was very well run and a fun experience. You can tell he is very knowledgeable and he explains each step as he goes, allowing folks to catch up if needed. We enjoyed the risotto very much and will definitely sign up for another of his classes.
Excellent teacher. Chef Marc has his recipes down to a science. The risotto was amazing.
Fun night making empanadas! Would highly recommend.
The focaccia making class was excellent! Chef Marc was very knowledgable and patient with all our questions. Highly recommend!
Chef Marc was friendly and helpful. The camera over the pan needs to be more clear and we were unable to pin to the screen. It would be helpful if Marc was able to look at each of our cameras to see the food we were making and give us some tips.
Very clear and flexible. Chef Marc is very knowledgeable and provided detailed alternatives based on dietary needs. He was very organized and had a great teaching style.
Aunt Betsy and Uncle Steve
Marc was patient and fun and explained things well
We really enjoyed the cooking class and the risotto was great! We had made risotto a few days earlier and there was no comparison. This one was so much better and it was fun to see our family while creating the dishes.
Chef mark was awesome! He took was very thorough and interactive! Definitely would do again
The experience was pleasant and the meal was wonderful. For anyone that is new to this I strongly recommend preparing the ingredients ahead of time. Cut up any items that you can and measure and have ready and items that you can before the class begins.
Chef Marc was helpful and patient. It was the best risotto I’ve ever had!
It was a great experience. Marc was able to guide all of us through the preparation of Panna Cota, and Risotto with wild mushroom and Italian Sausage. Guidance was clear, all questions answered with easy to understand explanations. The finished dishes were outstanding.
Marc did a good job and the meal was delicious-i am not an experienced cook and it was easy to follow along
Marc was great. Very patient with our multi-generational family and the finished product was delicious.
Chef Marc was great and helped us finish our meal even though we were very slow. Very patient and thorough- thanks!
Chef Marc was a great host to our evening of Empanada making. He is patient, informative and gives cultural significance to the experience. You won't be disappointed!
Chef Marc was very helpful and patient- we had a great time and ate extremely well!!
Such a wonderful experience. Thanks so much to Chef Marc!
He was lovely! Very patient and answered all our questions
Awesome Job !! Marc was very engaging and understanding. The food turned out great!
My work chose to do a cooking class for the team Christmas party this year. The experience with Chef Marc was fantastic! My 10-year old daughter joined in as well and we both agreed that the recipe was fairly easy to follow, the food was delicious, and we had a great time. Thanks Chef Marc!
Chef Marc is a great instructor. He was able to explain and demonstrate clearly that we can understand.
I am zero when it comes to cooking but with chef Marc’s help it felt like there is a cook inside me! I still can’t believe that I made such a testy Risotto and Panna Cotta!
Chef Marc Good pace, good views, great insights and a real tasty recipe. Your style is made for this world. Thanks for sharing..
Chef Marc was knowledgable, flexible and patient! We will definitely be taking more classes!
Chef Marc and his partner Simona were fantastic hosts for our experience. It's immediately clear that Chef Marc has a comprehensive culinary knowledge, being true to authentic ingredients and recipes, while teaching in a way that is simple and intuitive. It was a lot of fun with the hands-on experience of making fresh pasta dough, and the end results of our meal - all three courses - were absolutely delicious. I would highly recommend doing a class with Chef Marc to others, and we will very likely do another as well. (Also of note - Chef Marc and Simona were very respectful of social distance and hygiene precautions/masking)
Such a special dinner for my sister’s 50th birthday. Dining outside with our small group was COVID-safe and a great way to celebrate. Marc’s dinner was delicious and plentiful even for my teens-everyone loved it. He and his assistant arriving right on time and left the kitchen spotless. I would definitely choose Marc again.
We could not have asked for a better, more authentic experience than what Chef Marc provided. We felt like we were getting the inside park into a true family recipe. Food is clearly important in Marc’s households and it was a pleasure getting to see a glimpse into his world. 10/10 will do it again.
Chef Marc and his partner Simona(sp?) were fantastic! Super friendly and attentive while also taking many precautions to keep the evening safe (masks, cleaning services, keeping distance while we ate). Food was awesome! Squid was freshly picked up from the local market off the santa cruz pier. Tiramisu was bomb! Pasta was delicious with a pistachio pesto
Chef Marc and his meal were amazing. The whole experience - taste, details, plating, service - exceeded our expectations. Would definitely do again!
Chef Marc was amazing! Marc and his assistant were on time and had everything ready. The food was absolutely amazing and it was really neat to learn the background, family touch, and how it’s best served abroad! We are very clean, but Marc and his assistant did an amazing job at making sure everything was perfectly clean when they left. They also took all trash with them. We look forward to booking another experience with Chef Marc.
Chef Marc was on time, and cooked our meal to perfection! Each dish was prepared in a most excellent and delicious fashion, and served with an explanation behind the history of each dish. Service was awesome, and the clean up was complete and spotless! My wife and I had a super experience to remember! ??
Chef Marc was a fantastic host and teacher. The food was fantastic, and Chef Marc made everything seem perfectly easy to understand and reproduce at home. It was also fun to pick his brain about the food and wine in different regions of Spain and learn more about Spanish cuisine in general. My girlfriend and I both had a great time. Highly recommended.
We had such a good time with Marc (and his wife Simona!). The calamari soup was incredible, a simple dish that we can make at home, but one that packs so much flavor. The pesto tasted so fresh. The whole experience was really fun, inviting, and we learned a lot.
Marc and his girlfriend were great hosts and Marc was a great teacher. He not only taught me how to do those Spanish dishes but also gave me more general cooking tips which I really appreciated. The dishes were soooo good, especially the paella. I would definitely recommend.
Marc showed us a lot practical techniques and tips that we cant wait to put in practice. The class was really informative and the food was delicious!
Chef Marc is great. The paella was delicious and I finally learned how to fry potatoes correctly.
Marc and his girlfriend provided us with an amazing class and experience cooking Paella! ? We learned so many cooking skills, about his culture and can't wait to give it a shot ourselves! Highly recommend!
This was a great class! Chef Marc is super knowledgeable and good at answering our questions. I learned way more than I have at other cooking classes because he not only told us what to do, but also explained why certain steps were important (or not important) and how the same techniques could apply to other recipes. And at the end, the food was delicious!!
Amazing exceptional cooking class!! Loved ir
Caring, warm individual who opened his home and his culinary heart to us. What a wonderful way to spend Valentines day and the food was absolutely delicious! His class was absolutely magic! 10/10 would recommend.
Marc was very friendly and knowledgable. He was patient and educated us through the entire process. It was very hands on and we are now planning to take his Italian Class. The ingredients were fresh! We saved the recipe and will continue to use it.
Chef Marc was a wonderful host! Even as relatively inexperienced chefs, we felt relaxed and engaged the whole evening. All 3 courses were delicious and timed perfectly! I felt like we learned a ton and would absolutely take another class with him again. All the ingredients were fresh and measured out precisely in advance. The recipes are authentic but also uncomplicated enough that I can actually imagine us cooking them again in own our kitchen. There were 6 guests and in some cases we each took turns going through the steps, but the group was small enough that I didn't feel like I was missing any part of the meal making experience. Huge thank you to Marc and Simona for a wonderful evening!
Chef Marc was great! Not only did we learn about Spanish cuisine, but he also had great tips on cooking in general, from cutting vegetables to the use of high heat. Would recommend to anyone, especially for the dessert - it's amazing.
Had a great class, meal and time at Chef Marc’s. My wife and I would highly recommend. He was patient, a great teacher and made it both interesting and fun. We felt very comfortable from the start and we appreciated the passion and family recipes shared. To cap it all off, the meal was absolutely amazing (taste of Italy). Great experience all around celebrating our anniversary!
My boyfriend and I had the best time cooking with Chef Marc. He taught us new techniques that we’ll bring back to our own cooking as well as shared some fun, new recipes that we’ll definitely try! Overall, we had the best experience cooking and getting to know Chef Marc and Simona, and would recommend them to anyone and everyone!! 5 stars!
Marc was fun and gave us a nice taste of Spanish cooking. He was very welcoming and informative.
My girlfriend and I booked this class to celebrate our anniversary, and this was definitely a great choice for us. Chef Marc was incredibly friendly and knowledgeable about Spanish cooking and tradition. We really appreciated that he taught us how to make authentic Spanish dishes. His teaching style is flexible and caters to the individual's skill level, and he's able to walk us through the steps in a methodical and easy to understand manner. His apartment is in a great location in SF, easy to access and has a really nice view of the city. Above all, his selection of dishes were excellent and we had a really delicious meal.
Marc was a fantastic teacher and host to my boyfriend and I. Taking his Paella class was our first experience with CozyMeal, and I think I am forever ruined by the outstanding location, authentic and delicious food, and great conversation and friendliness of Marc and Simona. I highly recommend this class with this chef! Marc coached my boyfriend and I through the entire meal-making process. The results were amazing - and not because we are good cooks. This class would be great for cooks of all levels. Thank you Marc and Simona, for making us feel welcome and comfortable.
This was a wonderful experience. The food was exceptional, very tasty and healthy. Presentation beautiful and service professional. Truly enjoyed hearing about Chef Marc’s background and the authentic cuisines. He also cleaned the kitchen afterwards. We were impressed to say the least.
Amazing time with Chef Marc. My gf and I enjoyed his hospitality, passion for food, and good humor throughout the class. Would highly recommend to anyone!
Loved it! Great teaching, loved the stories about the family recipes. Wonderful date idea :)
Chef Marc was great, he had my girlfriend and I, and another couple at his place in SF and we made a Spanish and Catalan dish. I especially liked how he went over the history of the cuisine and the history of how each dish played a role in Spanish/Catalan history. He was great at teaching us and showing and modeling what we need to do.
There were 4 of us at Chef Marc's - all agreed it was quite a unique experience. Marc is a young chef from Barcelona where his family has owned restaurants for several decades. We made Paella the authentic way they do in Barcelona - no short cuts and everything was precise. The resulting meal was delicious. Better yet, while we have been to many cooking schools and classes all over the world, we still managed to learn several great ideas and techniques from Marc. We highly recommend this experience. Best with a small group (2 would be ideal although our 4 worked fine).
He was great and very welcoming. We loved cooking with him.
Marc was great. Four of us for dinner at his apartment cooking paella! Really enjoyed our time together.
Marc was excellent! He made us feel right at home. His techniques and teaching were very easy to follow. He spoke about the ingredients and how the meal comes together. He had us cook everything and just gently guided us. The meal was absolutely delicious. We will be booking another class with Marc.
Marc and Simona were excellent teachers and hosts. Thank you so much!
Excellent, friendly and very informative. We ended the evening sharing the wonderful food we made. Would definitely like to learn from Chef Marc again!
Had a great time with Marc. He has a simple kitchen (in a great apt) and it was fun to pull together such a tasty me with his guidance and watchful eye. He focuses on recipes that you can actually cook again. simply recipes with techniques he helps you master during the class. Would recommend his class. Definitely want to cook the menu again!
Marc and his girlfriend/sous chef Simone (hope I spelled that correctly) are awesome! My husband and I had a wonderful time learning to make paella, patatas bravas, and pan de tomate in their lovely home. Marc did a great job teaching us and another couple, giving enough encouragement and instructions for us to feel comfortable without ever being critical. I learned a lot about Spain and Spanish food, and would definitely book again. Thank you!
Chef Marc is a great cook and a good instructor. He made the cooking experience homely and fun. I appreciated how Chef Marc had accommodated our food restrictions. The dishes were very tasty.
Thank you Marc for welcoming us into your home and preparing an approachable, delicious paella meal! We loved learning about the background on the dish, and the method was very well organized for us to be able to make it again soon!
Delicious food, very warm and welcoming environment, fantastic experience!
Great night. when chef found out we didn't eat seafood he was able to switch gears on a dime. the food was amazing and the instruction was hands on! Totally recommend!
Chef Marc and his wife were the best hosts! Their apartment was beautiful and had an amazing view of downtown SF! He took the time to carefully demonstrate and explain every step, having each of us participate hands-on. He's very friendly and easy to talk to. I would highly recommend booking with Chef Marc if you're looking for a fun evening.
I bought Cozymeal for my girlfriend's birthday this month and the experience exceeded both of our expectations. Chef Marc walked us through the entire cooking process for the tapas & paella as well as answering our questions along the way. He provided us with a lot of knowledge from his experience as a Chef in Barcelona and taught us a few cooking tricks. Overall, he had us do a majority of the cooking and the food turned out absolutely amazing. It was a great, relaxing, intimate environment and we would definitely recommend to any of our friends.
Marc was an excellent host and he taught us how to make such great tapas and seafood paella! Such a treat. I would recommend this experience highly to anyone with a love for cooking and those seeking a unique and intimate cooking class. My daughter and I thoroughly enjoyed our time in San Francisco along with a lovely couple and Chef Marc. Comida fantastico! Y buena tiempo para todos.
Such a great, yummy experience! Chef Marc was lovely and so was his apartment!
Great host and instructor. Friendly chef that creates a great hands on learning experience
Chef Marc was a wonderful host. He was professional, an insightful teacher, and his recipe was fantastic.
Loved the class! Chef Marc was super kind and made the experience very comfortable as if we were cooking in our own kitchen. He taught us new cooking tips & tricks. Best paella ever!
Chef Marc provided an excellent cooking experience for myself and a few other guests. He was extremely knowledgeable and skilled in the kitchen, and on top of teaching us the delicious recipes the hands-on lesson gave us some new tips and tricks in the kitchen and broadened our understanding of the ingredients. Marc also provided a lot of fantastic background on Spanish and Catalan cuisine and culture, which was very interesting. He was a fantastic host and I'd definitely return for another class.
We had a fantastic experience. It was fun working with Chef Marc. He was great at explaining everything and what we needed to do. He kept us moving and entertained the entire time. The meal turned out fantastic as well. My other team members and I are already looking into other Cozymeal experiences for when we get back home.
Chef Marc was amazing and patient. Very detail oriented and the food did not disappoint! Clean & comfortable setting and we look forward to our next lesson.
Highly suggest booking Marc’s class. Not only did we learn how to cook some great food, but the evening felt like a night spent with dear friends. A pleasant surprise which is not included in the description is many of the recipes come from or are inspired by his Italian girlfriend Simona’s Grandmother, so you are getting a very authentic experience. All the recipes use minimal ingredients but come together in spectacular fashion. Thank you again Marc and Simona, my girlfriend was very impressed with this unique date experience.
Chef Marc was superb. My boyfriend and I were celebrating our anniversary and wanted something more special than dining at a restaurant. So glad we picked a cooking class with Chef Marc because it was educational, fun and delicious! Ingredients were very fresh. Loved the recipes. He even surprised us with a special dessert to celebrate. Would highly highly recommend cooking with Chef Marc.
Chef Marc was awesome - he explained all the intricacies of making paella and since his family is in the business in Barcelona it was a super authentic experience. Very glad I took the class - thank you!
I booked this class as a birthday present for my girlfriend and we absolutely loved our experience! We were not sure about what we were getting into at first, but the concept and description of a private cooking class seemed intriguing. The class was held in Chef Marc's beautiful apartment (located in SF's financial district) which has an amazing view and cozy feel. His girlfriend was also joined our class and helped make the experience very comfortable. Chef Marc talked us through all the recipes (the Tiramisu is his girlfriend's recipe--so tasty!) and was really patient as my girlfriend and I went through all the steps of making handmade pesto pasta. After finishing the food preparation process, we were seated at the table while Chef Marc served us the food we had just made. We started off with the Spanish Omelette (substituted for the Calamari Stew as I requested this at the time of booking), followed by the Pesto Pasta (I think it's the best pesto we've ever had) and finished the meal off with the Tiramisu. Every dish was perfectly portioned for the 2 of us and tasted amazing. I would highly recommend this experience as a gift for a loved one or just a fun way to learn how to cook tasty food with a friend!
Marc was super welcoming and passionate about cooking. His house was nice and homey. My boyfriend and I chose to take his Paella class to experience a dish that we’ve never really had before as we both enjoy cooking and try new foods. Marc took his time to explain his reasoning for why he chose certain ingredients and the techniques. Had a chance to prepare and clean squid for the first time! We are already planning to make one of the tapas ourselves to start. This class definitely made me want to visit Barcelona in the future :) We look forward to attending another class of Chef Marc’s to continue learning from him.
I booked a "Cooking Class - Trip to Italy" as a BD gift for my husband. I had to reschedule the class, but Chef Marc was so flexible and nice to find him another available spot. My husband really enjoyed the class, especially learning how to make pesto sauce. Thanks Chef Mark :)
We had a wonderful evening learning to cook authentic Italian food! Marc & Simona were so kind. Thank you so much! We look forward to coming back to San Francisco someday and would love to try more!
Chef Marc was wonderful, fun and engaging. He allowed us to both sit back and sip wine while also encouraged us to put our bodies into the pasta making! He was eager to answer all our cooking questions and helped teach us 4 yummy plates (pasta, calamari, frittata, and tiramisu). Was such a great time with my coworkers. Thanks again, Marc!
My boyfriend and I had a wonderful time at Marc's cooking class. Not only was he a great chef, he gave us insightful cooking tips from how to cut the ingredients to where you should buy the most fresh seafood. He is also very inviting and hospitable. Highly recommend! Thank you Chef Marc!!
Marc was hospitable, friendly, knowledgeable and fun! He made sure we felt at home and the food we made was incredibly delicious! My wife and I went for a valentine’s date and had an lovely time.
Marc's class was fabulous! We had such a great time learning to cook patatas bravas, pan con tomate and seafood paella. Very simple dishes that were made even more delicious with little tricks and tips Marc guided us through along the way. He was extremely knowledgable and professional, yet adaptable to my crazy crew. Great experience!
Fantastic evening! Chef Marc was welcoming, friendly, and taught us some great techniques! And the meal was delicious!
Chef Marc was really friendly and had great tips. My boyfriend and I really enjoyed the class. We had a blast making pasta and can't wait to do it at home. The tiramisu is my favorite, and I can't believe how easy it is to make at home! Highly recommend!
We had a fantastic time at Chef Marc's place. His experience cooking in professional kitchens was evident, and throughout the meal, he shared tips that I could use in my daily cooking. Food was delicious and felt like something I could do on my own after the class, which is exactly what I wanted. In addition to being very professional, he's also a very good host. His stories were entertaining and his apartment was very well set up for a 5-star meal. Would definitely recommend.
I bought this as a gift to my sister for Christmas and we both had a wonderful time! Both Marc and his girlfriend Simona were really hands on and answered all of our questions. It was great having a small group and everyone got a chance to contribute to the meal. The food turned out amazing and now we have some new recipes we can take home to try. We will definitely be attending another Cozymeal experience!
Chef Marc has an intuitive knowledge of Catalan cuisine and is an enthusiastic educator. We prepared a delicious meal and really enjoyed our evening in his apartment.
My fiance and I had a wonderful time learning how to cook Paella with Chef Marc! Chef Marc was welcoming and knowledgeable, his apartment was adorable, and the food was delicious. Along with Paella we also learned how to make pan con tomate and patatas bravas, and about the culture behind the cuisine. We can't wait to try these at home. Would highly recommend!
My friend and I had an incredible experience on our "Trip to Italy" with Chef Marc. His apartment was very cute, clean, and welcoming and we really enjoyed talking to him and his girlfriend about their backgrounds and families in Barcelona and Italy. All of the ingredients were fresh, organic, and beautiful, and Chef Marc talked us through manageable recipes and techniques that we could do on our own at home. We particularly enjoyed making our own pasta and the absolutely delicious fresh pesto sauce we made together. We were also very excited to hear that we'd be making tiramisu from Marc's native Italian girlfriend's "heirloom" family recipe -- it was amazing. Would absolutely recommend Chef Marc and I plan to do another class with him myself. Great company, great food, great space, and lots of value for a reasonable price.
Chef Marc did a great job. My girlfriend and I signed up for his “Trip to Italy” and it exceeded expectations. The food was amazing at it was hands on all the way. But that is expected, the extra was Marc comments on cooking in general. Products to use, approach to prepping and stories that added color to the dinner. We would do it again RonO
We had a fantastic time with Chef Marc—the good was amazing!
Chef Marc was great! He was ready when we arrived and organized in his execution. Highly recommend!
This was our first class with Cozymeal and Chef Marc made us feel right at home. All of the food was incredibly delicious! Chef Marc let us be as hands on as we felt comfortable, yet also took the reigns so that we could eat and enjoy our food while the paella was cooking. All of the ingredients were fresh and tasted amazing. His apartment had an incredible city view, and the kitchen and dining space were clean and nicely set up which all led to an incredible ambiance for learning how to cook some tasty food! We had a great time cooking with Chef Marc and highly recommend taking one of his classes!
Great experience. We enjoyed the evening. Highly recommend.
We had a wonderful experience! Marc was very welcoming. The food was delicious!
Marc was fantastic! We had so much fun during this dinner. He took the time to teach us how to make the meal but also let us observe while he worked his magic. The food was amazing and he even gave us printed instructions so we could remake the meal at home. I will definitely book him for another cooking class!
Wonderful experience in a homey environment! Marc not only taught us how to make paella, but he also taught us about the culture behind it all. Would come again!
I never dared to cook Paella before meeting Chef Marc. It seemed like a complicated, meticulous dish that took a long time to make. These are exactly the preconceived notions that Chef Marc wants to break! He teaches you a simple and easy way to make authentic Spanish style Seafood Paella that is so packed with flavor that you will think you had died and gone to Spain! Along with the paella, we also had a Seasonal Tomato Salad with burrata and olives. Super fresh and super tasty! I also loved his Patatas Bravas! Perfectly cooked potatoes-- crunchy and savory on the outside and soft and pillowy inside. To finish, an amazing Catalan-style Caramelized Custard Cream! Sweet, smooth, rich and creamy with a hint of citrus. Deadly! Chef Marc cares passionately about his traditional Spanish cuisine, his ingredients and his food. He takes a lot of care to make sure you take away the best of his knowledge, techniques, his heritage and of course, his cooking! Have some wonderful paella on his balcony overlooking the Embarcadero and the Bay!
Guest reviews for Chef Marc
I have been trying nearly all Chef Marc recipes, I loved everything. His cooking skills are amazing. Marc thought me a great deal about Spanish and Italian culinary culture. His cooking is very authentic and traditional and his paella is the best I have ever had!
Chef Marc taught my wife and I how to prepare a delicious paella. He explained all the secrets and culture behind this dish and made it so easy. He uses his authentic Spanish recipe and it's very tasty, like if you were in Barcelona! He is such an amazing host and made us have an awesome experience. I would highly recommend!
We are very glad we took Chef Marc's class. The food was delicious and he is also an amazing host. We had an incredible time cooking with Chef Marc.
Great instructor and host! We prepared 6 different tapas and they were all delicious. His background in the restaurant industry was great as he provided us with so many tips. We will definitely go back!
Chef Marc exceeded my expectations. The class was fantastic and all the dishes we made were very tasty. Highly recommended!
Chef Marc was born and raised in Spain and it was obvious when we took his paella class. He gave us many tips to succeed and made it look so simple. The result was delicious!
Chef Marc's Italian class was awesome! He taught us how to make pasta and the pesto sauce was incredible, fresh and simple. I loved the experience and will book again!
The best tiramisu I have ever had! Chef Marc taught us how to make tiramisu the original way during his amazing class. He was a great host and instructor and the food was fabulous.
We had Chef Marc cook for 9 of us at an event and the experience was perfect! We made 2 paellas under his supervision and the result was delicious. He broke some myths around paella given that he was born and raised and his family is in the business in Barcelona, very authentic! We will definitely want to organize another event with Chef Marc.
Chef Marc was very knowledgable and provided a 100% hands-on experience that we all enjoyed. His skills were super and he made it very easy for us to understand, and repeat at home! The food was delicious and very authentic. Highly recommended.
Chef's Marc approach to cooking is very easy to follow. He explained the reason behind every single step and made it look extremely easy, the food we prepared was amazing! I highly recommend Chef Marc to learn about cooking!
This is the second class that I take with Chef Marc and I couldn't be happier. He taught us how to make an amazing paella in no time and he also explained the culture behind paella, where the ingredients come from and why it is important to use the right ingredients and a paella pan. We will definitely come back for a 3rd experience!
Probably the best paella I have ever had! Marc's traditional recipe from his grandmother is much better than any restaurant. Thank you so much again! Simona
Marc Murphy's dijon soy was inspired by a friend
Murphy learned this trick from fellow cooking competition veteran Michael Voltaggio, who won season 6 of Top Chef in 2009. Murphy and Voltaggio have appeared together several times on Guy's Ranch Kitchen, a show where Guy Fieri invites accomplished chefs together to create a multi-course meal (via Food Network). In the episode, "Entertaining: Steakhouse at Home," Voltaggio crafts a soy mustard to accent his dry-aged rib-eye with broccoli chimichurri (yes, please!), a take on the quintessential beef with broccoli. Murphy reveals Voltaggio "takes 50 percent Dijon mustard and 50 percent soy sauce and mixes it . It's so interesting. I urge you to try it."
Murphy spoke highly of his co-star's ability to innovate, praising Voltaggio as, "obviously an amazing chef and always is thinking outside the box." While Murphy claims to have "followed the rules a little more," when it comes to cooking, this combination was such a game changer he passed the recipe along to friends, stating "they don't serve steak without that now."
I love to kick off a meal with some crostini. A squeeze of lemon at the end gives this dish a bright acidity that brings all the flavors together.
2 cups (3/4 inch-dice) butternut squash
¼ cup extra-virgin olive oil, plus more as needed
Freshly ground black pepper
½ bunch Tuscan kale (also called lacinato, cavolo nero, or dinosaur kale), trimmed and ribs removed (about 8 cups)
⅓ cup (1. to 1. ounces) finely grated Pecorino Romano cheese, plus more as needed
¼ cup fresh flat-leaf parsley leaves
6 large fresh basil leaves
Juice of ½ lemon, plus more as needed
4 (1-inch-thick) slices rustic bread
2 garlic cloves, halved lengthwise
½ cup (about 4 ounces) Ricotta
Lemon wedges, for serving
Preheat the oven to 350°F position the rack in the middle of the oven.
Spread the butternut squash on a rimmed baking sheet and drizzle with just enough olive oil to coat. Season with salt and pepper, and using a spoon, toss the ingredients together until the squash is coated with the oil. Roast for 20 to 25 minutes, stirring every 10 minutes, or until the squash is fork-tender. Remove the pan from the oven, transfer to a wire rack, and set aside.
While the squash is roasting, bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Blanch the kale in the boiling water until bright green, about 1 minute. Drain and transfer to the prepared ice bath, and let cool completely. Wring dry and transfer to the bowl of a food processor. Add the Pecorino Romano, parsley, basil, lemon juice, and a few pinches of salt and pepper and pulse a few times. With the motor running, add ¼ cup olive oil in a thin stream until the mixture is uniform and combined. If the pesto is looking dry, add a bit more oil until you get the desired consistency. Taste and adjust the seasonings. You should have about 1½ cups pesto. Set aside.
Lightly drizzle the bread with olive oil and season with salt and pepper. Toast under the broiler for 1 to 1½ minutes, or until golden brown and warmed through.
Transfer to a cutting board and rub the garlic clove halves all over the toasted side of the bread.
Spread a thin layer of kale pesto over each slice of bread, top with a generous dollop of ricotta, and spread it over the pesto. Place a few cubes of the squash on top, nestling it in the cheese so it doesn’t fall off. Squeeze a few more drops of lemon juice over the crostini, and top with a dusting of Pecorino Romano and a drizzle of olive oil. Cut each bread slice in half (for easier eating) and serve immediately.
Just in time for Thanksgiving! Pommes boulangère means “potatoes from the baker” and dates back hundreds of years, when most rural French households lacked their own oven. On Sundays, when everyone went to church, women would carry a dish with sliced potatoes and onions, along with a roast of lamb, and put it in the baker’s oven, where it would cook while the family was at mass. After church, they would come by and pick up the food—hot and completely cooked—and carry it home for a Sunday lunch. I rarely have any of these potatoes left over after a meal, but in the rare instance that it happens, I like to heat up the leftovers with some grated Gruyère and top it off with a fried egg.
Check out the video below, I did with my director of communications, Emily and let us know what you think!
Pommes Boulangere by Chef Marc Murphy via youtube
3 medium white onions, thinly sliced
Freshly ground black pepper
2 tablespoons (1 ounce) unsalted butter, softened
1 cup veal or Chicken Stock (page 270, or store-bought)
4 large Yukon Gold potatoes (about 2 pounds), scrubbed and cut crosswise into thin slices
In a large saucepan, heat enough oil to cover the bottom of the pan over medium heat until the oil is shimmering. Add the onions reduce the heat to medium-low, and cook, stirring from time to time, until the onions are caramelized, 35 to 40 minutes. Season with salt and pepper to taste.
Preheat the oven to 375°F position the rack in the middle of the oven. Butter the inside of a 2-quart baking dish with the butter.
In a small saucepan, heat the stock over medium heat until hot.
Place a layer of potatoes over the bottom of the prepared baking dish, followed by a layer of caramelized onions. Season lightly with salt and pepper. Repeat this process until you run out of potatoes, making sure that the last layer is potato. Pour the hot stock over the potatoes, cover the baking dish with foil, and bake for 40 to 50 minutes, or until the potatoes are cooked through. Remove the foil and bake for 10 minutes more, or until the top layer of potatoes is crispy. Serve immediately.
- 1 garlic clove (thinly sliced)
- 2 tablespoons olive oil
- 3 ½ cups broccoli florets
- ¼ teaspoon crushed red pepper
- 8 large eggs
- ½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)
Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes let cool.
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.
Spaghetti alla Carbonara
This classic Roman pasta is the first dish Taste America All-Star chef Marc Murphy ever learned to make.
- 2 tablespoons olive oil
- 8 ounces pancetta or thick bacon, diced
- 4 large eggs, at room temperature
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon freshly ground black pepper
- Kosher salt to taste
- 1 pound spaghetti
In a large sauté pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
In a large bowl, mix together the eggs, cheese, and pepper until uniform.
Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until al dente. Drain and transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss with the egg and cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Renee Merritt started her career as an artist, working as a graphic designer for ten years, leading her to receive her BFA in Fine Arts and Sculpture where she graduated Magna Cum Laude from Ole Miss in 1999. While taking a mindful break before graduate school, Renee began working as a sauté cook at a small local restaurant. She discovered food as another medium of art and made the decision to attend Culinard, The Culinary Institute of Virginia College, Birmingham, Alabama to further develop her passion for food and cooking where she graduated with honors as part of the 2002 inaugural class.
Upon graduation, Renee had the privilege to work at many exciting venues and food service establishments including working as an Artisan Baker and Pastry Chef at the Bakery at Culinard, a full service retail bakery, giving her the opportunity to mentor and teach interns from the culinary college. Next, she served as Sous Chef at The Lodge on Gorham’s Bluff in Pisgah, Alabama followed by becoming Sous Chef at Hennen’s from 2007-2010. Looking to expand her experience, she had the pleasure of working with Executive Chef Shelley Cooper at Terra Mae, Farm to Table where she assisted in training and mentoring new kitchen staff at Dancing Bear Lodge and Restaurant in Townsend, Tennessee. She is currently working as the Executive Chef at Cork and Cleaver Gastropub.
Chef Renee has a strong passion and appreciation for foods of all kinds and believes dishes don’t have to be complicated to be delicious. Keep it simple, creative and clean, all the while believing that respect and integrity are paramount in her culinary preparations. She was influenced greatly by her two grandmothers that grew up in an era where you cook what you have available to make an amazing, nourishing meal. Fill it with love and care. Her culinary focus is on all the senses, delivering an experience in taste, texture, flavor, eye appeal and aroma.