Picnic, Garden party, Get together... We have so many things to offer for your next perfect gathering!

5 Course Dinner and Wine Pairing with Chef Andy!

Saturday, May 18
$150.00

Experience an Evening of Culinary Mastery: Indulge in a Five-Course Symphony of Flavors and Wine Pairings at the Chef’s Side Table event with Chef Andy! Embark on a delectable journey with dishes like Whipped Ricotta with Tempura Artichoke, succulent Pan-seared Scallops with Romesco Sauce, and a decadent Crema Catalana with Honey Comb. Reserve your spot now for an unforgettable evening of gastronomic delight!

Participation: Demonstration Class/Chef Side Table Event.  Chef Andy will walk you through al of the courses and give you lots of tips and tricks along the way.  Recipes will not be available for this event.

Menu:

  • 1) Whipped Ricotta with Tempura Artichoke, Honey, and Speck
  • 2) Spring Pea Cappellitti, Melted Leek Butter
  • 3) Pan seared Scallops with Romesco Sauce
  • 4) Hanger Steak, Mole, Coffee Braised Carrots, Hazeluts, Sesame Seeds
  • 5) Crema Catalana, Honey Comb, Caramel

Chef: Andy

Wine will be served with each course!

10% off all regularly priced merchandise during the event.

Tickets

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Tickets are no longer available
Chef
Andrew Kelly
Andy Kelly
Date and time
Saturday, May 18
6:00pm -
9:00pm
Location
The Joyful Gourmet
542 N Milwaukee Ave.
Libertyville, IL 60048
Cancellation Policy

If you cannot make your reservation, we do encourage you to attempt to find someone that would enjoy attending. We can only issue a credit for you to attend a future event (6 month expiration). Within 72 hours we are not able to offer a credit as we’ve already incurred food and help costs.

Share Event

Facebook
LinkedIn
Twitter

Our Hours

Andy Kelly

I'm originally from Rhode Island and went to culinary school in Boston. After graduating, I moved to Chicago to cook and my first restaurant I landed at was one Michelin Star, Everest under Jean Joho. After 2 and a half years there, I went to a farm to table restaurant called the Bristol where the focus was sustainability and being "farm to table". I stayed within these parameters of fine dining and locality for the last 12 years working at places like Local Foods, The Waldorf Astoria, Swift @ Sons, and Abigail's. Working under mentors like Jean Joho, Mike Gorman, Chris Pandel, and Matthias Merges, I've been fortunate to learn my craft from some of the best Chicago has to offer. Currently being one of the many chefs for Abbott Laboratories' food service has allowed me to join the team at Joyful and be creative and really share what I'm passionate about. I'm always looking for a new technique to try and recipe to master, in hopes I can share with our guests at Joyful.

This website uses cookies to ensure you get the best experience on our website. By continuing to browse on this website, you accept the use of cookies for the above purposes.