The warm aroma of a home-cooked feast and the laughter of loved ones gathered around the table make Thanksgiving the highlight of the year!

Chef Andy’s Porchetta and Pasta! Savory Pork Roast with Pork Belly and Pork Sausage!

Saturday, November 2
$95.00

Join us for an amazing cooking class with Chef Andy and enjoy an exquisite three-course meal. First, savor a vibrant roasted beets and burrata salad, paired with roasted pears, a drizzle of balsamic reduction, and crunchy candied pecans for a delightful mix of flavors and textures. Next, indulge in handmade parsnip cappelletti, elegantly tossed in a zesty lemon butter sauce and finished with a sprinkle of fresh Parmesan. Finally, experience the rich flavors of porchetta, served alongside a creamy brown butter butternut squash purée and a refreshing fennel citrus salad, making for an unforgettable dining experience that highlights seasonal ingredients and innovative techniques.

Participation: Chef Andy will demonstrate how to roll the Porchetta and assemble the salad.  Guests will participate in rolling out the pasta, stuffing the pasta and shaping the pasta.  No recipes will be available for this event.  Chef Andy will walk you through each course and give you lots of tips and tricks!

Menu: 

  • 1st: Roasted Beets and Burrata Salad, Roasted Pears, Balsamic, Candied Pecans
  • 2nd: Parsnip Cappelletti, Lemon Butter Sauce, Parmesan
  • 3rd: Porchetta, Brown Butter Butternut Squash Puree, Fennel Citrus Salad

Chef: Andy

One glass of wine or beer is included with the event.  Additional glasses are available for purchase at the wine bar.

10% off all regularly priced merchandise during the event.

Tickets

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Chef
Andrew Kelly
Andy Kelly
Date and time
Saturday, November 2
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.

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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.

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