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Coq au Vin!

Saturday, December 7
$85.00

Join us for an exciting chef demonstration event that promises to tantalize your taste buds! We’ll kick things off with a refreshing Shaved Apple and Fennel Salad drizzled with a zesty Citrus Vinaigrette, followed by the classic Coq au Vin served over luxurious Robuchon potatoes. And for dessert, indulge in a rich Flourless Chocolate Cake topped with delightful Bourbon Caramel. It’s a culinary experience you won’t want to miss! Bring your friends and reserve your spot today for a fun-filled evening of food, flavors, and fantastic company!

Participation: Demonstration/Chef Side Table Event.  No recipes will be provided for this meal but Chef Andy will walk you through all of the courses and give you lots of tips and tricks along the way!

Menu: 

  • Shaved Apple, Fennel Salad with Citrus Vinaigrette
  • Coq au Vin over Robuchon Potatoes
  • Flourless Chocolate cake with Bourbon Caramel Sauce

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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Coq au Vin
$ 85.00
1 available
Chef
Andrew Kelly
Andy Kelly
Date and time
Saturday, December 7
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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