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Cream of Mushroom Soup and Pork Medallions in a Mustard Sauce – Saucier Class

Tuesday, April 23
$75.00

Embark on a culinary adventure like no other as you master the art of sauce-making with our Saucier Cooking Class! From the velvety Cream of Mushroom soup using Veloute sauce to the indulgent Burrata Caprese salad and flavorful Pork Medallions in a mustard Bechamel sauce, this class will elevate your cooking skills to new heights. Join us for a delicious journey through the world of sauces and flavors, and let your taste buds dance with delight!

Unleash your inner saucier and elevate your culinary skills with our immersive cooking class. Say goodbye to bland dishes and hello to a symphony of flavors that will leave you craving more. Sign up now and get ready to impress your friends and family with your newfound sauce-making expertise!

Participation: Hands On!

Menu:

  • Cream of Mushroom Soup (Veloute Sauce)
  • Caprese Salad of Burrata Cheese, Tomatoes, Basil, and Balsamic
  • Pork Medallions in a Mustard Sauce (Bechamel Sauce)
  • Roasted Brussel Sprouts with Parsleyed Potatoes

Chef: Clay

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
Clay Champlin
Clay Champlin
Date and time
Tuesday, April 23
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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Clay Champlin

Clay Champlin has called the Northshore home for most of his life. He trained at Kendall College as well as the Culinary Institute of America. Clay has worked and run kitchens at a variety of local restaurants and was the owner of Bespoke, an event space and cooking school in downtown Chicago. While he has been trained in classical French cooking, Clay has a passion for all cuisines he’s gathered during his many travels throughout Europe.

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