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Chilean Bass over Curry Coconut Carrot Whip and Carpaccio of Tenderloin Salad

Saturday, December 30
$110.00

In this demonstration, chef side table event, Chef Meg will teach you how to create a delicious Carpaccio of Tenderloin Salad with Lemon, Shaved Reggiano, and Caper Berries. You will also learn to make a mouthwatering Chilean Seabass over Curry Coconut Carrot Whip with Warm Hong Kong Salad. For dessert, you will master the art of making a delectable Belgian Chocolate & Pear Tart with Apricot Glaze & Frangelico Creme Fouettee. Join this class and sip on a glass of wine while Chef Meg teaches you how to make these impressive dishes.

Participation: Demonstration, Chef Side Table Event. Chef Meg will give you lots of tips and tricks along the way.

Menu:

  • Carpaccio of Tenderloin Salad with Lemon, Shaved Reggiano & Caper Berries
  • Chilean Seabass Over Curry Coconut Carrot Whip with Warm Hong Kong Salad
  • Belgian Chocolate & Pear Tart with Apricot Glaze & Frangelico Creme Fouettee.

Chef: Meg

A glass of wine or beer is included in 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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Tickets are no longer available
Date and time
Saturday, December 30
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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