What's not to like this season? Picnic? A little appreciation to Moms? Come check us out!

Raviolo Pasta Class

Saturday, April 13
$85.00

Elevate your pasta game to a whole new level with our tantalizing Pasta class! Indulge in a little gem Caesar salad and delight your palate with roasted broccolini bursting with zesty lemon, garlic, and chili flavors. Get hands-on and create mouthwatering raviolo stuffed with a heavenly combination of ricotta, spinach, and a farm-fresh egg. Don’t miss out on this deliciously educational experience – reserve your spot now and let your culinary creativity soar to delicious heights! Sign up today and prepare to impress with your newfound pasta prowess!

Participation: You will be making the Raviolos.  The rest of the class will be a demonstration class.  No recipes will be available for this evening.  But Chef Andy will walk you through each recipe and give you tips and tricks along the way.

Menu:

  • Little Gem Caesar Salad
  • Roasted Broccilini with Lemon, Garlic, and Chili
  • Raviolo Stuffed with Ricotta, Spinach, and a Farm Egg

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, April 13
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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