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!

Saturday Brunch! Make Your Own Skillet!

Saturday, November 16
$60.00

Join our hands-on brunch cooking class for a delightful culinary experience where you’ll create your own individual protein skillets! Choose from flavorful options like Italian sausage, chorizo, or andouille sausage to customize your dish. You will also learn to make perfect skillet potatoes.  Pair your skillet masterpiece with decadent crème brûlée French toast, featuring a creamy, caramelized topping. To top it all off, enjoy making Party Mimosas that will add a festive touch to your brunch. This class is perfect for food lovers looking to elevate their brunch game while enjoying a fun and interactive atmosphere!

Participation: Hands On!

Menu: 

  • Individual Pick Your Protein Skillets (Italian sausage, Chorizo, or Andouille Sausage)
  • Perfect Skillet Potatoes
  • Creme Brulee French Toast
  • Party Mimosas

Chef: Dave

One Mimosa is included in the cosat of the class.  Additional Mimosas can be purchased at the wine bar.  Coffee and Tea are complimentary.  Wine, beer, soda, and San Pelligrino can be purchased at the wine bar.

10% off all regularly priced merchandise during the event.

Tickets

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Make Your Own Skillet
$ 60.00
8 available
Chef
Chef Dave
Dave Marino
Date and time
Saturday, November 16
9:30am -
11:30am
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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Dave Marino

Food is my life! I attended culinary school at the College of Dupage, received a bachelor degree in Culinary Arts at the Art Institute of Pittsburgh and masters in Education from Kaplan University. After a restaurant circuit I’ve been executive chef for various companies and institutions. I am currently a director of Food Service at a retirement home and I still teach culinary arts at the college of Lake County - which I love. I’ve traveled extensively and love picking up cooking techniques and flavors. There’s almost nothing I can’t cook but my favorite is classical French. I love cooking, teaching and sharing a great evening with our guests!

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