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Steak au Poivre with Chef Andy!!

Friday, March 22

Steak au Poivre is a perfectly seared and succulent steak, coated in a luxurious peppercorn crust and accompanied by a velvety brandy cream sauce, this classic French dish is sure to impress. Join us as we dive into the art of French cuisine and indulge in a truly unforgettable dining experience. Bon appétit!

Participation:  Demonstration/Chef side table event.  There will not be recipes for tonight’s class but Chef Andy will walk you through each course and give you lots of tips and tricks along the way!


  • Wedge Salad
  • Sirloin Steak au Poivre
  • Brussel Sprouts
  • Homemade Creamed Corn

Chef: Andy

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.



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Andrew Kelly
Andy Kelly
Date and time
Friday, March 22
6:00pm -
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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