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Sustainable New Zealand Whole Ora King Salmon Breakdown Chef Side Experience

Friday, February 23

Ora King is considered one of the premier species of Salmon in the world.  Sustainably ocean-raised and flown into Chicago fresh, never frozen – this is Salmon that you can’t just get anywhere.

Chef Andy is passionate about quality of food, where it comes from, sustainability, and how to maximize use as to minimize waste.  Chef will demonstrate how to break down the fish, different ways to use it, and cook a gourmet meal to delight the foodie in anyone.


  • Salmon Ceviche with Sesame Citrus Vinaigrette
  • Salmon Carpaccio with Sauce Ravigote
  • Pan Seared Salmon with Butternit Squash and Roasted Fennel Crunchy Salad


Your first glass of wine or beer is included in the event cost.  Additional may be purchased by the glass at the wine bar.   Craft sodas and sanpellegrino are available as alternate beverage options.

Instructor – Chef Andy

This is a chef demonstration event.  Recipes will not be available as this menu is all about technique.

10% off all regularly priced items

Andrew Kelly
Andy Kelly
Date and time
Friday, February 23
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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