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Valentine’s 5 Course Dinner with Wine Pairing

Saturday, February 10

Join us for an amazing Valentine’s dinner with Chef Andy!  Get ready to indulge in a culinary love affair this Valentine’s Day with our exquisite 5-course dinner and carefully selected wine pairings. From the crisp and refreshing flavors of our apple, endive, and fennel salad to the decadence of our mouthwatering Mille Feuille dessert, each dish has been thoughtfully crafted to ignite your taste buds and create a truly unforgettable evening. Join us for a romantic dining experience that will take your Valentine’s Day celebrations to new heights!

Participation: Demonstration.  Recipes will not be provided for this event.  Chef Andy will walk you through each course and give you lots of tips and tricks along the way.


  • 1st: Apple, Endive, Fennel Salad with Apple Cider Vinaigarette and Candied Pecans
  • 2nd: Shrimp Ceviche, Sesame Citrus Viniagette with Radish and Winter Citrus.
  • 3rd:Sunchoke Cappelletti, Sunchoke Puree with Lemon Buerre Fondue, Aged Parmesan and Balsamic.
  • 4th: Short Rib Presse with Orange, Kumquat Jus, Parsnip Puree & Brown Butter.
  • 5th: Mille Feuille with Chocolate Cremeux and Vanilla Pastry Cream

Chef: Andy


10% off regularly priced merchandise during the event.


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Andrew Kelly
Andy Kelly
Date and time
Saturday, February 10
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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