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Chef’s Choice – Farmer’s Market Dinner with Chef Andy!

Saturday, July 27
$125.00

Farmer’s Markets season is in full swing! Join us for a delicious and exciting dinner where Chef Andy will showcase his creativity and skill with ingredients sourced from a local Farmer’s Market. Indulge in a feast of fresh and vibrant flavors, featuring hanger steak as the main event. Chef Andy will visit the Farmers Market the morning of this event and put together a delicious meal based on what is in season and looks the freshest. There will be a salad course, a pasta course, the hanger steak, and a dessert!  This meal is sure to be amazing!  Sign up fast – this class will fill up quickly!

This class is a demonstration class. Chef Andy will walk you through how to prepare each course and give you lots of tips and tricks along the way. Recipes will not be available for this menu.

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, July 27
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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