Ready to dive into the whirlwind of epic events, sizzling cook-offs, and unforgettable parties?

We’ve got your back with everything you need to make this fall legendary!

Are you excited for any specific event? Come to the store and let us help you plan fantastic events!

Oyster Shucking and Lobster Rolls with Chef Andy!

Saturday, August 3
$125.00

Indulge in the ultimate luxury culinary experience as we dive into the decadent world of lobster rolls! In this cooking class, we’ll master the art of preparing succulent lobster dishes, from making creamy aioli to expertly shucking oysters. Learn the fine art of knife work and savor the flavors of lobster cooked to perfection, then take it to the next level with our signature Rockefeller dish. To toast to our culinary creations, we’ll pop open some bubbly, featuring a menu that’s sure to delight your taste buds. By the end of this class, you’ll be a lobster connoisseur extraordinaire, ready to impress friends and family with your newfound skills. So come hungry, leave refined – and get ready for a culinary adventure that will leave you feeling like royalty!

Participation: Demonstration/Chef Side Table Event.  Chef Andy will walk you through each course and give you lots of tips and tricks along the way!

Menu:

  • New England Lobster Rolls
  • Oysters on the Half Shell with Cocktail Sauce and Mignonette
  • Oysters Rockefeller
  • Bubbly Prosecco and Rosé

Chef: Andy

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

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Tickets are no longer available
Chef
Andrew Kelly
Andy Kelly
Date and time
Saturday, August 3
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.

Share Event

Facebook
LinkedIn
Twitter

Our Hours

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.

This website uses cookies to ensure you get the best experience on our website. By continuing to browse on this website, you accept the use of cookies for the above purposes.