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DTSTART;VALUE=DATE:20200827
DTEND;VALUE=DATE:20200831
DTSTAMP:20260416T133920
CREATED:20200807T222948Z
LAST-MODIFIED:20200828T192224Z
UID:17959-1598486400-1598831999@getmeinthekitchen.com
SUMMARY:Pop-Up Southern Louisiana Southern Cajun Restaurant- Le Fleur De Lis Chicago
DESCRIPTION:FOR TAKE OUT MENUS & DINE IN RESERVATIONS CLICK HERE\n\n\n\n\n\n\nFor one weekend only! Get in the Kitchen is becoming Le Fleur De Lis Chicago Southern Cajun Restaurant by Chef Allen Rochelle!\n\n\n\n\n\n\nAbout this Event\n\n\nLe Fleur de Lis Chicago takes over Get in the Kitchen in Lakeview\, Chicago \nChef Allen Rochelle hails from a small city in southwest Louisiana (New Iberia) that embraces the Cajun/Creole culture and food. Allen’s flare has been featured in The Chicago Tribune and Chicago’s Best along with several television programs including: Hungry Hound\, LeShock Value\, and 190 North. \nChef Allen will be offering an amazing array of Cajun inspired dishes in a Prix fixed menu to tantalize all palates. \nHOW IT WORKS: \nReservations are strongly encouraged due to COVID compliance\, but walk ins are welcome. Call ahead for availability. \nIn order to reserve\, simply select your date and time above. \nWhen you come in for dinner or brunch you will choose your choices for Appetizer\, Entree’ and Dessert. \nIf you are electing the Seafood Boil upgrade\, make sure to select the “Seafood Boil” option when you order. \nWe are also BYOB\, so bring your favorite bottle! \n\nThursday Dinner 6PM or 8PM\nFriday Dinner Starting at 6PM or 8PM\nSaturday Brunch 11am – 3pm\nSaturday Dinner Starting at 6PM or 8PM\nSunday Brunch 11am – 3pm\nSunday Dinner Starting at 6PM or 8PM\n\nFOR TAKE OUT MENUS & DINE IN RESERVATIONS CLICK HERE \nDINNER MENU: \nChoose 2 of the following as your Appetizer and Entree’ \n\nChicken and Sausage Gumbo w/ RiceGF\nCollard Green Egg Rolls with a Cajun Dijon Sauce with Ground Dirty Rice\nSeafood Cake with a Corn Maque Choux with Remoulade with Ground Dirty Rice\nCreole Butter Shrimp w/ Scallions and Rice\nFried Catfish and Shrimp Platter with Cajun Fries\nRed Beans and RiceV&GF with Fried Chicken Wings\nBlackened Fish with Parmesan CreamGF sauce w/ Mac and Cheese and Sautéed Spinach\nChicken and Beef Sausage Jambalaya\n\nSEAFOOD BOIL UPGRADE. For just $25\, partake in Chef Allen’s Amazing Creole Seafood Boil featuring 1lb of Shrimp\, 1lb of Snow Crab Legs\, Corn\, Beef Sausage & Potato with Remoulade Dipping Sauce! Make sure to select the “Seafood Boil” option for your time and date. \nChoose 1 Dessert: \n\nBread Pudding (walnut & raisins) w / Crème AnglaiseV\nBeignets with Powdered SugarV\nRum Marinated Carmelized Peaches and Ice CreamGF\n\nBRUNCH MENU: \nComplimentary Yogurt\, Granola\, Fruit and Croissant with Butter & Jelly \nChoose One Entree’: \n\nHomemade Biscuits with crawfish etouffee gravy with 2 eggs\nBlackened Shrimp and Grits topped with a Corn Maque Choux\nFried Chicken Wings and Waffles with a Praline Syrup\nBuild your own omelet w Toast\nAndouille Sweet Potato hash with 2 eggs\nHoly Trinity – Creole Butter Shrimp\, Crawfish Etouffee\, and Jambalaya\nCajun Fried Rice (Chicken and Shrimp) topped with the perfect fried egg\n\nChoose One Dessert: \n\nBread Pudding (walnut & raisins) w / Crème AnglaiseV\nBeignets with Powdered SugarV\nRum Marinated Carmelized Peaches and Ice Cream\n\nAddress: Get in the Kitchen! |3617 North Broadway \nMore About the Chef: Allen hails from a small city in southwest Louisiana (New Iberia\, LA) that embraces the Cajun/Creole culture and food. At an early age\, numerous family members taught Allen how to make Creole food. Allen attended Xavier University of Louisiana and graduated with a degree in Computer Networking and Engineering. Allen frequently visited Chicago during college and was blown away by the endless opportunities of the city. After college\, Allen worked in food service for the Hotel Intercontinental in New Orleans. He next took a job with a national seafood restaurant chain and ultimately ended up in Chicago. Equipped with a desire to serve others the exceptional Southern delicacies that defined his childhood; Allen opened his first restaurant\, Le Fleur De Lis\, in 2010 in the Bronzeville neighborhood of Chicago. The food served at the restaurant has been featured in The Chicago Tribune and Chicago’s Best. In the past year the restaurant has been featured on several television programs including: Hungry Hound\, LeShock Value\, and 190 North. Allen looks forward to the creation of a Creole fusion menu. \nFOR DETAILS AND TO RESERVE CLICK HERE \nREFUND POLICY: NON-REFUNDABLE\, but you can substitute anyone you like if you can’t make it.
URL:https://getmeinthekitchen.com/calendar/pop-up-southern-louisiana-southern-cajun-restaurant-le-fleur-de-lis-chicago/
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