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Come on in and learn how to make some amazing Cajun food with Chef Allen! He is going to teach you how to make the most amazing Gumbo ever! He will teach you how to do the roux and then how to build the gumbo from there! We will also make a Cajun appetizer as well. This will be a hands on cooking event and BYOB.
Menu: Gumbo & Dirty Rice & Salmon Croquettes. BYOB
Date & Time: Thursday, April 9th 2020 6:30-9:30 PM
Place: Get in the Kitchen! 3617 N. Broadway St., Chicago, IL 60613
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.