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PRODID:-//Get In The Kitchen | Cooking. While. Awesome. - ECPv6.11.2.1//NONSGML v1.0//EN
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X-ORIGINAL-URL:https://getmeinthekitchen.com
X-WR-CALDESC:Events for Get In The Kitchen | Cooking. While. Awesome.
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TZID:America/Chicago
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DTSTART:20200308T080000
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DTSTART:20201101T070000
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DTSTART;TZID=America/Chicago:20201101T140000
DTEND;TZID=America/Chicago:20201101T170000
DTSTAMP:20260418T001640
CREATED:20201025T193045Z
LAST-MODIFIED:20201025T193045Z
UID:19045-1604239200-1604250000@getmeinthekitchen.com
SUMMARY:Jasmine's Cajun Tapas Birthday Party!
DESCRIPTION:
URL:https://getmeinthekitchen.com/calendar/jasmines-cajun-tapas-birthday-party/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201106T170000
DTEND;TZID=America/Chicago:20201106T220000
DTSTAMP:20260418T001640
CREATED:20201103T012508Z
LAST-MODIFIED:20201103T221306Z
UID:19156-1604682000-1604700000@getmeinthekitchen.com
SUMMARY:Cajun Pop-Up Take Out by Chef Allen of Le Fleur de Lis
DESCRIPTION:Click here to see the menu and order. \n\n\nLe Fleur de Lis Chicago takes over Get in the Kitchen! in Lakeview\, Chicago \nHOW IT WORKS: \nTake a look at the menu and order by 2PM on November 6th. Pick up will be available from 5-10pm. Delivery is also available between 5-10 pm for a $15 charge. You may also walk in\, but we can’t guarantee food availability. \n\nTo order\, simply select all of the items you would like to delight yourself with and add to your cart by 2PM on November 6th.\nSelect “Local Pickup” or “Shipping” for delivery when you check out.\nIMPORTANT: In the notes section of the order (last section on the check out page before you pay)\, please specify what time you would like to pick up or have your order delivered. Pick up and delivery is available from 5-10PM.\nAlternatively\, you can come in any time between 5-10PM to order carry out.\n\nCARRY OUT MENU: \nDinner Appetizer Menu  \n\nChicken and Sausage Gumbo $12\nSmoked Brisket Chili  $10\nVegan Chili $10\nCollard Green Egg Rolls with Creole Dijon Sauce (2 egg rolls) $8\n\nChoice of Entree: \n\nSmoked Beef Brisket with Mac and Cheese and Greens $18\nChicken and Sausage Jambalaya $18\n\nVegan Jambalaya (V\, GF) $17\n\n\nBlackened Catfish with Parmesan Cream Sauce  with Mac and Cheese and Greens $20\nFried Chicken with Red Beans and Rice (Chicken Breast Pieces) $16\n\nChoice of Dessert: \n\nBeignets with Powdered Sugar $8\nBread pudding with Candied Walnuts and Crème Anglaise $8\nRum Marinated Peaches with Ice Cream (GF) $8\n\nAddress: Get in the Kitchen! |3617 North Broadway \n\n\nMore About Le Fleur De Lis and Chef Allen: \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. \nAllen 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.
URL:https://getmeinthekitchen.com/calendar/cajun-pop-up-take-out/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201107T170000
DTEND;TZID=America/Chicago:20201107T220000
DTSTAMP:20260418T001640
CREATED:20201103T020500Z
LAST-MODIFIED:20201103T215143Z
UID:19163-1604768400-1604786400@getmeinthekitchen.com
SUMMARY:Cajun Pop-Up Take Out by Chef Allen of Le Fleur de Lis
DESCRIPTION:Click here to see the menu and order. \n\n\nLe Fleur de Lis Chicago takes over Get in the Kitchen! in Lakeview\, Chicago \nHOW IT WORKS: \nTake a look at the menu and order by 2PM on November 7th. Pick up will be available from 5-10pm. Delivery is also available between 5-10 pm for a $15 charge. You may also walk in\, but we can’t guarantee food availability. \n\nTo order\, simply select all of the items you would like to delight yourself with and add to your cart by 2PM on November 6th.\nSelect “Local Pickup” or “Shipping” for delivery when you check out.\nIMPORTANT: In the notes section of the order (last section on the check out page before you pay)\, please specify what time you would like to pick up or have your order delivered. Pick up and delivery is available from 5-10PM.\nAlternatively\, you can come in any time between 5-10PM to order carry out.\n\nCARRY OUT MENU: \nDinner Appetizer Menu  \n\nChicken and Sausage Gumbo $12\nSmoked Brisket Chili  $10\nVegan Chili $10\nCollard Green Egg Rolls with Creole Dijon Sauce (2 egg rolls) $8\n\nChoice of Entree: \n\nSmoked Beef Brisket with Mac and Cheese and Greens $18\nChicken and Sausage Jambalaya $18\n\nVegan Jambalaya (V\, GF) $17\n\n\nBlackened Catfish with Parmesan Cream Sauce  with Mac and Cheese and Greens $20\nFried Chicken with Red Beans and Rice (Chicken Breast Pieces) $16\n\nChoice of Dessert: \n\nBeignets with Powdered Sugar $8\nBread pudding with Candied Walnuts and Crème Anglaise $8\nRum Marinated Peaches with Ice Cream (GF) $8\n\nAddress: Get in the Kitchen! |3617 North Broadway \n\n\nMore About Le Fleur De Lis and Chef Allen: \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. \nAllen 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.
URL:https://getmeinthekitchen.com/calendar/cajun-pop-up-take-out-by-chef-allen-of-le-fleur-de-lis/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201108T120000
DTEND;TZID=America/Chicago:20201108T170000
DTSTAMP:20260418T001640
CREATED:20201103T223319Z
LAST-MODIFIED:20201103T231508Z
UID:19182-1604836800-1604854800@getmeinthekitchen.com
SUMMARY:Cajun Pop-Up Brunch Take Out by Chef Allen of Le Fleur de Lis
DESCRIPTION:Le Fleur de Lis Chicago takes over Get in the Kitchen! in Lakeview\, Chicago. Click here to view menu and place your order. \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. \nHOW IT WORKS: \nTake a look at the menu and order by 11:59PM on November 7th. Pickup and delivery will be available from Noon-5PM on November 8th \n\nTo order\, simply select all of the items you would like to delight yourself with and add to your cart by 11:59 PM the night before.\nSelect “Local Pickup” or “Shipping” for delivery when you check out.\nIMPORTANT: In the notes section of the order (last section on the check out page before you pay)\, please specify what time you would like to pick up or have your order delivered. Pick up and delivery is available from Noon-5PM.\nAlternatively\, you can come in any time between Noon-5PM to order carry out.\n\nCARRY OUT MENU: \nLe Fleur de Lis Chicago Brunch Menu \nFried Chicken Breast and Waffles w Praline Syrup $18\nCatfish and Grits $18\nSweet Potato Brisket Hash (W Eggs your way) $18\nBananas Fosters French Toast with Eggs $16 \n  \nAddress: Get in the Kitchen! |3617 North Broadway \n\n\nMore About the Chef: 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.
URL:https://getmeinthekitchen.com/calendar/cajun-pop-up-brunch-take-out-by-chef-allen/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201114T194500
DTEND;TZID=America/Chicago:20201114T194500
DTSTAMP:20260418T001640
CREATED:20201105T005619Z
LAST-MODIFIED:20201105T005619Z
UID:19195-1605383100-1605383100@getmeinthekitchen.com
SUMMARY:Virtual Piano Bar & Mixology Cocktail Party
DESCRIPTION:DETAILS & TICKETS CLICK HERE \nVirtual Piano Bar & Mixology Cocktail Party \nJoin us at our Virtual Piano Bar for a Mixology Class and Cocktail Party! We will be teaching you how to make an amazing Apple\, Pear & Jalapeno Simple syrup and use it to make the drink of the night: Spicy Apple Pie Ala Mode Bourbon Smash! All the while we will be sitting around the piano with Katy Marquardt\, requesting songs\, singing along and having an amazing time! \nIngredients will be emailed ahead of time and this will be taking place on the Zoom Platform. You will have the opportunity to chat with other party goers and virtually mix & mingle at our Virtual Cocktail Party! \nMenu: Apple Pear & Jalapeno Infused Simple Syrups to make the Spicy Apple Pie Ala Mode Bourbon Smash! \nEntertainment by Pianist Extraordinaire Katy Marquardt! \nWhen: 7:45 PM\, Saturday\, November 14th on Zoom! Invitation will follow signup. \nPlace: Get in the Kitchen! 3617 N. Broadway St. Chicago \nREFUND POLICY: THIS COOKING PARTY IS NON-REFUNDABLE \n  \nDETAILS & TICKETS CLICK HERE \n 
URL:https://getmeinthekitchen.com/calendar/virtual-piano-bar-mixology-cocktail-party/
ATTACH;FMTTYPE=image/jpeg:https://getmeinthekitchen.com/wp-content/uploads/simple-syrup.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20201115
DTEND;VALUE=DATE:20201116
DTSTAMP:20260418T001640
CREATED:20201015T175600Z
LAST-MODIFIED:20201015T175600Z
UID:18866-1605398400-1605484799@getmeinthekitchen.com
SUMMARY:Knife Sharpening Day!
DESCRIPTION:Bring you Knives into us on the 15th or Last Day of every month! Get them back good as new within 3 business days! \nDo your tomatoes hate you because you keep squashing them with dull knives????\nWe just wanted to let everyone know about our Knife Sharpening Service. Bring your knives in the 15th or the last day of every month. You know you need to get those knives sharpened when you find yourself cursing at them because they squish all your damn tomatoes! Come on in to Get in the Kitchen and get those knives sharpened!\nHow it works:\n\n\nDrop the knives you want sharpened off at Get in the Kitchen Tomorrow\n\n\nWe send them out to get sharpened and they are returned within 3 business days.\n\n\nYou pay $1 an inch before you go.\n\n\nYour tomatoes love you.\n\n\nYou owe it to yourself to show your knives some lovin’ Do it for them. Do it for yourself. Do it for Lakeview.
URL:https://getmeinthekitchen.com/calendar/knife-sharpening-day-3/
LOCATION:Get in the Kitchen!\, 3617 N. Broadway St.\, Chicago\, IL\, 60613\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201115T110000
DTEND;TZID=America/Chicago:20201115T123000
DTSTAMP:20260418T001640
CREATED:20201029T194235Z
LAST-MODIFIED:20201029T200723Z
UID:19065-1605438000-1605443400@getmeinthekitchen.com
SUMMARY:Kombucha! (Virtual Class)
DESCRIPTION:For tickets to this virtual event\, click here \nGet Me in the Kitchen’s newest offering…learn to make your own kombucha! \nThis is a virtual class. You will join Kombucha-master\, Eric Lomonaco of 1800 Kombucha\, who will be teaching this class virtually from the GITK kitchen. With the technological advancement of Zoom\, you’ll join in from your own kitchen to lean how to make kombucha from scratch. Class includes virtual instruction plus a take home “starter kit” for brewing (1 kit per person) and instructions. \nThe Kombucha Take Home “Starter Kit” includes: 1 gallon fermentation vessel\, tea\, SCOBY\, temperature strip and cheese cloth. Bottles can be purchased separately in store with a class-inclusion discount of 10%. \nDate: Sunday\, November 15\, 2020\, 11am. Figure up to 1.5 hours for class. \nKombucha Kit pick up: Kits can be picked up starting November 11 at Get In The Kitchen\, 3617 N. Broadway\, Chicago\, IL 60613. \nPlace: Zoom video call info to follow with sign-up \nREFUND POLICY: WE ARE NOT OFFERING REFUNDS AT THIS TIME\, BUT YOU CAN ENJOY A FULL CREDIT IF YOU CANCEL AT LEAST 7 DAYS IN ADVANCE. YOU MAY SUBSTITUTE ANYONE ELSE IN YOUR PLACE. \nChicago Virtual Cooking Classes- Don’t let anyone else have your fun!
URL:https://getmeinthekitchen.com/calendar/kombucha-virtual-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201121T180000
DTEND;TZID=America/Chicago:20201121T180000
DTSTAMP:20260418T001640
CREATED:20201025T193147Z
LAST-MODIFIED:20201025T193147Z
UID:19047-1605981600-1605981600@getmeinthekitchen.com
SUMMARY:Virtual Private Fundraiser Party: Cocktails & Comedy
DESCRIPTION:
URL:https://getmeinthekitchen.com/calendar/virtual-private-fundraiser-party-cocktails-comedy/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201124T160000
DTEND;TZID=America/Chicago:20201124T180000
DTSTAMP:20260418T001640
CREATED:20201118T002248Z
LAST-MODIFIED:20201118T005757Z
UID:19274-1606233600-1606240800@getmeinthekitchen.com
SUMMARY:Niki's Indian Inspired Thanksgiving!
DESCRIPTION:DETAILS & MENU CLICK HERE \nWhy not change up your Thanksgiving!? Chef Niki has introduced this amazing Indian Inspired Thanksgiving! \nOrder your meal by 6PM on November 23rd. Pick up on November 24th from 4-6PM. Everything is made to be re-heated for your Thanksgiving Feast! \nAPPETIZER \nSweet Potato Samosa Potli with Cranberry Chutney (6 pcs) $9 \nSweet potato samosa purses served with cranberry chutney \n  \nMAINS \n**All mains come with an 8 oz. side of rice/pulav** \nLamb Rogan Josh $17 \nKashmiri-style slow cooked bone-in-lamb curry with ginger\, chili\, yogurt\, and whole spices. Served with black cumin basmati. \nMushroom Kesar Masala $15 \nAssorted variety of mushrooms simmered in almond\, saffron\, and yogurt sauce. Served with black cumin basmati. \n  \nSIDES \nGreen Bean and Paneer Crumble (large 16 oz : $10) \nGreen beans and crumbled paneer cooked in Indian spices \nButternut Squash Bharta ( large 16 oz : $10) \nThe bharta (or mash) is traditionally cooked with eggplant. However\, this Thanksgiving version is made with smoked butternut squash and Indian spices. \nLayered Mint Paratha $4 \nWhole wheat flaky flatbread. Dried Mint. Ghee. \n  \nMango Rose Lassi $5 \nMango. Blended yogurt. Rose essence.
URL:https://getmeinthekitchen.com/calendar/nikis-indian-inspired-thanksgiving/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20201125T130000
DTEND;TZID=America/Chicago:20201125T193000
DTSTAMP:20260418T001640
CREATED:20201104T000819Z
LAST-MODIFIED:20201104T000819Z
UID:19186-1606309200-1606332600@getmeinthekitchen.com
SUMMARY:Chef Frank's Everything But The Turkey Thanksgiving Pre-Orders
DESCRIPTION:Click here to see the menu and place your order. \nLet Chef Frank from Gmarket Chef cater your Thanksgiving this year!  It’s been a tough year\, so why work harder?!?!  Chef Frank and Get in the Kitchen have teamed up to create a menu of Elevated Thanksgiving Comfort Classics for you! All you have to do is cook the bird!!! You get 9 dishes and can choose from dinner for 2\, 5 or 8! \nThis will be available for Pick up on Wednesday\, November 25th and designed so all you have to do is pop in the oven to reheat! Each dish will come in a tin that is easily placed in the oven to reheat. Easy-peasy! Make life easy on yourself this year and let us do it all for about what you would spend at the store! \nHow it works: \n\nChoose Dinner for 2\, 5\, or 8\nPlace order\nPick up on November 25th between 1-7:30PM\n\nHere’s what you get: \nSmall Bites Tray \nGarlic Confit & Sweet Vidalia Onion Dip \nFresh Vegetable Dipping Sticks – Compressed Cucumbers \n  \nThanksgiving Sides \nSweet Potato Casserole \nCharred Sweet Potato Puree – Roasted Yams – Marshmallows – Toasted Cashews \n  \nTruffle Mac & Cheese \nWhite Cheddar – Heavy Cream – White Truffle – Black Pepper \n  \nBrussel Sprouts \nToasted Pepitas – Craisins – Balsamic Glaze \n  \nGreen Bean Casserole \nCrispy Onions – Aged White Cheddar – Toasted Panko \n  \nTurkey Sausage Stuffing \nAssorted Breads – Fresh Herbs – Turkey Sausage \n  \nMashed Potatoes & Gravy \nYukon Gold – Extra Virgin Olive Oil – Green Onion \n  \nCranberry Pineapple Walnut Sauce \n  \nDessert   \nPumpkin Cheesecake Brownie \nVanilla Whipped Cream – Caramel Sauce
URL:https://getmeinthekitchen.com/calendar/chef-franks-everything-but-the-turkey-thanksgiving-pre-orders/
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20201130
DTEND;VALUE=DATE:20201201
DTSTAMP:20260418T001640
CREATED:20201015T175631Z
LAST-MODIFIED:20201015T175642Z
UID:18868-1606694400-1606780799@getmeinthekitchen.com
SUMMARY:Knife Sharpening Day!
DESCRIPTION:Bring your Knives into us on the 15th or Last Day of every month! Get them back good as new within 3 business days! \nDo your tomatoes hate you because you keep squashing them with dull knives????\nWe just wanted to let everyone know about our Knife Sharpening Service. Bring your knives in the 15th or the last day of every month. You know you need to get those knives sharpened when you find yourself cursing at them because they squish all your damn tomatoes! Come on in to Get in the Kitchen and get those knives sharpened!\nHow it works:\n\n\nDrop the knives you want sharpened off at Get in the Kitchen Tomorrow\n\n\nWe send them out to get sharpened and they are returned within 3 business days.\n\n\nYou pay $1 an inch before you go.\n\n\nYour tomatoes love you.\n\n\nYou owe it to yourself to show your knives some lovin’ Do it for them. Do it for yourself. Do it for Lakeview.
URL:https://getmeinthekitchen.com/calendar/knife-sharpening-day-4/
LOCATION:Get in the Kitchen!\, 3617 N. Broadway St.\, Chicago\, IL\, 60613\, United States
END:VEVENT
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