Part cooking class, part sit down brunch! Come in with your love and celebrate Valentine’s day with an amazing brunch experience! Allen will teach you how to do one small plate and then you will sit down to a 2- course brunch prepared by Allen and served by our staff!
BANANAS FOSTER PUFF PASTRIES MADE BY YOU– Allen will teach you how to make some bananas foster awesomeness to start.
CAJUN FRIED CHICKEN & RED VELVET WAFFLES
SWEET POTATO HASH
Complimentary Signature Cocktail: TBD
Date and time: Saturday, February 15th, 11:30AM
Place: Get in the Kitchen- 3617 N. Broadway st. Chicago
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.
REFUND POLICY: YOU MAY GET A FULL REFUND UNTIL 14 DAYS BEFORE THE CLASS. AFTER THAT WE WILL GLADLY GIVE YOU CREDIT TOWARDS ANOTHER GET IN THE KITCHEN! COOKING PARTY AS LONG AS WE CAN FILL YOUR SPOT UNTIL TWO DAYS BEFORE THE EVENT. IF YOU CANCEL WITHIN 48 HOURS OF THE EVENT, YOU UNFORTUNATELY FORFEIT YOUR CLASS FEE, BUT CAN SUBSTITUTE ANYONE IN YOUR PLACE.