Part cooking class, part sit down brunch. All awesome! Come in for amazingly new and different brunch experience! Jason will teach you how to make bagels and then you will sit down to a Cajun Chicken & Waffle Brunch made by Allen and served by us! We will also be making Mimosa & Cajun Bloody Mary Mix. BYOB for the alcohol!
BAGELS MADE BY YOU!– Jason will teach you how to make a bagel from scratch and then you can flavor it with a variety of toppings and we will make a Cajun Cream Cheese Blend to accompany!
Then sit down to your main course:
CAJUN FRIED CHICKEN & WAFFLES accompanied by Sweet Potato Fries.
Date and time: Saturday March 28th, 2020, 12PM
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: NON-REFUNDABLE, but you can substitute anyone you like if you can’t make it.