St. Patrick's Day Interactive Brunch-Part cooking class, part sit down meal

Part COOKING CLASS, part sit down BRUNCH. All awesome! Celebrate St. Patty's Day with an awesome BRUNCH EXPERIENCE! Come in for amazingly new and different BRUNCH EXPERIENCE! Allen will teach you how to do one of the dishes and then you will sit down the rest of your meal made by the chef and served by US! Complimentary signature cocktail. BYOB for everything else. A new way to BRUNCH IN CHICAGO!EGGS BENEDICT MADE BY YOU!- Allen will teach you how to make this amazing dish to start. CORNED BEEF & CABBAGE BRIOCHE FRENCH TOAST Complimentary Signature Cocktail: TBD Date and time: Sunday March 15, 2020, 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.