This Father's Day, treat your Dad to a gourmet gift! Executive Chef Freddy Sanchez will lead a Father's Day grilling class at The Happ Inn on Saturday, June 14 at 10 a.m. Participants will learn how to properly prepare three dishes on the grill, including: calamari with sundried tomato pesto, baby arugula and grilled lemon; 32 oz. porterhouse with chimichurri and grilled fingerling potatoes; and grilled peaches with bourbon crème anglaise. Each course will be paired with a wine or cocktail. The complete menu is outlined below.

This interactive event is priced at $50 per pupil, which includes lunch, beverages, tax and gratuity. To reserve a place in the grilling class, please call 847-784-9200 or email jdandrea@thehappinn.com. Note: Chef Sanchez will lead a "Farmer's Market" cooking class on Saturday, July 26.

Father's Day Grilling Class Menu

Grilled Calamari
Sundried Tomato Pesto, Baby Arugula, & Grilled Lemon
paired with Ferrari-Carano Fumé Blanc


Grilled 32 oz. Porterhouse
Chimichurri & Grilled Fingerling Potatoes
paired with Coppola’s Director’s Cut Zinfandel


Grilled Peaches
Bourbon Crème Anglaise
paired with Knob Creek Manhattan