Jolene Lamb, coordinator, LLCC Culinary Institute, provided a cooking demonstration of succotash on WICS this morning. Sean Keeley, culinary specialist, will be demonstrating the recipe this evening at the Illinois Products Farmers Market.
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Fall flavors, move over pumpkin spice!”
A new collaboration between the LLCC Culinary Institute and Southern Illinois University School of Medicine aims to blend the art of food and cooking with the science of medicine. “Nourish: Culinary Medicine” is a series of classes that aims to educate health care professionals and learners on ways to eat better and promote healthier diets to others.
Registration is open at www.siumed.edu/cpd for the first session, “Hectic Meets Healthy.” (In the dropdown under Learners, click on Conferences.) The cost is $120, and it will be held 9 a.m. to noon, Saturday, Feb. 17 in the culinary labs of the LLCC Workforce Careers Center. It includes a light breakfast, hands-on kitchen experience, lecture and lunch tasting, featuring food prepared by the entire group.
Bistro-to-Go, with a selection of takeaway food items and beverages including soups, salads, sandwiches, baked goods and coffee drinks, will reopen on Tuesday, Sept. 12 in Bistro Verde, located in the Workforce Careers Center. Bistro-to-Go will be in operation Tuesdays and Thursdays from 11 a.m. to 1 p.m.
Nancy Sweet, director of culinary program and operations, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Rosés are great summertime wines.”
Jolene Adams, Culinary Institute coordinator, penned this week’s SJ-R Epicuriosity 101 column, “Mother’s Day Food Gifts.”
Jolene Adams, culinary institute coordinator, is this week’s author of the SJ-R’s Epicuriosity 101 column with “Feeling under the weather? Eat chicken soup!”
Laurie Clemons, academic advisor, was interviewed by the State Journal-Register Jan. 24 for an upcoming story on African American History Month at LLCC.
A new book entitled, “100 Things to Do in Springfield Before You Die,” by Penny Zimmerman-Wills lists the LLCC Culinary Institute as one of those things to experience. She interviewed Nancy Sweet, director of culinary programs and operations, for a past SO magazine. The book is for sale at several local stores and online through Amazon and Barnes and Noble.
LLCC’s Culinary Institute announces its spring 2016 schedule of non-credit food and wine classes and special dinners. Instruction is provided by culinary and nutrition experts at LLCC as well as those from Springfield and surrounding areas. All Culinary Institute classes are held in the Workforce Careers Center.
Featured topics include French pastry, “Girl’s Night Out” and a pie and tart boot camp. New classes this year are exotic oils, spring baking, ombre cakes, naked cakes, five flavors, sausage making, paleo diet and sauces from scratch. The Culinary Institute will also collaborate with Robert’s Seafood for a class on sustainable seafood. Youth courses consisting of sushi, healthy snacks, baking basics and a new Star Wars themed class are available for grades 4-8. For a schedule of classes and more information, visit www.llcc.edu/culinary-institute.
The Culinary Institute also offers special multi-course dining experiences with its Bistro Verde dinners. These dining occasions include remarks by the chef on the menu selection, and dinners are paired with wine or beer, as well as music from the LLCC choir. Cost per dinner including wine is $59; participants must be 21 to register. To make dinner reservations, call 786.2432.
Bistro Verde dinners and guest chefs featured this fall include:
- Thursday, Feb. 18 – An Evening at the Hill with Chef Maria Boccardi and Jeff Egizii
- Friday, Feb. 26 – South African with Chef Devlin O’Reilly
- Friday, March 18 – Seafood with Chef Howard Seidel
- Thursday, April 14 – La Bistro Verde Cabaret with Chef David Radwine
Welcome to Sean Keeley, culinary specialist. Sean can be reached by phone, extension 64664, or email email@example.com.