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