This Saturday, July 9, 10-11 a.m., Jolene Lamb, culinary coordinator, will be demonstrating grilling techniques and serving up samples at Ace Hardware, 1713 W. Spresser St., Taylorville.
Category Archives: Community Education
NextLevel summer youth program
Next Level College for Kids summer programming continues this week with a focus on culinary, agriculture, HVACR and paying for college. A group of 15 students from The Outlet and Douglas Prep, ranging in age from 14-17, are on campus for four weeks (June 13-July 7). The program is designed to expose students to technology and culinary experiences, as well as college and career options.
Community Ed Culinary demonstrating grilling techniques
This Saturday, June 25, 10-11 a.m., Kim Carter, adjunct culinary instructor, will be demonstrating grilling techniques and serving up samples at Ace Hardware, 900 W. Morton Ave., Jacksonville.
In the news
WICS Marketplace featured “History Cooks: Food of Lincoln’s Springfield,” a series of cooking demonstrations of dishes from President Lincoln’s time, on June 15. LLCC Culinary is partnering with the Lincoln Home National Historic Site this summer to provide these demonstrations.
The public is invited to the Lincoln Home every Friday afternoon at 1 p.m., June 3-Aug. 5, to learn from LLCC culinary staff and local chefs. Everyone attending will receive a souvenir recipe card so they can re-create the tasty dishes at home. Read more.
NextLevel Summer Youth Program
LLCC Community Education is hosting a group of 15 students from The Outlet and Douglas Prep, ranging in age from 14-17 for four weeks (June 13-July 7) of College for Kids summer programming, entitled NextLevel, which is designed to expose students to technology and culinary experiences, as well as college and career options.
In the community
LLCC is well represented at the Sangamon County Fair in New Berlin going on now through Sunday. LLCC Recruitment has an information table in the exhibit hall and LLCC banners are hung in the Talent Building and Grandstand.
On Saturday, June 11, Joshua Dineen, chef specialist, demonstrated grilling techniques and served up samples of kabobs, cookies and pizza at Ace Hardware, 1600 Wabash Ave., Springfield.
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Sweet summer treats.”
Community Ed Culinary demonstrating grilling techniques
This Saturday, June 11, 10-11 a.m., Joshua Dineen, chef specialist, will be demonstrating grilling techniques and serving up samples at Ace Hardware, 1600 Wabash Ave., Springfield.
LLCC Community Education culinary chefs will be providing these demonstrations from 10-11 a.m. at three Ace Hardware stores this summer. Additional demos:
- June 25, 900 W. Morton Ave., Jacksonville – Kim Carter, adjunct culinary instructor
- July 9, 1713 W. Spresser St., Taylorville – Jolene Lamb, culinary coordinator
Epicuriosity 101
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column about restaurant technology.
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, provided a cooking demonstration on how to make sugar snap pea salad with radishes, mint and ricotta salata on WICS Tuesday and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.
Sugar snap pea salad with radishes, mint and ricotta salata
¾ cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
½ bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
In a large bowl, toss together the radishes, peas, ricotta and mint.
Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl, and add the lemon juice and balsamic vinegar. Stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
Pour dressing over salad, and toss well to combine. Taste, and add more salt and pepper if necessary.