In the community

Jolene Lamb, coordinator, LLCC Culinary Institute, will be providing culinary demonstrations at the Hobby, Arts and Crafts Building at the Illinois State Fair today and Aug. 19.

  • Aug. 14 at 3:15 p.m. – Dessert Sushi (fruit sushi rolls made with a sweet coconut rice, filled with strawberries, kiwi and mango, wrapped in colorful soy wraps and served with coconut and raspberry dipping sauces)
  • Aug. 19 at 3:15 p.m. – Braiding Bread (using a challah bread recipe, will show multiple braiding techniques with the dough)

In the news

Laurel Bretz, director of community education, was interviewed on WICS Midday Feb. 23 and will be interviewed by WTAX this morning at 7:40 a.m. regarding the NEA Big Read sponsored by the Academy of Lifelong Learning.

Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Cast Iron Cooking.”

Updates on Bistro Verde offerings for spring 2021

Bistro Verde, LLCC’s student-led restaurant, will not be open this spring due to COVID-19 restrictions, with plans to reopen in the fall. LLCC’s hospitality and culinary arts program will be utilizing the Illini Country Club, Lake Pointe Grill, D’Arcy’s Pint and Obed and Isaac’s as externship sites for LLCC hospitality students. Other businesses who would like to partner in this effort may contact Sheridan Lane, director of LLCC culinary programs and operations, at or 217-786-2494.

The LLCC Culinary Institute has three Bistro Verde curbside pickup dinners planned in partnership with local restaurants. Pickup will take place onsite at the restaurants. Cost is $55 per serving. Mardi Gras Dinner on the Run will take place Tuesday, Feb. 16 at Brunchfield Café, 751 S. Durkin Dr. Maldaner’s Dinner will be Thursday, March 4 at 222 S. 6th St. Luminary Kitchen and Provision Dinner will be Tuesday, April 6 at 3121 Hedley Dr. Menus and registration are available at or by calling 217-786-2432.