Jay Kitterman, consultant, LLCC Culinary Institute, is judging the Blue Ribbon Pie Contest today at the Illinois State Fair.
Category Archives: Community Education Culinary
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
Nancy Sweet, dean, Workforce Institute, appeared on the WICS Marketplace program June 8 to promote the Workforce Institute and Workforce 101 event June 26.
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “New options for summer grilling.”
In the news
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Try lavender, matcha or berries to lighten up springtime recipes.”
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 sheridan.lane@llcc.edu 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 www.llcc.edu/ci-bistro-verde-dinners or by calling 217-786-2432.
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “A preview of the new Luminary restaurant.”
In the news
Sheridan Lane, director, culinary program and operations, was interviewed about the LLCC culinary program and Culinary Institute offerings for a new program on NPR Illinois, “Community Voices.” It is airing today at noon and can be streamed at nprillinois.org.
In the news
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Pumpkin spice season is here!”
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Sweets and more for Jewish New Year.”