A limited number of online tickets will be on sale Dec. 2 and 3 for one last student driven culinary event, the American Regional Mocktail Dinner, happening Dec. 4 at 6:30 p.m. This dinner will feature a pre-fixe menu created by students in CLA 231 – American Regional and served by students in HSP 105 – Customer Service.
Email Sheridan Lane if you have any questions. The finalized menu will be available for review Dec. 2.
In last week’s State Journal-Register Epicuriosity 101 article, “Brain health,” Charlyn Fargo Ware, SIU dietician and LLCC culinary adjunct instructor, explores how nutrition plays a critical role in our longevity and quality of life.
Hello Bistro friends,
Thank you so much for joining us this semester for Bistro to Go and Bistro Verde. The students worked so hard this semester keeping up with record sales and a very small team! Your lunch experience gives these students valuable real world experience, which increases their confidence to step into new beginnings with the confidence of a true professional. Because you are actively participating in student learning, we always appreciate your feedback when we have items that should be fixed up and also when what we are producing is really great! We look forward to again providing great Bistro experiences next semester.
Much love,
The Bistro team
A limited number of online tickets will be on sale Dec. 2 and 3 for one last student driven culinary event, the American Regional Mocktail Dinner, happening Dec. 4 at 6:30 p.m. This dinner will feature a pre-fixe menu created by students in CLA 231 – American Regional and served by students in HSP 105 – Customer Service.
Email Sheridan Lane if you have any questions. The finalized menu will be available for review Dec. 2.
Bistro Verde is open Tuesday-Thursday this week, offering a full-service lunch experience that features appetizers, soups, salads, desserts, coffees and drinks! View the menu. Reservations are highly recommended and can be made by emailing Bistro Verde, or leaving a message at 217-786-2821.
Online to-go orders will be accepted, but we very much encourage guests to make a reservation and join us in person.
LLCC Chef Specialist Joshua Dineen walks us through a holiday breakfast dish sure to please, in this week’s Epicuriosity 101 column for the State Journal-Register.
Bistro Verde is open Tuesday-Thursday this week, offering a full-service lunch experience that features appetizers, soups, salads, desserts, coffees and drinks! View the menu. Reservations are highly recommended and can be made by emailing Bistro Verde, or leaving a message at 217-786-2821.
Online to-go orders will be accepted, but we very much encourage guests to make a reservation and join us in person.
Bistro Verde
Oct. 22-Nov. 21 (closed Nov. 5)
Tue, Wed and Thu
11 a.m. to 1 p.m.
Sheridan Lane, director, culinary program and operations, wrote “Global thanks” for this week’s Epicuriosity 101 column in the State Journal-Register.
Bistro Verde is open Tuesday-Thursday this week, offering a full-service lunch experience that features appetizers, soups, salads, desserts, coffees and drinks! View the menu. Reservations are highly recommended and can be made by emailing Bistro Verde, or leaving a message at 217-786-2821.
Online to-go orders will be accepted, but we very much encourage guests to make a reservation and join us in person.
Bistro Verde
Oct. 22-Nov. 21 (closed Nov. 5)
Tue, Wed and Thu
11 a.m. to 1 p.m.
A big thank you to Sievers Equipment for donating a Case IH Maxxum 145 tractor to the LLCC Diesel Technologies program. Brian Sievers, company director, personally delivered the tractor on Thursday to the college. The tractor is on a one-year zero cost lease to the program.
