Bistro To Go opens today, 11 a.m.-1 p.m.
The café is open as Bistro To Go, a counter service concept, from Sept. 3-Oct. 3, offering soups, salads, sandwiches, baked goods, coffees and drinks. This week’s special is Chef Derek Mansholt‘s Taco Rice Bowl.
The menu as well as online ordering are available at www.llcc.edu/bistro-verde. Bistro Verde is located inside the east entrance of the Workforce Careers Center on the LLCC campus in Springfield.
News media, including WTAX and WICS, came to cover the Ag & Workforce Careers Expo on Thursday. Dr. Nancy Sweet, dean, Workforce Institute was among those who were interviewed.
Dr. Deborah Brothers, professor, English, was interivewed on NPR Illinois about LLCC events for the upcoming Banned Books Week.
The third annual Ag and Workforce Careers Expo was the largest to date. Nearly 1,300 students and 100 vendors filled the LLCC campus on Thursday. See more photos on the LLCC Facebook page.
Bistro To Go opens today, 11 a.m. – 1 p.m.
The café is open as Bistro To Go, a counter service concept, from Sept. 3-Oct. 3, offering soups, salads, sandwiches, baked goods, coffees and drinks. This week’s special is Chef Mackenzie Estes’ Pork Plate.
The menu as well as ordering and reservation information are available at www.llcc.edu/bistro-verde. Bistro Verde is located inside the east entrance of the Workforce Careers Center on the LLCC campus in Springfield.
Workforce Institute welcomes Casey Busboom and Dillon Cuthbert as new instructors.
Casey has been in the electrical field for about 20 years in various industries including rail, health care and the military and is a journeyman electrician with IBEW. He has a bachelor’s degree in business administration from UIS and is a graduate of LLCC. He is excited about transferring from an adjunct position to full-time instructor to be part of the future of LLCC’s industrial and commercial maintenance programs. A lifelong resident of central Illinois, he is grateful to be more involved in this community through his work at LLCC. You can reach Casey by email or phone, 217-786-3694.
Dillon started his diesel training at Illinois Central College as a student of LLCC’s now program director, Jeff Gardner. He then completed a bachelor of applied science degree in diesel and heavy equipment at Pittsburg State University. Dillon has worked as a technician for several diesel companies including Vermeer Midwest, Sloan Implement and AGCO where he traveled from Texas to Colorado working as a harvest support team intern. Dillon will be an instructor in our diesel technologies program. You can reach Dillon by email or call 217-786-2441.
Don’t miss Chef Sydney Audain‘s Jiburrito, the chef special this week at Bistro To Go. Great news! Online ordering at Bistro is back! See the full menu and place your order online
If you’re ordering a Latin-inspired dish, you may purchase a pina colada slushie for half price in honor of the start of Hispanic Heritage Month, which kicks off on Sunday.
Bistro To Go is getting a jump on Hispanic Heritage Month with this week’s chef special: Chef Sydney Audain‘s jiburrito. A jiburrito is a traditional Puerto Rican sandwich. Instead of bread, this sandwich substitutes smashed plantains for the bread and is then filled with your choice of steak or Lion’s Mane (a type of mushroom). The Bistro will also feature ½ off our Pina Colada Slushy, another Puerto Rican influenced favorite when purchasing either the chef special or the Mexican Favorites menu items.
Bistro To Go will be taking orders today from 11 a.m. to 1 p.m. View the menu on the LLCC website. Orders should be placed in person. You may take it to go or enjoy it in the dining room space. Bistro To Go is open Tuesday-Thursday from 11 a.m. to 1 p.m., now through Oct. 3.
Hispanic Heritage Month official begins on Sept. 15.
Don’t miss out on this week’s Bistro To Go special: Chef Aaliyah Flynn’s General Tso’s Chicken. See the full fall menu at Bistro Verde.
For now, online ordering is down. Guests can place their order in person and either take it with them or enjoy in the dining room space or al fresco. Wait time is approximately 10 minutes. Bistro Verde is open Tuesdays, Wednesdays and Thursdays, through Oct. 3.
Did you happen to catch LLCC culinary educators out and about this summer? Channing Fullaway-Johnson, culinary coordinator, community education, had a busy summer sharing recipes and information on LLCC’s culinary programs and events.
She kicked off the summer in May participating in the opening day ribbon cutting at the Farmer’s Market handing out samples of her spring quinoa and asparagus salad. In June she visited the Sertoma Club for a presentation of LLCC’s Culinary Department and Community Education. In July, she presented to the Springfield Garden Club and did knife skills and chef demonstrations at the Motherland Gardens Community Project. In August she judged dietary desserts at the Illinois State Fair and judged an LLCC-sponsored event of charcuterie boards.
Watch for Channing’s recipes for quinoa salad, Asian salad and corn salad, in LincIn in the coming weeks.
The LLCC Human Resources office is advertising for a program assistant, aviation. Full details on this and all other open positions can be viewed on the HR employment page.