Prepping for gardening season takes some planning. If you don’t have the time for a full garden this summer, Sheridan Lane, LLCC director of culinary program and operations suggests focusing on flavor bases in this week’s Epicuriosity 101 column in the Springfield State Journal-Register.
Ron Riggle, athletic director and head baseball coach, and members of the Loggers baseball team were interviewed by WICS yesterday about their season.
Visit the Workforce Careers Center lobby to participate in the Veg Out With Us event on Monday, April 15 from noon-12:30 p.m. Attendees will be able to sample three food items that have green vegetables in the recipe. After all guesses have been made and the greens have been revealed, those in attendance will be able to observe a cooking demonstration beginning at 12:30 p.m. provided by our very own LLCC culinary students. Join in to taste some delicious dishes, learn some new recipes and have a chance to win prizes! Save the date and add it to your calendar.
Sheridan Lane, director of culinary program and operations, Joshua Dineen, chef specialist and LLCC students Gracie Banks and Christina Brown were interviewed by Illinois Times for an upcoming article on Bistro Verde.
Dee Krueger, director, LLCC-Taylorville, was interviewed by WTIM yesterday about summer and fall registration, GradFest, commencement, Handshake and the Horticulture Institute for K-5 teachers.
LLCC Human Resources is advertising for an instructor, diesel technologies. Full details on this and all other open positions can be viewed on the HR employment page.
Congratulations to Chelsy Lovelace on her new role as administrative assistant, LLCC Workforce Institute. Chelsy begins her new role today!
In this week’s Epicuriosity 101 column in the State Journal-Register, Chef Specialist Joshua Dineen explains the origins of pot au feu in “Pot on the fire.”
Last week, Jay Kitterman, LLCC culinary and special events consultant, took us behind the scenes of a Jewish Deli in the “The deli” for the State Journal-Register.
Sheridan Lane, director of culinary program and operations, celebrates the hospitality industry with a toast in this week’s Epicuriosity 101 column in the Springfield State Journal-Register.
Sheridan Lane, director of culinary program and operations, was interviewed in the WCIA Community College Connections segment on Feb. 28. She discussed hospitality and culinary arts programs at LLCC as well as the student-run café, Bistro Verde.
Brandon Lewis, WEI program navigator, was interviewed by WICS about African-American Food and Vendor Day.
Today is the final day to order takeout from Bistro To Go! Bistro will be taking orders today from 11 a.m. to 1 p.m. View the menu on the LLCC website or on the online order app. You may take your order to go or enjoy it in the dining room space.
On March 27, LLCC’s student-run restaurant will transform to a casual, fine dining concept, offering a full-service lunch experience that features appetizers, soups, salads, desserts, coffees and drinks.
It’s the last week for Bistro To Go! Bistro will be taking orders today from 11 a.m. to 1 p.m. View the menu on the LLCC website or on the online order app. You may take your order 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., through Feb. 29.