Bistro To Go 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., now through Feb. 29.
This week’s Chef Specials are:
Sheridan Lane, director, culinary program and operations, explains the history of the Monte Cristo sandwich and where you can get one, in this week’s Epicuriosity 101 column for the State Journal-Register. (Hint, it’s nearby.)
Bistro To Go 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 Tuesady-Thursdau from 11 a.m. to 1 p.m., now through Feb. 29.
This week’s Chef Specials are:
Bistro To Go 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 Tuesady-Thursdau from 11 a.m. to 1 p.m., now through Feb. 29.
This week’s Chef Specials are:
Cold winter nights call for a warm bowl of soup. In this week’s Epicuriosity 101 column in the State Journal-Register, Kim Carter, LLCC culinary adjunct instructor explains, “Soup, it does the body and soul good.”
Alison Mills, assistant vice president of financial aid was interviewed on WTIM Jan. 25. Alison provided important information on paying for college, financial aid and the FAFSA process.
Sheridan Lane, director of culinary programs and operations and hospitality management and Joshua Dineen, chef specialist were interviewed by WAND on Jan. 25. The station is doing a story featuring Bistro Verde, its instruction, students and upcoming opening day. Watch the story on WAND.
Bistro Verde, Lincoln Land Community College’s student-led café, reopens Jan. 31 and will serve customers Tuesdays, Wednesdays and Thursdays from 11 a.m. to 1 p.m.
The café is open as Bistro To Go, a counter service concept, from Jan. 31-Feb. 29, offering soups, salads, sandwiches, baked goods, coffees and drinks. View the Bistro To Go Menu.
From March 27-April 18, the café transforms into Bistro Verde, a casual, dine-in restaurant experience. The full-service lunch features appetizers, soups, salads, sandwiches, desserts, coffees, drinks and chef inspired dishes that are prepared from scratch using high quality ingredients and finished with creative flair. Reservations are recommended.
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, 5250 Shepherd Road.
Cold winter nights call for a “A Warm Bowl of Chili.” LLCC Chef Specialist Joshua Dineen takes us through the history of chili and debate over toppings and in this week’s Epicuriosity 101 column in the State Journal-Register, “A Warm Bowl of Chili.”
Dr. Natasha Casey, assistant professor of communication, recently guest co-edited a special issue of the Journal of Media Literacy. The article, “Media and Information Literacy: Enriching the Teacher/Librarian Dialogue” is available online.
Still searching for a new year’s resolution? Sheridan Lane, director, culinary program and operations, offers some inspiration in this week’s Epicuriosity 101 column in the State Journal-Register, “Hello, 2024: Eat your veggies.”
LLCC was one of only four Illinois community colleges in the state chosen to share in a $3 million Department of Energy grant to develop more green energy jobs. Dr. Nancy Sweet, dean of LLCC Workforce Institute, spoke to WICS Newschannel 20 on Jan. 5, 2024. Dr. Sweet explained LLCC will be using their portion of the grant to meet the needs of local manufacturers by providing mobile training equipment to expand the availability of LLCC’s industrial maintenance certificate in the communities we serve. The effort is a collaboration of the Illinois Community College Board (ICCB), the Illinois Manufacturing Excellence Center (IMEC) and the four community colleges.