A “Seafood Celebration” was the theme for a grand Culinary Institute dinner served in Bistro Verde last Thursday evening. Dr. Charlotte Warren, president, presented a Certificate of Appreciation to Robbie Robert, recognizing Robert’s Seafood for its 100 years in Springfield.  The dinner was prepared by Chef Michael Higgins, owner and  executive chef of Maldaner’s Restaurant, assisted by LLCC culinary students. Chef Higgins was presented with an LLCC chef’s coat.