Dr. Charlotte Warren, LLCC president, was interviewed by media who attended yesterday’s signing of the transfer admission guarantee (TAG) agreement with UIS. The event was covered by the State Journal-Register, WCIA, WICS/FOX Illinois, WAND, WMAY, WTAX and Sports Radio 1450/AM Springfield.
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Culinary and other attractions in Indy.”
In the news
Mary Schaefer, LLCC Academy of Lifelong Learning president, wrote the essay “Life is like a train ride — hop aboard the ALL Express” for the latest edition of Senior News.
In the news
Dr. Cynthia Maskey, dean, health professions, was interviewed by WICS yesterday at the Workforce and Health Care 101 event. Participants had the opportunity to learn about and try out various career training programs.
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A love affair with crème brulée.”
In the news
Nancy Sweet, dean, Workforce Institute, was interviewed on AM Springfield yesterday about Workforce and Health Care 101. Attendees will have an opportunity to try out various career training programs at this free event being held today from 5-8 p.m.
In the news
Joshua Dineen, chef specialist, provided a cooking demonstration on how to make summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.
Summer potato salad with green beans, zucchini, cherry tomatoes, bacon and parmesan
2 pound red or yellow potatoes
1/2 pound fresh green beans
1 fresh zucchini
1 teaspoon vegetable oil
12 cherry or grape tomatoes
4 slices of bacon
1 ounce parmesan cheese, grated or shaved
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
1 teaspoon sugar
Salt and pepper to taste
Boil potatoes in water until tender when pierced with a knife. Set aside to cool a bit.
Bring another pot of water to the boil. Boil green beans for 3 minutes, strain and then rinse with COLD water to stop cooking. Let drain.
Medium dice zucchini. Sauté in vegetable oil, season with salt and pepper. Cook just a bit; don’t let them get too soft.
Cut tomatoes in half.
Cut bacon into small pieces. Cook until crispy. Drain off fat.
Combine olive oil, vinegar, Dijon, garlic and sugar. Whisk to combine. Add salt and pepper to taste.
Large dice potatoes. Toss with dressing. Add the rest of the ingredients, topping with parmesan cheese.
Place on a platter. Enjoy!
In the News
Sheridan Lane, director, culinary program and operations, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A summer side to share: fresh cantaloupe with bacon crumbles, sweet & spicy cashews, dried cranberries & fresh goat cheese.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A summer favorite: Heirloom tomatoes.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, provided a cooking demonstration on how to make summer corn salad on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.
Summer corn salad
5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1 minced hot pepper from the garden
1-1/2 cups fresh sweet corn
1-1/2 cups heirloom tomatoes, medium dice
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese
In a small bowl, whisk 4 teaspoons oil, lime juice, minced pepper and salt; set aside.
In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing, and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “A culinary — and more — tour of Philadelphia.”