Karen Sanders, vice president of advancement and executive director of the LLCC Foundation, discussed the recent $250,000 gift to benefit nursing students on WTAX this morning.
Sheridan Lane, director, culinary program and operations, wrote today’s Epicuriosity 101 column, “Meal Prep with Friends.”
Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Tis the Season — For Soup!”
Karen Sanders, vice president, advancement and executive director, LLCC Foundation, wrote the essay “Forever Grateful” for the State Journal-Register Nov. 28.
Jolene Lamb, culinary coordinator, LLCC Community Education, has tips for holiday appetizers in the latest Epicuriosity 101 column.
Jay Kitterman, culinary and special events consultant, wrote this week’s Epicuriosity 101 column on Chez Panisse and Slow Food.
Sheridan Lane, director, culinary program and operations, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Pumpkin Banitsa is a fall treat to make at home.”
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Halloween treats to make with your little ghouls.”
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Confessions of a State Fair Pie Judge.”
Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “It’s apple time.”
Sheridan Lane, director, culinary program and operations, was interviewed by WICS at the opening of Bistro To Go yesterday, Sept. 14. Bistro To Go, run by students, is serving sandwiches, soups, salads, drinks and desserts each Tuesday and Thursday, 11 a.m. to 1 p.m. through Nov. 18 (except Nov. 2). See the menu at www.llcc.edu/bistro-verde-menu and order online at orders.cake.net/11205518.
Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “African and Middle Eastern cuisine.”
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Freezer meals for easy dinner.”
Sheridan Lane, director, culinary program and operations, was interviewed by the State Journal-Register regarding the opening of Bistro-To-Go Sept. 14.