Channing Fullaway-Johnson, culinary coordinator with LLCC Community Education, explains how to make your favorite fair food at home, in this week’s Epicuriosity 101 column for the State Journal-Register.
Tag Archives: Epicuriosity 101
In the news
Summer is the perfect time for picnics, backyard barbeques and family reunions, but who’s checking the food temps? Jay Kitterman, culinary and special events coordinator, shares proper food temperatures in this week’s Epicuriosity 101 column for the Springfield State Journal-Register.
In the News
LLCC Chef Specialist Joshua Dineen explains how you must be willing to get messy sometimes to enjoy big flavor. Read more in this week’s Epicuriosity 101 column for the State Journal-Register.
In the news
Channing Fullaway-Johnson, culinary coordinator, LLCC Community Education, uncovers the tasty secrets of St. Augustine fried shrimp and pink sauce in this week’s Epicuriosity 101 column, “Seafood in St. Augustine,” for the State Journal-Register.
In the News
Summer is the perfect time to enjoy tomatoes straight from the vine. Jay Kitterman, LLCC culinary and special events consultant, tests your tomato knowledge in this week’s Epicuriosity 101 column in the State Journal-Register.
In the news
Sheridan Lane, director, culinary program and operations, wrote “Serving up beverage trends” for this week’s Epicuriosity 101 column in the State Journal-Register.
In the news
If you’re trying to break out of a dinnertime rut this summer, think fish! Channing Fullaway-Johnson, culinary coordinator, extols the delicious and health benefits of fish in this week’s Epicuriosity 101 column for the Springfield State Journal-Register.
In the News
WAND covered LLCC’s Girls in Construction program yesterday. The College for Kids program is being held in partnership with O’Shea Builders and YMCA to give young women hands-on experience in construction trades. Dr. Laurel Bretz, associate vice president, continuing, corporate and professional education; Matt O’Shea, adjunct instructor; and Mattie Tierney, student, were interviewed.
LLCC Agriculture students Matt Crow, Darci Wolber and Drake Germann were recently interviewed by 1450 AM about their experience in the program’s ag industry tour this year in Oregon.
Jay Kitterman, culinary and special events consultant, takes us through the latest in restaurant technology in this week’s Epicuriosity 101 column for the Springfield State Journal-Register.
In the News
In this week’s Epicuriosity 101 column for The State Journal-Register, LLCC Chef Specialist Joshua Dineen has tips on making your favorite Chinese take-out dishes at home.
In the news
Sheridan Lane, director, culinary program and operations, takes us along the recent LLCC trip to northeastern Italy and one of the vineyard stops along the way in this week’s Epicuriosity 101 column, “Time for heritage,” for the State Journal-Register.