Jolene Lamb, director, LLCC Community Education, wrote this week’s Epicuriosity 101 column in the State Journal-Register, “My favorite recipes.”
Tag Archives: Epicuriosity 101
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “The pop, the fizz, the pour.”
In the news
Ty Bergman, adjunct culinary instructor, provided a demo of different ways to make America’s favorite side dish, mashed potatoes, on News Channel 20 Marketplace Nov. 20.
Joshua Dineen, chef specialist, wrote last week’s Epicuriosity 101 column in the State Journal-Register, “A Brazilian favorite.”
In the news
Sheridan Lane, director, culinary program and operations, wrote “Gratitude for the hospitality industry” for this week’s Epicuriosity 101 column in the State Journal-Register.
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote this week’s Epicuriosity 101 column in the State Journal-Register, “A fall favorite: Pumpkin spice.”
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “A recipe from Rome’s Jewish Kitchen.”
In the news
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A forgotten soup.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote this week’s Epicuriosity 101 column in the State Journal-Register, “Try my spooky season favorites.”
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Tipping at restaurants.”
In the news
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Oodles of noodles!”