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.
Tag Archives: Epicuriosity 101
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.
In the news
As the days grow warmer, a cool salad hits the spot. In this week’s Epicuriosity 101, Channing Fullaway-Johnson, culinary coordinator, Community Education, explains the rainbow of salad options to try.
In the news
Channing Fullaway-Johnson, culinary coordinator, LLCC Community Education, and Jay Kitterman, culinary and special events consultant, were interviewed yesterday by the Capitol Media Group about this summer’s History Cooks program and the first demonstration, during which Channing will also discuss the “Downtown Springfield Market in the 1800s,” on May 18, 10 a.m. at the Downtown Springfield Farmers Market.
Jay Kitterman also wrote today’s Epicuriosity 101 column, “The latest in the world of grilling.”
In the news
LLCC Chef Specialist Joshua Dineen explains why one of his favorite food memories is perfecting crepes in this week’s Epicuriosity 101 article in the State Journal-Register.
Chris Tople, program director, surgical technology, was interviewed about LLCC’s Surgical Technology program. The segment was featured on the WCIA morning segment called Community College Connections.
In the news
Liz Bland, agriculture program specialist, was interviewed by WICS about the Middle School FFA Conference held at LLCC on Tuesday.
Channing Fullaway-Johnson, community education culinary coordinator, extolls the benefits of planting spring gardens in her Epicuriosity 101 column for the State Journal-Register, “It is the season for planting.”