LLCC Chef Specialist Joshua Dineen walks us through a holiday breakfast dish sure to please, in this week’s Epicuriosity 101 column for the State Journal-Register.
Tag Archives: Epicuriosity 101
In the news
Sheridan Lane, director, culinary program and operations, wrote “Global thanks” for this week’s Epicuriosity 101 column in the State Journal-Register.
In the news
Fall weather calls for comfort food. Channing Fullaway-Johnson, culinary coordinator, community education, enourages readers not to forget about comfort vegetables and introduces us to winter squash lasagna with brown butter mornay in this week’s Epicuriosity 101 in the Springfield State Journal-Register.
In the News
In this week’s Epicuriosity 101 in the State Journal-Register, Jay Kitterman, culinary and special events consultant, digs into the latest wine trend – low and no-alcohol wine.
Joan McGrath, president-elect, LLCC Academy of Lifelong Learning extoles the value of an ALL membership in her Senior News and Times essay titled, “Helping further education goals: LLCC Foundation’s ALL scholarship.”
In the news
Bistro Verde re-opened this week with its full dining experience. Get a glimpse of the menu from LLCC Chef Specialist Joshua Dineen in this week’s Epicuriosity 101 from the Springfield State Journal-Register.
Natasha Casey, assistant professor, communication was interviewed by St. Louis Public Radio about political communication, advertising and media literacy. Listen to the interview online.
In the news
Kristin Booher, director, student engagement was interviewed live on WICS this morning to preview LLCC’s Multicultural Fest.
Channing Fullaway-Johnson, culinary coordinator, community education, shares some time-saving tips for breakfast on-the-go in this week’s Epicuriosity 101 column for the State Journal-Register.
In the news
If you’ve never heard of banoffee pie, you’re missing out, according to Joshua Dineen, chef specialist. In this week’s Epicuriosity 101 article for the State Journal-Register, Dineen describes this unique coffee toffee pie with British roots.
In the News
Dave Cox, professor, biology, was in the news for LLCC’s annual honey harvest on Sept. 10. Dave was interviewed for WTAX and WFMB radio stations. WICS Newschannel 20 also covered the honey harvest on Tuesday.
Jolene Lamb, director, LLCC Community Education, was interviewed on WICS yesterday morning about the Academy of Lifelong Learning and the opportunities it offers those 50 and greater. Members enjoy access to 12-15 monthly programs and special interest groups encompassing a wide array of activities from learning to play Mahjongg to social events featuring guest speakers. They also explore our community through taking local tours and day trips, playing golf and learning about history, technology and other topics of interest. Learn more online.
If your garden is overflowing with late summer produce, a great option is to freeze it. Channing Fullaway-Johnson, culinary coordinator, community education explains the best way to prep veggies for feezing, in this week’s Epicuriosity 101 column for the State Journal-Register.
In the news
Jay Kitterman, culinary and special events consultant, community education, weighs the pros and cons of modern refrigeration in this week’s Epicuriosity 101 column for the Springfield State Journal-Register.
In the News
The back-to-school grind can be an excuse to turn to fast food, but Sheridan Lane, director, culinary program and operations, has some suggestions for easy meal prep lunches that may save time and calories, in this week’s Epicuriosity 101 column for the State Journal-Register.