SPRINGFIELD – Lincoln Land Community College Community Education is again partnering with the Lincoln Home National Historic Site and Springfield Convention and Visitors Bureau this summer to present “History Cooks,” a series of free cooking and baking demonstrations of dishes found along Route 66.
All programs will be on Fridays at noon at the Lincoln Home National Historic Site. Attendees will receive a small sample of the item prepared and a souvenir recipe card so they can re-create the dishes at home.
The lineup includes:
June 5: “Chicago Italian Beef” – Chef Kim Carter, ϳԹϾW adjunct culinary instructor
June 12: “Springfield Horseshoe” – Chef Ty Bergman, ϳԹϾW adjunct culinary instructor.
June 19: “Springfield Chili” – Chef David Radwine, ϳԹϾW adjunct culinary instructor.
June 26: “St. Louis Spumoni Shake and Toasted Ravioli” – Sheridan Lane, director ϳԹϾW culinary program and operations
July 3: “St. Louis Gooey Butter Cake” – Chef Stephanie Warren, ϳԹϾW adjunct culinary instructor.
July 10: “Southern Fried Catfish” from Lebanon, Mo. – Chef Lakesha Jackson, ϳԹϾW Community Education culinary instructor.
July 17: “Brisket” from Shamrock, Tex. – Chef Howard Seidel, ϳԹϾW adjunct culinary instructor.
July 24: “Chicken Fried Steak” from Tulsa, Okla. – Chef Channing Fullaway, culinary coordinator, ϳԹϾW Community Education
July 31: “Blue Corn Enchilada” from Santa Fe, N.M. – Chef Kevin Sullivan, ϳԹϾW Community Education culinary instructor
Aug. 7: “Pot Roast Skillet” from Needles, Calif. – Chef Jamie Williams, ϳԹϾW adjunct culinary instructor.