Program of Study: Hospitality and Culinary Management
Academic Division: Business Division
Prairie, A CLC Student-Managed Restaurant
Hospitality and Culinary Management students will showcase their skills in CLC's student-managed restaurant, Prairie, by preparing and serving lunch for the CLC community (while enrolled in HCM classes). Students will experience all facets of running a restaurant and prepare menu items that use locally grown and produced ingredients. The CLC community will have the opportunity to taste dishes that are typically served in upscale dining establishments.
Prairie Restaurant Schedule
We are offering the course "Contemporary Restaurant Principles" on Mondays and Tuesdays, with Chef William Vena serving as Chef Instructor. The menu will typically feature items offered by an upscale dining establishment specializing in Contemporary American cuisine.
Prairie will be open on selected Fridays beginning Friday, February 7. On Fridays, we are offering the course "American Regional Cuisine", with Chef Colleen Karsted as the Chef Instructor.
Prairie will be closed the week of Spring Break, March 24-28.
We will be accepting reservations beginning January 21. Please click on the reservations link below.
Thank you for your continued support of Prairie!
Spring 2014 Schedule
- Mondays and Tuesdays, beginning February 10 - May 6, 2014
- 11:30 a.m. to 1 p.m. (You may enter until 1 p.m.)
- Fridays, as listed below
- 11 a.m. to 12:30 p.m. (You may enter until 12:30 p.m.)
- February 7 - New England and the Mid-Atlantic
- February 21 - The Southeast and Florida
- March 7 - The Gulf States (especially New Orleans)
- March 21 - The South
- April 11 - The Midwest
- April 25 - The Southwest
- May 9 - Pacific Coast
To make a reservation, send an email to firstname.lastname@example.org. Your reservation will be confirmed by return email.
Prairie is located in C001 at the Grayslake Campus on the C Wing lower level.