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Prairie, A CLC Student-Managed Restaurant


*Select dates only. See schedule.


Email request to Your reservation will be confirmed by return email.


Prairie is located in A012 at the Grayslake Campus on the lower level of the A Wing.

HCM Holiday Festival

(a.k.a. Garde Manger)

Friday, December 7, 5:30–7:30 p.m. at Cafe Willow

Enjoy great food prepared by our own CLC students. All proceeds benefit HCM Student Scholarships.

Ticket Prices:
Adults: $20
Children: $5
(12 and under)

Tickets available at the Business and Social Sciences Division Office (T302) and Prairie

Prairie Restaurant Schedule

Prairie will be open Mondays and Tuesdays, beginning Sept. 10 through Dec. 4 for the Fall 2018 Semester.

Mondays (see dates below), 7:30-10:30 a.m.

Students in the HCM program will prepare breakfast, the “most important meal of the day”. Some of these breakfast items will be pancakes, French toast, omelets, crepes, croissants, scones, bear claws, cinnamon buns, muffins, Danish pastry, as well as coffee, tea, and juice. (No to-go’s at this time, sorry.)

View Menu for Monday (PDF)

Following are the dates of service:

  • September 10
  • September 24
  • October 8
  • October 22
  • November 5
  • November 19
  • December 3

Tuesdays (see dates below), 11 a.m. to 12:30 p.m.

Students in Italian Cuisine will present a menu featuring traditional and contemporary specialties from the major culinary regions of Italy. The course is taught by Chef Instructors Rob Wygant and William Vena.

View Menu for Tuesday (PDF)

Following are the dates of service and the featured cuisine:

  • September 11 — Sicily & Sardinia
  • September 25 — Campania, Abruzzo & Molise
  • October 9 — Tuscany & Lazio
  • October 23 — Romagna, Marche & Umbria
  • November 6 — Veneto - Lombardy & Friuli - Veneto
  • November 20 — Piedmont, Valle & D’Aosta
  • December 4 — “Best of Italy”

Prairie 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.