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Prairie, A CLC Student-Managed Restaurant

Prairie Restaurant Schedule

Prairie will be open on Wednesdays, Thursdays and selected Fridays beginning Wednesday, September 10. On Wednesdays and Thursdays, students in the course Contemporary Restaurant Principles will present a menu featuring items typically offered by an upscale dining establishment. The course is taught by Chef Instructor Rob Wygant. Hours of service on Wednesdays and Thursdays are 11 am – 1:00 pm. 

On selected Fridays, students in the course Italian Regional Cuisine will offer a specific regional menu each day of service. The course is taught by Chef Instructor Rob Wygant. Hours of service on Fridays are 11 am – 12:30 pm. Following are the dates of service and the featured regions of Italy:

09/12 - Sicily and Sardinia
09/26 - Campania and Abruzzo
10/10 - Tuscany and Lazio
10/24 - Emilia-Romagna
11/07 - Lombardy, Trentino, Fruilli and Veneto
11/21 - Piedmont and Val d'Aosta
12/12 - Best of Italy week

The last date of service for the Fall semester will be December 12. Note that Prairie will be closed November 26-28 for Thanksgiving.  

Reservations

To make a reservation, send an email to prairie@clcillinois.edu. Your reservation will be confirmed by return email.

Reservations will be confirmed beginning September 8.  

Location

Prairie is located in C001 at the Grayslake Campus on the C Wing lower level.

Save the Date!   Friday, December 12, 2014, 5:30 – 7:30 pm. 

Students in the Garde Manger and Advanced Pastry classes will be hosting a reception featuring their final class projects from 5:30 – 7:30 pm. Tickets will be sold at Prairie and in the Business Division. All proceeds support student scholarships.

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.