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Prairie, A CLC Student-Managed Restaurant

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*Select dates only. See schedule.

Reservations

Email request to prairie@clcillinois.edu. Your reservation will be confirmed by return email.

Location

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


Save the Date

Friday, May 6, 2016 at 5:30–7:30 p.m.

Attend a reception hosted by students in CLC’s Garde Manger and Advanced Pastry Classes. For ticket information, please contact the Business and Social Sciences Division office.

Prairie Restaurant Schedule

Spring 2016 Semester: February 3 - May 6
Prairie will be open every Wednesday and Thursday, and selected Tuesdays and Fridays, beginning Wednesday, Feb. 3. The last date of service for the Spring 2016 semester will be May 6. Note that Prairie will be closed the week of March 21 for Spring Break. 

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

On selected Tuesdays, students in the course Asian Regional Cuisine will offer a specific menu each day of service. The course is taught by Chef Instructor Rob Wygant.

  • February 9 – China: Northern and Eastern Regions
  • February 23 – China: Central, Western and Southern Regions
  • March 8 – Japan
  • March 29 - Korea
  • April 12 – Philippines
  • April 26 – Southeast Asia: Thailand, Vietnam & Indonesia
  • May 3 – “Best of the Semester” - Favorite dishes from the semester

Wednesdays and Thursdays, 11 a.m. to 1 p.m.

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.

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

On selected Fridays, students in the course Latin American Cuisine will offer a specific menu each day of service. The course is taught by Chef Instructor Rob Wygant.

  • February 5 – Northern Mexico
  • February 19 – Central Mexico
  • March 4 – The Gulf and Yucatan
  • March 18 – Hispaniola and Puerto Rico
  • April 8 – Jamaica and Cuba
  • April 22 – Brazil and Peru
  • May 6 – Chile and Argentina

Prairie Restaurant Desserts

Each week, students will prepare baked goods, such as quick breads, pate a choux, tarts, pies and cookies, custards, petits fours, mousses, and cakes.

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.