These dinners are multi-course dining experiences (not hands-on classes). The chef offers remarks on the menu selection for each course. One glass of wine, spirits or beer will be served with each course. Participants must be 21 to register. Please note that registrations will be processed in the order received.
If you would liked to be placed on a waiting list for dinners that are currently full, please email Jennifer Lewis or call 217-786-2433.
Fall 2023 Dinners
Register for Fall Dinners
A Night in Bolivia With Chef Nicolas Paz
FULL
Bolivian cuisine has been influenced by the Incas and Spain. Traditional staples are corn, potatoes, quinoa and beans. Spain introduced rice, wheat, beef and pork. Nicols Paz, born in Bolivia, is the executive chef and owner of Az-t-ca Restaurant in Springfield. Join us for an authentic dinner of traditional and contemporary Bolivian dishes.
- Chef: Nicolas Paz
- Date: Fri., Sept. 8
- Time: 5:30-8:30 p.m.
- Location: Bistro Verde, Workforce Careers Center, Room 1103
- Fee: $79
A Night in India With Chefs Jordan and Aurora Coffey
FULL
Impassioned Chefs Jordan and Aurora Coffey refer to Luminary Kitchen and Provisions as their “third love child.” They’ve spent years conceptualizing novel food concepts, first working with Augie Mrozowski, then American Harvest and now their current restaurant, Luminary. Indian cuisine consists of a variety of dishes, from staples, like rice and breads, to curries, stews and sweets that are made with fresh ingredients and spices. Aurora promises us an assortment of flavors that will “assault our taste buds.”
- Chefs: Jordan and Aurora Coffey
- Date: Fri., Oct. 27
- Time: 5:30-8:30 p.m.
- Location: Bistro Verde, Workforce Careers Center, Room 1103
- Fee: $79
Fine Wine Dinner With Chef Michael Higgins
FULL
Sip, Savoir and experience a memorable evening of great food and great California wines with Chef Michael Higgins. Established in 1884, Maldaner’s Restaurant, now under the guidance of Chef-Owner Michael Higgins, respects tradition while offering the best of contemporary American fine dining. Michael is originally from San Francisco, a graduate of City College culinary program and has supported local farmers and suppliers even before farmers markets existed.
- Chef: Michael Higgins
- Date: Fri., Nov. 10
- Time: 5:30-8:30 p.m.
- Location: Bistro Verde, Workforce Careers Center, Room 1103
- Fee: $79
A Culinary Journey With Chef Kimsimone Manning
FULL
Chef Kimsimone takes us around the world with cuisine from the regions of her family ancestors. Her menu will feature flavors from the Pacific Northwest, Europe, the Ivory Coast, Korea and Japan.
- Chef: Kimsimone Manning
- Date: Fri., Dec. 8
- Time: 5:30-8:30 p.m.
- Location: Bistro Verde, Workforce Careers Center, Room 1103
- Fee: $79