SPRINGFIELD – Lincoln Land Community College Community Education is again partnering with the Lincoln Home National Historic Site and Springfield Convention and Visitors Bureau this summer to present “History Cooks,” a series of free cooking and baking demonstrations of dishes found along Route 66.

All programs will be on Fridays at noon at the Lincoln Home National Historic Site. Attendees will receive a small sample of the item prepared and a souvenir recipe card so they can re-create the dishes at home.

The lineup includes:  

June 5: “Chicago Italian Beef” – Chef Kim Carter, LLCC adjunct culinary instructor

June 12: “Springfield Horseshoe” – Chef Ty Bergman, LLCC adjunct culinary instructor.

June 19: “Springfield Chili” – Chef David Radwine, LLCC adjunct culinary instructor.

June 26: “St. Louis Spumoni Shake and Toasted Ravioli” – Sheridan Lane, director LLCC culinary program and operations
                          
July 3: “St. Louis Gooey Butter Cake” – Chef Stephanie Warren, LLCC adjunct culinary instructor.

July 10: “Southern Fried Catfish” from Lebanon, Mo. – Chef Lakesha Jackson, LLCC Community Education culinary instructor.

July 17: “Brisket” from Shamrock, Tex. – Chef Howard Seidel, LLCC adjunct culinary instructor.

July 24: “Chicken Fried Steak” from Tulsa, Okla. – Chef Channing Fullaway, culinary coordinator, LLCC Community Education

July 31: “Blue Corn Enchilada” from Santa Fe, N.M. – Chef Kevin Sullivan, LLCC Community Education culinary instructor

Aug. 7: “Pot Roast Skillet” from Needles, Calif. – Chef Jamie Williams, LLCC adjunct culinary instructor.