Dine on delectables at CLC's Garde Manger event

Enjoy student-prepared hors d'oeuvres and desserts while helping raise funds for scholarships at a holiday reception from 5:30-7:30 p.m. Friday, Dec. 7, in Café Willow at the College of Lake County's Grayslake Campus.

Students in CLC's hospitality and culinary management program will serve their final projects from the Garde Manger course as well as baking and pastry courses.

"Garde Manger" is a French term that refers to foods prepared in the cold kitchen. They include smoked meats, sausages, pâtés (finely or coarsely ground blends of meats and seasonings) and terrines (ground blends of meats, vegetables or seafoods and seasonings packed in a loaf-shaped mold).

Additionally, students in CLC's advanced baking and pastry classes will serve breads and desserts. The delectables are a showpiece of techniques and products students have learned throughout the semester. Beer, wine and a signature cocktail will be available for purchase with appropriate ID.

Admission is $20 for adults and $5 for children 12 and younger. All proceeds benefit CLC's hospitality and culinary management student scholarships. Tickets are available at the Grayslake Campus in the Business and Social Sciences division office, Room T302, or in Prairie, the student-managed restaurant in the Lower Level A Wing (during service hours only).

For tickets, call the Business and Social Sciences division office at (847) 543-2047, or contact Prairie at (847) 543-2527 or prairie@clcillinois.edu.

For more information on the hospitality and culinary management program, visit www.clcillinois.edu/programs/hcm.

Spring semester classes begin Jan. 22, and registration is now open. View course offerings, both classroom-based and online, and learn how to become a CLC student at www.clcillinois.edu/spring.

For information about the College of Lake County, visit www.clcillinois.edu.

• To submit Your news, go to dailyherald.com/share.