Park and Vine Culinary Consulting

07/27/2025

A huge shout out to Chef Kyle Cottle, his staff, and Sepia. Had an amazing dinner with my wife last night. The food from the first bite to the last, which was many many courses later, was great.

07/10/2024

Beautiful plate put together by my lab assistant Caitlyn Drzyzga. Great work and wonderful craftsmanship.

07/02/2024

Beautiful fish dish. Roasted corn and cauliflower ravioli, smoked trout roe beurre blanc, spicy pickled fennel.

07/02/2024

Beautiful artichoke. Student practice

07/02/2024

Delicious salad from a couple students!

07/02/2024

Student practice for finals. Stuffed artichoke, glazed golden beets, butter sauce, pickled fennel, grilled endive.

07/02/2024

Students practice for their final next week. Beautiful dish. Great flavors.

09/02/2022

Few more dishes from our students at Thrive restaurant.

Bbq spiced tomato glazed salmon with sorrel buttermilk sauce, herb salad, grilled romaine, miso parmesan mayo, caesar crumble

Our take on Italian beef.
Grilled hanger steak, pepper and onion oxtail ragout, homemade giardiniera, sourdough bread sauce, airy mozzarella

Lightly smoked chicken ballotine with a summer style chicken sausage, braised fennel, pickled peach, peach puree, dried olive, creme fraiche chicken sauce, red chili oil

09/02/2022

02/03/2022

Students starting off the semester great. Already putting out some great food. Great flavors and cooking techniques. Solid foundation for success.
Thrive restaurant at Joliet junior college will hopefully open tomorrow night, weather permitting. We serve lunch Wednesdays 11:00-12:45 and dinner Thursdays 6-7:45.

02/03/2022

Students starting off the semester great. Already putting out some great food. Great flavors and cooking techniques. Solid foundation for success.
Thrive restaurant at Joliet junior college will hopefully open tomorrow night, weather permitting. We serve lunch Wednesdays 11:00-12:45 and dinner Thursdays 6-7:45.

06/26/2020

To all my chef friends out there in Illinoisand beyond. As you start to reopen your indoor dining, I want to wish you the best of luck and do what you do best. Make people happy with great food and service! As a good friend of mine would say (Ben Grupe) KICK IT IN THE SKULL! 💀💀💀💀