Moraine Valley Community College recently held two ribbon-cutting ceremonies to commemorate the reopening of its renovated baseball field and opening of its new culinary arts restaurant, Table 67.

The baseball field features new dugouts, backstop and fencing, along with an improved drainage system, which was necessary due to ongoing flooding issues that forced the team to play their home games at a field in Chicago.

The ribbon-cutting ceremony at the field featured remarks from Dr. Sylvia M. Jenkins, college president; Beth McElroy Kirkwood, secretary of the Board of Trustees; Bill Finn, athletic director; and Hugh Dennehy, head baseball coach, who said, “This field is going to serve a great purpose for our young men moving forward. We’re very excited for the future of Moraine Valley baseball.”

Also in attendance were longtime baseball coach for the college, Al Budding, and Bob Morack, one of his players, who currently serves as Reavis High School’s athletic director. The current Cyclones baseball team also was on hand to dedicate the field.

Immediately following the first ribbon-cutting, a second event was held at the new restaurant inside Building M on campus. Table 67 will allow students to gain front-of-the-house experience in a realistic food service setting. The facility features a demo kitchen, seating for more than 50 diners and a check-in host station. It eventually will be open to serve the public at designated times.

Dr. Jenkins noted the restaurant will give students skills necessary to be successful in hospitality industry careers. Kim Hastings Cristelli, vice chair of the Board of Trustees, praised the educational opportunity the facility provides. “It allows students to build their skills in a real-life setting, to showcase their talents to a paying customer and to cement for themselves they are on the right path to success,” she said.

Table 67 got its name from culinary arts student Juliet Vargas, who created the name in honor of the year the college opened.

“This restaurant will be helpful to all students who are working toward their restaurant and hotel management and culinary arts degrees,” she said.