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City Colleges' Washburne Culinary Students Prepare a Mediterranean Feast for the John Kass Annual Pig Roast

City Colleges' Washburne Culinary Students Prepare a Mediterranean Feast for the John Kass Annual Pig Roast

8/20/2012 12:00 AM

​Feeding 200 hungry guests is a major undertaking for even the most seasoned chef. To this end, Chicago Tribune columnist John Kass enlisted the help of Washburne Culinary Institute students to prepare the dishes for his annual Pig Roast. Preparation for the event took place at Sweet Baby Ray's, located at 249 East Irving Park Road in Wooddale. Guided by the watchful eye of Washburne Executive Director Kristopher Murray and Sweet Baby Ray’s Executive Chef Dylan Life, the students learned how to season and prep a whole pig to be cooked "low and slow" to retain moisture and flavor.

The team of Washburne Culinary Institute students prepared the full-course meal including cucumber salad with feta cheese, fresh herb rice pilaf, grilled flat bread, bacon wrapped tenderloin and the star of the show, Whole Hog Mediterranean Style.

The Riverfront Theater, located at 650 West Chicago Ave., played host to the event on Saturday August 18.

Washburne Culinary Institute Executive Director Kristopher Murray (rear right, with hat) prepping cucumber salad with student chefs Yves Chambaz, Donald Moses and Aisha Golden. 


Sweet Baby Ray’s Executive Chef Dylan instructs students on preparing the Mediterranean seasonings for the pig roast. Students: Brenda Garcia, Raynise Arrington, Joseph Herron and Teairra Wright


Washburne Culinary Institute student chefs season and rub down the pig with olive oil. 


Whole Hog Mediterranean Style is ready to be served.


Mediterranean olives and flatbread were served.


Kennedy King College President Dr. Joyce C. Ester dines with guests at the 2012 John Kass Pig Roast.


A full house of guests dine at the 2012 John Kass Pig Roast.