The restaurants will take turns hosting the Chef's Table in the festival's Zagat Dining Pavillion. Today through July 6, the students will be serving dishes from Heaven on Seven, Morton's, The Berghoff, Tavern on Rush, Chant,
CafÃ© Spiaggia, Les Nomades and Art Smith Company. The last two days of the festival will feature dishes from The Parrot Cage, the school's student-run restaurant.
Open since 1937, the school, at 740 W. 63rd Street and part of the City College of Chicago, offers certificate and degree programs in culinary and baking arts.Dale Trinko, a former Washburne student who now works at the Koda Bistro in Beverly, came back to assist with the preparations for the Chef's Table. He says it take a least 12 to 15 hours of preparation to get ready for the Taste of Chicago. Two shifts of students work from 8 a.m. to 10 p.m.
Greg Darden, 36, a Washburn alumnus and executive chef at Chant, says the Taste of Chicago gives chefs the opportunity to expose customers to new things.
"Recipes are not about competition, no secrets," he says. "It's about sharing."
For the Chef's Table event hosted by Cafe Spiaggia, Washburne students are cooking executive chef Tony Mantuano's ravioletto. Mantuano says the dish will
be "something you won't forget" with fresh Italian mozzarella cheeses
oozing out of the pasta.