Emerald cityMarch 5, 2015Brad Parsons, executive chef of the Fairmont Chicago, prepared a three-course dinner. On the menu: mussels in saffron soup, salad topped with green goddess dressing, and filet of beef with parsley-pesto risotto.Photo: Caitlin SullivanLatest in HomeEvent Production & FabricationHow This Star-Studded 'Bluey' Party Gave Kids the Full Hollywood Premiere ExperienceBizBash SportsEA Sports Kicks It Up a Notch to Renovate Four Soccer Fields Around the World in One MonthBizBash SportsWhy Fans Are Spending More on Sports Travel—and How Destinations Can Capitalize on ItOpinion & Experts5 Canadian Event Profs Share Their Favorite Vendors for Catering, Rentals, Staffing, and MoreRelated StoriesHomeEmeral cityHomeFoodHomeAppsHomeApps