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 Design & DecorHow Dozens of Competitive Vendors Worked Together for This Over-the-Top GalaExperiential Marketing, Activations & SponsorshipsSee How Knix Celebrated Its Customers with This Immersive Brand TripStrategyTips for Hosting an Event Inside an Airplane Hangar—Where Not Even the Sky Is the LimitStrategyChecking In: How Are You Using AI in Your Day-to-Day Job?Related StoriesHomeEmeral cityHomeFoodHomeAppsHomeApps