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 HomeBrands & Event ProsIndustry Innovators 2024: 10 Tech Experts Who Are Redefining the Event ExperienceIndustry InsidersJoy Squad Named Headline Sponsor for Event Technology AwardsStrategyHow (and Why) to Clearly Define Your Event’s Mission StatementBrands & Event ProsCall for Nominations: 2024 BizBash Fresh FacesRelated StoriesHomeEmeral cityHomeFoodHomeAppsHomeApps