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Air Up There

| September 4, 2013 | Parties

THE PARTY CS magazine toasted its July Restaurant Issue at the annual Chef’s Table event, where some of Chicago’s finest in the food and beverage industry gathered on the penthouse level of the Reid Murdoch Building for an evening that raised more than $45,000 for DIFFA/Chicago. THE SCENE Nearly 250 guests sipped Stella Artois beer and Le Crema wines while tasting the fine food creations of chefs Chris Macchia, Chris Pandel, Federico Comacchio, Jacques and Hasty Torres, Jared Van Camp, Jess DeGuzman, Mindy Segal, Rodelio Aglibot and Thai Dang. One of our faves? Macchia’s grilled oysters with prosciutto, melon and cucumber. The chef prep stations were bedecked in floral arrangements of hydrangeas and garden roses by floral and event styling firm Hello Darling. And the PatrĂ³n- and Mionetto prosecco-based cocktails created by Adam Seger, creator of Balsam, Hum and Truffe Amere, were worth waiting for: The liquor slowly dripped into a glass chamber of raspberries to create signature sips. THE HIGHLIGHTS We caught up with the unofficial first couple of chocolate, Jacques and Hasty Torres, who hosted a book signing and chocolate tasting in the clock tower overlooking the Chicago River and financial district. Photography by Sum Lau, James Gustin and Alicia Hack



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