Chef's Table presented by Jenn-Air celebrating CS Magazine's July Restaurant Issue benefiting DIFFA/Chicago

On Thursday, I attended a fabulous celebration in honor of CS Magazine's  July Restaurant issue benefiting DIFFA/Chicago. CS welcomed the best chefs in Chicago to cook their finest dishes in premiere Jenn-Air test kitchens on the penthouse level of The Reid Murdoch Building. I would love to have a Jenn-Air kitchen to cook in, each one was better than the other. I tasted cuisine from over ten top chefs and sipped Mionetto champagne, and specialty cocktails created by mixologist Adam Seger while supporting a great cause. The floral arrangement by Hello Darling were glamorous and complimented the high-end dishes provided by the chefs. DJ Megan Taylor spun hot beats outside via an incredible rooftop deck, providing unbelievable and breathtaking views of Chicago. It was the perfect evening! Jenn-Air and CS auctioned some amazing packages with 100% of funds benefiting DIFFA Chicago. Tickets were $150 and I highly recommend attending this event next year! 

Featuring The Chefs

CHRIS MACCHIA OF THE FLORENTINE,
CHRIS PANDEL OF BALENA, 
FREDERICO COMACCHIO OF COCO PAZZO
JACQUES AND HASTY TORRES OF JACQUES TORRES CHOCOLATES
JARED VAN CAMP OF NELLCÔTE, 
JESS DEGUZMAN OF SUNDA
MINDY SEGAL OF HOT CHOCOLATE
RODELIO AGLIBOT OF E+O, 
THAI DANG OF EMBEYA

and

COCKTAILS CREATED BY MIXOLOGIST ADAM SEGER, CREATOR OF BALSAM, HUM & TRUFFE AMERE,

SHOWCASING LA CREMA WINES, MIONETTO PROSECCO, PATRON COCKTAILS AND STELLA ARTOIS BREWS,

DJ SET BY MEGAN TAYLOR OF FIG MEDIA AND EVENT DÉCOR BY HELLO DARLING

Federico Comacchio of Coco Pazzo greeted me with a huge smile and a plate of tortelli ai carciofi e gamberi with handmade artichokes and shrimp tortelli, tomato broth, chives and lemon essence 

Hanging out with Balena and The Bristol Crew

Chris Pandel's of Balena served up a roasted kale with labneh, cured black olive and smoked carrots

Next stop, I submersed myself to the world of Mr. Chocolate with Jacques and Hasty Torres and 

meet Chef Joho of Everest 

Assorted sweets and chocolates 

Oui, Oui Jacques I will take that whole tray of your chocolates!



Celebrated the beauty and craft with pour of Stella Artois

Jared Van Camp's of Nellcote's venison tartare with a smoked egg yolk, preserved lemon, quinoa and mustard

A spoonful of venison tartare helps the Stella Artois go down it in the most delightful way. 

DJ Megan Taylor 

Chris Macchia of The Floretine's ostrich grigliate with grilled salt works oyster, prosciutto, sweet summer melon and cucumber crackled black pepper 

Jess DeGuzman of Sunda prepared a soft shell crab salad with watermelon, sweet chili tomato dressing and micro green salad

John Wayne Formica of e+o food & drink made a seared smoked scallop with celery root puree and pickled cherry tomatoes

Ender Oktayuren of JennAir served a seared scallop, king crab risotto, corn, peas, garlic chips and roasted garlic aioli.  As he was making the risotto, he gave me some great tips on making a flawless risotto. 

The city views were spectacular. I LOVE my city! 

Rooftop vegetable garden

Last but not least, Mindy Segal of Hot Chocolate knows how to satisfy my teeth tooth with delicious desserts

Unfortunately, I didn't get to try Thai Dang of Embeya's dish.  It was a green papaya salad, cilantro and Vietnamese beef jerky, Escargot, green curry, grilled eggplant and perilla 

I can't wait to attend this event next year!