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Dinner in the Sky Comes to Delray Beach: Eat While Levitating 180 Feet in the Air

You know that feeling when you're out to dinner having a good time with your friends, but even though you're laughing and enjoying your food, deep down you know the meal is lacking something?

And we all know what that something is: height. If only this table were levitating 180 feet in the air! Siiiiiiigh.

The dinner experience will finally be complete on Saturday, October 20, when Dinner in the Sky comes to Delray Beach's Old School Square Park.

For the bargain price of just $500, you too, can dine among the clouds. Well, maybe not quite among the clouds -- but still, way high.

Dinner in the Sky looks like a thrill ride where riders are slingshotted across a field, or suddenly dropped, or spun around. Except none of those things happen at this dinner -- or so you hope!

After a cocktail hour in the "Red Carpet Area," and a little pre-dinner elbow rubbing with the chefs, participants will be strapped into

roller coaster-style harnesses and seated at a large table that's open in the middle. From the center, staff, who are tethered for safety, will dish out the night's delicacies. The table seats 22 people, and

there will be four seatings over the course of the evening. So, only 88

people total will get to participate in this unique experience.

The Delray Beach Marketing Cooperative wanted to beef up the city's reputation as a culinary mecca, so it hatched the plan to rent the equipment for about $40,000 from Dinner in the Sky, a company founded by a Belgian entrepreneur. Dinners in the Sky have spread throughout Europe and South Africa to 40 countries and have been named by Forbes magazine as one of the world's most decadent dining experiences. Stephanie Immelman of the Delray Beach Marketing Cooperative says the concept has only been carried out a few times in the United States.

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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane

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