During the campaign, Donald Trump has extolled the virtues of fast food, unapologetic in his love for Big Macs and Quarter Pounders. None of that was on the menu at a Hillary Clinton fund-raiser in Newton featuring a dozen local chefs fixing some of their favorites for a crowd that paid as much as $10,000 to attend. Hosted by Laura Gassner Otting and her husband, Jon, the fund-raiser included chefs Patrick Campbell (Cafe ArtScience), Chris Coombs and Adrienne Mosier (Deuxave), John daSilva (Spoke), Nick Dixon (Lincoln Tavern), Carl Dooley (The Table), Tony Maws (Craigie on Main), Karen Mitchell (The Palm), Keith Pooler (Bergamont/Bisq), Brian Reyelt (Franklin Cafe), Marc Sheehan (Loyal Nine), Gregory Torrech (Beehive), Douglass Williams (Mida), Ting Wen Yen (Oishii), and mixologist Ran Duan of Baldwin Bar and Harmony Kelly and Meaghan Sinclair of Booze Époque. Guests included congresswoman Katherine Clark, former governor Deval Patrick, Olympic rower Gevvie Stone, restaurateur Patrick Lyons, state Senators Sonia Chang-Diaz and Linda Dorcena-Forry, City Councilor Ayanna Pressley, and former state Treasurer Steven Grossman.