Chef

John Shields

Chicago

"@smythchicago"

"Aged duck glazed in fermented chive blossom honey, sprouted seeds, @___the__farm___ popcorn and black currant wood vinaigrette @smythchicago"

"Chocolate mint from @___the__farm___ @smythchicago"

"We're really looking forward to showing how @___the__farm___ and @smythchicago work and collaborate @stevedolinsky Jun 17th @abc7chicago"

"Nice day @___the__farm___ shooting with @stevedolinsky and @elliottpapineau"

"The lilacs are finishing up..this is a dish of asparagus cooked in cultured butter, strained and puréed..asparagus roasted like meat until caramelized and finely copped into a paste..barely cooked asparagus..fresh cottage cheese seasoned with pine pollen honey and lilac vinegar..at the table we finish the dish with the asparagus cooking butter @smythchicago"