Chef

John Shields

Chicago

"It's about to be that time of year again.. @___the__farm___ carrots, starring soon! @smythchicago"

"Final course from lasts nights @theworlds50best @nextchicago of course this now famous dish from my mentor and friend @grant_achatz Although its inception is only years old, the combination of flavors took me back to the days of Trio. This wasn't from a past menu but its essence and taste, were distinctly familiar. It reminded me of those magical days, when a young man I idolized, was setting the country ablaze. The world was void of social media and the internet was in its infancy. The only way to experience it, was to be immersed in it. Perhaps I'm becoming more nostalgic as the years pass....thank you old friend"

"This simple dish is really a way to enjoy the new and extremely tender pumpkin seeds..mixed with some of their cream, they sit in a savory panna cotta of cooked cucumber..glazed with a layer of raw cucumber juice and an aromatic oil of @___the__farm___ lemongrass, verbena, citrus leaf, mint and new ginger @smythchicago"

"Black garlic scapes @smythchicago"

"After staring @___the__farm___ carrots growing out of our raised beds, we finally settled on this presentation..sort of recreating the feeling..a lightly pickled crudite with lovage mayonnaise, pickled marigold flowers and dried & smoked copper river salmon @smythchicago"

"A 'floating island' with olive oil custard, lavender fermented honey gelee, pickled sweet nasturtium flower paste with a soup of the first apricots, yellow plum and their pits @smythchicago"