A special collaborative dinner is in the works at Smyth, the two Michelin-starred fine dining restaurant in Chicago’s West Loop helmed by Chefs John and Karen Shields. In the spirit of friendship and new flavors, Chefs Johnny Spero of Washington, DC’s Reverie and Bar Spero, opening early 2022, and Rubén García, formerly of ThinkFoodGroup and newly formed Unfold Hospitality, will reunite with Shields and Executive Chef Luke Feltz for two nights only, Dec. 1 and 2.
During the course of their careers, the paths of all four chefs have intertwined. Shields and Spero first worked together nearly a decade ago at Shields’ fine-dining restaurant Town House in Smyth County, Virginia. In the years to follow, García, Feltz, and Spero worked together at Washington, DC’s minibar by Jose Andres.
“It’s always incredible to collaborate with friends, who happen to also be brilliant chefs,” remarked Shields. “It’s fun for us to host such talent and creativity, and we’re excited to bring them to Chicago for this one-of-a-kind event.”
The dinner will feature a multi-course journey with seasonal ingredients and global inspirations. Priced at $375 per person with an optional wine pairing for an additional $245, reservations can be made via Tock.
This isn’t the first time that Smyth has brought culinarians from across the continent to Chicago. In the past few years, Shields has hosted the teams from St. Helena’s The Restaurant at Meadowood, LA’s Somni, as well as Montreal’s Joe Beef.
A special collaborative dinner is in the works at Smyth, the two Michelin-starred fine dining restaurant in Chicago’s West Loop helmed by Chefs John and Karen Shields. In the spirit of friendship and new flavors, Chefs Johnny Spero of Washington, DC’s Reverie and Bar Spero, opening early 2022, and Rubén García, formerly of ThinkFoodGroup and newly formed Unfold Hospitality, will reunite with Shields and Executive Chef Luke Feltz for two nights only, Dec. 1 and 2.
During the course of their careers, the paths of all four chefs have intertwined. Shields and Spero first worked together nearly a decade ago at Shields’ fine-dining restaurant Town House in Smyth County, Virginia. In the years to follow, García, Feltz, and Spero worked together at Washington, DC’s minibar by Jose Andres.
“It’s always incredible to collaborate with friends, who happen to also be brilliant chefs,” remarked Shields. “It’s fun for us to host such talent and creativity, and we’re excited to bring them to Chicago for this one-of-a-kind event.”
The dinner will feature a multi-course journey with seasonal ingredients and global inspirations. Priced at $375 per person with an optional wine pairing for an additional $245, reservations can be made via Tock.
This isn’t the first time that Smyth has brought culinarians from across the continent to Chicago. In the past few years, Shields has hosted the teams from St. Helena’s The Restaurant at Meadowood, LA’s Somni, as well as Montreal’s Joe Beef.
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