After five years of working directly with farmers to create inspired cuisine in rural Virginia, we have kept our connection with the earth in the midst of Chicago by developing a relationship with a 20-acre farm an hour south of the city. We are excited to collaborate again with growers – this time with The Farm, operated by Master Gardner Rebecca Papineau and her husband, Alan. The Farm is the source for much of our produce, herbs and flowers, and is a family’s labor of love: Rebecca and Alan have been farming and gardening together for more than 40 years and are now joined by their son, Elliott.
"The Farm: The Place—20 acres an hour south of the restaurants—and The Farm: The Idea—growing and gathering for Smyth + The Loyalist, often blend into a singularity. The Farm provides everything we grow to Smyth and informs the menu to drive creativity. This is in direct contrast to many other chef and farmer relationships in which the idea of a dish comes before the seeds are even planted. The Farm has over 200 different varieties of fruits, vegetables and herbs with the goal of being a natural pantry for Chef John Shields. We have the luxury to fail." —Elliott Papineau, The Farm
The days are short, but our thoughts are long. Spring and summer came and went and we almost forget the bounty they produce. Fall makes us slow down. It's a time to reset and reflect on the smoldering growing season.
We dry, we preserve, we store, and we sort all the goods we hoarded through the months of the high sun and the short nights.
The Farm dry house is fully stocked for Smyth. Hanging from the ceiling is the ghost of summer, and we love reaching in for the season in the past tense.