Feld may be in Chicago's Ukrainian Village, but Chef Jacob Potashnick and his team have set their sights on the farm. The atmosphere is kinetic as chefs assemble plates in the center of the dining room, while servers zip around and share stories about the growers behind the ingredients. Such a setup has the potential to feel forced, but not here. This is a dinner party, one that celebrates the seasons and will showcase ingredients in multiple ways throughout the evening. Happily, creativity does not come at the cost of taste, and past highlights include roasted pattypan squash with fig leaf-infused cream, grilled trout with aged persimmon vinegar, and peaches prepared with poblanos. An expertly guided wine program enhances the experience.