Photoset: Naha [Chicago, IL]
Appetizer: Fresh Italian Burrata Cow’s Milk Mozzarella from Puglia with a Salad of McWethy Farm “Hoop House” Tomatoes, Torn Basil, Mint and Crispy Ciabatta Bread
Entree: A Spring Farm Plate of Roasted Quail, “Fresh Bacon” Kurobuta Pork Belly, “Coddled” Duck Egg and La Quercia “Lardo” with Red Thumb Potatoes, Melted Leeks, Bulb Onions, Kinnikinnick Farm Puntarella Greens and Thyme
Dessert: Parfait of Spring Rhubarb, Buttermilk Panna cotta, Lime Granita and Vanilla “Espuma,” White Chocolate and Almond Grissini
After-dinner candies
