Virtue Cider Dinners: Sunday Dinner Club

DATE: April 21, 2016

TIME: 7 - 10pm

1969-12-31 18:00:00 2016-04-21 22:00:00 America/Chicago Virtue Cider Dinners: Sunday Dinner Club   <img src="/filebin/images/event_images/Screen_Shot_2016-04-11_at_9.30.09_AM.png" width="737" height="487" alt="Sunday Dinner Club" /> Thursday, April 21st 7 - 10pm Cider + English Pub Food = GOOD Join us for a collaboration dinner with Virtue Cider! Menu: <ul> <li>Scotch Egg and Ramp Aioli with Salad Greens and Pickled Ramps </li> <li>Smoked Trout and Whitefish Pot Pie with Peas, Potatoes, and Puff Pastry</li> <li>Cider Braised Pork Cheeks, Butter Beans, Spinach, Boudin Noir, and Chives</li> <li>Bandaged Cheddar, “Mincemeat” Jam, Wheat and Black Pepper Crackers, and Honey </li> <li>Rhubarb Shortcakes with Syllabub</li> </ul> To purchase seats: <a id="yui_3_17_2_1_1460385001836_398" style="letter-spacing: 0px;" href="https://sundaydinnerclub.tocktix.com/#/home" target="_blank">sundaydinnerclub.tocktix.com</a> Sunday Dinner Club is a dinner party-ish experience that currently operates in the great city of Chicago. Menus change monthly, and each menu centers around a theme and highlights locally sourced ingredients reflective of the current season. Dinners are held 10-15 times a month and seat up 24 guests. kevin.schmalandt@lakeshorebev.com

Sunday Dinner Club

Thursday, April 21st

7 - 10pm

Cider + English Pub Food = GOOD
Join us for a collaboration dinner with Virtue Cider!

Menu:

Scotch Egg and Ramp Aioli with Salad Greens and Pickled Ramps
Smoked Trout and Whitefish Pot Pie with Peas, Potatoes, and Puff Pastry
Cider Braised Pork Cheeks, Butter Beans, Spinach, Boudin Noir, and Chives
Bandaged Cheddar, “Mincemeat” Jam, Wheat and Black Pepper Crackers, and Honey
Rhubarb Shortcakes with Syllabub

To purchase seats: sundaydinnerclub.tocktix.com

Sunday Dinner Club is a dinner party-ish experience that currently operates in the great city of Chicago. Menus change monthly, and each menu centers around a theme and highlights locally sourced ingredients reflective of the current season. Dinners are held 10-15 times a month and seat up 24 guests.

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