As the leaves change and summer clings to the harvest moon we try to harness every last drop in hopes of sharing the seasons bounty. This debut summer Supper club will celebrating all things green with a dinner to accompany our latest Amaro Da Verde release as Fractional Spirits. Think Bagna Caude, Mole Verde, and Bold Salads built around the veredant summer bounty. Menu will be out soon. Wine Pairings will be announced later this week but expect unique flavors and a few cocktail options to boot.
We cannot wait to share this feast with you. NA and A LaCarte options are available and vegetarians are always welcome.

Sauce & Bread Kitchen chefs Anne Kostroski (Crumb Chicago) and Mike Bancroft (Co-op Sauce) present a Foraged Feast.