This past Wednesday, Slow Food Chicago held its yearly Summer Harvest Dinner at Uncommon Ground on Devon Avenue, and for the first time the menu was fully vegetarian. The food, created by executive chef Matt Holmes and his kitchen staff, drew heavily from produce grown on the restaurant's handsome organic rooftop garden. Virtue Cider provided the beverages, including cider-based cocktails and pours of some of the company's latest projects and collaborations. But before the four-course sit-down dinner got under way, guests mingled on Uncommon Ground's rooftop for a sun-drenched reception amid the fragrant garden planters.
Check out the slideshow for a look at the garden-fresh fare and crisp libations featuring Virtue Cider.
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