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Market Table: A Farm-to-Fork Fundraiser
June 8, 2019 @ 6:30 pm - 9:30 pm
Join us on June 8th for a four-course, Mediterranean inspired dinner with an exclusive menu by Chef Paul Smith – all with the goal to support and celebrate Capitol Market! This experience features ingredients sourced from the Market’s businesses and farmers, including wine selections from The Wine Shop.
Market Table: A Farm-to-Fork Fundraiser Menu –
HORS D’OEUVRES- Chicken Kafta Kebabs, Dolmathes with Tskaki, and Kalamata Olive Hummus on a Tumeric Pita
SEAFOOD ESCABÈCHE- A combination of shrimp, crab, and mussels, paired with crisp vegetables in a spiced vinaigrette
MEDITERRANEAN SURF & TURF- Roasted lamb chop and charred lemon barramundi served on a bed of Israeli couscous risotto with local green beans & herb roasted tomatoes
GREEK YOGURT CRÈME BRÛLÉE- Creamy & tart greek yogurt served crème brûlée style with stewed dates, a baklava cigar, and drizzled with Sekanjebin syrup
Wine Pairings Selected by Capitol Market’s own The Wine Shop
Tickets Available Now at $115 Per Person: https://bit.ly/2JusT6M
Proceeds benefit Capitol Market, a 501(c)(3) non-profit.
*Because of the nature of this event, substitutions are not available