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Market Table: A Farm-to-Fork Fundraiser

June 8 @ 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