Monday, June 10, 2019
Market Table: A Farm-to-Fork Fundraiser at Capitol Market
The Capitol Market is one of my favorite places in Charleston.
And I'm fortunate enough to serve on the board.
Over the weekend, it held a farm-to-table dinner to raise money for the nonprofit (did you know Capitol Market is a nonprofit?)
Chef Paul Smith was our incredible chef for the evening, and he prepared a delicious Mediterranean meal.
And we enjoyed this amazing meal outside among the flowers and beautiful sunset at Capitol Market. It was perfect.
The menu for the evening consisted of items from vendors located at the Capitol Market. How cool is that!
While folks were mingling, servers were passing around hors d'oeuvres.
Those included kalamata olive hummus on a tumeric pita.
And there was chicken kafta kebabs.
And dolmathes with tzatziki.
After sampling each of those, it was time to get down to the main meal!
We started with a Seafood Escabeche, which was a combination of shrimp, crab, and mussels paired with crisp vegetables in a spice vinaigrette.
Then for our entree, we had a Mediterranean Surf & Turf with roasted lamb chop and charred lemon barramundi served on a bed of Israeli couscous risotto with local green beans and herb-roasted tomatoes.
Dessert was a Greek Yogurt Creme Brulee - creamy and tart greek yogurt served creme brulee style with stewed dates, a baklava cigar and frizzled with Sekanjebin syrup.
Did you go?