Market Table: A Farm-to-Fork Fundraiser at Capitol Market

By Candace Nelson - 3:00 PM

Capitol Market Market Table

The Capitol Market is one of my favorite places in Charleston.

Capitol Market Market TableAnd I'm fortunate enough to serve on the board.

Capitol Market Market TableOver the weekend, it held a farm-to-table dinner to raise money for the nonprofit (did you know Capitol Market is a nonprofit?)

Capitol Market Market TableChef Paul Smith was our incredible chef for the evening, and he prepared a delicious Mediterranean meal.

Capitol Market Market TableAnd we enjoyed this amazing meal outside among the flowers and beautiful sunset at Capitol Market. It was perfect.

Capitol Market Market TableThe menu for the evening consisted of items from vendors located at the Capitol Market. How cool is that!

Capitol Market Market TableWhile folks were mingling, servers were passing around hors d'oeuvres.

Capitol Market Market TableThose included kalamata olive hummus on a tumeric pita.

Capitol Market Market Table
And there was chicken kafta kebabs.

Capitol Market Market TableAnd dolmathes with tzatziki.

Capitol Market Market TableAfter sampling each of those, it was time to get down to the main meal!

Capitol Market Market Table
We started with a Seafood Escabeche, which was a combination of shrimp, crab, and mussels paired with crisp vegetables in a spice vinaigrette.

Capitol Market Market TableThen 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.

Capitol Market Market TableDessert 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.

Capitol Market Market Table

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