Capitol Market hosted a wonderful farm-to-table dinner on Wednesday as part of National Farmer's Market Week.



This dinner featured courses from notable alumni from the local culinary school, Carver Culinary Arts, who are now working in area restaurants.



"Success in the culinary world doesn't follow a single recipe, and there is no single path to a rewarding career. It can be found in hospital kitchens, neighborhood cafés, bustling restaurants, bakeries, catering companies and wherever food has the power to nourish, comfort and bring people together. From healthcare and hospitality to entrepreneurship and fine dining, Carver Culinary Arts graduates are making their mark in countless ways."



Six distinguished Carver Culinary Arts alumni shared their unique career journeys through an unforgettable six-course dining experience. Each chef presented a course inspired by their personal story — reflecting the passion, perseverance, creativity, and purpose that shaped their path and earned them their own seat at the table. The evening was a celebration of possibility.



It honored the many ways a culinary education can open doors, strengthen communities, and transform lives, while showcasing the extraordinary talent that began in the classrooms and kitchens of Carver Career & Technical Education Center. Every course tells a story, and every story is a reminder that success in the culinary arts comes in many forms — but there's always a seat at the table.



Appalachian Comfort

"Where Appalachian flavor meets modern hospitality."

Zachary Webb
Coco's Kitchen & Café

Fried Green Tomato
Stuffed with pimento cheese, Appalachia moonshine-infused hot honey, and microgreens



Classic Summer Soup

"Simple soup that makes you feel cared for."

Chef Cydny Latta
Dancing Dog Ice Cream Café

Roasted Red Pepper Soup
Crème fraîche, house-made croutons, and microgreens



Peak Produce

"Where the summer season lands on the plate."

Chef Ollie Olive
The Pitch

Charred Corn & Peach-Tomato Salad
Hot honey balsamic vinaigrette and feta crumbles



Global Fusion

"Where global food culture meets local creativity."

Chef Matthew Harris
Shuckers

Tuna Poke Nachos
Crispy wonton chips, fresh tuna, wakame salad, pico de gallo, sriracha mayo, and eel sauce



Layered Technique

"Where culinary training meets personal identity."

Chefs KD Jones
Coco's Kitchen & Café

White Miso & Pasilla-Roasted Chicken Quarter
Coconut black bean rice, pineapple chile gastrique, smashed cucumber salad, watermelon radish, and black sesame crumble



Hospitality That Lasts

"Leaving you with something to remember long after the last bite."

Chef Bradley Clark

Layered Maple Cream Cannoli
Crisp baked cannoli pastry layered with maple cream, seasonal berries, and candied pecans

If you're looking for one of the most unique places to stay — or simply enjoy a cocktail — in southern West Virginia, The Historic Morris Harvey House combines history, hospitality, and a hidden speakeasy under one roof. Built in 1902 for prominent Fayetteville residents Morris and Rosa Harvey, the three-story Queen Anne Victorian was one of the town's first homes with indoor running water, featuring an innovative rainwater collection system that fed an 800-gallon copper cistern. The 14-room home still showcases many original architectural details, including seven restored oak fireplaces with Italian tile, antique furnishings, and wraparound porches. It is listed on the National Register of Historic Places. One of the property's coolest attractions is Rosa's Speakeasy, an intimate, reservation-only cocktail bar named in honor of Rosa Harvey. Hidden inside the historic home, the 21-and-over speakeasy is designed to evoke the elegance of the Prohibition era, with vintage décor, candlelit spaces, and a menu of carefully crafted cocktails paired with charcuterie boards and desserts. Seating is intentionally limited to preserve the cozy atmosphere, and reservations are strongly recommended. I enjoyed a charming cocktail with a mini clothespin and Baby's Breath, as well as a slice of pie. Have you ever been? Grade: A

Located in Fayetteville, The Gaines Estate occupies a restored 1920s-era mansion that has been reimagined as a restaurant, cocktail lounge and event venue. The space feels like a private estate dinner party, with historic details, elegant rooms and outdoor patios overlooking the landscaped grounds. The menu features dishes such as seared trout, filet au poivre, Tuscan chicken and gnocchi, burgers, seasonal pasta specials and house-made desserts. Look at my friend Bri! We just loved this space and could have spent all evening here exploring the historic rooms. But, it was dinner time! The first bite was a simple house salad. Fresh and satisfactory. We started with the Caramelized Onion & Goat Cheese Flatbread, topped with sweet caramelized onions, creamy goat cheese, mozzarella, arugula and a balsamic glaze. The tangy goat cheese and sweet onion was nicely balanced with the peppery arugula. The balsamic glaze added some sweetness. It was quite flavorful, without being heavy. I ordered the Tuscan Chicken & Gnocchi, which featured a Tuscan-seasoned chicken thigh served over house-made gnocchi with sun-dried tomatoes, spinach and baby bella mushrooms, all tossed in a white sauce. The dish delivered the kind of cozy flavors that fit the setting — tender chicken, soft gnocchi and a creamy sauce paired with the savory combination of mushrooms, greens and sun-dried tomatoes. The gnocchi added a hearty element to the dish, making it feel like a comforting Italian-inspired entrée while still fitting into The Gaines Estate’s upscale casual style. Grade: A

Cou Cou Rachou is a French bakery in Charlottesville that feels like a little slice of Paris tucked into a Preston Avenue shopping center. The bakery focuses on traditional French breads, pastries, and cakes made with local, organic ingredients. The name itself reflects the bakery’s welcoming spirit. In French, “coucou” is a warm greeting often shared between friends and loved ones, which fits the cozy, neighborhood feel of this bakery. Cou Cou Rachou was founded by pastry chef Rachel De Jong, who trained at Le Cordon Bleu in Paris and spent time working in acclaimed kitchens before opening the bakery in Charlottesville. Her background includes experience alongside chef Patrick O’Connell at The Inn at Little Washington, bringing a fine-dining level of technique to everyday pastries. The bakery case is filled with French classics like croissants, pain au chocolat, and other laminated pastries, along with creative seasonal offerings. The attention to detail is clear in the layers of flaky dough, delicate fillings, and careful presentation. The yellow plum financier is a made with a rich almond cake base, and has a buttery, almost caramelized flavor from browned butter. The slice of yellow plum adds a bright, slightly tart contrast. The texture is what makes a financier special — crisp around the edges, soft and moist in the center, with a delicate almond flavor that pairs beautifully with the fruit. The summer berry danish combines flaky, buttery laminated pastry with bright seasonal berries. The crisp layers and rich dough are balanced by the fruit’s natural sweetness and acidity, creating a pastry that feels fresh, delicate, and perfect for a summer morning. The vegetable galette at featured seasonal vegetables centered into a rustic, flaky crust. The buttery pastry provides a rich base for the savory veggies. Have you been? Grade: A

Located along Railroad Avenue on Charleston’s West Side, Billy D’s is the kind of place you could easily drive past if you didn’t know what you were looking for. Billy serves up a comfort food menu of Ribs, Wings, Fish, Shrimp, Jamaican patties, Cajun Alfredo, Seafood Boils, Mac & Cheese, Greens, Yams, Fries and more. The menu available for the day is posted on Facebook. You message to pre-order your meal by the deadline. Then you pick up at the restaurant. I believe there may be some tables available to eat at, as well. But I took my seafood boil home. The boil had a comforting, hearty feel with a flavorful buttery seasoning and plenty of variety. The seafood flavors were a little more muted than expected, lacking some of the bright, fresh notes that can really make a boil stand out, but it still delivered. Grade: B