The Market Table series at Capitol Market are farm-to-table events held in the outdoor pavilion that focus on different chefs, foods and themes throughout the year. The Market Table: A Taste of Appalachia was a tapas-style dinner presented by James Beard nominated chef Chase Collier of Ristorante Abruzzi.



Each course showcased locally inspired ingredients and modern techniques, offering guests a unique tasting journey through the mountains — one small plate at a time. From rustic comfort foods with an elevated twist to inventive seasonal creations, every bite told a story of place and craftsmanship. course one
fresh oyster
fresh horseradish, ramp rhubarb mignonette course two
pinto bean hummus
ramp pesto, buttermilk crackers, baby vegetables course three
tomato celebration
Gritt’s Farm heirloom tomato and green tomato salsa, tomato confit, tomato bacon jam, roasted tomato vinaigrette, tomato focaccia course four
deviled egg
red pepper jelly, caviar course five
summer corn gazpacho
cornbread croutons, toasted sunflower seeds course six
summer peach salad
arugula, prosciutto, burrata, local honey balsamic vinaigrette, J.Q. Dickinson Salt intermezzo
caffe romeo pawpaw sorbet course seven
barbecue pork
Iberico pork presa steak, apple butter, potato salad course eight
salmon cake
fingerling potato, bacon, buttermilk ramp aioli course nine
banana pudding
caramelized banana mousse, vanilla wafer, bruleed banana, banana bread crumble, whipped cream course ten
buttermilk blueberry pie
fresh berries, chantilly bonus course
no-bake cookies