Spotlight on Food: Market Table, A Farm to Fork Event
Dine al fresco at Capitol Market’s Four-course Farm to Fork Dinner, Saturday, Sept. 16. Chef Paul Smith will handpick ingredients from the market and Gritt’s Farm to prepare a meal not easily forgotten. On the menu is duck consommé with duck confit, roasted pear and gorgonzola tartlet on living lettuce, Wagyu beef cheek and gulf prawn, and seasonal root vegetables and three-cheese risotto, plus a delicious 20th anniversary sweet surprise. The event starts at 6:30 p.m. with wine and canapes, and dinner is scheduled for 7:30 p.m.