Candlelight Supper - a kickoff dinner to the local growing season
Please join us for a collaborative dinner for downtown residents. Fresh Fork Market and the Downtown Farmer's Market are pleased to bring you an evening of food and friendship inside the 5th Street Arcade.
This popup dinner will celebrate the growing access of downtown residents to local foods. Starting in 2012, Downtown Farmers Market was the first producer-only market servicing downtown residents. Fresh Fork Market, starting in 2013, began offering its very popular Farm Buying Club (similar to a CSA) to downtown residents as well. Both markets are available at the 5th Street Arcade. DFM is on Fridays from 11 AM to 2 PM and FFM is on Wednesdays from 3:30 PM to 6:30 PM.
Our chefs for the evening are:
- Chef Parker Bosley, the original locavore and former owner of Parker's New American Bistro (now Light Bistro)
- Chef Adam Lambert, just resigned as Executive Chef at Bar Cento to open the Ohio City Meat and Charcuterie Shop
- Chef Melissa Khoury, formerly of Washington Place Bistro, now owner and butcher at Saucisson
Guests will dine under the twinkling lights and softly glowing skylights of the 5th Street Arcade. This famly style dinner will leave you ready to roll out was guests dine on an assortment of local and seasonal tastes, including young spring greens, ramps, house made sausages and terrines, and much more.
This event is all inclusive of food, tax, and tip and any profit will benefit the Downtown Farmers Market. The dinner is $45 per plate and guests are encouraged to bring their favorite drinks to share (beer, wine, etc). We will provide glasses.
Summary:
- $45 per person, bring your own booze
- full dinner in an exciting popup venue
- dinner limited to downtown residents only if registered by May 1
Tentative Menu:
The fun part about a collaborative, seasonal menu is the evolution of the menu. Each week we keep adding to the menu. So far, this is what you should expect:
- A mocktail hour with locally made bloody maries and white russians. Macaroons as snacks.
- A charcuterie and cheese board for each table, with house cured meats, farmstead cheeses, hearth baked whole grain breads, and house made preserves and pickled veg
- A spring salad with ramps, candied ohio black walnuts, cheese, and fresh herbs. Served with a bacon warm bacon vinegarrette
- A ramp broth soup with poached egg, polenta cake, and spicy spring greens, plated tableside
- A spring cassoulette with rustic italian rabbit meatballs, white beans, and a cheese rind brodo
- Braised lamb shouler with with a fresh black pepper pasta (cashio e pepe)
- An assortment of family style sides, including appalachian mess of ramps, maple glazed carrots and braised kale, and a tomato bread dressing.
- Seasonal dessert, still waiting on nature to see what we may get in the next 2 weeks before we give you all the details.