Chophouse row 90     andrew j.s. photo qw4az0

After work, stop by the market right here in Chophouse Row. Photo courtesy of Liz Dunn. 

The acclaimed Seattle chef behind places like Sitka and Spruce, The London Plane, and Bar Ferdinand helped organize a new farmers market in the courtyard of Chophouse Row, the site of his restaurant Upper Bar Ferdinand. Lucky for us, this weekly Wednesday night farmers market is another way for Matt Dillon to share his locavore devotion with the public. It kicks off today, November 2, from 4pm to 8pm. 

All the vendors are members of Puget Sound Food Hub, a cooperative of independent, family-owned farms that supplies Dillon's restaurants. And Capitol Hill’s Chophouse Row—with its host of food and drink tenants that prize local agriculture—seemed like a no-brainer location for a market. According to Liz Dunn, one of the building's developers, “It’s one of the many activities we envisioned could happen in the courtyard when we designed the project.”

The Chophouse Row market is certainly smaller than the established year-round Broadway farmers market, but brings a keen attention to ambiance (farm tables and a constellation of lights) and a devoted curator like none other. Dillon promises that his own Old Chaser Farm will set up shop and sell vegetables. Also, in accordance with Dillon's philosophies, nothing goes to waste. A spare radish might be topped with Jersey milk butter and paired with salted pork and chive flowers the next day at Upper Bar Ferdinand, or else be donated to a local food bank.

Vendors will also offer up seasonal packaged goods and crafts, along with a rotation of guest stalls by Chophouse tenants (perhaps Empire Espresso, Amandine Bakeshop, Niche Outside, or Cake Skincare). Dillon plans to start simple, but will evolve the market over time to expand variety.

After-work snacking will be a must, particularly the hand-baked, peasant-style loaves of Michael Sanders’ Plane Bread. Top it all off with wine tastings courtesy of sommelier Marc Papineau of Upper Bar Ferdinand, and you have the ingredients (local of course) for a magical Wednesday evening.

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