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

Farmer’s Table is a family-owned restaurant located in Mathias, in the heart of Hardy County’s Lost River Valley. It serves breakfast, lunch, and dinner with a slogan of "field to fork." It has a sort of down home, country vibe. Simple, clean, a bit hodge-podge. I ordered a western omelet, which was made with 2 local eggs, cheddar, ham, onion, peppers, tomatoes and mushrooms. I couldn't believe the absolute overflowing filling from this omelet. A little salsa on the side, and I was golden. All for only $9. Grade: A

Daddy T's Smokin BBQ is a Grafton-based food truck that I waa lucky to catch in Charleston. Since becoming a BBQ judge, I have developed a great appreciation for ribs. This half rack of ribs was so tender. And no gelatinous fatty bits. I really enjoyed the BBQ sauce and the mac & cheese, as well. Grade: A

Owner Mallory Moholt launched Mal’s Fresh Produce in 2020, during the pandemic, beginning with a small produce stand. The response was strong enough that she expanded into a storefront at 312 Old Cheat Road, which opened in 2021.



I visited last winter, but considering all the talk about local lettuce and potential parasites lately, I thought it would be the perfect time to highlight this Morgantown shop. Here's a recent post that I thought was very helpful:

"Ever wonder where your fruits and veggies actually come from? I wanted to clear up a few questions that we have been receiving recently so please read message below and let’s be real about how it all works. When we open our produce stands in April, we start out sourcing from Florida, Georgia, and the Carolinas, since local WV growing season simply isn’t there yet. (And we do our best to source the highest quality produce from those areas until it becomes local.) As the season progresses, usually by the beginning of July, we transition into local produce. Right now, almost everything we carry is local, sourced from farms across West Virginia, Ohio, Maryland, and Virginia. This was the first week we got in our biggest local order because it’s just now becoming locally abundantly available. The only exceptions are things like avocados, oranges, and lemons, and a few other items which just don’t grow in this climate no matter the season. We bring in these items to make it CONVENIENT so you don’t have to go to another grocery store to get an avocado. One of our partner farms in Romney, WV is GAP Certified. GAP stands for Good Agricultural Practices, a certification that means the farm follows strict food safety standards covering everything from how produce is handled to how it’s grown, harvested, and stored. It’s a third party verification that gives you extra peace of mind about what’s ending up on your table. Our Ohio and Virginia farms operate using IPM, or Integrated Pest Management. This is a sustainable growing method that focuses on prevention first, using natural predators, crop rotation, and careful monitoring so farms only spray when truly necessary, and always at minimal levels. The Amish farms we partner with also follow minimal spraying practices, keeping things as close to the land as possible."



Inside the store, shoppers will find a rotating selection of fruits and vegetables, with offerings changing throughout the year based on the seasons. From summer berries and tomatoes to fall apples and winter staples, the inventory reflects what is available from local producers.



Beyond produce, Mal’s has expanded into a specialty grocery experience. The market carries items such as locally raised meats, eggs, cheeses, baked goods, jams, jellies, ciders, and other regional products.



She even has her own line of copackaged jarred goods and sauces. Salad dressings, jarred fruits, etc.



Mal’s also features treats from local bakers and artisans, including breads, pastries, and seasonal desserts. These products often rotate based on availability, giving regular shoppers something new to discover.



The market also features beverages and specialty drinks, including locally produced ciders and other regional favorites.



"At Mal’s Farm Market, we are dedicated to providing fresh, locally sourced, and high-quality farm-to-table produce. Based in North Central West Virginia, our mission is to nourish our community by connecting people with seasonal, farm-fresh foods while strengthening our local food system. We partner with nearby farms, including women and veteran-owned businesses, to ensure that every item we offer is fresh, sustainable, and supports our regional economy," the website reads.



I picked up some of this Ten Four BBQ rub that I'm excited to try.



What's your favorite find here?

The Putnam County Fair in Eleanor, West Virginia, is one of the state’s largest county fairs. It combines agriculture, family entertainment, carnival rides, concerts, motorsports, and youth competitions into a nine-day event. For 2026, the fair ran July 10–18 at the Putnam County Fairgrounds on Park Road in Eleanor. Daily admission includes access to the midway rides, entertainment and grandstand events. There were a number of food vendors, including:

Bayou Classics
Zul's
Jo Jo's Taco
Huskeys Cross Lanes
Kevin & Cathleen's Snack Shack
Wicked Cool Shaved Ice & Freshly Squeezed Lemonade
SunTan Swine Bbq
C & L Concessions
Holy O’s Donuts
4H
Spill the Tea Energy and Nutrition COAL MINER'S DINER This food truck was new to me, and they had a ton of options. I went with the fried green tomato, pimento cheese and bacon sandwich. I forgot to take a photo of it, but a friend came in to the rescue. EDIBLE Otherwise known as Edible Arrangements, these folks featured some smoothies. I enjoyed a 50/50, which was half pineapple and half strawberry. POPPING OFF PIES These pizzas are cooked in a pizza oven right on site. And may be some of the best pizza I've had from a truck/tent. Other vendors include kettle corn, roasted corn and lemonade. Plus there are the ones that come with the carnival itself and have that iconic food stand look. Enjoy a stroll through the event via these photos: