THE TABLE
VOL. III — END OF SUMMER
15 Seats, One Evening
THE STORY
The Table — Vol. III: End of Summer
There are certain moments in a chef's life that feel like turning points.
End of Summer is an intimate dinner built around one of them.
The third volume of The Table brings together the flavors, memories, and ideas that have shaped Chef Mark Tucker's journey—while looking toward what comes next.
Late-summer Virginia produce. A few dishes that have followed him through his career. New ideas taking shape in real time.
This isn't simply a tasting menu.
It's a seat at the table while the story is still being written.
15 seats. One evening.
THE EXPERIENCE
Five courses. One table. An evening designed to be remembered.
The Table — Vol. III: End of Summer is an intimate five-course dinner prepared and presented by Chef Mark Tucker.
The menu moves through the final days of summer—from garden-fresh produce and Chesapeake-inspired flavors to two of Chef Mark's signature dishes, before closing with a dessert inspired by the season itself.
Every course has a purpose. Every plate is prepared with the same attention you'd expect from a private dining experience.
With only 15 seats available, the evening is intentionally small. You'll share the table with a room full of people who came for the food, but hopefully leave having experienced something a little more meaningful.
Come hungry.
Leave with a story.
Chef Mark
Date / Location / Time - TBA
$125
This is the third volume of The Table, an ongoing culinary project by Harmoni Feast Projects exploring food, memory, growth, and the people we gather around it.