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Green City Market Junior Board’s Sepia Dinner

2011 was the inaugural year for the Green City Market Junior Board, and it was a busy one at that. With the development of educational programs that will launch this year, the popular restaurant and farmer meet ups called Meet the Market, and the fall fundraiser at Carnivale, we were constantly on our toes. And we’re not letting up for 2012.

It all starts on March 28th. We’re thrilled to announce our first event of the year hosted in partnership with Sepia ( and Growing Power (, a Green City Market vendor. Representatives of Green City Market will join Chef Andrew Zimmerman, along with Erika Allen of Growing Power, for a night to celebrate Growing Power’s Winter Market Menu, with proceeds from the evening benefitting Green City Market.

The night will begin with a welcome reception with hors d’oeuvres and a market-inspired cocktail created by head bartender Josh Pearson. A five-course, local and sustainably sourced dinner will follow, crafted by Executive Chef Andrew Zimmerman, with wine pairings by Wine Director Arthur Hon.

The format is a brand new one for the Junior Board, as this is the first multi-coursed meal the group has planned. Seats are $115 per person, which includes the cost of food and wine, tax, gratuity, and a Green City Market donation. The dinner, hosted in Sepia’s brand new private dining space, is expected to sell out quickly. Call the restaurant directly at (312) 441-1920 to book seats. The evening will begin at 6:30pm.

Later this year the Meet the Market series will return, as well as the crop mobs, a new Book Club, and educational programs at the outdoor market. But to whet your palettes for now, here’s the what to expect from the Sepia menu:

Welcome Cocktail:

Spring Starter

First Course:

Kabocha squash sformato, smoked brown butter, sage, candied walnut

2008 Forlorn Hope Semillon Nacré-Yount Mill Vineyard, Yountville

Second Course:

Tilapia, scallop mousseline, grey dove mushrooms, lemongrass

2008 Chablis Premier Cru Les Vaillons, Albert Bichot

Third Course:

Duck fat fried chicken, sweet potato, mustard greens, miso


2010 Fessina Laeneo, Rosso Sicilia

Fourth Course:

Lamb loin and neck, roasted carrots, vadouvan, lamb jus

2009 Cahors, Cèdre Héritage


Amaretto cake, tart cherry compote, crème fraîche

Rare Wine Company Malmsey Madeira New York Special ReserveImage


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by | March 16, 2012 · 5:02 pm