in late 2011, the market kitchen project began as an outlet.
Born from the mind of Chef Chris Coleman, tMK started planning our first event as an experiment. We wanted to showcase our love of traditional Southern foods, local ingredients, fancy-dancy modernist technique, and ol' fashioned hospitality. By combining foams, gels, and sous vide cookery with deviled eggs, chicken-and-dumplings, and farm-fresh locally grown veg, we create menus that are exciting, sophisticated, and refined, yet wholly approachable and somewhat familiar.
We strive to be locally Charlottean: modern but rustic, evolving but still rooted in classics, southern but welcoming of outside cultures. We hope that by using only ingredients grown, raised, caught, or crafted close to home, that we can shed some light on both our agrarian past, and our small-farm future. We also hope to showcase the wonderful food scene that our city has to offer. By moving from place to place, our guests will be introduced to dining in locations they may have never visited before, or never considered part of the fabric that makes up this area's rich and diverse social scene.
We strive to be locally Charlottean: modern but rustic, evolving but still rooted in classics, southern but welcoming of outside cultures. We hope that by using only ingredients grown, raised, caught, or crafted close to home, that we can shed some light on both our agrarian past, and our small-farm future. We also hope to showcase the wonderful food scene that our city has to offer. By moving from place to place, our guests will be introduced to dining in locations they may have never visited before, or never considered part of the fabric that makes up this area's rich and diverse social scene.