As the crisp autumn air rolls in, we're excited to announce that our patio is still open for you to enjoy! With heaters keeping things cozy, it's the perfect spot to soak in the fall atmosphere while savoring your favorite dishes from our seasonal menu.

 

October is full of excitement at Capital Prime, with our highly anticipated Murder Mystery Dinner coming up! Join us for an evening of intrigue, suspense, and fantastic cuisine that will make for an unforgettable night. Be sure to reserve your seats soon—this event fills up fast!

Looking ahead, we invite you to celebrate Thanksgiving with us. Skip the stress of cooking and join us for a warm and welcoming holiday meal. Let us take care of the details while you enjoy a relaxing and delicious evening with loved ones.

 

Visit Capital Prime for more details and reservations. We look forward to celebrating the season with you!

 

Warm regards,
The Capital Prime Team

Chef's Corner: The Warm Scent Of Fall

When I think of fall, I think of a nice warm house smelling of enticing roasts, apples, soups, or stews brewing in our crock pot. The beauty of crock pot cooking is not to be underrated! I love knowing that a nice warm meal will be ready for me when I get home from a long day at work with minimal effort. The diversity of sweet versus savory, dinner versus football snacks, canning versus stewing, the crock pot is the champion unsung hero of fall. 

 

One of my favorite dishes to prepare in the crock pot is a good old fashioned Sunday style pot roast. When meat is on sale, I like to buy several to keep in my freezer to pull out as needed over the long winter months.  The pot roast is such an engraved part of many of our lives growing up. The smell alone hits on so many nostalgic notes of happy family memories. An important part of the recipe that many people forget, is to make sure you sear the roast, don’t just drop it into your sauce. You want to give the roast a heavy coat of seasonings on both sides, get the pan hot with a little olive oil, and then get a good sear on both sides. Not to cook it, but to lock in the moisture while it cooks for the next several hours. This was the biggest game changer as I progressed my recipe over the years. I love to deglaze it with whatever red wine that I may have on hand. The point of deglazing is to release the meat from the pan, so all of those drippings get into your meat and enhance the flavor. I also love to add some teriyaki or soy sauce, tomato paste, and brown sugar. It brings the flavors to a nice well-rounded balance. Some herbs I like to use on my roast are rosemary, thyme, parsley, onion powder, garlic powder, kosher salt, cracked pepper, and paprika. 

 

Whatever your favorite family go to recipe is for the fall, the crock pot is in it for the long haul over these cold months to provide warmth, comfort, and bring families together for a delicious meal. 

 

Cheers!

Through the Grapevine: Spooky Season

Who is as excited as I am about our upcoming Murder Mystery Dinner? To get you in the mood for this spooky time of year, this month’s article is just a fun little story. I hope you enjoy! See if you can pick out all the SPIRITS!

 

On a stormy evening, the infamous Capital Prime was abuzz with a lavish cocktail party. The guests included a colorful ensemble of alcohol brands and cocktail names, each with their unique personality. As the night progressed, the ambiance was electric, filled with laughter and the clinking of glasses. In the corner sat Hendrick’s and Nolet, the sophisticated couple known for their refreshing charm. Nearby, Mr. Woodford was holding court, regaling everyone with his tales of bold adventures, while Grey Goose dazzled the crowd with her vibrant personality and zest for life.

 

However, the party took a dark turn when the flamboyant Don Julio was found lifeless in the grand Cellar room, a glass tipped over beside him. Panic ensued as everyone gathered around; it was clear that this was no accident. The vibrant colors of the cocktails faded into a murky blend of suspicion and fear. Basil Hayden, the sharp-minded detective of the group, quickly took charge. “We must figure out who among us could have had a motive,” he declared, his voice steady amidst the chaos.

 

Each guest was questioned. Belvedere, known for his sweet disposition, claimed he was busy mixing drinks in the kitchen, while Jim Beam, the classic gentleman, insisted he had been reminiscing with Limoncello about the good old days. As the night wore on, Basil Hayden pieced together the clues. He noticed that Bacardi, who had been unusually quiet, had a few fresh mint leaves clinging to his lapel. “It seems you were in the vicinity of Don Julio,” he said, narrowing his gaze. 

 

Bacardi stammered, “I….I was just trying to freshen things up! I didn’t mean any harm!” But Basil Hayden wasn’t convinced. Just then, Angel Envy entered, flustered and out of breath. “I saw Bacardi near the Cellar just before we found Don Julio!” she exclaimed.

 

With the evidence piling up, Basil Hayden decided to confront Bacardi directly. “What’s your secret? Did you mix something foul into Don Julio’s drink?” Bacardi finally broke down. “I didn’t mean to kill him! We had a rivalry over who could create the most refreshing cocktail, and I was tired of always being in his shadow. I only wanted to ruin his drink, not his life!” In a twist of fate, it was revealed that the glass beside Don Julio contained a strange, unidentifiable liquid--something that hadn’t been seen before. Basil Hayden, with his keen eye for detail, realized it was the rare extract of Absinthe, known for its potent effects.

 

Finally, it came to light that Absinthe had been lurking in the background, envious of the attention Don Julio was receiving. “I didn’t mean for it to go this far! I just wanted to make my presence known!” Absinthe confessed, his voice trembling. With the mystery unraveled, Basil Hayden ensured justice would be served. As the police arrived and the storm began to clear, the remaining cocktails stood solemnly, each reflecting on the night’s tragic events.

 

The party ended, but the legend of the Last Call at Capital Prime would linger on, a reminder that beneath the surface of glamour, even the most spirited of characters could harbor dark secrets.

Meet our Baker, Luke Kinnison. He has been with Capital Prime for almost 6 years. Luke starts each morning measuring, mixing and baking, to be able to offer the freshest, most delicious, desserts possible! 

 

When asked what his favorite part about working at Capital Prime, he says, the great energy from the team and the opportunity to try foods I otherwise would not sample.  

 

Luke enjoys learning new skills in the kitchen to “master his craft” and enjoys helping others succeed. While Luke enjoys baking, he does not enjoy condiments. “It’s just not my thing”

 

Luke prides himself on the fact that “I do the right thing, even when no one’s watching.  And I have fun doing it.  

 

Thanks, Luke, for all the tasty desserts and for being a key team member with the Capital Prime Family!  

Upcoming Events

Private Dining With Capital Prime

Choose one of four fabulous Private Dining Rooms for a lunch or a dinner your guests will never forget! Peak events and times fill quickly, so make sure you call us at 517-37-PRIME to reserve the date for your event. 

HOURS
Monday-Thursday: 4pm-10pm
Friday: 4pm-11pm
Saturday: 2pm-11pm
Sunday: 2pm-9pm
Call (517) 37-PRIME for reservations