Farm-to-fork, farm-to-table, pasture-to-plate: Whether industry buzz phrases or genuine attempts to improve the quality of meals for restaurant diners, the trend has blossomed into a nationwide obsession for restaurateurs and dedicated gourmands alike. Embracing the bounty of gardens and farms, harvested locally and prepared at home, the idea is to eat mindfully while celebrating the connection between the farmer, the cook, and ultimately, the eater. When you're seated at a long table in the middle of a farmers market, you know at least a few of the dishes sport ingredients that just recently had the bugs and dirt rinsed from their roots. The Olympia Farmers Market hosts its final Dinner Series Sept. 2, focusing on summer's riches and autumn's harvest. Aqua Via and Waterstreet Café Executive Chef Will Taylor will present six courses of late summer flavors from the Olympia Farmers Market, paired with wine from local wineries. {WV}

DINNER SERIES, 6:30 p.m., Wednesday, Sept. 2, Olympia Farmers Market, 700 N. Capitol Way, Olympia, $75, 360.870.2040