Chefs Marc McDowell and Larry Badua's menu at SixtyTwo MarcKet features seasonal, fresh ingredients and a diversity of styles—using a combination of cooking techniques and flavor profiles to showcase the best of the season. The menu rotates seasonally (every 62 days) and is frequently complemented by specials drawing inspiration from what’s in harvest at that moment or the very same day. Going beyond a kitchen, it is also a market featuring self-branded items and local farmer products. Chefs crafted a selection of spices, rubs and sauces using locally grown vegetables and herbs. The goal is to make the most of the local products, so everyone can enjoy the best of every preparation of the herbs and spices, whether they experience them in a dish, get them as gifts, or take them to savor at home.