Local Chefs for Local
Join your fellow food-enthusiasts as we gather for a 4-course prix fixe benefit dinner
with wine pairing and a sparkling reception at Lark.
Monday, December 13th 2010 6:00pm
Lark (Google Map)
926 12th Avenue
Seattle, WA 98122
Hamachi tartare with preserved lemon, wild mushroom palmiers
and pork rillettes with cranberry conserve -- Guiot Rose
White prawn salad with endive, blood orange and vanilla salt -- Syncline Roussanne
Sunchoke soup with seared scallop, brown butter and truffled sunchoke chips -- Abeja Chardonnay
Painted Hills beef shortribs with celery root puree,
black trumpet mushrooms and horseradish gremolata
-- Powers Cabernet Franc, Champoux Vineyard
Theo dark chocolate pavé with hazelnuts and salted toffee caramel ice cream
-- Caffe Vita coffee
*Vegetarian options available. Please indicate preference when making resesrvations.
$125 per person (not including tax and gratuity) Reservations required: call (206) 323-5275
Panel presentation by Scott Chichester of Nash's Organic Produce, PCC Farmland Trust staff, and Chef John Sundstrom of course!
All proceeds support PCC Farmland Trust’s Future Farm Fund to purchase
Organic Agricultural Conservation Easements. Contact
PCC Farmland Trust for
Chef John Sundstrom opened Lark in December 2003 on Seattle's Capitol Hill.
Lark is an artisan focused restaurant featuring organic, foraged, and heirloom ingredients and
Originally from Utah, John underwent culinary training at New England Culinary Institute. John has been cooking for over 20 years, most of that time in Seattle at restaurants such as Dahlia Lounge, Carmelita, and Earth & Ocean.
Numerous awards for John's cooking include being named one of Food & Wine Magazine's Best New Chefs for 2001 and winning the James Beard Foundation “Best Chef Northwest/Hawaii” in 2007.