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You’re Invited:

Local Chefs for Local Farms

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 more information.



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 flavors.

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.


© 2010 PCC Farmland Trust

909 NE 43rd St, Suite 208 | Seattle, Washington 98105

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