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FEBRUary 2016
Last week we received exciting news from the James Beard Foundation: Lark is a semifinalist in the category of
Outstanding Restaurant for the 2016 James Beard Awards. This nomination is a tremendous honor, and we're thrilled to be on a list with many other restaurants that we hold in high regard. Lark is the sum of our talented cooks, servers and staff and our terrific customers. Many thanks to you all! We're proud to be starting the year with this recognition from the James Beard Foundation.
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| Nettles, the first glimpse of spring |
Pacific Northwest winters can certainly be gloomy. Fortunately, we don't have to wait long for spring. Local forests are showing fresh growth and the nettles are starting to come in. These tender, highly nutritious wild plants are one of the first signs of spring in the Lark kitchen and we're always excited to see them. Their flavor reminds me of spinach, with a bit of mineral edge. Starting this week nettles will appear two ways in a new dish: semolina gnocchi with nettles, pine nut 'risotto', Parmigiano-Reggiano and nettle chips. Like all of the best seasonal ingredients, nettles' high season is fleeting. I hope that you get a chance to taste them this spring!
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Upcoming Events & News from Lark
Talk of the Town with Town Hall
Saturday, March 19
Location and prices vary
Now in its 12th year, Talk of the Town is Town Hall Seattle's annual fundraiser, an invitation to up-close conversation with notable Seattleites (it's a long, cool list). The evening kicks off at Town Hall with a cocktail hour and program, then moves to private homes across the city. Chef John Sundstrom is one of the chefs that will be cooking a special, intimate dinner in support of Town Hall and we'd love to see you. More information can be found at Town Hall's
website.
FareStart Guest Chef Series
Thursday, March 24
FareStart Restaurant
Reservations available starting at 5:30 pm
Three courses for $29.95 plus tax, tip and drinks
FareStart enables people to break the cycle of poverty by helping them develop the skills they need to have lifelong careers. FareStart's downtown Seattle restaurant is the setting for this important work, with students cooking and serving excellent meals to lunchtime crowds. Chef John Sundstrom is very happy to return to
FareStart's Guest Chef Dinner Series , where he will prepare a three course meal assisted by FareStart students. Reservations for this fun and delicious night are available on the FareStart website.
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