Available nightly, changing nightly.
Evergreen Tasting Menu
Vegetarian version will be available
Three course menu $45 for 3 courses
Five courses for $60
Sample menu:
First Course
Burrata with spicy greens, fava beans and olive oil croutons
Second Course
WA King salmon with ramps, English peas and lemon mint butter
Dessert course
Mascarpone cheesescake with rhubarb preserve
and graham cracker crumble
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Chef & Restauranteur John Sundstrom presents 'Thinking Outside the (Recipe) Box' |
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Date |
Friday, June 21, 2013 |
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Time |
7:00 pm – 8:30 pm PDT |
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Where |
Central Library |
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Room Location |
Level 1 - Microsoft Auditorium |
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Audience |
Adults |
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Language |
English |
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Summary |
Meet Johnathan Sundstrom, executive chef and owner of Seattle's Lark restaurant, and learn about his work with Jared Stoneberg to create the community-supported Lark cookbook through crowd-sourced funding. |
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Description |
Sundstrom and Stoneberg worked with an entirely local Pacific Northwest crew -- photographers, writers, designer and printer -- to publish both print and digital versions of the cookbook. Beautifully photographed and designed, "Lark: Cooking Against the Grain" represents an innovative self-publishing model that creates new ways for the home cook to experience print and digital content. Sundstrom opened Lark, an artisan-focused restaurant, on Seattle's Capitol Hill in 2003. He was named “Best Chef Northwest” by the James Beard Foundation in 2007. |
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View in Catalog |
"Lark: Cooking Against the Grain" by John Sundstrom |
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Notes |
Library events and programs are free and open to the public. Tickets and reservations are not required. NOTE: The Library will close at its regular Friday time of 6 p.m. and will reopen at the Fourth Avenue entrance at 6:30 p.m. for this event. Parking in the Central Library garage will be available for $5 after 5 p.m. This event is supported by The Seattle Public Library Foundation and media sponsor The Seattle Times and presented in partnership with The Elliott Bay Book Co. Books will be available for purchase and signing. |
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Recorded for Podcast |
This event will be recorded for future podcast. |
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Contact Info |
*Central Library 206-386-4636 or Ask a Librarian |
Wednesdays: June 5th, 19th and July 3rd
Suckling Pig Dinners at Lark
Jones Farm raises Hampshires, and delivers 20-pound suckling pig perfection. We roast it then serve it family style with appetizers, salad, seasonal sides and desserts. Mmm, yes.
Serves 8-10 guests, $700 for dinner, prepay only.
Not included: beverages, tax and gratuity.
Limited to 2 parties on each of the above dates.
Call Lark for reservations at 206.323.5275.
Suckling Pig Dinners at Lark
Tuesdays: May 28th, June 11th and 25th
Introducing our King Crab Smorgasbord menu
A feast of Northwest seafood and shellfish:
raw oysters, geoduck ceviche, Dungeness crab cakes, chilled King crab legs, pickled herring and much, much more including our world famous brown butter hazelnut financiers with Bourbon caramel!
For parties of 6-12 guests, $100 per person.
Limited to 2 parties on each of the above dates.
Not included: beverages, tax and gratuity.
Call Lark for reservations at 206-323-5275.
