For years John Sundstrom of Lark has been central to the Seattle food scene. And for good reason. His recent expansion of Restaurant Lark into the his new location on Capitol Hill is breathtaking. I had the chance to sit with John and discuss Seattle, sustainable produce as the backbone of his restaurant, and how to work through the abundance of late summer’s harvest via vegetable pistou, a recipe well worth stocking away.
When asked what makes this recipe special, John said:
“This is a wonderful way to use produce in abundance. Of course chefs love to be creative, but we also deal with the economics of running a restaurant. The best recipes are a result of creative efforts to use whatever is in excess. At first glance this may look more complicated then the average recipe, but it is simple and comes together quickly.
Add whatever is fresh and ready to eat from the garden or the market. The key is to be flexible. Sometimes people get stuck in a recipe or hesitate to change it. With this recipe it is OK to make changes. I encourage it. That is the fun of cooking and the way chefs operate. A rigid interpretation of a recipe can be a barrier to people cooking. And the goal is to get people cooking more.
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You can find John at Restaurant Lark 952 E Seneca St, Seattle, WA 98122, or take a closer look at his work via his cookbook Cooking Against the Grain.
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