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.

Kaar – The Technology Leader Kaar http://valsonindia.com/polyester-cotton-yarns/?lang=af cost low viagra always believed in its strengths and worked towards pioneering the SAP consulting segment. Improved erection cheapest levitra is a direct result of more blood flow. The fundamental remedial action of Generic Plavix valsonindia.com canada viagra no prescription you should get ensured that your body isn’t allergic to the drug ingredients. The therapists not overnight cialis soft only show the right way of body cleanse. The more we learn about food, health and wellness, the more it becomes clear that cooking is a pathway to better health, improving our environment, and supporting locally grown food. Let’s get people who already shop at farmers’ markets and cook a little to the next level of cooking – when you make delicious food with what is on hand. People cooking more – that is what I want to see.”

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.

Subscribe to Edible Seattle for the full article and recipe.

Edible Seattle Editor in Chief

With a mission to strengthen local food systems and support sustainable agriculture, I had my eye on doing food photography for Edible Seattle the moment I landed in Washington.

On rare occasion people enter your life with a manner and philosophy unlike any person before. Alex Corcoran, Editor for Edible Seattle, is unique to my world. He moves like ship captain inside a sensei inside a lumberjack inside a teenager. A mishmash of worldly conquests has resulted in his unmistakable swagger, tempered by his genuine curiosity for everything and his acute ability to listen and articulate his thoughts. He is likely to make you laugh, put you in your place, and correct your elocution all within the same breath. His presence is complete, and within three minutes of meeting him I trust whatever work he is going to ask of me is well worth my time. During our first lunch meeting at Pork Chop and Co. in Ballard, I convinced Alex to let me write and complete food photography for Edible Seattle.

SevenBeef Food Photography

My first food photography assignment was to interview and photograph Eric and Sophie Banh, successful and well established Seattle Restaurateurs, at their new Steak Shop SevenBeef. This Steak Shop is unique in the city, and it was up to me to find out why and share my findings with Edible Seattle readership.

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Eric and Sophie have expectations for food quality some would consider high, and you would be right to agree the quality of food at SevenBeef is just that: extremely high. But Eric and Sophie would disagree with this assessment. SevenBeef‘s mission is to serve grass-fed and grass-finished locally raised beef to their customers via their in-house whole cow program.  They don’t think this is extraordinary. They believe it is normal. Eric and Sophie believe this is the way – the only way – beef should be consumed. They make a strong case the US industrialized cattle industry has pulled us so far below the threshold of eating a normal healthy cow, that we’ve lost touch with the taste of normal.

For the full article I encourage you to subscribe to Edible Seattle. You not only receive fresh recipes that keep weekly grocery store visits interesting, you get insights into the efforts of chefs, farmers, brewers, cheese makers, restauranteurs, and the many others working to make the world more harmonious one meal at a time. Also, the photography ain’t half bad.