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.
Dec 13, 2010
from 06:00 pm to 10:00 pm
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Monday, December 13th 2010 6:00pm
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.