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Villa Afternoon

2011 Villa Afternoon Guest Chef

Johnathan Sundstrom, Chef/Owner
Lark, Seattle Washington

Johnathan Sundstrom, Lark, Seattle WashingtonJohn Sundstrom began formal training at New England Culinary Institute, in Montpelier, Vermont, in 1987 and went on to complete the two-year program with honors and an associates degree. After graduating from culinary school, John spent the next few years working in some of the country’s finest resort hotels, including; the 5-star Ritz-Carlton Laguna Niguel, Club XIX at the Lodge at Pebble Beach and Stein Ericksen Lodge.

He moved to Seattle in 1991, worked at raison d'etre, Campagne, and Café Sport, learning about local ingredients and meeting northwest farmers and foragers. He cooked at Dahlia Lounge, was promoted to sous chef within a year, and named chef a year later, working closely with owner Tom Douglas developing the restaurant to one of national prominence.

In 2003, he opened Lark, a rustic neighborhood restaurant in Seattle’s Capitol Hill. working with local artisans, farmers, and foragers for an ever-changing selection that offers the best of each season, including Oregon's magnificent truffles. Sundstrom’s version of small plates is intended to inspire communal dining with waves of courses coming to your table, a blend of simple, seasonal, classic, and adventurous dishes.

John has been featured on the TVFood Network’s “Best of” Show and Bobby Flay’s “Food Nation”. Also John was one of 13 top chefs featured in the PBS original series “Chefs a-field”, which was nominated for a James Beard Award in 2003. John’s 30 minute episode showed him trekking through the Olympic Mountains in search of wild mushrooms with one of his foragers, and then cooking two recipes featuring those ingredients. In May of 2005, John was nominated for “Best Chef Northwest/Hawaii” by the James Beard Foundation, and in 2007 he was nominated and won the Beard award for Best Chef Northwest.

2011 A Villa Afternoon [ top ]

We are delighted to announce our guest chef for Villa Afternoon 2011 will be Johnathan Sundstrom, James Beard award winning chef from Lark in Seattle. Participants will enjoy a slow food experience featuring Oregon truffles paired with gorgeous Pfeiffer wines, as Chef Sundstrom presents his authentic, seasonal offerings in the comfort of the Villa's gracious demonstration kitchen and dining area. Host Robin Pfeiffer will take guests through an unforgettable tasting experience of the wines guests will be enjoying with their meal in the Villa's solar heated tasting room.

This limited attendance event is only available to those who choose weekend experiences The Gourmand or The Culinarian on a first-come, first-served basis, and sells out quickly every year.

Villa Evenings from years' past

photos courtesy of: Georgia Freedman

PURCHASE TICKETS

Villa Afternoon is part of the following two ticket packages:

Experience Two:  The Gourmand - $625 per person - SOLD OUT

Continuing our immersion into the Slow Food experience, Saturday’s Villa Afternoon at Pfeiffer Vineyards, hosted by owners Danuta and Robin Pfeiffer, is designed to be a more leisurely, intimate gathering, so we recommend registering quickly for this elegant offering.

Experience Two: $625 ea.

SOLD OUT

 

Experience Three: The Culinarian - $725 per person - SOLD OUT

In our third year of offering a real “hands in the food” cooking experience, participants will join award winning guest chef Pino Posteraro of Cioppino's in Vancouver, B.C. for a hands-on truffle cooking class in the culinary arts kitchen at Lane Community College. Space is limited, so sign up quickly for this one of a kind opportunity.

Experience Three: $725 ea.

SOLD OUT