The benefit picnic last Sunday at Lark was really lovely, the food and the company divine! Much of the kitchen staff and a few key front folks were there along with some of their friends, who donated their time to help with this event.
Garden tables and picnic tables were set out in the back of the restaurant, turning a gravel “yard” into a festive and flower-filled garden-party. You could smell the pig roasting a mile away, but the rest of the fare was a vegetarian’s dream.
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- Mancho and Jeff, harvesting for Lark event and market stand
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- Chef John Sundstrom, cutting the pig
Jeff, Mancho (our new 8th-grade student-staff (he was part of our 7th grade science program last school-year) and I, were proud to harvest enough beans, tomatoes, beets, greens, onions, garlic and basil to contribute to the meal.
Over 70 generous and interesting folks were there and it was a pleasure to meet them all. Thank you for your support!
