Ep 10. Johnathan Sundstrom: Earth & Ocean: Seattle, Washington

Johnathan Sundstrom is the featured chef in this episode of Chefs A'Field. Sundstrom is a James Beard award-winning chef who owns the restaurant Lark in Seattle, Washington. His cooking style is heavily influenced by the land and sea around him, so it makes sense that this episode is titled "Earth & Ocean."

The episode starts with Sundstrom heading out to the waters of Puget Sound with local fishermen to gather fresh seafood. He talks about his deep connection to the waters of the sound and how important it is for him to source his ingredients locally. He pulls up crabs, oysters, and clams from the water and heads back to the restaurant to prepare them for dinner service.

Back in the restaurant's kitchen, Sundstrom puts his creative spin on classic seafood dishes. He starts by preparing oysters in a special way, using a special machine to shuck the oysters and then serving them with a creative topping. He then moves on to the crab, creating a dish with delicate radishes and beurre blanc sauce. Finally, he makes a clam dish that combines savory clams with a sweet onion soubise.

Throughout the episode, Sundstrom talks about the importance of sustainability in the restaurant industry. He emphasizes the importance of understanding where your ingredients come from and how they're sourced. He also talks about the importance of supporting local fishermen and farmers in order to create a more sustainable food system.

The episode ends with Sundstrom serving up his beautifully plated seafood dishes to happy diners. With every bite, you can taste the care and attention that goes into sourcing and preparing each ingredient. Sundstrom's dedication to responsible and sustainable cooking is evident throughout the entire episode, making it an inspiring and educational watch for any food lover.