Many Valentine's Day meals are laden with overly rich, heavy dishes. But in the midst of soul-deadening Seattle February, Lark's James Beard Award-winning chef John Sundstrom will prepare a four-course prix-fixe Valentine's meal brimming with bright, fresh, vibrant flavors: blood orange, watercress, and frisée salad; a grilled octopus tostada with mole sauce; spinach bucatini with black truffle ricotta and winter squash; passionfruit sorbet with coconut tapioca and juicy pink grapefruit. You'll leave feeling revivified and nourished—not stuffed to the point of incapacitation.
by Julianne Bell
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