In the Media

The Wonders of Ovaltine, Per Lark’s Johnathan Sundstrom

He calls it "malted milk with terroir."

By Christopher Werner January 7, 2011

Lark’s Johnathan Sundstrom hearts Ovaltine.

In what is a pretty edifying feature, the glossy Saveur asked 100 chefs east to west to name the people, places, tools, ingredients, and moments that get their culinary juices flowing. Representing Seattle is Johnathan Sundstrom of Capitol Hill’s Lark and Licorous. His kitchen go-to? Ovaltine.

I call it malted milk with terroir, because of its unique mineral flavor; it’s sweet but not achingly so, with an earthy edge. You can add it to everything from ice creams to pudding.

Show Comments