| Mark Sullivan is a modern chef with a classic sensibility. His cuisine is Contemporary American yet is rooted in the culinary traditions of France and the Mediterranean. Mark conceives of each dish with reverence for every component, emphasizing the flavors of only the finest, hand-selected, seasonal ingredients available in the Bay Area and California. "Some of the highest quality produce, fish and meats in the world can be found right outside our front door," says Sullivan. For example, organic beef and pork from Niman Ranch, field greens from County Line Farms, apricots and figs from Knoll Farms and Cowgirl Creamery's artisan cheeses are just some of the local ingredients that can be found on the seasonal menus at The Village Pub.
The restaurant's dedication to quality local ingredients has recently led to a partnership between The Village Pub and SMIP Ranch, a seventeen-acre farm located a few miles west of Woodside in the Santa Cruz Mountains. At the farm, organic produce is being cultivated from select heirloom seeds and harvested expressly for use at the restaurant. The farm project is a natural extension of Sullivan's approach to cooking. He chooses items of only the finest quality to create a menu that reflects the essence of each season.
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