Field to Table returns this February & here are the local chefs participating

To many, dining out is as much about the experience as it is about the food. If you’re constantly looking for new dining experiences that are as unique as they are tasty, Field to Table is your annual opportunity to experience just that. Here’s what to expect from this year’s event.

From February 3rd-18th, Lumen Field will be transformed into one of the city’s most unique restaurants.

The goal of Field to Table is to spotlight the best of the region’s diverse restaurant culture, working with local award-winning chefs and restaurateurs top create amazing meals. Reservations begin at $149 per person plus service charge and tax and come with a four course meal.

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Beyond the meal, your reservation also comes with access to some of the regions best chefs, access to Lumen Field, photo opportunities with prints and complimentary parking.

This year, there are 13 chefs participating and here’s when you can enjoy their menus:

February 3rd: Stuart Lane of Spinasse
February 4th: Aaron Verzosa of Archipelago
February 5th: Mel Miranda of Musang
February 8th: Josh Delgado of Le Coin
February 9th: Jason Wilson & Maximillian Petty of The Lakehouse & Eden Hill
February 10th: Cody Castiglia of Della Terra
February 11th: Matt Lewis of Where Ya At Matt
February 12th: Trey Lamont of Jerk Shack
February 14th: Wes You of Wero
February 15th: David Nichols of Eight Row
February 16th: Brandon Muehl of Ascend Prime Steak & Sushi
February 17th: Dre Neely of Gravy on Vashon
February 18th: Mutsuko Soma of Kamonegi & Private Chef Kaleena Bliss

Be sure to act fast and make your reservations as soon as possible as this event sells out every year. With that, enjoy!

Field to Table

When: February 3rd-18th
Where: Lumen Field
Cost: $149+ per person