Categories: Food & Drink

This dining series takes place on a professional sports field in Seattle

Image via fieldtotable.us/Instagram

If you’re looking for a one-of-a-king dining experience, this annual series is one to check out this spring. Field To Table is the first dining series on a professional spots field in Seattle, and it was created to spotlight local chefs. Here’s what to expect from this year’s event.

According to the event, it is working with local award-winning chefs and restaurateurs to transform Lumen Field into “an expansive open-air, covered dining room.”

The 21+ dinners will take place on select evenings from April 8 to 17, with different chefs and menus each night.

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There will be two seatings per night, at 5:15 PM and at 8:30 PM.

Here are the chefs participating at Field to Table this year:

April 8th: Kristi Brown [Communion]
April 9th: Brandon Muehl [Ascend Prime Steak & Sushi]
April 10th: Aaron Tekulve [Surrell]
April 11th: Dylan Herrick [Barking Frog] + Jason Wilson [Casia]
April 12th: Cody Castiglia [Della Terra] + Sabrina Brzusek [Swine Dining]
April 13th: New Orleans Jazz Brunch with Matt Lewis [Where Ya At Matt]
April 13th:Dre Neeley [Gravy on Vashon] + Matt Lewis [Where Ya At Matt]
April 14th: Josh Delgado [The Garrison]
April 15th: David Nichols [Eight Row]
April 16th: Stuart Lane [Artusi]
April 17th: Maximillian Petty [Eden Hill]

Meals for each experience will include four courses, and all reservations start at $149.

Of note, the experience also states that “The dining tent is now fully enclosed with forced-air heating! Feel free to bring layers or a warm jacket for moments when you want to explore the field, but the inside of the tent will be a comfortable temperature and protected from the elements.”