1. Each July, local chefs descend upon Smoke Farm in Arlington to prep a hyperprimitive meat feast—suckling pig, roasted goat, elk, lamb, and, yes, vegetables, too. Then they party all night. The brainchild of Tamara Murphy (Elliott Bay Café), it’s called Burning Beast, and it sells out fast. Be sure to check the website for updates next spring.
2. The nonscenester’s unrestaurant, the New Guard Dinner Series is a monthly dining event with an inclusive spirit and an attractive affordability: Dinner is $40, and that includes a concert by a local musician and a custom—curated art exhibition. It’s a new venue each time, bring your own wine or buy a bottle at the bar.
3. Founders call Outstanding in the Field the “restaurant without walls.” Each summer, a roving bus tours the country stopping at scenic spots for plein aire feasts that fulfill lifetime foodie dreams. This year, dinners were held at Full Circle Farms—Elemental @ Gasworks ’ Laurie Riedeman cheffed there—and Oxbow Organic Farm, where staff from the Corson Building cooked.
4. “There are more hugs per square foot on Crockett Street than at a family reunion,” says Julie Whitehorn, director of the Queen Anne Farmers Market. And it’s true. From the opening ceremony in May to the end-of-season pumpkin-pie bake-off, Seattle’s foodophiles show up at QAFM every Thursday evening without fail. In between embraces, they check out cooking demos by chefs like Jason Franey (Canlis) and Diane LaVonne (Diane’s Market Kitchen); stock their totes with goodies from Grateful Bread, Loki Fish, and Alvarez Farms; and snack on a tasty selection of streets eats including spicy barbecue from Maximus/Minimus, horchata by Los Agaves, and Parfait ’s ripe-as-summer-itself organic strawberry ice cream.
5. We can think of worse ways to spend a December evening: Sign up for a Walrus and the Carpenter Oyster Picnic, and oysterman Jon Rowley will lead you on a lantern-lit walk to the Taylor Shellfish oyster beds on Totten Inlet in the South Sound. When you get there, you’ll feast on the freshest of briny bivalves washed down with some of the West Coast’s best wines.