The Seahawks season was, let’s face it, remarkably disappointing this year. But it’s not too late to storm the field for a rarified—and hopefully tackle-free—dining experience from February 1–20.
Field to Table began last year as a pandemic-compliant dinner series that turned Russell Wilson’s stomping grounds into a covered, heated, socially distanced spotlight for some of Seattle’s best chefs. Little did we know, we’d be doing it again in 2022.
This year’s lineup of 17 chefs is similarly impressive. Each one gets the spotlight for one night in February, serving their own four-course meal. Highlights include newer food forces like Kristi Brown of Communion, Musang’s Melissa Miranda, longstanding favorites like Lark’s John Sundstrom and Where Ya at Matt’s Matthew Lewis, plus folks whose talents deserve to shine on a larger platform, like David Nichols of Eight Row and Dre Neeley of Vashon Island’s Gravy.
Yes, it’s February, but the dining area is covered and the heat lamps will be blasting. Dinner prices range from $109 to $119 (not including taxes, etc.) and tickets can be purchased here. Each night has two seatings, and diners must be 21 or older.
2022's Chef Lineup
- Maximillian Petty, Eden Hill – Thursday, February 3
- Matt Lewis, Where Ya at Matt – Friday, February 4
- Kaleena Bliss, Thompson Seattle, Saturday, February 5
- Jason Stoneburner, Stoneburner – Tuesday, February 8
- John Sundstrom, Lark – Wednesday, February 9
- Dre Neeley, Gravy on Vashon – Thursday, February 10
- Brian Clevenger, Vendemmia – Friday, February 11
- Trey Lemont, Jerk Shack – Saturday, February 12
- David Nichols, Eight Row – Monday, February 14
- Liz Kenyon, Rupee Bar – Tuesday, February 15
- Brandon Muehl, Ascend Prime Steak and Sushi – Wednesday, February 16
- Mitch Mayers, Sawyer – Thursday, February 17
- Kristi Brown, Communion – Friday, February 18
- Stuart Lane, Spinasse – Saturday, February 19
- Mel Miranda, Musang – Sunday, February 20