I am a big fan of SE Productions—their Chef Box Live cooking demos were a bright spot in 2020, and I have attended past in-person events like ‘Sumo + Sushi’ and ‘Bacon Eggs & Kegs.’ When I saw that the SE Production team was launching a dinner series on Lumen Field, I knew I had to get tickets.
Field to Table is unlike any dinner I’ve ever attended. The field has been transformed into a giant outdoor dining room where guests enjoy an on-field four-course dinner in a covered and heated outdoor space. I recommend arriving a little early as you get access to the part of the field that is not covered, and we enjoyed running around the endzone and snapping selfies with the Seahawks logo.
The dinner we attended was hosted by Chef Matt Lewis of Where Ya at Matt. It is clear that the team behind Field to Table has thought through all of the small details—from the “green carpet” you walk down to enter the field, to the beautiful decorations inside the tent that elevated the dining experience, to plenty of space between tables to allow for guests to stay at least six feet apart. We felt well taken care of from the moment we arrived.
Chef Matt’s cooking never disappoints, and this four-course dinner was no exception. The first course was a salad with winter greens, fried green tomatoes, crawfish tails and pancetta. The second course was a seafood gumbo with dungeness crab, oysters and shrimp. Our third course was a melt-in-your-mouth smothered pork, with field peas, braised greens & jus. And for our fourth course, Chef Matt finished the meal on a decadent note by serving up chocolate filled beignets.
This was our first time dining out since March 2020, and I was so thankful that we were able to relax and enjoy the experience because of the safety precautions that the team had put in place. Going out for the first time in almost a year made the night extra special—coupled with the uniqueness of the location—made it a night we won’t soon forget.
Act now if you are interested in attending an upcoming Field to Table dinner as your chance to grab a seat at one of these tables is limited. The series launched on Thursday, February 18 and continues through March 7.
Here is the chef line-up:
- Sabrina Tinsley (Osteria la Spiga) – February 25 & 26
- Dre Neeley (Gravy on Vashon) – February 28
- Maximilian Petty (Eden Hill) – March 3
- Jason Stoneburner (Stoneburner) – March 4
- John Sundstrom (Lark) – March 5
- Trey Lemont (Jerk Shack) – March 6
- Liz Kenyon (Rupee Bar & Manolin) – March 7
Make your reservation and check out the menus by visiting www.fieldtotable.us. Each dinner is priced at $100 per person + tax and service charge, with alcoholic and non-alcoholic beverages available for purchase through contactless, cashless ordering on-site. 21+ only.
SE Productions always has extra goodies in store, so be sure to check out the unique photo opportunity when you arrive, as well as the option to purchase a field goal kick with proceeds benefiting Big Table. Big Table is the only non-profit in the country focused on providing both triage crisis care and ongoing coaching and support for restaurant and hospitality workers in need.