Started by SE Productions, Field to Table is the first ever dining series to take place on a professional sports field. Field to Table was created to spotlight the best of Seattle’s diverse restaurant culture. The series features the city’s most awarded and talented chefs, including rising stars Kristi Brown of Communion, and Matt Lewis of Where Ya At Matt. Field to Table also proudly supports Big Table in their mission to assist hospitality workers in need.
When I saw Field to Table was returning to Lumen Field for a second series (the first took place this past winter and sold out), I knew that I had to see what all of the hype was about. I’ve heard great things about SE Productions events, and this event exceeded all of my expectations.
The dinner I attended was hosted by the incredible Chef Dre Neeley of Gravy on Vashon. The event was very well-organized, with plenty of precautions in place with regards to social distancing. Upon arrival, there was a photo booth and we were then shown to our table, which was situated in a beautifully decorated tent in the middle of Lumen Field. It was obvious that a lot of careful planning went into creating this charming dining atmosphere.
The evening began with a speech from Chef Neeley himself. He talked about each course in detail, and what inspired his choices for the menu. It was touching to see how passionate he was about the selection of ingredients for the meal, and how much he truly loves to cook.
The thoughtful curation of ingredients and flavors was present in every part of the meal. The first course was a dill latke with olive oil poached albacore and trout roe. Next up was a delightfully fresh burrata dish with farm greens (which according to Chef Neeley were grown on Vashon Island), smoked cherries, and Rainier cherry vinaigrette. The third and main course of the evening was a Juniper-brined, perfectly smoked pork tenderloin, served with summer succotash and an apricot-sweet onion compote. And finally, for the fourth course we had strawberry shortcake with anise drop biscuits and a basil whip.
Between the delicious food and the unique location, this was an experience I won’t soon forget. We even received suggestions for which wine offerings would pair well with our meal, complimentary Topo Chico, and free parking with our tickets. Although this series of Field to Table ends on June 19, I am optimistic that it will return again soon.
Be sure to check out future events and offerings by SE Productions, as they are always coming up with new and creative experiences happening around Seattle.