field photo FTT.jpg

SPRING 2025

We build An epic dining room on professional sports fields.

Every night features a different chef and menu.

Field to Table was created to spotlight the best of a region’s diverse restaurant culture, working with local award-winning chefs and restaurateurs. Reservations begin at $149 per person + service charge + tax.

RESERVATIONS INCLUDE:

  • Every night features a new chef and menu.

    Each dish is handcrafted by the chef, highlighting their specialty cuisine.

  • Our chef partners walk the dining room each night, taking the time explain their menu, where their ingredients are sourced from and introduce themselves to guests.

  • You’ll be dining where the players play.

    Walk the field and experience a view that only professional athletes have seen.

  • Commemorate the experience with a printed photo.

    Enjoy complimentary physical and digital prints in front of our Field To Table back drop.

  • Parking is included in the price of your reservation.

2025 SERIES
SEATTLE, WA

LUMEN FIELD
COMING SOON!

CHEF LINEUP

V = Vegetarian | NF = Nut Free | GF = Gluten Free | DF = Dairy Free | Vegan = Vegan

STAY TUNED FOR 2025 ANNOUNCEMENTS

Here is a preview of the Chefs and Restaurants you can look forward to in 2025!

CHEF KRISTI BROWN

Communion / that brown girl books

  • COMMUNION - Kristi Brown, graduated from the Seattle Culinary Academy in 1993 and within three years of professional cooking, created That Brown Girl Catering in her apartment kitchen in the Central District of Seattle. From the beginning of her career she committed to preparing whole foods with love, knowing that outside of sex, nothing brings people together like food! She believes that healing happens through food and truly what she creates is food magic.

    She is the Founder, Executive Chef and Co-owner (with her son - Damon Bomar) of That Brown Girl Cooks! a hospitality group that includes Catering, a Community Kitchen called ‘Everybody Gotta Eat’, Creator of the Black Eyed Pea Hummus - her inaugural food product and her new restaurant venture, Communion Restaurant & Bar - located in the Central District of Seattle.

    For more information please check out our website, www.thatbrowngirlcooks.com and/or www.CommunionSeattle.com and follow her on FB/IG - @browngirlcooks or @communionseattle

  • First Course: Beet Étouffée

    Second Course: Braised Celery served with Oyster Spoon Bread Pudding OR Braised Celery served with Morel Mushroom Bread Pudding

    Third Course: Crispy Pork Shank from Snake River Farms over Red Rice OR Fire Roasted Cauliflower over Red Rice

    Fourth Course: Lemon Meringue

CHEF Brandon Muehl

Ascend Prime Steak & Sushi

  • Ascend Prime Steak & Sushi offers an unparalleled, elevated dining experience. The Asian-influenced, contemporary steak and sushi menu features aged Prime and Waygu beef along with premium seafood and innovative sushi.

    Aside from his passion for food and creating unique flavor combinations, Chef Brandon Muehl takes pride in being a leader by example. He motivates all members of his culinary team to be involved and contribute to the dishes offered at Ascend.

  • First Course: White Asparagus Bisque ~ Crunchy Rayu, Pickled Asparagus Ribbons, Nasturtium (V, Contains Dairy and Allium, Gluten Free)

    Second Course: Hamachi Crudo ~ Fresno Chow Chow, Crispy Ginger, Cherry Blossom Shoyu (Contains Finfish, Allium, Soy, Gluten Free) OR Avocado Yaki Onigiri ~ Zuke, Nori, Toasted Sesame (V, Contains Soy, Gluten Free)

    Third Course: Miyazaki A5 Tenderloin ~ Foie Rossini Demi, Green Onions, Frenched Asparagus, Cauliflower Soubise (Contains Dairy and Allium, Gluten Free) OR King Oyster Mushroom ~ Pavé Black Summer Truffle, Charred Cipollini Marmalade, Matsutake Dashi Cream (V, Contains Dairy and Allium, Gluten Free)

    Fourth Course: Earthy Pavlova ~ Mushroom Meringue, Roasted Milk Chocolate Ganache, Basil Moss Sponge (V, Contains Dairy and Gluten)

CHEF Aaron Tekulve

Surrell

  • Aaron grew up in the beautiful mountains of Western Montana by Glacier National Park. Growing up in a family steeped in cooking tradition it wasn't surprising Aaron's first job was in a restaurant at 14 years old. In 2012 he started his pop-up restaurant and private dining/ catering company but struggled to find a name. In 2016 he finally named his business Surrell in respect and love for his mother and grandmother. Surrell is the middle name of all of the first born women on his mom’s side. It was his mother and grandmother who initially inspired Aaron to cook and love food. In honor of their immense support in his life and culinary inspirations he named the business Surrell.

  • First Course: Dungeness Crab and Chorizo with a burnt Meyer Lemon Sauce, Dill, Tarragon and Tempura Crispies OR Miso Marinated Caramelized Cauliflower with a burnt Meyer, Lemon Sauce, Dill, Tarragon and Tempura Crispies

    Second Course: The Last of Winter Roots with a Fermented, Carrot Caramel, Saffron, Cashews and an Herb Salad

    Third Course: Caraway Braised Pure Country Farms Beef Short Rib with a Broken Shiitake Mushroom Rice Porridge, Charred Cabbage and Puffed Rice OR Our Aged Chewy Beets with a Broken Shiitake Mushroom Rice Porridge, Charred Cabbage and Puffed Rice

    Fourth Course: Creamy Sunchoke Panna Cotta with a Sunflower Cake, Red Miso Caramel and Sunchoke Chips

CHEF DYLAN HERRICK

Barking Frog

CHEF JASON WILSON

CASIA

  • Dylan Herrick was promoted from Executive Sous Chef to Executive Chef of the Barking Frog in 2022. Dylan has more than 16 years of experience as a professional chef. From a young age, Dylan had a passion for cooking and could be found in the kitchen whipping up original creations. Born and raised in Woodinville, Washington, his first restaurant job was washing dishes at The Herbfarm and Barking Frog and he worked his way into the kitchen with a lot of passion, determination, and mentorship from some of Seattle's top chefs. In 2017, the Seattle Times named one of Dylan’s dishes one of the 25 Best Bites in the City.

    James Beard Award-winning Chef Jason Wilson’s broad range of culinary abilities centers upon sourcing the highest quality, seasonal ingredients from Northwest and American farmers, producers and fishermen.

  • First Course: Geoduck Crudo ~ Spring Shoots, Parsnip Kvass, Green Oil, Toasted Seed, Puffed Grain OR Spring Leaves ~ Parsnip Kvass, Green Oil, Toasted seed, Puffed Grain

    Second Course: Smoked Columbia River Steelhead ~ Fire Roasted Beet, Creamed Foraged Nettle OR Smoked Carrot ~ Fire Roasted Beet, Vegan Creamed Nettle

    Third Course: Peppered Wagyu ~ Spiced Carrot, Mushroom Garum OR Reconstituted Celeriac ~ Spiced Carrot, Mushroom Garum

    Fourth Course: Early Spring Tart ~ Farm Cheese Custard, Rhubarb Compote, Shiso Gel

CHEF Sabrina Brzusek

SWINE DINING

  • Chef Sabrina Brzusek specializes in creating custom menus and events for any occasion with a particular focus on using local and seasonal ingredients. From intimate fine dining meals in your home, to large weddings, corporate events, and pop-ups. Chef Sabrina and her crew are here to serve you with big smiles, lots of love and delicious food!

  • First Course: Hamachi Crudo ~ English Pea Vichysouisse, Pickled Ramp, Preserved Lemon, Mint, Alea Sea Salt (GF, DF) OR Fava and Pea Fritter, English Pea Vichyssouise, Pickled Ramp, Preserved Lemon, Mint, Alea Sea Salt (DF)

    Second Course: Arancino Carbonara ~ House Smoked Pure Country Pork Jowl Bacon, Black Pepper and Parmesan Risotto, Soft Egg OR Arancino Cacio e Pepe ~ Black Pepper and Pecorino Toscano Risotto, Soft Egg (GF)

    Third Course: Roasted Duck Breast ~ Smoked Nettle and Kale, Fregola Sardo, SweetOnion Soubise, Maitake Mushroom (*Contains nuts) OR Grilled Maitake Mushroom ~ Smoked Nettle and Kale, Fregola Sardo, Sweet Onion Soubise (*Contains nuts)

    Fourth Course: Strawberry and Fennel Zabaione ~ Finochietto, Strawberry Crumble, Lady Fingers, Fennel Pollen

NEW ORLEAN’S JAZZ BRUNCH!

CHEF MATT LEWIS

WHERE YA AT MATT

  • Chef Matt Lewis is the go-to for New Orleans style cuisine in Seattle! He is a true staple of the community with his southern soul food and roots. Add Bee Keeper and Oyster Farmer to his resume from his Vashon Island property! You can expect warm hospitality and a delicious meal every time.

  • Chef Matt Lewis is the go-to for New Orleans style cuisine in Seattle! Matt is taking you back to his childhood with this brunch, traveling back to the times of special holidays on Sunday at major high-end hotels in New Orleans. This experience was such a pivotal part of his upbringing and he looks forward to putting his spin on the NOLA style brunch for you! The best part? We'll have a live second line band at brunch to make this authentic!

    You can look forward to fresh fruit platters, assorted pastries, mini quiches, crawfish pie, homemade biscuits & jam, grits, potatoes, latkes, bacon, sausage, BBQ shrimp, scrambled eggs, eggs Benedict, french toast waffles, fried chicken and (of course) BEIGNETS!

CHEF MATT LEWIS

WHERE YA AT MATT

CHEF DRE NEELEY

GRAVY ON VASHON

  • Anything whipped up by these two incredible chefs is bound to be incredible!

    Chef Dre Neeley has a natural ability to create dishes that perfectly combine his Southern roots and his love for diverse, seasonal cuisine. Dre combines his innate abilities with techniques he learns traveling and exploring the world. He strives for complex simplicity, consistency and works tirelessly on cultivating his relationships with the local growers on and around Vashon. Dre's food is straightforward and his passion and love for his craft translates in every bite!

  • First Course: Crawfish ~ Spring Onion and Potato Soup with Grilled Ben's Bread OR Spring Onion and Potato Soup with Grilled Ben's Bread (V)

    Second Course: Grilled Chicory Caesar ~ Cornbread Croutons, Pomegranate Molasses, Grana Pandano

    Third Course: Lamb Chops with Dirty Rice, Charred Cabbage and Smoked Neck Jus OR Caramelized Cauliflower with Dirty Rice, Charred Cabbage and Smoked Jus (V)

    Fourth Course: Cornmeal Strawberry Shortcake ~ Balsamic and Buttermilk Chantilly Cream

CHEF JOSH DELGADO

THE GARRISON

  • Chef Josh Delgado started his cooking career in Southern Arizona at the age of 16. Most notably working for Chef Bruce Yim at the then Vin Table restaurant in Tucson, Arizona. Chef Delgado went on to work for the Forest Service during summers in college providing meals for forest fire fight crews as well as working to aid hurricane relief in the SE of the U.S. In 2007 he moved to the Seattle area where he took a position at the Barking Frog and eventually becoming the Chef de Cuisine helping lead the kitchen in Woodinville for 7 years. Delgado went on to become the Executive Chef/ Director at Alderbrook on the Hood Canal for three years overseeing multiple outlets, focusing on a tide to table cuisine, and helping implement a dining program at the nearby hotel owned Hood Canal Marina. In 2018 he opened Le Coin in Upper Fremont with friend and business partner, Jordan Melnikoff. Chef Delgado, along with a highly talented team continue to hone their contemporary Northwest approach, working largely with local growers and producers. Le Coin has been featured in such publications as USA Today and Eater Seattle.

  • First Course: Coastal "Chowder" - Gold Potatoes, Dungeness Crab, Local Mussels, Octopus, Saffron Rouille, Dill (NF) OR Nettle Bisque, Roasted Asparagus, Pickled Fiddleheads, Saffron Rouille, Crispy Garlic (NF)

    Second Course: Crispy Pacific Oysters - Candied Salmon Belly, Frisee, Fine Herbes, Fried Onions, Caviar Creme Fraiche (GF/NF) OR Crispy Maitake Mushrooms - Frisee, Fine Herbes, Fried Onions, Chive Creme Fraiche (GF/NF)

    Third Course: Washington Wagyu - Dauphinoise Potatoes, Bone Marrow Gravy, Pickled Shallot & Parsley Salad (GF/NF) OR Fennel Confit - Dauphinoise Potatoes, Sweet Onion Soubise, Pickled Shallot & Parsley Salad (GF/NF)

    Fourth Course: Black Pepper Ice Cream Tart - Green Chartreuse Glaze, Croissant Brittle (NF)

CHEF david Nichols

Eight Row

  • Eight Row brings the flavors of Central Washington farming communities to the heart of Seattle’s Green Lake neighborhood with innovative, farm-inspired, pan-American food!

    James Beard nominated (Best Chef Northwest 2022) Chef David Nichols grew up in Washington orchard country. The name of our restaurant — Eight Row — refers to the largest cherry size found on a standard cherry gauge. As a kid, he spent hours every harvest scouring the orchard near Cashmere for the elusive eight row cherry. He learned that food is better when the human narrative comes into focus. The flavors are a reflection of the diverse and tight-knit community found on his orchard.

  • First Course: Halibut Ceviche ~ Kohlrabi Salsa Fresca, Tomatillo Jam, Radish, Fennel + Rhubarb Aquachile ( GF, Dairy Free, Contains Fish) OR Heart of Palm ~ Kohlrabi Salsa Fresca, Tomatillo Jam, Radish, Fennel + Rhubarb Aquachile

    Second Course: Grilled Asparagus “elote” ~ Green Garlic Aioli, Smoked Cotija, Fresno Chilies, Pickled Ramps Vinaigrette, Cilantro + Crispy Quinoa (Vegetarian, GF)

    Third Course: Seared Duck Breast ~ Mole Rosa, Braised Turnips + Pepita Salsa Macha OR Roasted Cauliflower ~ Mole Rosa, Braised Turnips + Pepita Salsa Macha

    Fourth Course: Coconut Arroz Con Leche ~ Smoked Strawberry, Coconut, Chocolate Masa + Candied Hazelnuts (DF, GF, Vegan)

CHEF STUART LANE

ARTUSI

  • Chef Stuart Lane is excited to share Italian cuisine with you! Studying in Piedmont Italy, and returning to work here in the PNW at Cafe Juanita, led him to oversee restaurants Artusi & Spinasse. Spinasse was named by Food Network as the top 5 Italian restaurants in America! The perfect Italian dish awaits you!

  • First Course: Favas with Pecorino, Frisée (V)

    Second Course: Cavatelli with Nettle Pesto, Potatoes (V)

    Third Course: Lamb with Polenta OR Morel Mushrooms with Polenta (V)

    Fourth Course: Cheesecake with Rhubarb (V)

CHEF MAXIMILLIAN PETTY

EDEN HILL

  • Eden Hill and James Beard Award Semifinalist Chef Maximillian Petty are critically acclaimed for “provocative” and “delicious” dishes and tasting menus.

  • First Course: Cauliflower Veloute ~ Focaccia, Caramelized Sunchoke Butter, Cave Aged Tomme De Savoie, Sultanas, Pistachio and Citrus Herb Salad (V)

    Second Course: Grilled Sea Scallop ~ Hazelnut XO Sauce, Fermented Carrot Purée, Wild Mushroom OR Grilled Cabbage, Hazelnut XO Sauce, Fermented Carrot Purée, Wild Mushroom (V)

    Third Course: Braised Beef Shank ~ Cabernet Glacé, Bone Marrow & Parmesan Polenta, Wild Leek Gremolata OR Broccolini, Cabernet Glacé, Smoked Blue Cheese Polenta, Wild Leek Gremolata (V)

    Fourth Course: Tonka Bean Chai Cheesecake Poached Apple, Goat Caramel