Subject to Desk returns to Seattle’s Lumen Subject in June

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Lindsey Major,

June 5, 2021Updated June 5, 2021 9:17 PM

1of5People will have dinner in Seattle on Thursday, February 18, 2021, in an outer tent at Lumen Field, home of the NFL soccer team Seattle Seahawks. The “Field To Table” event was the first night of several weeks of appointments offering four-course meals prepared by local chefs and served in the field at socially distant tables as a precaution against the COVID-19 Pandemic that is severely restricted to eating in restaurants in the area. (AP Photo / Ted S. Warren)Ted S. Warren / Associated Press

Subject to Desk returns to Seattle’s Lumen Subject in June2of5People have dinner in an outer tent set up near the 50 yard line at Lumen Field, home of the NFL soccer team Seattle Seahawks, in Seattle on Thursday, February 18, 2021. The “Field To Table” event was the first night of several weeks of appointments offering four-course meals prepared by local chefs and served in the field at socially distant tables as a precaution against the COVID-19 Pandemic that is severely restricted to eating in restaurants in the area. (AP Photo / Ted S. Warren)Ted S. Warren / Associated Press3rdof5

SEATTLE, WASHINGTON - MAY 30: A general view at Lumen Field before the game between Austin FC and the Seattle Sounders on May 30, 2021 in Seattle, Washington.  (Photo by Steph Chambers / Getty Images)4thof5

SEATTLE, WASHINGTON – MAY 30: A general view at Lumen Field before the game between Austin FC and the Seattle Sounders on May 30, 2021 in Seattle, Washington. (Photo by Steph Chambers / Getty Images)

Steph Chambers / Getty Images5of5

Following the program’s success over the winter, Field to Table has returned for a summer visit to Seattle’s Lumen Field. This time there are more chefs, more tickets and more nights to choose from.

The event, which began on June 2, features 14 top chefs in the Pacific Northwest, including Matt Lewis from Where Ya At Matt, John Sundstrom from Lark, Mel Miranda from Musang and many more.

The dining experience includes a 4-course, fixed-price menu with a choice of meat, seafood or vegetarian options as the main course. Some menu items are listed as dairy-free, gluten-free and nut-free. Dishes are specially noted if they contain one of these ingredients.

Tickets range from $ 109 to $ 119 per person (plus taxes and fees) and include free parking, Topo Chico bottled water, photo opportunities, access to Seattle’s best chefs, and access to the field.

Field to Table supports Big Table, a local, federally recognized 501 (c) (3) organization dedicated to helping hotel staff in need. As stated on their website, the average restaurant worker earns a salary of $ 31,500, which is $ 20,000 below the rating for single-person, low-income households. One in six restaurant workers is below the poverty line, and 43% of hotel workers earn less than what professionals describe as “enough to make meat”.

Field to Table, which will only run from June 21st, will now run until June 18th Browse for chefs, menus, and grab your tickets – which sell out fast – by visiting their website.