Snoqualmie Casino’s Executive Chef Justin Lee creates four-courses for Field to Table at Lumen Field

Snoqualmie Casino’s Executive Chef Justin Lee delights guests in two sold out seatings this past Thursday with a four-course menu developed specifically for Field to Table at Lumen Field, home of the Seattle Seahawks and Seattle Sounders. 

Field to Table was created to spotlight the Seattle area’s diverse restaurant culture and the region’s most celebrated chefs. Event producers transformed Lumen Field into an expansive open-air farmhouse-style dining room.

The four-course meal began with a perfectly cooked and tender scallop topped with radicchio, Manchego and shishito chimichurri.

The second course, with its twice cooked pork belly and celeriac mousse, pickled hot sauce and a tiny ricotta dumpling combined a unique blend of wonderful flavors teasing the palate with every bite.

Rounding out the third course, guests enjoyed the fork tender Wagyu beef cheek with crispy apple and bone marrow custard; garnished with a short seasonal Fiddlehead fern and baby purple potatoes.

To cap the night, the culinary team served a 10-layer chocolate cake inspired by Snoqualmie Casino’s Vista Prime Steaks & Seafood’s iconic 21-layer cake. Topped with Mexican hot cocoa, aerated dark chocolate and a cold malted milk ball that bursts in your mouth to clear the palette.

With two seating times, one at 5:15pm and another at 8:30pm, Chef Justin and his team were hard at work preparing each meal to flow one right after the other.

The inspiration behind Chef Justin’s menu was none other than the Pacific Northwest and the beauty of the local ingredients that can be found year round.

The night wasn’t all about the food as guests had the chance to kick a field goal on the field where the beloved Seattle Seahawks play. Proceeds from the field goal experience benefits the non-profit, Big Table, that provides both financial and emotional support for restaurant and hospitality workers.

This wasn’t Chef Justin’s first experience cooking on a field, but definitely his most memorable, “With restaurants all over Seattle closed for months, this was the first sense of normality for our industry in almost a year. Field to Table brought our industry and guests together again.”

Field to Table originally launched in mid-February with a two-week sold-out run. Due to popularity, event producers, SE Productions extended the dates through late March.   

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