Bellingham fine dining restaurant, Hundred North and Belgian style farmhouse brewers, Atwood Ales are partnering to bring the Pacific Northwest its own field dinner, in the style of chef Jim Denevan. Field dinners were conceived to bring diners away from restaurants and to integrate them into the locations where their food is grown: one part art installation, one part dining affair, field dinners are performed on farms all over the world featuring local ingredients and guest chefs. While not associated with Jim Denevan or the “Out in the Field” organization, the teams at Atwood Ales and Hundred North have been inspired to prepare their own presentation of a field dinner. Ovens will be built on site, produce and meat acquired from nearby farms and Atwood’s own fields, and the staff of Hundred North will serve groups of 50 people per night. Atwood Ales brewers, Josh and Monica Smith will be selecting 5 of their farmhouse beers to pair with 10 courses prepared by Hundred North Chef Todd Alan Martin. Tickets are $125 per person and include transportation to and from an as-of-yet-determined parking lot in Blaine to the farm, a starting cocktail, 5 beers, and a ten-course meal. Committed to the art of food, they produce a unique culinary experience featuring the produce of local farmers, fisherfolk, and the imagination of Chef Todd Alan Martin. Atwood Ales is run by brewer’s Josh and Monica Smith. Their French/Belgian inspired farmhouse beers incorporate ingredients from their farm and other regional producers.
