For the past four years, food-loving folks have gathered in the woods | Seattle Weekly

For the past four years, food-loving folks have gathered in the woods

Published 7:00 am Monday, September 24, 2012

For the past four years, food-loving folks have gathered in the woods

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For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods

Chefs Tamara Murphy and Maria Hines

For the past four years, food-loving folks have gathered in the woods

For the past four years, food-loving folks have gathered in the woods of the Smoke Farm to celebrate the Burning Man of food: Burning Beast. Featuring many of Seattle’s finest chefs, teams prepare an animal, vegetable and/or sea creature using earth, fire, steel and little else. Local, sustainably raised animals for the eating included: rabbit, ducks, cow, pig, goat, lamb, elk, buffalo, salmon, and shellfish. It may be a vegetarian’s nightmare, but even they were taken care of with a huge variety of veggies from the fire.Photos by Cindy Apple Photography.

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