CULINARY HERITAGE
TO US A RECIPE IS MORE THAN A LIST OF INGREDIENTS
Foodmaker Pride. At Field Roast we see ourselves as a continuation of the tradition of making foods throughout the ages. Bakers, butchers, cheese makers, grain millers have been feeding our community for thousands of years. We celebrate and honor the great foodmaking traditions of Europe and Asia and bring them together in Seattle to create something special. We believe real is better than fake, which is why we use the simple tenets of good cooking and traditional meat and cheese making practices.
FOODMAKER PRIDE
Foodmaker Pride is an expression of our connection to the foods we make. Guided by the intention to create beautiful food and an honest living for our employees, we are happy to offer delicious vegan meats and chao products with a culinary heritage you can be proud to serve to family and friends.
FIELD ROAST MILESTONES
2017
1996
Seattle chef David Lee creates Field Roast by combining the European Charcuterie tradition with the Asian Mien Ching tradition of crafting vegetarian meats from grains. Bold spices, real fats and traditionally simple tenets of good cooking as the inspiration.
1997
The Field Roast Grain Meat Company is founded by brothers David and Richard Lee. The Original Loaves are made in three flavors: Smoked Tomato, Lentil Sage and Wild Mushroom. The company’s first products are sold at PCC’s Fremont store from the deli case in Seattle, WA. Field Roast’s 1st national business with Wild Oats and Whole Foods began.
1999
The three original flavors become available in retail pack-sized Quarter Loaves. Field Roast headquarters moves to Seattle’s Georgetown neighborhood.
2002
Field Roast introduces a line of hand-breaded cutlets for restaurants and delis in three flavors: Sunflower Country-Style, Hazelnut Herb and Coconut.
2003
David’s son Malcolm Lee joins the fast-growing company.
This year is marked by the debut of a holiday favorite, the stuffed Celebration Roast.
2004
Field Roast’s Classic Meatloaf is born as a two-pound food service offering. Although this predecessor of our retail Classic Meatloaf is now discontinued, it was also the inspiration for our FieldBurger recipe!
2005
Field Roast creates sausages in three distinct flavors: Smoked Apple Sage, Italian and Mexican Chipotle. The sausages are a hit, winning ‘Proggy’ and ‘Golden Bun’ awards from PETA. Gourmet products, White Truffle Pate and Chao Cheese Balls (both now discontinued), are introduced to an ever-growing catalog.
2006
Field Roast sausages take the country by storm.
2007
Two new breaded cutlets round out the flavors: Porcini Dijon and Chipotle Corn. Field Roast is selected as a CHOW pick.
2008
Field Roast goes on a hiring spree and sets its sights on a bigger location. A complement to the Celebration Roast, the Hazelnut Cranberry Roast En Croute is launched for food service customers.
2009
Field Roast moves its headquarters to a 1920’s-era brick dairy at 1440 South Jackson Street. The production kitchen, warehouse and offices are all housed in this historic building, completely refurbished for the development and production of Field Roast products.
2010
A new holiday tradition wrapped in a vegan puff pastry, the Hazelnut Cranberry Roast En Croute, flies off grocery store shelves.
2011
Field Roast creates the first traditionally made American-style Frankfurter.
The Frankfurter is selected to be featured on menus at Seattle’s Major League Baseball stadium, Safeco Field.
2012
Field Roast’s Frankfurter launches with nationwide availability in natural food markets in time for summer barbeques and baseball season.
The Frankfurter is selected to be featured on menus at the San Francisco Giants’s Major League Baseball stadium, AT&T Park, and the Cleveland Indian’s Progressive Field. Frankfurter recieves PETA2’s Libby Award for the “Best Vegan Hot Dog”.
2013
Field Roast creates the incredibly juicy Hand-Formed FieldBurger.
The FieldBurger is featured on the menus of Baseball parks and Football stadiums alongside the Field Roast Frankfurter.
2014
Field Roast moves headquarters from its beloved brick building on Jackson Street to a new location, just 3 miles away, in the Industrial District of Seattle.
The 40,000- sq. foot building was refurbished for the development and production of Field Roast products, with room to keep growing.
2015
Field Roast launches a line of Chao Slices in three flavors; Creamy Original, Coconut Herb and Tomato Cayenne. This marks the company’s introduction as the first vegan “meat and cheese” brand.
2016
Field Roast sees incredible growth. This year marks reaching 100+ employees, establishing a $15/hour minimum wage and winning awards from FareStart, The Humane League and Food Lifeline for their contributions to the work of these organizations.
2017
1996
Seattle chef David Lee creates Field Roast by combining the European Charcuterie tradition with the Asian Mien Ching tradition of crafting vegetarian meats from grains. Bold spices, real fats and traditionally simple tenets of good cooking as the inspiration.
1997
The Field Roast Grain Meat Company is founded by brothers David and Richard Lee. The Original Loaves are made in three flavors: Smoked Tomato, Lentil Sage and Wild Mushroom. The company’s first products are sold at PCC’s Fremont store from the deli case in Seattle, WA. Field Roast’s 1st national business with Wild Oats and Whole Foods began.
1999
The three original flavors become available in retail pack-sized Quarter Loaves. Field Roast headquarters moves to Seattle’s Georgetown neighborhood.
2002
Field Roast introduces a line of hand-breaded cutlets for restaurants and delis in three flavors: Sunflower Country-Style, Hazelnut Herb and Coconut.
2003
David’s son Malcolm Lee joins the fast-growing company.
This year is marked by the debut of a holiday favorite, the stuffed Celebration Roast.
2004
Field Roast’s Classic Meatloaf is born as a two-pound food service offering. Although this predecessor of our retail Classic Meatloaf is now discontinued, it was also the inspiration for our FieldBurger recipe!
2005
Field Roast creates sausages in three distinct flavors: Smoked Apple Sage, Italian and Mexican Chipotle. The sausages are a hit, winning ‘Proggy’ and ‘Golden Bun’ awards from PETA. Gourmet products, White Truffle Pate and Chao Cheese Balls (both now discontinued), are introduced to an ever-growing catalog.
2006
Field Roast sausages take the country by storm.
2007
Two new breaded cutlets round out the flavors: Porcini Dijon and Chipotle Corn. Field Roast is selected as a CHOW pick.
2008
Field Roast goes on a hiring spree and sets its sights on a bigger location. A complement to the Celebration Roast, the Hazelnut Cranberry Roast En Croute is launched for food service customers.
2009
Field Roast moves its headquarters to a 1920’s-era brick dairy at 1440 South Jackson Street. The production kitchen, warehouse and offices are all housed in this historic building, completely refurbished for the development and production of Field Roast products.
2010
A new holiday tradition wrapped in a vegan puff pastry, the Hazelnut Cranberry Roast En Croute, flies off grocery store shelves.
2011
Field Roast creates the first traditionally made American-style Frankfurter.
The Frankfurter is selected to be featured on menus at Seattle’s Major League Baseball stadium, Safeco Field.
2012
Field Roast’s Frankfurter launches with nationwide availability in natural food markets in time for summer barbeques and baseball season.
The Frankfurter is selected to be featured on menus at the San Francisco Giants’s Major League Baseball stadium, AT&T Park, and the Cleveland Indian’s Progressive Field. Frankfurter recieves PETA2’s Libby Award for the “Best Vegan Hot Dog”.
2013
Field Roast creates the incredibly juicy Hand-Formed FieldBurger.
The FieldBurger is featured on the menus of Baseball parks and Football stadiums alongside the Field Roast Frankfurter.
2014
Field Roast moves headquarters from its beloved brick building on Jackson Street to a new location, just 3 miles away, in the Industrial District of Seattle.
The 40,000- sq. foot building was refurbished for the development and production of Field Roast products, with room to keep growing.
2015
Field Roast launches a line of Chao Slices in three flavors; Creamy Original, Coconut Herb and Tomato Cayenne. This marks the company’s introduction as the first vegan “meat and cheese” brand.
2016
Field Roast sees incredible growth. This year marks reaching 100+ employees, establishing a $15/hour minimum wage and winning awards from FareStart, The Humane League and Food Lifeline for their contributions to the work of these organizations.
2017
COME SEE WHAT WE ARE MAKING
Come for a tour of our Seattle Facility! We offer tours upon appointment. Please contact our offices to arrange a time to see how we make Field Roast!
