Woodmark Clambake on the Lakephoto

The Woodmark Hotel in Kirkland, Washington is serving up “Clams and Hams” at our first ever Woodmark Clambake on the Lake to mark the end of summer on September 23rd.

The Woodmark’s entire culinary team, including Executive Chef Brian Cooper, bin on the lake’s Chef Paul Hyman, and the Beach Café’s Chef Matthew Steffen will be treating guests to traditional clambake fare, and local microbrews.  The menu includes a trio of seafood stews, Mac and Jack battered Halibut, and staying true to his roots, Chef Hyman will be serving “la Cajachina” (whole roasted pig). Guests will enjoy live music by Renegade Stringband, while they nosh on savory fare, insuring that this will be an end of summer event to remember. Net proceeds from the Woodmark Clambake on the lake will benefit Hopelink, a local east side organization that serves homeless and low-income families and children with disabilities. Pruchase your tickets for this fun end of summer event