The 100-mile diet may be a trendy idea for adventurous foodies looking to only eat stuff sourced from within that radius. But let’s talk about a 2,170-mile dietary challenge.
That’s the length of the famed Oregon Trail, the setting for the classic video game based on 19th century pioneer life, and it’s the focus of a special dinner being put on by Seattle chef Eric Rivera.
Eater Seattle first reported on Rivera’s plans for a strategy-based dinner experience after the Addo founder posted about his idea on Instagram. The restaurant in Seattle’s Ballard neighborhood will play host to the event next Feb. 2 at 6 p.m.
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We are in the process of loading up experiences for 2020. My goal is to always have fun experiences happening within the restaurant and to challenge our team and the diner. For example, this experience will be a strategy game that will pit the diner against things like snakes, wheels falling off, and death by dysentery. Not an original concept considering it's from the Oregon Trail game but when we add food and have certain diners that choose wrong and won't make it to the end of the dinner it's truly an @addoseattle experience.
“The Oregon Trail” video game was released in 1985 for the Apple II. Players must deal with all manner of calamity — including how they will feed themselves — as they travel in the game from Missouri to Oregon via covered wagon. Time magazine placed the game ninth on its “50 Best Video Games of All Time” list in 2016. It’s available today as a card/board game.
Rivera, who says he likes to have fun and challenge his team and diners with his experiences, told Eater that the dinner will have seven courses, including wild produce, and patrons must choose certain cards during the experience.
“Prior to each course, the guest will draw a card which will seal their fate, whether they die of dysentery or have to ration their own food or make the decision to split their food with a player that has died,” Rivera said in Eater. “Some people might get extra portions for choosing the right cards that we have made, and some people just won’t make it to the end of dinner, considering the risks involved.”