Fenway’s for Foodies
As a sports fan, it’s always kind of fascinating to see how teams are changing with the times. And according to Slashfood and this article, Fenway Park in Boston is trying to class up it’s concession stands a bit.
It used to be that Ron Abell’s idea of a large crowd was dinner for 200. Now it’s more like 35,000.
The former chef de cuisine of Icarus in the South End is now executive chef at Fenway Park. That means he’s left one small kitchen to oversee six, and serves food to fans in the stands, in the luxury suites, in the park’s private EMC Club and State Street Pavilion, even some of the players in the clubhouse.
New menu items include a turkey wrap with mesclun greens and a steak sandwich with baby arugula and aioli. While he is adamant that staple foods will always be available, he is excited about something like lobster roll, a simple mixture of mayonnaise, celery, Tabasco sauce, lobster meat, and other seasonings on a buttered, toasted roll (it sells for $16).
But Fenway isn’t the only stadium classing is up. You can also get crabcakes at Camden Yards, an Ahi Tuna Sandwich at AT&T Park, a Cuban Panini at Miller Park, Garlic Fries at Pac Bell Park and Dodger Stadium…but according to ESPN’s Page 2 Stadium Review, Safeco Field takes the cake.
You’ve got all the classic stand-bys; but you’ve also got clam chowder, salmon sandwiches, sushi, chocolate-covered strawberries, garlic fries, wok-fried noodles, southern barbeque and much, much more. If Mo Vaughn knew about this, he would have insisted on a trade to the Mariners.
And in Yankee news…
Yankee Stadium finally wakes up to its massive Latino customer base and starts serving foods like empanadas and papas rellenas. (Grub Street)
For more on the Yankees latin food you’ll have to register with the New York Times.
Photo above from Flickr.