April 7, 2014
Although I’m not much of a baseball fan (Confession: I have never even been to Safeco Field to watch the Mariners), I am interested in what they’ll be serving up during the 2014 season.
A recent press release quelled my curiosity, and proved that Mariners fans can opt for more than just peanuts, popcorn, and Cracker Jack.
For once again Seattle’s very own Ethan Stowell (Tavolàta, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Bar Cotto, Mkt., and Red Cow) is working with the Seattle Mariners, and Centerplate (a global leader in live-event hospitality), a successful collaboration that has won Safeco Field a reputation for serving locally inspired ,restaurant-quality food in a ballpark setting.
Wondering what’s on the menu?
Located in the popular area known as The ‘Pen, Swingin’ Wings offers three takes on America’s favorite finger food, smothered in sauces that get their kick from Bonache Sauce of Ballard.
— Classic Wings–Tossed with housemade “classic” wing sauce spiced with Bonache’s Socorro hot sauce.
— Honey Serrano Wings–Tossed with housemade honey-serrano sauce spiced with Bonache’s Hatch hot sauce.
— Barbecue Wings–Tossed with housemade whiskey-cola barbecue sauce.
Don’t forget about our local seafood:
A wealth of fresh, local seafood is readily available at the Sound Seafood stand, located in the Third Base Terrace Club.
— Fish & Chips–Single plank of fresh Pacific cod, hand-dredged in Manny’s Pale Ale batter, served with thick-cut sidewinder chips and housemade remoulade sauce.
— Oysters & Chips–Taylor Shellfish freshly shucked oysters, hand-dredged in cornmeal flour, served with thick-cut sidewinder chips and housemade remoulade sauce.
— Salmon Sandwich–Fresh local salmon served on a brioche bun with pickled red onion, arugula, and housemade remoulade.
— Crab Roll–Local Dungeness crab served on a soft roll with shredded lettuce, tomato, and housemade remoulade.
— Oyster Po’ Boy–Taylor Shellfish freshly shucked oysters, hand-dredged in cornmeal flour, served on a soft roll with shredded lettuce, tomato, and housemade remoulade.
— Applewood Smoked-Salmon Chowder–House-smoked local, wild-caught salmon in a creamy chowder.
— Clam Chowder–Housemade classic, creamy, New England-style chowder.
Pick up some scandalous snacks:
— Dirty Tots–Crispy Northwest tater tots topped with Beecher’s Flagship Cheddar, Carlton Farms pork belly, and Bay Valley pickled peppers.
— Fried Cheese Curds–Deep-fried Beecher’s Flagship Cheddar cheese curds (in a light cornmeal breading) drizzled with Ballard Bee Co. honey and topped with Bay Valley pickled peppers.
— Deep-Fried Pickles–Crispy dill pickle spears dredged in a light batter.
Don’t forget the alcoholic offerings:
Wash down the new menu offerings with cask-conditioned ale from local brewers. For those who (like me) were unsure about exactly what “cask ale” is, the press release said it is “unfiltered, unpasteurized beer that completes its secondary fermentation in the container from which it’s served. Known by some as ‘real ale,’ cask ale is gaining devotees among those in-the-know in the beer community.”
Cask-conditioned ales from brewers from around the Pacific Northwest will be served in two locations on the Main Concourse: at the Power Alley bar in the Mariners Hall of Fame and museum, which features Northwest craft beers on tap; and at a station located near Section 129, just behind home plate.
Cask ale joins an already outstanding lineup of more than 50 beers available at Safeco Field, including craft beers from area breweries such as Georgetown Brewing Company and FremontBrewing of Seattle, Diamond Knot Craft Brewing of Mukilteo, Skagit River Brewery of Mt. Vernon, No-Li Brewhouse of Spokane, and GoodLife Brewing Company of Bend, Oregon, among others.
Seattle’s burgeoning craft distillery community is represented at Safeco Field with a line of hand-crafted cocktails created by Rob Roy’s Anu Apte. The cocktails, which are available at the Sound Bar, located near Sound Seafood, feature local, small-batch premium spirits from Woodinville Whiskey Company, Oola Distillery, Rogue Spirits, and Fremont Mischief Distillery.
Hot Cakes Desserts
The gooey, molten chocolate cakes, cookies, s’mores, and other desserts from Hot Cakes in Ballard, which has won rave reviews and a devoted following, are coming to the Safeco Field private-suites menu. Chocolatier/Founder Autumn Martin has created an array of cakes, tarts, cookies, and other treats for guests in the ballpark’s premium suites.
Trending across the nation:
In his Sideline Chatter column in the Sunday, March 30, edition of The Seattle Times, Dwight Perry calls out these dishes from various baseball parks around the country:
12-Scoop Sundae ($17, White Sox)–four scoops each of vanilla, chocolate, and strawberry ice cream plus two bananas, all topped with caramel, strawberry sauce, chocolate syrup, whipped cream, and cherries, served in a full-sized batting helmet.
Bacon on a Stick ($7, Rangers)–A 3/4-inch piece of Hungarian-smoked bacon dipped in maple syrup.
D-Bat Dog ($25, Diamondbacks)–An 18-inch corndog stuffed with cheddar cheese, jalapeños, bacon, served with a side of fries.
To read more about baseball food in Seattle, check out Rebekah Denn’s recent blog post from The Seattle Times.