McCoy Stadium has much more than peanuts, popcorn and Cracker Jack these days. While the home of our beloved Pawtucket Red Sox may be the last place you think of for fine dining, PawSox management spends a lot of time thinking about your tastes. It may surprise you to know that McCoy Stadium has a full-time chef, a wine list and music to accompany your meal. Ken Bowdish is in his third season with the club after several years as a catering chef. His job is to feed the fans who get to watch the game from one of the 12 luxury suites located at field level along the first and third base lines. Food and beverages are ordered from a menu with appetizers ranging from shrimp cocktail and fresh vegetable crudite to quesadillas, and even clam cakes – made with Bowdish’s secret recipe. These are followed by salads, New England clam chowder, chili, fajita platters, grilled chicken, sausage and peppers in marinara, wraps, pizza and giant sandwiches. Desserts are served late in the game.
Of course, the fans in the grandstand and bleacher seats have plenty to eat during the game, too. Jim Hogan, director of concessions, oversees the vendors in the stands, the carts positioned throughout the ballpark and the tented food court that he describes as a mini-restaurant with picnic tables, a band, and burgers grilled to order, bratwurst, fries (including chili and cheese), nachos and of course hot dogs. The team serves New England-made Kayem franks, as well as kosher dogs made by Hebrew National, on buns baked locally by Homestead Bakery of East Providence. “They are the staple of the ballpark,” he said, “but we have a lot more than just hot dogs.” Hogan and his staff have something for just about every fan’s taste and preference. He is very excited about the newest food cart that recently began serving hot roast beef sandwiches topped with zippy horseradish mustard sauce. These sandwiches have been wildly popular for years at the minor league ballpark in Rochester, N.Y. McCoy even has a concession stand that serves vegetarian and vegan items during the game.
As for wine, it can be ordered by the bottle in the suites with a good selection of vintages from California and Australia. Wines by the glass are served from the Wine Cart in the concession area under the stands.
Will we see sushi at McCoy anytime soon? Probably not. The demand is not there, say Hogan and Bowdish. These days most of the inquiries about the food at the park are about ingredients, particularly where food allergies are concerned. Just as they have for more than 30 years of one of the most successful franchises in minor league baseball, the PawSox food management is listening carefully to the fans. And yes, just like the old song says, they still have peanuts, popcorn and Cracker Jack.
• The Rhode Island Hospitality and Tourism Association has called on Rhode Island restaurants to apply for the 10th annual Restaurant Neighbor Award. This award is given to restaurants that demonstrate outstanding community service. Each year, the National Restaurant Association, in partnership with RIHTA, gives away $20,000 to restaurants to help support their favorite charity or community project. Winners chosen in each state are eligible for one of four grand prizes of $5,000 to help the restaurant continue its community programs. National winners also receive an all-expense paid trip to Washington, D.C., to receive the award during the National Restaurant Association’s Public Affairs Conference, held Sept. 23 to 24. The deadline to apply for the award is June 20. Applicants may apply at the National Restaurant Association’s Web site, www.restaurant.org/community. •
Dining Out with Bruce Newbury can be heard on TalkRadio 920 WHJJ-AM
Fridays at 6PM and Saturdays at 12:00 Noon. Email bruce@ brucenewbury.com.
