Seafood on menu at U.S. ballparks


SeafoodSource staff

Published on
April 5, 2010

Move over hot dogs.

Shrimp, mahimahi and halibut are among the seafood species now on the menu at ballparks across the United States.

Centerplate, a foodservice provider catering to sporting and entertainment venues and convention centers, on Tuesday launched a series of new menu concepts at Major League Baseball parks in St. Petersburg, Fla., Miami, San Francisco and Seattle.

The Stamford, Conn.-based company partnered with acclaimed chef David Pasternack of New York’s Esca Restaurant to design the new Fresco Fish Taco and Ti Dave’s Po’ Boys stands at Tropicana Field, home of the Tampa Bay Rays.

Working with John Sergi, Centerplate’s chief design officer, Pasternack developed the menu, featuring Mahimahi Fish Tacos, Sausage and Shrimp Po’ Boys, as well as Pasternack’s signature Cajun Fries.

“Nothing says summer like fresh seafood and baseball,” said Pasternack. “As a lifelong lover of the game, this was a tremendous personal opportunity to improve on the dining options we offer ballpark guests. It’s time for sports and entertainment venues to serve the highest quality food at affordable prices, and we’re excited to help the Tampa Bay Rays lead the charge.”

At Safeco Field, home of the Seattle Mariners, Centerplate introduced the Sound Seafood area honoring the cuisine of Puget Sound. Menu items include Peel & Eat Shrimp Cocktail, Blackened Salmon Sandwich and Halibut & Chips.

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