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December 2, 2010

On the new concessionaire's food tour

attmanHere's my story about the Baltimore food tour the folks from Delaware North, the new Camden Yards vendors, took on a chilly Tuesday afternoon. I saw a few "It's the crab cake, stupid" comments under the article itself.

Look, these guys have heard of crab cakes. There will be crab cakes at Camden Yards. They also know that most ballpark customers have probably had a crab cake before. They also know that people will only pay and wait so long for a freshly prepared premium crab cake, and that guests on the suite level will likely pay more and wait longer for a freshly prepared premium crab cake.

The idea that the creative search for a unique, stadium-only food-item begins and ends with a crab cake is not so productive. 

The photo of Delaware North president Rick Abramson chatting with deli owner Marc Attman in the Kibbitzer Room is mine (hence the red eye). Abramson met a lot of charmers on his tour of Baltimore, but Attman wasn't trying to charm him.
Posted by Richard Gorelick at 12:30 PM | | Comments (7)


Old Bay Fried Chicken and Fries

Lake trout!

i added my comments at In Good Taste on this subject, so i will add my suggestions here as well(i have season tickets and go to about 20+ games a year so i think i have some experience with the OPACY concessions):

andy nelsons bbq

how about a steamed crab section where people can get steamed crabs and stand at a table with brown bags over top and crack some crabs along with the crack of the bat. that would be epic.

same for oysters. oyster shucking section in view of the field. mmm.

steamed shrimp with old bay/potatoes/onions

italian fried rice balls from di pasqualles

sandwiches from trinacria

how about some more ethnic options: indian/kabobs/helmand pumpkin app.

same goes for more healthy options. this is a must in my book. i go to a lot of games a year. i don't want a hot dog every time. nor does my GF (we usually get the seafood cobb salad from georges 'to go' for the games she goes of the best seafood salads in the city imo)

also - PLEASE increase the microbrew options. resurrection, heavy seas, flying dog, brewers alley, evolution, NATTY BOH (even though it's not brewed here anymore it's part of our "culinary" identity) + other regional options: philly has a ton of microbreweries: lancaster brewing, stoudts, victory, flying dog (delaware), yards

I'm with ryan97ou on needing more healthy choices. Aramark's offerings were severely lacking in that area; even last year, when they started offering healthy options, they basically only sold veggie dogs and hummus. I'd like to see grilled chicken, veggie burgers, different types of salad, maybe even sushi. It works in Seattle, it can work here, judging by the number of sushi restaurants in town. I applaud Delaware North for their unique approach to determining what will sell inside the stadium. Now we just need Angelos to figure out how to get a winner on the field, and we'll be all set.

No way will they have a genuine blue crab crab cake available for all at Camden Yards. It will be the Phillips Asian swimmer special at jumbo lump blue crab prices. So I don't know why all those folks are crying about what will surely be an inferior product that does not adequately represent the region.

Anyway, these folks put on a good show, but I'll believe it when I see it. I expect the same old ballpark fare with a couple of options like Boog's and Attman's. You know... exactly like what they have now.

I'm with ryan97ou on all his remarks, but especially regarding the microbrews. I know Brewer's Art beer isn't produced in large enough quantities to be served at Camden Yards (of course, a sweet contract would probably change that) but more options would be welcome....

how about serving the fans a gourmet baseball team?

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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