Fried Insects & Oysters Become Baseball Snacks in Seattle
For the past seven years, at the start of baseball season, Seattle media are invited to Safeco Field to try the new menu items curated by Seattle Chef Ethan Stowell. And this year was no different. Chef Stowell says it’s the first year they’ve invited a bunch of local restaurants to serve food at the stadium.
“We’ve got Great State Burger coming in,” Stowell said. “We’ve got Poquitos Mexican food coming in. We’ve got Ballard Pizza Company, we’ve got Bramling Cross and Dynamite Chicken coming in, Uptown China.”
Hamburgers, hot dogs, fries and peanuts are still best sellers, but Stowell and the Mariners love pushing the envelope. This year they’re introducing “Seattle wings,” which are actually fried oysters drizzled with hot sauce and Poquitos gives you the option of topping your tacos with crispy fried grasshoppers.
“Centerplate and myself and the Mariners, we don’t want to just have traditional ballpark fare, we want to do some other stuff,” Stowell said. “There’s definitely some things we do that we like to kind of experiment with.”
When I told Don O’Neill I was headed to the tasting, he suggested I find a new angle. You know, something other than “I went to the ballpark and ate free food for my job again.” So I chatted with some other people who eat free food for their job: food writers. Some of these people go to so many free media tastings, I wondered if they even have to buy groceries. Food and wine writer Chris Nishiwaki claims to go to three or four free eating events a week.
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Source: My Northwest