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Despite a cold rain pounding the field and Mother Nature’s refusal to acknowledge the calendar, baseball season got off the ground in Philadelphia Tuesday night. Not on the field, of course, but in the Hall of Fame Club at Citizens Bank Park, 1 Citizens Bank Way, where the Phillies’ new ballpark menu items, apparel and “phan” friendly technology were unveiled.
A crowd of season-ticket holders, media and special guests gathered for the party, hosted by the Philly’s radio broadcast team of Scott Franzke and Larry Andersen. Various members of the Phillies’ marketing team helped unveil everything from the return of classics like The Schmitter and Tony Luke’s to the arrival of Wayback Burgers and a slew of outrageously topped hot dogs.
“We take great pride in making the fan experience the very best at Citizens Bank Park,” Michael Harris, Phillies director, marketing and special projects, said. “Our new off-the-field lineup will no doubt entice fans of all ages.”
In section 134, the famous Phillies Frank will be livened up this year with four varieties being offered that will rotate by homestand. Back again will be the South Philly Dog topped with roasted red peppers, sharp, provolone and broccoli rabe. The cheestesteak dog, whose toppings need no explanation, will be available in section 122, Other creative combos will include:
New England Dog: Boston baked beans, bacon crumbles and shredded cheddar cheese on a New England-style bun.
Carnegie Dog: Pastrami, Swiss cheese and Thousand Island dressing.
Cuban Dog: Roasted pork, pickle chips and Swiss cheese.
Left-field staple Harry the K’s will be adding to their lineup of sandwiches. As the Phillies have always done, they will bring some local flavor and a bold approach. The Northern Liberties Roast Pork stands out thanks to the Yards ale jus that blends in superbly with the herb-salted pork, fontina and hot pepper relish squeezed into the roll. A brisket stack sandwich is composed of slow braised brisket, pancetta, raclette cheese spread and a fried egg. Ballpark overindulgence personified, eating these options anywhere else may bring some serious guilt but not under the summer sun as fans hear the crack of a bat and the roar of the crowd.
In addition to the vast selection of crafts around the stadium, this year the Phillies took it upon themselves to dabble in the wine trade. The team has partnered with locally based Chaddsford Winery to create their own house blend that will be available in section 142. A blend of Chancellor, Chambourcin, Pinot Noir and Noiret this rich red is punctuated with notes of black cherry and hints of pepper with a cocoa finish. Though the previous sentence doesn’t seem to belong in a column about ballpark food that doesn’t mean the glass wouldn’t be a nice change of pace for regulars at the ballpark. For those who prefer beers at the game but still want to give it a try, the Phillies wine will be available at select stores around the tri-state area. The makers suggest lamb, game and beef dishes, sausage and Mexican foods as great pairings.
With only four short days separating the team from opening day against the Boston Red Sox (3:05 p.m. Monday), what fans will see on the field this season is still very much in question. The eating and drinking portion of it, however, will be as great as 2008. Well, almost. SPR
Contact Columnist Tom Conway at tconway@southphillyreview.com.
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