Hot Wings, Tater Tots, Revamped Seafood Menu & Cask Ale All Coming To Safeco Field For The 2014 Season

SEATTLE and STAMFORD, Conn., March 25, 2014 /PRNewswire/ -- During the 2014 season, the Seattle Mariners, hospitality partner Centerplate, along with its strategic hospitality design group, Centerplate Stir, and noted Seattle Chef and restaurateur Ethan Stowell, are continuing a successful collaboration that has won Safeco Field a reputation for serving locally-inspired restaurant-quality food in a ballpark setting.

Along with hot wings, tater tots, fish & chips and salmon chowder, Safeco Field's updated menu now includes cask-conditioned ale from local brewers that will pair well with the new menu offerings.

"We're very excited to bring our new seafood and wings to the ballpark this year," says Chef Stowell. "Seattle has such a great abundance of seafood and it's wonderful to offer even more of it to the fans, and the wings we've worked on are some of the best in town, and a fantastic addition to The 'Pen. I've very much enjoyed working with the Safeco Field hospitality team the last few years and it just keeps getting better and better."

Swingin' Wings
Located in the popular area known as The 'Pen, Swingin' Wings offers three takes on America's favorite finger food, smothered in sauces that get their kick from Bonache Sauce of Ballard.

• Classic Wings—Tossed with house-made "classic" wing sauce spiced with Bonache's Socorro hot sauce.
• Honey Serrano Wings—Tossed with house-made honey-serrano sauce spiced with Bonache's Hatch hot sauce.
• Barbecue Wings—Tossed with house-made whiskey-cola barbecue sauce.

At Swingin' Wing fans can get their comfort-food fill with tater tots loaded up with extras, which could unseat garlic fries as Safeco Field's favorite deep-fried treat.

• Dirty Tots—Crispy Northwest tater tots topped with Beecher's Flagship Cheddar, Carlton Farms pork belly and Bay Valley pickled peppers.
• Fried Cheese Curds—Deep-fried Beecher's Flagship Cheddar cheese curds (in a light cornmeal breading) drizzled with Ballard Bee Co. honey and topped with Bay Valley pickled peppers.
• Deep-Fried Pickles—Crispy dill pickle spears dredged in a light batter.

Sound Seafood
The wealth of fresh, local seafood that is readily available in the Seattle area inspired the re-made Sound Seafood stand, located in the Third Base Terrace Club, which features ingredients from the waters of Puget Sound and Alaska fisheries.

• Fish & Chips—Single plank of fresh Pacific cod, hand-dredged in Manny's Pale Ale batter, served with thick-cut sidewinder chips and house-made remoulade sauce.
• Oysters & Chips—Taylor Shellfish freshly-shucked oysters, hand-dredged in cornmeal flour, served with thick-cut sidewinder chips and house-made remoulade sauce.
• Salmon Sandwich—Fresh local salmon served on a brioche bun with pickled red onion, arugula and house-made remoulade.
• Crab Roll—Local Dungeness crab served on a soft roll with shredded lettuce, tomato and house-made remoulade.
• Oyster Po' Boy—Taylor Shellfish freshly-shucked oysters, hand-dredged in cornmeal flour, served on a soft roll with shredded lettuce, tomato and house-made remoulade.
• Apple wood smoked Salmon Chowder—House-smoked local, wild-caught salmon in a creamy chowder.
• Clam Chowder—House-made classic, creamy New England-style chowder.

Cask-Conditioned Ale
Cask ale is unfiltered, unpasteurized beer that completes its secondary fermentation in the container from which it's served. Known by some as "real ale," cask ale is gaining devotees among those in-the-know in the beer community.

Cask-conditioned ales from brewers from around the Pacific Northwest will be served in two locations on the Main Concourse: at the Power Alley bar in the Mariners Hall of Fame and museum, which features Northwest craft beers on tap; and at a station located near Section 129, just behind home plate.

Cask ale joins an already outstanding lineup of more than 50 beers available at Safeco Field, including craft beers from area breweries such as Georgetown Brewing Company and Fremont Brewing of Seattle, Diamond Knot Craft Brewing of Mukilteo, Skagit River Brewery of Mt. Vernon, No-Li Brewhouse of Spokane, and GoodLife Brewing Company of Bend, Oregon, among others.

Local Spirits
Seattle's burgeoning craft distillery community is represented at Safeco Field with a line of hand-crafted cocktails created by Rob Roy's Anu Apte. The cocktails, which are available at the Sound Bar, located near Sound Seafood, feature local, small-batch premium spirits from Woodinville Whiskey Company, Oola Distillery, Rogue Spirits, and Fremont Mischief Distillery.

Hot Cakes Desserts
The gooey, molten chocolate cakes, cookies, s'mores and other desserts from Hot Cakes in Ballard, which has won rave reviews and a devoted following, are coming to the Safeco Field private suites menu. Chocolatier/Founder Autumn Martin has created an array of cakes, tarts cookies and other treats for guests in the ballpark's premium suites.

About the Seattle Mariners and Safeco Field
Safeco Field is the home of the Seattle Mariners of Major League Baseball's American League West Division. Opened in July 1999, Safeco Field has drawn over 38,000,000 fans to baseball games and hosted such diverse non-baseball events as weddings, family reunions, high school graduations, major charity fundraisers, WWE WrestleMania XIX, NCAA football and Gold Cup Soccer. Over the years, Safeco Field has earned a reputation as one of the best ballparks in baseball for it's beautiful setting and excellent sight lines.

About Centerplate
Centerplate is a global leader in live event hospitality, "Making It Better To Be There^®" for more than 115 million guests each year at more than 300 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom—including three Major League Baseball parks. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Named the fastest-growing restaurant group by Nation's Restaurant News in 2011, during the last twelve months Centerplate has continued its rapid growth, adding a new division in the United Kingdom, expanding to heritage venues across Scotland, signing a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant. Visit the company online at www.centerplate.com, or connect via Twitter @centerplate or Facebook /centerplate.

About Ethan Stowell
Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolata, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Bar Cotto, Mkt., and Red Cow. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking. In July of 2013, Stowell was named one of the Best New Chef All-Stars by Food & Wine magazine, and has been honored with multiple James Beard Award nominations for "Best Chef Northwest." In 2010, Stowell launched Lagana Foods, an artisan pasta line, and began consulting for the Seattle Mariners. His work with the Mariners helps to bring local products into the ballpark for fans to enjoy. Deeply devoted to his hometown, Stowell is committed to seeing that Seattle is recognized nationally as a culinary destination. He and his wife, Angela, and young son Adrian, live in Seattle's Green Lake neighborhood. To learn more, visit www.ethanstowellrestaurants.com.

SOURCE Centerplate

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