There’s a common theme among many of the new menu items at Camden Yards this season: Crab. The Maryland seafood staple can be found topped on macaroni and cheese inside a twisted bread cone. There’s also pork rinds topped with crab meat, cheese sauce and Old Bay, as well chicken tenders smothered in crab dip. Fans go through about 200,000 pounds of crab a season at Oriole Park, said Ryan Farrell, the executive chef for Delaware North, the concessionaire at Camden Yards. In planning new menu items,…
from http://www.bizjournals.com/baltimore/news/2017/04/03/why-youll-be-eating-pork-rind-chippers-and-crab.html?ana=RSS%26s=article_search
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