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Centerplate Introduces Signature Menu Concepts for Fans of Tampa Bay Rays

Leading hospitality provider to partner with Chef David Pasternack to introduce feature menus for 2010 Tampa Bay Rays season

STAMFORD, Conn., April 6 /PRNewswire/ -- Centerplate, the leading hospitality provider to North America's premier sports stadiums and convention centers, announced today that it will partner with Chef David Pasternack, Executive Chef at New York City's Esca restaurant and author of "The Young Man and the Sea: Recipes and Crispy Fish Tales," to create two new feature concession stands at Tropicana Field, home of the Tampa Bay Rays. Combining Chef Pasternack's passion for seafood, vast expertise in flavor pairings and penchant for cheerful presentation, Centerplate's new Fresco Fish Taco and Ti Dave's Po' Boys stands will feature signature menu items Pasternack created especially for Rays fans.

The new marquee concessions are a key feature of Centerplate's commitment to increasing value menu options for the customer, enhancing the overall fan experience and raising the level of hospitality at Tropicana Field. "Chef Pasternack's signature items will give Rays fans one more reason to cheer at Tropicana Field this year," says Brian Auld, Senior Vice President of Business Operations for the Rays. "The fish tacos and po' boys are great additions to the wide variety of quality and affordable food options offered at the stadium."

"Dave's a good friend and a chef of the highest integrity-his approach to food is deceptively complex in its simplicity," says John Sergi, Chief Design Officer of Centerplate. "With Dave's vast knowledge of seafood, he's the perfect guy for Tropicana Field and furthers the Centerplate philosophy where the concepts we develop are not just designed to feed, but also to engage."

"Nothing says summer like fresh seafood and baseball," says Pasternack. "As a life-long lover of the game, this was a tremendous personal opportunity to improve on the dining options we offer ballpark guests. It's time for sports and entertainment venues to serve the highest quality food at affordable prices, and we're excited to help the Tampa Bay Rays lead the charge.''

The menu for Fresco Fish Taco includes soft-shell tacos stuffed with seasoned and grilled fresh mahi-mahi topped with a tangy cabbage slaw, warm tortilla chips, and a choice of tropical pineapple salsa or salsa fresca creamy queso dip, as well as a selection of drinks including Presidente beer.

Ti Dave's Po' Boys, grew out of Pasternack's love of Cajun food, particularly its use of fresh seafood and bold flavors. ("Ti" is the Creole word for "little.") Ti Dave's Po' Boys offers a taste of New Orleans to Rays fans with two distinct Cajun po' boy sandwiches: grilled fresh shrimp or artisanal andouille. Each sandwich is smothered with crunchy slaw, sweet peppers and a zesty Creole mustard all sandwiched in a fresh French baguette. Also available are Chef Pasternack's famous Cajun Fries, served extra crispy and topped with a secret blend of seasonings; and Louisiana's own Abita beer.

About Centerplate

Centerplate crafts and delivers "Craveable Experiences. Raveable Results." in 250 prominent sports, entertainment and convention venues across North America. Centerplate has provided services to 11 Super Bowls, 19 World Series, key events for the Democratic and Republican National Conventions, the South Beach Wine and Food Festival, Art Basel Miami Beach, 15 official U.S. Presidential Inaugural Balls and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Visit the company online at

About David Pasternack

In 2005, The New Yorker identified Dave's strength as "knowing when something needs a little something." Similarly, Frank Bruni, in his three-star New York Times review of ESCA, called Dave a "fish whisperer." Indeed, Dave respects the nuances of fish cookery and embraces its subtleties. In 2004, the James Beard Foundation recognized Dave as Best Chef: New York City. He's also an avid fisherman and is equally enthusiastic about catching fish as he is about serving it. At ESCA, freshness reigns, whether it's a just-caught halibut from the Pacific, flown in a few hours before dinner or a local striped bass caught by Dave himself at home on the Long Island Sound.

SOURCE Centerplate

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