Fenway Park (photo by Sita Magnuson, courtesy of morgueFile.com)

Peanuts, Crackerjacks and the Fenway Frank remain in abundance at the venerable home of the Boston Red Sox, but locavores can take heart at the Park’s EMC Club, where local, seasonal ingredients go into the chefs’ preparations.

An article in the Boston Globe says, “Currently, nearly all of the ingredients used in the ballpark’s premium areas are local — particularly at the peak of New England’s growing season.”

Tradionalists Need Not Worry

Traditionalists looking forward to calorie-packed favorites while watching a game need not worry. Old favorites such as cheesesteaks, corn dogs, and Italian sausages are readily available. But those looking for fresher, healthier choices that will help support area farmers and producers have recently enjoyed Maine Lobster Ravioli, Local Sweet Corn, and Heirloom Tomato Panzenella at the EMC Club. Vermont cheddar graces the eatery’s cheeseburgers and filled grilled cheese sandwiches. Since seasonal means ever-changing, the menu is in a constant state of change.

“We found that our most important fan groups are making very sophisticated dining choices outside the ballpark, so we continue to innovate to appeal to their tastes, at every price level, once inside the ballpark,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions. Fenway’s EMC Club is operated by Aramark.

Sustainable Fare as a National Trend?

Sustainable fare at the ballpark could be a national trend. Kauffman Stadium, in Kansas City is also sourcing food locally and visitors from New York’s Citi Field and others have expressed interest in Fenway Park’s model, according to the Globe.

To view the Boston Globe article cited above, go to: The Sox' other farm team, Fenway sends its chefs and culinary students to see where food is grown

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