Food and Beverage
F&B That's Outta the Park
Chef Flavien Trichery hits a home run at New York's Citi Field.
By Andrea Doyle
August 3, 2010
While it's true that no trip to the ballpark is complete without a hot dog slathered with mustard, it's probably not the best way to enjoy the Kobe "dogs" available to meeting and event attendees at Citi Field, which opened last April. Meetings are a new market for this home of the New York Mets, an $850-million field of dreams.
"The former home of the New York Mets, Shea Stadium, didn't have any space to host events. The Mets proactively designed the new ballpark to include many different flexible spaces for a variety of functions, enabling the ballpark to be used year round," explains Heather Collamore, director of Metropolitan Hospitality at Citi Field, which runs all the non-game-day events at the ballpark. She says Citi Field hosted 93 events its first year and is slated to host more than 100 this year, including 50 corporate events.
As much baseball imagery as a group wants can be incorporated into an event. Former Mets players are available for meet-and-greets; there are tours of the park; an appearance by Mr. Met, the team's big-headed mascot; and even batting practice sessions.
With close to 20 spaces on six levels, groups of any size from 25 to 42,000 can be accommodated. There is a state-of-the-art 150-seat auditorium, a business center, and a press conference room. The Jackie Robinson Rotunda, which celebrates the life of the baseball great, with a 160-foot-diameter terrazzo floor and 70-foot-tall brick archways, is a popular place for cocktail functions and trade shows.
Metropolitan Hospitality Chef Flavien Trichery may be well-versed on the New York dining scene, but most groups want some sort of baseball fare incorporated into food and beverage functions. Chef Trichery has taken it to a whole new level. From the grilled mini Kobe dogs in potato buns with homemade sauerkraut to house smoked beef brisket, planners are incorporating a whole lot more than peanuts and Cracker Jack in their menus.
Not only can groups select a Metropolitan Hospitality menu but they may also design their own from Drew Nieporent's Myriad Restaurant Group that includes Tribeca Grill, Nobu, and Corton.
"Queens . . . A Taste of the World" was an example of the types of large-scale events that can be held at the ballpark. Over 40 local restaurants offered samplings in the upscale Caesars Club to the nearly 1,000 guests who were in attendance. Some of the highlights were fresh oysters, clams, and shrimp from London Lennie's; sea scallop ceviche from De Mole; and a cake that was an exact replica of the retro-designed ballpark created by Cascon Baking Company.
Here is a recipe for a favorite dish of meeting groups.
House Smoked Beef Brisket with Cole Slaw and Frizzled Onions on Ciabatta Bread
Brisket Rub
.25 Pounds--- Brown Sugar
2 Tablespoons--- Ground Black Pepper
2 Tablespoons--- Kosher Salt
1 Tablespoon--- Chili Powder
1 Tablespoon--- Paprika
1 Tablespoon --- Granulated Garlic
1 Tablespoon--- Cumin
Combine all ingredients in a bowl and mix thoroughly.
Cole Slaw
5/8 Cup--- Mayonnaise
3 1/3 Tablespoons--- White Vinegar
2 1/2 Teaspoons--- Granulated Sugar
3/4 Teaspoon--- Whole Celery Seeds
1/3 Teaspoon--- Ground Black Pepper
1 1/2 Pounds--- Green Cabbage--- Shredded
3/4 Teaspoon--- Kosher Salt
7/8 Ounce--- Shredded Carrots
Combine Mayonnaise, White Vinegar, Granulated Sugar, Whole Celery seeds, Black Pepper & Kosher Salt to make a dressing. Combine Shredded Cabbage and Shredded Carrots in a bowl, add dressing and toss together.
Frizzled Onions
2 Pounds--- Spanish Onions--- Cut in rounds as thin as possible
1/2 Pound--- All Purpose Flour
2 Tablespoons--- Kosher salt
1 Tablespoons---Ground Black Pepper
2 Cups--- Butter Milk
Soak the sliced Onion rounds in Butter Milk.
Combine the A/P Flour with the Kosher salt and Ground Black Pepper. Drain off the Butter Milk and toss the Onions in the Flour mixture. Fry at 350 degrees until Golden in color.
Take 1 Beef Brisket (about 8-10 pounds) and rub the Brisket rub into the meat. The rub needs to be on all sides of the Brisket.
Place into a Smoker at 175 degrees for 18 hours.
When the Brisket is done let it “rest” for about 20-30 minutes and then it can be chopped up. This can be done by using a large Chef’s knife or a cleaver.
To build the sandwich use a Ciabatta Roll or any type bread you like, mound about 6 ounces of the Beef Brisket, drizzle the BBQ Sauce of your choice on the Brisket. Place about 2 or 3 ounces of the Cole Slaw on top of the Brisket and then top with the Frizzled Onions.
Conveniently located, Citi Field is not far from Manhattan as well as LaGuardia and John F. Kennedy International Airports. For more information, go to
www.metropolitanhospitality.com.
Originally published Aug. 1, 2010