A group of baseball fans were recently treated to a first-of-its-kind experience at Metro Bank Park in Harrisburg, Pa.: a food-and-beer-pairing tasting event, compliments of the Delaware North Sportservice culinary team, which operates the ballpark’s food and beverage services.
In the ballpark’s right field picnic area, Executive Chef Paul Deiana-Molnar and Chef Michael Harrant served guests a menu based on all four seasons – fall, winter, spring and summer – with beer pairings from local breweries Appalachian Brewing Company and Troegs Brewing.
The menu featured the following:
Fall: Smoked pheasant galantine with an apple and roasted root vegetable salad – paired with
Watergap Wheat Ale (Appalachian Brewing Company)
Winter: Grilled rabbit and fennel sausage with sautéed broccoli rabe, homemade pancetta and white beans – paired with Troegs La Grave (Troegs)
Spring: Roasted lamb lollipop, morel jus, stilton mashed potato – paired with Troegenator Doublebock (Troegs)
Summer: Hazelnut and Chocolate Avenue Stout terrine with a raspberry rhubarb compote – paired with Chocolate Avenue Stout (Appalachian Brewing Company)

Pictured above are Executive Chef Paul Deiana-Molnar (left) and Chef Michael Harrant -- preparing grilled rabbit and fennel sausage plates.

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