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Delaware North Companies Sportservice Adds Chefs and Creates Special Menus for Indians Fans to Savor ALCS at Jacobs Field

Boston- and Autumn-Themed Dishes Highlight Terrace Club Menus for Next Week’s Games
Unlimited Favorites Available at Club Lounge for Tribe Pride Parties Tonight, Saturday


CLEVELAND (Oct. 12, 2007) – Delaware North Companies Sportservice is preparing to ensure Indians fans can truly savor the first American League Championship Series at Jacobs Field since 1998.
Sportservice has added chefs and vendors to serve the capacity crowds and created special menus in the Terrace Club for games 3, 4 and 5 against the Boston Red Sox, which are scheduled for Monday, Tuesday and Thursday nights at Jacobs Field.
Rick Abramson, Sportservice’s president, said the company is eager to once again demonstrate its experience and expertise in sports hospitality with the games in Cleveland.
“Sportservice is extremely proud of having been able to serve Indians fans in Cleveland since Jacobs Field opened in 1994,” Abramson said. “We work with the Indians to ensure fans are having a great experience at the ballpark.”
Last year, Sportservice fed the fans at all of the games of the World Series, at the new Busch Stadium in St. Louis and at Comerica Park in Detroit, where Sportservice began its first major league concessions contract in 1930.
“With concessions, we’re using fresh ingredients and having our staff prepare foods while interacting with the fans, in some cases even customizing their orders,” Abramson said. “In our clubs and suites, we’re continuing to provide more fans with a dining experience similar to what they have at the best restaurants in their cities.”
Chris Angne, general manager for Sportservice at Jacobs Field, said his staff is ready to serve up quite a feast.
“In addition to Terrace Club Chef James Major and his staff, we’ll have 10 additional chefs from other Sportservice venues such as Soldier Field in Chicago, Great American Ballpark in Cincinnati and Comerica Park in Detroit, plus Sportservice Corporate Chef Rolf Baumann,” Angne said.
“During the season, as well as our home games last week against the Yankees, the ‘Clam Bake,’ a Boston-themed buffet, was by far our most popular. We’re using that menu for Game 3, and our chefs have created special menus for the first two games that feature several Boston seafood entrées and autumn-themed dishes,” he said.
A few highlights of the Terrace Club menus (Note: full menus are available upon request):
Game 3: Smoked prawns; lobster spring rolls; gorgonzola pear salad; truffle-rubbed pork; spicy pumpkin risotto; and roasted organic hens, herb gnocchi and brie fondue.
Game 4: Ahi tuna carpaccio; ginger pumpkin soup; artisan breads and regional cheeses; steamed king crab legs, hot butter, Meyer lemon pepper sauce; wild caught salmon bake; soy-braised short ribs; and wild mushroom potato tart.
Game 5: (Clam Bake) Whole, boiled Maine lobsters; steamed little neck clams; hand-rolled sushi; roasted herbed chicken with rosemary red potatoes; stuffed banana peppers; and beer-brined beef coullate.
Angne said the same culinary expertise is going into preparing suite menus, which will feature a selection of dishes offered in the Terrace Club and traditional favorites.
In addition, many fans discovered the great offerings of the all-inclusive Club Lounge during the Tribe Pride Parties for the Indians’ road games against the Yankees. Once again, the Club Lounge will offer fans the “Ultimate Fan Experience,” a general admission club seat to watch the game on the Jumbotron and all you can eat for $25.
Games 1 and 2 – Club Lounge Menu Highlights: Caesar salad; char-grilled hamburgers; Sugardale hot dogs; breaded onion rings; and action stations with various style chicken wings, ballpark nachos, and pan pizzas.
Angne said Sportservice also added about 100 additional vendors for the home games against the Yankees and will again do so for the games next week. This will continue to ensure fans can get the concessions they want while not missing much of the action on the field, he said.