Mapping ballpark foodIf your trips to Oriole Park at...


July 25, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Mapping ballpark food

If your trips to Oriole Park at Camden Yards are not frequent, you may have a hard time remembering exactly where you got that great crab cake the last time. Was it on the main concourse, or the upper level? First-base side or behind home plate? Or was it on Eutaw Street?

ARA Leisure Services, which provides food at the ballpark, wants everyone to be able to find their favorite spot. They've put together a pocket-size pamphlet called the "Hungry Fan

Directory," which locates all the stands and the warehouse dining places and describes what each serves. Copies are available free at the Fan Assistance Center on the main concourse behind home plate and on Eutaw Street behind the ticket office.

The recipe calls for 1,278 pounds of ground beef, 142 pounds of onions, 174 large cans of tomatoes, diced, 136 large cans tomato puree, 852 pounds thin spaghetti, 24 pounds of sugar, 14 ounces of garlic puree, 1 pound of oregano, 14 ounces of black pepper and 189 gallons of water. What's the dish and what gathering of giants does it feed?

In fact, that's the recipe for Italian spaghetti with meat sauce "for the brigade" -- the entire contingent of midshipmen at the U.S. Naval Academy in Annapolis, some 4,000 souls. The recipe is from "Brigade, Seats!" by Karen Gibson (United States Naval Institute Press, $28.95). Ms. Gibson was for 3 1/2 years consulting executive chef at the academy.

Anyone who's ever wondered what it would be like to be a "mid" will find the book fascinating reading. There's a chapter for each of the major academy events and its particular traditions, such as I Day (induction day), the Army-Navy game, Selection Night (when senior mids choose which division of the Navy they will enter), Color Parade Luncheon, and Graduation, each followed by recipes.

Ms. Gibson, a Californian who studied at Le Cordon Bleu in London and La Varenne in Paris, is considered an expert in large-volume food preparation. She was hired in 1980 to revamp the dietary program for the midshipmen. A few of the recipes in the book, like the spaghetti sauce above, are given in brigade-size quantities, but most are for eight people. The book was first published in 1984; this new edition is revised and updated.

Here's a sample recipe that would be a good light lunch or first course for a hot summer's day.

Cantaloupe soup

Serves 8

1 cantaloupe

1/2 cup orange juice

1/4 cup honey

1/2 cup sour cream

1 cup heavy cream

fresh mint leaves

Peel, seed and cut the cantaloupe into large chunks. Put the melon into a food processor fitted with the steel blade. Puree the fruit.

Add the orange juice, honey, sour cream and heavy cream. Whirl until the ingredients are well-blended. Chill 1 hour. Serve cold, garnished with fresh mint leaves.

At Morton's at 10 W. Eager St., the usual "wine, spirits and elegant eats" are being joined by breads from Billy Himmelrich's Stone Mill Bakery in Mount Washington and Green Spring Station. According to Janis Talbott, who, with her husband, Bob, Morton's proprietor, the shop is carrying sun-dried tomato, rosemary, Italian-style, olive, brioche and sourdough breads, among others. They are also using the breads to make sandwiches. Loaf prices generally are from about $2 to $4.

Cookies for kids the shape of things to come

We'd never suggest that people might be tired of chocolate-chip cookies, but if you do your cookie-baking for kids, you might try a new shape of cookie -- kid-shape, to be precise.

ECKO Housewares Baker's Secret line of non-stick bakeware has added the Cookie Kids cookie pan, which has eight forms in "boy" and "girl" shapes. You press the dough into the forms, and bake as usual. The cookies can be decorated with icing or more chips, which could be a fun way to entertain the younger set this summer. Suggested retail price for the pan is $7.99. ECKO says it's available at retail outlets around the country.

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