Friday, April 28, 2017

Tips for Ornamental Grass Maintenance: Prune with Fire


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“Grass is the forgiveness of nature — her constant benediction. Forests decay, harvests perish, flowers vanish, but grass is immortal.”
(John James Ingalls – 1872)

In an era of increasing climate chaos - the traditional early spring pruning of deciduous grasses can be a moving target.

Regardless, Spring in cool climates remains the time to prune ornamental grasses. But traditional spring - is at best hard to get a handle on. One day it’s hot then it’s not. By the beginning of May, you should have your grasses pruned.

Here I’m talking about the deciduous grasses that go from green to golden straw in the winter.

I leave the grasses in place in the winter for my own garden and my clients’. The birds and other pollinators appreciate the in-place grasses for a variety of reasons, including food and shelter.



In addition, the grasses look glamorous in the winter landscape - capturing snow and glistening bits of ice.
Or one can use the golden winter grasses to tie up a fig, as my client did. Beautiful.

Plus, the ornamentals marry up with a variety of plant companions that continue to look dazzling in the autumn landscape garden.







My horticultural experience with ornamental, clump grasses in our Zone 7 is to prune or cut back in mid March to April.

The rather newbie grasses can be tied at the top - along the grass stems to prevent the cut dead material from blowing away and makes removal easier.
This insures that the new green shoots can emerge and grow to full, robust stature.
You can also divide the grasses - just like a perennial.

However, the more mature ornamental grasses can be comprised with just a straight away cut in the Spring. What I call “Fire Farming” or burning of the grasses is most beneficial.

I learned this technique from Chanticleer Garden’s Bill Thomas at a New York Botanical Garden lecture.

As an aside, I have to add - Bill Thomas was ever so kind to my family: providing a most memorable Chanticleer-guided tour following a family wedding at Villanova the day before. So coming in on a Sunday was a true courtesy. I’m sure Bill did it as horticulture love as I was then the Director of Communications at Brooklyn Botanic Garden. Nevertheless, I was astonished he was our garden guide! We’re forever grateful -- still talking about it, as a matter of fact. And as a result of that tour, me and my husband Bill were so inspired by the beauty of the asparagus and it’s lovely fronds and delicious spring edibles - we’ve grown it ever since. Thank you again…

Who started the Burning of Ecosystems?
With regard to the ornamental grasses and Chanticleer’s burning of the grasses - Bill explained it’s an ancient Native American tradition the Gardeners learned.

I further researched and found Native Americans practiced a kind of “Fire Farming” - and according to Native Tech, “...often beginning with a prayer or ceremony to attract positive energies….” to: “Improve growth and yields - Fire was often used to improve grass for big game grazing (deer, elk, antelope, bison), horse pasturage, camas reproduction, seed plants, berry plants (especially raspberries, strawberries, and huckleberries), and tobacco."

And further:
“Burning to establish or keep … resource diversity, environmental stability… and maintenance…”


Why should you do it? Why bother “Fire Farming” your ornamental grasses? For the same reasons. Burning provides a healthier growing condition for the grass to continue a round, summer green girth growth.

It helps eliminate or mitigate the “donut hole” that can develop over time with ornamental grasses in bloom. How will you know when to pursue “Fire Farming?” When the grasses continue to grow “around” the clump. Over time, that kind of circular growth diminishes the robust look and health of the grass.

Maintenance
So here’s a quick How-To for burning your ornamental grasses in order to keep them healthy and looking their best.

Not unlike the Native Americans, you may want to start your Fire Farming with a prayer! 
Seriously - the good horticulture procedure takes attention, safety precautions are a must, but it’s easy - and even a bit fun. The new growth can more readily emerge with the burning process.

You’ll need:
  • String
  • Electric pruners
  • Hand-held propane Torch
  • Water hose with sprayer
  • Long sleeves and gloves
Procedure:




  • Monitor the weather reports and choose a day that is not windy
  • Tie up the stems or culms, and top with string and cut the grasses at ground level. 
  • Take the spent stems to your town’s recycling center or compost if you can. (these stems will not break down quickly!)
  • Use the propane torch to burn the center of the grasses. This may take a few attempts. Don’t expect to get an even burn all at once. 
  •  Torch or burn in small stages, making your way around the grass’ center.


When finished, douse with water from the hose you have placed near the operations. Use the water if the flames do burn to high or start to spread. But remember, once you wet the grass, you can’t burn it again until it dries.



So there you have it. An historical - and easy - way to nurture your ornamental grasses to achieve longer, healthier plant life. The grasses add such beauty to the landscaped garden: texture, color, architectural structure…

Tips on Landscaping with Grasses from Digital Commons at USA Education, courtesy of JD Gunnell. Plant now for impact in the garden in every season.


Grasses for impact:

Andropogon gerardii (Big bluestem)

Arundo donax ‘Variegata’ (Giant reed)

Calamagrostis x acutiflora (Feather reed grass) 

Miscanthus sinensis (Japanese silver grass)

Panicum virgatum (Switch grass)

Pennisetum alopecuroides (Fountain grass)

Schizachyrium scoparium (Little bluestem)

Grasses as a groundcover:

Bouteloua gracilis (Blue grama)

Buchloe dactyloides (Buffalo grass)

Carex pensylvanica (Pennsylvania sedge) - 

Hierochloe odorata (Sweet grass)

Koeleria macrantha (Prairie June grass)

Grasses for shade:

Carex sp. (Sedges)

Chasmanthium latifolium (Northern sea oats) - 

Deschampsia sp. (Tufted hair grass)

Hakonechloa (Japanese forest grass)

Milium effusum (Wood millet)

Grasses for dry sites:

Andropogon gerardii (Big bluestem)

Blepharoneuron tricholepsis (Pine dropseed) - 

Bouteloua gracilis (Blue grama)

Elytrigia elongata (Tall wheatgrass)

Koeleria macrantha (Prairie June grass)

Lymus cinereus (Basin wild rye)

Nassela virdula (Green needle grass)

Schizachyrium scoparium (Little bluestem)

Sorgastrum nutans (Indian grass)


Enjoy the garden glamour of ornamental grasses!

Wednesday, April 19, 2017

Garden to Glass Spring Cocktail Recipes

Garden to Glass Cocktails 

Cherry Blossom Cocktail

This recipe is from a vintage 1952 Japanese pocket-sized recipe book I inherited when the couple we purchased our country house from left it behind the bar. The recipes are printed in both English and Japanese Kanji. The Bartender's Guide to the Best Mixed Drinks, by “Kappa” Kasuga Boeki KK, Tokyo, Japan, and distributed by Charles E. Tuttle Co.

After some sleuthing, I found out Mr. Tuttle was one of the great characters of the international book trade. Stationed in Japan during the occupation, he was a scholar of American and Japanese literature, a successful businessman, and husband to Reiko Chiba, a beautiful woman from the wealthy, Japanese Hokkaido family, who he married right after World War II. Tuttle was also known to be a prodigious drinker and it is written he “was not infrequently tossed out of, and off, bars and restaurants, golf courses and tennis courts, on six continents - unabashedly, and not without some élan.”

My own experience with all things Japanese has been much more artful - though while visiting Japan on numerous business trips, we did enjoy a fair share of spirits – usually sake. Over the years, I toured throughout many beautiful regions in Japan visiting gardens and shrines – the clouds even parted as we traveled past the venerable Mt. Fuji. Later, working at New York’s best botanical gardens, I celebrated the spring season of Hanami, brimming with the ephemeral beauty of the sakura matsuri culture.





Ingredients:

1 oz. Cherry Brandy

1 oz. Brandy

¼ Teaspoon Curacao

¼ Teaspoon Lemon Juice

¼ Teaspoon Grenadine


Method:

Shake Well with Cracked Ice (sic) and strain into 3 oz. Cocktail Glass


Sakura Garnish:

No garnish is noted in the vintage cocktail recipe. Perhaps such accessories so soon after a tragic war were too luxurious and frivolous. In fact the entire Bartender’s Guide offers virtually no garnish suggestion.  Today, we use fresh cherry blossoms as garnish.

Wrap a pickled cherry blossom in its own leaf, spear onto a cocktail pick with a cleaned lime rind “knot” at the far end. The cherry blossom and leaf can be eaten.

Cocktail Composition and Food Pairing

Serve with pretty green matcha tea bean cakes and wagashi, the traditional Japanese sweet that is made in a breathtaking variety of decorated confections.




Or make some sakura cookies.

Add simple cotton cocktail napkins.

Decorate the setting with cherry blossoms placed in sake pitchers or the organic stoneware or earthenware vases. Throughout the tablescape, sprinkle pretty pink cherry blossoms -- referred to as “pink snow” and is believed to bring good luck.

Sakura cherry blossoms are one of the best-known symbols of Japan. Sakura are not only beautiful, but they also have a subtle flowery or nutty flavor. Sakura flowers are used as a decoration for sweets or are cooked and served with rice. You can eat the blossoms and the leaves, pickling them in salt and umeboshi vinegar

The sakura leaves have the most intense aroma and are used therefore used as powder or as a whole to enhance the flavor of cookies or Japanese style sweets.

KOSAKA

Keeping with the Hanami and cherry blossom viewing seasonal experiences, I just got word from my dear friend, the talented artist and horticulturist, EunYoung Sebazco, KOSAKA Art Curator, that the exquisite restaurant is celebrating the Cherry Blossom Season with Japanese culinary culture.

Please join KOSAKA’s exclusive master sushi chef Yoshihiko Kousaka in a special event on 30th April. The seats are very limited, please reserve your tickets at Eventbrite. https://www.eventbrite.com/e/chirashi-sushi-making-tasting-tickets-33729776670

Chef Yoshihiro Kousaka is as an exclusive master sushi chef at KOSAKA will host an exclusive Japanese culinary experience in this Hanami season at KOSAKA.
The guests will learn how to make colorful Chirashi Sushi from fresh ingredients.

Photo courtesy: KOSAKA

At the end, the guests will be seated and tasted. Chirashi Sushi will be paired with sakes which is specially selected by KOSAKA sake sommelier.

Kanpai!

More Garden to Glass Cocktails




Photo courtesy of Conor Harrigan

Bittersweet Boba - Created by Pamela Wiznitzer, Seamstress

Ingredients:

.5 oz Campari

2.5 oz Strong Brewed Black Tea

1 oz Milk

1 oz Vanilla Syrup

.5 oz Grand Marnier

Campari-infused Tapioca Boba*

Edible Red Glitter for glass rim (Try Disco Dust from NY Cake)

Method:

Rim glass with edible red glitter and fill with Campari-infused boba. Shake all ingredients and strain over the boba.

*Campari-infused Tapioca Boba

Purchase plain boba (available online or at specialty grocery stores) and boil for about 30 minutes. Drain boba from pot and let steep in a mixture of 1 cup Campari and 1/3 cup sugar.





Photo courtesy of Montelobos Mezcal


Smoking Rose Paloma - Recipe by Ashley Conway

Ingredients:

5 parts Q Drinks Grapefruit Soda

2 parts Montelobos Mezcal

¾ part fresh lime juice

½ part rose simple syrup

For the flower ice: Fill a glass 1/4 the way full with water. Add rose petals. Prop on it’s side in the freezer, making sure it doesn’t spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP, just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!

Method:

Add all liquid ingredients except Q Drinks Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won’t melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.

Photo courtesy of Nolet's 


NOLET’S Silver Basil Smash

Ingredients:

2 oz. NOLET'S Silver Gin


12 Fresh Basil Leaves


0.75 oz. Lemon Juice


0.33 oz. Simple Syrup

Method:
Muddle basil leaves with simple syrup and lemon juice in a mixing tin. Add NOLET'S Silver, ice and shake well. Strain into an ice-filled Collins glass.

Garnish:

Perch a homegrown or market-fresh washed basil leaf and lemon wedge. You can insert the basil stem into the wedge or position the stem side down and leave up so that every sip imparts the aromatic, garden-to-glass bliss.




Photo courtesy of Reyka

Reyka Southside

Ingredients:

2 parts Reyka vodka

1 part fresh lime juice

¾ part simple syrup (1:1)

4-6 Mint leaves

Method:

Combine all ingredients together in cocktail shaker and double strain and garnish with mint leaves.

Reyka Vodka is an Icelandic born vodka and provides a smooth and crisp base for both complex and simple cocktails.




Photo courtesy of Sailor Jerry


Sailor Jerry Ginger Apple Cooler

Ingredients:

1 part Sailor Jerry Spiced Rum

½ part ginger syrup

¾ part apple juice

¼ part fresh lemon juice

1 ½ parts Q Club Soda

Method:

In empty mixing glass, measure Sailor Jerry. Add ginger syrup, apple juice and fresh lemon juice. Add ice and shake vigorously. Strain into chilled highball glass and fill with ice. Top with soda water and garnish with candied ginger.

Sailor Jerry Spiced Rum is a Caribbean Rum blended with 100% natural spices and flavors.





Photo courtesy of Ancho Reyes

Ancho Verde Margarita

Ingredients:

1 part Milagro Silver Tequila

1 part Ancho Reyes Verde

1 part Fresh Lime Juice

1/3 part Agave Nectar

Method:

Add all ingredients to a shaker, add ice, shake hard and strain over fresh ice into a rocks glass with half its rim salted. Garnish with a lime wheel.





Photo courtesy Montelobos Mezcal

Dances With the Wolves

Ingredients:

2 parts Montelobos Mezcal

1 part Lime juice

¾ part Pineapple gum

2 parts Sparkling water

Dehydrated pineapple slice and hoja santa leaf for garnish


Method:

Combine ingredients in a shaker and shake. Strain over fresh ice cubes in a stemless wineglass. Top with soda. Garnish with pineapple slice and hoja santa leaf





Photo courtesy of Drambuie


Drambuie’s Frozen Sangria

Ingredients:

3 parts Drambuie

1 ½ parts Q Soda

1 part Triple sec

1 Cup White Wine (Chardonnay is perfect)

1 part OJ

1 part Fresh Lime Juice

1 part Honey

2 cups Frozen Berries

10 Dashes Cherry Bitters

Method:

Add all Ingredients to a Blender and blend until smooth. Garnish with skewered berries with basil sprig.
Drambuie is made from a delightful combination of scotch whisky, heather honey, herbs and spices.





Photo courtesy of Q Soda


Blood Orange Soda by Colleen Jeffers

1 part syrup*

5 parts Q Club Soda

Lime

Rub the inside of the glass with whatever herb you have on hand such as mint. Combine ingredient and stir. Finish with a hearty squeeze of fresh lime

*Syrup Recipe: Equal parts squeezed/strained blood orange juice with sugar in a blender. Blend on high just until combined.





Photo courtesy of Hudson Whiskey


New York Manhattan

Ingredients:

2 parts Hudson Whiskey Manhattan Rye

¾ part Sweet Vermouth

1 dash each of aromatic and orange bitters

Method:
Add ingredients to a mixing glass and stir (don’t shake!) until well-chilled. Strain into a cocktail glass. Peel a silver dollar-sized twist of orange peel and express oils from the twist onto the surface of the drink and discard. Garnish with a cocktail cherry or two.
Hudson Whiskey, the first legal pot-stilled whiskey distilled in New York state since prohibition, sources 90% of its grains from within 40 miles of the distillery.




Photo courtesy of Drambuie


Honey Sour

Ingredients:
1 ½ parts Drambuie

¾ parts Monkey Shoulder

¾ part Lemon Juice

3 slices Ginger

Egg White

Method:

Muddle Ginger with Drambuie, then add the other ingredients. Dry shake, then add ice and shake again. Fine strain out the ginger and garnish with Angostura bitters

A riff on the popular Sour and the oft-copied neo-classic Penicillin, Drambuie’s honey & spices complement the silky mouth feel from the egg white.


Rider + National Sawdust

Under-the-radar Williamsburg gem National Sawdust is an artist-led non-profit venue that attracts and fosters emerging talent like violinist and violist Miranda Cuckson and Icelandic quartet The Nordic Affect. Designed by Bureau V, the stunning space shares a building and a mutually supportive relationship with Rider, a contemporary American bistro dishing up globally-inspired cuisine and laid-back sophistication under the helm of James Beard Award-winning Chef Patrick Connolly.

Both a destination eatery and a neighborhood favorite, Rider serves elevated concessions to concertgoers--think duck confit wrapped in chard, fried chicken nuggets with whole grain mustard and griddled mortadella--and stays open late for those hungry for more. Guests are welcome to pop in before or after a show for a dinner off Rider’s dynamic and tightly curated menu, plus a full bar program with cocktails like the Mister Rogers Flavorhood, made with vodka, hibiscus syrup, all-spice dram and lemon.

Cheers!



Dinner at Rider - photo courtesy of Rider


Brooklyn Bazaar

Located in Greenpoint’s land-marked Polonaise building, Brooklyn Bazaar wears an array of hats from weekend flea market, karaoke bar and arcade to comedy stage and live music venue with headliners like Black Marble and Princess Nokia. It’s also home to a busy outpost by well-loved Williamsburg restaurant The Brooklyn Star, so patrons can pair their punk rock and ping pong games with Texas-style Chicken & Waffles, Catfish and Grits or Crispy Brussels Sprouts and wash it all down with a Kelvin Slush Guava Margarita.

Baby’s All Right

Everybody’s favorite indie haunt, Baby’s All Right keeps South Williamsburg energized with frequent live sets by underground favorites like Chairlift and Monogold and themed DJ nights like Drake Night. The venue’s attached restaurant keeps music lovers and barflys well-fed with an eclectic menu full of dishes that crisscross the globe, from The Risky Chicken, a Thai fried chicken and papaya salad, to Swagoo Poutine, a Green-Curry Fried Rice Burrito and a classic mushroom burger.

Wednesday, April 12, 2017

How to Create a Spring Tablescape Design with a New Perspective





I was looking to design a spring tablescape that was happy change -- not only from the winter and Lunar New Year tablescapes that I had recently featured on our dining room country house table - but a different look. And to use nature's seasonal colors and themes.

Here I played with the the visual of the vase. Rather than a more traditional vase where all the cut florals are in either tall or low vases -- where the blossom takes center stage - I stood the tulips up - and it created an entirely new look.

With four tall vases -- odd numbers are usually best in landscape garden design compositions as well as tablescapes - no need for all matchy/matchy. However, here the “even-steven” number of the vase focal point worked just fine.

I filled the bottom of the tall vases with cut blue decorative glass.

I placed them on round mirrors to amplify the look and create more visual interest for seated dining guests.

I brought out my happy, little glass bunnies that accessorize all kinds of spring home decor displays.
Tiny blue candles worked. And the speckled blue eggs are another spring decorating favorite. Here, I grouped around the vases; the mirror centerpieces makes it look like there are oodles of eggs!

Still, the tablescape display called out for more. I tried the glass candle holders in varying sizes. I filled the candle bowls with spring peas - usually used for split pea soup - and nestled the blue floating candles on top of the peas.

I added the tiny garden ornaments place/name holders and just like that -- the glorious spring colors of yellow, blue, and green beamed joyfully.
You can use any color combinations that blends or reflects your home decor or spring spirit! I updated the tulips today with a yellow/tangerine or sunrise/sunset hue. Beautiful.


The change-up in the height and style of the tulips in the vase standing up makes the viewer linger to enjoy.

It works!

If you’re looking to design a tablescape that will make your spring guests swoon, consider this design.

Cheers!




Monday, April 10, 2017

NEW YORK YANKEES Food & Drink Preview - What to Eat at Yankee Stadium








The New York Yankees invited the New York press to a sneak preview of their 2017 food and drink enhanced menus and unveiled new, exciting, and fan-friendly spaces and concession options which the franchise went to great lengths to point out will be available for all Yankees fans to enjoy throughout the 2017 season, beginning with the Yankees’ home opener on Monday, April 10 vs. the Tampa Bay Rays.

So it was appropriate that me - a stalwart Gotham-based food and drink writer and entertainment curator - along with Teri Lewkow, superior Yankee fan here and in Florida for Yankees’ spring training - headed to the Bronx with enthusiastic expectations to see and experience the “new” stadium - and to taste the Bronx Bombers’ heralded new menu.

 


More than one journalist asked - practically sang out to the executive chef, Matt Gibson about this not being “your father’s baseball menu of hot dogs and Cracker Jacks.” While Chef Matt politely repeated that those menu items remain readily available, I couldn’t disagree more. The new menu offers menu items and ingredients that our fathers -- and whoa - mothers (!) would readily recognize more than the fast-food junk that was served for too long. We love our New York food and drink artisans -- and aunts and uncles and…

So we’re really back to the future of food.
Yankee executive chef, Matt Gibson 
Chef Matt emphasized this point in fact, saying the “New menu is a ‘Back to Basics’ approach” to the food offerings. The chef and his team, along with their branded, signature food partners, are on deck now with the rest of the food world who have been paying homage to the ingredients. “We manipulate minimally,” Chef Matt explained to underscore the reverence for the ingredients.


Love this hashtag: YUM indeed! 
Then there was the pesky issue of affordability. I wasn’t the only one to have heard the oft-repeated phrase that the new stadium neglected the local fan base - a Bronx “cheer” in the no-win column - in favor of another kind of fan who favored the “fancy” new digs.

Maybe the Yankees front office got that message too.

The result is a decided and resounding two-thumbs up and a wave of happy “good things are gonna happen” this year.

The Yankees said “In a continuing effort to provide Yankees fans with an increased number of value-price single-game ticket options, the Yankees have introduced two new offers: the Pinstripe Pass ticket (starting at $15 for select games) and Grandstand Level ticket (starting at $10).

The Pinstripe Pass ticket is a general admission standing room only ticket which also includes one drink (choices include a 12 oz. domestic beer for those age 21 and over with valid ID, a Pepsi product or a bottle of Poland Spring water). Fans purchasing a Pinstripe Pass will be able to enjoy the game from non-assigned standing room locations throughout the Stadium or at any of the recently announced social gathering locations listed above. Pinstripe Pass quantities and prices will vary for each game. For more information regarding the Pinstripe Pass, please visit Yankees Pinstripe Pass Additionally, for every 2017 regular season home game, the Yankees will offer $10 Grandstand Tickets in select Grandstand locations.

With the introduction of these two new single-game ticket offers, an additional 200,000 single-game tickets priced at $15-or-less will be made available to fans for the 2017 regular season.

This change in ticketing really makes it affordable for fans and families to attend those happy day games that create memories...


The Yankees management team pointed out that they had conducted surveys. Seems fans, er, “guests,” didn’t mince their feedback when it came to the kind of food they wanted and the opportunity to watch the games for a cost that wouldn’t require a hedge fund bonus…

So, the new Yankee Stadium food, drink and family locations will be accessible and available to all fans regardless of their ticketed seats. Yeah!


New Family Friendly /Social Gathering Locations in Yankee Stadium for 2017 Season:

The strategy here is the Yankees realized that the fans want to bring the family, the kids, walk around. Umm that was always the idea but now we’re back to a turbo-charged experience that New Yorkers may take time to get but then when they do -- watch out. So realizing children and adults can get cranky sitting in the same spot for hours -- our attention spans are decidedly social-media short; therefore the new spaces in Yankee stadium are geared toward social gathering locations, including:






Sunrun Kids Clubhouse — Yankee Stadium’s first ever children’s zone — located on the 300 Level in right field. This deck has the soft floor of today’s playgrounds, lots of Yankee accessories such as baseball hat, bat for sliding/climbing, etc. along with those boardwalk-inspired head-in-the-image photo opp; a batting cage, and big screens for caregivers to watch the game while the kids work off the energy. Brilliant space! Be sure to check this out. The Sunrun Kids Clubhouse is Yankee Stadium’s first-ever children’s zone. Shaped like a mini-baseball field with a soft artificial surface, the 2,850-square-foot area is outfitted with Yankees-themed playground equipment, including oversized baseballs, bases and baseball cards, a 6-foot-high replica World Series trophy and interactive exhibits. Parents can join their children on the play area or choose to oversee them from a nearby dugout. On hot, sunny days, a retractable shade can be extended to cover the play area. And check this out: The Sunrun Kids Clubhouse also includes two family restrooms equipped with changing tables. Nursing mothers will have additional private space, including lounge chairs, a television and power outlets for those using electric breast pumps.
Thank you, Yankees, for creating the perfect space for the next generation of Yankee fans. 





Have fun climbing and crawling at the Kids Clubhouse

Batting cages at the Kids Clubhouse 

Masterpass Batter’s Eye Deck in center field, located on the 200 Level in center field with a clear, sweeping view of the entire Stadium, the Masterpass Batter’s Eye Deck has been expanded to 3,500 square feet and includes drink-rails overlooking the field. This outdoor gathering space will feature craft beers, cocktails and a large selection of food options.
Photo courtesy Olivia Cheng, Yankees, Legends Hospitality 
  • Caramelized Onion French Dip Sandwich: Rotisserie-roasted shaved prime rib, caramelized onions, melted Swiss cheese on a seeded semolina roll, dipped in French onion soup 
  • Double Cheeseburger: Two (2) 3oz Legends-blend burger patties, double American cheese, stadium-made pickles, red onion on a butter-toasted bun
  • Smoked Turkey Legs: Giant hickory smoked turkey leg
  • The Mutz: Hand-pulled mozzarella sandwiches with mixed vegetables * There is a wonderful narrative as part of this artisanal food maker. I watched owner and Mutz maker, Mike Cynamon knead his homemade cheese while tasting his salty, chewy delight. A Sheepshead Bay native who sounds like he’s out of Brooklyn Central Casting, he and The Mutz have enjoyed a starring role - on Taste of the Nation. You’ll love this Mutz-arella! And the video, here. 

video


                   


  • Frank’s RedHot Terrace (overlooking the visitors bullpen), Toyota Terrace (overlooking the Yankees bullpen), are open-air social gathering areas on the 100 Level. Each terrace features its own specialty food and drink options. Drink-rail locations at the landings will have power/USB outlets. A result of this reconfiguration: there are no obstructed-view seats in the Bleachers.                                   





Powering Up for social media is a lot easier now at Yankee Stadium 



Perhaps understandably, the Press went crazy covering this feature. Don’t misunderstand - the Press have their own rather luxurious digs within the Stadium - however we all get how critical it is for today’s fans to power up with plenty of available outlets. After all, it’s no secret that everyone wants to “share” the experience on social media - and devices are power hungry.
Just like fans are food and drink “hungry.”


Food and Drink here features:

  • Yankee Dingers: These are FANTASTIC! Grilled custom-ground hand-smashed mini-burgers with shaved white, caramelized onions and French’s yellow mustard placed on a steamed potato bun (at Frank’s Red Hot Terrace). Chef Matt noted that the sliders moment had passed so they knew they needed to do better. They succeeded. The burgers are juicy, seasoned, and topped with a high-end pickle -- and grilled right in front of you.          



Dingers are Delicious!

  • Frank’s RedHot Chicken Diablo Sandwich: Grilled chicken breast, Frank's RedHot sauce, blue cheese (at Frank’s RedHot Terrace)
  • Fresh Hot Baos (Chinese Buns) in four delicious varieties (at the Toyota Terrace) are incredibly delicious!! Do not miss eating these treats! Plus a vegetarian option.
  • Hoisin Braised Pork Belly Bun: with cucumber, pickled carrot, lime cilantro crema, toasted sesame seeds
  • Rotisserie Prime Rib of Beef Bun: with sautéed onions and bell peppers, white queso sauce, flaming Cheetos
  • Charbroiled Chicken Bun: with marinated chicken, sriracha ranch dressing, crushed kettle chips
  • Bao Buns at Toyota Terrace.jpg
    Photo courtesy of Olivia Cheng, Legends Hospitality, Yankees
  • Crispy Buffalo Cauliflower Bun (Vegetarian): with celery slaw, creamy blue cheese. Maybe my favorite!         

AT&T Sports Lounge at Section 134 and Budweiser Party Decks on the 300 Level concourse. Located in Sections 311 and 328, Budweiser Party Decks feature shaded stand-alone bar areas serving beer, cocktails and food. Drink-rail and barstool seating provides fans a relaxed and casual setting from which to enjoy sweeping views of the field and game action. AT&T SPORTS LOUNGE featuring DirecTV service: The new AT&T Sports Lounge featuring DirecTV service at Section 134 on the Field Level includes a full bar with craft beers and cocktails. Tables, stools and large-screen televisions tuned to the Yankees broadcast and other live sporting events provide a sports-bar atmosphere on the Stadium’s main outdoor concourse in left field. Additionally, power/USB outlets are available for charging phones or tablets.            



Lobel’s - Section 134                                   
The newly constructed Lobel’s stand features their signature hallmark Lobel’s USDA Prime Steak Sandwich. Additionally, Lobel’s USDA Prime Steak-Topped Fries are being reintroduced this year, featuring strips of USDA prime strip steak served over deep-fried russet potato wedges and smothered in homemade gravy. All Lobel’s sandwiches are served on lightly toasted buns with premium-quality toppings. Tantalizing new hand-crafted menu selections include:

  • Meatloaf Burger: Topped with crispy onions and cheddar cheese
  • Hickory Molasses Glazed Grilled Chicken Sandwich: Leaf lettuce, vine ripe tomatoes, Bermuda onion, toasted brioche bun
  • Steak and Potato Fries: Shaved prime steak, fried russet potatoes, sour cream, green onions, shredded cheddar and bacon                                           


MIGHTY QUINN’S (Section 132)
This is far and away THE best food menu I tasted. Everything is outstanding: seasoned, delicious, and transporting. New York’s Best BBQ - at the stadium? It’s a heavenly combination. Plus, they served up a S’mores Bread Pudding that was rather heavenly too -- Teri enjoyed a few servings of this confection.

The new Mighty Quinn's BBQ will feature fan-favorite items from their New York City-based restaurants. Their menu features only naturally raised, slow-smoked meats to give guests an authentic BBQ experience. Pair up any offering with one of their chef-driven side dishes and a cold beer and your Yankee stadium experience will get kicked up a notch. Exceptional food offerings include:

  • Brontosaurus Rib: A full pound of tender beef on the bone, smoked for 16 hours
  • Brisket Sandwich: Smoked for 20 hours and seasoned with a salt-and-pepper based rub
  • Burnt End Sandwich: The caramelized ends of the brisket simmered in our house-made BBQ sauce
  • Chicken Wings: Slow-smoked, fryer-finished, tossed in a chili-lime sauce and garnished with toasted sesame seeds, scallions and cilantro
  • Pulled Pork Sandwich: Slow-smoked and seasoned with our house made pork rub, slaw and fresno chili served on a brioche bun.  This is truly excellent! 
  • Dirty Fries: Fries topped with chopped burnt ends, a chili-lime sauce and red onions


Mighty Quinn's Chris and Misha - and Christos explain the art of BBQ

Mighty Quinn delicious BBQ menu 



AT BAREBURGER (Section 132):

Bareburger is known for its commitment to using fresh, organic, responsible and sustainable ingredients, free of pesticides and GMOs. Bareburger also aims to locally source their ingredients as much as possible. With choices ranging from bison to beef to turkey to vegan, Bareburger ensures there are food options for every fan here at Yankee Stadium. The satisfying burgers to be featured in this stand are:


  • El Matador: Bison, pepper jack, pickled jalapeños, pico de gallo on a brioche bun. This was robust, delicious, seasoned. I highly recommend you try this -- many times. 
  • The Standard: Organic beef, Colby cheese, dill pickles, special sauce on a brioche bun
  • SoCal: Turkey burger with Colby cheese, pickled red onions, guacamole on a sprout bun
  • Guadalupe (Vegan): Black bean burger, pickled red onions, spinach, guacamole, spicy pico de gallo, on a sprout bun. A little disappointing, according to our team. Maybe it was the day. But I like the ingredients, so try it out - let me know?





AT JERSEY MIKE’S (Sections 107, 223 and 314):

  • Grilled fresh every time, Jersey Mike’s authentic cheese steaks are billed as “Hearty, with tender meat and melted cheese.”
  • Jersey Mike’s Famous Philly - This Philly is the real deal. Grilled fresh to order with premium steak, peppers, onions, and melted white American cheese
  • Chicken Philly Cheese Steak - Philly's sister sub, the Chicken Philly is grilled fresh to order with tender chicken, peppers, onions, and melted white American cheese

AT BEN & JERRY’S SCOOP SHOP (Sections 125 and 318): Flavors include: Vanilla, Chocolate, Cherry Garcia, Strawberry Cheesecake, Totally Baked, Frozen Flakes, Fruit Loot and Tonight Dough.

The food is good value, too. For example, the Bao Bun options are just $12 for three; and the Dingers are $16 for three. The Brontosaurus Rib is $38 but it’s for two people -- and you can jawbone this beauty for quite a few innings.

Plus there is a boatload of craft beer and fancy cocktails available.

Did You Say - BEVERAGE SPOTLIGHT FOR 2017 SEASON?

New York’s own Blue Point Brewing Company will be featured in various concession stands and bars throughout Yankee Stadium.



Ideal for both alcoholic and non-alcoholic beverages, SPLASH Premium Mixers is a new brand of cocktail mixers made from natural ingredients. SPLASH custom designed three original signature cocktails exclusively for the Yankees -- with baseball-friendly monikers — the "Grand Slam", "Big Apple" and "Triple Play" — in addition to providing their classic Margarita, Mojito, Cosmopolitan and Moscow Mule mixers. Each SPLASH flavor is designed to satisfy a sophisticated palate, while minimizing calories and -- drumroll please - unnecessary sugar! No more sugar rush in the seventh inning...

BEERS AVAILABLE AT YANKEE STADIUM IN 2017 INCLUDE:

Draft beers are plentiful - to say the least. You could do a pub tour with this list, including: Blue Moon, Blue Moon White IPA, Blue Moon Seasonal, Blue Point Mosaic, Blue Point Toasted Lager, Blue Point Hoptical Illusion, Bronx Banner Ale, Budweiser, Bud Light, Catskill Brewery Ball Lightning Pilsner, Chelsea Checker Cab, Coors Light, Corona Light, Goose Island, Goose Island 312, Goose Island Honkers Ale, Guinness, Heineken, Heineken Light, Kirin Ichiban, Leinenkugel, Miller Lite, Modelo, Newcastle, Old Blue Last, Shock Top, Stella Artois, Strongbow and Yuengling

Glass-bottled beers include: Blue Moon, Bud Light Lime, Bud Light Platinum, Coors Light, Corona, Corona Light, Dos Equis, Guinness Blonde, Heineken, Heineken Light, Hoegaarden, Miller Lite, O’Doul’s, Red Bridge, Stella Artois, Strongbow and Yuengling

Craft-Bottled Beers include: Blue Point Blueberry, Blue Point Mosaic, Blue Point Seasonal, Blue Point Toasted Lager, Goose Island IPA, Goose Island 312, Goose Island Honkers Ale, Kona Big Wave, Kona Longboard Lager, Southern Tier IPA, Southern Tier Porter, Southern Tier Tangiers

Can beers include: Beck’s, Bronx Banner Ale, Budweiser, Bud Light, Bud Lime-A-Rita, Bud Mango-Rita, Coors Light, Goose Island IPA, Heineken, Michelob Ultra, Miller Lite, Shock Top, Stella Artois, Warsteiner Pilsner, Warsteiner Pilsner Grapefruit

Plan your Menu
You will now have fun planning your food and drink menu just as much as your fantasy team! These new spaces and eats make the experience of being there unparalleled.

The menu for all fans will expand with an increased variety of delicious ballpark food and beverages as a result of the club’s ongoing efforts to improve the fan experience for every guest at Yankee Stadium.

Fans are encouraged to visit www.yankees.com/eats for a downloadable dining guide and full information on what Yankee Stadium menus have to offer.

Tickets may be purchased online at www.yankees.comwww.yankeesbeisbol.com, at the Yankee Stadium Ticket Office, via Ticketmaster phone at (877) 469-9849, Ticketmaster TTY at (800) 943-4327 and at all Ticket Offices located within Yankees Clubhouse Shops.
Fans with questions may call (212) YANKEES [926-5337] or email tickets@yankees.com.·

Cheers!

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