With just a day before opening day, the Seattle Mariners showed off a pair of new club rooms at the ballpark and the gourmet food you’ll find there.
There’s the “Press Club”, which used to be the press box, but has now become a bar and restaurant with the perfect view of the diamond from right behind home plate.
And then there’s the new Muckleshoot Diamond Club, which tribal vice-chair, Donny Stevenson says it makes them proud to be a part of how special the Mariners are to indigenous people around the region and, Stevenson says “to do that in a way that reflects the shared sort of vision and values of the Muckleshoot Indian Tribe and the Seattle Mariners, and to put that to work in a way that reflects who we each are.”
M’s Executive Chef, Javier Rosa, says he is excited because the new clubs come with adjacent kitchens, where previously the food had to be prepared and carted to the clubs. So Rosa says the food is as fresh as it can be, and it’s all locally-sourced. For opening day, the Press Club will feature a 60 lb. “leg of cow”, which Rosa says has to be slow cooked over 12 hours so it’s ready on time.
Mariners president of business operations, Catie Griggs, says among the new features at T-Mobile Park this year is the general admission section, where Griggs says the “J-Rod Squad” can sit. Griggs says the heard the fans loudly and clearly last year when they ate up concession items off the $3 value menu, so they’ve also expanded that with some $2 and $4 items.
On top of all that, if you go to the ballyard, you’ll also get to watch the Mariners play Major League Baseball. PLAY BALL!
