 |
Ron Abell, formerly a chef at Icarus in the South End, now oversees dining and the concession stands at Fenway Park. (WENDY MAEDA/GLOBE STAFF) |
The top chef brings the changeup
It used to be that Ron Abell's idea of a large crowd was dinner for 200. Now it's more like 35,000. (Full article: 775 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $4.95 1 article
- $9.95 4 articles
- $25.95 Monthly
