Italian sausage, clam chowder, poutine — Fenway Park already has a solid food lineup, but there’s nothing like the World Series as an excuse to kick things up a notch. Enter Ron Abell, Aramark executive chef at Fenway Park. The diehard Red Sox fan, who said his first memories involve trips to the park, is the mastermind behind a World Series menu with five new options, launching Tuesday.
There’s the #DoDamage Surf and Turf Burger: a six-ounce Savenor’s cheeseburger topped with Yankee Lobster Co.’s lobster meat, all tossed in King’s Hawaiian Big Island Lava Sauce and smothered on a kaiser roll. On the other end of the spectrum, Abell has created a vegetable wrap with organic produce from Fenway Farms, the park’s rooftop garden, as well as quinoa and goat cheese.
“We always feature a Fenway Farms item for people seeking something healthy and organic,” Abell said. “Even if you have standing room tickets to the World Series, you can get this on Yawkey Way.”
A homemade apple galette made with spiced apples, warm pastry, and vanilla bean ice cream coated with a salted caramel drizzle will be available at the Dell EMC Club.
And two other items were added to the menu during the post-season: the Buffalo Chicken Totchos (crispy tater tots, shredded Buffalo chicken, blue cheese crumbles) and the BBQ Pulled Pork Sandwich (pulled pork and bacon sauce topped with coleslaw on a King’s Hawaiian roll).
Fenway’s signature hits — the lobster roll, the Italian sausage, the Legal Sea Foods clam chowder — aren’t going away, though.
“Those are our benchmarks,” Abell said. “The place would go bonkers if we took these off. We’ve got to be a little superstitious, too. I would never want to be blamed for any crazy moves we made, like, Why’d you take that [dish] off and we lost!“