By Sarah Wyatt

Give me some peanuts and Cracker Jack…and grass-fed BBQ brisket.
This Friday, hungry Mariners fans will enjoy their favorite baseball staples, many with new twists. Wednesday, the Seattle Mariners displayed their new concessions menu, a progressive selection of comfort foods crafted by Ballard resident and chef Ethan Stowell.

Centerplate, the Mariners’ hospitality partner, worked with Stowell to develop a Northwest culinary experience with a nod to traditional baseball culture. Along with the contemporary versions of the old favorites, several new offerings will bring the fans out to the ballgame.

Centerplate will also debut the Lookout Landing Bar, a lounge located down the left field line behind Section 347. In addition to a full-service cocktail bar, Lookout will offer hot snacks, including waffle fries with beer cheddar sauce and corndogs.

Throughout the ballpark, Stowell has added several new selections that include grass-fed BBQ brisket and pulled pork sandwiches, Italian sausage and bratwurst, an updated ‘anti-fast-food’ burger and an Oyster Po’ Boy. Stowell and Centerplate eagerly seek locally-sourced ingredients. Among the local suppliers are Tillamook Cheese, Franz Bakery, Sagelands Riesling and Taylor Farms Oysters.

“Food and sports are too often only about selling food,” explained John Sergi, Chief Design Officer of Centerplate. “I think we’re about engaging people. Seattle is a very food-aware city. We’re telling the guests who we are, and we use few ingredients in order to speak in a clear voice.”

The new bar is the sequel to last year’s unveiling of Safeco Field’s Bullpen Market, located in left and center field adjacent to the home and visitor’s bullpens. “The ‘Pen” features a fire pit, cocktail bar, and four food concession stands, including Stowell’s Hamburg + Frites and La Crêperie.

“I’m very excited about the upcoming season, not only for the team, but for the food we’ve created for the fans,” explained Stowell. “These new food items are a continuation of what we began last year in The ‘Pen and eventually want throughout the ballpark—more local product and fresh ingredients. It’s a growing trend for the entire country and it’s awesome that the Mariners are excited about it.”

Sergi’s efforts to maintain a Northwest feel extend to the beverage selections throughout the ballpark.

“If you’re going to make the effort to speak to the Seattle customer, you have to finish the conversation,” Sergi said. “The wines on our suite menu are 100 percent Northwest.”

Stowell, executive chef and owner of Staple & Fancy Mercantile on Ballard Avenue, has been honored with multiple James Beard Award nominations for "Best Chef Northwest." His newest venture, Ballard Pizza Company, opens on Ballard Avenue next week. Despite his successful ventures, Stowell retains his relaxed demeanor.

"Anyone can do what I do," said Stowell. "You just have to surround yourself with the right people. I don’t feel like I’m too busy or stressed."

Fans can enjoy the new menu along with clear views of the playing field from the Lookout Landing Bar. The Mariners’ home season begins today.