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City Paper Photo and Image Gallery: Food » Opening Day : 2009/04/02
CITY PAPER PHOTO AND IMAGE GALLERY
This album corresponds to the article Crowding the Plate, 2009-04-02
Harry the K's chef Rich Freedman takes us out of the ball park and into the kitchen as he prepares new dishes premiering on Opening Day at Citizen's Bank Park. All photos by Neal Santos.
 
  • In the kitchen at Citizen\'s Bank Park.
  • Chef Rich Freedman stands inside his empty walk-in fridge prior to opening day at Citizen\'s Bank Park.
  • Chef Rich Freedman\'s coat.
  • Chef carries utensils prior to preparing a pot of Harry the K\'s Chili.
  • An shot of Citizen\'s Bank Park. On opening day, fans are expected to consume 15,000 hot dogs, 6,000 soft pretzels, 5,000 cheesesteaks, and 4,000 pounds of french fries.
  • Chef Freedman puts cut pieces of seasoned beef into the grinder.
  • Chef Rich Freedman.
  • Old City cheesesteakerie Campo\'s will take over for Rick\'s, offering traditional and chicken cheesesteaks in addition to the homage-to-Cole-the-Kid \
  • Harry the K\'s Chili, with beef, red beans, Tex-Mex spices, Yuengling Lager, Sharp Cheddar and crisp tortilla strips.
  • Hot Italian Beef Sandwich - six hour slow roasted beef, Italian long hots peppers, creamy horseradish, and sharp provolone on a rustic Italian roll.
  • Classic Parpardelle Bolognese - Slow cooked ragu of homemade hot Italian pork sausage, pancetta, red wine and crushed tomato. Finished with a touch of cream and shaved Parmigiano-Reggiano.
  • BBQ Short Ribs - Tender glazed beef, skillet mac and cheese, braised spring greens with applewood smoked bacon and butter beans.
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