Food Network chef and cookbook author Tyler Florence will throw out the first pitch at Camden Yards on Thursday as the O’s take on the Angels. That should create some excitement at the game besides new manager Buck Showalter.
The chef will be here as part of an initiative by the California Table Grape Commission to promote healthy ballpark food using grapes. (See recipe below.) Fans will also be able to purchase fresh grapes at the concession stand and get their picture taken with a colorful bunch of grape mascots—if they’re so inclined.
After Tyler Florence finishes with his official ball duties, he¹ll head to a VIP suite to discuss food and grapes with invited guests. I am one of them!
I’ll write more about the event on Friday. Meanwhile, enjoy this recipe from the grape group.
Ballpark Dogs with Tangy Grape Relish
Prep time: 15 minutes
Cook time: about 5 to 7 minutes
Tangy Grape Relish
1/2 cup each: diced red and green California seedless grapes
1/4 cup diced red onion
1/4 cup red wine vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon mustard seed
1 clove garlic, minced
8 turkey franks
Whole-wheat hot-dog buns
Tangy Grape Relish: Stir together first 6 ingredients (through garlic); set
Ballpark Dogs: Grill franks over medium heat for 5 to 7 minutes, turning occasionally, or until nicely charred and heated through. Place buns on grill, cut side down, and cook for a minute or so to toast. Place franks in buns and drizzle with honey mustard. Using a slotted spoon, top with grape relish.