— Michelle Wie (@themichellewie) May 17, 2014
For the chefs who serve food to the roughly 700,000 fans at the U.S. Open, the challenge of satisfying massive hordes each year while also adapting your menu to changing trends can be tricky.
Tony Mantuano, owner of New York’s Spiaggia, starts planning for the two-week-long event up to nine months in advance. This year he was focused on sourcing his food locally.
Here’s our friend Iron Chef Morimoto throwing out the first pitch at the White Sox game a couple days ago. He also talks about his love of baseball and his love of beer and hot dogs. You gotta love this guy! Watch the video below:
The fine folks at SB Nation have a nifty video series of Wade Boggs visiting ballparks around the country. In this video he stops by Camden Yards and checks out the famous Boog’s Barbeque. Check it out yourself below. Warning: there’s a lot of meat.
By Andy Barks We break down the 2013 NBA Draft, S&F-style. THE CELERY STICK — Nerlens Noel Forward/Center – Kentucky 6’10”, 230 – Freshman – Everett, Mass. Drafted by the New Orleans Pelicans at No. 6. The cricticisms of Noel come as easily as those of his veggie kin. He’s raw. He’s awkward and fragile. […]