How Baseball Stadiums Develop Concessions Stand Food | Eater
"Led by a Maryland-born chef who aims to showcase the state’s wide-ranging foodways, the park emphasizes local bounty—especially blue crab—in inventive, stadium-friendly formats. Signature new items include the Chessie (a foot-long Chesapeake sausage topped with crab dip, fried green tomatoes, and pickled corn) and crab-dip–stuffed jumbo pasta shells that are breaded, fried, and dusted with Old Bay. These dishes reflect long development and scaling efforts to make regional flavors practical for large crowds while adding a whimsical, unmistakably local touch." - Kat Thompson
