The home plate on the South Side

[greasywheels121]

Kind of weird, this lady used to write restaurant reviews in town. She left the paper a couple years back; I didn't realize she was going to end up in Chicago.

 

http://www.suntimes.com/output/sox/foo-news-sox13.html

 

The home plate on the South Side

BY SANDY THORN CLARK

 

Love Popeyes chicken, Krispy Kremes, potato chips, pepperoni pizza, peanut butter and jelly sandwiches, Snickers, Oreos and Cheeseburger Hamburger Helper? Then you have a lot of calories and carbs in common with the Chicago White Sox.

 

No one -- at least no one on record -- is attributing the team's penchant for less-than-nutritious grub to their best start in franchise history, but no one is about to change the diverse carry-in buffets served on game days in a teeny-tiny kitchen and cramped dining area in the Sox clubhouse at U.S. Cellular Field.

 

The honor -- or, perhaps, chore -- of ordering what the best team in baseball devours falls to personable and easy-going Vince ("Vinnie") Fresso, clubhouse manager. He also determines what the visitors -- those players who aren't on the best team in baseball -- eat, plus he's responsible for juggling the menus around early afternoon, late afternoon, and evening game times.

 

The menus, he swears, are in response to Sox players' likes and dislikes, though Fresso admits there aren't as many dislikes and complaints when the team is in victory heaven. "The atmosphere is very different -- and so are the appetites," says Fresso, a 30-year Sox veteran who has managed the clubhouse for seven years. "It's kind'a nice," he adds with a gentle smile.

 

Players who are dousing their scrambled eggs with ketchup, mixing Quaker oatmeal with yogurt or stabbing at chunks of watermelon while simultaneously talking on their cell phones, reading morning newspapers or conversing about everything but their previous night's victory seem undaunted by the fact their MLB team-of-choice has neither a full-time chef nor nutritionist.

 

After all, dining Sox-style is not all about catered sloppy Joes, hot dogs, hamburgers, grilled cheese, and sausage sandwiches; bacon, link sausages and pancakes; and three dozen Krispy Kremes (one dozen assorted, and two dozen glazed) per game day -- food that manager Ozzie Guillen appropriately but teasingly labels "fat food." In fact, some of Chicago's most popular restaurants are Sox clubhouse caterers: P.F. Chang's fare includes lettuce wraps and orange peel chicken; Carson's hauls in barbecue-slathered ribs, rib tips and pork chops, and Heaven on Seven specialties include chicken and andouille gumbo, fried catfish, chicken voodoo enchiladas, etouffee, Mardi Gras jambalaya, rigatoni chicken Creole, key lime pie, and coconut cream cake.

 

Fresso would like more downtown restaurants catering the 40-some meals for players, coaches and clubhouse staff, but he says it's not easy to entice catering during restaurant's busiest times. "Plus they have to haul everything out here in traffic and try to keep it warm. We're not like a lot of stadiums that have huge kitchen facilities, industrial freezers, refrigerators and stoves. We are limited here. All we have is a household range."

 

The American League stars enjoy Twizzlers Twists, Reese's Peanut Butter Cups, Rice Krispie bars, chocolate chip cookies, ice cream, peanuts in the shell, and pistachios. Players drink lots of coffee, bottled water and Gatorade energy drinks; and also 100 percent fruit juices, Cokes, and hot green tea (a trend during the past two seasons).

 

And nutrition -- what about nutrition? Fresso stresses not to worry -- there are salads (with optional dressings) at every meal; and breakfast options on afternoon games that include fresh fruit platters, yogurt, cereals, multi-grain breads, hard boiled eggs for protein, honey, and yolkless omelets. During games, Fresso says players (usually only the non-starters) are inclined to grab a banana, a handful of nuts or sunflower seeds, or a protein bar for quick energy.

 

Besides, argues the meal decider, these pitchers, catchers, infielders, outfielders and designated hitters monitor themselves when it comes to watching their weight and body fat. As proof, he points across the clubhouse where players voluntarily are stepping on scales to learn their weight and razz each other about their body fat ratio.

 

"They take their weight seriously -- remember, they burn off their breakfast fast. And there's not gonna be a guy who eats 20 Krispy Kremes -- bananas, maybe; Krispy Kremes, no," explains Fresso. "Some guys need more starches; others need more protein. The training staff works with them; if a player is having a weight problem, he comes to me and I make sure he gets salads, fruits, and low-cal meals."

 

Taste buds of Japanese players Tadahito Iguchi and Shingo Takatsu pose no problem, according to Fresso. Though the two might request and get special meals, both enjoy American food and sushi is a frequent clubhouse food because it's popular with many players.

 

Tokyo native Iguchi, through an interpreter, confesses he drinks "a lot more" carbonated sodas and, surprisingly, eats more sushi here than he did in Japan. Saying he's not "too big on pizza," the trim 185-pounder reveals hot dogs are his favorite American food when he "feels empty." His preference of hot dog condiments: "Ketchup, mustard, horseradish, and sometimes mayonnaise." When the interpreter double-checks horseradish and mayonnaise, Iguchi giggles, lowers his brown eyes, and shakes his head yes.

 

Venezuela-born Guillen, the 37th manager in White Sox history, shares Iguchi and Takatsu's appreciation of sushi. Asked his favorite food, Guillen instantly replies, "Sushi -- I love sushi." After eating a pre-game breakfast of two pancakes with butter and syrup and drinking "straight" black coffee ("I drink just a little bit in the morning"), the former All-Star shortstop says it's nearly impossible to name his favorite restaurants. "There are so many restaurants I love here in Chicago -- so many have weird names so I can't say or remember 'em, but I love 'em."

 

Fresso is also the staff person who makes restaurant reservations for players and their families and guests after day games. When Sox players want to impress, their restaurants of choice tend to be Fogo de Chao, Morton's, and Chicago Chop House.

 

Pitcher Cliff Politte, chewing on a piece of Swedish Fish candy before heading to the dugout, is one of the team's steak lovers -- preferring filets. The 31-year-old, who grills, says chicken and spaghetti are his other top choices. "But if I went someplace and they had fish and steak, I'd take the steak," he reiterates. Asked his favorite food served in the clubhouse, Politte mischievously grins and replies, "Do I have to answer?"

 

Slugger Frank Thomas, who says grilled chicken and grilled fish satisfy his taste buds, is a bit more committal: "Barbecued chicken and grilled chicken are the best of what's brought in." The 6'5", 275-pound designated hitter says he enjoys grilling -- and, you guessed it -- especially chicken and fish.

 

Outfielder Aaron Rowand also grills, but never his favorite Mexican foods. The 27-year-old is quick to make a distinction between authentic Mexican and Tex-Mex foods: "I come from Southern California, and it's much different Mexican food there. Tex-Mex is an Americanized version of Mexican; I like the authentic Mexican food in Los Angeles and San Diego." The right hander's preferences are carne asada, fajitas, and enchiladas.

 

Spicy foods are favorites of Kenny Williams, in his fifth season as general manager.

 

Hands down, he says, his favorite food is a Filipino meat dish his wife, Jessica, prepares. "And I love spicy seafood, especially the Szechwan shrimp and scallops at P.F. Chang's," adds the former Sox outfielder.

 

Asked what he eats, bench coach Harold Baines, hastily replies, "It doesn't matter what I eat. It matters what they [the players] eat. They're the energy and talent of this team -- they make it happen."

 

And, crazy as it sounds, the South Siders "make it happen" fueled by much of the tofu-less, spinach-less foods all of us enjoy. Play ball -- and pass the Krispy Kremes.

[Guest JimH]

Maybe they'll check what Jason Schmidt and Omar Vizquel eat.

[Guest JimH]

They've also catered in Mexican food from Tacos Erendira at 32nd and Halsted, quite possibly the best Mexican place on the south side.

[Milkman delivers]

They've also catered in Mexican food from Tacos Erendira at 32nd and Halsted, quite possibly the best Mexican place on the south side.

 

That food has stayed great even after moving and changing management. I get it about once a week, and it's f'n awesome. Flautas are the way to go. Oh man, now I'm hungry and at work... :banghead

[Guest JimH]

That food has stayed great even after moving and changing management.  I get it about once a week, and it's f'n awesome.  Flautas are the way to go.  Oh man, now I'm hungry and at work... :banghead

<{POST_SNAPBACK}>

 

They haven't changed management, still the same family, same people. Raphael (Ralph), his wife, his dad, etc. Have known them since the late 60's.

 

Agree on the quality. Do yourself a favor, try the pork stew burrito, no lettuce no tomato, cheese, etc. Just the meat and the beans. If we ever meet at a game I will buy you one. Love that place, my dad took me there shortly after it opened in 1968.

[Milkman delivers]

They haven't changed management, still the same family, same people.  Raphael (Ralph), his wife, his dad, etc.  Have known them since the late 60's.

 

Agree on the quality.  Do yourself a favor, try the pork stew burrito, no lettuce no tomato, cheese, etc.  Just the meat and the beans.  If we ever meet at a game I will buy you one.  Love that place, my dad took me there shortly after it opened in 1968.

 

Oh, I've had it all, my friend. It's delicious, but so is everything else.

 

I thought a guy named Gabe owned it? I forget his last name, but he lives not too far from me.

[Guest JimH]

Oh, I've had it all, my friend.  It's delicious, but so is everything else.

 

I thought a guy named Gabe owned it?  I forget his last name, but he lives not too far from me.

<{POST_SNAPBACK}>

 

Yes, Gabe is one of the brothers, there are 3. Ralph is the guy who's almost always there, wears glasses.

[Milkman delivers]

Yes, Gabe is one of the brothers, there are 3.  Ralph is the guy who's almost always there, wears glasses.

 

I hardly ever go in there, mostly just order out. Gabe lives near me, though. The guy's house is huge.

[Guest JimH]

Gabe lives near me, though.  The guy's house is huge.

<{POST_SNAPBACK}>

 

Good Mexican food is very big business.

 

They do a lot of catering, the meat packing company my father worked for (Ampac) in the late 60's was one of their very first catering jobs.

 

By the way, the old location on 35th between Halsted and Emerald ... it's being taken over by one of the nieces, she and her husband will be opening a chicken wing place there.

[Y2HH]

I love that place, been going there since I was a little kid, they just recently moved from 35th to 32nd.

 

Best pork stew ever.

 

That food has stayed great even after moving and changing management.  I get it about once a week, and it's f'n awesome.  Flautas are the way to go.  Oh man, now I'm hungry and at work... :banghead

[Milkman delivers]

Good Mexican food is very big business.

 

They do a lot of catering, the meat packing company my father worked for (Ampac) in the late 60's was one of their very first catering jobs.

 

By the way, the old location on 35th between Halsted and Emerald ... it's being taken over by one of the nieces, she and her husband will be opening a chicken wing place there.

 

I think it's Gabe's daughter that's opening it, actually. But I could be wrong, I'm really not that sure. I've been by there a few times, I'll have to try it once.

[SoxFan1]

I feel dorry for this Fresso guy. He is basically the teams lackey. How the hell did he live trying to get meals for David Sm-ells and Fat-olo Colon!?!

Edited July 13, 2005 by SoxFan1