Every baseball road tripper has a list of ballparks that he or she visits once and can’t wait to visit again. Even though the overall goal might be to get to as many different parks as possible, there’s always an appeal to get back to a park on your shortlist.
For me, Rochester’s Frontier Field is definitely on that list.
There are several things that make this International League facility in Western New York enticing to me. It’s the first ballpark I visited in 2010 when I decided to start The Ballpark Guide, so the park holds a strong nostalgic connection for me. There’s also the fact that the food selection and quality, the ballpark’s design and atmosphere, the view from home plate and the consistent friendliness of the Red Wings staff are top of the line.
All of these traits mean that you don’t have to twist my arm to get me to travel to Rochester, so when I had a chance to visit for three days last month, I jumped at it. It’s hard to believe that, prior to this visit, I hadn’t been at Frontier Field since 2014. Given that lengthy stretch, a 2018 visit was a must.
Rochester is only about 4.5 hours from home, but I left early on July 16 with the plan to get to the city by around noon. Even though my focus on this trip was baseball, as always, I wanted to do a bit of sightseeing when I was able. Getting to town early gave me a couple of hours to visit Towers Field, home of the University of Rochester baseball team, the site of the old Silver Stadium, where the Red Wings played before Frontier Field was built and, finally, Mount Hope Cemetery, an enormous cemetery that is the final resting spot for a number of historic figures, including Frederick Douglass and Susan B. Anthony. If you’re looking for other things to do during your next visit to Rochester, whether it’s museums, historic attractions or more, make sure that you browse Visit Rochester’s website for a comprehensive list of suggestions that will fill your itinerary.
After I saw the sights that I wanted to see, I checked into my hotel, the Holiday Inn Rochester Downtown. It’s not a place at which I’d previously stayed during any of my visits to Rochester, but its amenities and location — less than half a mile from Frontier Field — made it a perfect choice and one that I’d happily choose again.
After a bit of time exploring my hotel, I headed over to Frontier Field about three hours before first pitch. My plan was to enjoy the park for an hour on my own, and then meet up with three members of the Red Wings food & beverage staff for a very exciting food-focused tour. The weather was perfect when I left my hotel, started to drizzle while I was in the administrative office to pick up my media credential and was a complete downpour by the time I got to the concourse.
Frontier Field’s concourse is enclosed beneath the seating bowl, which was the standard for minor league parks in 1996 when it opened. I’m not normally keen on this type of design, but was appreciating it during this visit. It rained so hard for the next 45 minutes that I didn’t dare venture out to the cross-aisle, so the concourse kept me mostly dry. When I’d get brave enough, I’d go to the end of the concourse along the third base side, where I’d peek out and see that the weather was still miserable:
The sky wasn’t completely dark, though. You might’ve noticed a small patch of brightness beyond the buildings in straightaway center, so I had hope that the weather picture would change as the afternoon turned to evening. The weather quickly became an afterthought for me as I met up with director of catering and events Courtney Trawitz, GM of food & beverage Jeff Dodge and concessions manager Jeff DeSantis for a culinary adventure that I won’t soon forget.
I’ve often raved about the food at Frontier Field, and these three people are instrumental in making it happen. They’re behind not only my go-to concession fare during each visit, but also the noteworthy new items that often turn heads on social media — and we were going to dive into the latter right away.
Courtney and the two Jeffs led me to a concession stand on the third base side, and Jeff DeSantis asked a food services employee to build me a trash can and a garbage plate. If you’re from Western New York, you’ll certainly know the term “garbage plate,” but if you’re reading this from elsewhere in the country, you might be raising an eyebrow. The garbage plate is Rochester’s specialty dish, and many restaurants around the city serve it. The dish originates from a Rochester restaurant called Nick Tahou Hots, and the traditional garbage plate consists of home fries, baked beans and macaroni salad, along with your choice of hamburger patties or hot dogs, and topped with onions and hot sauce. The noteworthy feature that gives this dish its name is that all of this food is piled in a heap on a plate. Anyway, the Red Wings have been selling garbage plates for years, and recently introduced the “trash can” — essentially, a garbage plate in an easy-to-carry format.
A few minutes after Jeff DeSantis placed the order, I was handed a trash can and a garbage plate with two cheeseburgers, and we moved over to a bar area in the concourse so that I could begin eating. First, though, I had to document this culinary decadence with some photos. Here’s the trash can in its ultra-cool collectible can which, as you might notice, even has dents:
The food itself cleverly sits in a beer cup that slides inside the can, so when you’re done eating, you can chuck the beer cup and your can will be clean to take home. Here’s what the food looks like with the outer can removed:
As you might be able to tell, the trash can’s ingredients are layered. From the bottom up, you’re looking at home fries, macaroni salad, more home fries, hot sauce, chili and onions. Courtney snapped my photo, in which I’m clearly sporting the sunburn that I picked up a day earlier in Batavia …
… and then I dug in, wondering how I’d fare against what was easily a couple pounds of food in front of me. (By the way — like my shirt? You can buy one here.)
I have to say that the trash can was really tasty. I had no idea what to expect, but these ingredients worked well together. The crispy outer layer of the home fries was a nice contrast to the soft texture of the macaroni salad, and the chili had a combination of spices that made it a winner. The hot sauce thankfully didn’t blow smoke out my ears and the raw onions weren’t too harsh, so they both complemented the dish (can?) well. I was happy to tell my new friends that I was loving the trash can, and actually found it a little difficult to put down — despite knowing that I had a lot more eating to do.
About two-thirds of the way through it, I tapped out — only for Jeff DeSantis to slide the garbage plate in front of me with a smile. It consisted of all of the ingredients that went into the trash can, plus a pair of one-third pound hamburgers (with cheese, of course):
I think I might’ve liked the plate even more than the can, thanks to the addition of the two cheeseburgers. I find that ballpark burgers can be hit or miss, but those at Frontier Field, not surprisingly, were excellent. While I ate, Courtney, the two Jeffs and I chatted about not only the food at Frontier Field, but ballpark food in general, and I even got a chance to tell them a bit about some of the noteworthy things I’ve eaten on my adventures.
About halfway into the garbage plate, I once again called it quits, and my group led me along the concourse not for the marathon session on an elliptical machine that I needed, but to — you guessed it — eat some more. We stopped at the Nacho Everyday Nacho concession stand so that I could try an order of loaded nachos. For the record, I’m not normally a fan of ballpark nachos. I love homemade and restaurant nachos, but I find that topping some chips with that horrendous orange goo cheese and calling the dish ballpark nachos is a colossal letdown. As soon as the food services team began to build my nachos, however, I could tell that these would be no ordinary ballpark nachos. The chips were topped with beef and chicken, rice, black beans, shredded lettuce, salsa, shredded cheddar cheese, jalapenos, salsa verde and sour cream, and looked like this:
As you might suspect from the image above, it was delicious. A complete departure from conventional ballpark nachos, and even a source of some veggies at the ballpark — something that, um, doesn’t always happen for me.
My ability to move was limited after eating about half of the nachos, but I somehow followed Jeff Dodge and Courtney for a behind-the-scenes look at the Frontier Field kitchen. Jeff DeSantis understandably had to get back to his pregame duties after spending more than an hour with me — thanks, Jeff! I didn’t take much in the way of photos in the kitchen, partly because it was extremely crowded and I didn’t want to interfere with the staff members doing their job. I was hugely impressed with the organization and execution that went on wherever I turned, as well as the sheer volume of some things. As I watched a cook stir an enormous vat of chili, Jeff told me that the vat holds about 35 gallons!
I can’t say how much I appreciate the food experience that the Red Wings provided me, and really want to send my thanks to Courtney, Jeff and Jeff for not only being so generous with their time and expertise, but also so much fun to hang out with. Remember how I said earlier that one of the reasons I love returning to Rochester is the friendliness of the staff? I can definitely add this experience to that list.
The gates had opened by the time my food experience and tour wrapped up, and the rain had also quit. I was eager to get out to the seating bowl for the first time to view the field and begin to explore, so that’s what I did immediately upon saying goodbye to Courtney, Jeff and Jeff. Instead of going straight down to field level, I climbed up to the top row of the section behind home plate and snapped this panorama:
Then, I stood in that spot for a few minutes and enjoyed the view. Frontier Field provides one of my favorite views from home plate in all of baseball, and while it didn’t make my recent top-five list, I had to think long and hard to keep it off. I love the city’s skyline beyond right-center, and the Kodak building that towers beyond the left field corner is majestic. I also love the memories that quickly come back to me as I look at the image above:
- I can recall standing around the bullpen in right field to watch a number of MLB hall of famers get warmed up during the Pepsi Max Field of Dreams game in 2013
- I can remember exactly where I was sitting — in one of the covered sections down the right field line — when I took my first ballpark food photo way back in 2010
- I can picture exactly where I was standing when I talked to MLBer Radhames Liz, took photos of him and even handed him my camera so that he could view the shots in 2014
And so, so many more memories.
Like I said, Frontier Field is a special place for me.
After my trip down memory lane, I took a lap around the concourse and ended up down the first base line, which is the spot in the park that provides the best view of the city’s iconic Kodak building:
I then continued over the small bridge that connects the concourse to the area behind the outfield fence, and settled into a standing-room spot beside the Rochester bullpen. I watched the starting pitcher go through his warmup and ended up spending the first inning in this spot.
This would normally be a time that I’d head off in search of a meal to eat, but in spite of all of the good food options surrounding me, I was absolutely stuffed. I was, however, craving something sweet and, while I don’t normally buy desserts at the ballpark, I decided that I needed something. I didn’t want anything that was insanely heavy, so I grabbed a root beer float. It was made with soft serve ice cream and it really hit the spot:
Once I’d slurped my dessert down, I snapped this panorama from where I sat …
… and then went back to the cross-aisle and walked all the way around to the left field foul pole. Yeah, I’d eaten a lot before the game started, but I was certainly getting my exercise now. There’s a large grass berm in this area, but it was a little wet from the rain earlier on, so it wasn’t as populated as it would’ve normally been. That meant that this area was pretty quiet as I grabbed a spot against the rail and watched an inning with this vantage point:
My next stop was the bridge that I mentioned earlier. It’s always one of my favorite places at Frontier Field to hang out. Not only does it provide a good view of the field, but you can also look into the home bullpen nearby. Here was my view from that spot:
Between innings, I took a walk through the outfield and behind a couple of group seating areas. The concourse doesn’t wrap all the way around the field, so I couldn’t continue — but here’s how the area immediately behind center field appears:
I then returned to the bridge to watch more of the action, and noticed this funny sign painted on the wall below me — helpful for those who might otherwise be confused, I’m guessing?
See the flag on the inside of the gate? It reads “Thursdays are for the Plates,” which pays tribute to the garbage plate. On Thursday home games throughout the seasons, the Red Wings have been donning special Rochester Plates uniforms. See? The garbage plate really is that big in Rochester!
Later in the game, I went outside to the plaza in front of the main gates to snap this panorama:
I love the look of the ticket office at night, don’t you? To me, it looks like a ticket office at a historic movie theater.
Then, I went back inside, took another lap of the concourse — stopping here and there to enjoy the action — and then settled into a seat behind home plate to watch the remainder of the game:
This spot also gave me an opportunity to exit quickly so that I could get out of the parking lot with ease and be back in my hotel room just a handful of minutes after the final out.
As always, it was an awesome day at Frontier Field — and a perfect way to start my three day-visit to Rochester. A day later, the Red Wings were playing a matinee game, so I’d be back at the ballpark in time for breakfast.