Erin Wishon is about to throw a legendary barbecue. Aramark’s executive chef plans to cook 50,000 pounds of meat for All-Star Week, in the Southern Pride smokers behind the right-field fence at Kauffman Stadium.
“We’ve got to show people what Kansas City is about, and I embrace the barbecue,” Wishon says. “We do everything in-house. We make our own sides and sauce, and smoke everything on hickory and cherry.”
Because she expects an estimated daily crowd of 50,000 people (that’s more than twice the average of the 21,000 who attend a regular-season game at home), Wishon has been crafting the menu since late January, when she began overseeing the 550 people who prepare and serve food at each Royals game.
“Hot dogs and nachos are probably 95 percent of what we serve,” she says. “They are in every suite. Even the commissioner will be having hot dogs. But the other 5 percent can be extremely high-end.”