Delighting the Crowd: A Conversation with Josh Shea, the Vice President of Food and Beverage at the RiverDogs
Charleston, SC,- Nourishing the eager spectators at Joseph P. Riley Jr. Park is Vice President of Food and Beverage for the RiverDogs, Josh Shea. Shea serves both classic ballpark food and a more elevated cuisine at the exclusive Segra Club, highlighting Shea’s business at the intersection of baseball and food.
Shea’s Path to the Park
Before his association with the RiverDogs, Shea ran Food for the Southern Soul, a barbecue catering company. The general manager of the RiverDogs, Dave Echols, got wind of his work and introduced Shea to the ballpark, where he was to oversee the food and beverage program. In addition to feeding the guests, Shea also runs summer culinary camps for children at Joseph P. Riley Jr. Park.
Menu Magic at the RiverDogs
Shea’s team, which includes over 200 seasonal employees, oversees all aspects of food and beverage at the ballpark. A typical game brings in approximately 4,000 spectators, each expecting a satisfying gastronomic experience. The selection ranges from classic popcorn and French fries to a different specialty hot dog for every home game. One of the popular options includes the Homewrecker, a half-pound hot dog topped with an additional half-pound of toppings.
An Elevated Experience at the Segra Club
At the Segra Club, guests get to savor an upscale twist on the ballpark classics. For example, hamburgers are served with a half-pound of brisket and short rib on toasted brioche buns, topped with artisan lettuce and heirloom tomatoes. Shea is also aiming to add custom-made chocolates to the Segra Club offering.
Culinary Summer Camps: Training Young Chefs
In addition to handling food and beverages at the ballpark, Shea also conducts culinary summer camps at the Segra Club’s kitchen. The camp, catering to enthusiastic kids between the ages of eight and 16, teaches essential kitchen skills like safe use of appliances and knife handling. The camp also involves the kids in making a variety of dishes such as mac and cheese, collards, and pickles from scratch.
Seasonal Changes and Off-Season Activity
Even after the baseball season concludes in September, there is no time for rest in Shea’s hectic schedule. The mild Charleston weather allows him to maintain a continuous catering season, taking advantage of the city’s popularity as a tourist destination and wedding hotspot. The RiverDogs’ new food truck also remains active, setting out to various events around thrice a week.
A Final Note
As Shea continues to wear multiple hats at the RiverDogs, the ultimate goal remains the same: to create unforgettable experiences. Whether it is through mouth-watering food delights at a game or teaching children culinary skills at a summer camp, Josh Shea does it all with an infectious love for food, sports, and the city of Charleston, SC.
