On the Road: Father, son and lobster in Portland
To see all posts from my September 4, 2015 visit to the Portland Sea Dogs (this is Part Three) click HERE. To see all of the posts from my August/September 2015 trip through New England, click HERE. To see ALL of my “On the Road” posts (going back to 2010), click HERE.
2015 “On the Road” landing page HERE!
Embden, a small town in central Maine, is surrounded by the Kennebec and Carrabassett Rivers. The town’s website declares that its current population is an estimated 939 people, who are “proud of our history and optimistic about our future.”
I met two of those proud and optimistic people at the Sept. 4 Portland Sea Dogs game: Erik Carey and his 11-year-old son, Luke.
Embden is over 100 miles north of Portland; one would think that would be a prohibitive distance for Erik and Luke to travel on a regular basis. But if one would think that, then one would think wrong.
Erik and Luke are Sea Dogs season-ticket holders, who regularly make the long drive to Hadlock Field together.
“My wife has been to one game, my daughter has been to one. I think Luke and I have been to about 30,” said Erik, an eighth-grade teacher with 20 years of experience in the education field.
On these frequent father and son excursions to Hadlock Field, Dad drives while his son reads. These trips are so long and so frequent that Luke was able to read the bulk of the entire Harry Potter series while riding alongside his dad on trips to and from the ballpark.
On this particular evening, Erik and Luke varied up their Sea Dogs routine by serving as my designated eaters (you know, the individuals recruited to consume the ballpark cuisine that my gluten-free diet prohibits).
We began at the Shipyard Brew Pen, located at the far end of the third-base line.
Shortly after we arrived in the area, there was a commotion behind us — shouts, squeals, nervous glances toward the sky and the sound of uncertain footsteps.
A foul ball was headed our way!
Erik dove for cover, but Luke kept his eyes on the prize. The ball bounced off of the asphalt and onto the roof of the Brew Pen, whereupon it rolled straight down and into Luke’s waiting hands.
Congratulations to Luke, the first-ever designated eater to snag a foul ball.
The Shipyard Brew Pen sells lobster rolls, and when in Maine, you’ve gotta get a lobster roll. Right?
The Sea Dogs’ lobster rolls are provided by Beal’s Lobster Pier.
Now it was Erik’s time to shine.
— Benjamin Hill (@bensbiz) September 5, 2015
“This is pretty good…” Erik began.
“But not as good as my catch!” interrupted Luke, still psyched to have snagged an official game-used Eastern League ball. But back to Erik:
“Uh, um, uh, there’s so much pressure,” he said, searching for a way to describe the lobster roll. “Let me take one more bite.”
“No…” said Erik, still at a loss for words. He and Luke then commiserated briefly, using teamwork to come up with the following lobster roll description:
“The creaminess of the lobster melds well with the crunch of the bread.”
Erik, like the lobster, was now on a roll.
“The best part is that that the meat is not rubbery, and the sauce, there’s just enough,” he continued. “I’m really getting the lobster taste, not the mayonnaise.”
“Hey, you’re doing good!” said Luke.
“Yeah. Thanks, Buddy.”
For dessert, it was my duty to procure Luke and Erik a Muddy Biscuit from a concourse concession stand such as this.
New for the 2015 season, the Muddy Biscuit is a chocolate-dipped variation of the Hadlock Field treat known as the Sea Dog Biscuit: Shain’s of Maine vanilla ice cream served between two chocolate chip cookies.
Luke, introducing the Muddy Biscuit:
— Benjamin Hill (@bensbiz) September 5, 2015
Like father, like son.
“This makes me sound like a bad parent,” said Erik. “Just wait until Mom reads this. … See, it’s not the cost of the travel down here. It’s not the cost of the tickets. I’m getting crushed by him at the concession stand.”
Luke wasn’t phased by his Dad’s accusations. He was lost in a dessert-based reverie.
“Would you say that the cookies and the ice cream complement one another? I’d say they do.”
“I don’t know,” replied Erik, before deciding that Luke’s Muddy Biscuit hypothesis was dead on. “It’s the perfect combination of a baked good and ice cream. Separate they are awesome, but when you put two great things together, you can’t go wrong.”
This sounded like an analogy for the father-and-son relationship — “When you put two great things together, you can’t go wrong.” Seeking to give Erik a rare upper hand in the dialogue, I asked Luke, “On a scale of 1-10, how thankful are you that your Dad takes you to these games?”
After much hemming and hawing, Luke grudgingly replied “10.”
“See, he doesn’t want to say anything nice about me,” said Erik. “Because he knows that I’ll remind him at the most inopportune moment.”
Note: My 2015 “On the Road” blog posts and articles are now finished. Thanks to everyone who followed along, and please feel free to get in touch any time about anything. Now the offseason truly begins. I’m going on vacation.