Shea also teaches kitchen skills to kids during culinary summer camps at the Joe
CM: What brought you to the Joe?
JS: I was running barbecue catering company Food for the Southern Soul in 2013 and we had a spot at the market downtown. The RiverDogs general manager, Dave Echols, heard about me and asked me to help out at the ballpark running the food and beverage program. I thought it was an interesting opportunity to have a business that combined food and baseball. And when they decided they wanted to reach another market through the luxury suites that were always bought up by companies, we opened the Segra Club.
CM: Do you create the entire park’s menu, or just the Segra Club?
JS: We run everything 100 percent. It averages about 4,000 fans a game right now, and that includes the hospitality and suite level. We have 200 employees we hire every year who run all concessions and maintain and run the hospitality areas for picnics. The only outside vendor we have is Tony The Peanut Man’s boiled peanuts, which is now run by the original owner’s brother, William.
CM: What are some of the most popular RiverDogs food?
JS: I would say everybody who comes to the ballpark loves the classic popcorn and French fries. We do a different signature hot dog for each home game and always sell our classic Homewrecker, a half-pound hot dog with about another half pound of toppings. You’re not getting away from that without getting pretty messy.
CM: How does the menu change for those in the Segra Club?
JS: For Segra Club guests, we have elevated ballpark food. For instance, the hamburger is a half-pound blend of brisket and short rib served on a toasted brioche bun. The lettuce is artisan, and the tomatoes are heirloom. We’re working with a chocolatier to get customized chocolates there, too.
CM: Tell us about the culinary camps that you host in the Segra Club kitchen.
JS: We started doing the summer camps right before COVID and brought them back when gatherings were allowed again. We looked at our catering menus and figured out how to put a spin on things so kids ages eight to 16 could make them. In addition to learning knife skills and how to safely use appliances, they get to make fresh pasta and sauces, barbecue, pickles, collards, and mac and cheese from scratch. We have 12 to 25 kids per one-week camp and divide them up at different stations. It’s just like baseball; they have to learn to be on a team.
CM: What do you hope kids go home with at the end of camp?
JS: Honestly, I just hope they had a fun experience and made some new friends. I want them to feel confident when they go into a kitchen. If their parents are cooking, we want them to feel comfortable jumping in and helping. A lot of parents have expressed how impressed they are with the kids’ knowledge.
CM: What do you do during off-season?
JS: Baseball ends in September, but we go right into catering season because the weather stays nice and Charleston is a huge wedding and tourist destination. Plus, our new food truck goes out three or four times a week to different events.
