A large silver metal trailer greets Tulsa Drillers in the parking lot at every home and road game. The aroma that waves from within quickly reveals its identity.
Enter and you will find a narrow kitchen characterized by cleanliness and adorned with shiny kitchen utensils, a solid iron counter, refrigerator and burning stoves. It gets tasty in there, even threatening 107 degrees on a recent trip to Little Rock, but chefs Rob Dowd and Tim Gant do not mind.
Dowd has an extensive culinary background working at restaurants in New Jersey, Ohio, Massachusetts, California and Yellowstone National Park. Gant used to cook for businesses in the Tulsa area such as the Hyatt Regency Downtown Hotel and The Club at Indian Springs. Now they have teamed up to staff Drillers’ mobile kitchens, providing unique nutrition to Tulsa’s smaller leagues at each stop.
“I think the players deserve to have really good food, and I think that makes them play better,” Dowd said. And then the spectators who come to see a great game, they get better performance because the players get better fuel. It just culminates in something very good. ”
Dowd and Gant operate under Epic Epicurean LLC in Salt Lake City, owned by chef Rob Walton of the Los Angeles Dodgers. Each Dodgers-affiliated company from Double-A and Down has its own mobile kitchen, and Tulsa’s version four trailer towed by diesel pickup is the latest. Los Angeles is the only major league series that currently offers meals on wheels to its smaller leagues. This is worrying, given the recent buzz around food stakes in baseball court systems.