A Dinner Among the Stars: My visit to The Den

(Image: https://i.imgur.com/3InVfE9.jpg)

It was a little bit after the Lonestar Pumpjacks won their play-in game to get onto the MLN postseason that I received an invitation from current pitcher and future General Manager of the expansion Ursa Major Grizzlies, Jameson Poe, to join him at the Grizzlies’ new intergalactic stadium, The Den. Poe had a bit of time between the end of the game versus the Peregrines and before the Wild Card game against the Gorillas to head to The Den himself to work out some things with his new on-site restaurant, "Gentle Ben's Bar and Grill." When I accepted the invitation, none other than the Assistant to the General Manager, Spock Shivensparger, personally came to my door to provide transportation with his personal teleportation technology. When I was prepared, the hulking Shivensparger activated the handheld device he came with, and we were instantaneously whisked off to the main gate of The Den. The teleportation went off without a hitch, and, outside of a slight lingering taste and smell of bananas that quickly faded, I was no worse for wear.

It's plain to see how hands-on Poe has been in the planning and construction of The Den. In fact, it's his voice that you hear through the stadium speakers upon your arrival, welcoming you to the ballpark, and pointing out places of interest within the confines. The entire place is lit with bluish-white lighting, giving it a futuristic, but at the same time, rather comfortable feel, not at all sterile. Spock guides me to a cart waiting nearby, and we speed off toward the second level concourse. On the way, I see the various crews working on the people movers and escalators that will be operational once The Den has it's official opening. We also pass a multitude of empty storefronts, many with "coming soon" signs in their windows (due to a NDA I was asked to sign, I can't disclose the actual retailers, but, rest assured, Poe and company have been busy).

(image: https://i.imgur.com/jvGWgLz.jpg)

Once we reach the second floor, via a service ramp in the inner workings of the stadium, Spock drives me over to Gentle Ben's Bar and Grill, a spacious, open-fronted lounge. I bid Spock goodbye (fascinating man - in our brief trip together, we discussed baseball, The Simpsons, String Theory - the man is brilliant, don't let the flexing fool you) and headed into the restaurant. The decor is at the same time cutting edge and homey, a very Star Trek-ish influence coupled with rich hardwood furniture sporting colorful fabric. It doesn't take long for me to spot Poe himself, stationed at a large, well-stocked backlit bar. He puts down the glass he was cleaning and tosses the towel he was using over his shoulder, greeting me with a yell and a smile, and beckons me over. This man, conversational with an easy smile and booming laugh, is a far cry from the stoic, businesslike persona that he shows on the mound. He asks me what I'd like to drink (I request a Stella Artois, which is expertly pulled and presented to me in its proper chalice), and tells me that a meal will be brought out soon ("Our Head Chef is perfecting the Duck dish that'll be on the menu. It's fantastic."), before pouring himself three fingers of Johnnie Walker Blue Label, neat, and leading me to a nearby table.

(Image: https://imgur.com/eFMfzRn)

It's not five minutes after we've sat down that a man in a black chef's coat (Executive Chef Matthew Dunn, as introduced by Poe, a childhood friend), brings over two plates with expertly cooked, sliced duck breast. Chef Dunn, a tall man, also with an easy nature, explains in a deep voice that it is duck breast over a celery root puree, with roasted beets and a blood orange coulis. Poe thanks him, and we settle in to eat and begin our interview as he leaves.

(Image: https://i.imgur.com/soynPB9.jpg)

BB: Mr. Poe, thank you for having me here to The Den and giving me a few moments to talk with you.

JP: Please, Ben. Jameson or Poe will do just fine, we're not standing on airs here. And, of course! Happy to have someone to share this with.

BB: I noticed you cleaning up behind the bar there. Thinking of a second career already?

JP: (Laughing) Well, when I was a kid, Bartending was one of my first jobs. I never lost the love for it. Plus, (gestures around) this is my baby. It's fun for me.

BB: This really is an impressive place you’ve already set up. Are there any particular specialties out here in The Den?

JP: I'll send you home with a menu that you can share that shows our opening day lineup, if you will.  (Laughs)  But, if you want some of my favorites, the Seared Scallops are incredible, and the Ahi Tuna and the Seared Duck Breast, which you've got in front of you, are hands down what I'd order anytime here.

(image: https://i.imgur.com/Lf3aq4e.jpg)

BB: And how will you maintain such a strong culinary experience with such a difficult supply line?

JP: Utilizing Spock's teleportation technology makes shopping a breeze, to be honest.  My plan is to get together with Chef Matt and my captains, when applicable, each week and come up with fresh specials each week.  Alaskan crab one week?  No problem.  Fresh made pasta from Italy the next?  Just a jump away.

BB: This reminds me: What about the players? Do you have anything in mind for nutrition programs for your squad? Anything that may be different considering the conditions?

JP: For the most part, your typical balanced diet will be perfectly fine for the players here.  We'll have doctors and nutritionists on site to monitor everyone's vitals, and the players, as well as the employees here will have access to whatever vitamins and supplements that they feel are beneficial.  In our talks with the technicians at NASA and SpaceX, we did learn that a low sodium diet is the way to go for those spending an extended time in orbit, so, we'll be sure to mix that in to our normal healthy options.

BB: I noticed on the way in that you're setting up for a pretty extensive list of shops and things to do here at The Den, care to comment on that?

JP: Well, honestly, I think that The Den is more than just a stadium. This is a destination. We're in space, for God's sake! (Laughing) Truly, what sense does it make to have a place like this operate only on game days, during a baseball season? No, The Den's shops and amenities will operate every day except major holidays, game day or not. Concerts, charity events, conventions, we want it all here.

BB: Are all of your storefronts spoken for already? Were you able to fill them all?

JP: We've filled most of the shops, and intentionally left about a dozen open, give or take.

BB: Why's that?

JP: (Smiles) Ah, now that's giving away one of the things I hope is a perk for players coming here. Now, I'm going to be a GM next season, but, I was the league's First elected Player Representative, and that, along with being elected again for season two, is one of the things I'm most proud of in this game. That said, I'm still in the Players’ corner. I want players who come here in free agency, or via the draft, to feel like they've got a stake in this team, that this is their home, like I do. To that end, part of coming here is the opportunity to own your own piece of The Den. There's life after this game, and this way, a player can set themselves up for that. You come here as a ballplayer, but, maybe you've always wanted to own an arcade, or a bookstore. I want to help you do that.

(Image: https://i.imgur.com/2AbqQ0Q.jpg)

BB: That seems pretty generous. What about the profits? And if a player should leave the team?

JP: Outside of paying the rent on the storefront they operate, and the salary of the employees within, the profits go to the player. And, should they leave, then we'll talk about transferring all of the necessary deeds and paperwork, and they'll be free to bring their business wherever they like. Then, that opens up the space for whoever comes to the team next.

BB: With The Den expected to be such a destination, is there a plan for or concern about activities that may not reflect the values of the team?

JP: Any and all activities and potential retailers currently go through me, to ensure that they fit the brand we're trying to get across.  And, as time goes on, that responsibility will be shared with the team captains.  I want to bring a family culture to this team, and it's the job of a family to take ownership and be mindful of the image that we put out there.

BB: So, since this restaurant is your baby, does that mean your active playing days are done?

JP: I wouldn't say that, necessarily. I plan to have some time here behind the bar, but, I'm ready to grab a glove and help the Grizzlies as a part-time player if that's what's best for the team. That said, I'm also fully prepared to hang it up and perform my duties completely in a front office capacity if there's someone who's more valuable to the team as a full time player.

BB: Either way, this season will be your last as a pitcher in the MLN. Will you miss it?

JP: Are you kidding!? I don't have to have that pressure hanging over my head? That's a blessing! (Pauses, grins) Yeah, I'm absolutely going to miss it, man... There's nothing like standing out there on that mound, on that field, and hearing the crowd pulling for you. I've had some of the best moments of my life out there on that field. But, that part of my story is about done. It's time for other folks to come along, to solidify their legacies, or to start them. And if I can be a part of their path here? (Gestures around) C'mon, can you envision a better place for a great story?

(Image: https://i.imgur.com/pbzgPAa.jpg)

After our interview and dinner concluded, that line lingered in my mind for a bit. No, I couldn’t envision a better place for this story in particular. As I looked around one more time before my return teleport, and pictured this place bustling with activity, I realized this was everything I ever wanted. A ballpark is a beautiful enough place already. But a ballpark made into such a destination, with this bold of a vision, will truly be a wonder.