The dinner scale of the owner of the winning team, live lobster ‘Freshly delivered’ 

SSG Landers owner Jung Yong-jin prepared a dinner with attention to each ingredient for the team, which is sweating in preparation for the new season.

On the 11th (local time), the SSG team, which is in the process of spring camp in Vero Beach, Florida, held a special team dinner. This dinner, attended by owner Jeong Yong-jin, was prepared to encourage the team’s hard work in the United States. 

After the start of February 1st, when the camp entered the middle, and the time when the athletes were most physically exhausted, the dinner menu was also carefully considered.

First, meat and seafood to replenish stamina, such as lobster, prime rib, and LA galbi, were prepared at the same time to reinforce the players’ energy. Lobster, the main menu, is fresh and tasty only when caught in cold water, so we insisted on lobster caught in Maine, which is close to Canada. 

Although the training ground is 2,561 kilometers along the US East Coast, live lobsters were shipped straight from the farm for the team dinner. Thanks to the carefully prepared ingredients, the reaction of the players was also hot enough that there was a player who ate 8 by himself.  토토사이트

LA galbi is as popular with athletes as lobster. In Vero Beach, where the Korean population is small, he traveled directly to neighboring large cities such as Atlanta and Orlando to deliver the taste of Korean LA Galbi, and airlifted Korean food ingredients. Along with this, various Korean side dishes such as kimchi were also provided. Ingredients were brought directly from Korea and made directly with the help of local Korean staff.

Jeon Eui-san, who attended the dinner, said, “It was my first time participating in the US spring camp, and it was a point where it could be physically difficult due to the hot weather. Looking at the menu for today’s dinner, they prepared rare lobster and LA galbi, so I ate my fill.” did.

“I missed Korean food because I was living in the United States, but I was able to taste more delicious ribs and side dishes than in Korea. I am grateful to those who worked hard to prepare it.”

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