‘Gourmet owners are different’ special airlift from top-notch lobster to Korean ingredients

 Owner Jeong Yong-jin of SSG Landers made a surprise visit to the spring camp in Florida, USA. As the owner of the club is famous for being a gourmet, the team dinner menu was also special.

On the 12th (Korean time), the owner of SSG Jeong Yong-jin visited the site of the spring camp in Vero Beach, Florida, USA, and had a dinner to encourage the team. Owner Jeong Yong-jin, who visited the first overseas spring camp wearing a Landers uniform, toured camp facilities such as the clubhouse, weight training room, treatment room, baseball field, and indoor practice field, and prepared a dinner table to encourage the hard work of the athletes and officials. The event was held in the order of greetings from the CEO, toast to the captain, and words of encouragement from the owner. At the dinner, special menus such as lobster, LA galbi, and steak were provided, and the attendees had time to make a commitment to successfully complete the spring camp and prepare for a successful season.

Owner Jeong Yong-jin said at the dinner greetings, “This is my first overseas spring camp wearing a Landers uniform. I am happy to meet you all in the United States far away from Korea. I am glad to welcome all new players and foreign바카라사이트 players who have joined the team. Before coming to the dinner hall, I train here. I looked around the facilities for a while, and it turned out well. I wish we could have a facility where we can focus on training more systematically like this place,” he said. He emphasized that he will surpass himself and Landers last year.”

Owner Jeong Yong-jin, who is known as a gourmet, put a lot of thought into the menu for the team’s special dinner that day. Considering the point in the middle of the camp after the start of the camp on February 1st, when the athletes are most physically exhausted, careful consideration was also given to the dinner menu.

Meat and seafood such as lobster, prime rib, and LA galbi to replenish stamina were prepared at the same time to reinforce the athletes’ 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 km along the eastern coastline of the United States in terms of distance, live lobsters were delivered directly from the farm for the team dinner. Thanks to the carefully prepared ingredients, the reaction of the players was so hot that there was a player who ate 8 by himself.

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

Eui-san Jeon, an infielder who attended the dinner, said, “It was a point where it could be physically difficult due to the hot weather. Today, I think I ate a lot of lobster and LA ribs, which are not commonly seen. I was able to taste more delicious food. I am grateful to those who worked hard to prepare it.”

In addition, captain Hanyusum said, “I thank the club owner for taking the time to visit and encourage me in this way. The dinner and encouragement prepared by the owner will motivate all players.”

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