Major Leaguer leaves Tides players happy and well-fed

NORFOLK

There were crucial lessons to be learned at baseball's finishing school, a rare opportunity at an edible education.

Mere minutes after the final out Sunday, a group of Norfolk Tides sat at a folding table, whole lobsters covering their plates.

On a normal night at Harbor Park, veterans counsel rookies on baseball's intricacies. Tonight, experienced eaters offered newbies a tutorial on how one tears open a lobster.

One player picked up his would-be dinner and turned it, looking at it quizzically.

"No, no," a helpful teammate interrupted. "You've got to crack the tail open."

Over the past week, the Tides enjoyed more than Mike Gonzalez's mound presence and closer's pedigree.

They also enjoyed his big-league appetite.

Per baseball tradition, Gonzalez treated the Tides to the post-game meal. But while one spread is expected, Gonzalez's offerings over his final two days - Joe's Crab Shack on Sunday, the Cheesecake Factory on Monday - went over the top.

"Gonzo really outdid himself," outfielder Jeff Salazar said. "I love seafood. That was one of the best (meals) I've had. "

While Oakland pitcher Dallas Braden and Yankee third baseman Alex Rodriguez shed light on the unwritten "don't tread on my mound" rule earlier this season, this tradition is far more palate-pleasing. When major league players do rehab work in the minors, they buy dinner for their teammates.

Gonzalez's time in Norfolk is done. He's slated to be back with the Orioles tonight. Still, he left a lasting impression.

"It's a tradition that's been going on for years," Norfolk pitching coach Mike Griffin said. "I have no idea when it started. It's a nice gesture of respect. The guy is saying, 'We know how hard you're working down here, and here's something I can do for you.' "

Sunday's menu featured lobster, shrimp, crab legs and sausage. Monday's array included three kinds of chicken, salmon, meatloaf and dessert. Both meals cost more than $1,000.

Gonzalez "had lunch at the Cheesecake Factory and he really enjoyed it," clubhouse manager Kevin Casey said. "He brought back the catering menu and he just started circling things. We have 40 guys and he bought enough for 60. Everyone got some to go."

Gonzalez signed a two-year, $12 million contact this offseason, and players said the caliber of the spread often correlates to a player's salary. Many times, pizza is considered sufficient.

Among the restaurants most often used by visitors to Norfolk are Outback Steakhouse and P.F. Chang's.

Big leaguers have secured reputations among their peers through classy contributions. Red Sox pitcher John Lackey once bought six $500 meals during a three-day rehab stint, and former great Roger Clemens once refurbished the Lexington (Ky.) Legends' entire clubhouse, buying new carpets and televisions.

It can work the other way too. While taking care of the minor-leaguers isn't mandatory, a faux pas in the minors can become a major headache.

"I've heard stories about guys that haven't done it, and they get hazed when they get back" to the majors, Salazar said. "Guys give them a hard time. Like, 'You're down there making $20,000 a week and you can't buy these guys dinner?' "

Interim manager Bobby Dickerson said the meals were considered even more of a treat during his playing days. Back then - Dickerson was in the minors from 1987 to 1993 - there was no post-game meal provided. After the final out, hungry players desperately searched for sandwiches or the nearest greasy spoon.

Things have changed since then. Each night, Casey puts together both cold cuts and simple hot meals, along with fruit and vegetable options.

Even so, the Tides often hit the food line gingerly after a game, knowing it's a meal they've had repeatedly. Visting players provide souped-up options.

Sunday, minutes after showering, nearly every player was seated with an overflowing plate of seafood. Monday, players lined up for seconds like fans rushing for concert tickets.

Catcher Adam Donachie practically pranced back to the buffet table.

"I like sweets, but I can resist them most of the time," said Donachie, one of a number of Tides seeking seconds about 10 minutes after Monday's game. "But I can't say no to cheesecake. I haven't had that in forever."

Gonzalez's taste pleased everyone, from the oldest Tide to the youngest.

Pitcher Chris George's three children were locker room visitors Sunday, and he kept them entertained by turning his lobster into a hand-puppet, waving it around as if it were poised to attack.

His 2-year-old daughter Sadie seemed particularly pleased with the tradition.

"I don't think they'd ever seen a lobster," George said. "Sadie just crushed it. The boys, getting them to eat anything is like pulling teeth. Sadie loved the crab. "

"I'll say this," he added. "I'd never had lobster in a clubhouse before."

Chris Carlson, (757) 446-2367, chris.carlson@pilotonline.com