Latest news with #Seattle-style
Indianapolis Star
04-08-2025
- Sport
- Indianapolis Star
Colts LB Zaire Franklin is back, ready to lead evolving Colts defense: 'I almost shed a tear'
WESTFIELD, Ind. -- Zaire Franklin couldn't take it anymore. Seven practices went by without the booming voice of No. 44 barking from the middle of the Colts defense. He was chiming in from the sidelines and from behind huddles, but each time the ball was snapped, he was a spectator. It's the place this team captain has rarely ever been in an NFL career who had never had a surgery until this ankle issue flared up in the spring. And now that he's back to individual drills for the second straight practice, it's a place he never wants to go back to either. "Man, it's a blessing," Franklin said. "I can't lie, I almost shed a tear yesterday when I got out on that field." Franklin has been in recovery from an ankle cleanup procedure he underwent in May. The injury dates back to a Week 9 game against the Vikings. Franklin wanted to keep playing with the team in the playoff hunt, so he played the final eight games and became the NFL's tackle king with 173 stops to reach his first Pro Bowl. He tried to use rest and recovery to reset the ankle to start the offseason, but by May, he and the team decided it was best to undergo surgery to make sure it was ready for another 17-game slate. This was new territory for a player who has only missed one game across his seven NFL seasons. The surgery brought weeks of uncertainty of when he'd return, and through seven camp practices, he still wasn't on the field. "When you're on that rehab process, it's so easy to get disconnected from the team and really be by yourself," Franklin said. "That's when a lot of that mental stuff starts to weigh on you. I was just very intentional and making sure I was locked in with the guys." Franklin has been that through all of training camp so far, consistently shouting out signals and tips to his fellow linebackers and bonding with new linebacker Joe Bachie. "When it came to my rehab, it was a process," Franklin said. "I didn't take anything personal. I gave myself grace. I committed to my journey and my plan, trusted the trainers I had behind me. Whether it was a step forward or a step back, I took everything one day at a time." COLTS CAMP OBSERVATIONS: Pass rush dominates line of scrimmage But now he's back, and soon, that'll involve running team drills with a defense that has evolved quite a bit since the last time he led it. The Colts signed All-Pro cornerback Charvarius Ward as well as Camryn Bynum in the offseason and added a potential new starting outside cornerback in third-round Minnesota rookie Justin Walley, who is commanding first-team reps while Jaylon Jones and JuJu Brents recover from hamstring injuries. The group is undergoing a scheme change under new defensive coordinator Lou Anarumo, who is shifting from Gus Bradley's Seattle-style, Cover-3 heavy approach to one that thrives on aggressive man coverage. That's led to more pass breakups from the secondary and linebackers than a Colts training camp has seen in recent years. "That was probably the hardest part of the past two weeks," Franklin said. "I was itching to get out there, not only to be out there and compete with my guys but to just see my place in this thing." MOST ESSENTIAL COLTS: Can Zaire Franklin save the linebacking corps? His place will be critical as the player who wears the "green dot" of communication for the group, which Bynum has taken over in his absence. He's the only linebacker on the roster with much NFL experience on defense and must key a run defense that lagged at times last year but now must be serviceable enough to force offenses to drop back and throw against the playmakers Indianapolis has accumulated on the defensive line and in the secondary. That will mean repeating his play as one of the NFL's top tackler while also raising the efficiency, as he missed 31 tackles last year, per Sports Info Solutions. 'Obviously, he's one of the leaders on our team and makes a ton of tackles for us," coach Shane Steichen said. "Obviously, wearing the green dot at that position, the communication piece – getting him back on the practice field is huge." It's unclear yet how much of a role he'll have in Tuesday's joint practice against the Ravens, Thursday's preseason opener against the Ravens and or the two preseason games to follow. The primary focus is to get him ready for the season opener against the Dolphins on Sept. 7. But that time is coming, and he can finally see it on the horizon. "It feels good for me to be out there," Franklin said, "so we can be one band, one sound and get to hunting together."
Indianapolis Star
29-07-2025
- Sport
- Indianapolis Star
With a new defensive staff and a history of injuries it's a make-or-break season for JuJu Brents
WESTFIELD -- Colts cornerback JuJu Brents lined up in press coverage across from Anthony Gould in a red-zone drill in a matchup of size versus speed. Gould cut inside on a slant, hoping to use the green space and inside leverage as safe harbor from this 6-foot-3 cornerback. But Brents was ready for this twist, and he blanketed the 5-foot-8 receiver until the pass arrived. Then he stretched his gangly arms around Gould's compact frame in order to tip the ball up in the air and into the arms of safety Rodney Thomas II. Four practices in, Brents is healthy, for now. He's back from the meniscus tear that derailed his second season, back from the numerous surgeries that have combined to limit him to just 11 games played in two seasons. He's back in the northern suburbs of his hometown, in a literal shadow of the building where he received the call from the Colts in the second round back in 2023. That's when the dreams launched of running out of the Lucas Oil Stadium tunnel with an Indianapolis jersey on and starring at a premium position for the hometown team, only for a knee and a quad and a nose and an ankle and a wrist to turn the dream into a cruel joke at times. Heading into a make-or-break third season, those scars turned into jet fuel this offseason. "I was just working my (expletive) off," Brents said. If he needed any more fuel for the fire he's stoked through those 23 missed games, he's getting it on the field. The Colts have thrust him into a three-man battle for the starting outside cornerback spot opposite newly signed All-Pro Charvarius Ward, along with third-round Minnesota rookie Justin Walley and two-year starter Jaylon Jones. "I think if you're a competitor, you love this type of competition," Brents said. "For me, it's just a challenge every single day. But it makes us all better." INSIDER: 10 thoughts on Anthony Richardson vs. Daniel Jones and the first week of Colts camp Thanks to Ward, and with Moore in the slot, it's one spot up for grabs among three hungry men. One is a seventh-round pick in Jones, another is a rookie with a name to carve out in Walley and the third is a hometown kid with perhaps one last runway at a local dream in Brents. "It's just an aggressive mentality: he comes downhill and brings some crafty plays with it. He'll hit someone in the flat," Jones said of Brents. "... We always be joking with him about being the 'neighborhood hero' and 'the prince of Indy.'" Walley's edge is that he was drafted by the current coaching staff, with a skill set directly built for the scheme. By hiring defensive coordinator Lou Anarumo and assistant defensive backs coaches Jerome Henderson and Chris Hewitt, the Colts are embracing more of a sticky man-coverage approach, which fits the 5-10 Walley more than it does the 6-3 Brents or 6-2 Jones, who were drafted for Gus Bradley's Seattle-style approach with hulking outside cornerbacks who lived more in short-area zones. Jones has the experience edge over the two with 27 starts in 34 games. He also allowed just one touchdown pass last season, though he did give up 8.1 yards per attempt. Brents' edge is still on upside and skill set. He was the highest drafted of the three as a second-rounder, and though he has hulking length at 6-3, he also has the light frame and foot speed to move smoothly within it, like he did in blanketing Gould on the slant route. "I can't wait to see the ceiling that he reaches in the league," Moore said. "I can't wait to see the ceiling he reaches being an Indianapolis Colt." That light frame has led to a rash of injuries he could never believe could be real. But for the first time as a pro, he's coming off an offseason with no surgeries and no lingering injuries. His time is now. And for as long as it lasts, he's coming for it all.
Yahoo
16-06-2025
- Entertainment
- Yahoo
How to Eat Like a Chef at T-Mobile Park? Try One of Everything — Especially the Teriyaki!
Eating at T-Mobile Park these days is as much Cracker Jack as it is Dungeness crab pizza. In this Q&A, Seattle chef and award-winning food writer J. Kenji López-Alt maps a game plan to bring local flavor to every inning, including with his very own Seattle-style teriyaki pop-up. BELLEVUE, Wash., June 16, 2025--(BUSINESS WIRE)--J. Kenji López-Alt is wearing a "I <3 Teriyaki" T-shirt underneath a Seattle Mariners jersey with his last name on the back. As the acclaimed chef and best-selling cookbook author takes the pitcher's mound at T-Mobile Park, two thoughts cross his mind. "My primary goal is not to embarrass myself in front of my kids," he says, jokingly. "And then my secondary goal is being completely okay with embarrassing myself in front of my kids. I figured there was a 50/50 chance that I'd get it somewhere near the plate." Turns out, he had nothing to worry about. The ball sailed right over, landing into the waiting glove of Mariners third base coach Kristopher Negrón. Cheers from the crowd naturally followed. Of course, there was also plenty of excitement for the heat López-Alt brought to the park that night as a culinary pro. The main point of the chef's MLB debut: his Teriyaki Night pop-up. As is often the case with López-Alt's endeavors, the event was a hit, with tickets selling out well ahead of time and the evening ending with many a satisfied baseball — and teriyaki — fan. To anyone familiar with his work, his stats and bona fides in the food world are packed. His popular books include The Food Lab, one of two to win a prestigious James Beard Foundation award. He's a regular in both print and video for the New York Times, and has some 809,000 Instagram followers and over 134,000 followers on TikTok. And, of course, he is the creator and host of Kenji's Cooking Show on YouTube, where he has nearly 1.7 million YouTube subscribers — and where he recently posted a video about his favorite foods at T-Mobile Park, serving as a walk-up to his Teriyaki Night event. Here he reveals his secret sauce (somewhat literally) for the perfect teriyaki plate, the real importance behind throwing the first pitch and eating anything and everything at T-Mobile Park. Your sold-out Teriyaki Night pop-up at T-Mobile Park was huge success. How does teriyaki fit into the world of Seattle baseball? I grew up in New York, and in New York, pizza is the big democratizer, the one that everybody eats and the one that everybody enjoys and the one that you can get. It's like every neighborhood has their local pizza spot and they're all a little different, but they're all New York pizzas. So when I moved to Seattle five years ago, I found that teriyaki is the Seattle equivalent. It's a dish that was created and is still mostly cooked by immigrants. It's inexpensive and filling. Every neighborhood has its own spot. And it is really unique to Seattle: Chicken teriyaki was invented here by a Japanese American immigrant in 1976, Toshi Kasahara, and it's since gone on to sort of take over the entire area. There are over a hundred teriyaki shops in and around the Seattle area. I've been following the Mariners since I moved here in 2020, and I love going to games. They reached out to me and asked if I'd be interested in talking to them about teriyaki, because, despite the wide range of food options available at T-Mobile Park, they'd never done teriyaki. It felt like it was time to add it to the menu. It's a hometown dish for the hometown team. What does your Major League twist on the local dish look like? Of course, rice and chicken teriyaki with sauce. People could get hot sauce if they wanted to make it spicy for themselves, but it's not spicy by default. And then a little salad of pickles, daikon and carrots, which is not the traditional accompaniment to teriyaki. Traditionally teriyaki in Seattle would come with either a cabbage salad or an iceberg salad that's served cold. But because we serve teriyaki hot and ready to go, it didn't make sense to include warm wilted iceberg. So we went with a pickled carrot and daikon salad instead. I think it goes really nicely with the teriyaki. It's tangy, a little bit sweet, crunchy. A nice contrast to the chicken. What's the strategy that you would recommend for people coming to see a Mariners game and wanting to try out some great local food? I mean, there are so many choices and a lot of them are really amazing. I have two little kids, and so usually when I go to a game, it's with a couple of other parents and all their kids, and we'll divide and conquer. We'll each take a little different section and pick up a few different things and then bring it all back to our seats, and then we'll all just share everything. You recently posted a video where you pretty much ate your way through T-Mobile Park. What are some foods that people can get at T-Mobile Park that you think really represent Seattle cuisine? T-Mobile Park offers a lot of foods that are just a mesh of various cultures and cuisines. It is, I think, actually quite a good cross section of the immigrant community in Seattle and the types of food that have developed here and have taken root here. There's a very big Japanese influence in Seattle cuisine, so curry katsu from Tamari Bar, the teriyaki, obviously. Moto Pizza has Detroit-style pizza, but it's got some very personal twists as far as the toppings and the presentation goes. You can't really get it anywhere else. And it's wonderful. People waited online for it for months when it was just a small shop, and now you can get it at the ballpark and it's just as good. I also would say getting garlic fries from Ivar's. I think most cities that have a garlic-growing region near them have their own version of garlic fries, but that feels like a real T-Mobile Park staple. I think it's amazing the quality of sushi and poke that you can get there from Sushi Nakagawa. I never would've imagined when I was a kid that one day I'd go to a baseball game and get really good sushi. Seattle has a very strong seafood culture, and so that's represented in the ballpark as well. It's not just peanuts and Cracker Jack and hot dogs. There's a lot of local representation. How was throwing the first pitch on Teriyaki Night? I thought about it sort of the way I think about cooking a meal, which is that not everything you cook is going to work out. But the important thing to remember is that when you're cooking for your friends and family, the food is only the consolation prize. The more important part is that you're showing this expression of hospitality and generosity, and you're getting your friends or your family around a table so that you can all hang out and enjoy each other's company. And so I thought about throwing out the first pitch the same way. It's like, who really cares if the ball goes over the plate or not? As long as everyone is there having a good time, then that's the more important part. What's next on your plate for teriyaki and the city of Seattle? I'm going to continue going around Seattle and trying all the teriyaki I can and sort of celebrating it as much as I can, as a way to get to know my new city. I think the best way to get to know a place is to eat its food. We have had thoughts of a long-term project, having a teriyaki festival of some kind or having made-to-order teriyaki at T-Mobile Park. Right now, the teriyaki that you get is from the hot and ready to go walk-off kiosks, but having it cooked to order so that you get a more true teriyaki experience top to bottom would be really nice. So that's something I'd be interested in helping them develop at the park. But for now I'm just thrilled to be part of this and to be part of the pride of my adopted hometown. I've been working on a teriyaki recipe for a long time and refining it now that I'm in Seattle and have a new perspective on specifically what Seattle teriyaki is. So I'm planning on releasing both a recipe and a video showing people how they can make Seattle style teriyaki at home sometime this summer. Finally, the Mariners have started off the season doing really well. What are your predictions, are we going to see a teriyaki pop-up in October? Hopefully we're going to go all the way! For more information on Magenta Status benefits at T-Mobile Park, including information about Post Malone's concert on June 26, visit Follow the T-Mobile Newsroom on X and Instagram to catch the latest company updates. About T-Mobile T-Mobile US, Inc. (NASDAQ: TMUS) is America's supercharged Un-carrier, delivering an advanced 4G LTE and transformative nationwide 5G network that will offer reliable connectivity for all. T-Mobile's customers benefit from its unmatched combination of value and quality, unwavering obsession with offering them the best possible service experience and undisputable drive for disruption that creates competition and innovation in wireless and beyond. Based in Bellevue, Wash., T-Mobile provides services through its subsidiaries and operates its flagship brands, T-Mobile, Metro by T-Mobile and Mint Mobile. For more information please visit: View source version on Contacts Media ContactT-Mobile US, Inc. Media RelationsMediaRelations@ Investor Relations ContactT-Mobile US, Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Eater
12-06-2025
- Entertainment
- Eater
Street Food Summer Is Here
The best things to eat from trucks, stands, and carts all summer long Street food is one of the essential joys of summer. After months spent hiding from the elements inside temperature-controlled restaurants, there's nothing like sitting in the sunshine with barbecue from one of Austin's most exciting food trucks, digging into a cream cheese-slathered Seattle-style hot dog outside the Mariners game, or cooling off with one of New Orleans's quintessential sno-balls. Across the country, chefs are setting up stands and firing up sidewalk grills to serve street foods both classic and groundbreaking. There's a lot to eat out there this summer. Get to it. — Nicholas Mancall-Bitel, Eater travel editor Map Apr 28 Eater New Orleans The Finest Food Trucks in Austin Austin's food destinations that just happen to be on wheels serve top-notch barbecue, pizza, kolaches, and so much more
New York Times
25-04-2025
- General
- New York Times
It's Teriyaki Time
Good morning. John T. Edge brought us this recipe for a Seattle-style chicken teriyaki, adapted from one by Sujan Shrestha, many years ago: salty-sweet and garlic-gingery, with a starch-thickened, glossy sauce that pairs beautifully with rice and broccoli. I make the dish with less sugar and more pineapple juice than John calls for and only marinate the chicken for a few hours before cooking. Cook's choice. Featured Recipe View Recipe → Sometimes I make it with steak tips and a lot more soy sauce, and serve the result with fries. That's a regional teriyaki, too: a dish that nods at one served for years at the Rhumb Line bar in Greenport, N.Y., best consumed with cold beer and an Elmore Leonard novel. For that I like a lot of marination, at least 24 hours. You can make salmon teriyaki (no need to marinate!). Cabbage steak teriyaki (same). And if you make Genevieve Ko's recipe for teriyaki sauce, you can bring a shine to firm tofu, to pork chops, to seitan, to asparagus or whatever you like or happen to have on hand. The idea, this weekend, is just to mess around with teriyaki and to celebrate how sweet and salt can multiply the power of ginger and garlic to the benefit of whatever you're cooking. (Teriyaki shrimp would be incredible. I'd cook the shrimp in butter until they're just going pink, then toss with the sauce and slide everything onto a warmed platter to serve with rice and steamed spinach.) Want all of The Times? Subscribe.
