Ethan Stowell came up with some new ballpark cuisine for the Mariners, replicating the upscale bar food and eat-local mantra that's trendy around Seattle restaurants and in the happy-hour scene.

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For that seventh-inning stretch, we might have to start belting out: “Buy me some grass-fed beef briskets and Spider Roll.”

The ballpark food at some stations for the Mariners home opener Friday will look a bit different, a bit gussied up.

The new barbecue sandwich at Safeco Field gets doused with a “whiskey cola BBQ sauce,” with the smoked pork coming from a purveyor known for humanely raised meat.

Forget franks floating in hot water. The sausages and bratwursts get bathed in beer then tossed on the flat top for a sizzling finish — to crisp up the skin.

Local chef Ethan Stowell came up with some new ballpark cuisine for the Mariners, replicating the upscale bar food and eat-local mantra that’s trendy around Seattle restaurants and in the happy-hour scene.

“We want it to be contemporary, locally sourced food,” said Stowell, during a media event Wednesday to roll out his new ballpark menu. “The bar-food concept fits naturally” in a concession setting.

There’s even happy hour “one hour before first pitch” behind the bullpens, with $5 pints.

Stowell’s gourmet sausages ($8.50) are about $2 more than other ballpark franks.

But those Mariner Dogs and footlong hot dogs aren’t going away.

The new line of Stowell food — available at six stands — has not replaced the existing stadium menu. His new barbecue sandwiches ($9.75) are comparable in price to other stadium sandwiches (meatball sub, blackened-salmon sandwich), while the new gourmet cheeseburger made from grass-fed beef will cost $6.75.

The initiative started last season when the Mariners hired Stowell and two other chefs to do gourmet burgers, Mexican tortas, Parisian crepes and New Haven-style pizzas behind the bullpens.

Like many bistros, the stadium now sources from such esteemed regional purveyors as Carlton Farms for pork and Painted Hills for grass-fed beef.

Next year, even more concession stands may feature the chef’s menu items, according to senior officials from Centerplate, the Connecticut-based food-service company for Safeco Field.

Changes at some stands this season include a new sushi bar at the “Hit It Here Cafe,” bigger pizza slices that are $1 cheaper, more cheese-steak carts and a new cocktail lounge behind left field on the 300 level.

The concession stands with Stowell’s menu items are:

• Holy Smoke BBQ, at Sections 105, 119 and 313.

• Double Play Sausage + Chicken, at Sections 136 and 340.

• Big League Burger, at Section 106.

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com. On Twitter @tanvinhseattle.