THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

The top chef brings the changeup

Ron Abell, formerly a chef at Icarus in the South End, now oversees dining and the concession stands at Fenway Park. Ron Abell, formerly a chef at Icarus in the South End, now oversees dining and the concession stands at Fenway Park. (WENDY MAEDA/GLOBE STAFF)
By Emily Shartin
Globe Correspondent / May 16, 2007

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It used to be that Ron Abell's idea of a large crowd was dinner for 200. Now it's more like 35,000. (Full article: 775 words)

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