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Donut bar debut creates a “hole” lot of excitement at Safeco Field

Seattle Mariners fans are lining up for customizable mini donuts made fresh in a nifty automated donut machine.

One of Chef Taylor Park’s first impressions of Seattle when he moved there in 2004 was the scent of fresh donuts wafting through Pike Place Market. Park, who has worked in one of Seattle’s most iconic restaurants, Canlis, is now the executive chef with Centerplate at Safeco Field. For this baseball season, Park has taken that sensory memory and turned into a runaway success with the new On-Deck Donuts concept.

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