QUICK READ: Wells looks to cook at STC Meijer store
A spread of donuts, cereal, coffee and granola bars awaited the Cubs in the visitor's clubhouse at U.S. Cellular Field Sunday morning.
"Gourmet" pitcher Randy Wells partook just the same as his teammates.
Wells will cook a dish to be named later alongside St. Charles Meijer healthy living consultant Maribel Cabrales from 5-6:30 p.m. July 9, but fans flocking to the store at 855 S. Randall Road shouldn't expect much.
"I can do meat. I can't really do anything else," Wells said. "Barbecue is about it. Hopefully I fix something up that tastes good."
That should narrow things down for Wells, who defeated the White Sox in Friday's crosstown series opener. Left-handed reliever Sean Marshall chipped in, too, although he may be more reliable to the Cubs' rookie as an ally in the kitchen.
Through another Cubs community relations program, Marshall assisted in making chicken parmesan at the Schaumburg Meijer earlier this season.
"It was edible," Marshall said. "There were some nice people over there."
Marshall cooks pasta and chicken from time to time but considers it basic. Both he and Wells favor eating at restaurants whether the team is at home or on the road.
"It's tough to buy groceries when you're traveling so much," Wells said. "You just kind of eat out."
Here she comes: LPGA star Cristie Kerr closed in on Solheim Cup points leader Paula Creamer with a seventh-place finish at the Wegman's LPGA in Pittsford, N.Y., over the weekend.
Kerr entered the tournament with 578 points but vaulted to 600.5 by shooting a four-day 280, along with two others. Creamer remained the leader with 696 points.
The Top 10 finishers in the Cup standings will qualify automatically to the U.S. team for the upcoming international match-play event, set for Aug. 21-23 at Rich Harvest Farms in Sugar Grove. Captain Beth Daniel will choose two other members when the teams are announced Aug. 2 after the Women's British Open.
Three tournaments in addition to the Open remain to set the final 10.
Meantime, in Sugar Grove, construction continues on the tents and temporary facilities designed to accommodate at least 40,000 fans for each day of the event. That includes the 33,000 square foot PING Pavilion, a climate-controlled hospitality tent with TVs, lounges and, remarkably, no poles.
"We're starting to build the small city, I guess you could say," Cup director Kelly Hyne said.
• Kevin Druley is a sports reporter for the Chronicle. Call him at 630-845-5347 or e-mail kdruley@kcchronicle.com.