Yesterday, I kicked off the 2016 season with a requisite bouillabaisse blog post. The “bouillabaisse” in such posts is metaphorical, but today all food references are literal. Let’s take a look at some new ballpark eats.
We’ll start with my old pals the Charleston RiverDogs. Longtime food and beverage boss John Schumaker has left the team in order to open his own restaurant, Harold’s Cabin, which is backed by team co-owners Mike Veeck and Bill “Yes, that Bill Murray” Murray. Nonetheless, the RiverDogs, led by food and beverage director Josh Shea, keep on keeping on with innovative ballpark cuisine.
This, for example, is no ordinary corn dog. It’s a “Shrimp-N-Grit Corn Dog.”
The Palmetto Biscotti Shake coming to The Joe! pic.twitter.com/tMv09LMe0v
— Charleston RiverDogs (@ChasRiverDogs) March 25, 2016
From left to right we have:
The Squealer: Half-pound foot-long hot dog stuffed with pulled pork and cheddar cheese, then wrapped in bacon and deep-fried, and drizzled with barbeque sauce.
The European Vacation: Foot-long bratwurst on a pierogi bun, topped with fiery feta cheese spread and roasted red peppers.
Meet Your Maker Quesadilla: Triple-decker quesadilla with three jam-packed layers-layer one has hot dogs, Texas jack chili, and cheddar cheese; layer two has hamburger and American cheese, and layer three has chicken tenders, poutine gravy, and cheddar cheese.
The Squealer, ready for its close-up:
— Mary Kay Quinn (@ExchangeMaryKay) April 7, 2016
In Jacksonville, my old pals the Suns are now under the same ownership as the RubberDucks. Hence, the team’s “FUNdamentally Different” concession approach.
Buffalo Chicken Bites in a Waffle Cone, Chicken and Waffles, Chicken “Limp” Biscuit (as good as a Korn dog?), Pork and Slaw Dog, Philly Dog. The last item, bottom left, appears to be a plain ol’ hot dog.
Also of note: The Suns have renamed two of their concession stands in honor of local sports icons: Singh for Your Supper (golfer Vijay Singh) and Sweet Tea-bow.
My old pals the Lakewood BlueClaws have long held a “Pork Roll, Egg and Cheese” mascot race, and this season they’re honoring all three complementary food components in bobblehed form. Nonetheless, my old pals the Trenton Thunder have perhaps taken in the lead when it comes to the prominent category of “New Jersey baseball team most dedicated to the celebration of pork roll.”
This season, the Thunder have a “Pork Roll Paradise” food stand at the ballpark.
Oink, Cluck and Moo — a classic pork roll, egg and cheese sandwich. Served, as all Ween fans know, on a kaiser bun.
Thunder Dog — A hot dog with pork roll slices and American cheese on a torpedo roll.
Pig Pen — Chopped pork roll, pulled pork and bacon bits atop mashed potatoes.
Hog Steak — Chopped pork roll with Cheez Whiz on a torpedo roll.
Perhaps inspired by the Thunder, the BlueClaws recently unveiled their own pork roll-inspired creation:
— Lakewood BlueClaws (@BlueClaws) April 7, 2016
My old pals the West Michigan Whitecaps are no strangers to attention-getting food items. This year’s Fan Food Vote winner hasn’t garnered the viral acclaim of the Baco or Fifth Third Burger, but nonetheless it exists. Existence is the most important thing.
This is the “Dutch Love” — turkey pot roast, cheese curds and fries in a pita wrap.
And here’s a weird one out of Fresno, where my old pals the Grizzlies are offering “Hot Cheetos Dusted Fries”.
What better place to end than with a weird one? I’ll follow up with an accompanying drinks post in the near future, so if you’ve got something to share on that front then please get in touch. Also, my 2016 road trip itineraries are coming soon. Promise.