On the Road: Classics with a Twist in Greeneville
To see all posts from my June 25 visit to the Greeneville Astros, click HERE. To see all my posts from my June/July 2016 Appalachian League Road Trip, click HERE. To see all my “On the Road” posts, click HERE. If interested in seeing posts covering a visit to a particular team, search for that team’s name in the blog search bar (it’s to your right).
The man in the below photo, his name is Curt Collins.
Curt is a lawyer based in Greeneville, Tennessee. He has his own law firm, specializing in Family Law, Criminal Law and, as his website points out, “more.” But Curt is a man of many talents, not all of them relegated to the courtroom. During the evening I spent at the Greeneville Astros’ home of Pioneer Park, Curt served as my designated eater (you know, the individual recruited to consume the ballpark cuisine that my gluten-free diet prohibits).
You had probably already guessed that Curt was my designated eater, given that, in the above photo, he is posing in front of a formidable spread. He and I (and his wife, Aly, who will appear later) were in a Pioneer Park suite, and Curt is no stranger to such environs. He and Aly attend approximately half of the team’s games, and Curt advertises with the club via a recurring between-inning skit featuring the hapless “Convict Carl.” Fans are advised that if they, like Convict Carl, make a bad decision then Curt is the man to call for legal representation.
But anyway, let’s get back to that spread. The Astros’ concessions are handled by Sodexo, which also provides food service for Tusculum College (Pioneer Park is located on the Tusculum campus). In the below photo there are two (2) of each of the following items: The High Heat Burger, Astro Dog, Corn Dog, and Nachos Supreme (in a team-logo helmet).
We began with the High Heat Burger. Said heat is brought via Cajun seasoning, pepper jack cheese and the team’s “High Heat” sauce (it’s mayo-based, with some hot peppers in the mix).
Curt said that the High Heat “had a good flavor to it” but that “you have to like spicy.” Curt likes spicy. He gave it an eight, on what I assume was a 10-point scale.
Next up was the Astro Dog: a hot dog wrapped in brown sugar-crusted bacon and topped with chipotle mayo, tomato, fried onions and a dill pickle spear.
“This is my favorite,” said Curt. “It’s such a good mix of flavors. The fried onions make a difference, and you can’t go wrong with bacon on a hot dog. The brown sugar gives it a little sweetness, and the brown sugar mixed with the chipotle mayo is such a unique combination. That’s what really makes it. The weirdest part is the tomato. I don’t think I’d miss them.”
The next item on the docket was a corn dog.
Another item to consume necessitated another location change. Here, Curt poses with his Nachos Supreme in front of the concession stand from which it can be obtained.
These nachos are made “supreme” via the addition of cheese, chili, sour cream, tomatoes and jalapenos. Curt said that while they were “loaded nachos, for sure,” they were “not loaded down with too much chili to where the chips get soggy. I’m getting to the bottom and they’re all still crispy.”
When we returned to the suite, Astros general manager David Lane was waiting for us with even more helmet-based cuisine.
Kurt and Aly met on July 4th, 2012, but didn’t start dating until a year later. They were married this past May. Aly works for the local Boys and Girls Club, which regularly partners with the Astros on community-minded events.
The newlyweds enjoyed their sundaes.
“It’s like the ultimate sundae,” he said.
And thus concluded this latest adventure in designated eating.
“I don’t want to keep using the word ‘classic’, but that’s exactly what they’ve got here,” said Curt. “Good, classic food.”
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