Results tagged ‘ food ’
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.
Do you like baseball? Do you like healthy and sensibly-portioned Minor League Baseball food offerings? Then you’ll what love the Wisconsin Timber Rattlers have been up to recently. The Rattlers, based in the fine city of Appleton, are really on a roll.
Last week, executive chef Tim Hansen (what, don’t all Class A baseball teams have executive chefs?) announced two additions to the team’s lineup of assuredly gargantuan and borderline Brobdingnagian sandwiches. Here’s a photo of Tim, taken during my 2013 visit to Appleton. All acclaim and approbation should be directed toward him. I’m just the messenger.
This is the Grilled Cheese Venom Cheeseburger. An entire grilled cheese sandwich is utilized as both the top and bottom bun; the “venom” in question is Sriacha sauce (which is surely more potent than the venom routinely emitted by ineffectual Timber Rattlers “evil mascot” Gnaf T. Rattler).
— TimothyMichaelHansen (@ChefTimHansen) February 19, 2016
Hansen, whose creations will make you go “MMMBurp”, also unveiled the “Meatlover’s Pizza Burger.”
Pizza, topped with sausage, pepperoni and bacon, is used as the bun. Upon consuming it, self-loathing is optional.
— TimothyMichaelHansen (@ChefTimHansen) February 19, 2016
The above two items are already on the menu. But, of course, there will be more. On Tuesday, the Timber Rattlers announced that their 2016 “Food Fight” is down to five finalists.
All photos were taken by Timber Rattlers creative director Ann Mollica, who, in 2013, obtained legendary status after snapping a photo of the ultra-elusive and until then apocryphal Whitewall Ninja. All food descriptions are courtesy of a press release disseminated by Timber Rattlers announcer Chris Mehring, who in 2013 reaffirmed his legendary status after dropping an apropos Sledgehammer reference at the close of an interview.
The Cheesehead: A juicy quarter pound burger topped with crispy bacon, mac n cheese and melted smoked cheddar served on a freshly baked split-top bun.
Glazed Donut Burger: A traditional glazed donut is grilled, giving off a sweet aroma of sugar and adding a juicy quarter pound burger, crispy bacon, onions, fresh lettuce and Wisconsin-made cheddar make this a burger to remember.
Grilled Cheese Chicken Sandwich: This sandwich places golden brown chicken tenders and crispy bacon between melted American cheese and grilled to perfection. It also comes with lettuce, tomato and onion and is served with a side of Sweet Baby Ray’s BBQ sauce.
Loaded Tater Tot Nachos: Don’t let the word ‘nachos’ deceive you. These tater tots combine everything you would expect. Golden brown tater tots and combining them with warm taco beef, nacho cheese, shredded Wisconsin cheddar, lettuce, tomato, onion and jalapeno’s. [sic]
Pork Donut: Using a Bismarck donut as a bun, this item is filled with pulled pork allowing the sweet and salty flavors to come alive and is served with a side of house-made coleslaw.
For the record, the man who submitted the above item into the Food Fight contest is named “Art Creation James.”
And that’s all I’ve got for you today. Stay tuned for another post tomorrow, when I will resume being the greatest Minor League Baseball blogger of all time.
Harbingers of baseball season are everywhere these days. It will soon consume us entirely; we are the Jonah to its whale. One of today’s most prominent harbingers involves that which will be soon be consumed. The West Michigan Whitecaps, perpetual culinary innovators, have unveiled their new 2015 concession items.
Leading the list of additions is the winner of this season’s Food Contest, as voted on by the fans. Among a field of 10 items, the “Hot-to-Tot” nabbed 17% of the votes en route to victory.
Hot-to-Tot, which I assume is a reference to the best movie within the “stock market-savvy talking horse” genre, is described as “Buffalo tater tots with pulled chicken topped with blue cheese.”
Hot-to-Tot was an exercise in democracy, but the Whitecaps acted unilaterally as well. The following items will also be added to their array of 2015 concession items:
Nutella Poppers: “Nutella-stuffed sweet dough fried to a golden brown and rolled in sugar.”
Oreo Churros: “Oreo cookie pieces made into a churro served with Oreo frosting.” In my opinion, the team should have named these Choreos.
Pretzel-Breaded Italian Sausage: (Self-explanatory)
Beer-A-Misu: “Tiramisu gelato with local stout beer.”
Chicken and steak quesadillas will also be served at the Whitecaps’ home of Fifth Third Field in 2015, but I do not believe that photos of this item will excite the masses and therefore I will not post it.
Getting back to the “Hot-to-Tot,” the Whitecaps note that “previous winners of the food contest include the Auger Dogger (2014), Baco (2013), Westside Po’ Boy (2012), Chicks with Sticks (2011), the Cudighi Yooper Sandwich and the Declaration of Independence (both 2010). All have now been retired from the menu.”
It was a good run while it lasted, Baco. I got to enjoy one of those when I visited the Whitecaps in 2013.
The “Fifth Third Burger,” which is 5/3rds of a pound, lives on. Think you can eat one in one sitting?
Finally, I would like to commend myself for continuing to celebrate the ballpark food items that I cannot eat due to my 2012 celiac disease diagnosis. Yeah, I suffer for my art. Don’t we all?
It’s that time of year again, that time of year when I fulfill my journalistic talent to its full potential by posting pictures of new Minor League ballpark concession offerings.
Following standard operating procedure, we’ll begin with the West Michigan Whitecaps’ annual Fan Food Voting contest.
— Whitecaps (@wmwhitecaps) March 2, 2015
Through March 6, the masses can vote for one of the following 10 items. The winner will be served at the team’s home of Fifth Third Field in 2015, joining perennial favorites such as the Baco and, of course, the Fifth Third Burger.
First Row: Beer-a-Misu (scoop of tiramisu gelato added to craft beer), Cheesy Does It (hamburger with a cheese bun), Cotton Candy Curveball (cotton-candy wrapped Twinkie), Crispy Pig Chips (pork rinds with all the standard nacho fixings)
Second Row: French Fry Pizza Pie (self explanatory), Hot-to-Tot (tater tots with buffalo chicken and bleu cheese), Kat Dog (Kit-Kat bar inside of a hot dog), Picnic on a Stick (fried chicken, tater tots and pickles on a stick, fried in cornbread batter)
Third Row: The Legend of Pickle Hollowed (a hot dog inside of a hollowed out pickle, deep fried), Weenie Panini (hot dog stuffed panini)
For the record, here’s a picture of the Baco (taken during my 2013 visit to West Michigan)
Keeping within the Midwest League, we now move on the Appleton-based Wisconsin Timber Rattlers. On Thursday afternoon, the Wisconsin Timber Rattlers sent the following tweet:
— Timber Rattlers (@TimberRattlers) February 26, 2015
“This,” in this case, was this:
Grilled Cheese Bacon Cheeseburger. Wisconsin Timber Rattlers 2015 pic.twitter.com/MxqnWFkIAB
— TimothyMichaelHansen (@ChefTimHansen) February 26, 2015
Then, on Friday, the T-Rats executive chef unveiled this. It’s a bacon cheeseburger enveloped within a funnel cake.
— TimothyMichaelHansen (@ChefTimHansen) February 27, 2015
No matter what your opinions are regarding hyper-fattening, internet-baiting Minor League cuisine, there is no doubt that chef Hansen knows exactly what he’s doing. I learned this first-hand in 2013, during a visit to the T-Rats’ home of Fox Cities Stadium. Hansen does high and low cuisine with equal aplomb; in his world sesame tuna on endive with pineapple salsa coexists peacefully alongside jerk chicken wings and a Philly cheesesteak.
Heading east, we find that the Lehigh Valley IronPigs have recently unveiled some new creations as well.
Pork Parfait: “Layers of mashed potatoes, pulled pork and cheese sauce topped with green onions.”
24-inch Frankfurter, “topped with chili, beer cheese, bacon, onion straws.” It is cut into four pieces; sharing is encouraged.
Finally, the Oklahoma City Dodgers will have more than a new name in 2015. The entity formerly known as the RedHawks will also offer these new concession items.
New concession items to whet your appetite before lunch: bacon & bleu nachos, pepper gravy fries, and Oreo churros! pic.twitter.com/enx8UY3sXr
— OKC Dodgers (@okc_dodgers) February 20, 2015
Actually, disregard the “finally” in the above item. As this blog post was being written, the Asheville Tourists unveiled this:
Topped with your choice of Syrup or Nacho Cheese. pic.twitter.com/yK5QNzVtOy
— Asheville Tourists (@GoTourists) March 2, 2015
That looks great and all, but can it compete with a deep-fried Moon Pie?
My previous post on the Chihuahuas ended mid-narrative, but I had a good reason for ending it when I did. I didn’t want to bury the lede, and the lede is this:
The El Paso Chihuahuas have really, really good ballpark food. Like, really good, easily within the top five of the 110 or so ballparks that I’ve visited over the past five seasons. I learned this first-hand on April 29, the Chihuahuas second-ever home game, when Jeff Hanauer, general manager of Ovations food service at Southwest University Park, gave me a whirlwind tour of the team’s many concession offerings.
It’s all kind of a blur, but I’ll do my best to share with you what I remember….
Prior to meeting up with Hanauer, I’d snapped a few stray food-related shots. In keeping with the team’s “living the brand” philosophy, this concession stand is called the Rio Gr-r-r-r-r-rande Grill.
The thing to do with Chihuarrines is tear open the bag and douse with hot sauce (That’s what I was told, at least. The first ingredient was wheat flour, making it a no can do for a celiac such as myself).
Pre-packaged snack food aside, the Chihuahuas have adopted an “everything’s fresh” concessions philosophy. Items throughout the ballpark are made to order on the premises. “You’ll never see a pre-wrapped hot dog here,” Hanauer told me.
There are a series of food kiosks located along the third base concourse (many of them offering food from local vendors), and Hanauer and I began with a seafood taco stop. $10 is a bit pricey for a taco platter, but it’s a lot of food. (And gluten-free!)
One shrimp, one tilapia. I preferred the shrimp.
Hanauer told me that, in a market like El Paso, it would be foolhardy for the team to offer its own, quite possibly inauthentic, Mexican food. Why not just go straight to the source? The Chihuahuas have therefore partnered with Leo’s, a famous restaurant with several locations in the area. Here are the folks at Leo’s, doing their thing.
And that thing, in a word, is meat. Meat that has been cooked slowly throughout the day, for hours and hours and hours, so that by the time its served its exceedingly tender. The burritos are minimalist affairs — maybe a little sauce is added, but its pretty much just meat.
But these pork carnitas nachos were the star of the show, just amazingly good. The meat was so tender, yet crisp on the edges, and tasted amazing on its own along with the chips and queso. With all apologies to places in which I’ve had exemplary ballpark nachos (Memphis, Northwest Arkansas, Round Rock), these just might be the best.
Hanauer, watching me tear into these things, mentioned that he didn’t think they were gluten-free (as in, the chips had wheat flour). I should have asked about this right off the bat, but when these things appeared in front of me that part of my brain went off. I just started eating as if there was no tomorrow. (And who knows? There might not be.) In this particular instance I am at peace with my transgression. These nachos were just that good.
Anyhow, this is a picture of a margarita.
Why is this significant? Because the margarita was prepared using the Bottoms Up dispenser, in which the cup fills from the bottom. Bottoms Up took the industry by storm a few years back, but I had never seen it used for anything other than beer. (Unfortunately, my video of the margarita being filled up was plagued by technical glitches, so this is just one more thing that you’ll have to trust me on).
Speaking of technical glitches, this is one poorly lit photograph.
That there is the Flamethrower, a half-pound burger with ghost peppers, deep-fried jalapenos and jack cheese. Ghost peppers are the hottest peppers in the world, so they’re incorporated into the mix pretty sparingly — LEST SOMEONE DIES. Still, this thing packs some serious heat and just might be the spiciest hamburger in Minor League Baseball. Tell me it isn’t.
Here’s the Frito Pie, served up in a dog bowl. Absolutely fantastic, and gluten-free! I went at this one pretty hard for a minute.
I’m not sure if the Frito Pie is always served in a dog bowl, but these steak nachos definitely are. And these things did not skimp on the steak, as big tender chunks are distributed throughout.
Here we have a foot long hot dog with chili con carne:
Healthy options. They exist.
I don’t know exactly where I was at this point, except for “in the stadium.”
Men were at work.
And — what’s this? — eggs were on the grill.
Eggs are a key component of the Huevos Rancheros burger, a variation of the Mexican breakfast staple.
The burger is topped with egg, cheese and salsa verde, and if you stick a fork in it the egg yolk oozes out as a sort of bonus condiment. (I had one of these, sans bun, and it was probably better that way. I plan on making these at home.)
And then there was the Juarez dog, a variation of the Mexican street food classic.
That is an applewood bacon-wrapped beef hot dog topped with pulled pork, BBQ sauce, cole slaw and chicharrones. Think about that mix of flavors and textures for a second, it really is extraordinary.
Juarez dogs on the grill:
This one was firmly in the “look but don’t touch” category for me: Buffalo Chicken and Waffles:
Dessert Nachos, because too much is never enough.
But speaking of dessert — the Chihuahuas offer what is now MY FAVORITE DESSERT IN ALL OF MINOR LEAGUE BASEBALL.
Here’s what I wrote over at MiLB.com: Quite simply the best dessert I’ve ever had at a Minor League ballpark. You could compare Raspas to a snow cone, but that would be like comparing Leo’s to Taco Bell. Shaved ice is topped with one of six fruit flavors, and a variety of condiments can be added to provide an additional kick of sweet, sour and/or spicy flavor.
The Raspas stand is run by local concessionaire Elizabeth Triejo, who has a true passion for this traditional Mexican dessert. I stopped by the next day and got another one.
There are two key elements that make Raspas so good. One is that all of the fruit flavors are made in small batches by Elizabeth, so everything is all natural and tastes that way. And then there are the condiments, such as Chamoy and Tajin, that deliver a customized mix of spicy, sweet and sour flavors.
So, yeah, if you’re ever at an El Paso Chihuahuas game then get a raspa. My adjectival accolade abilities are failing me, but they are almost certainly better than any ballpark dessert you’ve had before.
I’ve recently dedicated a post to showcasing new mascots that can be seen around the Minors; today’s post will focus on that other integral aspect of the Minor League Baseball experience: the food.
Let’s start with the El Paso Chihuahuas, who play their first-ever ballgame at brand-new Southwest University Park on April 28. Concessions at the new facility will be provided by Ovations, who unveiled the ballpark menu last month. Fairly thorough coverage of some of the more unique items can be found HERE and HERE among other places, including an awesome looking beef brisket “Salpicon Salad” that very well may be gluten-free (fingers crossed, I’ll be there on April 29 and 30 and will find out for sure). I contacted the team in the wake of their concessions unveiling, and Ovations’ Jeff Hanauer responded with the following pictures. And that is what you’re all here for, what you’re always here for: the pictures. Let’s proceed.
The Pico de Gallo will be included with many of the Chihuahuas’ Mexican-themed offerings. It looks outstanding, and this picture is suitable for framing.
Alligator bites with jalapeno cornbread (an El Paso specialty?)
The Chihua Dog, with bacon, beans, and jalapenos:
The Dudley Dog, a foot long and a half a pound, topped with chile con queso and pico de gallo:
A few of the many “Juarez Dogs” that will be available:
This sandwich is called, “From Philly, with Love”.
The Flamethrower, a half pound burger with ghost peppers, jack cheese, deep fried jalapenos, and chipotle ranch sauce:
Of course, no discussion of ballpark food is complete without the requisite White Michigan Whitecaps mention. Following in the footsteps of the Fifth Third Burger and the (gluten-free!) Baco, this year’s premier addition is the Auger Dogger. It is a deep-fried hot dog on a stick, surrounded by potato chips. Here’s hoping that this, too is gluten-free:
More notable concession additions, per the Whitecaps:
Pretzilla Bacon Cheeseburger (a pretzel bun with a one-third pound hamburger patty, bacon and cheese).
Coaches’ Sandwich – In honor of the three Whitecaps coaches, who hail from Australia (Andrew Graham), Texas (Mike Henneman) and Cuba (Nelson Santovenia), this sandwich includes two slices of ham, Hormel barbeque pulled pork, pickle shreddies, Swiss cheese and shrimp served on a sub bun.
Tony Gates Venison Burger – Named after the 97 WLAV local radio personality who is passionate about the outdoors and is an avid hunter, this venison burger on a bun and will be served at the Steak Cart behind home plate.
Over in Kannapolis, the Intimidators have unveiled some notable new additions. This one is self-explanatory, but I’ll explain: a 64 ounce serving of loaded nachos, served in a batting helmet.
Also of note is the Dale’s Mater sandwich, a favorite of Dale Earnhardt (for whom the Intimidators are named). It is, quite simply, a tomato sandwich with Duke’s mayonnaise.
The Trenton Thunder have unveiled a new signature item, one with a distinctly New Jersey flair. The Thunder Dog is “a jumbo sized Black Bear Franks hot dog wrapped in American cheese and famous Trenton pork roll and served on a torpedo roll.”
Also new in Trenton is the “Mega Nachos” stand, which can (and should!) be gluten-free. Sez the team:
Another new addition on the first base side is Mega Nachos, where fans can build-their-own nachos from a variety of toppings including: cheese, queso, chili, steak, chicken, pulled pork, lettuce, tomatoes, onions, jalapenos, salsa, guacamole, sour cream, and olives.
The Thunder have long had a Chickie and Pete’s stand at the ballpark, but these Philly-area purveyors of sandwiches and (gluten-free!) crab fries are now in Wilmington as well:
— Brian Radle (@BrianRadle7) April 8, 2014
And, hey, for those of you who consider gluttony to be a virtue: the Frederick Keys have recently announced a rather considerable eating challenge. Think you can do it? If so, what’s wrong with you?
Think you have what it takes to receive the Key to the City!? Check out our new eating challenge here at the Grove! pic.twitter.com/GL9xJPX2Re
— Frederick Keys (@FrederickKeys) April 16, 2014
Finally, in Fresno, the Grizzlies are now serving a “Grizzly Egg.” Per the Fresno Bee, it’s a “cream cheese-filled deviled egg, wrapped in bacon, baked and drizzled in buffalo sauce.” This thing better be gluten-free, because it looks awesome!
And that’s all of the food news I have to share with you, at least for the next couple of days. In the meantime, please know that I am writing up a storm over at MiLB.com:
— New Promo Preview leads with the Louisville Bats Corky Miller #FeartheStache t-shirt.
— New Farm’s Almanac takes a look at team-branded beer throughout the Minors.
And, as always, much more to come! There’s a reason that I say that I am the greatest of all time: because it’s true.
It’s Opening Day 2012, and my reaction regarding the start of a new baseball season is the same as it is every year. Four words says it all, and then some.
I would GREATLY appreciate it if someone could take the audio from the clip linked to above and lay it over an array of upbeat Minor League images, ending with the Opening Day 2012 logo. I’m serious.
And what better way to commemorate Opening Day than by reading the first “Promo Preview” column of the year? Let me know what you think of the new format (the jokes are still old). Featured in said column are new MiLB innovations such as this, straight outta Asheville:
The team reports, you decide:
Beginning on Opening Day, the Asheville Tourists, in conjunction with Wildwater ‘s Asheville Zipline Canopy Adventures, will deliver the game ball via zipline. Beginning nearly 500 feet from home plate, a guide from the Asheville-based zipline company and one lucky fan will fly 30 feet above the field, from the grounds of Memorial Stadium to the heart of McCormick Field, just prior to the announcement of “Play ball!”
“Coming to the ballpark is centered on entertainment and having fun,” said Tourists president Brian DeWine. “We felt there was no better way to achieve that goal than to combine two of Asheville’s favorite activities in baseball and ziplining.”
As for what else has been going on, the answer is EVERYTHING. For starters, special postal deliveries have been arriving regularly here at MiLB.com HQ, courtesy of all sorts of folks. Two of the newer arrivals:
Memphis Redbirds Schedule Poster
This is, if not a game changer, then at least a game modifier (I’d also accept “alterer”). As you can see in the above photo, fans can place their SmartPhones over Shelby Miller’s mouth in order to watch a video highlighting upcoming promotions. I’d tell you about said video, excepting my phone is defiantly stupid. It doesn’t even have the number 5.
Believe it or not, I have yet to watch Eastbound and Down. (Most of my television time has been spent lobbying Sony to release the rest of Mary Hartman Mary Hartman on DVD.) But the shirt is pretty cool, is it not?
Let’s close this Opening Day missive with a pair of items from our high-flying friends in Lancaster, CA — the JetHawks. In the wake of last Friday’s mega-sized Mega Millions drawing, the team decided to make winners (of sorts) out of the losers.
Starting Saturday from 11am to 2pm, fans can bring losing lottery tickets to the Clear Channel Stadium box office and receive a $2 discount on any April 12 Opening Day ticket in any section. If you can’t make it on Saturday, the discount will be available April 2-6 from 9am to 5pm.
And once admission is gained to a JetHawks game, unique comestibles await. This year’s latest (and therefore greatest) item is called “The Hawk’s Nest.”
It is, quite simply, “a nest of crispy onion straws in a bowl, topped with juicy chicken strips, chili, and cheese.”
And with that, a cut and pasted food description, I conclude my first post of the 2012 season. There’ll be plenty more where that came from.
As you are most likely aware, the polls for the 2011 MiLB.com “Promotion of the Year” are currently open (and will be for another nine days — it’s not a sprint, it’s a marathon).
Because an informed electorate is the bulwark of democracy, I made sure to provide links to as many of the nominees as possible. But one promo that I didn’t link to was Fresno’s “Taco Truck Throwdown” a situation that I will now rectify by featuring it right here and now.
In a post on the “Yardwork” team blog, the Grizzlies described the promotion as follows:
After an extensive search of the Valley, seven local trucks from Fresno, Fowler, Madera and Sanger were invited to Chukchansi Park to take place in the competition, which took place on the final Thirsty Thursday of the season. The buzz surrounding the event picked up as it got closer, generating stories throughout the Fresno media. The local ABC, NBC and FOX affiliates, as well as local radio and a whole smattering of local blogs previewed the event. With the news out on the Throwdown, a stunning crowd of 10,287 swarmed the concourse from the moment gates opened to the general public at 6:05, all the way until 20 minutes after the game had ended.
The Grizzlies offered two taco ticket packages:
- Deluxe Taco Package: $18 — includes four tacos, a ticket to the game and a Taco Truck Throwdown T-shirt.
- Super Taco Experience: $23 — includes eight tacos, a ticket to the game and a Taco Truck Throwdown T-shirt.
Those who purchased one of the above packages were able to choose from the following vendors:
At the end of the Throwdown, winners were named in both the “Judge’s” and “People’s Choice” category.
From what I can gather from reading about this online, the only problem with the promotion was that it was too successful. The lines were long, and those wishing to sample all of the vendors found themselves in an oft-futile race against time. Some logistical improvements could be made, no doubt, but overall this seems to be a no-brainer to return in 2012.
It also seems to be a no-brainer for other teams to adapt this concept to their market. As the Grizzlies demonstrated, such a promotion can generate copious media coverage and resultant increased attendance. But who knows? I also thought that the Frederick Keys’ 2010 “Volt Night” food extravaganza would be adapted by other markets, but thus far none have done so.
Guess my blognostication skills need some work.
Regardless, let me again reiterate that there is plenty of time to vote for the MiLB.com Promotion of the Year. If you work for a team that is nominated, why not mount a promotional campaign? It can make all the difference in the world.
Finally, I concluded yesterday’s post with what I thought might be the best corn maze in all of Minor League Baseball. But one of my informants has since gotten in touch, arguing that THIS is better.
You be the judge.
But even in the winter of my discontent, I must post some of dis content that has accumulated. Not surprisingly, it revolves around promotions and food.
Let’s start with the Stockton Ports, whose 2011 promo schedule includes two top-notch giveaway items. The first immortalizes one of the most memorable recent moments in franchise history.
The individual seen above is Oakland A’s hurler Dallas Braden, a native Stocktonian who threw a perfect game last season. Soon after accomplishing the feat, he visited the Ports’ Banner Island Ballpark and showed off his hometown area code tattoo — you can take Dallas out of the 209, but you can’t the 209 out of Dallas!
On July 17th, the Ports will give away the “Dallas Braden Bobblebelly”. According to the team, this item “features a smiling Dallas Braden lifting his shirt to reveal his “209” tummy tattoo and wiggling at the waist.”
Read more about it in last week’s “Minoring in Business” feature.
The Ports have also immortalized 2010 alumni (and current limo driver) Jeremy Barfield in similarly idiosyncratic fashion: by giving the rocket-armed outfielder a literal rocket for an arm.
July 8 is the Jeremy Barfield Rocket-Arm Figurine Giveaway. It may or may not have been inspired by this sketch.
And now what you’ve all came here for: food news! As they did last season, the West Michigan Whitecaps are asking fans to vote on which of 10 potential new food items should appear on the Fifth Third Ballpark concession menu next season.
A video tour of the items can be viewed HERE, courtesy of Whitecaps promotions manager Brian Oropallo and the ladies of the local eightWest television program. Otherwise, read on for photos galore.
The most bizarre would have to be the Duck, Frog, Hot Dog.
The “Meat Salad” consists of “Beef brisket, hot dogs, pulled pork, pulled chicken, gyro meat, Johnsonville bratwurst and hamburger.”
A “Bologna Lollipop” is self-explanatory:
The “Chicks With Sticks” will surely garner a lot of protest votes from those looking to rebel against the meat-mania currently overtaking the Minors.
But the current frontrunner is “Walking Spaghetti” — a 16-inch loaf of garlic bread with a pound of spaghetti, a pound of cheese, meatballs, and a quart of marinara sauce:
It’s only 5,630 calories — why not order two?