What John and Cait Ate…Do You Want Fries With That?

“When you come to a fork in the road, take it.”

-Yogi Berra

“When you come to a fork in the road, take it…and try these concessions!”

-John & Cait

This week in What John and Cait Ate:

Do You Want Fries with That?

During each homestand, we will be meeting with John DiMartini, Executive Chef at Delaware North Sportservice/Miller Park to sample some of the latest and greatest Miller Park fare and review it here, for you.

New this year, Sportservice has opened a french fry stand, Pop’s Fry Bar, down the left-field line on the Field Level and this week, Chef John treated us to a variety of gourmet fresh-cut french fries!

Read on for a description, photos and reviews!

Pommes Frites-$4.50

Dipping Sauces- $.75 each

Behold the cone of pommes frites (pronounced pawm-FREEt)! You may think that’s a fancy name, but when you taste them, you’ll understand why they aren’t just called “french fries.” These fries are fresh cut, tossed with kosher salt and fried in vegetable oil, so they contain no trans fat. Although so flavorful that they can stand on their own, Sportservice offers an assortment of dipping sauces to choose from. There’s an Asian-inspired cucumber wasabi, a spicy creole red pepper, a tangy roasted garlic mayo, and the traditional ranch–four flavors guaranteed to appease any palate.

John: Quite a generous portion here!  These fries were very fresh and had the perfect amount of crisp to them.  They are also the basis for all the dishes below.  I’m not a fan of the more traditional thin-cut pommes frites and these fries were cut thick, but not too thick.  The creole red pepper (had a little spice to it) and roasted garlic mayo (the garlic flavor was not overpowering and added the right amount of flavor to the fries) were my favorite of the dipping sauces.

Cait: These pommes frites were light and airy, definitely not overly greasy like fries can often be. I’m a fan of kosher salt, so I appreciate that touch as well. I’m also a big fan of ketchup. In fact, that’s an understatement–I’m one of those people who puts ketchup on my ketchup! The point is, though, that I didn’t need it at all. These fries can definitely stand on their own.  If you’re feeling saucy, however, the dipping sauces are definitely worth a try! Of the four, my favorite was the cucumber wasabi; I found it to be very refreshing. That’s Chef John’s favorite pick as well.  The runner up for me was the creole red pepper which had just a little kick to it. The ranch was good, but it was, well, ranch. I’m not a fan of mayo, so I’m reserving judgment of the roasted garlic mayo.

Rating:

    (out of 5)

Next up…

The Montreal- $7

Blame Canada. These fries get their name from the combination of toppings. In Canada, fresh cut fries covered with gravy and fresh cheese curds are known as poutine; hence, the Montreal. At Miller Park the gravy is of the hearty beef variety and the cheese curds are fresh from Wisconsin.

John: Poutine seems to be somewhat of the rage lately as I see it more and more at various restaurants.  With much respect to my Canadian friends in the organization (Doug Melvin, Gord Ash and John Axford), I had a hard time eating these.  They were kind of heavy to eat on a hot day.  Also, the gravy took away from the crispy texture and natural flavor of the fries.

Cait: Out of all of the fries, these were my least favorite, but perhaps this is an acquired taste, eh? On their own, the fries and cheese curds were both very good, but I don’t put gravy on my mashed potatoes, so I wasn’t surprised that I didn’t enjoy it on my fries or on the cheese.

Rating:

(out of 5)

 

 

 

 

Garlic Fries- $7

Chef John’s personal favorite and Miller Park’s best seller, these garlic fries are seasoned with fresh chopped garlic, parsley and olive oil.

John: Those Brewers fans who are headed to San Francisco’s AT&T Park this weekend for the Brewers-Giants series will definitely notice the smell of garlic fries in the air.  Garlic fries are famous and AT&T Park and no longer will you have to travel to the Golden State to try them as you can now get them at Miller Park!  The smell is quite overpowering but the taste was very good.  I have always enjoyed cooking with garlic as I believe it adds to the taste of any dish.  The fries kept their crispy texture with the garlic/olive oil seasoning.  I definitely enjoyed these, but please brush your teeth when you are done!

Cait: The garlic fries are tied for my favorite fries, but if you’re going to the game on a date, make sure you split these with your significant other because they are very, er, aromatic.  In fact, just sitting in the same row as these fries would probably be enough to help Buffy slay those vampires, but it is so worth it because they are delicious. Plus, I reason (well, rationalize) that with all of garlic’s purported health benefits, these fries must not only taste good, but also be good for me!

Rating:

(out of 5)

 

 

Chili Cheese- $7

Zesty chili, creamy cheddar cheese sauce and chives top these fresh cut fries.

John: If you are looking for the most bang for your buck, these will fill you up fast.  I love chili and make my own from scratch at home, but chili cheese fries have always been a little overwhelming for me.  This particular version was great and the flavors worked very well together.   It was very messy, but with a fork and knife and some patience, you are in for a treat.  I wouldn’t have these on a July afternoon at Miller Park, but they sure would taste good in October–for many different reasons, of course!

Cait: The portions on all of these fries are very generous; these are no small fries!  In particular, with the chili, these fries were like a meal and demanded to be consumed with a fork. Thus, I found myself getting full quite quickly. I could never eat this entire order by myself, but I think they would be great to share!

Rating:

(out of 5)

Smothered & Covered- $7

These fries are reminiscent of a loaded baked potato and with creamy cheddar cheese sauce, sour cream, crumbled bacon and chives, the term “smothered and covered” is an understatement.

John: I have always enjoyed potato skins so these were definitely one of my favorites.  The fresh cut fries along with the perfect amount of cheese, bacon and sour cream made for an awesome ballpark snack for two.  Not quite the complete meal that the chili cheese fries were, but still a great combination of flavor.  All of these dishes are delicious because they all start with good fries.  The good fries are what makes all of these dishes worth a shot.

Cait: These fries tied for my favorite. They tasted like potato skins and each bit had just the right ratio of ingredients. Again, you’ll need to grab a friend or two and some forks because this messy treat is super-sized.

Rating:

(out of 5)

Where To Satisfy Your Craving: All of these fries can be found at Pop’s Fry Bar, located behind Section 129 on the Field Level (near the Brewers Team Store by Majestic in the Hot Corner).

What about you? Do you have a favorite ballpark snack? Want to dispute our reviews? A question about concessions? Something you’d like to see featured here? Post your comments below!

We’ll be back with another edition of What John and Cait Ate during the next homestand and until then, stay cool and…Bon Appetit!

-John and Cait

johnandcait@brewers.com

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