Two items on the Chef’s Table this weekend at Miller Park for the Diamondbacks series that will add a litle spice to your dining experience at Miller Park. The “July 4th Famous Firecracker Cheeseburger” and “Cherry Wood Smoked Corn Off the Cob” will be featured this weekend.
The first is a slider-style burger topped with pepperjack cheese. The burger itself has red and green chili peppers inside which gives it some great flavor. The burger is topped with fried onions and a sweet molasses aioli. It is served with the famous house made chips.
The second item is a Cherry Wood Smoked Corn “Off” the Cob. This is an awesome snack that goes well with the burger and can be shared for two. The corn–smoked here at Miller Park–is cut fresh off the cob in front of you upon ordering. It is paired with your choice of sauce including Parmesan Butter (no spice), Chipotle Ranch (a little bit of spice) or a Cotija Mayonnaise (more spice). I liked the Chipotle Rance and Cotija Mayonnaise the best, both gave it a Southwest-taste.
The sliders are “Adam McCalvy Approved” as I received his two thumbs up in the press box just a few minutes ago. These items are available only at the Chef’s Table (outside section 215 on the Loge Level) for this weekend’s series vs. Arizona. The sliders are $9.50 and the corn side is $3.00.
Many Brewers fans helped us out last week in letting America know that Miller Park is the best baseball experience in MLB. A promotion started by Jim Caple of ESPN.com had fans vote in a bracket-style tournament that had ballparks battle it out head-to-head. Miller Park came out on top despite opening the contest ranked 24th. We would like to extend an invitation to Miller park to Caple so he too can see what a great place Miller Park is to watch a baseball game. Help us convince Caple to visit Milwaukee by spreading the word!
Last week was an exciting time for Brewers fans across Wisconsin (and the nation) as they really turned out to demonstrate their love for the place their Brewers call home.
We’re very proud that Miller Park has been voted the best ballpark in Major League Baseball, but we didn’t need the Battle of the Ballparks to tell us that.
We already knew that Miller Park is not only one of the best stadiums in MLB, but one of the best in all of sports— and that’s because we know that Miller Park isn’t made of just bricks and mortar like other facilities. It’s built with the tremendous dedication and passion of Brewers fans, who we truly believe are the best in all of baseball.
Brewers fans have come out in record numbers—over 3 million fans in three of the last four seasons—to watch their team play. They are also a proud bunch, always up for a challenge. As we saw with the “Battle of the Ballparks” contest, the community came together to show the rest of the world what they feel in their hearts to be true.
Yes, we may be a little biased, but recent surveys have put the numbers behind our conviction. ESPN The Magazine placed the Brewers 7th out of 122 major league franchises in its “2009 Ultimate Franchise Rankings” fan survey. In the 2010 and 2011 rankings, the team finished 2nd of 122 in “Most Affordable” and 6th in “Stadium Experience.” These are just a few of the surveys that all state what we believe – Miller Park is a spectacular place to watch a ballgame.
Jim, we know you have some strong opinions about Miller Park, many of which conflict with our views. But all we ask is that you give it another look, and allow us an opportunity to show you just how great of a place it really is.
So, here is your official invitation. Come out as our guest and tailgate in the parking lot. Enjoy a Klement’s Brat with our Secret Stadium Sauce and wash it down with the freshest and coldest Miller Lite you have ever tasted. Watch Bernie go down the slide after our MVP Ryan Braun blasts a home run, cheer on the Klement’s Famous Racing Sausages, and feel the electricity that Brewers fans create as they cheer their team. No matter what the unpredictable Wisconsin weather has in store, our roof will ensure you see a game, surrounded by the friendliest sports fans in all of America.
We’ll even let you throw out the first pitch and hand us the winning certificate, as you suggest—no Darth Vader Sausage Trooper costume necessary!
John & Cait
Two weeks ago, I told you about my experience of pushing myself too hard early on in training. I warned readers to err on the side of playing it safe. Now, here’s another lesson in that from Trenni, based on her experience at Summerfest’s Rock ‘N Sole this past weekend.
It’s a good reminder to listen to your body and train safely!
-Cait (& John)
DNF. Did not finish. That was the outcome following the Rock ‘N Sole half marathon for me on Saturday. I have been running distance races for nearly seven years now and no matter how bad I felt or how tough the race, I have never dropped out early. I could have survived and crossed the finish line on Saturday and probably not much slower than my usual time, but I had to stop this time so I won’t have to again.
Starting with the Boston Marathon in 2010 I have been struggling with dehydration issues in all but a few of my events. The races I run start out just fine, but as the miles pile up, my body wears down far too fast when the temperatures are even slightly warm. The symptoms start with me feeling very, very thirsty and a little “off”. Things then progress to where no matter how warm it may be outside, I experience goose bumps on my arms and legs. By the time I get closer to the finish, it is nearly impossible for me to even approach a pace I’m capable of running and the headache and nausea have set in.
I began to experience these symptoms around the 10-mile mark on Saturday. I was running at a pretty decent clip (about a 7:25-7:30 mile), but nothing I couldn’t handle for that distance. Just one week earlier I had run a 10-mile race at a 7:24 pace and felt just fine. (The weather was cooler, less humid and more overcast on the day of the 10 mile race.)
As the route rounded toward Veteran’s Park on the lakefront, I spotted a medical tent at about 11.5 miles. One and a half miles from the finish. Despite how close I was to the end, I stopped. I decided it was better to figure out what the heck is going on with my body than to finish another run knowing I’ll feel crummy again the next time around.
Although I was disappointed I stopped, I finally have some concrete information to work with.
One, my feelings of discomfort are not in my head. (I was partly worried I’m just mentally weak and can’t push through the finish of races.) The medical team had me walk around and drink Gatorade to try and calm some of the symptoms. After nearly ten minutes of no aerobic activity, they checked my heart rate and it was still at 140 beats per minute, which is way too fast after an extended period of time without intense activity-especially for someone at my fitness level. In addition to my heart rate, the medical team in the main tent twice took my blood pressure. Once while lying down and again a few minutes later sitting up. My blood pressure dropped nearly 20 points between the two, which again is not normal. A drop of 20-plus is very alarming, so I didn’t fit into that category, but it was still enough of a red flag for the doctor.
The second revelation, a medication I’m taking may be to blame. Apparently the type of medicine I’ve been taking for the past few years (right around the time I began having issues) can sometimes exacerbate heat exhaustion and dehydration. I may need to switch medications or make the simple change of taking the does at night as opposed to first thing in the morning.
So although things didn’t go remotely the way I wanted them to during my first half marathon of the summer running season, I walked away feeling better about future events. For the first time in more than two years worth of racing, I may finally have a solution to a frustrating problem.
I am going to visit my primary care physician and figure this thing out as I continue to train for the Brewers Mini. Don’t forget to always train safely and really listen to your body.
Here’s a recap of our training posts to date:
The results of the Brewers Team Store by Majestic’s Dawg Days of Summer promotion are in and Bodee of Slinger, Wisconsin was named top dog during Monday night’s game against the Toronto Blue Jays.
Entrants submitted photos of their dogs dressed in Brewers gear to the Team Store; after much deliberation, the top five dogs were selected by a panel of judges. Those photos were then shown on the scoreboard during Monday’s game for a final vote by the fans, where Bodee was declared the grand prize winner.
Bodee and his owner, Lea, will get to make an appearance at the Sunday, July 1 Brewers vs. Diamondbacks game, plus Lea will receive a $250 shopping spree at the Brewers Team Store by Majestic and a deluxe puppy prize pack filled with Brewers gear!
The four runner-up canines below will each receive a $100 shopping spree and a special puppy prize pack.
Congrats to all who participated–the competition was ruff! We look forward to next year!
Many of you will remember that back in January, we launched the second year of our Fan-tastic Forty promotion. All fans that purchased or renewed ticket packages of 20 games or more had the opportunity to win a variety of unique prizes and experiences spread out over 40 days.
Prizes included a tour of the Miller Park roof, a game of catch with a Brewers reliever, getting your photo on a Brewers 2012 Season Ticket and much more, ending with the final prize of signing a one-day Major League contract, complete with full uniform and one day’s pay at the MLB minimum salary.
A Brewers Season Seat Holder since 1975, Jack Kalman of Franklin won the prize and a press conference was held to formally welcome him to the team today, with many of Jack’s family and friends in attendance, including his wife, Vicki, and Audrey Kuenn, wife of the late former Brewers manager, Harvey Kuenn.
“We appreciate your loyalty as a fan,” said Brewers President of Baseball Operations and General Manager Doug Melvin, when presenting Jack with his contract. “It’s exciting to know that we have fans like you who have followed the organization for many years, through the ups and downs.”
Jack is a retired kitchen cabinet manufacturer who owned and operated Style-Line Manufacturing in West Allis for 34 years.
He started going to baseball games at Milwaukee County Stadium at age 12 and he attended the World Series games in 1957 when the Milwaukee Braves became World Champions. Jack has never missed an Opening Day game of the Milwaukee Braves or Milwaukee Brewers. In 1982, he went to all 81 regular season games and all seven World Series games. A close personal friend of the late Harvey Kuenn, Jack regaled the crowd at his press conference with stories and even reminisced about staying in the same hotel suite for Game 1 of the World Series with the then-Brewers manager and his wife and going out after the game with Harvey to celebrate the Brewers 10-0 victory over the Cardinals.
It was because of Harvey that Jack chose to wear #32 on his uniform.
“I thank everybody and this is really awesome, a lot more than I expected. Thank you.” Jack said.
In addition to the salary and uniform, Jack was also able to park in our VIP Lot and will be throwing out the first pitch at tonight’s game against the Toronto Blue Jays
Miller Park is awash in green—the roof, the seats and the field. The ballpark just got a little greener as it formally was designated “LEED Certified” last night in a pregame ceremony making Miller Park one of the largest “green” buildings in the state and just the third stadium in Major League Baseball to receive LEED certification in the category of Existing Building Operations and Maintenance.
To kick off Brewers “Green Week,” the official certification ceremony took place on the field before the game with members of the Brewers staff along with members of Johnson Controls, Inc. who helped in the process.
Miller Park is one of the most complicated buildings ever certified in the LEED Existing Building rating system, due to the nature of the facility, the sheer volume of people, materials, vendors, the operable roof, and overall complexity of the building operations. Only two other Major League Baseball stadiums have achieved LEED for Existing Buildings (AT&T Park in San Francisco and Target Field in Minneapolis), and both of them are open-air facilities. The retractable roof makes meeting energy and ventilation thresholds more challenging.
Obtaining LEED status is voluntary. It is a very rigorous process that involves the following:
- LEED certification provides independent, third-party verification to confirm that a building is operated using strategies aimed at achieving high performance in key areas of human and environmental health: sustainable site development, water savings, energy efficiency, materials selection and indoor environmental quality.
- LEED was developed by the United States Green Building Council (USGBC)
- LEED-certified buildings are designed to:
- Lower operating costs and increase asset value
- Reduce waste sent to landfills
- Conserve energy and water
- Be healthier and safer for occupants
- Reduce harmful greenhouse gas emissions
Johnson Controls, Inc. managed the LEED process at Miller Park, helping the Brewers identify projects in many different categories to help them become more sustainable, as well as help draft policies to adhere to sustainability goals moving forward. This isn’t just a one-time photo opportunity for the Brewers and Johnson Controls, this is an on-going effort and commitment that the Brewers are making to the community and the environment.
The LEED certification process involved coordination with many additional stakeholders at Miller Park. In addition to the Brewers and JCI, key partners included Performance Clean LLC, Sportservice, Grumman/Butkus Associates, Waste Management and The Southeast Wisconsin Professional Baseball Park District. Others involved included ImPark, Hunzinger Construction, Mortenson Contruction and Uihlein Wilson Architects.
Here are some “green” facts that resulted from the Brewers and Miller Park going green”
- The Milwaukee Brewers and the Southeast Wisconsin Professional Baseball Park District implemented a Retro-commissioing (RCx) project, which analyzes and makes improvements to Heating, Ventilation & Air Conditioning (HVAC) systems, equipment and controls, plumbing systems and electrical lighting and power systems. RCx projects provide energy savings through operating efficiency & equipment efficiency, improved indoor air quality and ventilation for the building occupants, improved equipment performance and reduced operating expenses
- Calculated energy savings for the implemented FIMs is 1,153 metric tons of CO2 emissions, annually; this is the equivalent to taking 220 cars off the road each year, the amount of CO2 captured by 29,558 tree seedlings grown for 10 years in an urban setting, the CO2 emissions from 2,681 barrels of oil; this is enough energy saved in one year to power 98 average WI homes
- Utility bills are entered monthly into the EPA’s Energy Star Portfolio Manager online tool, which tracks energy use data and allows us to see how the building is consuming energy in comparison to other years, or to other similar buildings.
- Water fixture retrofit was completed in Miller Park, which will save 5.2 million gallons of water annually
- For 2011 season and continuing for the 2012 season and beyond, Miller Park added over 40 large recycling containers in the parking lot areas, as well as 100 additional containers inside
- All waste and recycling is tracked; 35% of all waste has been diverted from landfills since the start of the 2010 season.
- On average, Miller Park recycles approximately 10 tons each game!
- The new Hi-Def scoreboard uses 49% less energy than its predecessor (this is fascinating because of the sheer size and complexity of the new board).
- Over 50% of all cleaning products (chemicals, paper products, trash can liners, etc.) meet sustainability criteria (i.e., they use ‘Green Cleaning’ products).
- Sportservice is purchasing recycled content products for their concessions materials, specifically the mixed-drink cups.
- The Brewers and Sportservice donated over 7,000 pounds of food to area food banks & shelters in last half of 2011 season through the “Rock It and Wrap It Up” program (1.3 pounds of food=1 meal; this has feed over 5,300 people thus far).
- Brewers and Waste Management are recycle shrink wrap, etc. in addition to conventional recycling.
- Green Week eCycling event gathered over 40,000 pounds of electronics waste to be recycled during Green Week in 2011 and the 2012 event is scheduled for Thursday at Miller Park.
- Plant a Tree program in conjunction with WDNR: On June 22, 2011 the Brewers distributed 7,500 spruce seedlings to fans; Planting 1 tree for every 20,000 tickets; The Brewers sold 3,071,373 regular season tickets and will be planting 154 trees; All trees will be planted along the Hank Aaron State trail and will be native Wisconsin species. The WDNR will again distribute spruce seedlings to fans before tomorrow’s game.
Now a lot of these facts/numbers/processes above can be a little overwhelming because Miller Park is indeed such a large structure. At the same time, they also can be inspiring to you in your life. Little things you can do and change about your lifestyle can make a difference in the environment and it doesn’t take much to help.
For more information on the Brewers “Brewing A Greener Game” initiative and tips on what you can do to go green at home, please visit brewers.com/brewinggreen.
Also, if you are at Miller Park any time this week, check out the Chef’s Table for some special Green Week items!
“When you come to a fork in the road, take it.”
“When you come to a fork in the road, take it…and try these concessions!”
-John & Cait
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.
At Miller Park, it’s easy eating Green.
Today, at our meeting with Chef John, we were treated to Pork Belly BLT in honor of Green Week at Miller Park.
Read on for a description, photos and review!
Pork Belly BLT- $9.50
The Pork Belly BLT is a special menu item that was brought in to Miller Park especially for Green Week. The maple brown sugar braised pork belly is sourced from White Marble Farms, Iowa. It contains no added hormones, preservatives, fillers, or flavoring solutions of any kind; even the maple syrup that it was slow cooked in is organic! The produce used for the sandwich (tomatoes and bibb lettuce) are local and organically grown, and the sourdough bread was baked fresh at Milwaukee’s Miller Bakery. In addition, all the plates and utensils are made from sugarcane, making them completely biodegradable.
John: OK, so how special can a BLT really be? I mean, it probably is the simplest sandwich next to PB&J. And, how is it “green?” Well this isn’t just any BLT, the pork belly is a premium style of bacon that has a sweet flavor as it was slow cooked in maple syrup. The sweet and tender pork belly (which seems to be a pretty popular food item on menus lately) is complemented by the roasted garlic aioli. The soft, fresh bread complete the sandwich.
Cait: This sandwich is available this week only, so it is definitely worth a try! Chef John said he came up with the idea based on which type of unique meat they would be able to source for Green Week. Once they decided upon the pork belly, Chef John said they decided to present it in the form of a BLT so as not to scare people away, since people may not be as familiar with this cut of meat. For those of you aren’t familiar, pork belly is very similar to bacon–hence the “B” in the BLT; however the way the pork belly is cooked for this sandwich, it is very tender and, with the maple and brown sugar glaze, it just melts in your mouth.
For Green Week, Chef John’s team is also offering a special selection of local beers: Lakefront Brewery’s ESB Organic, Milwaukee Brewery’s Booyah, Big Bay Brewery’s Wave Hopper, and Horny Goat Brewery’s Hopped Up N’ Horny.
Where To Satisfy Your Craving: This sandwich and these beers are available only at the Chef’s Table, which located outside Section 215 on the Loge Level.
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…Bon Appetit!