What John and Cait Ate…Green Week 2012!
“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!