Archive for the ‘ What John and Cait Ate ’ Category

Chef’s Table for the Astros Series

For the entire season, the Chef’s Table has each series featured a unique menu item based on the regional cooking of the Brewers opponent.  We have been previewing and sampling those items all year and this has become a very popular feature here on the blog.  The item this weekend isn’t necessary based on Texas-style cooking, but certainly one of the most unique items the Chef’s Table as seen all year.

Chef John and his crew at SportService went in a different gear for the final six regular season games at Miller Park.  They created an item that will be featured on the Chef’s Table for the entire homestand and, if popular, might stay a Miller Park regular item for the 2013 season.

They came up with an idea to put Spaghetti INSIDE of a Meatball. That is right, spaghetti noodles and mozzarella cheese smashed up INSIDE of a half-pound meatball and topped with marinara sauce and provolone cheese.  A genius idea.  It is also served with a piece of garlic bread.

I just enjoyed one and I was more than pleased.  Delicious, easy to eat and definitely filling.  Chef John is looking for feedback on the item so please share with us what you think via the comments section below.  If it works and is popular, hopefully we will see it at Miller Park in 2013.  If it doesn’t work, well, you definitely can’t knock the creativity!  I will be sharing your comments with Chef John and his staff.

This dish is certainly a good way to celebrate Fan Appreciation Weekend at Miller Park.  The dish can be yours for $7.50 and will be served at the last six regular season games outside section 215 on the Loge Level at Miller Park.  Enjoy!

–JOHN

johnandcait@brewers.com

Chef’s Table For the Braves Series

The Atlanta Braves are in town for a three-game series against the Milwaukee Brewers.  To celebrate, Miller Park is bringing a little “soul” to the Chef’s Table as it will feature Atlanta’s Famous Chicken and Waffles.

Two pieces of fried chicken drizzled with a siracha honey sauce served over two thyme scented waffles.  It’s the breakfast that you have always wanted for dinner!

 

 

 

Menu for the Braves series.

Menu for the Braves series.

The southern specialty will be available throughout the three-game set with the Braves at the Chef’s Table stand outside section 215 on the Loge Level.

–JOHN

johnandcait@brewers.com

Chef’s Table Item for the Pirates Series

Sorry with the delay for the Chef’s Table for this series, but we are posting today in case anyone is coming out tonight or tomorrow.  The Pirates are in town for their third and final visit of the 2012 season and the item for this weekend series against Pittsburgh is “Pittsburgh’s Own Isaly’s Style Ham BBQ.”

The hot ham sandwich is simmered in a zesty BBQ sauce and served on a burger bun.  The sandwich is served with a pickle and the famous house made potato chips.  I never tried BBQ ham before and the sandwich was sweet while tangy at the same time.

For those curious or unfamiliar, chipped ham is a processed ham lunch meat, chopped ham that is sliced razor thin through “chipping” the meat loaf against a blade. Chipping the meat extremely thin ensures that it is more tender and has more flavor than if it is merely sliced thickly. Popular in Western Pennsylvania, the slicing process is commonly known as “Pittsburgh Style.”


As always, this sandwich can be found at the Chef’s Table outside section 215 on the Loge Level.  It is $9.25 and served this weekend only.

Enjoy!

-John

johnandcait@brewers.com

Chef’s Table for the Pirates Series

The Pittsburgh Pirates are in town for a three-game series beginning tonight at Miller Park, and the featured item at the Loge Level Chef’s Table is “Polish Hill Pierogies & Kielbassa.”

Pierogies to Pittsburgh are like Brats to Milwaukee. What’s a pierogy, you ask?

Well, they’re dumplings made of unleavened dough, first boiled, then baked or fried usually in butter with onions – traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit, typically semicircular in shape.

And, like our very own World Famous Klement’s Racing Sausages, the Pirates Pierogies are an important part of in-game entertainment for all Pirates games at PNC Park. Following the end of the 5th inning, the Pierogies take the field to run the 280-yard Pierogy Race. There are four different pierogies in the race: Sauerkraut Saul, Cheese Chester, Jalapeno Hannah and Oliver Onion.

The Pierogies also make various appearances in the community, ranging from parades to private functions and also non-profit events.

Photo courtesy: Piitsburgh Pirates

Chef John’s special for this series is basically, a Cheese Chester: three Potato and cheese pierogies sautéed in butter with caramelized onions:

and served with grilled kielbassa:

Pierogies battle with the Primanti Bros. sandwich for food supremacy in Pittsburgh and this version of the dish is excellent.  Full of flavor, the sausage is a perfect compliment to the cheese filled pierogies.  Add a pretzel roll on the side and it makes for a complete and delicious meal.

This meal is $9.25.   As always, these items can be found at the Chef’s Table outside Section 215 at Miller Park–this weekend only!

–JOHN & CAIT

johnandcait@brewers.com

What John and Cait Ate…The Giant Slugger

“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

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.

Swing for the Fences with the Giant Slugger

Today, we were treated to the Giant Slugger, SportService’s newest roster addition & superstar.

Read on for a description, photos and review!

The Giant Slugger- $26

The Giant Slugger is a 24-inch long Klement’s Hot Dog served on a pretzel bun. The two-foot long hot dog is loaded with chili, cheese, onions & jalapenos.

Watch as it comes to life:

This slideshow requires JavaScript.

The finished product weighs in at approximately two pounds, nine ounces. It is perfect for sharing as it can be easily cut up and is served in an easy to carry container with handles

John & Cait: We know we gave you a recent update from marathon training on how to eat healthy, but everyone needs to splurge here and there.  This is a perfect opportunity.  We not saying you need to eat the whole thing yourself (please, by all means, this is meant to be shared), but this is definitely something you and your group are going to want to try.  It’s good enough with just the hot dog, chili and cheese, but add that to a pretzel bun!?  Surely a masterpiece.  It is easy to carry in a case with handles and everything!  The crew at the stand will even cut it up for you and your group.  Give it a shot. It’s fun, it’s a “social” snack, it’s National Hot Dog Month and it’s America.

Rating:

    (out of 5)

Where To Satisfy Your Craving: The hot dog is available on the Loge Level at Miller Park at a portable stand outside Section 215 (just steps across from the Chef’s Table) and on the Field Level at the Plaza Grill outside of Section 110.

The Crew returns home for a six-game homestand vs. the Pirates and Cardinals, starting tomorrow, Friday, July 13. Make sure you come out to Miller Park and when you do, make sure you order the Giant Slugger. Then, share your photos with us! Tweet photos of you and your gang enjoying this treat to @Bernie_Brewer with the hashtag #GiantSlugger.

So what about you? What do you think of the Giant Slugger? Do you have another 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!

-John and Cait

johnandcait@brewers.com

Chef’s Table for the Marlins Series

The Miami Marlins are in town for a four-game series beginning tonight at Miller Park, and the featured item at the Loge Level Chef’s Table is “Miami’s Own Cuban Sandwich.”

Miami is full of Latin flair and this sandwich brings a little bit of that to Miller Park.  The traditional sandwich is served with roast pork, ham, Swiss cheese, sliced pickles and dijonnaise on fresh bread.  As always, the famous house made chips are served on the side.

Cuban Sandwich on fresh bread.

Cuban Sandwich on fresh bread.

 

The sandwich made to order on the cast iron griddle.

The sandwich made to order on the cast iron griddle.

Additionally, the fresh “Corn Off the Cob” is back.  This side dish featured corn cut off the cob right in front of you and served with your choice of Parmesan butter or Chipotle ranch seasoning.  this is a perfect side for sharing and goes well with the Cuban sandwich.

Fresh corn "off the cob" is back!

Fresh corn “off the cob” is back!

 

Menu for the Marlins Series

Menu for the Marlins Series

The Cuban sandwich is $9.50 and the corn side is $3.00.  As always, these items can be found at the Chef’s Table outside section 215 at Miller Park.  The Cuban sandwich is for this week only!

–JOHN

johnandcait@brewers.com

 

Chef’s Table for the Diamondbacks Series

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 burgers, seen here are made fresh to order.

The burgers, seen here are made fresh to order.

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.

Corn being cut fresh from the cob.

Corn being cut fresh from the cob.

Chef's Table Menu

Chef’s Table Menu

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.

–JOHN

johnandcait@brewers.com

What John and Cait Ate…Green Week 2012!

“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

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.

Rating:

    (out of 5)

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!

-John and Cait

johnandcait@brewers.com

What John and Cait Ate: No Small Potatoes Here!

“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:

Baked Potatoes

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.

This week, we played hot potato, as Chef John treated us to selections from the Baked Potato Stand. Located on each level at Miller Park, the Baked Potato stands boast four different types of potatoes: Bases Loaded, Broccoli Cheese, BBQ Brisket and Chipotle Chicken.

Read on for a description, photos and reviews!

Baked Potatoes-$6.75

John: I walk by this stand probably three to four times a day and I have never stopped to try anything. Baked potatoes might seem like a “side” item or just an extra, but the Chipotle Chicken baked potato was a full meal. It started with a regular baked potato and then was topped with shredded chipotle chicken. The next layer was a scoop of salsa, then cheese and finally sour cream. It ended up looking and tasting like a burrito wrapped around a potato instead of a tortilla. It was a lot of food and at just $6.75, it is probably one of the best bargains at Miller Park.  A key to this was that the potato was piping hot and stayed warm for the entire time it took me to eat this.

John tried the Chipotle Chicken potato, made with chipotle chicken, pico de gallo, shredded cheese, sour cream and chives.

Cait: The baked potatoes are easily my favorite ballpark meal. Yes, that’s right–while baked potatoes are usually side dish in my household, the ones at Miller Park are no small potatoes. At just $6.75 each, these Idaho potatoes are a bargain. They’re ginormous and, when topped with a protein like the Chipotle Chicken or BBQ Brisket, definitely make a hearty meal, or at least a great snack to share with a friend. The Chipotle Chicken has been my go-to for the past couple of years, so I decided to try this season’s new offering, the BBQ Brisket. As you can see from the photo, this potato includes generous servings of brisket, cheese and sour cream and is drizzled with a special horseradish sour cream on top of that (which is not very spicy, in case you’re wondering).  The effect is nothing short of amazing, but I still think that my favorite is the Chipotle Chicken.

Cait tried the BBQ Brisket potato, made with smoked BBQ brisket, shredded cheese, horseradish sour cream, and chives.

There were two baked potatoes that we did not sample for this review: The Bases Loaded, which contains butter, bacon, shredded cheese, sour cream, and chives; and the Broccoli Cheese, which, as the name suggests, is made with melted cheese and broccoli. Chef John tells us the Bases Loaded is the most popular of all of the potato types amongst Brewers fans.

Rating:

(out of 5)

Where To Satisfy Your Craving: These Baked Potatoes can be found at stands located on the Field Level (Section 125), Loge Level (Section 214), Club Level (Section 337) and Terrace Level (Section 431).

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

What John and Cait Ate: Bloody Marys are a Meal at Miller Park

“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 Drank:

Miller Park Bloody Marys

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.

!

Bloody Mary-$11.00

Have you tried the Bloody Marys at Miller Park? Available on several carts around the ballpark, these tomato-based drinks are especially perfect for days like today–a Sunday afternoon game.

“We experimented with a way to try to make these very unique to the Brewers, like adding in Secret Stadium Sauce, but that just didn’t work out,” said Eric Sampson, Club Level Manager at SportService.

That’s okay though, because SportService still puts their own twist on these drinks by combining Smirnoff Vodka and Ocean Spray Bloody Mary Mix, along with some extra spices like worcestershire sauce, Tabasco and celery salt. You can order them mixed to your liking–mild, medium or spicy, although, we’re told spicy is the preference of most Brewers fans. The drinks are then topped off with fixin’s like olives, cheese, sausage bites, and a pickle.

This season, SportService has experimented with a build-your-own Bloody Mary bar, but so far, they have found that it is difficult to offer that option on weekends like this one, with big crowds and two day games in a row. The Home Plate Bar on the PNC Club Level, however, has this option each Sunday with a plethora of fixin’s including: artichoke hearts, garlic, pepperoncinis, mushrooms, cheese, pickles, sausage bites, olives, celery and more.

Cait: Let me start off by getting this out of the way:like love am mildly obsessed with Bloody Marys. They are my drink of choice. Whether it’s 10am or 10pm, there is no bad time for a Bloody, in my opinion. I like my Bloody Marys spicy with a variety of fixin’s and I even consider myself somewhat of a connoisseur, trying them at varying restaurants and rating them on my own scale. I make it a point to attend the Tomato Romp on Milwaukee’s East Side each year; I have made a pilgrimage to the place where the Bloody Mary was purportedly invented (King Cole Bar in the St. Regis Hotel in New York City); and I have even made Bloody Mary-inspired recipes like a Bloody Mary salad or Bloody Mary burgers, which shows you how much I just crave that taste. I guess it helps that tomatoes are my favorite food to begin with.

Anyway, needless to say, I have my favorite spots to get a Bloody around the city. Thus, this is why you shouldn’t take this lightly when I say– without bias– that Miller Park is one of them.

The spicy option has just the right amount of kick and, even if you don’t get to build your own Bloody, the fixin’s that come standard are perfect as well. Cheers!

John: Cait is most definitely the “go to” person when it comes to Bloody Marys.  I enjoy a good Bloody Mary here and there, but Cait’s opinion here should be taken a little more seriously than mine.  Everyone has a personal preference when it comes to Bloody Marys.  My preference is just a little bit of spice and I prefer not to have it loaded with “groceries.”  I don’t need everything that can be found in a kitchen tossed in.  A couple of olives, maybe a cheese cube (I’m from Wisconsin after all!), a lemon wedge–whatever–just keep it simple with a few garnishes and I’m good.  

The Blood Mary carts allow you to choose your preferred level of spiciness.  Already off to a good start!  The garnishes were simple and didn’t overpower the drink, just the way I like it.  A very generous portion will last you a couple of innings and this treat is sure to please.  Enjoy and remember to drink responsibly!

Rating:

(out of 5)

Where To Satisfy Your Craving: Fans can find the Miller Park Bloody Mary on the Field Level on two carts near the Home Plate Gate and on a cart near Section 117; they are also available on the Loge Level, near the Press Box and in the right-field corner.  On Sundays, you can find a Build-Your-Own Bloody Mary station near the Home Plate Bar on the PNC Club Level.

 

What about you? Do you have a favorite ballpark snack-or drink? Want to dispute our review? 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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