Results tagged ‘ John Steinmiller ’
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.
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:
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:
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
12 Weeks Until the Brewers Mini: Sign Up Now and Save!
Can you believe it is just 12 weeks until the Brewers Mini-Marathon? Time is running out to start training properly–and to save on registration fees!
Regular Entry ends on Tuesday, July 31st; after that, Late Entry fees kick in, so if you’re on the fence or just haven’t gotten around to signing up yet, now is the time to do it!
If you haven’t heard about the Brewers Mini yet, the 13.1 mile race will start and finish at Miller Park, taking participants on a scenic route past a number of iconic Milwaukee landmarks along the way, such as Saz’s State House, the Miller Valley and Miller Brewery, the Mitchell Park Domes, Potawatomi Bingo Casino, the Harley-Davidson Museum and Palermo’s Pizza. Runners will also run through the park along the warning track.
The event will come with plenty of fun and entertainment as all participants will receive a free Brewers ticket voucher good for select 2012 or 2013 games at Miller Park, a participant medal, a “tech” shirt and a post-race tailgate party outside Miller Park with live music.
Great on-course support will be provided with 10 aid stations featuring water and Gatorade, misting stations, and entertainment along the way. Spectators will have plenty of free parking at Miller Park and will have the opportunity to watch racers run through Miller Park while being shown on the scoreboard.
Additionally, participants can raise money for the MACC Fund, benefitting childhood cancer research in Wisconsin.
Participants can sign up for the race and organize their own fundraising page online at www.brewersmini.com.
We are all in the midst of training for the race ourselves, so we hope you’ll join us on Saturday, September 22!
-John & Cait (and Trenni)
Here’s a recap of our training posts to date:
Brewers To Host “Mini-Marathon” in September, Will Benefit the MACC Fund
20 Weeks To Go Until the Brewers Mini-Marathon!
Getting in Gear: 19 Weeks To Go Until the Brewers Mini-Marathon!
18 Weeks To Go Until the Brewers Mini-Marathon….10 Weeks until the 5K Sausages Run/Walk!
Eat to Compete: 17 Weeks To Go Until the Brewers Mini-Marathon!
16 Weeks Until the Brewers Mini: Happy National Running Day!
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.
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.
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 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.
–JOHN
johnandcait@brewers.com
13 Weeks Until the Brewers Mini: Listen to Your Body
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.
-Trenni
Here’s a recap of our training posts to date:
Brewers To Host “Mini-Marathon” in September, Will Benefit the MACC Fund
20 Weeks To Go Until the Brewers Mini-Marathon!
Getting in Gear: 19 Weeks To Go Until the Brewers Mini-Marathon!
18 Weeks To Go Until the Brewers Mini-Marathon….10 Weeks until the 5K Sausages Run/Walk!
Eat to Compete: 17 Weeks To Go Until the Brewers Mini-Marathon!
16 Weeks Until the Brewers Mini: Happy National Running Day!
Green Roof, Green Seats, Green Grass: Miller Park is Now One of Wisconsin’s Largest Green Buildings
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.

From left to right: Peter Templeton with the U.S. Green Building Council; Bob Hallas, Brewers Senior Director, Stadium Operations; Dave Myers, JCI; Kim Hosken, JCI; Molly McElligott, JCI, Kevin Potter, JCI and Jeff Hansen, JCI. The crew that helped Miller Park receive its LEED Certification.
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!
–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:
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
15 Weeks Until the Brewers Mini: A Reminder to Play It Safe
With just 15 weeks to go until the Brewers Mini Marathon and just 7 until the Brewers Community Foundation’s Famous Racing Sausages 5K Run/Walk, John, Trenni and I are all in training mode.
As I mentioned in earlier posts, even though I’ve participated in running events before, I’m not an everyday runner. So, in preparation for these upcoming events, I’ve been trying to run more regularly and build up my speed/mileage.
For those of you who know me personally, you know that I have a “Type-A” personality. I am ambitious and like to push myself, which can oftentimes be good when it comes to accomplishing goals and getting things done, but can also, at times, be harmful, such as when I push myself too hard.
In the case of my training, thanks to Trenni’s guidance, I was really starting to enjoy my morning runs and had begun running outside almost every morning. After achieving a personal best time for a 2-mile run, the next day I attempted to run a 5K distance just to time myself and establish a benchmark.
I got about halfway through that run and felt something funny in my left knee. I made it home, but I could tell something was wrong. I took a day off and then tested it out again–it still hurt. Two days after that, it still bothered me, but it didn’t hurt when I walked and I wanted to continue training. However, the moment I tried to run on it, it would buckle. Then I went to play golf and while I walked the 18 holes, I noticed my other knee starting to ache, as well as pain in my elbows.
Worried that I had somehow seriously injured myself, I made an appointment with my doctor before doing any other form of exercise. She checked everything out physically with my joints, particularly my left knee, which was the primary source of pain, and even ran some blood tests due to my family medical history.
It turned out that everything checked out just fine–it was just a classic case of overuse. I was trying to do too much too soon and, by not giving that left knee a chance to rest after I first tweaked it, I also put myself at risk for further injury by changing my form to compensate for the pain.
I took a week off of running and adhered to the pain medication schedule prescribed my physician and I’m feeling much better now. I was very lucky I didn’t do any serious damage to my knees and I’m ready to get back out there, but this time, I am going to play it safe and really listen to my body.
I hope you learn from my mistakes and take it easy when starting out.
Happy (safe) running!
Cait (& John & Trenni!)
Here’s a recap of our training posts to date:
Brewers To Host “Mini-Marathon” in September, Will Benefit the MACC Fund
20 Weeks To Go Until the Brewers Mini-Marathon!
Getting in Gear: 19 Weeks To Go Until the Brewers Mini-Marathon!
18 Weeks To Go Until the Brewers Mini-Marathon….10 Weeks until the 5K Sausages Run/Walk!
Eat to Compete: 17 Weeks To Go Until the Brewers Mini-Marathon!
16 Weeks Until the Brewers Mini: Happy National Running Day!
16 Weeks Until the Brewers Mini: Happy National Running Day!
Happy National Running Day from John, Cait and Trenni!
We’re continuing to train for the Brewers Famous Racing Sausages 5K Run/Walk (July 28) and the Brewers Mini-Marathon (September 22) and we hope you’re planning to join us!
Feel free to share one or both of these graphics on Facebook, Twitter, Pinterest, etc. to spread the word and show your support for these two great causes!
You can also visit www.runningday.org to create your own badge–whether serious or funny, Brewers-related or not,–then share the link, or what you wrote, with us in the comments field below!
Happy Running!
-John and Cait (& Trenni!)
Here’s a recap of our training posts to date:
Brewers To Host “Mini-Marathon” in September, Will Benefit the MACC Fund
20 Weeks To Go Until the Brewers Mini-Marathon!
Getting in Gear: 19 Weeks To Go Until the Brewers Mini-Marathon!
18 Weeks To Go Until the Brewers Mini-Marathon….10 Weeks until the 5K Sausages Run/Walk!
Eat to Compete: 17 Weeks To Go Until the Brewers Mini-Marathon!






















Recent Comments