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Dodgers Home Opener Will Debut New Stadium Menu Items

By Ed Fuentes
Published: Monday, April 12, 2010, at 05:05PM
Dodger Chef Martin Ed Fuentes

Dodger Stadium Executive Chef Joseph Martin.

|VIDEO| It's April and Vin Scully is in the air. Around Dodger Stadium, opening day crowds will file in on Tuesday to root blue and take opening bites of their favorite ball park fare.

While the Dodgers have been on the road, Executive Chef Joseph Martin has been at the stadium putting finishing touches on a large menu that includes longtime favorites, some items returning based on demand and new creations that will be seen in the stands and at the Stadium Club.

Martin and his Levy Restaurants team are eager to show off the Victory Knot, a centerfield-sized pretzel that fits in a small pizza box and is served at Campy's Corner. The two pounds of dough are covered with sea salt and come with chipotle honey mustard, sweet cinnamon crème, and beer cheese dipping sauces.

While extra attention has been paid to the renovated Stadium Club, where a choice of gourmet Niman Ranch sausages will be served, Martin knows how important food options are to the fans in the stands. "We also want to take care of the masses," he says, pointing out the spicy Picante Dog that returns based on popular demand, part of which came via a facebook page.

Inside the clean, blonde wood and steel Stadium Club, now with new windows and outdoor seating that allows the sounds of the games to sneak in, the menu changes every day. So do the moods of the diners, who often request new choices. Some options make it to the big show, in the stands.

That's how many choices for healthier fare, and some gluten-free choices, became part of the menu. Along with sushi, there will be spicy shrimp cocktail with avocados and peppers, fresh seasonal fruit salad, and curried chicken lettuce wraps.

"We are conscious about that, and proactive," Martin says, noting that the kitchen prepares dishes with non-trans fats.

"What many people don't know is that these dishes [and recipes] are created in-house," Martin says, claiming that other major ball parks source out most of their food.

The Dodger chef adds that while the new items served in the stands may not have the same presentation as in the Stadium Club, the quality is the same. The Fish taco, which made its debut last year, is a beer battered Cod fillet with shredded cabbage, chili lime crema, pico de gallo and lime wedges.

So is healthier and gourmet fare overtaking the Dodger Dog? Not at all, Martin says, contrasting the Stadium Club and the All-You-Can-Eat Right Field Pavilion, where eating is a competitive sport. "It's quite a unique experience to see the fans' passions about the game and about Dodger Dogs."

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