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When discussing food options at baseball stadiums, traditional favorites like hot dogs, popcorn, and Cracker Jack often come to mind. However, the culinary landscape at these venues has evolved significantly, offering a diverse array of gourmet options such as kimchi burgers, blistered shishito peppers, and grilled steak served with chimichurri. This transformation has made the dining experience at baseball games an enticing part of the event itself.
The shift in stadium cuisine didn’t happen overnight; it was carefully planned by culinary leaders who recognized an opportunity to showcase local delicacies and celebrate the unique cultural offerings of each team. Now, enjoying a meal at a baseball game can be just as appealing as watching the game. However, creating and serving these new dishes to a large audience involves meticulous planning and expertise.
Ron Krivosik, the senior vice president of culinary at Levy, which oversees concessions at multiple major league baseball stadiums, has been an instrumental figure in evolving the food offerings for nearly four decades. He points out several factors that culinary teams must consider when designing a stadium menu: ensuring prices remain accessible, balancing visual appeal with taste, and maintaining popular classics. A crucial aspect of this process is making sure new items are convenient to eat, as fans need to be able to enjoy their meals from the comfort of their seats. “You have to be able to get to your seat and then enjoy your food and beverage there,” Krivosik notes.
At Wrigley Field, the second-oldest baseball stadium in the United States, innovative menu additions reflect Chicago’s cultural diversity. New offerings include the jibarito, a local sandwich that uses fried plantains in lieu of traditional bread, and chicken and waffles drizzled with spicy honey. David Burns, the senior executive chef at Wrigley, explains that the culinary team integrates elements from various cultures and also creates limited-time specials inspired by visiting teams. For example, fans can expect to find a lobster roll when the Boston Red Sox are in town, a Cuban sandwich for a game against the Miami Marlins, and pierogies for a matchup with the Pittsburgh Pirates.
At Oriole Park at Camden Yards, executive chef Dan Doyle aims to reflect Maryland’s rich culinary heritage. He frequently draws upon the state’s abundant resources, which feature a blend of mountainous regions, coastal areas, and agricultural land. Known for its blue crabs, Doyle has introduced the Chessie, a dish featuring a foot-long Chesapeake sausage topped with crab dip, fried green tomatoes, and pickled corn. Another creative dish resembles a crab itself, with crab dip stuffed into jumbo pasta shells, which are then breaded and fried, putting a whimsical twist on enjoying crab without the usual hassle.
In Los Angeles at Dodger Stadium, executive chef Christine Gerriets connects with the team to devise menu items that resonate with fans. With players like Shohei Ohtani and Yoshinobu Yamamoto, there has been a push to enhance Japanese culinary offerings at the venue. This year, a katsu sandwich has been reimagined as a club sandwich with Kewpie mayonnaise and bacon on Texas toast, alongside an updated Home Run Platter featuring teriyaki chicken and assorted sides.
The journey to develop new stadium menu items begins right after the season wraps up, involving collecting fan feedback and assessing the previous year’s offerings. The culinary team hosts tasting events and gathers input from fans throughout the season. “We discuss what we’re hearing across the country and implement new concepts to appeal to our audience,” Krivosik shares.
In addition to innovating menu items, chefs face the challenge of sourcing ingredients and creating recipes that can be produced on a large scale. Krivosik notes that some ingredients, like plantains needed for the jibarito, are better suited to exclusive pop-up items rather than high-volume staples.
Even though the groundwork for new menus is laid in the offseason, adjustments and new offerings appear throughout the season, making events like theme nights a creative outlet for the chefs. Burns mentions how Latin-themed nights allow for imaginative dishes reminiscent of traditional taquerias, including a new creation: a fluffy taco filled with carne asada.
For Gerriets, one memorable event was Armenian Heritage Night, where the menu celebrated her own cultural background with dishes like shawarma fries and lahmajoun, culminating in a baklava sundae. “Creating those menu items was incredibly fulfilling,” she reflects.
While these chefs may not have envisioned themselves serving tens of thousands at the beginning of their careers, they take pride in operating what they consider the largest restaurants without tables in their cities. Burns admits to having come from a diverse culinary background and initially did not foresee a long stint in sports food, but he has found fulfillment in this arena after two decades.
Doyle echoes this sentiment, expressing pride in meeting the challenges of scaling new dishes while exceeding guest expectations. “People are often skeptical about stadium food, but with dedication and creativity, we can change that perception,” he asserts. “No matter the outcome on the field, I want fans to enjoy their experience at the stadium.”
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