Today (April 2), Baseball Roundtable again took part in what has become a new rite of spring for me \u2013 the Twins’ Ninth Annual Food and Beverage Preview. Sponsored by the Minnesota Twins and Delaware North Sportservice (the team\u2019s exclusive food and beverage partner), this annual event features a look at (and taste of) the upcoming season\u2019s new Target Field food and beverage offerings \u2013 and this year also featured the\u00a0Bat and Barrel,\u00a0<\/em>a new \u201cmust-visit\u201d facility within the ballpark.\u00a0 If I had to describe the event, it\u2019s a bit like the State Fair in winter.<\/p>\n

The Twins Just Keep Raising the Bar<\/strong><\/span><\/p>\n

When I first began attending MLB games, standard fare consisted of (not always piping) hot dogs and (not always ice) cold beer and soda.\u00a0 For those wanting to step outside the box, there were peanuts, popcorn and Cracker Jack\u00ae and, if you were really adventurous, ice cream (usually frozen malt cups with a possibly dangerous wooden spoon), licorice ropes or cotton candy.\u00a0 When pizza and burgers arrived on the scene, we all thought baseball\u2019s culinary landscape was complete. \u00a0\u00a0<\/span><\/p>\n

The 2018 Target Field Food and Beverage Preview again brought home how wrong we were \u2013 and how committed the Twins are to continually raising the ballpark food and beverage bar.<\/span><\/p><\/blockquote>\n

Now, I have neither the space, nor the time, to touch on all the new food and beverage items that were unveiled this afternoon. (They ranged from an Arabic Chicken Shawarma Wrap to The Impossible Burger to a Blue Cheese Crusted Tenderloin to a Prince-Inspired Purple Rain Salad.)\u00a0<\/em> I would like to share a comment or two on some of the new food items my photographer (Bob King) and I found especially tasty, interesting or both. For the Twins’ concessions guide, which lists the full and most up-to-date (locations, prices could change) slate of concessions, locations and prices, click here<\/a>.\u00a0 Note: As I write, the Twins have not yet posted this year’s guide.\u00a0 I would expect it soon.<\/em> Also, at the end of this post, you will find a description of a handful of top new food items from other ballparks that I would like to try.<\/p>\n

THE OBLIGATORY TARGET FIELD BLOODY MARY<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

Those who read Baseball Roundtable regularly know I always review the Bloody Mary offerings when I take in a new ballpark.\u00a0 Well, nobody does Bloody Mary\u2019s like Target Field. Each year, Twins fans eagerly await Target Field\u2019s newest Bloody Mary (offered at Hrbek\u2019s Pub, near Section 114).<\/p>\n

This year, it\u2019s the \u201cBrunch Bloody Mary\u201d – served on Sundays only – featuring a bacon cheeseburger slider, breakfast sandwich (sausage, ham and cheese), sausage sampler, cheese cubes, pepperoncini, olives, celery, dill pickle spear and a beer chaser.\u00a0 (Not yet priced.)\u00a0 Word of caution \u2013 it\u2019s a bit top heavy, so handle carefully. Note:\u00a0 The Twins’ other signature Bloody Mary\u2019s \u2013 like the Triple Sausage Sampler and Bigger Better Burger versions \u2013 will be available on game days throughout the week.<\/p>\n

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THE BAT & BARREL<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

The new Bat & Barrel<\/strong> food and beverage area was the highlight of the afternoon \u2013 whether your focus was food, beverage or atmosphere. Formerly the season ticket-holder Metropolitan Club, the Bat and Barrel is open to the public and features lot of big screen viewing; bar, tavern and lounge seating; plenty of beverage offerings; and a selection of entr\u00e9es, small plates and quick-serve food items (showcasing local restaurants, breweries and distilleries).\u00a0 You can also enjoy viewing a collection of Twins\u2019 memorabilia while you \u201cgraze and guzzle.\u201d\u00a0 It’s well worth a visit while you’re at the ballpark.<\/span><\/p>\n

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Here are just a few favorites from the Bat & Barrel …<\/strong><\/span><\/p>\n

Pan Seared Barramundi\u00a0 (Baja House)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

A light fish, perfectly accompanied by tropical pico de gallo, pasilla mole, pumpkin seeds, citrus butter and guajillo sauce. Bob and I both rated this as one of our<\/span> top three “tastes” of the day.<\/strong><\/span><\/em><\/p>\n

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Blue Cheese Crusted Tenderloin (Murrays)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

A 10-ounce tenderloin, wrapped in bacon and served with carmelized pears, grilled spring onion and a blackberry and port reduction.\u00a0 The flavors complimented the tenderloin – which Bob described in this way:\u00a0 “The steak was perfect, but then again, it was Murray’s.” (I told you the Twins were raising the bar).<\/p>\n

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Impossible Burger (Hell’s Kitchen)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

This was the surprise of the day – a burger made entirely of plant-based ingredients that can satisfy even the most carnivorous eaters.\u00a0 Now, “Bob the Photographer”<\/em> is also “Bob the Grill Guy”<\/em> (see bobthegrillguy.com).\u00a0 He loves his barbeque, his steaks and his burgers.\u00a0 I never thought anyone could sneak a non-meat burger by him.\u00a0 But, he liked the Impossible Burger.\u00a0 In his words, “I’d even order this on purpose.”\u00a0 I thought it has a nice char-broiled flavor as well.\u00a0 Got a vegetarian in your group?\u00a0 You’re all set at the Bat & Barrel.<\/p>\n

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Tennessee Hot Chicken (Red Cow)<\/strong><\/span><\/p>\n

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Photo” Bob King<\/p><\/div>\n

Now, it won’t send you running for a cold drink or turn your lips numb, but this crusted chicken sandwich has a nice little bite to it (served on hearty bread with blackstrap mayo and dill pickles).\u00a0 They have a non-spiced “MN Nice” version, but I really don’t\u00a0 think you need to be that cautious.\u00a0 I really liked this\u00a0 one.<\/p>\n

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Ballpark Bootlegger (Tatteresall Distilling)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

There are plenty of beverage choices in the Bat & Barrel (You name it, I’m pretty sure the bartenders can make\u00a0 it), but this gem really stood out.\u00a0 It’s a combination of Tattersall Vodka, Lemon Crema, lemon juice and mint.\u00a0 It’s tasty and refreshing, and that sprig of mint really adds something to the experience. (I picture this as a perfect mid-summer drink.) I’d be careful though, I have a hunch these could sneak up on you.<\/p>\n

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Now, lets look at some other choice around the ballpark.<\/strong><\/span><\/p>\n

Garden Goodies – Good Food for a Good Cause<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

Look for the Roots for the HomeTeam’s\u00a0 “Garden Goodies” stand near Gate 34.\u00a0 (It was inside for the Food and Beverage Preview.) It’s open for weekend games and offers great food options supporting a great cause.\u00a0 \u00a0Roots for the Home Team partners with youth garden programs in the Twin Cities to give multicultural teens the opportunity to develop business and entrepreneurial skills \u2013 and the youngsters actually grow about 60-to-70 \u00a0percent of the ingredients in their fresh offerings.\u00a0 New for this year are a Prince-inspired Purple Rain Salad<\/strong> \u2013 blueberries, beets, purple cabbage, with a raspberry vinaigrette dressing and a Dreaming for the Veggie Sou<\/strong>p.\u00a0 Bob was particularly impressed by the Veggie Soup, He chose the \u201cwith chicken\u201d option, which also included potatoes, carrots, corn, beans, squash and cilantro. His description was pretty simple \u2013 \u201cHearty and loaded with good taste.\u201d<\/p>\n

Arabic Chicken Shawarma (Holy Land … Section 107)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

The Chicken Shawarma at the Holy Land booth was delicious, with the unique cumin and curry flavors standing out – and, in a wrap, true ballpark convenience. They also offer Gyro Wraps and Hummus with Pita Chips – which Bob thought would be a nice change of pace from nachos and cheese. (By the way, I did find several different spellings for shawarma.)<\/em><\/p>\n

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Za’tar Spiced Chicken Bowl (Andrew Zimmern’s Canteen … Section 114)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

Mediterranean chicken served over jasmine rice, with roasted eggplant, herbed yogurt sauce, tomato-cucumber, crisp chickpeas. (Also available with braised beef ).\u00a0 A rice-bowl version of the Zimmern popular Mediterranean skewers, these are flavored to perfection.\u00a0 Also, if you don’t have the “Frozen Hot Chocolate” – white chocolate ice cream – you are missing a real treat.<\/p>\n

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Drafts at 34 (Near Gate 34)<\/strong><\/span><\/p>\n

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Photo: Bob King<\/p><\/div>\n

A ballpark beer wall<\/strong> (How appropriate is that?) featuring 22 beers – many of them popular local brews –\u00a0 on tap.<\/p>\n

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HOT DOGS – BRATS – POLISH SAUSAGE<\/strong><\/span><\/p>\n

<\/a>When Baseball Roundtable did its fan survey, the number-one ranked ballpark food item was a hot dog or sausage – maybe old school, but still a ballpark tradition (at least in my family). So, for all those “old schoolers” out there, here’s a picture from the Kramarczuk’s Ssusages location at the Food and Beverage Preview.<\/strong><\/span><\/p>\n

Note:\u00a0 To see the full Baseball Roundtable Fan Survey, that looked at ballpark food and beverages, promotions and giveways, MLB rule changes, the Hall of Fame and the length and type of game fans preferred, click here<\/a>.\u00a0<\/strong><\/span><\/p><\/blockquote>\n

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NOW A LOOK AT THE TOP FIVE (PLUS ONE) NEW FOOD FROM OTHER PARKS<\/strong><\/span><\/p>\n

THAT I’D LIKE TO TRY.<\/strong><\/span><\/p>\n

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1. Texas Rangers – Dilly Dog<\/strong><\/span><\/li>\n<\/ol>\n
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   Delaware North<\/p><\/div>\n

   Take a dill pickle, hollow it out, insert a hot dog.\u00a0 Then dip the whole thing in batter and deep fry.\u00a0 Now you’ve got a treat on a stick with its own bite.<\/p>\n

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   2. Denver Rockies – Rocky Mountain Po’Boy<\/strong><\/span><\/p>\n

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   Aramark<\/p><\/div>\n

   I’m headed to Coors Field with Ballpark Tours this summer, so this sandwich ranks high on my list. Now, if you don’t know what Rocky Mountain “Oysters” are, you may not be ready for this treat – a combination of that delicacy, on a Po’Boy roll – with garlic slaw, green chili ranch, pico de gallo, guacamole, and cotija cheese.<\/p>\n

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   3. Dodgers – Cheeto-lote<\/strong><\/span><\/p>\n

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   Levy<\/p><\/div>\n

   I love Mexican roasted corn, so this one intrigues me.\u00a0 It’s roased sweet corn, rubbed with lime mayo – and topped of with Flamin’ Hot Cheetos(R) dust, tajin seasoning and cotija cheese.<\/p>\n

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   4.\u00a0 Brewers – Johnsonville(R) Pierogies<\/strong><\/span><\/p>\n

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   Delaware North<\/p><\/div>\n

   I was born in Milwaukee’ I’m Polish (Karpinski may have given that away); and I’m a baseball fanatic.\u00a0 It’s no wonder then that “Pierogies at the Park” would be high on my list.\u00a0 This treat features potato- and cheese-filled Pierogies, with diced Polish sausage (Kielbasa, if you prefer) sauteed in onions and peppers and seasoned with a Parmesan-garlic sauce.<\/p>\n

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   5. (Tie)\u00a0 Mariners and Red Sox<\/strong><\/span><\/p>\n

   Whenever you can get lobster at the ballpark, it’s a pretty darn good day.\u00a0 So, here’s the tie for number-five\u00a0 on my list.<\/p>\n

   Mariners – Lobster Roll<\/strong><\/span><\/p>\n

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   Safeco Field<\/p><\/div>\n

   Simple, but tasty and rich (maybe, even elegant) – sweet lobster claw meet, dressed in garlic-celery aioli and served on a King’s Hawaiian(R) roll.<\/p>\n

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   Red Sox – Lobster Poutine Stak<\/strong><\/span><\/p>\n

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   Aramark<\/p><\/div>\n

   From my perspective this one has two things going for it – Lobster and it’s served in Fenway Park. Basically, we’re looking at steak fries, covered in sweet lobster meat, cheese curds, bisque and chives. Be still my heart … and taste buds.<\/p>\n

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   I tweet baseball @DavidBBRT<\/h3>\n

   Follow\/Like the Baseball Roundtable Facebook page here<\/a>.<\/strong><\/span><\/p><\/blockquote>\n

   Member: Society for American Baseball Research; The Baseball Reliquary; The Negro Leagues Baseball\u00a0 Museum.\u00a0<\/strong><\/p>\n

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    <\/p>\n","protected":false},"excerpt":{"rendered":"

   Today (April 2), Baseball Roundtable again took part in what has become a new rite of spring for me \u2013 the Twins’ Ninth Annual Food and Beverage Preview. Sponsored by the Minnesota Twins and Delaware North Sportservice (the team\u2019s exclusive food and beverage partner), this annual event features a look at (and taste of) the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,9],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n