For Arizona Diamondbacks fans who like to stick to the basics at home games, peanuts, popcorn, and Cracker Jack remain obvious options. But for those whose game-day taste borders on outrageous, Stephen Tilder, executive chef at Chase Field in Phoenix, has some options.
You can get 18-inch bratwursts adorned with everything from tater tots to fried eggs.
Chase Field is among the stadiums nationwide that now tout menus brimming with outrageous edible novelties.
"We are always trying to create, basically, restaurant quality food in a ballpark," Tilder says. "When people come in we want to blow their mind."
In March, Tilder — in collaboration with a Sports Illustrated reporter -- created three new gigantic dogs for Diamondbacks' fans. One of those, the SI Cover Dog (named after the magazine) is topped with jalapeño-apple coleslaw, barbecue aioli, fried mac and cheese, house cured beer pickles and green onion. It's all served between an onion bun.
This year we collaborated with @SINow and @TheWilderThings to bring 3 new jaw-dropping #DbacksEats to @ChaseField.— Arizona Diamondbacks (@Dbacks) March 18, 2019
First, meet the SI Cover Dog, an 18-inch bratwurst with jalapeño-apple coleslaw, fried mac and cheese, barbecue aioli, house-cured beer pickles and green onion. pic.twitter.com/EkVmHgwsAd
There's also Reuben Some Dirt On It Dog, which features fried pickles and a secret sauce and All-Day Breakfast Dog — with hash browns, country gravy and fried eggs.
Tilder said the Tot Dog, which has tater tots and chili, is one of his top sellers.
"It's a little spicy from the chili, you get the crunch from the tater tots, you get the coolness of the sour cream — so there's so many layers that go really well with each other," Tilder says.
The final ingredient of each of Chase Field's specialty dogs? A $30 price tag.
This baseball season, NPR's Morning Edition found that Chase Field is far from the only stadium reinventing the sport's culinary wheel. From the Atlanta Braves' Blooper Burger to the D.C. Nationals' Bulgogi Hoagie, nationwide, crazy concoctions are tempting fans to abandon the traditional ballgame snacks of the past.
A previous version of the Web story incorrectly said that the Blooper Burger is a Diamondbacks menu item. It's actually an Atlanta Braves menu item.
RACHEL MARTIN, HOST:
We're going to make a turn now because we've been celebrating stadium food on the show recently. And with the playoffs just around the corner, we've come to our last concession stands of the regular season. At Chase Field in Phoenix, Ariz., you will find a few classics - pretzels, popcorn, churros - but you'll also find some far-out franks. Bridget Dowd of member station KJZZ has the story.
STEPHEN TILDER: Look at this hot dog.
BRIDGET DOWD, BYLINE: This is Big Dawgs, where chef Stephen Tilder takes a baseball staple to the next level.
TILDER: It's an 18-inch bratwurst. And then it is a Granny Smith apple-jalapeno coleslaw, barbecue aioli, fried mac and cheese and then house-cured beer pickles.
DOWD: That creation, piled on top of a custom onion bun, is called the SI Cover Dog. The Diamondbacks' chef and a Sports Illustrated reporter came up with the recipe.
JOAN SOUVIE: It's too big for my mouth at once. But if you dissect it, it has a great flavor.
DOWD: Joan Souvie is a Diamondbacks season ticket holder. She and Trevor Bambulas were trying the monster dog for the first time.
TREVOR BAMBULAS: Wow.
DOWD: You seem pretty surprised.
BAMBULAS: That - no. I - hearing something like Granny Smith coleslaw kind of throws you off. But that is really good.
DOWD: And while Trevor was pleasantly surprised, his 9-year-old son, Sawyer, was not.
SAWYER BAMBULAS: I am not a macaroni and cheese person.
DOWD: If you're like Sawyer, you might like the Tot Dog. It's a top seller also created by Chef Tilder.
TILDER: It's a little spicy from the chili. You get the crunch from tater tots. You get the coolness of the sour cream. So there's so many layers that go really well to each other on that that it's probably something that I probably will never take off the menu.
DOWD: And if franks aren't your thing, well, there's chicken and donuts, fry bread tacos and, if you're not a meat eater, even a couple vegan burgers.
TILDER: So we are always trying to create, basically, restaurant-quality food in the ballpark. When people come in, we're going to blow their mind.
DOWD: Stadiums sure have come a long way from peanuts and Cracker Jack. For NPR News, I'm Bridget Dowd in Phoenix.
(SOUNDBITE OF WIL BLADES' "RED LANTERNS ARE BLUE") Transcript provided by NPR, Copyright NPR.