New Ballpark Food at Busch

Hot dogs, nachos, peanuts and Cracker Jack are the ballpark classics, of course. With a Bud or a Bud Light.

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But when we go to Busch Stadium nowadays, sometimes we want something different. Something above and beyond. Like these new items the Cardinals have added for the 2016 season.

Meatball Cone

The Meatball Cone is, well, a cone filled with meatballs. The cone itself is not exactly like an ice cream cone—it’s a bit more substantial—but it allows you to carry it around like an ice cream cone. The meatballs are topped with marinara sauce and shredded mozzarella.

The Meatball Cone goes for $15 and is available at stand near section 152 (behind home plate on the main concourse). It goes a long way toward filling you up.

Chicarrons

A new variation on nachos is the Chicharron. It features fried pork skins (we called ’em “cracklings” down south), topped with pulled pork or taco beef, nacho cheese and assorted toppings.

Score your chicharrons for $15 at mobile stands near sections 131 and 152. Also on the upper level near section 450.

Ribs at Busch

St. Louis has gone gaga for barbecue during the last decade and now the Cardinals are smoking ribs. A platter of ribs with coleslaw and potato salad goes for $20, at the stand near section 109 (right field bleachers).

Turkey Burger

Among the other new savory items at Busch this year are the Turkey Burger (shown above, $12) and a Vegan burger ($12) at stands near sections 135 and 458 and Italian hoagies (beef brisket or Italian sausage) for $14 at the stand near section 152.

Dinger's Donuts

A personal favorite for the sweet tooth are the Dinger’s Donuts. They’re fried up fresh and served up at a stand on the main concourse near section 145. You can top ’em with chocolate, vanilla or maple glaze. They go 14 for $6. Or a helmet full for $14.

Have a hot dog or a brat it you must—hey, it’s tradition—but I suggest you also treat yourself to a new and different ballpark indulgence! Or two. Or three.

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Hungry Girl in STL on April 20

Lisa Lillien AKA Hungry Girl returns to St. Louis on Wednesday, April 20, 7:00 p.m. at the Jewish Community Center. It’s a FREE appearance, but you need to obtain an advance ticket.

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Lisa will be in town for a Jewish Book Festival event and will be promoting her newest book Clean & Hungry. Important note: “Snacks will be served.”

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Here is my interview with Lisa recorded in fall of 2012 for the Food Talk STL radio show, just ahead of an appearance at a Dierberg’s store.

 

In the interview, Lisa mentions throwing out a first pitch at a Cardinals game. (Hmmm. There’s a day game against the Cubs at Busch Stadium on her appearance date. Maybe she could enjoy a repeat performance?)

For (free) tickets to see Lisa on 4/20 at the J, you can call 314-442-3299 OR you can send an email to mjkambal@jccstl.org OR you can stop by the box office at the JCC Arts and Education building. Location is 2 Millstone Campus Drive, St. Louis 63146.

For more info about Lisa at her Hungry Girl website, click HERE.

 

 

 

 

Food Trend Predictions for 2013

As shared on our 1/5/12 Food Talk STL show:

  1. The line between brilliant creativity and goofy gimmickry will become blurrier.
  2. Bacon will show up in more unexpected places. (Bacon in your alfredo sauce? Bacon bits on your apple pie? Bacon wrapped carrots?)
  3. Portion sizes will decrease slightly, leaving more room for beverages & desserts.
  4. Chefs will feature more main dishes starring fresh veggies because they look good and because vegetables are cheaper than protein foods.
  5. More restaurants will add burgers to their lunch menus. (Pasta House has a burger on its lunch menu. Would Breadco add a burger?)
  6. Food truck operators will get tons more private catering gigs. Because they have different food items and the trucks add color and charm.
  7. Some of those favorite local food truck menu items will show up at Busch Stadium concession stands. (Maybe in the Redbird Club?)
  8. Younger St. Louis palates will embrace noticeably spicier dishes that their parents could never handle.
  9. Like bacon, fried eggs will show up in unexpected places. (On top of your tuna sandwich? On top of lasagna? On top of your grilled salmon?)
  10. Salted caramel desserts will replace or accompany some of the old standbys.

We’ve seen some of these things happen already, to be sure. But we may notice them more prominently in 2013. But, then again, I could be wrong.

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 Let’s do lunch!