CUISINE
Ballpark Fan Fare
By Suzanne Corbett
T
he wait is over. April 5 is opening day for Cardinals
baseball at Busch Stadium, and the fans are hungry for
action - on the field and at the concession stands. After
all, what’s a ballgame without a hot dog and a beer?
Ballpark concessionaires today pitch more than red
hots, peanuts and Cracker Jacks. Chefs at Busch Stadium and Ballpark
Village cater to fans who have become foodies and appreciate trendy
fare blended with classic home plate specialties. The result has made
ballpark dining an adventure.
Ballpark’s Gioia’s Hot Salami
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GAZELLE
“Our fans are becoming foodies,” said Vicki Bryant, vice president
of event services and merchandising for the St. Louis Cardinals at
Busch Stadium, who explained how chefs have created menu choices
designed to score big.
“We have so many exciting changes in food and beverage, which
begins with our new 1764 Public House Pub, an old-style pub featuring
only craft beers. There will be 28 draft and can craft beers, 13 of which
have never before been served at Busch Stadium,” Bryant said.
Some of the craft beers included on that coveted list are an India