From Pizzas To Ballparks: Chef Garry's Culinary Journey And Gourmet Stadium Fare PT2. The Dad Hat Chronicles podcast

From Pizzas to Ballparks: Chef Garry's Culinary Journey and Gourmet Stadium Fare PT2.

1M ago 37:11

Udostępnij

Treść dostarczona przez Ed Rivera. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Ed Rivera lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.

Send us a text

Ever wondered what makes Minor League ballpark food so extraordinary? We dive into the mouth-watering offerings awaiting fans this September, featuring creations like Aviator Ale-infused beer brats and walking nachos. Learn how local partnerships elevate the food experience and how a supportive environment fosters culinary creativity. This segment sets a new standard for ballpark cuisine, highlighting the pride and competitive spirit that go into every dish.
Craving more? We cap off the episode with a vibrant discussion on ballpark food favorites, from burnt end brisket sausage paired with fresh Aviator Ale to refreshing soft-serve Dole Whip. The debate heats up with whether pineapple belongs on pizza and a fun hypothetical about finding $10,000. Don’t miss the heartfelt thanks to our listeners and the reminder to stay connected on social media for more exciting episodes of the Dead Hat Chronicles. Enjoy, and see you next week!
Chef G: https://www.instagram.com/chefg_lasvegas/
The Dad Hat: https://linktr.ee/TheDadHatChronicles

Stadium Food Girl:

TikTok: https://www.tiktok.com/@stadiumfoodgirl

Instagram: https://www.instagram.com/stadiumfoodgirl/

Youtube: https://www.youtube.com/@stadiumfoodgirl
Curved Brim Media: https://curvedbrimmedia.com/

Support the Show.

Support the show

Make sure to follow the Dad Hat Chronicles: https://linktr.ee/TheDadHatChronicles