Is the Cracker Jack organic, too?
The latest food offering at Pacific Bell Park affords the rest of
the country yet another reason for a collective eye roll at
Now, in addition to fish tacos, fresh mangos and garlic fries, a
select group of San Francisco Giants fans can get organic produce
and vegetarian goat cheese sandwiches.
The food at the new stand comes from the Ferry Plaza Farmers'
Market in downtown San Francisco, where ballpark chef Rey Hernandez
shops twice a week for game-day supplies. On the menu this past
weekend: A rustic baguette stuffed with goat cheese, arugula,
grilled peppers and eggplant and topped with salsa verde ($6.50);
stone fruit ($2 apiece); Meyer lemonade with blackberries ($4.25);
roasted corn on the cob with garlic butter ($3.50); yogurt-berry
parfaits with Straus whole milk yogurt and organic granola ($4.50),
and a made-to-order strawberry shortcake ($4). The bad news is the
cart is only available to people who have tickets for suites or the
AAA and field club levels, where a much more sophisticated and
exclusive selection of food is available than in the rest of the
The slow, handcrafted of the nature of the food served at the
booth means fans might not see goat cheese sandwiches in the cheap
seats, a stadium spokesperson says.
""That will be a very long shot because it is a very labor-
intensive area,'' says Markus Hartmann, general manager of Bon
Appetite's ballpark operation. The VIP caterer feeds about 11,000
seats out of 42,000 at the stadium.
Of course, organic apricots and lemon thyme-scented lotus root
chips will likely never unseat the hot dog, the undisputed king of
the ballpark. The National Hot Dog and Sausage Council estimates
that baseball fans will eat 26. 1 million hot dogs this year.
At the Oakland Network Associates Coliseum, one out of every four
fans has a hot dog … despite of new offerings including popcorn
shrimp, fish and chips and an outrageous dessert featuring a slice
of cheesecake wrapped in a flour tortilla, deep-fried and coated in
cinnamon and sugar.
On any given game in San Francisco, fans buy 8,000 Giants dogs …
the most popular of 10 different kinds of hot dogs sold at the park.
That includes this year's new addition to the hot dog line-up: a
Garlic fries are going strong, too, with six stands at Pac Bell
Park devoted to nothing else. Other ballparks around the country
have tried to adapt the recipe, including Seattle and Minnesota. But
unless they follow the recipe exactly, the fries don't turn out
right. The secret, beyond olive oil and the black pepper, is fresh,
hand-chopped parsley, says Greathouse.
You won't find good garlic fries at Dodger Stadium, even though
the food service tried to copy the San Francisco dish.
""We didn't give them the right recipe,'' food and beverage
manager Bill Greathouse says. ""We don't like the Dodgers.''
-- Kim Severson .
The produce aisles heat up
The recent heat wave unleashed a torrent of melons. Crenshaws and
sharlyns are kicking in alongside peak cantaloupes and watermelon.
In the organic bins, look for the orange-fleshed Orchid and
little yellow Doll watermelons.
Elegant Lady peaches, the Valley's best, are flooding in, along
with increasingly popular white peaches and white nectarine. Full
pints of Northwestern blueberries are here, with prices plummeting.
Organic treats just in are Elephant Heart plums, with their
greenish skin and purple meat, and tiny fresh Zantz currants.
Also look for new local red torpedo onions and the first sweet
More Alaskan fish is showing up in response to consumer demand
for more sustainably harvested seafood. The Berkeley Bowl has Alaska
king salmon as well as hook-and-line rock cod, and expects small
Alaskan cohos by the end of the week.
-- Carol Ness .
This stuff's the real deal, eh?
When it comes to Canadian bacon, most Americans likely have never
tasted the real thing. Now they can -- without crossing the border.
What passes as Canadian-style bacon in this country is a cured
and smoked, ham-like meat. Real Canadian bacon isn't. It starts as a
lean cut from the loin. Next, it's cured in a sweet and salty brine.
Many Canadians call it peameal bacon, not Canadian bacon (which
would be redundant, eh?). That's because in the old days, the pork
would have been coated with pea meal. These days, cornmeal is used,
says Ken Haviland, president of the REAL Canadian Bacon Co. -- which
is in Michigan, not Canada. Confused?
The Chronicle Food staff loved it. .
The bacon can be ordered by phone, (866) 222-6601, or from the
company Web site, realcanadianbacon.com.