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From Pizzas to Ballparks: Chef Garry's Culinary Journey and Gourmet Stadium Fare PT2.
Manage episode 433854072 series 3481093
Innehåll tillhandahållet av Ed Rivera. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Ed Rivera eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.
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/
Make sure to follow the Dad Hat Chronicles: https://linktr.ee/TheDadHatChronicles
Kapitel
1. Inspiration and Food Evolution (00:00:00)
2. Ballpark Food and Beverage Innovations (00:11:22)
3. Ballpark Food and Drink Preferences (00:21:51)
4. Social Media Promotion and Farewell (00:34:29)
158 episoder
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