KANSAS CITY, Mo. -- Kauffman Stadium's executive chef and culinary team introduced some of the new menu items you can get starting Sunday on Opening Day. On Friday, the media, Royals staffers, and others got to a peek at some of the new food, which ranges from battered and deep-fried burgers to freshly-sliced produce.
Here are some of the menu highlights and where to buy them in the stadium:
Craft & Draft (Left Field)
-Jamaican Jerk Sausage: on a toasted Farm to Market Baguette with mango habanera salsa, green apple slaw, and coconut chutney -Kale Salad: with summer strawberries, apple, maracona almonds, boursin cheese, poppy seed vinaigrette -Craft Stack: with house-made chorizo verde, crisp pork belly
Rivals (Right Field Concourse)
-Stack'd and Stuff'd White Cheddar Bacon Burger: with pepper jack cheese, applewood smoked bacon, chipotle ketchup, and a friend jalepeno popper on a fresh pretzel roll -Grilled Ribeye steak sandwich: with garlic herb cream sauce, sauteed onions and mushrooms on a farm to market baguette
Champions Alley (Section 206)
-Champions Alley Burger: tempura-battered cheddar stuffed bacon cheddar burgers with sweet slaw and chipotle ketchup on a pretzel bun with a fried pickle -Champions Alley Dog: deep-fried bacon-wrapped footlong dog served on a pretzel bun with sweet slaw and chipotle ketchup
Marketplace (Section 203), featuring a "better-for-you" menu -Prosciutto and summer melon salad with goat cheese and balsamic glaze
Custom Crust (Inside Craft & Draft; Section 252) -Pepperoni pie -Custom pie: baby Spinach, alfredo, roasted red peppers and Italian sausage
Andrew Zimmern's Canteen (Canteen Skewers - Section 249; Canteen Links - Section 225) From James Beard Award-winning TV personality, chef and teacher and host of Travel Channel's Bizarre Foods -Braised Beef Short Rib Flatbread: sandwich with cucumber tomato salsa, roasted eggplant spread, and herbed yogurt (Canteen Skewers) -Crispy Smashed Potatoes: with roasted veggie mayo (Canteen Skewers)
Chef James Mehne said his favorite new creation is "the Champion Burger, for sure. It's over a half pound of Kansas City Steak bacon cheddar blend, we stuff it with more cheese, tempura batter it; we deep-fry it, top it with a fresh sweet slaw, chipotle ketchup on a farm-to-market bun, and top it with a fried pickle."
Mehne said the pressure is on. "We're the World Series Champions. The eyes of the sports world are going to be on us on Sunday and want to shine. We want to give the best to the best fans in baseball." The chef said he and his team have been cooking up ideas since last year. "We really don't ever stop here. Once the prior season ends, we just get right to work on what we can do bigger and better for next season."
That vision starts long before products are delivered to the K. Nick Conforti, Jr. said, "Some of our best family memories last year were going out for the World Series and just being with the team." His family runs C&C produce, which supplies Kauffman with fruit and veggies for some of those new menu items. Conforti said, "If it's processed in California, it's not going to be as fresh as if we chop it, dice it, slice it, right here in Kansas City and bring it over."
From the farm to the field, the Royals are keeping produce local. The same goes for the burgers and meat, which comes from the Kansas City Steak Company. Marcy Johnson said, "We love that about the Royals and their commitment to this community. We are very hungry for another championship and excited to be a part of it."
Menhe agreed, "This is such a tight-knit city. People know these names and they know these brands. They're great quality stuff and great people. We want to incorporate them and use and give the best that we can."