Muds Hens hit grand slam with new menu offerings
3/20/2014
Chef Dusten Brown of the Mud Hens prepares Pretzel Super Twists for a food tasting event.
It's officially spring, so that means baseball season is almost here.
Today the Mud Hens introduced a brand new line-up of delicious foods for 2014. Chef Dusten Brown and his team of cooks have spent the winter creating and innovating in the kitchen, hitting a grand slam with new menu selections. There's nothing wrong with the classic hot dog at the ball park; but why just have a hot dog when there's so much more available?
Along the Concourse Level, you'll find decadent treats and hearty meals.
PHOTO GALLERY: See more scrumptious samplings from the food tasting here
This season's rookies are: the 1/3-pound Angus Bleu Mushroom Burger, a Chicken Parmesan Sandwich, a fresh Antipasto Salad, the Mac and Cheese Dog topped with crumbled bacon, the El Burrito Dog wrapped in a tortilla, a Chocolate Chip Funnel Cake doused in hot fudge, the French Vanilla Coffee Float, a Chocolate Lovers Sundae served in a helmet, Toft's Campfire Smores Ice Cream with toasted marshmallows and crispy chocolate-covered wafers, and Pretzel Super Twists in three flavors (Fiery Pumpernickel, Honey Chipotle, Jalapeno Ranch). Roasted Almonds and bulk candies will also be available for snacks.
Mr. Brown is particularly excited about the Chicken and Waffles Bites - seasoned, breaded nuggets of chicken served with crisp-tender waffles and warm maple syrup. This classic pairing jumps on a national trend while simultaneously updating the dish and making it accessible to fans watching a game at the Field.
In the Bird Cage Bar and Grill, also contributing to a perfect game are: Bird Cage Sliders with crispy onion tangles and We Be Ribs BBQ sauce, a Portabella sandwich with garlic aioli, Asian Dumplings with an accompanying sweet chili sauce, a Hot Fudge Cream Puff featuring Toft's vanilla ice cream and Sanders hot fudge, the Chocolate Fix which loads brownies with both chocolate mousse and chocolate sauce, and the Triple Sweet showcasing Toft's vanilla ice cream with caramel sauce and cinnamon roasted almonds.
Opening Day is two weeks away on April 4. But who's counting either days or calories?
Contact Mary Bilyeu at mbilyeu@theblade.com or 419-724-6155 or on Twitter @foodfloozie.