Baseball and food are inseparable; a crack of the bat, the cheer of the crowd and the dip of the chip.

The South Bend Cubs were kind enough to host the Flavor podcast team last month to sample the unique ballpark food that they offer, including several that they introduced this year.

Joe, Krystal and Rob sampled the Porknado, the fried mac and cheese sandwich, Philly steak nachos, a turkey burger and southwest nachos. Needless to say, they were stuffed by the end of the adventure.

Rob and Joe arrived first and found their perch at the Tiki Hut and settled in to wait for Krystal, and food. The sun hung in the sky, blazing and casting golden rays across their table that were perfect for photo taking.

The table filled up with food quickly, and the crew were eager to dig in.

The turkey burger was first on their list. Arguably one of the more normal of the weird food items, it managed to surprise the cast and change their tune quickly.

Cheers and a horn rang out across the ballpark as the South Bend Cubs scored a run against the Burlington Bees.

Next up for the cast was the fried mac and cheese sandwich, which they discovered was two Texas-toast-sized slices of heaven on earth. This thing is tasty as all get out, but there’s no way your arteries will love you for it. But for $6, it’s kinda hard not to be tempted to get more than one.

The fried mac and cheese sandwich at Four Winds Field also contains bacon and a tomato dipped in tobasco sauce. (Flavor 574 photo/Joe Kuharic)
The fried mac and cheese sandwich at Four Winds Field also contains bacon and a tomato dipped in tobasco sauce.
(Flavor 574 photo/Joe Kuharic)

Also on the docket for the team was the Porknado, which is a creation brought over from Wrigley with a South Bend twist. Krystal likened it to a Memorial Day cookout.

“It’s the whole cookout,” Rob said, “in a waffle cone!” the group said in unison.

“It’s like everyday is the Fourth of July, right here,” Rob concluded.

Filled with pulled pork, mac and cheese, barbecue sauce, bacon and jalapeño peppers, all snuggled in a sweet waffle cone, it’s hard to disagree with the flavor profile of this beast.

The Porknado, a wafflecone filled with pulled pork, bacon, jalapeno peppers, and mac and cheese, was a hit with the Flavor team. The crew described it as an entire cookout in a cone. (Flavor 574 photo/Joe Kuharic)
The Porknado, a wafflecone filled with pulled pork, bacon, jalapeno peppers, and mac and cheese, was a hit with the Flavor team. The crew described it as an entire cookout in a cone.
(Flavor 574 photo/Joe Kuharic)

Then, the cast had to tackle the nachos. All of the nachos.

Three people, two baskets — expertly arranged with colors, sauces and flavors — one fork. Okay, we had more than one fork (moment ruined).

The southwest nachos were loaded with beans, corn, rice, lettuce, cheese and jalapeño peppers, covered in a southwest-style sauce. It was a bit difficult to eat because none of the bits held together for easy scooping with the chips, but they made up for it with taste.

The Philly steak nachos are a filling and hearty basket of chips that are designed to be shared. (Flavor 574 photo/Joe Kuharic)
The Philly steak nachos are a filling and hearty basket of chips that are designed to be shared.
(Flavor 574 photo/Joe Kuharic)

WHERE CAN I FIND THE FOOD?

• Porknado: Smokey Joe’s BBQ Stand ($8)
• Fried mac and cheese sandwich: Flash Point Grill – Waveland and Sheffield ($6)
• Philly steak nacho: Steakadelphia Cart ($8.50)
• Turkey burger: Burgertopia Stand ($8.50)
• Southwest nachos: Salsa Cart ($8.50)

The last, and possibly most intimidating, food that the team tasted was the Philly steak nachos from the Steakadelphia Cart. This sucker was packed full of red and green bell peppers, steak and onions, all drowning in melted cheese. Rob is convinced that this is as close to a Philly cheesesteak as you can get in nacho form.

Both sets of nachos should probably be shared (the Philly steak nachos come in a 3 lb. and a 5 lb. basket), but you’re going to be counting the number of chips your friends eat so they don’t get more than their fair share.

The crew wiped the sweat from their brows (the sun was really hot, I swear) and then let out a collective sigh. Empty food baskets strewn with crumbs and sauce splotches lay before them on the table, defeated.

 

You can find the Flavor 574 podcast at Opt In On Demand. New episodes will appear each week and may be downloaded or subscribe via iTunesGoogle Play and audioboom.

 

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