Pick a Pickle

Red state or blue state, it doesn’t matter because we’re all green! Almost everyone likes pickles (86%), especially Baby Boomers (90%). Dill has universal appeal, and is favored more than 2 to 1 over any other kind of pickle. Bread & Butter comes in distant second (21%), though only 12% of millennials pick Bread & Butter as their favorite.

Forty-one percent of Americans say their favorite way to eat pickles is on a sandwich or burger, though straight from the jar is a close second (39%). Interestingly, busy households with kids ages 13-17 are more likely to eat them right out of the jar (42%) vs. on a sandwich (34%).

While nearly everyone knows you can pickle cucumbers (84%), the majority doesn’t know or think about pickling other foods.  Most people (84%) didn’t know or think they could pickle crabapples, but the newly released 37th edition of the Ball Blue Book has over 30 recipes for pickling alone, including Crabapple Pickles.

– Research conducted by ORC International on behalf of the iconic Ball® brand canning line

Nothing Says “I Love Pickles” Like a Celebration Devoted Entirely to PICKLES!

Get Your Fill Of Pickled Treats At First-Ever Picklesburgh

by  David Highfield – http://pittsburgh.cbslocal.com/

PITTSBURGH (KDKA) – Who doesn’t love a good pickle?!

The pickle is part of Pittsburgh’s heritage.

And this weekend there is a perfect opportunity to celebrate all things pickled.
The first Picklesburgh festival is going on.

Today on the Rachel Carson Bridge, there was a giant inflatable pickle that had people stopping to snap a picture.

So what’s the big “dill”?

“Whether you’re a pickle aficionado, or pickle curious, we invite you to come on down to Picklesburgh,” said Leigh White with the Pittsburgh Downtown Partnership.

It’s all part of the festival bringing nothing but pickles.

“Whether it’s pickled cucumbers, pickled produce,fruits, pickled ice cream, pickled cookies, it’s going to be a great time,” said White.

And it’s all topped off with an amazing 35-foot pickle balloon, made to resemble the original Heinz Pickle pin.

The custom-built balloon was built by the team that also crafts balloons for the Macy’s Thanksgiving Day Parade.

“We’re excited that the blimp is in the air and you can come down and see it in real life, get your picture with the pickle,” said Jennifer Owen with Flyspace Productions.

So if you were ever thinking about learning how to pickle, this is the weekend to do it.

“It’s going to be the best two days ever!” said one pickle lover.

There’s going to be live demonstrations, a pickle juice drinking competition, in addition toentertainment and vendors featuring pickles in every kind of variety.

And the people organizing Picklesburgh hope this year is just the first of many Pickleburghs to come.

2015 Tour de Jalapeno Race Coming Soon – Tito’s LOVES this concept!

26 Mile Jalapeno Race, 26 Mile Regular Race And Tour

The 26 mile JALAPENO race will have 2 aid stations stocked with Jalapenos for every Jalapeno you eat ( 2 minutes ) will be deducted. Cash awards

The Regular 26 mile race is to race flat out and see how fast a time you can turn in. The intersections will be manned by Police however you must obey their instructions.

Both races will have age group awards, 0-19, 20-24, 25-29, 30-34, 35-39, 40-44, 45-49, 50-54, 55-59, 60-64, 65-69, 70+ ( 1st, 2nd and 3rd place awards for Male and Female )

The 26 mile tour will follow the same route as the 26 mile race.  The tour is not timed, and the jalapeno’s are not involved.  You are more than welcome to stop and enjoy the aid stations, but the jalapeno eating is not part of the tours.

– See more at: http://tourdejalapeno.com/Details#sthash.9jAZhkmV.dpuf

Artisan Pickle Company Worth Mentioning

Expansion, can-do attitude get Epic Pickles out of the garage


505-5431/@DispatchDavid / www.yorkdispatch.com

Robert Seufert, owner of Epic Pickles, chops cucumbers last year at his Windsor Township home. After four years, Seufert is expanding his pickle business to a former bakery in Yoe. (Dispatch file photo)

Epic Pickles will soon be moving to a location more consistent with its moniker.

After about four years of pickling in his Windsor Township home, owner Rob Seufert has leased a former bakery in Yoe to move the operations of his expanding business.

“I’m looking forward to having my garage back,” Seufert said, laughing about how many jars currently litter his home.

As he searches for more equipment and completes minor alterations on the 2,400-square-foot property at 165 Orchard Road, Seufert said he is hoping to be fully moved in by early October. He had been looking for a location for more than a year but had trouble finding a workable space that wasn’t priced and zoned for retail, which he didn’t need because he mostly sells to other retailers and restaurants.

To date, Epic Pickles has been mostly a one-man operation with occasional help from family members, Seufert said, but he will be looking to hire two to four part-time employees based on demand.

Epic origin: Seufert started dabbling in pickle production after hearing about a “pickle guy” in Baltimore and tasting the flavored pickles for himself.

“I thought, ‘I could try this,'” he said. “Next thing you know, neighbors are knocking on my door asking for pickles.”

After getting laid off from his art director position because of the economic downturn, Seufert started dedicating more time to his pickling and decided it was more than just a hobby to him.

“Life deals you cards, and the cards dealt me pickles,” he said.


Epic Pickles produces six flavors of pickles as well as other products, including okra, string beans and asparagus. They are sold by more than 30 retailers and nine restaurants throughout Pennsylvania, New York, New Jersey, Maryland and Delaware.

— Reach David Weissman at dweissman@yorkdispatch.com.

Just dill with it: Yinzers to soak up sun and salt at Picklesburgh

Gherkins galore

Pickling is taking the community by storm.

Posted: Tuesday, July 14, 2015 10:51 pm

Chris Estes / Staff Writer | The Pitt News – www.pittnews.com

Leigh White is looking forward to the “ginormous” floating pickle that will be attached to the Rachel Carson Bridge later this month.

“We were noticing the cool, innovative restaurants around town were doing pickling,” White, the spokeswoman at the Pittsburgh Downtown Partnership (PDP), said. “[And] Pittsburgh has such an interesting and strong history of pickles with Heinz.”

So, from July 17-18, the city is hosting the inaugural Picklesburgh: a local celebration of all things pickled, in Downtown. The PDP, a group dedicated to revitalizing Pittsburgh with local events like Light Up Night, is hosting the event. From 3 to 10 p.m. on Friday and 11 a.m. to 10 p.m. on Saturday, local vendors like The Pittsburgh Pickle Company, Happy Camper Cakes and Heinz will serve up pickles and delicacies including ice cream, cocktails and ethnic dishes that incorporate pickling. Local musicians like Norm Nardini and King’s Ransom will perform alongside events like a pickle juice drinking contest.

“There were a lot of cool things happening [in Pittsburgh],” White said. “From homemade pickles to kimchi, we just saw this really interesting explosion.”

Local restaurants featuring dishes with pickled ingredients along with Pittsburgh’s historical association with Heinz make Pittsburgh an ideal location for a pickle-themed event, according to White.

More than 20,000 people are slated to attend the event, and the PDP hopes it becomes an annual affair. For resident foodies, Whole Foods will offer pickling technique demonstrations, which will experiment with pickled mango spears.

Vendors like Gwyn Zollinger, a Jeannette, Pennsylvania native and the owner of the mobile cupcakery Happy Camper Cupcakes,is treating the event as a challenge.

“I love creating new things that no one else thinks of,” she said of her cupcake recipes.

Zollinger will debut three new cupcakes featuring pickled ingredients. This will include “The Local Dip” — a take on Neapolitan ice cream that includes a strawberry balsamic filling and a pickled cherry on top.

Those who don’t think pickled ingredients and cupcakes mesh well together may want to reconsider. Zollinger uses a balsamic vinegar, among other ingredients, to create a rum-pineapple compote filling for her “Pickled Pirate” cupcake, served in a souvenir jelly jar.

“[The cupcakes] are all sweet,” she said. “They’re a little tart but have a really nice sweetness to them.”

Zollinger has provided cupcakes to Pittsburgh before at events like Pierogi Fest.

“It’s a great place to have a food truck,” she said. “Every event I’ve done in Pittsburgh has been so much fun.”

Other local vendors are also eager to share pickles with Pittsburghers.

The Pittsburgh Pickle Company, co-owned by John and Will Patterson and Joe Robl, will make an appearance with their “Pittsburgh-Style” pickles, nachos and cheese topped with pickles, pickled banana peppers, pickled red onions and pickled jalapeños.

“We source our pickle ingredients locally, when in season and possible,” owner and Pittsburgh-native John Patterson, said. “We don’t have some old family recipe. We just grabbed what made sense.”

John avoids current trends in food, and said his favorite food to pickle is the classic cucumber.

“The cuke is like a blank canvas,” he said. “It’s stiff on the edges, so it can stand up. Its face can absorb anything, allowing you to paint all kinds of different flavor combinations.”

John wants the Pittsburgh Pickle Company to gain some exposure at Picklesburgh.

“We want to let everyone know we’re here to stay, and that we want to be the ones that provide Pittsburghers with their pickle needs,” he said. “We’ve been a part of the recent food scene and [play] our part in feeding Pittsburghers.”

Just as the Pittsburgh Pickle Company is here to stay, maybe Picklesburgh will be a staple, as well.

Jeremy Waldrup, president and CEO of the PDP, said Picklesburgh will be a welcome addition to the city’s festivals.

“We believe Pittsburghers will relish this new festival,” he said.

Can this man create a more potent jalapeno?


Special to The Globe and Mail

Published Tuesday, Jul. 14, 2015 10:24AM EDT

Last updated Tuesday, Jul. 14, 2015 10:27AM EDT


Before his retirement two weeks ago, Aziz Baameur was a farm adviser at the University of California. For the past couple of years, Baameur has been preoccupied with one particular project: the hunt for a hotter jalapeno. Here, he explains his passion for peppers and why when it comes to the humble jalapeno, there is no substitute.

Why do we need a hotter jalapeno? Why not just sub in a habanero or a Scotch bonnet?

We tend to think of peppers in terms of heat, but each chili pepper has its own unique flavour profile, aside from the level of spice. The jalapeno has a specific taste that people really seem to like. The other thing is that a habanero, for example, is almost 100,000 times hotter than a jalapeno, so if you’re going to use that in a recipe – say a salsa – you’re only going to be able to use a very small amount and the ratios will be off.

How did you first get involved in this heat-seeking mission?

It started with a casual conversation I had with one of the growers in the area. One of their challenges is that the heat in peppers is never the same across the board, depending on a number of variables. Most growers will favour one variety of jalapeno because it produces [a robust crop] in the given conditions. So they want to increase the heat without changing the variety. Not knowing any better, I said, “I’m sure I can figure it out.”

And have you figured it out?

Ha! Not yet. We have worked with different water and nutrient inputs to see if we can increase the heat of the peppers in the field. The first year, we tried stressing plants by not watering them. Last summer when we reduced the nitrogen levels [in the soil] we saw a huge increase in heat.

What’s the plan for this summer?

I have actually just retired as of July 1. I do want to continue with this project, but things have gotten more complicated and we need funding. Money is not flowing in my direction at the moment. Other things are more pressing, like [eradicating] diseases.

Why the passion for hot peppers? Are you a spicy-food fiend?

For me, the passion is in experimenting with how plants react to conditions: What happens if we do X and Y? In this particular case, it has been fun to work on a question that takes more than a few hours to solve. Growing up, my dad grew chili peppers in the house and I hated hot stuff. As I’ve grown up I’ve acquired a taste for it and I really do enjoy it.

Have you tried jalapeno ice cream?

No – I’ve heard that they’re making it, but I have not tried it yet.

What sorts of dishes go best with jalapenos?

I’ll put them on just about anything. I like them better roasted than raw. I make a lot of salsa. Couscous, tagines, omelettes. It’s not that I’m wedded to jalapenos, it’s just that I like them and this project has provided me with an ample supply.


Original article at: http://www.theglobeandmail.com/life/food-and-wine/food-trends/can-this-man-create-a-more-potent-jalapeno/article25498245/

Jalapenos will again get Fiesta Mexicana off to a hot start

This will be the 25th year for the jalapeno-eating contest

Posted: July 13, 2015 – 5:14pm

By Bill Blankenship   – www.cjonline.com


Want to disperse a huge crowd? Try dousing them with pepper spray. Want to attract a huge crowd? Offer them the chance to watch some foolhardy folk down a bunch of red hot chili peppers.

The latter is what has made County Legends 106.9’s jalapeno-eating contest an opening-night tradition of Topeka’s annual Fiesta Mexicana and one of its biggest spectator draws. This year will mark the 25th contest, and KTPK-FM has spiced up its prizes to include a trip for two to San Antonio, Texas, for the first-place finisher.

The contest will begin at 7 p.m. Tuesday on the Fiesta Stage, which is the one just east of N.E. Atchison and Lake streets, a block east of Our Lady of Guadalupe Church, 201 N.E. Chandler, which most years since 1933 has staged the fiesta to support a Catholic school or its parishioners’ children.

Registration will begin at 5:30 p.m. and end at 6 p.m. or until all the contest slots are filled. That only took 20 minutes last year. All past champions will get an automatic berth in the 30-contestant roster. Three more reserve contestants will be registered to replace any no-shows. Entrants must be 18 years old or older and must sign a waiver.

The contestants will be divided into three preliminary heats. To start the contest, participants will be given one minute to eat just one fresh jalapeno pepper to within an eighth-inch of the stem. This initial pepper is just to allow the capsaicin oils to stew in the mouth where they trigger the same sensors that read “Fire!” the same way heat does in the human brain.

During the next 60 seconds, competitors will eat as many jalapenos as possible and keep them down for an additional minute. Winners of the preliminary rounds will advance to the final heat, where more jalapenos will be consumed until the first four finishers can be determined.

The first-place jalapeno eater will, as in years past, get a $500 cash prize, plus the San Antonio trip, which will include airfare, three nights at the Drury Inn and Suites, admission for two to Six Flags Fiesta Texas and its White Water Bay water park, a tour for two on Rio San Antonio Cruises and free admission to the Alamo.

Westar is the contest’s principal sponsor, with prizes further underwritten by La Colonia retirement community, the Kansas Expocentre, Dog Day Afternoon Inc. and Mi Ranchito restaurant.

The entertainment will continue on the Fiesta Stage after the jalapeno-eating contest with Rusty Rierson & The Forever Young Band, a Wichita-based Christian country band playing at 7:45 p.m., and Blazing Mojo, a local band that plays classic rock, country, Latin and ’70s dance music at 9:30 p.m. The Our Lady of Guadalupe Stage, which is near the church, will feature the Fiesta Dancers at 7 p.m. and Manolo y Los de la Cuesta at 9 p.m.

There also will be an opening ceremony at 5 p.m.

Bill Blankenship can be reached at (785) 295-1284 or bill.blankenship@cjonline.com.
Follow Bill on Twitter @TCJ_AandE. Read Bill’s blog.

Antioch man eats 52 jalapenos in 10 minutes to win contest

By Denys Bucksten News-Sun

Antioch 52-year-old consumed his age in the spicy-hot peppers

A cool and calm Antioch man crushed the field Saturday in Mundelein Community Days’ Jalapeno Eating Contest, consuming his age, 52 of the crunchy, spicy-hot peppers.

Mike Meyer was among eight entrants, in two flights, who tested their intestines in the contest, sponsored by Mundelein’s El Barrio Restaurant. The idea is to belly up to a table holding large bowls of 2-inch long, plump jalapenos — in front of hundreds of strangers — and eat the most peppers in 10 minutes.

Contestants signed liability waivers before gorging themselves on a veggie in the same chili-peppers group used by police, in liquid spray form, to subdue offenders.

Meyer’s nearest opponent, a woman calling herself “Hot Tamale,” placed second with 42 peppers. Tamale’s staying power was tested as she spun away from the table at the seven-minute mark, with spectators ducking for cover. But the red-haired woman, wearing a pale green tank top and white Ray-ban sunglasses, was a gamer and returned to finish strong.

Another contestant, his face dripping with sweat, consumed 26 jalapenos, washing them down with bottled water. After him was a young man gulping down copious amounts of soothing vanilla ice cream, between peppers, to finish with 22.

Meyer, who “tasted defeat” two years ago in a “Man vs. Food” contest involving 3-pound beef sandwiches, never faltered Saturday in his quest for a trophy and eternal heart-burn.

“I felt good,” he said, immediately after the competition.

Meyer said he entered the contest with his wife’s “Don’t Do It!” ringing in his ears.

“I guess she was sort of preparing me with negative reinforcement,” he said, with a smile. “I’m glad I won. If I’d done it and hadn’t won I’d be asking myself, ‘Why did you do that?'”

Armando Arebalo, Jr., owner of El Barrio’s, a family business started in 1971, said he began researching holding a jalapeno contest a year ago.

“Jalapeno contests are big in southern Texas,” the San Antonio native said. “We held our first last summer. This year we had two, Mundelein and Libertyville Days (in June), in which the winner ate 61 jalapenos.”

Gulping down whole jalapenos is not a natural or recommended pastime, Arebalo conceded.

“We don’t even put them out at our restaurant because nobody asks for them whole,” he said. “We only slice them up to put on nachos.”

Jalapeno eating has become a major event, according to the Guinness Book of World Records and the International Federation of Eaters, whose website is http://www.Majorleagueating.com.

Major League Eaters, which promotes and tracks competitions for dozens of foods, including pizza, burgers, Nathan’s Hot Dogs, Twinkies, apple pie, birthday cake, corn dogs, oysters and cow brains, lists the jalapeno record at 275 in eight minutes. That astounding mark was set in 2011 at the annual “Feel the Heat” competition in Chicago.

If Meyer were to get serious about gulping jalapenos, he’d have to consider adopting a menacing nickname. Patrick “Deep Dish” Bertoletti — now retired — set the 2011 record, against the likes of Joey Chestnut, Sonya “Black Widow” Thomas, and Eric “Badlands” Booker.

Denys Bucksten is a News-Sun freelancer


At Tito’s we are always happy to hear about successful artisan pickle makers who are carrying on the great tradition of creating quality pickles.  The following article is a great example of this:


THURSDAY, JULY 9, 2015 | http://www.villagevoice.com/


The smell of vinegar and salt is noticeable about halfway down the block, just past the handmade dumpling shop (10 for $2.50!). It’s a hot summer day, and the cheap pizza place next door to The Pickle Guys (49 Essex Street; 212-656-9739) isn’t open yet. Standing behind a few of the large red barrels that take up most of his store, Alan Kaufman is talking about a recent customer who’d asked him to pickle some daikon; “It just smelled weird, you know? I don’t know if I would do that again.”

Kaufman, with a friendly, everyman demeanor, is a man who knows about the relationship between salt and cucumbers. Since 1981, he has been wrist-deep in pickle barrels on the Lower East Side, in an area once known as the ‘Pickle District’. A Queens’s native, Kaufman got his start working at the two famed pickle-emporiums, Guss’ Pickles and L. Hollander and Sons.

A freelance commercial photographer throughout the 1980’s and 1990’s, Alan decided to close his photography studio permanently in 2000 and left Guss’ to open up the best pickle spot in NYC, The Pickle Guys. Kaufman tells theVoice, “When I first started working in this area (in 1981) there were four pickle places within two blocks, now we are the only pickle place that pickles on-premises”.

There are around 20 large red barrels situated in the small, sunken, first-floor shop. From sweet and crunchy bread-and-butter pickles, pickled sweet red peppers and tomatoes to eight types of pickled cucumbers, the pickle guys make over 30 varieties of pickled items.

Their biggest seller is still the whole sour pickles, the pickle which spends the longest time ‘pickling’, a process that takes three months; a ‘new pickle’ will spend one to ten days in the barrel. And don’t worry — you can also get half sours and ¾ sours. No vinegar is used for these cucumbers, which are sourced through the pickle guys own ‘cucumber broker’, who sources them from along the Eastern Seaboard and as far as Texas; two or three months out of the year they come from New York and New Jersey. The fresh cucumbers take a long bath in a mixture of water, salt, garlic and pickling spices. Although Kaufman doesn’t give exact proportions, the seasoning spices contain coriander seed, mustard seed, bay leaf and black peppercorns.
Kaufman greets just about every person who enters the store; “Want a pickle while you’re browsing?” he asks. The customers at Pickle Guys are diverse; from an older Jewish gentleman/David Crosby look-a-like contest winner who’s buying a large order of sauerkraut and full sours to take back upstate, to a younger lady getting a gallon of pickle brine for “pickle backs,” each one seems happy to be in the proximity of a great comfort food.

“We got a job where people really appreciate us,” Kaufman says. “Some people have a job where people just complain. I’m lucky.”

An Old World treat, pickles started arriving in this area of the Lower East Side in the early 1900’s, after Eastern European immigrants landed on nearby Ellis Island. “You didn’t need a store back then, you had your barrel on the corner and popped the lid,” Kaufman notes.

The pickles at Pickle Guys are the best in city for two reasons: they really care about their product, and they really know how to make it. Their famous sour pickles teeter on the precipice of sour and too-sour. And even after three months in a vat of water and salt, they still maintain their juiciness and bite. Pickled tomatoes, green and almost translucent, are juicy and crunchy, and somehow taste fresh and aged at the same time. The pickled pineapples, with flakes of red pepper floating on top of the barrel, are sweet and salty and spicy — there’s no better representation of pineapple in the city.

Around the holidays, the Pickle Guys make a few select items that the “old-timers” still yearn for, like fresh-ground horseradish made on the street outside, to russell borscht (fermented beet juice that is the base for borscht soup) to cabbage rolls that Kaufman describes as “like a Jewish burrito” .

In an ever-changing New York, Pickle Guys is a reminder of what the city once was; it’s the genuine article, with each pickle made by people who strive to be the best.

The Pickle Guys are kosher (local Rabbi Shmuel Fishelis visits weekly); they’re closed on Shabbat and ship nationwide. 

Aramark Celebrates Hot Dog Month with Fanciful Franks

PHILADELPHIA, July 7, 2015 /PRNewswire/ — Aramark (NYSE: ARMK), the award-winning food and hospitality partner for nine Major League Baseball teams, is celebrating National Hot Dog Month (July) with a delicious roster of gourmet hot dogs. Selling nearly four and a half million hot dogs at MLB ballparks last season, Aramark’s lineup of ballpark hot dogs ranges from the classics, like the Fenway Frank, to the extreme, like the Canteen Dog, from celebrity chef, Andrew Zimmern.

Ketchup, mustard, relish and sauerkraut are standard hot dog toppings, but times are changing, and so is the ballpark experience. Toppings now range from roasted red peppers and pickled jalapenos, to sriracha and pulled pork. This season, Aramark’s culinary team took a swing at spicing up the classic hot dog, while also celebrating the fan favorites.

“Hot dogs are, and always will be, the bestselling food item at the ballpark,” said Carl Mittleman, president of Aramark’s sports and entertainment division. “What makes the hot dog the perfect ballpark food, is its portability and the ability to make it your own. Our chefs have created some innovative dogs this season, using toppings most fans never would have thought to use. There’s something for every taste on our menus this season.”

Fresh Takes on Fan Favorites
Flavorful ballpark food continues to evolve, and Aramark’s culinary team is using ingredients that tap into local flavors and current food trends. Check out these unique hot dogs and give them a try next time you’re at a ball game.

  • Andrew Zimmern’s Canteen Dog* (Kauffman Stadium)- Piedmontese all beef hot dog topped with grain mustard, homemade roasted vegetable mayo, cabbage slaw, pickled jalapenos and spices, on a Martin’s long potato roll.
  • Blazin’ Buffalo Chicken Dog (Kauffman Stadium)- Beef hot dog topped with pulled chicken in buffalo sauce and coleslaw.
  • Cuban Pretzel Dog* (PNC Park)- Foot-long, all-beef hot dog topped with slices of ham, pulled pork, Swiss cheese, Dijon mustard and pickles, on a pretzel hoagie roll.
  • Dixie Dog (Turner Field)- Half pound, foot-long, all beef, national deli hot dog, flash-fried, pulled barbecue pork, coleslaw and homemade barbecue sauce.
  • Pastrami Dog (Citi Field)- Two New York classics in one bite – Nathan’s Famous all beef hot dog topped with house-braised pastrami
  • Philly Cheese Steak Dog (Citizens Bank Park)- Philly Frank topped with Philadelphia cheese steak, served ‘wit or wit out’ onions.
  • Polish Hill Dog (PNC Park)- Hebrew National foot long topped with mini potato pierogies, coleslaw and homemade onion straws.
  • South Philly Dog* (Citizens Bank Park)- Philly Frank topped with roasted red peppers, sharp provolone and broccoli rabe.

*Denotes hot dogs that are new to the ballpark this season.

Not Your Average Dog
As baseball fans’ taste preferences have changed, so has the ballpark dog. Aramark has looked beyond the beef frank to expand hot dog offerings available for adventurous fans who are hungry for something different. Take a look at some hot dogs that leave the beef behind.

  • Elk Brat (Coors Field)- Ground elk and jalapenos, locally made by Gold Star, served with customer’s choice of peppers and onions or sauerkraut, on a hearty, white bread coney bun, with sesame seeds.
  • Freddy Fender (Minute Maid Park)- From celebrity Chef Bryan Caswell, chorizo sausage, wrapped in a corn tortilla and deep fried, topped with tequila braised onions, pico de gallo, cotija cheese and a cilantro sour cream.
  • Peameal Bacon Sausage* (Rogers Centre)- Peameal bacon sausage topped with caramelized onions and honey mustard, on a cornmeal bun
  • Taco Dog* (Coors Field)- Chorizo dog topped with cheese, lettuce and pico de gallo.

*Denotes hot dogs that are new to the ballpark this season.

Classic Dogs
For those hungry fans who don’t like to stray from tradition, the classics are always available. Tried and true favorites, like the Fenway Frank at Fenway Park, or Nathan’s Famous at Citi Field, remain top sellers. In fact, hungry Red Sox fans ate 815,000 Fenway Frankslast season, and hungry Mets fans consumed 350,000 Nathan’s hot dogs, while cheering on the Mets in 2014.

Vegetarian fans are not to worry, veggie dogs are sold at all nine of the ballparks where Aramark is the food and beverage provider. In fact, Aramark sold more than 23,000 veggie dogs last season!

Hot Dog Fun Facts
Dishing out ballpark dogs to fans in their seats is a tough job:

  • An Aramark hot dog “hawker” sells an average of 150 hot dogs per game.
  • A fully loaded ballpark hot dog vendor’s bin weighs 30 pounds.
  • Depending on the game, it typically takes a hot dog vendor less than two innings to sell all the hot dogs in his/her bin.
  • On average, Aramark hot dog “hawkers” walk 4-5 miles per game, up and down stairs.
  • Hot dog bins are arranged left to right: Rolls – Condiments and wax paper – Hot Dogs.

Aramark partners with 11 Major League baseball teams to provide food and beverage, retail and/or facilities services — Atlanta Braves, Boston Red Sox, Colorado Rockies, Houston Astros, Kansas City Royals, New York Mets, Philadelphia Phillies, Pittsburgh Pirates, San Diego Padres, Seattle Mariners and Toronto Blue Jays.

Bring the taste of the ballpark home, with two New York classics in one bite. The Pastrami Dog from Citi Field is a Nathan’s Famous all beef hot dog topped with house-braised pastrami.


Makes one hot dog


  • Nathan’s hot dog, one
  • Hot dog bun, standard size, one
  • Pastrami, Diced, 2 ounces
  • Yellow mustard, 1 ounce


  1. Steam Pastrami until it reaches an internal temperature of 155 degrees (roughly 2-3 hours).
  2. Boil hot dog until it reaches in internal temperature of 155 degrees (roughly 5-7 minutes).
  3. Once the pastrami is heated, small dice into ¼ pieces,
  4. When hot dog is ready, place in bun.
  5. Top hot dog with diced pastrami, 2 ounces.
  6. Garnish with Gold’s spicy yellow mustard.