By Catharine L. Kaufman—a.k.a. The Kitchen Shrink

When baseball fever heats up again, be prepared for the wholesale abandonment of ‘peanuts and crackerjacks’ in favor of foods never before associated with ballparks—foods that are even beginning to crowd out the hallowed hotdog and popcorn.

In fact, in- or off-season, you’ll find it easy to catch up with the new ‘with-it’ trend of munching on healthier fare during sports events, especially since a modest, fresh produce-laden Farmers’ Market has set up shop during games at New York’s Yankee Stadium. For $1.50, health-conscious fans can now buy fresh apples, pears, bananas, oranges, peaches and nectarines or a pineapple fruit cup. The New York Mets quickly followed suit, and with 200 pounds of produce consumed per game at these two venues alone, it looks like franks may soon lose their addictive hold on sports fans.

Nationwide, ballpark and stadium concessions are also catering to the growing Latino fan base by offering Cuban empanadas and salsa chicken with sweet plantains and a side of rice and beans, as well as Puerto Rican, Mexican and other ethnic delicacies—many of which are also favored by non-Latinos.

Whether fans cheer or boo the menu changes depends on their determination to deny any connection between what they eat and the size of their gut and butt—not to mention the condition of their arteries.

Concession stands, luxury ballpark suites, club level lounges and full-service restaurants Coast-to-Coast now serve a smorgasbord of ethnic cuisines and regional specialties. Some stadiums are even trying to go green—and we’re not talking about grassy diamonds either.  Among the environment-nurturing signs is the banning of drinking straws and replacement of cans and plastic beverage containers with biodegradable cups made from corn.

The greening of not just baseball but all sports venues also means that Ye Olde Frank is upstaged by the somewhat healthier “haute” dogs made from grass-fed, organic beef—such as the high-end Niman Ranch varieties from cows raised humanely, without hormones and antibiotics.

Some California ballparks—San Diego’s Petco Park among them—have been serving these thick, well-seasoned franks and the likewise organic, spicy andouille sausages. Other unconventional choices at Petco Park include coconut prawns, crab cakes and fish tacos—and you can whet your whistle on microbrews, beers from around the world, non-alcoholic beer, Napa Valley Chardonnay and a cup of frozen lemonade conveniently delivered to your seat at no extra charge. True to its health-nutty image, California is also where sports fans can eschew meat without giving up its illusion by feasting on soy- or veggie-dogs and burgers.

On a recent visit at the impressive AT &T Park in San Francisco, my family and I sampled a baseball buffet that catered to almost every palate and dietary whim. The international food display ran the gamut from Mexican chicken fajita salads, burritos and quesadillas, to assorted Asian dishes that included sushi and veggie fried rice, and such Italian favorites as fresh baked pizzas and salad-stuffed flat breads. The overwhelming scent of garlic that permeated the concession stands could have knocked every flu bug and vampire out of the ballpark—although, to our surprise, it emanated not from the Italian dishes, but from some irresistible French fries that were saturated with it and from the aptly called ‘40-clove garlic chicken sandwiches.’

Local specialties representing the city’s famed Fishermen’s Wharf included a mouthwatering Dungeness crab sandwich on griddled sourdough, which was paired with a California white wine—although no one frowned on those who opted for beer instead.

Color me inspired by the new upscale ballpark food. So much so that I’ve created a healthy gourmet seafood chili that can be slathered on a seafood dog or enjoyed solo. Wow your friends with a touch of class that contrasts this down home dish by serving it with an elegant flute of champagne—err, I mean sparkling wine (since Champagne is now a trade name owned by, and reserved for the French region of that name)—at your next baseball, football, basketball or tiddly-winks game get-together. Be prepared for their gratitude—perhaps even to be hoisted on their shoulders and carried around in a triumphal procession.

Cheers!

Nouveau Baseball Seafood Chili

2 tablespoons of extra virgin olive oil

1 red onion, finely chopped

4 garlic cloves, crushed

1/4 cup of minced cilantro

1 sweet red pepper, diced

1 Anaheim chili pepper, roasted and sliced

1 1/2 tablespoons of chili powder

2 teaspoons of ground cumin

1 cup of Roma tomatoes, chopped

1 cup of yellow tomatoes, chopped

2 teaspoons of white wine

Salt and cayenne pepper to taste

1/2 pound of fresh water shrimp, peeled, de-veined

1/2 pound of New England scallops

1/2 pound of firm-fleshed fish like snapper, cod or orange roughy, cut into chunks

1/2 cup of grated cheddar cheese and a dollop of sour cream for topping

Heat the oil in a deep skillet at low heat. Sauté the onions and garlic until tender. Mix the peppers, spices, cilantro and tomatoes and cook over low heat until the tomatoes become pulpy. Add the wine and stir well. Add the seafood and fish and simmer for about 12 minutes. Transfer to a large soup tureen. Top with the cheese and sour cream.

(Your culinary queries and comments are welcome at kitchenshrink@san.rr.com.)