As baseball season approaches, Delaware North Sportservice teams are already hard at work preparing for the year ahead. Spring Training menus at Delaware North take shape during Major League Baseball (MLB) Spring Training, as ballpark culinary team members come together to collaborate and test ideas before fans fill the stands. This time allows teams to focus on preparation, creativity, and consistency, setting the foundation for memorable guest experiences.
What are Delaware North culinary teams bringing to the table?
Across the 11 ballparks we operate, our culinary teams work together to prepare menus that showcase creativity and elevated game‑day favorites. These menus feature plenty of local flavor, ensuring guests can enjoy a wide range of food experiences throughout the season. Some Spring Training culinary teams have shared their new menu offerings for guests this season.
Camelback Ranch
At Camelback Ranch in Glendale, Arizona, the Spring Training home of the Chicago White Sox and World Series champion Los Angeles Dodgers, the team is cooking up some exciting new menu items. These creations, which have already gained recognition from Phoenix New Times and AZ Big Media, include:
- South Sider Bowl: Vienna Mike Ditka sausage, seasoned rice, Hatch chile queso, peppers, onions, and jalapeños
- Footlong Corndog: Corndog dipped in Cheeto oil, crusted in Hot Cheetos dust, topped with chili‑lime crema and cotija cheese
- Souvenir Helmet Street Corn: Fire‑roasted corn topped with chili‑lime crema, cotija cheese, and cilantro
- Veggie Brat Bowl (Vegan): Beyond plant‑based sausage, seasoned rice, vegan queso, peppers, onions, and jalapeños
- Carne Asada Fries: Seasoned fries, carne asada, pico de gallo, guacamole, and Hatch chile queso
- Meatball Sub: Topped with house‑made marinara and provolone cheese, served on a rosemary hoagie bun
Guests can also enjoy a variety of exclusive frozen yogurt flavors from ZOYO, including vanilla and yuzu 7th Inning Citrus, and a classic chocolate and vanilla twist, the South Side Swirl.
Scottsdale Stadium
At Scottsdale Stadium, home of the San Francisco Giants, the culinary team is serving up several new dishes, including:
- Italian Beef/Sausage Combo: Grilled Italian sausage link topped with slow‑simmered Italian beef, served on a fresh‑baked hoagie roll
- Giant Polish Sausage: Footlong Maxwell Street all‑beef Polish sausage on a fresh‑baked bun, finished with sauerkraut and stone‑ground mustard
- Smoked Pulled Pork Torta: Slow mesquite‑smoked pulled pork on a house‑made bolillo bun with lettuce, tomato, ancho chipotle mayonnaise, and guacamole
- Navajo Taco: Freshly made fry bread layered with refried beans, chicken tinga, lettuce, pico de gallo, and cotija cheese
- Loaded Mac and Cheese: White cheddar mac and cheese topped with slow‑smoked beef brisket, served in a souvenir helmet
- Giant Pretzel: 24‑ounce Bavarian pretzel served with three house‑made toppings, Ghirardelli sea‑salted peanut butter caramel chocolate sauce, jalapeño cheese, and spicy sweet mustard
- Strawberries and Cream: Traditional Mexican‑style fresh strawberries in sweetened cream, topped with whipped cream and chocolate sprinkles, served in a Giants souvenir wine glass
The team behind the moments that matter
Highlighting the food we serve is only part of the story. It’s the team members behind it who bring the experience to life. From Cooks and Sous Chefs to Catering Supervisors, culinary teams work together throughout Spring Training to develop flavors guests enjoy. Alongside them, team members across retail, food and beverage, and operations play an essential role in creating the moments guests remember at the ballpark.
Spring Training is where the season starts to take shape, from the menus being tested to the teams bringing them to life across our ballparks. As fans return to the stands, these menus offer a first taste of the flavors guests can expect throughout the seasons baseball brings each year. Want to be part of the baseball season action? Explore our open roles and join the excitement.
