Chef prepares to feed 40,000 on opening day

Posted at 7:51 PM, Apr 01, 2016
and last updated 2016-04-01 21:07:47-04

It is quite an undertaking to feed more than 40,000 fans, but the executive chef at Miller Park is as cool as a cup of Dippin' Dots.

There are two smokers at Miller Park, and between the two of them they can smoke 900 pounds of pork and brisket at a time.

"We've offered smoked brisket the past couple of years, but smoked pork is new to our smokehouse," said Seth Vanderlaan, executive chef for Delaware North Sportservice.

The chef explained how to make Gorman Thomas Barbecue Pulled Pork Sandwiches using Thomas' own Stormin' Sauce.

It takes 100 culinarians working in 7 kitchens to feed the masses on opening day. Chef Seth never melts under the pressure. "Everything you've been working on pays off on opening day," he said.

Besides the pulled pork sandwiches, the chef is looking forward to fans trying his favorite, the Banh Mi Brat.

"It's topped with Asian slaw of carrot, cucumber and a cilantro-lime vinaigrette and a chili-lime aioli.

The chef said on opening day, baseball isn't the only competitive sport at Miller Park. "We've seen in the media what other parks are doing, and we try our best to one up them."