Along with tuna rolls, this year’s spring-training menu offers a selection of small-plate meals that reflects the international popularity of America’s pastime, such as Caribbean fish tacos, Kobe beef sliders with wasabi aioli, barbecue pappas rellenas and Cuban spiced chicken quesadilla.
“I decided it was time to get creative, because people are tired of the typical junk food that goes along with baseball. They want something more sophisticated,” he said.
“We’re serving it, and fans are coming in to eat before and after the games,” said Lemperle, chef for the signature restaurant in the Mondrian Scottsdale. He cooks within walking distance of Scottsdale Stadium, spring home to the San Francisco Giants.
Lemperle attributes the success of his new-age baseball munchies to their fresh, bold flavors and simple preparation. None takes more than 10 ingredients, and all can be made in less than 30 minutes.
“You could easily make these at home and serve them all through the season,” he said.
So which team does the New York City transplant hope wins the pennant?
The Yankees, of course.
Reach the reporter at 602-444-4779 or karen.fernau@arizonarepublic.com.
Tags: flavors, food, junk food, tuna