On the Road: Wrapped, Stacked, Smothered and Deep-Fried in Omaha

To see all of posts from my May 28, 2015 visit to the Omaha Storm Chasers (this is Part Three) click HERE. To see all of the posts from my May 2015 trip through the Midwest, click HERE. To see ALL of my “On the Road” posts (going back to 2010), click HERE.

Shortly after May 28th’s Omaha Storm Chasers game began, I rendezvoused with a fan by the name of Paul Biler.

But Paul was not just any fan. Paul was that evening’s designated eater (you know, the individual who consumes the ballpark cuisine that my gluten-free diet prohibits). I picked the right man for the job.

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Paul is “from Toledo by way of Utica,” but has lived in Omaha since 1997. His family made the move to Nebraska after his wife got a job as a private investigator for a health insurance company. Paul now works for Mutual of Omaha, but he also has an extensive background as a radio deejay. His most recent work in that regard was for Omaha oldies station KGOR, but for the majority of our time together his mouth would be used for the consumption of food. That, in a nutshell, is why Paul volunteered to be designated eater in the first place.

“I can eat,” he said.

Our journey began with the “Cor-dog-o”, a new addition to the Werner Park concession menu. It is named in honor of general manager Martie Cordaro, who became enamored with it after it was originally served as a Nashville-inspired “Eat Your Opponent” specialty item. I’ll defer to the press release:

OMAHA, Neb. – This season the Omaha Storm Chasers are bestowing their President and General Manager Martie Cordaro with the highest honor a Minor League Baseball team can give: naming a hot dog after him. The “Cor-Dog-O” is one of many new food items fans can try this season from Ovations Concessions at Werner Park.

A concession item that was long overdue, only the “Cor-Dog-O” can truly reflect the “interesting” personality and style of Martie Cordaro. The specialty item consists of two hot dogs, pulled pork and coleslaw wrapped in a tortilla shell, one of the only hot dogs at Werner Park that is not served in the traditional hot dog bun.

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A closer look:

062Martie sets the scene:

“Oh, that is good,” said Paul after his first bite. “I only got the dog side of it, but I can definitely taste barbecue sauce.”

He then took another bite, leading him to declare that “the pulled pork is wonderful.”

When informed by Storm Chasers executive chef John Schow that the barbecue sauce used was local favorite Cookies (a molasses-based sauce), Paul was enthused.

“If you’re having  a party, put a pound of Vienna sausages in the slow cooker and then throw some Cookies on it,” he said. “Cook it for four hours, and then it’s perfect.”

Next up was an item that can be procured at “Poldberg’s Philly Grill,” named after Storm Chasers manager Brian Poldberg.

063That item is the “Ruben Philly” — chopped corned beef, sauerkraut, Swiss cheese, rye and 1000 island dressing on a hoagie bun. It’s served with a Schwartz-brand pickle and chips (made in-house).

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Oh, man. Let’s take a closer look.

066Take it away, Paul.

“The corned beef is nice and lean, and there’s a good zing from the dressing,” said Paul. “Definitely, a heart attack in a bun.”

We then moved on to the Champ Burger, created by Schow in 2013 after the Storm Chasers won the PCL Championship. It consists of three 1/3 pound patties, bacon, ham and onion rings.

068Paul was ready for it.

070“The beef is good, cooked all the way through,” he said. “And the onion rings are really good, too. But I’ve never been too much of a burger eater.”

Schow was enamored with Paul’s eating efforts, and eventually told me “I want a photo with that guy.” So, here you go:

073Schow, like a lot of food and beverage guys I’ve met in this industry, absolutely loves working at the ballpark. It’s a casual environment that allows plenty of room for fun and experimentation.

“It’s a sweet gig,” he told me. “I mean, killer.”

And, clearly, he’s doing killer things with it. Hopefully not in the literal sense, but items like this will certainly accelerate one’s path to the boneyard:
069This is the Midwest delicacy known as the “Frenchee” — American cheese on white bread, deep-fried.

IMG_1334“Is the bread Rotellas?” asked Paul, referring to a beloved Omaha bakery.

“Of course it’s Rotellas,” replied Schow.

These two were definitely on the same wavelength.

“Say a prayer for me,” added Paul, overwhelmed by the amount of food he was now dealing with.

“Sir, I have a couple times already,” replied Schow.

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If you want a Frenchee outside of the ballpark, Paul mentioned that local restaurant Don and Millie’s is known for them.

“It’s hot, definitely something you want to break open and let cool for a while,” said Paul. “It could use more cheese. Mostly I’m tasting bread.”

But that was a rare criticism of what was clearly a fantastic culinary experience.

“The food here is great,” said Paul. “I’ve been to a lot of ballparks where the food is pedestrian, but here there’s a lot of stuff that’s unique to the Omaha area.”

I’m writing this post some three weeks after visiting Omaha, but for all I know Paul is still at the ballpark making his way through what was a most prodigious dinner. He sure had his work cut out for him.

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Oh, and for the record: I would like to commend the Storm Chasers for offering gluten-free hot dogs at the ballpark. I enjoyed one later in the ballgame.

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benjamin.hill@mlb.com

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1 Comment

that philly Reuben looks worthy of a heart attack.

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