For Arizona Baseball Fans, A Stadium Bratwurst Meant To 'Blow Their Mind' This season, baseball stadium chefs have gotten creative with over-the-top hot dogs and brats. At Phoenix's Chase Field, fans can try them topped with everything from tater tots to mac and cheese.
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For Arizona Baseball Fans, A Stadium Bratwurst Meant To 'Blow Their Mind'

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For Arizona Baseball Fans, A Stadium Bratwurst Meant To 'Blow Their Mind'

For Arizona Baseball Fans, A Stadium Bratwurst Meant To 'Blow Their Mind'

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RACHEL MARTIN, HOST:

We're going to make a turn now because we've been celebrating stadium food on the show recently. And with the playoffs just around the corner, we've come to our last concession stands of the regular season. At Chase Field in Phoenix, Ariz., you will find a few classics - pretzels, popcorn, churros - but you'll also find some far-out franks. Bridget Dowd of member station KJZZ has the story.

STEPHEN TILDER: Look at this hot dog.

BRIDGET DOWD, BYLINE: This is Big Dawgs, where chef Stephen Tilder takes a baseball staple to the next level.

TILDER: It's an 18-inch bratwurst. And then it is a Granny Smith apple-jalapeno coleslaw, barbecue aioli, fried mac and cheese and then house-cured beer pickles.

DOWD: That creation, piled on top of a custom onion bun, is called the SI Cover Dog. The Diamondbacks' chef and a Sports Illustrated reporter came up with the recipe.

JOAN SOUVIE: It's too big for my mouth at once. But if you dissect it, it has a great flavor.

DOWD: Joan Souvie is a Diamondbacks season ticket holder. She and Trevor Bambulas were trying the monster dog for the first time.

TREVOR BAMBULAS: Wow.

DOWD: You seem pretty surprised.

BAMBULAS: That - no. I - hearing something like Granny Smith coleslaw kind of throws you off. But that is really good.

DOWD: And while Trevor was pleasantly surprised, his 9-year-old son, Sawyer, was not.

SAWYER BAMBULAS: I am not a macaroni and cheese person.

DOWD: If you're like Sawyer, you might like the Tot Dog. It's a top seller also created by Chef Tilder.

TILDER: It's a little spicy from the chili. You get the crunch from tater tots. You get the coolness of the sour cream. So there's so many layers that go really well to each other on that that it's probably something that I probably will never take off the menu.

DOWD: And if franks aren't your thing, well, there's chicken and donuts, fry bread tacos and, if you're not a meat eater, even a couple vegan burgers.

TILDER: So we are always trying to create, basically, restaurant-quality food in the ballpark. When people come in, we're going to blow their mind.

DOWD: Stadiums sure have come a long way from peanuts and Cracker Jack. For NPR News, I'm Bridget Dowd in Phoenix.

(SOUNDBITE OF WIL BLADES' "RED LANTERNS ARE BLUE")

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