For many, baseball is synonymous with hot dogs and cracker jacks, but the Bon Appétiters at San Francisco’s Oracle Park (home of the San Francisco Giants), are redefining ballpark cuisine for a new audience: plant-forward fans.
The food options for vegan and vegetarian fans have grown significantly over the past few seasons, with new additions such as açai bowls and the Impossible Burger gaining popularity quickly. These efforts have not gone unnoticed: animal rights advocates PETA has just recognized Oracle Park as one of the country’s top 10 MLB ballparks for vegan eaters.
For the 2019 baseball season, the team introduced even more vegan options, and ensured that they were accessible at every level of the ballpark. From Dri Dri Gelato, an authentic-tasting dairy-free Italian gelato, to hummus, dolmas, and falafel pitas from family-owned local business Pita Gyros, the Oracle Park team has formed new vendor partnerships that reflect the dining preferences of an increasingly diverse audience.
Oracle Park Culinary Director David Buttons and Executive Chef of Concessions Toussaint Potter have also been hard at work developing new recipes that are enticing for plant-based eaters and omnivores alike. In the Garden, the team has created a new Impossible Foods chili, with beans, tomatoes, cilantro, spices, and optional add-ons including onions, cheddar cheese, and sour cream. But they didn’t stop there: they partnered with Loca Food, incorporating their plant-base queso-style dip into new vegan nachos with jalapeños, pico de gallo, cilantro, and optional Impossible Foods chili. A plant-based home run!