26 FRONTDOORS MEDIA | MAY 2018 BALLPARK EATS — CHASE FIELD EDITION Forget peanuts and Crackerjacks. Chase Field offers some of the most innovative ballpark food in the country. With the 2018 season underway, we sent our team to sample some of the new eats you can enjoy while watching a D-backs game. KITCHEN DOORS {where we ate this month}

MAY 2018 | FRONTDOORS MEDIA 27 FRIED CHICKEN BANH MI There’s something about going to a Diamondbacks game that makes me feel like it is OK to cheat on my diet. So, I did. The first menu item I tried was the Fried Chicken Banh Mi sandwich, a spin on a traditional Vietnamese sandwich. The base is a crispy chicken fillet piled with pickled daikon radish and carrots, accented with a cucumber and garlic- cilantro aioli, and tucked into a locally made hoagie roll. This delicious interpretation really hits the spot and has a tangy “zing” to it. And bonus points for incorporating pickled vegetables, which are all the rage this year. — Lynette Carrington CURD & Q BURGER Sometimes more is more when it comes to cuisine, and that’s certainly the case with the Curd & Q Burger, which features a hamburger, barbecue pulled pork and crispy white cheddar cheese curds all on a bed of coleslaw. The burger, which is so heavily stacked you can hardly see the actual burger, is notable (to say the least) and is one of the more memorable additions to the Burger Burger menu. While it’s easy to get caught up in all the flavors, the real standout of this dish is the barbecue pork, which is coated in a sweet and tangy sauce that is well suited for the coleslaw. — Jamie Killin SONORAN VEGAN WRAP The Sonoran Vegan Wrap is pretty impressive. The wrap includes vegan chicken (complete with grill marks and the right texture), a chunky black bean hummus, roasted corn, avocado and chipotle Vegenaise wrapped into a whole wheat tortilla. Had I not known this was a vegan item, I never would have suspected. The chicken imparts a slightly smoky flavor that combines with all of the ingredients to make this wrap a home run. — Lynette Carrington CARNE ASADA DOG I really don’t even need to write about this — all I have to do is list the ingredients, and then you can tell me whether or not you think it’s good. A 24-inch Schreiner’s hot dog. Seven ounces of in-house-cooked carne asada. Fresh guacamole. Pico de gallo. French fries. Queso blanco. All on a locally baked roll. This amazing contraption weighs in around the three- pound mark, and I decided to cut off a fourth of it and see how it went. When I was done I was totally full, but glad I did it. I’m not sure how you would work one of these in the stands, but if you have three or four like-minded friends, don’t hesitate to give it a shot. — Tom Evans STEAK AND ALE TOTS I may have bit off more than I could chew with the Carne Asada Dog, but I did have a little bit of room left to try the dish that surprisingly became my favorite. Once you try melted cheese, steak and mushrooms served on tater tots, you’ll find yourself asking why you even bothered with tortilla chips in the first place. See, the cheese soaks into the potatoes in a way that doesn’t happen with chips, which drenches the whole concoction with flavor. Plus you can eat it with a fork, so your chances of ruining your $150 Paul Goldschmidt Diamondbacks retro jersey are somewhat lower. — Tom Evans