Las Vegas Ballpark® Takes Culinary to New Heights with Elevated Collection of Food and Beverage Experiences
LAS VEGAS, NV (March 26, 2019) – The Howard Hughes Corporation®, developer of Las Vegas Ballpark®, a Triple-A baseball stadium at Downtown Summerlin® and owner of Las Vegas Aviators®, the city’s professional Triple-A baseball team of the Pacific Coast League (PCL) and affiliate of the Oakland Athletics, announced today the Ballpark’s new line-up of best-in-class food and drink experiences. Featuring a collection of culinary superstars – including chefs Giada De Laurentiis, Brian Howard, Josh Clark and more – the menu is designed to elevate traditional ballpark classics, and expand food and drink offerings with new options and flavors for the whole family.
The anticipated line-up has been created in partnership with Las Vegas-based restaurateur and official Hospitality Experience Curator for Las Vegas Ballpark, Sarah Camarota, and will be overseen and operated by industry-leading Triple-A ballpark concessionaire, Professional Sports Catering. The dynamic food and drink experience is designed to establish Las Vegas Ballpark as both a world-class baseball stadium and vibrant social food hall. The driving theme of the programming is ‘elevated classics’ built around the idea of giving baseball fans the traditional fare they look forward to when attending a game made extraordinary in flavor and presentation to create an overall wow-factor.
Set to open on April 9, Las Vegas Ballpark will showcase an “only in Vegas” culinary approach that is unlike any other Triple-A baseball stadium in the country. Below are some experiential highlights of the family-centric, Vegas-driven dining experiences Las Vegas Aviators fans will enjoy:
Giada in the Suites & Signature Frosé Stadium-wide by Giada De Laurentiis
Italian-born American chef, author, and television personality, will offer a variety of signature dishes, including her iconic Orzo Meatballs, gourmet Pizzettes and Italian salads with a California twist to all suite and club-level guests. Her renowned Frosé is the official drink of the venue and will be served stadium-wide. The rosé-colored ice-blended libation garnished with her signature basil leaf was chosen because of its crisp flavor profile and refreshing effect on the palate.
“Partnering with Giada, an iconic chef known worldwide for her creative, craveable Italian delicacies is a game changer for us,” said Kevin T. Orrock, President, Summerlin. “Throughout the process of creating signature F&B experiences, we were guided by one question only—is it best-in-class? And with Giada’s cuisine, the answer is a resounding ‘yes.’ We are tremendously proud to bring a chef and visionary of her caliber to our venue for fans in our inaugural season.”
FLYDOG by Chef Brian Howard
Another elevated classic at Las Vegas Ballpark is the humble ballpark hot dog. It took more than a dozen tastings and three cross-country trips for the “Taste Team,” helmed by Orrock, Las Vegas Aviators President and COO Don Logan, and Curator Camarota, to find a truly best-in-class hot dog experience that was ideal for the Las Vegas fan base. Ironically, the food icon they were seeking turned out to be surprisingly close to home. Celebrated local chef and restaurateur Brian Howard of Sparrow + Wolf created a custom collection of dogs and sausages especially for Las Vegas Ballpark.
The concept, dubbed FLYDOG, is both a nostalgic tribute to the classic American hot dog and a contemporary spin on the unexpected, pulling from Howards’ Detroit roots, where Coney Island dogs are a favorite, as well as his trademark culinary creativity. The result is an approachable, fun-spirited menu, designed to satisfy the baseball traditionalist, ultra-foodie and everyone in between. The exclusive line-up will be featured at three locations throughout the main concourse so that all fans have easy access to Las Vegas’ signature hot dogs.
The menu starts with the The Heater, a griddled hot link with Calabrian chili relish, kewpie mayo, spicy mustard, parmesan cheese on a potato bun; Hercules, a foot-long, bacon-wrapped Hebrew National topped with dry aged beef chili, pickled mustard seed and sweet onion jam; Jetsetter, featuring a Snake River Farms Wagyu beef, Banh mi pickles, cilantro mayo and which celebrates Vegas’ thriving Chinatown and Asian cuisine, in-line with Howard’s own favorite flavor profiles; and Chicago Smokehouse a playful spin on the classic Chicago dog, featuring a custom blended smoked cheddar brat, neon relish, sports peppers and tomato on a poppy bun. Each is a stand-alone “wow,” but together they represent a celebration of what a great ballpark dog can be.
“This is about more than the flavors, or even the presentation,” says Chef Howard, “It’s about celebrating that joy of being at a ballgame with people you love, conjuring up those happy taste memories from childhood, as well as creating new taste moments that root us in Las Vegas. I’m into this because of the emotion and nostalgia that comes with it. And of course, I’d do anything for a great hot dog.”
According to Camarota, “Chef Howard’s hot dogs are creative, delicious and ultimately celebrate Las Vegas’ outstanding and ever-growing off-strip food scene. We are thrilled to bring one of our community’s brightest culinary superstars into the Ballpark to take on the most iconic dish in baseball. We are confident his FLYDOG collection is going to give Dodger Dogs and Fenway Franks a run for their money. This is a riff on hot dogs that Vegas can truly embrace as our own.”
Aviator Ale by Tenaya Creek
And to wash down that FLYDOG? A perfectly crisp cold beer, of course! Las Vegas Ballpark’s big move here was to partner with Tenaya Creek to create a “bespoke summertime sipper” dubbed Aviator Ale. The local brewery has been brewing since 1999 and was thrilled to partner with Las Vegas Ballpark to craft a custom golden session ale which is easy on the palate, with gentle hoppy-ness and a tropical finish.
“The challenge was to create the perfect beer to enjoy during a ballgame when the weather can hit 100 degrees,” said founder Tim Etter. “I cannot think of a more enjoyable creative challenge, and I truly hope that fans at the Ballpark enjoy this beer as much as I do. We’re really proud to be partnered with the Las Vegas Aviators and the Ballpark to create something unique for our community of fans.” Continued Camarota, “Served on draft at the flagship bars throughout the Ballpark, Aviator Ale is designed to become another ownable taste moment, created for Las Vegas, by the best of Las Vegas.”
All American Childhood Classics by The Goodwich
As American as baseball and apple pie is mac n’ cheese! Chef and owner of The Goodwich, Josh Clark, has created the ultimate experience of his best-selling, seasonally-inspired gourmet Mac n’ Cheese to be featured at a “build your own mac” counter, where guests can put their own flavorful spin on the Ballpark signature. The salty-cheesy-creamy favorite is elevated with creative toppings such as crushed chicharrons and avocado and sprinkled with street corn salad, cotija, Pasilla aioli corn nuts and tajin. According to Camarota, Clark also blew away the Ballpark’s Taste Team when he surprised them with his mother’s Apple Pie A La Mode, served in a baseball helmet. “The second we laid eyes on this we knew it was right for the Ballpark, and it’s the best apple pie on the planet as far as we’re concerned,” said Logan. “Who wouldn’t love a slice of pie topped with ice cream in the sixth inning?!”
Hailing from Iowa, Chef Clark knows about Triple-A baseball and all-American comfort food. “This is a really fun opportunity to showcase our brand and our love for Vegas. I’m proud to be featured in this incredible line-up of local and global talent,” said Clark.
Craft Cocktails by Master Mixologist Tony Abou-Ganim
The Las Vegas-based bartending icon Tony Abou-Ganim takes the helm as cocktail master at Las Vegas Ballpark, creating signature drinks like the Tito’s Turbulence, Summerlin Swizzle featuring Bacardi, and a fresh lime margarita with Herradura. Abou-Ganim, most recently known for his “mixology for the masses” program at T-Mobile area, has a seasoned tenure in cocktail creation. The Las Vegas Ballpark is a perfect fit for Abou-Ganim’s ingenuity and ideal location at which to showcase his unique and over-the-top libations.
“The difference between a good cocktail and a great one is vast,” said Camarota, “and our fans know the difference. Tony has established himself as the industry leader of high-volume, quality-first cocktails that eliminate the headache and create those awesome, refreshing moments that we all crave. We are so proud to be the first ballpark in the country to feature Tony’s incredible cocktails!” Las Vegas Ballpark will feature craft cocktails at all flagship bars and an artisanal ice program in the Club and Suites.
Capriotti’s Sandwich Shop, Ferraro’s Italian and Me Gusta Taco
Finally, hometown hero brand Capriotti’s will serve its uber-popular Cheese Steak and Bobbie sandwiches to Aviators fans, with both Ferraro’s Italian and Me Gusta Taco rounding out the incredible, locally-driven line-up.
Las Vegas’ legendary Italian stronghold, Ferraro’s will feature “secret family recipes” that represent their ode to baseball along with a classic Sicilian style pizza line-up.
Me Gusta Taco will feature modern Mexican cuisine, including fusion style Pork Belly Banh Mi, along with crowd pleasing Pollo and Carnitas tacos. Vegetarian options will also be available.
Throughout the season, Las Vegas Ballpark will invite a carefully curated roster of Las Vegas’ most celebrated and interesting chefs and restauranteurs to take over the Club’s show kitchen and serve their personal ode to baseball fare and their own greatest hits. The line-up will include a mix of indie upstarts and emerging talent, as well as industry icons and superstars from the Strip. A sampling of confirmed chefs includes Elizabeth Blau and Chef Kim Canteenwalla of Andiron Steak & Sea and Honey Salt in Las Vegas; James Beard Award Winner Shawn McClain, of Sage and FIVE50 Pizza Bar at ARIA Resort & Casino, Libertine Social at Mandalay Bay; and Brian Howard, chef and owner of Sparrow + Wolf and James Trees from Esther’s Kitchen, just to name a few.
Learn more about our Food + Beverage programming at thelvballpark.com.
About The Howard Hughes Corporation®
The Howard Hughes Corporation owns, manages and develops commercial, residential and mixed-use real estate throughout the U.S. Its award-winning assets include the country's preeminent portfolio of master planned communities, as well as operating properties and development opportunities including: the Seaport District in New York; Columbia, Maryland; The Woodlands®, The Woodlands Hills, and Bridgeland® in the Greater Houston, Texas area; Summerlin®, Las Vegas; and Ward Village® in Honolulu, Hawai'i. The Howard Hughes Corporation's portfolio is strategically positioned to meet and accelerate development based on market demand, resulting in one of the strongest real estate platforms in the country. Dedicated to innovative place making, the company is recognized for its ongoing commitment to design excellence and to the cultural life of its communities. The Howard Hughes Corporation is traded on the New York Stock Exchange as HHC.
About Professional Sports Catering
Professional Sports Catering, LLC is the only full-service food & beverage company that focuses exclusively on Minor League and Spring Training Baseball. Tom Dickson launched the company in 2007 to serve the needs of minor league baseball teams and spring training venues across the country. The company currently serves 32 partners, making PSC the largest food and beverage company in minor league baseball. The PSC business model focuses on high quality, fresh, cooked-before-your-eyes food and an almost obsessive level of customer service and partnership with its clients. In 2014, PSC announced a subsidiary partnership with Levy, the original disruptors of sports and entertainment dining, who have become active partners in the growth and vision of the company. For information on Professional Sports Catering visit prosportscatering.com
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