James Trees
In the Kitchen: James Trees
By Rob Kachelriess
A little more than 18 months ago, James Trees didn’t have a single restaurant in Las Vegas. Now he has three. The chef capitalized on the grassroots success of Esther’s Kitchen in the Downtown Arts District with the recent opening of Ada’s at Tivoli Village. Along the way, he found time to put together the far smaller and lower profile 108 Eats grab-and-go panini and ice cream counter at The Strat observation deck. All three places found success in locations with their share of struggles and challenges. Tivoli Village, in particular, has a reputation for being a cursed spot for new restaurants, but Trees is bucking the trend. He says the success of Ada’s wouldn’t be possible without developing the “DNA” at Esther’s Kitchen first. It’s one that shows humble respect to the customer with price, service and execution. “We earn our customers one dish at a time,” says Trees. “Everything counts. We put out one bad dish and we lose a customer. That’s something a lot of chefs are almost okay with—and I’m not.”
Ada’s and Esther’s Kitchen share common elements. Vibrant, simple pasta dishes. Inventive, artisanal pizzas. Fresh baked bread with servings of anchovy butter. Compelling, yet affordable wine selections. Ambitious cocktails. And perhaps most important of all, a well-trained staff that knows how to make unfamiliar ingredients on the menu approachable. “It might read a little funky, you might not know all the words, but we’re going to walk you through that,” explains Trees.
It’s been a long and winding road to the top. The chef was first exposed to the business of dining before he could legally drive a car. Born and raised in Las Vegas, Trees “followed some girl” into a culinary tech program thinking it would be a fun activity to do together. “We dated all summer and broke up,” he remembers. “I showed up on the first day. She didn’t.” Instead of falling in love with the girl, Trees fell in love with cooking, which he describes as “art, history and science all rolled up into one.” His skill and interest in food led to an internship at the Mirage at just 15 years old—something he acknowledges probably wouldn’t happen at such a young age today. Trees learned under chefs like Luke Palladino and Alex Stratta, who recommended him to the Culinary Institute of America in New York. He returned to Las Vegas and began a five-year on-and-off working relationship with Michael Mina. “More ‘off’ since he fired me three times,” Trees laughs. “He fired me as a master cook at Aqua; he fired me as sous chef at Michael Mina; and he fired me as a chef de cuisine at XIV in L.A.”
Trees is quick to point out he was always rehired at a higher level than when he left. While he could be “a nightmare… a crazy person” at times, he views his setbacks and challenges as part of a growth process. As time went on, he found motivation and inspiration that would later shape his role as not only a chef, but a business owner. The journey included a stint at Andre Rochat’s Alize at the Palms, where Trees was given the freedom to flex his creativity on daily specials. (“We were firing on all cylinders; we were working really hard.”) He also cites his time at Bradley Ogden in Caesars Palace as a stimulating environment ahead of its era. “That was a unicorn kitchen,” he remembers. “You had people who were motivated. They wanted to be chefs and nothing was going to get in their way.”
Ten years in California brought gigs at numerous restaurants up and down the coast. He also contributed to Gordon Ramsay’s “Hell’s Kitchen” television show. While in Los Angeles, Trees developed a fondness for the city’s neighborhood dining scene and wanted to bring that sense of community and cuisine to Las Vegas. He returned home and opened Esther’s Kitchen in early 2018, naming it after a late great-aunt who encouraged his career and left him an inheritance that helped make the restaurant a reality. Now a mentor in his own right, Trees is eager to pass along both knowledge and opportunity, fostering creativity and advancement from within. The team at Ada’s includes Chef de Cuisine Dylan Jobsz, who was originally the first hire at Esther’s Kitchen, and General Manager Sonia Stelea, the driving force behind Esther’s acclaimed cocktail program. “I think the apprenticeship program in the Old World style should come back,” says Trees. “The idea that we all need to go to college to be engineers is kind of passé. You can run a crane and make $150,000 a year or be a chef and make half-a-million dollars a year. You don’t need to go to school for that.”
Trees and his kitchen team experimented with numerous styles and recipes to perfect Ada’s two signature dishes—pizza and ice cream. His employees are encouraged to run hard with the ball. “One of the things I love about Esther’s is I very rarely interject on the menu anymore,” he says. As he continues to take rising culinary professionals under his wing, James Trees is able to touch different corners of the Las Vegas Valley with the combined reach of Ada’s, Esther’s Kitchen and 108 Eats. Yet, this may be just the beginning. The chef has an eye on opening more concepts, but doesn’t want to move too fast. Give it a few years, and you may see “a couple weird projects” take shape. “We’re talking about a 15-seat restaurant that’s almost like an Italian omakase,” he says. “I have insane things I want to do—at different price points, feelings, and clientele—but what we’re doing first is creating this base so people know who we are.”
Executive Chef Nicole Brisson
Stand out quote
“Cooking professionally for me is a lifestyle. It consumes you every day and hour. I could never do anything else because I live and breathe it.”
Some people are born to live life in the kitchen. Cooking, creating and leading a crew in a fast paced and oftentimes frenzied environment seems to come naturally. And, despite mental and physical demands that can quickly crumple the meek, innate passion, grit and an obsession with putting out the very best cuisine possible becomes the driving force that turns challenges into success. It’s why Executive Chef Nicole Brisson is rising to the top of the Vegas restaurant scene. From overseeing four restaurants as the Culinary Director of the Batali & Bastianich Hospitality, to running the entire kitchen and food operations of Eataly Las Vegas, touted as one of the most exciting culinary experiences to grace the Strip, Nicole’s ability to evolve and grow in the industry is paying off.
Being a chef is literally in your blood. Tell us about the journey.
I started in kitchens at a very young age. My grandfather owned a restaurant in Saratoga where my mom grew up learning from him. My sister Kasia is also an Executive Chef and I followed her career path initially. With the help of Faith Willinger, I was able to move to Italy for two years and work under some amazing chefs. Fabio Picchi and Dario Cecchini taught me so much about Italian cuisine and culture. This paved the way of my future, working at many Italian restaurants because of my love for Italian food. After Italy I moved to Las Vegas where I became one of the youngest female chefs, something there’s not a lot of, on the Strip. At the Wynn I worked for Steven Kalt and Paul Bartalotta. I eventually moved over to the B&BHG group and held numerous positions ranging from Chef Cuisine to Executive Chef, and finally the Culinary Director. Along the way I’ve appeared on various television shows, including Chopped, two seasons of Late Night Chef Fight, Action Bronson Munchies, and Beat Bobby Flay. I am now the Executive Chef of one of the biggest, most exciting projects in Vegas, Eataly located at the Park MGM. All of these positions have molded me as a close member of the Vegas culinary community.
There’s a lot of excitement centered around Eataly. What’s all the buzz about?
Eataly is unlike anything to come to Vegas and locals and tourists will love it. It’s THE best place for Italian food lovers with 40,000 square feet of space that will have different restaurants, bars and vendors that sell anything from fish to pizza, dry aged steaks to pasta in a space where you can eat it there or take it home. I am overseeing the whole operation with all restaurant and food venues. We will be changing our menu seasonally and focusing on local ingredients as much as possible. I am so excited to have 150 Italian cheeses and 100 salumi to work with daily. It’s a very exciting brand to work with as they’re always changing and growing.
As if Eataly isn’t enough to keep you busy, you’ve recently been appointed to the Board of the Southern Nevada Health District. What do you hope to accomplish?
I grew up in a very small town, so community is very important to me. I hope to be able to make a difference by being an active member of my community here. Having just finished my term on the Board of Urban Seed Las Vegas, I am very honored to be appointed as a member of the Board of the SNHD. I look forward to representing the entire culinary community. I’ve spent years being involved writing HACCP programs for curing/charcuterie so I hope we can expand these programs in Vegas. I also want to be very involved with environmental health as well as the writing of the new health regulations. It helps that I have an active role as Executive Chef in this ever-changing environment, but I’m also learning so much about the Health, Nursing and Solid waste industries. It is a very exciting time with all the changes and the growth of Vegas.
So is being a Chef in Las Vegas all you’ve thought it would be?
I have lived in Vegas 15 plus years. I feel like Vegas has become such a food city in the years I have lived here. It is continually challenging me to be fresh and competitive. When I first came here you couldn’t be as creative as we can be as chefs now. Vegas has been very impactful on my career. I have matured as a chef here and can’t wait for what’s to come.
Eataly Las Vegas Why Locals Should Pay Attention
Eataly Las Vegas
Why Locals Should Pay Attention
By Rob Kachelriess
When a big new attraction opens on the Strip, locals often have the same question: “What’s in it for me?” If you dread parking fees, crowded hotel lobbies, and the traffic of Las Vegas Boulevard, it’s easy to have second thoughts about exploring the latest hotspots. But Eataly Las Vegas brings something completely different to the tourist corridor — for locals as well as tourists. It’s worthy of your attention.
“We have more than 5,000 Italian products,” says Store Director Manolis Chatzimichalis. “Some have been imported to Vegas for the first time. You can’t find them anywhere else.”
The Roots
The Eataly concept was founded by Oscar Farinetti in the northern Italian city of Torino in 2007, and has since grown to nearly 40 locations throughout the world. Eataly Las Vegas opened in late December at the Park MGM, bringing together a combination of on-the-spot culinary services inspired by the distinctive cuisine of Italy. The 40,000 square-foot-space has a comfortable layout with large windows allowing in plenty of natural light during the day and the neon glow of the Strip at night. The heart of Eataly is Cucina del Mercato — a centralized collection of six separate counters where food is served fresh to enjoy at seated tables spread throughout the facility, or to take on the go.
“The personality of the store is in Cucina del Mercato,” says Chatzimichalis. “It’s the first time we did that concept here in the United States. We brought it in from Italy. It’s a very unique experience.”
The entire culinary operation is under the direction of Executive Chef Nicole Brisson, formerly of Carnevino at the Palazzo. The recipes are based on raw seasonal ingredients and low cooking times to preserve the taste and texture of every bite. The kitchen team also makes a point to use less salt, allowing natural flavors to effortlessly shine through.
The Offerings
Start with the on-site butcher shop, La Macelleria, which serves sustainably sourced meat, ranging from prime dry-aged steaks to house-made sausages. It’s the only place in Las Vegas that serves Creekstone Farms beef on a retail basis, which should please at-home chefs who love to throw a thick Ribeye on the backyard grill. Creekstone Farms is a Midwest-based company that sources verified Black Angus cattle from small family farms. “We are very picky with our meat,” says Chatzimichalis. “Very picky.”
Other stations serve handmade pastas, fresh seafood, rotisserie meats, and hand-pulled mozzarella. La Salumeria serves more than 200 cheeses and 100 salumi varieties from Italy. La Pizzeria dishes up Roman-style pizza, which is prepared with a thick bread-like crust and fresh, crisp toppings. “It’s very different from what you’re used to,” Chatzimichalis confirms.
Casually picking up bites here and there is a great way to enjoy the people-watching experience but Eataly also has two full-fledged restaurants if you choose a more intimate setting. Manzo is a fine-dining spot where the menu takes inspiration from the on-site butcher shop. La Pizza e La Pasta is much more casual, with servings of textured al dente pasta and Neapolitan-style pizzas cooked to order in 90 seconds. The dining room opens up to the Strip with to-go counters for patrons walking by.
When it’s time for dessert, take a close look at Eataly’s own brand of gelato, made from scratch with milk from California’s Straus Family Creamery. The pistachio flavor is especially addictive. If that’s not enough, check out the authentic cannolis. They aren’t stuffed as you might expect from your average Italian restaurant. Instead, the cream is served on the side — made fresh on the spot for dipping with the pastry shell. “We don’t have something ready for you,” says Chatzimichalis about the handcrafted nature of the desserts. “Everything will be made just because you ordered it. Everything will be made fresh.”
Finish off with an espresso or other coffee drink, ready at all hours, courtesy of Lavazza, an Italian brand with more than 120 years of history. Pair a cup with artisanal dark chocolate from Venchi for a flavorful mix of antioxidants.
From the Grapevine and Beyond
Of course, any good Italian meal goes down best with a glass of wine. The vino selection is one of the most impressive elements of Eataly Las Vegas, featuring more than 400 Italian labels. “We offer everything,” says Chatzimichalis. “You can take (a bottle) upstairs (to your hotel room), take it home, or enjoy it here with a nice piece of steak. Everything is possible at Eataly Las Vegas. That’s our motto.”
For those who want to enjoy a drink within the venue, Enoteca is a wine bar with more than 80 selections while L’Aperitivo serves fresh, vibrant cocktails near the main Strip-side entrance. Gran Caffe Milano is described by Chatzimichalis as the “the nicest, most beautiful bar we have” and takes inspiration from Milan cocktail venues that operate around the clock and complement their drinks with a variety of small bites.
Shop the Market or Learn the Technique
At the heart of Eataly is a dedicated grocery retail area that carries dry pastas, sauces, and other items imported from Italy. “If you want a real authentic dinner or lunch, you can buy your afeltra, your gragnano, your tomato sauce,” says Chatzimichalis. “Eataly is a market. It’s a part of our soul, a part of our culture. Yes, we have restaurants, we have Lavazza coffee, we have quick service counters, but we are a market. We believe in that.”
To round out the experience, take home some knowledge along with the food. A chef’s table holds frequent demonstrations, workshops, and classes for up to 12 seats at a time. It’s a great way to learn something new while embracing Italian culture and cuisine.
Customers who choose a quick experience — a few bites from a food counter or a round of grocery shopping — will find it’s easy to park at the Park MGM and leave within an hour, before the resort’s garage fees kick in. So, don’t worry about the crowds and don’t worry about the parking. Give yourself an hour. It’s more than enough time to get hooked on Eataly Las Vegas.
Living the Vegan Lifestyle in Las Vegas
Living the Vegan Lifestyle in Las Vegas
By Rob Kachelriess
The reasons for going vegan typically narrow down to ethical, environmental or health concerns. Usually it’s a combination of all three. For Diana Edelman, her desire to give up meat and animal products emerged while working with an elephant rescue operation in Thailand. “I was exposed to the horrible realities of animals in captivity and animals being abused,” she remembers. “I was like, ‘Ok, I’m done eating meat.’”
Along the way, the health benefits became a welcome side effect. “At this point, I feel so much better eating vegan,” she says. “It’s been almost seven years now.” Her personal evolution developed into a passion to make her new lifestyle more accessible. Edelman founded Vegans, Baby in 2015 as an online resource for people seeking plant-based food in Las Vegas. She built a loyal readership by visiting restaurants and writing about their vegan offerings while keeping political messages at arm’s length. “There are no photos of animals in distress,” she says of her website. “It’s just about making veganism fun and approachable.”
Vegans Baby ballooned from there. Edelman now publishes a guide book, leads walking food tours (including a pizza tour) and spreads her message through public speaking. For the past two years, she’s helped turn January into “Veganuary” in Las Vegas, coordinating month-long vegan menus at top Las Vegas dining spots. “This year, we almost doubled the number of participating restaurants,” she says. “And we brought in almost $47,000 in sales to them.”
Veganuary is just one example of how Edelman works with restaurants to enhance vegan offerings. “The rule to be on my website is you have to have at least three vegan options,” she says. “Not salads, not appetizers. You have to have three specific options that are viable for people to eat.” She credits Wynn Resorts for being a longtime leader in promoting the movement in the tourist corridor. Major restaurants at both Wynn Las Vegas and Wynn Encore are required to have legitimate vegan options on the menu, including S.W. Steakhouse. Edelman says other Strip establishments are following suit with vegan cuisine that’s both inventive and delicious. “Beauty & Essex does a phenomenal job,” she cites as one of her favorite examples. “I love their food. It’s very creative. Border Grill has done a lot. Catch has great vegan options. Best Friend has vegan food.”
To make ingredients more available, Edelman teamed up with the founder of Forte Tapas, Nina Manchev, to launch Pure World, the first all-vegan food distribution company in Las Vegas. The venture quickly found success, signing up restaurants on and off the Strip, by supplying vegan versions of everything from meat and cheese to mayonnaise and cookie dough. Each item requires Edelman’s personal stamp of approval. “I’ve tried all of it,” she says. “I’ve tried every single thing we sell.”
One of the restaurants Pure World supplies is VegeNation, a concept with locations in Downtown and Henderson. Their specialties are familiar favorites—burgers, quesadillas and even ice cream sundaes—made from 100% plant-based recipes. “We like to think of it as global street food,” says Creative Director and Partner Kelly Bennett. “Really good comfort food from all around the world, whether it’s Mexican, Indian, Thai or Italian, but done in our own funky, creative way.”
Key ingredients include almond milk ice cream, vegetable patties for burgers and even a black bean brownie. Pop-up tasting menus allow room for experimentation. A recent “seafood” dinner, for example, featured crab cakes made with hearts of palm. “We’re open to try anything that captures the flavor profile and texture,” says Bennett. The chef behind the menu, Donald Lemperle, became a vegan after he was diagnosed with cancer and sought to treat his condition through his own cuisine. “And now his cancer is in remission,” says Bennett of her business partner. “He’s living his best life and on a personal mission. He’s one of the founding fathers of the vegan scene in Las Vegas.”
When VegeNation first opened with support from the Downtown Project back in 2015, vegan dining options were hard to find in Las Vegas. But the success of the restaurant proved demand was there. Since then, the movement has exploded through restaurants, food trucks, food carts and pop-up dinners. Businesses tend to support each other through a shared sense of community. It’s almost ironic that Las Vegas, which has famously featured lions, dolphins and other captive animals as part of its Strip entertainment, is now being recognized nationally for its emerging vegan scene. It’s a complicated relationship, but one that appears to be moving in the right direction through growing awareness—something VegeNation promotes through workshops and special events.
“We have the power of choice,” says Bennett. “Consumers can support businesses that align with their ethics, morals and values. As consumers, you have the power to make those changes and shifts.” Edelman adds, “If you compare us to L.A. or New York, we’re not there, but we’re getting there.” Both agree that vegan eating doesn’t have to be an all-or-nothing switch for those curious about trying it out. Bennett recommends taking it “one meal at a time.” Edelman says the quickest way to dive in is by opening up your refrigerator at home and swapping out butter and milk for vegan versions. From there, try out new ingredients in place of common foods.
“Jackfruit is a great substitute for meat,” she says. “Beyond Meat makes the best brats I’ve ever had.” How about just a snack? “Hippeas,” says Edelman, noting the crunchy treats are made from chickpeas. “They’re like vegan white cheddar Cheetos. They’re so good.”
5 Vegan Restaurants to Try in Las Vegas
VegeNation
Both locations (Downtown and Henderson) specialize in plant-based versions of global comfort food. That includes everything from a mac n’ cheese burger to a hot fudge sundae.
Tacotarian
This Summerlin-area restaurant puts a vegan twist on Mexican street food, including tacos, burritos and a wicked Frito Pie. Save room for the Fried Oreos with churro ice cream.
POTs
The first all-vegan Egyptian restaurant in Las Vegas is now open. Fresh-baked pita bread is served alongside taamia (Egyptian falafel) and cauliflower shawarma. Quick-serve platters are a great way to sample multiple recipes at the same time.
Blinders Burgers & Brunch
There’s no meat in sight at this Centennial Hills burger joint. Instead, sink your teeth into the Impossible Burger 2.0 (a veggie patty made with a molecule called heme), which tastes incredibly close to the real thing. Order a side of fries and wash it all down with a vegan shake.
Veganbites
Don’t forget dessert. Cakes, pies, cookies and brownies are free of both dairy and eggs at this Henderson bakery.
A New Day for Stadium Cuisine
A New Day for Stadium Cuisine
By Rob Kachelriess
No peanuts and Cracker Jacks here. The Las Vegas Ballpark in Downtown Summerlin is quickly becoming known for its food as much as its baseball. As fans pack the stands to watch the Las Vegas Aviators play ball, they’re munching down on meatball sandwiches by Ferraro’s, mac ‘n’ cheese by the Goodwich, and chicken avocado salads by BBQ Mexicana. These are all local restaurant concepts, producing a new take on traditional stadium food with an ingredient-driven gourmet touch.
“I like to call this major league food in a minor league park,” says Garry DeLucia, executive chef of the Las Vegas Ballpark. DeLucia knows what it takes to keep large crowds fed and happy after previously working with the T-Mobile Arena and Las Vegas Motor Speedway. He now oversees the entire culinary operation at the Las Vegas Ballpark, which opened in April at Downtown Summerlin. The sleek 10,000-seat venue has 14 food and beverage concession stands, plus a few more that carry drinks only. “It’s fun. It’s a great atmosphere. We have a good time here,” he adds.
From the beginning, the Howard Hughes Corporation—the developer of the ballpark and the Summerlin community—wanted the stadium to set new standards for a minor league baseball venue. And food was an integral part of that mission. “We really wanted to focus on elevating the classics,” says Summerlin Vice President of Marketing Danielle Bisterfeldt. “We taste-tested more hot dogs, buns, pretzels and anything you could imagine to make sure we were getting the best quality we could deliver at the ballpark.” The team reached out to chefs across the country, but realized the best talent was right here in Las Vegas.
Brian Howard, the chef and owner of the acclaimed Sparrow + Wolf in Chinatown, was recruited to handle the ultimate ballpark staple—the hot dog—with Flydog. He considers himself a connoisseur of the classic American snack. “Two things I eat when I go to every city are hot dogs and pizza,” he says. “I’ve definitely had my fair share and, with the emotional connection between baseball and hot dogs, there’s just a nostalgia there.”
Although hot dogs have never been served at one of his restaurants, Howard says he’s a “sausage maker by trade,” dating back to his days on the Strip at Comme Ca in the Cosmopolitan. Ingredients and preparation are key. He puts a twist on a traditional Chicago dog by using a smoked cheddar brat and curry aioli with peppers, tomatoes and relish on a poppy seed bun. Another dog, called the Heater, utilizes a hot link made from Berkshire pork and is topped with Calabrian chili relish, kewpie mayo, spicy mustard and parmesan cheese on a potato bun. The Hercules, a take on a Coney Island dog, buries a foot-long Hebrew National in dry-aged beef chili, pickled mustard seed and sweet onion jam. Yet, the most enticing option could be the Jetsetter, mixing exotic flavors like banh mi pickles and cilantro mayo with a wagyu beef frankfurter from Snake River Farms. “They run a no-waste program,” says Howard of the northwest supplier. “They took all that trim and turned it into a hot dog. It’s absolutely delicious. The fat-to-protein ratio creates this really magical emulsification and flavor profile you’re not going to get out of a regular mixed pork or beef frank.”
The hot dogs are refrigerated in custom carts throughout the stadium. None sit in water. Instead, they’re seared on a griddle-top to retain taste and texture. It’s up to the in-house stadium team to make sure Howard’s vision is carried out during every game. “We have a kitchen where we produce most of the food. And then the food gets distributed to the stands where it’s finished,” says DeLucia about coordinating with outside chefs and concepts.
That level of care and attention-to-detail is also seen in the lineup of Italian cuisine by Ferraro’s Italian Restaurant and its extension brand Pizza Forte. “We do a Roman style pizza, which is not quite a Sicilian but a little bit thicker than a New York style,” says Domenico “Mimmo” Ferraro, who runs the family business with father Gino. “We’re doing the same quality of pizza we’ve done in Ferraro’s restaurant, as far as the ingredients go, for the last 34 years.”
Three different pizzas—Margherita, cup-and-char pepperoni and an Aviator’s special of meatballs, ricotta and basil—are served in the Pizza Forte cart on the main concourse. A Ferraro’s entree cart near the outfield offers a warm meatball sub with fresh mozzarella, pesto and a sprinkle of parmesan, as well as hot pressed-to-order panini sandwiches with imported meats and house-made herbed focaccia bread.
Ferraro’s regulars will be eager to see the restaurant’s Insalata Mimmo available. “It’s an heirloom tomato salad with avocados, fresh mozzarella and red onion in a balsamic vinaigrette, finished off with fresh basil and a balsamic reduction,” says Ferraro. “That’s been on the menu at the restaurant for close to 20 years and it’s the most popular salad.”
That’s just the beginning. BBQ Mexicana, a ballpark version of Susan Feniger and Mary Sue Milliken’s grab-and-go concept at Mandalay Bay is already earning raves for its burnt ends burrito. The mac ‘n’ cheese bar by the Goodwich lets customers choose from jalapenos, bacon, potato chip pieces and other toppings. Giada, the namesake Vegas restaurant by celebrity chef Giada de Laurentiis, is making meatballs, arugula salad and lemon ricotta cookies available to guests in private suites—and Giada’s signature frozen rosé (or frosé) is available stadium-wide.
Other drinks with a localized touch include Aviator Ale—a mild, hoppy, golden ale—by local brewery Tenaya Creek and a selection of cocktails by mixologist Tony Abou-Ganim. Tito’s Turbulence with Tito’s Handmade Vodka, Summerlin Swizzle with Bacardi rum and a house Margarita with Herradura Silver are prepared carefully with juices and ingredients to not overwhelm the natural taste of the base spirits. The Sunsplash, made with citrus juices and Ketel One Oranje, is served exclusively at the Hangar Bar near the ballpark’s already famous swimming pool in the stands.
Although every element of the stadium, from the comfortable mesh seats to the high-tech video wall, was designed with high living in mind, prices are kept at attainable levels, whether it’s the tickets or food. A Hungry Hot Shots children’s meal provides a hot dog, potato chips, apple and juice box in a little suitcase for $7, while the party decks have an all-you-can-eat picnic spread of burgers, baked beans, nachos, cookies and more for $25. “Something for everyone is how we see it,” explains Bisterfeldt. “That’s the whole story behind the ballpark. It’s the best hospitality experience we could offer.”
