This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Photos: The Dodgers Debut New Ballpark Food With A Gourmet Twist
Dodger Stadium executive chef Jason Tingley has been working for months ahead of Opening Day to reinvent the menu for this season, branching out beyond the typical cheese nachos and pretzels. On any given day, he can be found wearing a chef's hat and coat running around the stadium.
Dodger Stadium executive chef Jason Tingley strikes a pose at Dodger Stadium as he reveals the new menu items for the upcoming season. (Photo by Kristie Hang/LAist)
Last year, Tingley went for a maximalist street food vibe, topping bacon-wrapped hot dogs with Hot Cheetos and stuffing pizzas with Dodger Dogs. This year has plenty of exciting new flavors, but they have a slightly more gourmet twist, which makes sense given his fine dining background with Patina, L'Orangerie, and Water Grill. One of the most exciting parts of this year's revamp is that all the hamburgers at Dodger Stadium will be made with premium American-wagyu meat. Tingley also told LAist that the two new items he's most excited about are the BBQ Chicken Wings Bundle and the Gouda Kobe Burger, which has a few touches from the fine dining world.
"The smoky Gouda cheese is melted on a 1/3 lb. premium wagyu burger and topped with caramelized onions, pickles, and our unique Thousand Island dressing," said Tingley.
The Smoked BBQ Wings new to the menu this year are smoked on BBQ hickory wood for 3 ½ hours and is topped with a BBQ honey vinegar sauce. This is the first item the Dodgers are making as a "bundle."
"Fifteen BBQ wings are served with fries and veggies sticks and two soft drinks," Tingley said, "It's meant to be shared between two people."
There are currently 6 new items that will be ready to launch once the season starts in April that we've previewed in the gallery above. Tingley made sure to offer options for people who are vegetarian, vegan or gluten-free. There will also be a slew of new specialty alcoholic drinks that will debut as well.
Sponsored message
Chef Tingley also exclusively told LAist that he will be debuting a chili cheese tamale soon, a vegetarian pizza and a fried monkey bread dessert. He also plans to do a mid-season revamp depending on the feedback he gets from the new dishes.
The Dodgers' home opener will be Tuesday, April 12, when they host the Arizona Diamondbacks.
You come to LAist because you want independent reporting and trustworthy local information. Our newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our connected community. We are free to tell the full truth, to hold power to account without fear or favor, and to follow facts wherever they lead. Our only loyalty is to our audiences and our mission: to inform, engage, and strengthen our community.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Senior Vice President News, Editor in Chief
