In a massive slapdown of every pro-ballpark operator in Wisconsin, the Kansas City Royals announced the renovated Kauffman Stadium will be the first pro venue to feature a frozen-custard store. Why is there no Kopp’s sold at Miller Park? UPDATE: The Royals are wrong, and our readers are smart: The Durham Bulls have served frozen custard at Durham Bulls Athletic Park since 2002.In a massive slapdown of every pro-ballpark operator in Wisconsin, the Kansas City Royals announced the renovated Kauffman Stadium will be the first pro venue to feature a frozen-custard store. Which leads us to ask: Why is there no Kopp’s stand at Miller Park?
The Royals trumpeted the opening of the Sheridan’s Signature Store at Kauffman Stadium as being the only frozen custard store to operate in a professional sports venue in the country. The frozen-custard parlor is located in center field in the new Outfield Experience area.
UPDATE: The Royals are wrong, and our readers are smart: The Durham Bulls (Class AAA; International League) serve frozen custard at Durham Bulls Athletic Park, as the local chain Goodberry’s (shown below) has had carts at the ballpark since 2002.
"We’re fired up to be a part of the renovated Kauffman Stadium and, especially, the new Outfield Experience," said Jim Sheridan, founder of the Overland Park, Kan., based company. "Sheridan’s is proud to call Kansas City home, which makes this a perfect summertime partnership with our hometown baseball team."
The store, which is equipped with flat-screen televisions, will feature several of Sheridan’s signature menu items including the famous "Dirt and Worms" concrete, Royal Turtle sundaes, gourmet hot chocolate, smoothies, fresh-baked cookies and more. The Sheridan’s Signature Store at Kauffman Stadium will operate on the same hours as the Outfield Experience.
Even though it’s not a native invention, frozen custard is a central part of the Wisconsin summer experience; any town worth its salt has a good frozen-custard stand (like the aforementioned Kopp’s or Gilles in Milwaukee, or Michael’s in Madison). Only in Wisconsin would it seem natural to add more butterfat and eggs to ice cream, making it richer and creamier.
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