Already a ballpark that is known for its unique food selection, Joseph P. Riley Jr. Park will have even more options this year. The Charleston RiverDogs (Low A; Sally League) have unveiled a new slate of menu items that tap into the local culinary scene, and bring a diverse slate of offerings to the ballpark.
In the past, Riley Park’s food selection has gotten attention from outside of baseball circles, with the likes of Rachael Ray, Alan Richman, Southern Living, and others praising its options. Still, the RiverDogs took the opportunity to spice things up for 2016.
“Our goal every season is to develop fun and exciting menus for our fans to enjoy at the ballpark,” said F&B Director Josh Shea. “This being the 20th season at The Joe, we felt it was the right time to have creative changes in our overall setup and food options this season and to stay current with food trends.”
Shea, who worked with food guru John Schumacher for three years, is now the Top Dog in the RiverDogs’ F&B division as Schumacher departed to chase his longtime dream of owning his own restaurant. (“Harold’s Cabin” is located on the corner of Congress & President streets in downtown Charleston and is set to open soon.) Shea, along with Assistant F&B Director Jay Weekley, are carrying on Schumacher’s legacy with their unique and creative food ideas at the park.
“We’ve got an entire list of new items at The Joe,” said Shea. “I truly believe that there is something new for every fan as we celebrate the 20th year at The Joe while we retain some of our popular favorites. Overall, I’d say that the selections for this year will be exciting and will push our ballpark food to another level.”
Here is a rundown of new food items and concession stands:
The additions here are the Picnic Dog and the Hawaiian Dog. The Picnic Dog is an all-beef Hebrew National six-inch dog topped with slow-cooked baked beans and topped with Jalapeno bacon. Those looking for a tropical spin can look no further than the Hawaiian Dog, which is piled high with pineapple relish and topped with lemon and herb aioli.
Returning from last season is the Southern Kimchi Dog, a frankfurter that brings the best of the Lowcountry and Korean cuisine. Capped with the seemingly unorthodox combination of local kimchi and shredded collard slaw with toasted sesame and soy dressing adorned with sweet piquant peppers on top, you’ll be wondering why no one has ever tried this before.
Known for its hot pizza and refreshing beershakes, the Pie House returns with new food items and a new location, as it is sliding into the former Taco Stand spot.
The Palmetto Biscotti shake combines Biscotti cookie dough with vanilla ice cream, caramel syrup, and Palmetto espresso porter brew to create an amazing one-of-a-kind beershake experience.
New at the Pie House in 2016, the Drunkin’ Brat is a bratwurst cooked to perfection and placed in an Italian pep roll and topped with beer cheese. Making a return to the Pie House, the 24-ounce Soft Pretzel is served in a pizza box set with sides of marinara, garlic butter sauce and beer cheese. For the first time in its history, the Pie House will also feature dessert pies in a variety of flavors.
Now operating out of the former Pie House location next to Scoops, the stand will once again offer the popular Kitchen Sink Nachos, which includes everything in the kitchen but the kitchen sink, as well as a brand new offering of rice bowl combinations.
New offerings at Chelsea’s include the Lowcountry Bowl, served with Spanish seasoned rice and topped with pulled pork, smoked collard greens, mac-n-cheese and drizzled with appetizing barbeque sauce. The Southwestern Chicken Bowl is served with Spanish rice and topped with Chipotle shredded chicken, roasted corn salsa, black beans, cilantro coleslaw and drizzled with lime-infused crema. Finally, the Spicy Chorizo Bowl includes Spanish rice topped with tasty Chorizo, roasted corn salsa, black beans, cilantro slaw and drizzled with lime-infused crema.
A new Kids Meal highlights some of the new menu offerings at Scoops that includes a basic grilled cheese sandwich on Texas toast served with fresh seasonal fruit. The Uptown Grilled Cheese features smoked Gouda cheese with a crispy slab of peppered bacon and sliced fresh tomatoes and is grilled to golden perfection. The All-American Grilled Cheese features a hefty five slices of American cheese grilled until its golden brown and gooey. The Brie & Blueberry Grilled Cheese features a savory and creamy brie topped with fresh blueberries to offer the perfect combination of sweet and flavorfu
Located next to the Palmetto Beer Garden, the stand features smoked brisket sandwiches, pulled pork sandwiches, and the brisket ramen bowl. It returns in 2016 with a pair of new menu items.
The Sweet-N-Sour Duck Wing Bowl provides a hearty portion of duck wings brined in down-home sweet tea and smoked to perfection. This latest edition to Smokin’ Joe’s is tossed in sweet-and-sour sauce, placed on top of a tasty ramen bowl and served with fresh veggies. The Burnt End Sandwich is a slow-cooked beef brisket chopped and cooked once more in a Memphis-style barbeque sauce that is placed on an Italian pep roll and topped with pickles.
State Fair is a new stand that will be located right beside the Spinx Grab-N-Go stand.
Among its items is the Chicken-N-Double Waffle Burger, a chicken burger dipped in waffle batter and deep fried, and then placed between two waffles and drizzled with Siracha honey sauce.
The Rolled-Up RiverDog is a new take on the classic RiverDog combination (hotdog with slaw, pickled okra, barbeque sauce) that is rolled up in an egg roll and deep fried.
The State Fair will also feature the Deep Fried Pecan Pie Cheesecake on a Stick, because all of the best things in life come deep fried and skewered.
In a unique partnership with Spinx, this stand will be strategically located right when one walks up the stairs through the Riley Park main gate. It will serve as a quick stop for those fans looking to grab an ice-cold Pepsi, water, beer or snack without having to wait in long lines. Grab-N-Go will be stocked with fresh fruit, gluten-free bars, popcorn, peanuts and a variety of new ballpark snacks.
Dave’s Country Kitchen
This concourse stand, named in honor of RiverDogs President and General Manager Dave Echols, will offer fans a wealth of Lowcountry inspired options near the front gate.
The Shrimp-N-Grit Corn Dog offers savory shrimp and familiar Lowcountry grits formed and placed on a stick which is coated in hushpuppy batter and fried to a deep golden brown and served with tomato gravy.
The Chuck Town Hot Brown is the RiverDogs’ spin on the classic Kentucky hot brown. It features Texas toast, topped with a fresh, grilled shrimp cake, pablano queso, sliced pickled green tomato and topped with crispy Jalapeno bacon.
The Country Kitchen also offers plenty of Dave’s favorites including pickled shrimp, alligator sausage and pickled okra fries.
This new concession portable located adjacent to Dave’s Country Kitchen features new French fry options along with an assortment of craft beer. Along with its abundance of craft brews, Spuds-N-Suds offers the Charleston Poutine, a pure Carolina gumbo poured over the top of a double beer-battered curly fry and finished with fresh herbs grown on-site.