Cubs bring in Chicago's top chefs to redesign ballpark cuisine
Posted May 29, 2017 11:00 pm
The Cubs are calling in a new lineup that will serve up more than just peanuts and Cracker Jack.
The Cubs are bringing in some of Chicago's best chefs to serve gourmet, ballpark-inspired dishes at Wrigley Field. Stephanie Izard, Matthias Merges, Jeff Mauro, Rick Bayless and Graham Elliot are the five chefs in the Cubs rotation that will lead their Chef Series for the next three months.
The special dishes will be available at the newly renovated Sheffield Counter on the main concourse, which is near the ballpark's right-field line.
David Burns, executive chef for the Cubs' hospitality partner Levy, said this is one way the Cubs are trying to set a new gold standard for ballpark food.
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