If Four Winds Field at Coveleski Stadium rewrote “Take Me Out to the Ball Game,” the lyrics “buy me some peanuts and Cracker Jack” could be replaced with “buy me some churros and loaded tots.”
Like most minor league teams, the South Bend Cubs curates its own culinary creations. Each new season is a chance to bring something new and unique to fans by adding to their carefully cultivated squad of dietary delights.
“Overall, this is probably one of our smallest concession swaps over menus from season to season,” executive chef Josh Farmer says about the shakeups in this year’s concession lineup. “… Really, we’re trying to find that happy medium of being able to offer something for everyone and not take away something that somebody already loves.”