Show 494, October 8, 2022: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part One

Henry Pineda of Lola's MFK

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7 days. Dinner will eventually follow. Chef Henry operates Lola’s by MFK with his wife and business partner, Amanda “Panda” Pineda.

“Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.”

“Pineda has worked in restaurants since age 18 starting at Mama Cozza’s in Anaheim. He’s also cooked at Orange Hill in Orange; ADYA in Anaheim; Starfish in Laguna Beach; Shabu Shabu in Santa Ana; Smoking Ribs in Garden Grove; and The Penthouse inside The Huntley Hotel in Santa Monica. Pineda opened MFK by Aysee’s original location on the border of Anaheim and Buena Park in 2016 at age 26. That restaurant tragically burned down one night in September 2020 when a fire spontaneously broke out.”

Pineda’s Brunch classics include Lola’s Crispy Sisig, Adobo Fried Rice Omelet, Ube Pancakes, Sweet Avocado Pancakes and Ube Tres Leches French Toast. Lola’s beer and wine license just came through so Filipino craft beer (unusually on tap) and exotic fruit-based libations will soon appear on the menu.

Chef Henry takes a break from the Brunch rush to join us with spatula in hand.

Show 494, October 8, 2022: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part Two

Henry Pineda of Lola's MFK

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7 days. Dinner will eventually follow. Chef Henry operates Lola’s by MFK with his wife and business partner, Amanda “Panda” Pineda.

“Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.”

“Pineda has worked in restaurants since age 18 starting at Mama Cozza’s in Anaheim. He’s also cooked at Orange Hill in Orange; ADYA in Anaheim; Starfish in Laguna Beach; Shabu Shabu in Santa Ana; Smoking Ribs in Garden Grove; and The Penthouse inside The Huntley Hotel in Santa Monica. Pineda opened MFK by Aysee’s original location on the border of Anaheim and Buena Park in 2016 at age 26. That restaurant tragically burned down one night in September 2020 when a fire spontaneously broke out.”

Pineda’s Brunch classics include Lola’s Crispy Sisig, Adobo Fried Rice Omelet, Ube Pancakes, Sweet Avocado Pancakes and Ube Tres Leches French Toast. Lola’s beer and wine license just came through so Filipino craft beer (unusually on tap) and exotic fruit-based libations will soon appear on the menu.

Chef Henry takes a second break from the Brunch rush to rejoin us with spatula in hand.

Show 473, May 7, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Mother’s Day best wishes to all the stellar Moms out there…Should be more than one celebration annually!

The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.” The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 473, May 7, 2022: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One

Hugo Miranda

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers…

Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. The Main Team Store at Angel Stadium carries exclusive items that you can’t buy anywhere else. The Team Store is open Monday through Saturday from 10:00 a.m. to 5:00 p.m. (On Game Days the Team Store closes 3 hours before the gates open to prepare for the game.)

Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Show 473, May 7, 2022: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two

Hugo Miranda

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers…

Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. The Main Team Store at Angel Stadium carries exclusive items that you can’t buy anywhere else. The Team Store is open Monday through Saturday from 10:00 a.m. to 5:00 p.m. (On Game Days the Team Store closes 3 hours before the gates open to prepare for the game.)

Our continuing guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

May 7: Matzo Project, Jonathan Cristaldi on Ventoux AOC, Angels Baseball Food

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Matzo Project, Brooklyn, NY Part One
Segment Three: The Matzo Project, Brooklyn, NY Part Two
Segment Four: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One
Segment Five: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two
Segment Six: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One
Segment Seven: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two
Segment Eight: “Ask the Chef” with Producer Andy Covering for Chef Andrew

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast. The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vacaand Broadway by Amar Santana.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Ashley Albert and Kevin Rodriguez of the Matzo Project

The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.”

“Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Instead, they created a super-snappy, extra-sturdy, crazy-versatile cracker that goes with virtually every single thing they’ve tried to put on it.”

“Ashley had been tinkering with the idea of updating matzo for nearly 20 years and casually mentioned it to Kevin when they were charting about him making a change. He began experimenting in his kitchen.”

“The two would taste test Kevin’s recipes while Ashley started sketching out plans for The Matzo Project’s branding and packaging. That work led to their muse – the grandmother on their box – asking “Would it kill you to try something new?”

“After selling out their first trial batch in a single day, the two moved out of their tiny commissary kitchen and into a larger Kosher bakery in Brooklyn to take their unleavened show on the road.”

“While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.”

The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

“The Bubbe” of The Matzo Project has given Ashley and Albert permission to join us. She is thinking we’re looking skinny…

Sommelier and Wine Journalist Jonathan Cristaldi

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate: the influence of the mountain creates a wide variation of temperatures between days and nights.”

It covers some 14,000 acres of vineyards with the resulting wines being 54 per cent Red, 38 per cent Rose and 8 per cent White. There are 150 wineries in the AOC representing private ownership, co-ops and negociants.

“Vines have been grown in the Ventoux area since ancient times; archaeological digs around the village of Mazan uncovered a potter’s workshop dating from the 1st century BC, where the first known wine amphorae in France were produced.”

“The vineyards flourished during the Avignon Papacy, and over the centuries Ventoux wines, alongside other leading French wines, were served to the kings of France at the Royal Court.”

Wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Hugo Miranda

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers…

Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items.

Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.)

The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Matzo Project, Brooklyn, NY Part One
Segment Three: The Matzo Project, Brooklyn, NY Part Two
Segment Four: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One
Segment Five: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two
Segment Six: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One
Segment Seven: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two
Segment Eight: “Ask the Chef” with Producer Andy Covering for Chef Andrew

Show 453, November 27, 2021: Roxy’z Eat & Drink by Zov’s, Anaheim, with Armen Karamardian Part One

Armen Karamardian of Zovs

Roxy’z Eat & Drink by Zov’s is a new concept with a full patio in the space at the corner of E. Katella Ave. and S. State College Blvd. in Anaheim that originally opened as a Zov’s. The establishment just debuted at the start of the month. It’s a bit more casual than Zov’s. Perfect for a business lunch, a group gathering or a quick bite with a craft beer before heading off to Angel Stadium or Honda Center. Everything is scratch-made including the bar mixers. Roxy was Zov’s astute Mother and the restaurant is a loving tribute to her. Ample free parking is on-site.

On tap there is a serious bar program at Roxy’z. There are a rotating selection of Signature Cocktails and ten craft beers on tap plus a hand-selected assortment of distinctive bottled brews. Signature Cocktails include the Cucumber Greenie which is Tito’s Vodka, fresh-pressed cucumber and lime juice with pineapple/habanero shrub and house-made ginger beer. A complimentary selection of wines by the glass and bottle, too.

Naturally there is an assortment of hand-crafted pizzas on the menu. A standout is the Spicy Lamb Sausage with house-made lamb sausage, caramelized onions, pickled fresno chile, harissa, feta and organic tomato sauce. A signature is the Buttermilk Fried Chicken Sandwich with crispy buttermilk fried chicken, kale and napa cabbage slaw, a fresh pickle spear, chipotle and served on a toasted brioche bun. An appealing starter is the Pork Belly Hummus with slow-braised Duroc pork belly, house hummus, sumac, harissa and served with warm pita. An eye-catching dessert is the Apple Pie Pizza which is perfect for sharing.

Happy Hour is from 3 to 6:00 p.m. Monday through Friday. $9.95 cocktails including Roxy’z House Margarita and Tito’s Moscow Mule with snacks like Eggplant Fries ($7.95) and Two Shrimp Tostados ($9.95.)

Roxy’z is part of the long-running and still growing Zov’s restaurant collection. “Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution and a locals favorite. The restaurants feature her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment.”

Second generation restaurateur Armen Karamardian is our guest with a Buttermilk Fried Chicken Sandwich at the ready.

Show 453, November 27, 2021: Roxy’z Eat & Drink by Zov’s, Anaheim, with Armen Karamardian Part Two

Armen Karamardian of Zovs

Roxy’z Eat & Drink by Zov’s is a new concept with a full patio in the space at the corner of E. Katella Ave. and S. State College Blvd. in Anaheim that originally opened as a Zov’s. The establishment just debuted at the start of the month. It’s a bit more casual than Zov’s. Perfect for a business lunch, a group gathering or a quick bite with a craft beer before heading off to Angel Stadium or Honda Center. Everything is scratch-made including the bar mixers. Roxy was Zov’s astute Mother and the restaurant is a loving tribute to her. Ample free parking is on-site.

On tap there is a serious bar program at Roxy’z. There are a rotating selection of Signature Cocktails and ten craft beers on tap plus a hand-selected assortment of distinctive bottled brews. Signature Cocktails include the Cucumber Greenie which is Tito’s Vodka, fresh-pressed cucumber and lime juice with pineapple/habanero shrub and house-made ginger beer. A complimentary selection of wines by the glass and bottle, too.

Naturally there is an assortment of hand-crafted pizzas on the menu. A standout is the Spicy Lamb Sausage with house-made lamb sausage, caramelized onions, pickled fresno chile, harissa, feta and organic tomato sauce. A signature is the Buttermilk Fried Chicken Sandwich with crispy buttermilk fried chicken, kale and napa cabbage slaw, a fresh pickle spear, chipotle and served on a toasted brioche bun. An appealing starter is the Pork Belly Hummus with slow-braised Duroc pork belly, house hummus, sumac, harissa and served with warm pita. An eye-catching dessert is the Apple Pie Pizza which is perfect for sharing.

Happy Hour is from 3 to 6:00 p.m. Monday through Friday. $9.95 cocktails including Roxy’z House Margarita and Tito’s Moscow Mule with snacks like Eggplant Fries ($7.95) and Two Shrimp Tostados ($9.95.)

Roxy’z is part of the long-running and still growing Zov’s restaurant collection. “Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution and a locals favorite. The restaurants feature her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment.”

Second generation restaurateur Armen Karamardian continues as our guest with a Buttermilk Fried Chicken Sandwich at the ready.

Show 430, June 19, 2021: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part One

Eric Ursua and Omar Almaraz in the KLAA AM 830 Studios

Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar is with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about collectible Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season as a result of its popularity. There is also a new top dog at Angel Stadium and it’s a premium Hoffy hot dog.

Beer on tap is back at Angel Stadium. A great destination is the Saint Archer Brewery. They test limited production craft beers at Angel Stadium for stadium guests. Also known for the Saint Archer Pretzel.

Melissa’s is the Official Produce Supplier at Angel Stadium. The Melissa’s Street Cart Fresh Fruit Cups with Tajin are available In-Seat as well as at the Corner Markets. A stellar use of Melissa’s signature Baby Dutch Yellow Potatoes is at Spuds. Look for the Loaded Dutch Potatoes with 16-hour Smoked Pork Butt, Barbecue Sauce. Nacho Cheese, Sour Cream, Green Onions and topped with Crispy Fried Onions and served in a souvenir Halo Baseball Helmet.

A tempting variety of sweet goodies are a signature at Angel Stadium. The treats are unusually freshly baked in-house.

Show 430, June 19, 2021: Legends Hospitality at Angel Stadium with GM Eric Ursua and Chef Omar Almaraz Part Two

Eric Ursua and Omar Almaraz in the KLAA AM 830 Studios

Omar Almaraz is the Chef for Legends Hospitality here at Angel Stadium. Chef Omar continues with us in-studio along with his General Manager, Eric Ursua, to highlight what’s new in Angel Stadium food and beverage for the 2021 season. We’ll also talk about collectible Halo merchandise highlights. Chef Omar is particularly proud of the Big A Burger which is a luxe burger creation as well as a destination food outlet. A second location was added for this season as a result of its popularity. There is also a new top dog at Angel Stadium and it’s a premium Hoffy hot dog.

Beer on tap is back at Angel Stadium. A great destination is the Saint Archer Brewery. They test limited production craft beers at Angel Stadium for stadium guests. Also known for the Saint Archer Pretzel.

Melissa’s is the Official Produce Supplier at Angel Stadium. The Melissa’s Street Cart Fresh Fruit Cups with Tajin are available In-Seat as well as at the Corner Markets. A stellar use of Melissa’s signature Baby Dutch Yellow Potatoes is at Spuds. Look for the Loaded Dutch Potatoes with 16-hour Smoked Pork Butt, Barbecue Sauce. Nacho Cheese, Sour Cream, Green Onions and topped with Crispy Fried Onions and served in a souvenir Halo Baseball Helmet.

A tempting variety of sweet goodies are a signature at Angel Stadium. The treats are unusually freshly baked in-house.