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MLB Spring Training facilities bring the flavor, thanks to Sportservice 

VOL 27 ISSUE 8, Feb. 23, 2026

Main caption:  Camelback Ranch in Arizona recently hosted local media and partners to showcase the Los Angeles Dodgers’ back-to-back World Series trophy and introduce new food items at the stands. Pictured is the Delaware North Sportservice leadership team from left to right: Matthew Hutteman, premium manager; Marisa Rico, concessions manager; Alex Acosta, sous chef; Killian O’Donnell, general manager; Noemi Valencia, coordinator and supervisor; Michael Gonzales, IT manager; and Chris Fontilla, warehouse supervisor.

With Major League Baseball (MLB) Spring Training underway, Sportservice – Delaware North’s sports hospitality business – is back in action at ballparks across Arizona and Florida, delivering the bold, high‑quality culinary experiences fans have come to expect.  

Similar to its operations at 10 MLB ballparks throughout the season, Sportservice’s spring training menus showcase creativity, local flavor and elevated game-day favorites. 

At Camelback Ranch in Glendale, Ariz., spring training home of the Chicago White Sox and World Series Champions Los Angeles Dodgers, the culinary team has created some fun and delicious offerings: 

Camelback Ranch, home to MLB spring training for the Chicago White Sox and Los Angeles Dodgers, is featuring new menu items such as a footlong corn dog coated with Hot Cheetos dust, street corn and a veggie brat bowl.
  • South Sider Bowl: Vienna Mike Ditka Sausage, seasoned rice, hatch chili queso, peppers, onions and jalapenos. 
  • Footlong Corndog: Corndog dipped in Cheeto oil, crusted in Hot Cheetos dust and topped with chili-lime crema and cotija cheese. 
  • Souvenir Helmet Street Corn: Fire-roasted corn topped with chili-lime crema, cotija cheese and cilantro. 
  • Veggie Brat Bowl (Vegan): Beyond plant-based sausage, seasoned rice, vegan queso, peppers, onions and jalapenos. 
  • Carne Asada Fries: Seasoned fries, carne asada, pico de gallo, guacamole and hatch chili queso. 
  • Meatball Sub: Topped with house-made marinara and provolone cheese and served on a rosemary hoagie bun. 
  • Cheese and Pepperoni Artisan Flatbreads 
  • Fried Pickles with house sauce 

Fans can also enjoy exclusive frozen yogurt flavors from ZOYO: 7th Inning Citrus (vanilla and yuzu flavors) and South Side Swirl (classic chocolate and vanilla twist). 

The new items garnered media coverage from Phoenix New Times and AZ Big Media. Watch a fun social media clip featuring Killian O’Donnell, Delaware North’s general manager at Camelback Ranch. 

At Scottsdale Stadium, led by General Manager Walt Farris, spring training home for the San Francisco Giants, the culinary team is serving up: 

Torta with pulled pork
Navajo Taco
Strawberries and Cream

  • Italian Beef/Sausage Combo: Grilled Italian sausage link topped with slow-simmered Italian beef, served in a fresh-baked hoagie roll. 
  • Giant Polish Sausage: Footlong Maxwell Street all-beef Polish sausage on a fresh-baked bun, finished with sauerkraut and stone-ground mustard. 
  • Smoked Pulled Pork Torta: Slow mesquite-smoked pulled pork on a house-made bolillo bun served with lettuce, tomato, ancho chipotle mayonnaise and guacamole. 
  • Navajo Taco: Freshly made fry bread layered with refried beans, chicken tinga, lettuce, pico de gallo and cotija cheese. 
  • Loaded Mac and Cheese: White cheddar mac and cheese topped with slow-smoked beef brisket, served in a souvenir helmet. 
  • Giant Pretzel: Giant 24-ounce Bavarian pretzel served with three house-made toppings: Ghirardelli sea-salted peanut butter-caramel-chocolate sauce, jalapeno cheese and spicy sweet mustard. 
  • Strawberries and Cream: Traditional Mexican-style fresh strawberries in a sweetened cream, topped with whipped cream and chocolate sprinkles. Served in a Giants souvenir wine glass.