Steven Stewart's First Blog - The day has finally come...

After “somehow” missing the message the last time I was supposed to write a blog and getting tired of other people bugging me about it, here it is! The excuse of it not being in my job description just doesn’t cut it. Plus, I figured that if I wrote one of these every once in a while, it would give them a little more time between their blogs so they can think of something to write.

I will give you all a brief background about myself. I graduated from UW-LaCrosse in the summer of 2007 after I finished my Operations Internship with the Mallards, with a degree in Recreation Management. The following summer I was offered a Seasonal Position to try and help out the rest of the office get the park ready for the season, as well as help with managing the main concession stand. I am back again this summer to try and make it even better and easier for everyone. In the off-season, I have had the pleasure of helping out Chef Boyer by cooking at Rookies.

I am just like everyone else and like to relax with some friends and enjoy some refreshing drinks. Which brings me to my topic of my blog……………Local Taverns. I would like to know where people like to enjoy these beverages and why? Some people like going downtown Madison to the college bars because that is where “everyone” goes and you will see a lot more people. Others like to go to the National Chain Bars because they are a little better known for a wider range of age groups. And then there are the local bars that you see all over, but never really know what is going to be inside. Truthfully I kind of like the local “hot spots” because you tend to get better service than the other bars, plus it won’t cost you an arm and a leg for the night. But, what is the best part about the local taverns? It has to be the BAR BURGERS. You get that urge where you want to get a nice thick burger at a decent price, and the only thing that comes to mind is a Bar Burger. Usually the tavern is owned by brothers, a husband and wife, or it has been in a family for generations. That creates a nice family friendly atmosphere -which can be hard to find these days. If you are at a local tavern, you are more than likely still able to watch a particular sports game on the television. If it is busy at the tavern you are at, then you also have a better chance of getting the game you want to see on the television than if you were at a “college bar.” It is always interesting to think “Who came up with that or why is it called what it is called?”

Because each place is so unique, that is what makes them so different. Whether it is the jokes and stories from the bartender or locals, specialty drinks, no running water in the bathrooms, or even the “Jumbo Burgers,” each place has its own followers. Yes, I can say that I have been to a bar with no water in the bathrooms and all I have to suggest is make sure you go during the summer and also during the day.(Don’t worry, it did have outhouses for customers to use.) So if any of you want to go there, let me know and we will go. Just make sure we don’t go on the last Wednesday of the month because it is their infamous “Stinky Cheese Night.” I have never been there for it, but I heard that it is standing room only and something that will just amaze you.

So I want to know……..what are some of the good local taverns in the City of Madison? If I can find a free night here or there this summer or am on my way home from the park, where is a good place to stop for a beverage? Well, I hear Vern calling my name (he must have thought of something for me to do around the park) so I better get going and I look forward to hearing your suggestions!

P.S. For those who were wondering, Tony is my cousin.

Boyer's 2nd Post - Now Boarding for Charleston

It’s 9:15 AM EST and I’m sitting at Hartsfield Jackson International Airport in Atlanta. At the bar. Which doesn’t open til 10:30 or whenever they find a bartender. Geez!

I’m on the way to see my new granddaughter in Charleston, SC. She was born Aug 4^th and I haven’t seen her yet. Been looking forward to this trip for a long time. Will be there for three days of fresh seafood, hanging out with my son and his girlfriend, and spoiling the heck out of Emma.

Flew out of Milwaukee at 6 this morning (correct, the bars at Billy Mitchell Int'l weren’t open either). So we left Madison last night, drove to Milwaukee and checked into the Best Western by the airport. They have a great deal. Stay there, leave your car for free and get a free shuttle ride to and from the airport. All for $89. Free parking!

Also stopped and had a Super George burger and a cup of chicken-flavored noodle soup at George Webb’s. I can’t believe there are people who haven’t been to George Webb’s.

Eating breakfast now, Chicken Hash & Grits. This restaurant has the best fried chicken ever but aren't serving it until 10:30. I wish it was 10:30.

So a little about the new food stuff at the park this year. We are having our first tasting of new products next Monday at Rookies. A couple of the food brokers/distributors are bringing in some samples of what they think they need to sell us this year. Then on the 29^th we’re going to the Sysco Complex in Baraboo for them to present us with new ideas.

Which reminds me, all you Mallards fans in need of a more substantial baseball fix than you’re getting from SportsCenter need to stop out at Rookies and see all the new stuff Steve has put up since the end of the season. And spend some money please.

By the way, thank God the BoSox signed John Smoltz.

Boyer's Thanksgiving Special - 1st Post

Being a very old person, I’m not sure what this blog thing is all about but we’re gonna give it the old Mallard’s try.

So Jerrad says I should talk about how some of the menu items come about.

First we look at what we did last year, what was a good seller and what wasn’t. Move some items around, look at any new areas we have for concessions, what those menus should look like etc.

The sales staff at Sysco Foods have been an awesome team helping us with dealing with distributors, suggesting new ideas and getting samples for us to try. Mike Riese, Ron Neusen and Paul Schulz are a great team that provide us with outstanding customer service.

I get all the samples delivered to Rookies in Black Earth by the end of the year. Liz and the boys come out one afternoon and we cook it all up and try it. We sit around the table talking about what we like, how the production fits into the schedule, (is it fried, grilled, or baked, etc). All of which needs to be considered so game-days go smoothly.

There’s Suite food, Tailgate, Duck Blind, and Concession menus all to be considered, revised, changed or sometimes even scrapped.

My favorite part is the daily and weekly specials. Steve & Vern have given me a lot of latitude on trying stuff, some of it sold well, some of it people looked at me like I was crazy. The White Trash Special is a good example. Fried egg sandwich sold well, PB&J didn’t.

And we steal stuff. The Glazer Bacon Cheeseburger was done by a team somewhere in Ohio. There is time spent researching this. All the front office staff are really good about shooting me emails with some great suggestions they’ve heard about.

And you fans always have some great suggestions. Big thanks to Dave Sindberg & the Hockey Guy for all of your help! We’re always willing to try something new.

So of all the stuff we’ve tried in the last 5 seasons I still think the best idea I’ve had is the Dashboard Maynard Bobblehead. Maynard in long flowing robes with a crown of thorns and stigmata.

Now THAT will make ESPN.