Leading off, Chef Elizabeth Meinz created the “Grand Slam Flannel Dog,” ($10) a Schreiner’s hand made hot dog topped with corned beef, potatoes, jalapenos, house made sauerkraut, mustard and a fried egg on a freshly baked bun. This mouthwatering combination of explosive flavors pays homage to Orange Table’s exclusive “Flannel” menu of green, red or white hashes, popular with locals and visitors alike.
Throwing a curve ball at traditional “boxed lunch” Orange Table introduces their version of the spring-training staple. Orange Table (OT) Lunch Boxes ($12) will include a choice of the following:
Home Run Rueben Sandwich
Bases Loaded Pickled Egg and Fried Caper Sandwich
Stadium Chicken Sandwich
All OT Lunch Boxes include falafel chips, an OT Scooby Snack and bottled water in a handy portable sack.
Rounding out the food groups, Orange Table’s famous bar will be pouring their signature “Breakfast in Bed” cocktail ($6 after all Spring Training games, regularly priced at $8). This cold libation combines Butterscotch Schnapps, Spiced Rum and freshly squeezed orange juice with a sidecar of bacon. Its so good, game attendees may opt to stay for a double header.
“We love baseball and supporting our local community,” said Meinz. “Come join us for a relaxing afternoon of day-drinking and nourish yourself with ourspring training eats.”
About Orange Table: Orange Table is operated by GM and Chef Elizabeth Meinz, and owned by Craig and Alissa Pierson and Matthew McCurley. Orange Table is located at 7373 Scottsdale Mall Suite 6, next to the Scottsdale Museum of Contemporary Art (SMoCA) and offers free Wi-Fi.
Orange Table serves breakfast and lunch favorites daily from 7 a.m. to 4 p.m. Orange Table has extended Happy Hours from 4 p.m.-8 p.m. Wednesday through Sunday and game days starting February 22, 2012. Orange Table also participates weekly in the Old Town Farmer’s Market on Saturday mornings from 8 a.m. – 1 p.m. at 2nd Street and Brown in Scottsdale. Orange Table was honored as one of Phoenix’s “Best Breakfasts,”
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