Chef John DiMartini from Miller Park in Milwaukee, Wis.
Chef John DiMartini treats guests at Miller Park like family with one of the venue’s popular offerings: the spaghetti-stuffed meatball. Blending tradition with innovation, the dish is a jumbo-sized ball of premium meats with a surprise inside.
To create the meatball, the chef mixes veal, pork, ground beef and seasonings to create a ¾-pound ball. Then add a pocket in the concoction, stuff it with buffalo mozzarella and al dente spaghetti, and close the ball around it. The entire thing is then baked and simmered in marinara sauce, topped with provolone cheese, pecorino romano and more marinara sauce, and served with garlic bread. All the meat is from a local vendor and the bread comes from a local bakery.
The chef admits that he uses the meatball recipe at home, and, “It’s the one my mother used and my grandmother used. I just kept it because it’s what I really like.”
Served in Miller Park’s concession stands, the meat treat has become a hit. “It’s just a big, giant meatball, stuffed with cheese and spaghetti,” the chef said. “It’s comfort food.” The park introduced the dish last year and have kept it around because of the great response.
Although the tastes of the dish are familiar, the presentation is something new, which DiMartini strives for. “[Fans’] palates have changed over the years,” DiMartini said. “They’re looking for something different.”
Contact: (414) 902-4708
Executive Chef John DiMartini
Miller Park, Milwaukee, Wis.
Delaware North Companies
When it comes to what he does best, chef John DiMartini keeps it simple. “I like basic cooking—three to four ingredients,” he said. “Nothing really complicated. Those are the best dishes.” Although he’s a trained professional with years of experience, he sticks to his roots.
DiMartini attended the Pennsylvania School of Culinary Arts and worked at a variety of restaurants before moving to Chicago and working in hotels for 12 years. He joined Sportservice in 2010, bringing with him a love of Italian food and the desire to try new things. “Every day is fun,” he explained. “We have a flexibility to change things as we see fit. The creativity is unlimited as far as what we can do and what we can dream up. I’ve never heard the word ‘no’ to the chefs when we wanted to try something or come up with an idea.”