GRDine

There is something magical about going to a baseball game in the summer.  It’s a place where calories are not counted, and hot dogs are considered  health food.  Ok…That is just my delusional stance to justify the junk washed down by a few brews.  However, now I am able to put it all in perspective since the 53^rd Burger was introduced this year.  I can eat three hotdogs, one pulled pork nachos, and several beers and still not reach the magnitude of this beast of a burger.

The 53^rd Burger was made famous this year at the Grand Rapids Whitecaps stadium.  This burger (which should probably be illegal) is constructed using 5 third pound beef patties, 5 slices of cheese, a cup of chili and cheese sauce (oh the fake stuff is good!), and I believe I saw a ton of ranch on there as well.  It could probably feed 100 children in Ethiopia (Who am I kidding?  I could feed several villages.  I still can’t figure out why so many foreigners hate America).   Once the burger is constructed it comes in at 4 pounds (equating to roughly 5,000 calories) and is severed in a pizza box that is unable to shut entirely.

To make this situation even more gluttonous, people continue to try and consume this burger in record pace.  I was told last night that the current record holder has finished in just over 13 minutes.

Ron “The Shovel” Lovelace has had a couple run-ins with the 53^rd Burger.  In his first attempt, he not only consumed the beast, but did so in 17 minutes without trying.  Being the modest individual that he is, he decided he was going to break the record and create a media event around his record breaking attempt.  When I spoke to Ron last night, he seemed very confident that he would not only break the record, but do so by 3 minutes.  The man had champion written all over his face.  I ask to take a celebratory picture prior to his attempt as you will see below.

At the beginning of the third inning, Ron took an approach he had not previously tried; he decided to dip the 8 inch bun in water to allow him to consume the carbs quicker.  I believe this was the wrong approach for any amateur as the water will easily add weight that he was not anticipating.  I have been thinking about how to say this as non-descriptive as possible…but about 4 minutes into the attempt, his body did not agree with the current pace and decided to fight back…Yup he returned his first serving.  According to Whitecap official rules…this disqualified his attempt.

Ron is a champion in our eyes.  He had the courage to not only attempt the record, but declare it to all of Grand Rapids.  GRDine offered him a second chance with a 30 minute break, but he politely declined.

Disclaimer: Seriously…Do not eat this burger.  It will likely take 5 years off your life.  -JD

It is my pleasure to once again bring on a guest blogger to discuss her food experiences in Grand Rapids.  Katie brings us our first non-restaurant post, but which is still entirely relevant to the purpose of this blog: to discuss food experiences only Grand Rapids can provide.  Enjoy this post regarding the Fulton Street Farmer’s Market.  -JD

Note:  While this review is not of a local restaurant, the Fulton Street Farmer’s Market is a Grand Rapids gem that is a must-know/must-do for individuals taking their dining experience from the restaurant to their home!

If you have ever driven down Fulton Street near Fuller Avenue on a Saturday morning in the summertime, you have probably noticed the satchel-toting pedestrians and car-lined street and parking lot of the Fulton Street Farmer’s Market.  Offering a bounty of local Michigan produce and goods, the Market is frequented by conscious individuals who understand the importance of buying and eating local.  The Market carries seasonal produce, flowers and plants, and an eclectic spread of goods such as breads, organic teas, natural soaps and jewelry.  For concerned omnivores, the Market also offers local and naturally-raised meats, as well as gourmet cheeses.  The Market’s offerings vary from week to week, and it is an exciting challenge to base one’s weekly culinary endeavors on what is “in-season” at the time.

This Saturday, when I went to the Market, common produce included lettuce, cucumbers, zucchini, tomatoes, strawberries, onions, peas, red potatoes, peppers and more.  I was amazed at the price of red peppers, .75 cents for one, which are commonly at least triple the price in grocery stores.  For those looking for organic produce, relatively few farmers at the Market are certified organic.  This certification, I was told, can be a lengthy process.  I personally strive to buy as much organic produce as possible but will buy non-organic produce at the Market given the indisputable benefits of supporting local farmers who leave less of a carbon footprint than their large-scale corporate farm counterparts.

Tips for the Farmer’s Market:

1-Bring plenty of cash.

2-Bring a reusable bag with you for carrying goods.

3-Come with a creative mind and be willing to buy produce you may not typically use in your cooking.  New culinary adventures await you!

My personal culinary adventures…from Market to the table:

“Fresh tomato, basil and garlic bruschetta accompanied by olive oil glazed crostinis” -Katie Holmes