Aramark Builds Full MLB Hospitality Operation for Field of Dreams
Nearly 300 team members, temporary commercial kitchens, regional menus, and elevated premium dining will transform the Iowa cornfield into a full-scale ballpark operation for the 2026 event.
Aramark Sports + Entertainment built a temporary, full-scale food and beverage operation from the ground up in Dyersville, Iowa, for the 2026 MLB Field of Dreams presented by John Deere, including premium hospitality, concessions, and custom culinary programs inspired by Iowa and the participating teams.
Nearly 300 Aramark team members will support the two-game event, which features the Minnesota Twins and Philadelphia Phillies on Aug. 13 following an Aug. 11 Minor League Baseball matchup between the Iowa Cubs and St. Paul Saints. It marks Aramark’s third year operating food and beverage for MLB’s Field of Dreams event.
Rather than operating from the stadium's permanent infrastructure, Aramark began building its culinary operation weeks before first pitch. Commercial fryers, grills, coolers, freezers, warming cabinets, and other equipment were transported from locations around the country to create fully operational temporary kitchens capable of supporting MLB-level concessions and hospitality service.
“For year three of operating at the Field of Dreams game, we wanted to elevate the experience for fans, matching the uniqueness of the game with our menu offerings. From the food and hospitality to the atmosphere throughout the ballpark, we’re focused on creating memorable moments and an experience that fans will remember long after the final pitch.” – Alison Birdwell, President and CEO, Aramark Sports + Entertainment
Aramark worked with MLB to develop a menu combining Midwestern ingredients with foods associated with Philadelphia and Minnesota. The signature item for the MLB game is Heaven on a Hot Dog, an all-beef hot dog topped with sweet corn relish, corn-bacon jam, and crispy ranch onions, with the name referencing the Field of Dreams film.
Philadelphia-inspired offerings include a cheesesteak with sliced ribeye, caramelized onions, and Cooper Sharp cheese sauce, along with a roast pork sandwich featuring broccoli rabe, sharp provolone, and lemon herb salt. Minnesota is represented by a Juicy Lucy, featuring an Angus beef patty stuffed with American cheese, and a wild rice bratwurst from Kramarczuk’s served with sautéed onions and peppers and stone-ground mustard.
The preceding MiLB game received its own regional menu. The Iowa Cubs are represented by elote bites made with creamed corn, cotija cheese, Tajín, and lime aioli, while the St. Paul Saints inspired a walleye po’boy with crispy walleye, tartar sauce, lettuce, tomato, and creamy coleslaw. Aramark is sourcing select ingredients from Iowa, Minnesota, and Pennsylvania, including locally grown Iowa corn.
Premium guests will receive a separate hospitality menu built around seasonal ingredients. Offerings include grilled filet kabobs, sweet corn arancini, grilled peach and burrata salad, heirloom tomato and corn panzanella, carved smoked tri-tip, seared salmon, and roasted Brussels sprouts.
The temporary operation extends Aramark’s work across major one-off sporting events where traditional venue infrastructure is limited or nonexistent. The company has also provided hospitality for MLB at Rickwood Field, the World Series, NBA All-Star, and the Indianapolis 500, while operating food, beverage, and retail programs at more than 150 professional and collegiate stadiums, arenas, convention centers, attractions, and entertainment destinations across North America.
Following the Field of Dreams events, Aramark will donate leftover food to a local food bank as part of its food-waste reduction efforts.
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