Chef Joe Nader in Ford Field, Detroit, holds the new nine-inch giant doughnut.
New food choices coming to National Football League (NFL) and college football stadiums in the fall range from traditional foods with new flair to choices not usually associated with venue concessions. According to the chefs and concession managers Venues Today spoke with, fans today want healthy choices and crave food with high-end ingredients, visual appeal and ties to their local communities.
NATIONAL FOOTBALL LEAGUE
FedEx Field, Landover, Md., home of the National Football League Washington Redskins, has introduced many new menu items for fall 2016. Centerplate is their concessions partner. Donald Mayo is their executive chef.
“Every year we reach out to our fan base and ask them what’s important to them,” said Chris Bloyer, Redskins senior VP of operations and guest experience. “They asked for variety, local flavor and unique items they can’t get anywhere else. We listened and added many new items that meet that criteria.” Bloyer also said he wanted to address both the regular customer and the premium customer. “We didn’t want to leave any group out from new offerings and we hope we’ve delivered something for everyone.”
>> Fedex Field wanted to get customer input on their new high-end hot dog so they whipped up four unique prototypes and had tastings for fans to choose their favorite. The winner is a Bacon-Ham-Sausage-Pulled Pork Hot Dog. “It’s completely unique,” said Bloyer. “It’s made from products from local distributors; without the bun it’s gluten free, and you can only get it at FedEx Field.”
Red Velvet Chicken & Waffles ($11) is a new dish with a Redskins twist; burgundy and gold are the Redskins colors. It’s fried chicken tenderloins served on a red velvet waffle and topped with a drizzle of syrup and powdered sugar. “Chicken and Waffles is a popular local item,” said Bloyer. “The fans really liked it at the tasting.”
The Waffle Mac ($11) is a bacon cheddar sausage served in a unique mac n’ cheese waffle. Loaded Mac ‘N’ Cheese Bowls ($8-$10) are available at Mac ‘N’ Cheese stands. “We have different ways to serve it,” said Bloyer. “For the Waffle Mac we put it in a waffle iron. We also have loaded Mac ‘N’ Cheese bowls with things like bacon, pulled pork, tomatoes and onions tossed in.”
The Asian stand is adding in General Tso’s Chicken ($12). “I’m not aware of any other stadium that sells General Tso’s Chicken,” said Bloyer. “It comes over white rice and we think it will do great on game day.”
There’s new Caribbean fare in the form of a Pulled Chicken Sandwich ($12) and Vegetarian Platter ($12). “They are both from a local chef and a local restaurant,” said Bloyer.
Craft Beer is the big beverage change at FedEx Field this year. “We’re bringing in local beers that our fans know and love,” he said. “And we’re going to change the beers from month to month.”
>> US Bank Stadium, Minneapolis, new home of the Minnesota Vikings, opened last month. Everything on the menu is new. Aramark is their concession partner. “Our goal was to create a menu that is modern, memorable and Minnesota,” said Jamie Hodgson, general manager, Aramark’s M Hospitality at U.S. Bank Stadium. “We wanted to showcase the Twin Cities’ diverse and vibrant offerings under one roof at U.S. Bank Stadium.”
Menu items include Andrew Zimmern’s Canteen Hoagies ($7-$14), which is a partnership between cable TV food celebrity Zimmern and Gavin Kaysen, the owner of local restaurant Spoon and Stable. It offers Italian meatball, sausage, beef and roast pork sandwiches along with bomboloni (Italian donuts); Curds & Cakes Blue Moon Cheese Curds ($17) are battered Blue Moon cheese curds battered in Ellsworth cheese and infused with bacon; Cinnie Smiths ($10-$12) has gourmet miniature cinnamon rolls; Revival Chicken brings Minnesota’s Thomas Boemer and Nick Rancone’s popular fried chicken to the stadium and 612 Burger Kitchen has gourmet burgers ($14-$20).
“We have partnered with over 20 premier local brands, top chefs, local restaurateurs and emerging business owners to create a local, genuine and authentic culinary experience for fans,” said Hodgson. “This gives us a variety of our own Minnesota-themed concepts and offerings to enhance the fan experience.”
>> Ford Field is the home of the Detroit Lions. Joe Nader is the executive chef; he’s been with Ford Field for 12 seasons. Levy Restaurants is their concessions partner. “I take a multifaceted approach to creating the new food,” said Nader. “First, I assess what we have in the stadium. Then I look at food trends both locally here in Detroit and nationally. I also survey the fans.”
Nader’s surveys told him that people are looking for items that aren’t just standard football-field fare. “They want healthier food,” said Nader. “And healthier versions of traditional foods.” Nader also said he’s been partnering with local vendors. “We wanted to bring a taste of Detroit into the stadium.” Nader has 12 new items on the menu this year.
He’s most excited about new giant 9-inch Cider House Doughnuts ($16 paired with cider). “We use Michigan cider and apple filling,” said Nader. “It’s glazed with blue frosting, our team colors. It’s then served cake-style in a cake box. It’s meant to be shared.”
Nader said sharing was a trend he’s seeing. “We’re playing on traditional items and make them fun so a whole family can share them. This allows the fans to sample more items. The shared item concept is doing very well for us.”
Buffalo Chicken Fries ($7) are waffle fries topped with breaded Buffalo chicken, Chihuahua cheese sauce, bleu cheese crumbles and sliced green onion. Chilaquitos Verde ($7) are crispy tortilla chips topped with salsa verde, crumbled queso fresco and cilantro. Detroit Style Footlong Coney Dog ($10) is a foot long hot dog topped with Coney sauce, fries, mustard and onions. Ford Field Beef Pastry ($11) is a Michigan specialty with a puff pastry shell and filled with ground beef, potatoes, carrots, onions, celery and rutabaga It’s baked until golden brown and served with traditional gravy. Home-Style Spicy Chicken Sandwich ($9) is a spicy chicken breast topped with buttermilk spread, shredded lettuce, pickles and sliced tomato, served on a toasted bun.
Korean BBQ Bao ($10 for a 3-pack) is a Bao-style bun with a choice of beef or chicken, topped with pickles. Ramen Noodle Bar ($10) is customized ramen noodle bowls with a choice of broth and ingredients. Shock Top Brats ($7.50) are regular and spicy chargrilled pork brats made with Belgian White Shock Top, served with caramelized onions and mustard. Southwest Chicken Wraps are grilled chicken with bacon, Monterey jack cheese, spinach and tomato, served with a Southwestern aioli on a flour tortilla.
New suite level items include a House Made Warm Belgian Pretzel Box, which are jumbo Belgian Buttered Pretzels, Jumbo Belgian Cinnamon Sugar Pretzels, and Salted and Buttered Pretzel Knots. Local Pub Cheese & Pretzels feature Michigan-made Bells Two Hearted beer cheese and locally made Zingermans pimento cheese spread with crunchy pretzel rods.
The new Bloody Mary Bar will allow fans to spice up the traditional Bloody Mary with infused vodkas with red and green peppers, jalapeños, cucumbers, pickles and basil garlic. Choice of garnishes will include bacon, shrimp, meatballs and jalapeño poppers. In the suites, Crafthouse Cocktails created by 2014 World Bartending Champion Charles Joly will include Moscow Mule and effervescent Paloma, which blend fresh citrus juice with Jalisco Blanco Tequila. Ford Field is also welcoming Zim’s as the stadiums new premium vodka, available in 59-proof and 81-proof.
COLLEGE FOOTBALL STADIUMS
>> Camp Randall Stadium, Madison, Wis., is the home of the Wisconsin Badgers. Camp Randall Stadium added 13 new menu creations for the 2016 football season. “Top of the list when we are looking at improving our concessions is to get feedback from our fans,” said Mike Schemberger, general manager of concessions, Camp Randall Stadium. “The fans fill out surveys following every football season and we really try to focus on what they like and what they want, and we try to incorporate as many local selections as we can.”
“We’re really excited about our new smoked meats,” said Schemberger. “We recently did an equipment upgrade that allows us to smoke meat in-house.” Smoked pork, turkey, and brisket are high on the list of new items Schemberger is sure will thrill his guests. The Andouille Brisket Sandwich ($7.50) has beef brisket, smoked sausage and house-made chipotle mayo and is served on a gourmet bun. There is a Cajun Smoked Turkey Leg ($7.75) and Smoked St. Louis-Style Ribs ($12, the highest priced food item this year) served with a plate of chips. Buffalo Chicken Waffle Fries ($8.75) are seasoned waffle fries dressed with a Chihuahua cheese sauce and Jake’s wing sauce; it’s topped with breaded buffalo chicken, blue cheese, celery and green onions.
New drink choices will be available as well. Aspire Sports Drinks ($4.25), from new sponsor Isotonic, will be available with flavors like Fire (cherry berry) and Rush (blue raspberry.) Also new this year will be Starbucks Iced Coffee ($6.75) featuring coffee, mocha, vanilla and white chocolate flavors.
Healthy options being introduced include Veggie Burgers ($8.50), a BBQ Tempeh Sandwich ($5), Grilled Veggie Wraps ($8.50), Caesar Salads and Caesar Wraps ($6.50). “Demand for healthier options is on the rise,” said Schemberger. “The BBQ Tempeh Sandwich is a vegan Sloppy Joe and we’re excited that we’re able to source that from a local Indonesian restaurant called Bandung. The Grilled Veggie Wrap has grilled zucchini, yellow squash, red onion, red and yellow peppers, olives, lettuce and tomatoes with an herbed cheese spread and it’s wrapped in a spinach tortilla.”
>> Folsom Field, Boulder, is the home of the Colorado Buffaloes. “New this year is a Chip’s Burger ($10, Chip is the University of Colorado’s mascot), which is a fresh hand-formed patty, iceberg lettuce, roma tomato and sweet onion served on a toasted potato bun,” said Rocky Scarpella, director of catering and concessions, Buffs Hospitality. “It’s available as a single or double. As a triple stack it’s called the Big Ern ($18). All sizes are served with specialty-seasoned house made chips.”
Also new is the Ralphie’s Brat Burger ($12). Ralphie is the name of the Buffaloes’ mascot. It’s a locally made old-style sausage beer brat patty with cheese cubes, pepper jack cheese, jalapeno sriracha ranch and apple slaw served on a toasted pretzel bun with house made chips. New Foot Long Flatiron Cheesesteaks ($11) will feature fresh bell peppers, onions and diced green chilies on top of seasoned steak with pepper jack cheese served on a giant roll.
Folsom Field will also introduce a number of new drinks. Souvenir Sodas ($7.50) will come in a 32-oz. Colorado University Buffaloes souvenir cup. Colorado Craft Beers ($7.25-$8.25) will include Fate IPA, Dales Pale Ale, Buff Gold, Blue Moon Wheat, Hazed and Infused.
A club level Bloody Mary Bar with assorted toppings and sauces will feature the Bourbon ‘N Bacon Bloody Mary ($65, by the pitcher); it’s Jack Daniel’s, Finest Call Bloody Caesar Mix, Torani bacon syrup, bacon, parmesan cheese and Benny’s Bloody Mary Beef Straws. Backyard Moonshine ($65, by the pitcher) is an alcoholic twist on iced tea. It’s made from lemonade, brown sugar and Early Times Whiskey and it’s served chilled in an old-fashioned beverage dispenser.
>> Reser Stadium, Corvallis, is the home of the Oregon State University Beavers. Larry Macomber is the executive chef. “One of the first things we try to do is think about the fan experience and what we can offer from a local standpoint,” said Macomber. “We bring in local vendors, and brands the guests are really used to, and then we try to create fun dishes that will excite the fans. This year, when I thought about football I thought about the coach. Then I thought, ‘What if we could do a Coach Gary Anderson burger?’ I started talking with Gary and his staff to help decide what that would be. I wanted to represent him well and give the fans a connection to him.”
The result is the new Coach A Burger (not priced yet). It’s an herbed turkey burger, pastrami, provolone cheese, lettuce, tomato and fry sauce on a wheat bun. Up on the club level, guests can order the new 17-Hour Smoked Brisket Sandwich ($12). It will have jalapeno slaw and BBQ sauce on a homemade bun.
To capture the end-of-the-game sweet tooth customer, Macomber created the S’more Panini ($6). “We thought, ‘What can we do to give the fans something they can grab and walk away with’?” said Macomber. The sweet-treat starts with graham cracker French toast, chocolate and marshmallows. Then it’s all pressed Panini-style with caramel sauce and powdered sugar poured on top.
Macomber is looking at a Bloody Mary Bar with pickled items, smoked cheese, and vegetable skewers. Dutch Brothers coffee will also be available. “It’s a great local company,” said Macomber. “Local is in. It’s a really big deal to bring in the local atmosphere and the town. We’re here to support the local vendors. If you are new to our stadium and you don’t know what to get, nothing is as comforting as a brand you know.”
Macomber has also brought in local burger company Cheesy Stuffed Burgers. “They had a food truck that went around the campus,” he said. “Everyone loves their product and we thought we’d give them a try.” He’s also brought in local pizzeria Cibellis.
Macomber is excited by the new menu. “Opening game is Sept. 17 at 2 p.m.,” he said. “We’re really looking forward to seeing how the new food goes down. We predict great things.”
>> Faurot Field, Columbia, is the home of the Missouri Tigers. Twenty percent of their menu will be new this year. Levy Restaurants is their concession partner. “When I start thinking about new food I think about customization,” said Anthony Schmidt, executive chef. “We’re feeding 70,000 people at these games. I have conversations with customers and find out what’s working and what isn’t. I talk to them about price points, presentation and the dishes themselves.”
Schmidt says he’s always thinking about new food offerings for the stadium. “Knowledge about food is a lot broader than it used to be,” said Schmidt. “There’s a lot of information on the internet and food has become trendy and hot.”
He’s also looking at using new technology to make the concessions experience easier and smoother. “We’re looking at a platform that allows the customers to order their concessions from their phone and pay for it on their phone. Then all the customer has to do is go pick it up.”
New on the suite menu ($27-$55 for a multicourse meal) will be Colossal Softball Sized Meatballs. The dish is served in housemade marinara and topped with shaved Parmesan cheese.
The Grilled Chicken Kale Caesar Wrap is grilled chicken breast with romaine lettuce and kale, tomato, Parmesan cheese and croutons in a spinach wrap. Nashville Style Chicken Sliders are made with marinated free-range chicken, which is then grilled in Nashville-style BBQ sauce and served with buttery slider rolls and southern style slaw.
On the nonpremium side there’s going to be Tiger Tail Bratwurst ($5.75) and Souvenir Helmet Soft Served Ice Cream, which is 12 ounces of vanilla and chocolate ice cream served in a Missouri Tigers football helmet. Fans can customize their dessert with a wide variety of topping including strawberries, fudge, Oreos, M&Ms, sprinkles and more.
Schmidt is also going to have ‘Themed Game Day Cuisine,’ which will incorporate a specific region of cuisine or theme each game day. Italian, Mexican, Mediterranean, BBQ and Thanksgiving are lined up. The dishes will reflect a collection of the best recipes to represent each theme.
Schmidt is also looking at bringing in Aguas frescas, which is a combination of fruits, cereals, flowers and seeds blended with sugar and water to make light nonalcoholic beverages. Schmidt is currently sourcing a local beverage company to provide them. “We’ll probably put them in a souvenir cup so the fans get value for their money and something to take home,” said Schmidt.
Schmidt was also quite excited to share the details of his plans to source as much of the meat at Faurot Field from the University’s Mizzou Meat Market. “It is a university-run research facility on campus where they humanely raise cattle and pigs,” said Schmidt. “There is no other university that I am aware of that offers this opportunity. You cannot get a more local product than what we are doing.”
Interviewed for this story: Chris Bloyer, (301) 276-6250; Jamie Hodgson, (214) 969-3200; Joe Nader, (313) 262-2392; Mike Schemberger, (608) 219-6460; Rocky Scarpella, (303) 695-5898; Larry Macomber, (503) 875-3597; Anthony Schmidt, (573) 882-0674