At Mohegan Sun Arena in Wilkes Barre, Pa., necessity proved to be the mother of invention when the Savor food and beverage team conceived the Glazed and Confused stand concept.
“We had a limited time to come up with a concept because of a last-minute cancellation in one of our stands,” said Roy Rosenbaum, executive chef for Savor at the venue. “We had to come up with a concept where there was minimal at-the-stand prep requirements, because all we have in that stand is a tabletop self-enclosed fryer, and a couple hot wells.”
Krispy Kreme had approached the venue earlier in the summer and, finally, the sticky, sweet stars had aligned. Rosenbaum, along with Chuck Kovach, director of food and beverage for Savor at the arena, and their team, decided to pair doughnut sandwiches with craft beer to create the Glazed and Confused stand.
The stand offers two versions of sandwiches with doughnut buns. The Sticky Pig is made with local pork smothered in molasses barbecue sauce that Rosenbaum makes from scratch, and the Beef of Burden with local brisket, and topped with an onion ring. The meat sits between two Krispy Kreme doughnuts — the top one glazed and the bottom unglazed. House-made kettle chips are served alongside.
“A plain Krispy Kreme doughnut bun is put into the serving tray and flattened a little,” Rosenbaum said. “A toothpick is inserted to keep the sandwich together.”
The stand is on the concourse level at all hockey games, concerts and other events. Savor also recently installed a smoker, so the culinary team will smoke all brisket and pork butts in-house. “It will make the sandwich better because I now will be able to control the flavor profiles of the meats.”
Guests can enjoy a selection of rotating seasonal beers alongside their sandwiches as well.
“It may seem different to some people,” Rosenbaum added. “But I say try it and see exactly how the sweet of the doughnut combines perfectly with the salt and spice of the meats on the sandwich.”
ROY ROSENBAUM, SAVOR EXECUTIVE CHEF
MOHEGAN SUN ARENA, WILKES BARRE, PA.
“I’d say my style is heavy grilling, smoking,” said Roy Rosenbaum, Savor Executive Chef at Mohegan Sun Arena, when asked about his cooking. “I enjoy making different sauces and rubs, and brines for the meats. Later in life I’d definitely like to have my own restaurant with a barbecue, smoked meats theme.”
Currently, he brings those talents to the arena’s various food and beverage offerings. In the industry since age 15, Rosenbaum started as a dishwasher at a catering hall, working his way up to a line cook position. “After college, I because the sous chef at a local country club, where I worked and learned from a very talented executive chef for three years,” he explained. “I then became executive chef at a local hotel/wedding venue.”
A brief stint in the a la carte restaurant of the hotel as executive chef eventually led him to his current position at the arena, where he comes up with creative concepts and prepares meals for the fans and behind-the-scenes. “I enjoy cooking for the talent and their touring crews for the shows we host.” he said.
