Football season officially begins next month, and operators have spent the offseason coming up with new menu items to keep fans full all game long. Here are some creative offerings kicking off the 2017-18 season.
The Washington Redskins’ FedExField in Hyattsville, Md., puts a Japanese spin on its latest hot dog, the hottoduggu. The beef frank is topped with wasabi crema, nori, pickled cabbage, scallions, cilantro and sesame seeds.
Atlanta Falcons fans will be able to enjoy a bloody mary with a hyperlocal twist, featured as part of Mercedes-Benz Stadium's line of signature cocktails. The drink’s garnishes will feature produce cultivated from the stadium’s garden.
University of Phoenix Stadium in Glendale, Ariz., is serving a hint of nostalgia with its new Pump Fake, composed of a PB&J sandwich deep-fried in Captain Crunch crumbs and topped with bananas, bacon and caramel.
Fans at Paul Brown Stadium in Cincinnati can now do brunch beside the field, thanks to the Brunchin’ Pork Tenderloin Waffle, which consists of a Belgian waffle topped with pork tenderloin, bacon, baby kale, and maple and yogurt sauce. The dish is one of Aramark’s new #AllDayBrunchin menu items for the upcoming season.
Four takes on mac and cheese are available at Grater Mac’s Shop in MetLife Stadium’s Toyota Club and Touchdown Club in East Rutherford, N.J. The shop’s new Mexi Veg variety contains calabaza, corn, scallions, hot peppers and cilantro, and is topped with crumbled tortilla chips for added crunch.
The Indianapolis Colts’ foodservice provider, Centerplate, unveiled six new items debuting this season. Among them is a quesadilla-eggroll mashup that features chicken, cheese, spinach and black beans.
The Deli Stack at Heinz Field in Pittsburgh consists of a shareable serving of fries topped with corned beef, dijon cheese sauce, horseradish and pickles.
Baltimore Ravens fans who snag seats in the club level at M&T Bank Stadium will be able to munch on three different types of fried rice, including a shrimp curry version, from the level’s fried rice action station.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.