Stanford Catering brings elevated dining experience to Stanford Stadium

Sports fans sitting in the Director's Level at Stanford Stadium are being treated to new menu items, action stations and more this football season.
Stanford Catering
A selection of new action stations is part of the revamped dining program at Stanford Stadium's Director's Level. | Photos courtesy of Stanford Catering

Sports fans sitting in the Director’s Level at Stanford Stadium in Stanford, Calif., are being treated to a revamped dining program this football season. 

The level serves between 400 and 450 fans, most of whom represent Stanford University leadership, high-level donors, dignitaries and their guests.

When the Stanford Catering team set out to revamp the program, they turned to industry trends and also visited private clubs and sky boxes to glean what components make up a premium dining experience for guests. 

The refreshed menu includes restaurant-quality dishes such as prime rib with truffle-salt seasoning, suckling pig with plum sauce, chocolate fountains and more. 

In addition, there are a handful of action stations and a Game Day Carving Station which serves a selection of sandwiches, including ribeye French dip, grilled lamb and beef gyros and carne asada tortas. 

The chefs also use the station as an opportunity to menu themed dishes. For example, when Stanford was playing the Oregon Ducks, they served a Peking Duck Banh Mi with Housemade Pickled Daikon, Cilantro-Scallion Polenta Cake and Hoisin Sauce. 

Peking Duck Bahn Mi

Peking Duck Bahn Mi was served during the Stanford University and University of Oregon game. 

Accompanying the new entrees is a full bar menu which includes beer, wine and a selection of cocktails and mocktails. 

In order to keep guests engaged throughout the entirety of the game, the team also staggers service. Each quarter of the game features a new roster of dishes and guests do not know what will be served until they show up on game day. 

The university has a choice when deciding who will manage the catering services for its sporting events, so the Stanford Catering team wanted the new program to excite guests and play to the team’s strengths.  

“My vision for this high visibility platform is for it to be a powerful tool for differentiation, allowing our catering team a strategic opportunity to demonstrate their unique skills, innovation, and expertise,” said Eric Montell, assistant vice provost for Stanford Dining, Hospitality & Auxiliaries, in a statement. “The accolades we continue to receive at the highest level of the university, demonstrate that our team can consistently deliver hospitality excellence and create “Wow” moments. Ultimately, showcasing our team’s talents is not just about gaining more business; it's about establishing our reputation as a catering leader in the field, exceeding our clients’ expectations, and driving sustainable growth.”



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