The opening weekend of 2015’s NFL season is upon us, and part of the fun in going to a game is, of course, the food. We have the scoop on some new menu additions, plus insight from stadium chefs on their personal favorite picks.
Bao Sampler at Levi’s Stadium
Home of the San Francisco 49ers
Fresh, local ingredients are unsurprisingly the name of the game at this Bay Area venue. Executive chef Vincent Lai says fans definitely shouldn’t miss the famous garlic fries (featuring fresh garlic and parsley from Gilroy, Calif., the “garlic capital of the world”). But his personal favorite items are the baos stuffed with Peking duck, pork belly, and portobello mushroom and served with a side of crispy fried lotus root chips. “[It] embodies this culinary fusion of the Bay Area,” says Lai. “We source from Mary’s Free Range Duck in the San Joaquin Valley, Niman Ranch in Alameda and Le Boulanger in Sunnyvale.” (Available at the Steamed Bun stands in concessions)
Vegetarian Pizzas at Lincoln Financial Field
Home of the Philadelphia Eagles
Philly’s own celebrity chef Marc Vetri has a rotating lineup of vegetarian pizzas this season, including the Spinach Taglio slice (pictured above). Other varieties will include Summer Eggplant and Winter Calabrian Pepper. (Available at club-level areas only)
Berlin Burger at University of Phoenix Stadium
Home of the Arizona Cardinals
The stadium’s new brewhouse boasts executive chef Jason Choate’s favorite dish this season: the Berlin Burger, featuring a sausage-infused patty and topped with bacon sauerkraut, beer cheese and pickled red cabbage. “It’s unlike any other burger that I think most people are used to, with all that German flavor and the sausage-infused patty,” says Choate. “It’s an absolute unique experience in the burger world. It’s a completely different animal.” (Available in the brewhouse)
Buffalo Gobbler, Kimchi Dog, Chick Magnet, and Chile Relleno Sausage at FirstEnergy Stadium
Home of the Cleveland Browns
If you’re heading to a Browns game, definitely arrive with an empty stomach. There’s no lack of star chef power here, with menu items created by award-winning, local culinary favorites: Chris Hodgson (Hodge’s), Jonathon Sawyer (The Greenhouse Tavern), Michael Symon (Lola Bistro and Iron Chef on Food Network), and Rocco Whalen (Fahrenheit). Hodgson, Sawyer and Whalen present their versions of gourmet dogs: Whalen’s Kimchi Dog is an all-beef frank topped with caramelized kimchi and chili aioli; Sawyer’s Chile Relleno Sausage offers a cheddar and hot pepper sausage with corn, black beans and queso; and Hodgson’s Buffalo Gobbler features buffalo aioli, bleu cheese, crispy potato straws and jalapeño slaw atop a turkey dog. Meanwhile, Symon’s Chick Magnet is a monstrous crispy chicken sandwich accompanied with avocado slices, arugula, tomato and mayo. Needless to say, these chefs have got all your meat groups covered. (Available in concessions and club-level areas)
Bud-and-Brats, Green Chili BLT, House-made Candy Bars, and Pickled Fruit Pavlovas at Sports Authority Field at Mile High
Home of the Denver Broncos
For executive chef Christopher DeJohn, this selection of brats is one of his top choices. “The new Bud-and-Brats offer a real distinct taste of Colorado for our fans. They come as the: Southwestern Buffalo brat, Elk and Cheddar brat, Jalapeño Beer brat, and the fan favorite Bronco brat.” The brats themselves are local (straight from Rome’s Sausage and Continental Sausage in Denver), with no hormones or additives. “They’re the perfect things to indulge in on game day.” (Available at concessions and club-level areas)
If you’re lucky enough to sit in the luxury suites, chef Nikki Olst (who specifically handles the catering for this seating area) personally loves the Green Chili BLT and the house-made candy bars and pickled fruit pavlovas. “The Green Chili BLT features a local habanero bacon and hatch green chilies,” Olst explains. “The pickled fruit pavlovas showcase local produce, and the chocolate candy bars are a delicious take on your favorite candy bar.”
Italian Beef Sandwich at Heinz Field
Home of the Pittsburgh Steelers
There’s just something so comforting about an Italian beef sandwich, and the chefs at Heinz Field are letting Steelers fans indulge in one this season. Shaved, slow roasted sirloin is topped with spicy giardiniera and sweet peppers, nestled in Italian bread and dipped in jus. (Available in concessions)
305 Cuban Wrap at Sun Life Stadium
Home of the Miami Dolphins
Executive chef Dan Filarecki’s favorite stadium dish, the 305 Cuban Wrap, is a tribute to a Miami favorite. “We were inspired to take the classic pressed Cuban sandwich ubiquitous in South Florida and give it a little more texture and umami by replacing the Cuban bread with a flour tortilla and adding Moros y Cristianos (black beans and rice), before pressing and deep-frying it,” he explains. “Everyone will really enjoy it as it combines all of the Latin flavors that appeal to the Miami palate.” (Available in concessions and club level areas)
Midway Monster at Soldier Field
Home of the Chicago Bears
PHOTO CREDIT: ARAMArk
The humble hot dog is one stadium food that will forever be a classic, but chefs are always looking for ways to elevate its flavor profile with unconventional toppings. This season, Soldier Field is premiering its Midway Monster: a jumbo dog covered with corned beef, bacon caraway kraut, and stone ground mustard, all stuffed in a pretzel bun. (Available in concessions)
Savory BBQ Shrimp Bread Pudding at The Mercedes-Benz Superdome
Home of the New Orleans Saints
“Who doesn’t like BBQ shrimp, and who doesn’t like bread pudding?” asks executive chef Lenny Martensen. He certainly didn’t have to look far for inspiration for this dish, which he calls his favorite at The Superdome: “We’ve combined fresh seafood – always a favorite in New Orleans – with southern BBQ and paired it with a savory, hearty bread pudding. We have taken the liberty with these two great local menu items and combined their richness and flavor to create our Savory BBQ Shrimp Bread Pudding.” (Available in concessions and club-level areas)
Tailgater Burger at M&T Bank Stadium
Home of the Baltimore Ravens
Like cheeseburgers, bacon, kielbasa, Maryland crab dip, beer-battered onion rings, and buffalo chicken wings? Then you’ll probably love this new Tailgater Burger. (Available in concessions)
Tampa Tacos at Raymond James Stadium
Home of the Tampa Bay Buccaneers
You can’t go wrong with tacos at a game, and this season, the chefs at the Ray Jay are offering these soft tortilla tacos filled with slow braised Cuban pork, black beans, pico de gallo and cilantro crema. (Available in concessions)
Slow-Roasted Homestyle Pot Roast Sandwich at Lucas Oil Stadium
Home of the Indianapolis Colts
Centerplate assistant GM Lynda Fonderoli calls this spin on a popular comfort dish a “step up” from your average pot roast: “[It] features all natural jus on a pile of tender beef pot roast braised with caramelized shallots within a gigantic honey Kaiser roll,” she says. “This purely Midwestern sandwich is a must-have for visitors to Lucas Oil Stadium.” (Available in concessions and club-level areas)
Mac Daddy at Paul Brown Stadium
Home of the Cincinnati Bengals
This new Mac Daddy dog might as well be the new classic American hot dog: a quarter-pound Black Angus all-beef frank (from Chicago’s Kelly Eisenberg gourmet deli), mac and cheese and bacon, tucked in a pretzel bun.
East Coast Delicatessen Brisket Sandwich at O.co Coliseum
Home of the Oakland Raiders
Executive chef Effie Speigler is offering Raiders fans a taste of her New York City roots with her East Coast Delicatessen Brisket Sandwich, featuring brisket from Wagshal’s Deli in Washington, D.C. “This is a classic East Coast sandwich. It is something I also grew up eating,” Speigler says. “Every fan should try it because it’s authentic, delicious and an unexpected find in a stadium, especially on the West Coast.” (Available in club-level areas only)
Hot Pulled Chicken Sandwich at Nissan Stadium
Home of the Tennessee Titans
One of Nissan Stadium’s new items for the season is the Hot Pulled Chicken Sandwich. It’s got some kick (the chicken is chile braised), and the pickled green tomato relish adds another dimension of flavor. (Available in concessions)
