ON THE MENU (CONTINUED)
“Food is an integral part of the [game day] experience, and we challenge our chefs and team members to create exciting, signature food items that put a twist on a hometown favorite.” —Ken Gaber
modern,” said Michael Stavros (M Culinary Concepts) during a session at Catersource + The Special Event 2024.
a taste of the city they’re in and a unique dining experience, but local fans love to see their city represented, too.”
“Concessions are not just a ‘craptacular’ hot dog or a
‘craptacular’ burger on a ‘craptacular’ bun anymore—everyone wants a little bit better and they’re willing to pay. The customer is demanding it because they want the elevated experience.” First, consider your ingredients. Gourmet toppings like caviar and burrata can step potato skins up a notch (recipe below); try homemade pizzas with prosciutto or truffle oil,
Knock it out of the park
Now, game day foods may not scream elevated cuisine, but that doesn’t mean there aren’t ways to elevate these fan favorites to new heights. “It’s about blending the classic and the
recipe
ingredients
BOIA DE'S CRISPY POTATO SKINS Recipe and photo courtesy Chef Alex Meyer at Boia De
4 ea. russet potatoes Canola oil for frying Sliced scallions Burrata
Caviar of choice 2 ea. hard boiled eggs Kosher salt
method 1. Poke the potatoes all over with a fork and bake at 350° F until cooked through (45 minutes-one hour 15 minutes). 2. Allow it to cool thoroughly for easy handling then cut in half lengthwise and half again. 3. Use your hands to rip the potatoes into wedge-like shapes. 4. Fry potatoes in a tall pot with a couple inches of canola oil at 375° F using a slotted spoon to gently drop into the oil. 5. Cook until golden and move to a paper towel-lined tray, season with Kosher salt immediately. 6. Arrange in a single layer in an oven-proof baking tray and cover with creamy burrata. Bake in the oven at 450° F until the cheese is melting, which should only take one to two minutes. 7. Top with scallions, grated hard boiled egg, dollop of caviar, and serve immediately.
FALL 2024 ■ CATERSOURCE
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