Last week I wrote about Super Bowl party menus devoted to the two opposing teams: a Southwestern buffet in honor of the Arizona Cardinals and a menu of Pittsburgh favorites to celebrate the Steelers. This week I want to present another option: a meal featuring dishes being served at the actual Super Bowl. That's right, for your game day feasting pleasure, Epicurious has seven official Super Bowl recipes, including Tampa Dogs, Cuban-Style Shredded Roast Pork, and Florida Strawberry Crisp.
For recipes and information on what goes on behind the scenes in the Super Bowl kitchens, I spoke to Ron Krivosik who is Vice President of Culinary for Chicago 's Levy Restaurants, the caterer for Super Bowl XLIII. Krivosik was in charge of planning the food for the suites, restaurants, and general concessions at the stadium, and he'll be there on game day, supervising the kitchens.
Catering the Super Bowl is a major undertaking. Raymond James Stadium in Tampa where the game is being played holds 65,857 people and has nearly 200 suites, as well as a couple restaurants and 93 concession stands and portable operations. With all those hungry fans, Levy Restaurants is making a lot of food. In fact, their projections for how much food they will sell are a bit staggering:
- 55,200 hot dogs
- 14,500 burgers
- 2,250 pounds of beef short ribs
- 32,400 slices of pizza
- 107,250 pieces of chicken tenders
- 2,500 pounds of shrimp, lobster, oysters, and crab
- 12,000 pieces of assorted desserts
Super Bowl Recipes
- Blue Crab Dip
- Jerk Chicken Wings
- Lechon Asada (Cuban-Style Shredded Roast Pork)
- Tampa Dogs
- Gulf Coast Shrimp Salad Sandwich
- Cuban Sandwich
- Florida Strawberry Crisp
Q&A with Super Bowl Chef Ron Krivosik
Epicurious: Is this your first time catering the Super Bowl?
Ron Krivosik: No, this is my third. I was there for Super Bowl XXXIX in Jacksonville . Then Super Bowl XL in Detroit we did the whole building and that was once again a Pittsburgh team so we'll see . . . maybe Levy Restaurants will bring Pittsburgh good luck.
Epicurious: How did you plan the menu for Super Bowl XLIII?
Ron Krivosik: What we looked at of course was Tampa and we took what kind of cuisine is down in Tampa . You have a little bit of Caribbean ; you have a little bit of Cuban, so we wanted to influence the menu that way. I think we did a really good job of taking some of the football food and giving it more Caribbean and Cuban flair.
Epicurious: Do you have a favorite dish from the menu?
Ron Krivosik: You know, I'm a chicken wing guy. We wanted to do chicken wings but we didn't just want to do regular Buffalo chicken wings. The Jerk Chicken Wings are very, very good. It's a phenomenal recipe and the nice thing about it is they're grilled. They're not fried so they're a little bit healthier. I also love the Blue Crab Dip because it really brings in that tropical flavor with the hearts of palm and the mango.
Epicurious: Does the food differ between the suites and the regular concessions?
Ron Krivosik: At the concession stands we're sticking with some of our basic concession food but we're also doing some incredible food that we normally wouldn't do at a regular game like the Gulf Coast Shrimp Salad Sandwich. Also we're going to have a Cuban Station, where we're going to have Cuban Sandwiches and Chimichurri Pork. And, we decided since you're at the Super Bowl let's do a super sandwich so we're going to offer 2-foot beef or chicken sandwiches.
The suite is going to be almost like you're dining in a restaurant where you're going to have a first round of food, kind of your appetizers so you're able to nosh and walk around. Then right around kickoff, we're going to bring the entrées in there and then right after half time we're going to hit them with a little dessert.
Epicurious: How many people will be preparing food for Super Bowl XLIII?
Ron Krivosik: We'll have approximately 30 chefs come in from all over the country and then as far as hourly and support [staff] that's going to be anywhere from 100 to, on the day of the game [when] we have cooks in the stands and in some of the clubs, around 400 people.
Epicurious: I have to ask, who do you think is going to win?
Ron Krivosik: Well, I grew up a Steelers fan so I have my thoughts but as long as it's a great game that's all I look for. You know, back in the early 90s-I think it was the early 90s-when the [games] were like 40 something to 10, for the fans I don't know how good of a game that is but to be close down to the last second I think that's some of the best football you can watch.
Epicurious: Will you be able to watch the game?
Ron Krivosik: The only thing I get to see and I try to see is the opening kickoff because I like to get out there, hear the national anthem, and see all the pageantry, and then the kickoff. And then, you know, we still have a lot of food we've got to produce for the rest of the night so we'll be busy in the kitchen.
For more game day recipes and tips, check out our complete Super Bowl package.
By Lauren Salkeld
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