02.05.2010

Two regional executive chefs dish up different takes on traditional party fare
BUFFALO, N.Y (Feb. 5, 2010) – Delaware North Companies Sportservice, which serves fans at more than 20 major pro sports venues, knows that food is the best part of any Super Bowl party.

So, just a few days from the big game, football fans can still huddle up with two of Sportservice’s regional executive chefs for great party recipes that you can whip up in a hurry to impress your guests.

Sportservice Regional Executive Chef James Major, top chef for the Cleveland Indians at Progressive Field, helps you score big with a healthy-but-hearty turkey chili.

“Chili is a traditional food staple at a Super Bowl party, but it’s usually not the healthiest dish,” Major said. “Turkey chili is a great substitute.”

Meanwhile, for a different version of a pub classic, Regional Executive Chef Jeramie Mitchell, who oversees the great food at the St. Louis Cardinals’ Busch Stadium, provides the perfect football food: “pig skins.” No, not pork rinds, but classic potato skins topped with pork.

“We all know that Super Bowl Sunday is not just about the football game – it’s about the food,” Mitchell said. “With these pig skins, the name says football and the taste will be a big hit.”

Both chefs had a busy 2009, especially in July when they led Sportservice’s efforts at the 2009 Major League Baseball® All-Star Game® in St. Louis. Mitchell oversaw Busch Stadium’s premium dining and concessions for three days of events and developed St. Louis-themed menus for the two biggest parties outside the stadium. Sportservice served 4,000 guests at each party, with Major playing a lead role in overseeing the massive event catering.

In their roles as two of Sportservice’s four regional executive chefs, both Mitchell and Major help mentor and train the company’s other culinary teams across the country. Still, they found time to offer these two great recipes for a great Super Bowl party.

Chef James Major’s Turkey Chili
Serves: 4-to-6 people

3 tablespoons Olive oil
1 each Yellow onion, chopped
1 each Red and yellow pepper, diced
5 cloves Garlic, chopped
1 tablespoon Kosher salt
2 teaspoons Chili powder
1 teaspoon Dried oregano
1 pinch Cinnamon
1 tablespoon Tomato paste
1 each Chipotle chile en adobo sauce, coarsely chopped
1 pound Ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-oz.) can Diced tomatoes, with their juice
1 ¼ cup Kidney beans, black beans and white beans (dried or canned)
Garnish (Optional) Sliced scallions, chopped cilantro, sour cream and Monterey jack cheese

Directions
  1. Heat the olive oil in a large, heavy skillet over medium-high heat.
  2. Add the onion, garlic, salt, chili powder, oregano and cinnamon and cook, stirring, until fragrant, about 3 minutes. 
  3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
  4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
  5. Add the beer and simmer until reduced by about half, about 8 minutes.
  6. Add the tomatoes into the skillet, along with their juices and the beans. (If using dried beans, add 3 extra cups of water). Bring to a boil and then simmer. Cook, uncovered, stirring occasionally, until thick.
  7. Serve and enjoy.

Chef Jeramie Mitchell’s Pig Skins

2.5 lbs. Pork shoulder, preferred with bone in; boneless will also work
1 ea Onion, yellow, small dice
1 tbsp Garlic, fresh, minced
¼ cup White Wine, any dry white wine will work
2 tbsp Apple Cider Vinegar
1 tbsp Olive Oil
1 cup + ½ cup BBQ Sauce, your choice
2 cups Chicken Stock
2 ea Bay Leaves
Cracked Black Pepper and Salt – to taste
1 dozen Potatoes, russet, small
Oil or shortening for frying
2 ½ cups Cheddar Cheese, shredded
½ cup Chives, fresh or green onions
1 cup Sour Cream

Directions
  1. Make marinade for pork, using onion, garlic, white wine, apple cider vinegar, cracked black pepper, olive oil and salt. Whisk to incorporate ingredients. Pour over pork and rub into meat. Let pork marinate for 20 minutes.
  2. Sear pork in hot pan for 4 minutes each side. Place in 9x13 baking dish. Pour leftover marinade over pork. Whisk together 1 cup of BBQ sauce and 2 cups of chicken stock, and pour over pork. Add more cracked pepper, salt, and 2 bay leaves (in liquid). Cover pan with aluminum foil. Place in 300-degree oven and cook for 3 hours or until meat is fork tender.
  3. Make potato skins. Wash potatoes. Split potatoes in half, lengthwise. Lightly rub with olive oil and salt. Bake in 350-degree oven until cooked. Remove and cool. Scoop out potato leaving about ¼ inch of potato with skin (make a “boat”). When pork is ready, fry skin in oil or shortening (350-degree oil) until lightly brown and crisp. If you choose or prefer not to fry, bake the skins instead of frying. They won’t get as crisp but, they’ll taste just as good.
  4. Remove pork from oven and rest for 20 minutes, uncovered. Remove pork from liquid (reserve liquid). Pull excess fat from pork and discard. Break apart meat with fork and place in bowl. Test seasoning and add a little salt if needed. Pour ½ cup of cooking liquid in pork and add ½ cup of BBQ sauce.
  5. Place about a tablespoon of the pork on top of the finished potato skins. Top with shredded cheddar cheese and bake in 350 degree oven for 8 to 10 minutes or until cheese is completely melted. Garnish with diced chives and serve with sour cream.
     
About Delaware North Companies Sportservice
Delaware North Companies Sportservice is one of the nation’s leading food, beverage and retail management companies, providing concessions, gourmet catering and fine dining operations at more than 50 professional sporting venues, entertainment complexes and convention centers across the United States and Canada. Sportservice has served an impressive collection of sporting events and clients, including the World Series, the National Hockey League and Major League Baseball’s All-Star Games, Stanley Cup Championships and the Olympic Games.

For more than 90 years, Sportservice has demonstrated that it knows what it takes to effectively develop, operate and manage multi-faceted kitchens, restaurants, suites, fine dining and retail facilities in order to meet the changing demands of today's fans. From introducing new healthy, organic food selections and creative cuisine for twists on the traditional fare, Sportservice continues to innovate and enhance the fan experience.

About Delaware North Companies
Delaware North Companies is one of the world’s leading hospitality and food service providers. Its family of companies includes Delaware North Companies Parks & Resorts, Delaware North Companies Gaming & Entertainment, Delaware North Companies Travel Hospitality Services, Delaware North Companies Sportservice, Delaware North Companies International and Delaware North Companies Boston, owner of TD Garden. Delaware North Companies is one of the largest privately held companies in the United States with revenues exceeding $2 billion annually and 50,000 associates serving half a billion customers in the United States, Canada, the United Kingdom, Australia and New Zealand. For more information, visit www.DelawareNorth.com.

Contact(s)

Glen White
Manager-Corp. Comm
Email: GAWhite@delawarenorth.com
Phone: 716-858-5753
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