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Delaware North Companies Sportservice Offers Last-Minute Super Bowl Party Favorites with a Twist

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_pr-6424992“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


  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


  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 9×13 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.