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Sizzling barbecue festival makes its way to the not-so-frozen tundra of Lambeau Field

Delaware North Sportservice lent a helping hand – and tried its hand – in the Gold Ribbin’ BBQ Festival on July 10-11 at Lambeau Field in Green Bay, Wis., where Delaware North operates food and beverage services for the NFL’s Green Bay Packers.
The event was sanctioned by the Kansas City BBQ Society and featured more than 80 teams, including the top five barbecue teams in the United States – coming from as far away as Florida and Idaho. In its first year at Lambeau Field, the event drew more than 4,000 spectators, who came to see and taste what heathandbenmorgen-5767542the competitors had to offer.
Delaware North helped sponsor Friday night’s Chef’s Table event, also providing the sides dishes. Meanwhile, Delaware North’s executive chef at the stadium, Heath Barbato, and its executive sous chef, Ben Morgen, competed for the People’s Choice Award, placing 18th for their smoked tenderloin on a gougere with barbecue demi.
Delaware North also donated all the ice that was sold at the event, with proceeds supporting Golden House, a charity that helps victims of domestic violence in the Green Bay area.
“The Packers invited us help a local charity, which we are always happy to do, but we were also excited that they wanted us to also compete representing historic Lambeau Field,” said Barbato, who along with Morgen, several Packers employees and Delaware North associates, stayed out all night Friday to keep the smoker fed.
As for the competition, the chefs had to submit barbecue dishes in five categories: chicken, ribs, brisket, pulled pork and a BBQ-inspired dessert.
Barbato and Morgen placed 22nd overall for their stadium recipe for pulled pork, of which they sell more than 1,000 pounds on average per game during the NFL season. In the BBQ dessert category, the duo took 10th place for their caramel bread pudding served with BBQ ice cream and chocolate-dipped bacon.
For more information on the competition, visit:

PHOTO CAPTION: Executive Chef Heath Barbato (rear) and Executive Sous Chef Ben Morgen (front) try their hand in the recent Gold Ribbin’ BBQ Festival.