LANDOVER, MD - The Washington Redskins hosted a food tasting at FedEx Field Wednesday for media to showcase their new and improved game-day menus. The team is taking a fresher approach to stadium food. They’ve also partnered with local companies to place an emphasis on hometown flavors. I think fans will be happy with the revamped menus.
“The Washington Redskins are committed to providing the best possible fan experience at FedExField,” said Chris Bloyer, Senior Vice President, Stadium Operations and Guest Relations. “We paid close attention to suggestions from this past season and believe this new menu will enhance dining at our stadium.”
Media had an opportunity to taste the new options on both the suite and general admission/club levels. According to Bloyer, about 75% of the menus on each level have been revamped. The menus are fresher and offer much more variety.
On the general admission and club level, Executive Chef Donald Mayo of Centerplate Catering & Hospitality Services, will be the sole provider of food by utilizing an array of local distributors (listed below). New additions to the menus include Red Velvet Chicken & Waffles and Made-From-Scratch Soups (Maryland Crab, Homestyle Chicken Noodle and Garden Vegetable) for the cold-weather months. My personal favorite on that level was the Crabcake Sandwich that was topped with lettuce and tomato on a potato roll. You could see and taste lumps of crab. It certainly would remind you of a Maryland Crabcake Sandwich.
Media and VIP fans also had an opportunity to vote for the new Washington Redskins signature all-natural gluten-free “Hog Dog.” After votes were tallied, the official Hog Dog created by new team partner, Hoffman Meats, was crowned. Here are its ingredients: bacon, ham, sausage and pulled pork. The one I voted for had a nice kick to it with red pepper and chilli powder as ingredients. However, there were four dogs in contention and all of them were very tasty!
Also now offered on the general admission and club level are: Loaded Mac ‘N Cheese Bowls, New General Tsao’s Chicken, Gluten-Free Caribbean Cove Favorites (jerk chicken and curry chicken with rice/veggie options) and much more.
The suite and loge level’s menu improvements were also glorious. Jonathan Williams, Vice President and Regional Chef is bringing over 20 years of culinary experience in the hospitality food industry to the Washington Redskins. Chef Jonathan has been privileged to cook for three U.S. Presidents: George W. Bush, Bill Clinton and most recently Barack Obama for the G20 Conference in Pittsburgh, PA. Working along Chef Jonathan’s side on the suite and loge level is Executive Chef Eric Butler, who also brings a lot of experience to the table. Levy’s will be the sole provider of food. Much like the general admission and club level, the menu will be sourced by several local distributors.
One of my favorite items on the suite level was the Fresh Baked Garlic Parmesan Monkey Bread. It was light, it was fluffy and it was awesome. The monkey bread will be served with marinara sauce and I’m sure it’ll be a popular item on game-days. Also, the team has added a “Skins Seafood Experience” that’s locally sourced featuring Shock Top shrimp boil and Chesapeake Crab Cioppino. The old bay wings were great. That entire station just reminds you of homestyle Maryland cooking. There’s also Italian food, Barbecue and “Farm to Fork” options. Not to mention, custom deserts that will warm your heart on any given game-day.
Overall, it was evident that the Washington Redskins are listening to their fans and taking great effort into improving their game-day experience.
Local food vendors for the 2016-2017 season: Hoffman Meats, Caribbean Cove, Bob Hall Upper Marlboro, Devil’s Backbone Craft Beer, Marybeth’s Bakery, Lyons Bakery and Island Bwoy Cuisine.
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