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Centerplate Introduces New Food Lineup At Lucas Oil Stadium

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On Sunday, the Colts will introduce their new starting lineup at Lucas Oil Stadium.

And Centerplate will introduce its new menu lineup at Lucas Oil Stadium. 

“For our team, there really is no offseason at all,” said Paul Pettas with Centerplate. “They’re constantly working, constantly tweaking and they’re in the kitchen exploring new things.”

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During the preseason, Centerplate invited the media out to Lucas Oil Stadium to preview their 2018 offerings and the largest new lineup they’ve ever debuted.  

“We’re showcasing 11 new items and with the burger of the game – there are actually 10 different burgers, the mac and cheese – there are three varieties, the kebobs – there are three, so it’s really expansive,” said Centerplate General Manager Lynda Fonderoli.

There’s truly something for everyone, including three new mac and cheese dishes served in tortilla bowls. The Pigskin Bowl includes braised pulled pork, the Cajun Mac and Cheese has blackened chicken, and the Hoosier Mac and Cheese has pot roast and a horseradish cream.

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“I didn’t know you could get this creative with mac and cheese,” said CBS Radio host Kent Sterling. “Instead of just pasta and cheese, you get something nutritious in there that’s delicious.”

The Kickoff Kebobs are also available in three varieties – beef, chicken, and vegetable. 

WISH-TV reporter Brenna Donnelly said she wasn’t expecting anything amazing from the chicken kebobs, but she was pleasantly surprised.

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“I mean, it’s on a stick, right? It’s portable. This is a wise choice. But then you eat it and with the sauce that’s on it, that’s something that I would definitely get when I come to a game.”

She was also impressed with the Colts Forged Combo, a jumbo Johnsonville bratwurst with Italian beef and Giardiniera.

Faith Toole writes a food column, Faith on Food, for the Hendricks County Icon.

Her top pick came highly recommended by the chef.

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“I wouldn’t have tried it, but the Saltado Peruvian Sandwich is delicious,” she said. “The carmelized red onions, wow. And the Aji sauce, I’m just impressed.”

She was also impressed with the vegetarian and vegan options. 

Two new entrée salads - a Greek salad and a Pan Asian salad are also available.

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Sure to be a hit are the 1984 Classic Mini Donuts – an homage to the year the Colts arrived in Indianapolis.  

“Who doesn’t like mini donuts?” said Colts photographer Matt Bowen.

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A keepsake 35th season popcorn bucket is also offered. 

And this year, Lucas Oil Stadium becomes Centerplate’s first and only sports venue to offer craft beer flights. 

“We’ve got a few local breweries that will be available to gets flights from,” Pettas said. “The local breweries that we have are Sun King, Metazoa, Deer Creek, 3 Wise Men and Two Deep. And we have an array of other craft beers and plenty of offerings from Anheuser-Busch and Bud Light.”

For Centerplate, it’s all about specializing. 

“Our goal is really to make our menus as unique to the team, as unique to the venue as possible,” Pettas said.

And with a venue like Lucas Oil Stadium, the food has to be top notch, said Sterling.

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“If you go to a ballpark and you’re watching baseball, give me a dog and a beer. But if you’re watching professional football in a place like Lucas Oil Stadium, you like to have a nice culinary bounty.”

And with a bigger selection than ever before, Centerplate delivered. 

The new menu items will be available at various food stands located throughout the stadium. 

For more information, stop by any of the information desks at Lucas Oil Stadium.

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