TASTY NEW TREATS
Delicious fare at Mile High
If your idea of stadium food is drippy nachos, greasy pizza and lukewarm hot dogs, get ready for an upgrade at your next Broncos game.
New menu items for Broncos Stadium at Mile High were revealed Friday, including dishes from local chefs and gourmet treats that will have you double checking that you’re actually at a sporting event. We’re talking things such as Green Chili Mac ’n’ Cheese infused with 505 Green Chile and topped with smoked pork shoulder.
And that’s just the beginning as more local companies are being brought into the mix.
“Everything is changing in what we do in stadiums,” Centerplate executive chef Chris Dejohn said at Friday’s media tasting.
Denver’s own 505 Southwestern brand will be the featured salsa, queso dip and tortilla chips at the stadium. Other local companies on board are City Pop Gourmet Popcorn and Polidori Sausage, which is featured in the new Oven-fired Pizza subs.
Centerplate has also created its own Culinary Council of local celebrity chefs to add to the menu.
The stadium will have several types of hand-tossed artisan pizza from chef Elise Wiggins, owner of Stapleton’s Cattivella restaurant. Wiggins has been working for several weeks helping the stadium staff to perfect the recipes for ones like the “breakfast” pizza topped with fried egg and bacon.
“We’ve gone through 100 pounds of pizza to get it right,” Dejohn said.
No need to worry if you’re a fan of the traditional huge slices served at the stadium; Centerplate general manager Justin Kizima says those will still be available.
The other local chefs participating are Lon Symensma of the Cholon Restaurant Concepts group and Troy Guard of the TAG Restaurant Group. Symensma’s dishes include a Saigon Bowl with Rice Noodles and a Red Curry Rice Bowl, while Guard has created a dish of locally sourced ground beef sliders served with duck fat fries.
It may sound like these dishes would go only to the lucky folks in the club seats or suites, but Dejohn confirmed that the selections will be available throughout the stadium at limited locations.
And the menu options won’t break your wallet, either. Prices for the new items range from $8 for the BBQ Thunder Dog to $12 to $15 for the noodle and rice bowls made with fresh vegetables.
On the subject of vegetables, Centerplate has a number of healthier options including a selection of salads, vegetable trays and a gluten-free Turkey Hoagie.
New this year is the Superbowl, a vegetarian, non-gmo, organic bowl of acai smoothie topped with a selection of dressings, fruits and nuts — and even glutenfree granola. “We’ve seen our guests change a lot with what they want,” Dejohn said of the healthier options.
The Broncos have also made an effort to satisfy fans in other ways. Jay Roberts, stadium general manager, said the stadium is bringing back the $5 12-ounce regular beer in response to fan demand. They have also added bike racks on the east side of the stadium, additional phone-charging stations inside and outside the venue and completed the upgrade to the stadium Wi-fi.
You can also “print” an image in the foam on your beer with Anheuser-busch’s “Ripple” technology. The machines, currently available only in the Bud Light Champions Club, use a malt-based extract to imprint an image such as a Broncos logo on the foam on your beer.
Centerplate executive chef Chris Dejohn talks Friday about the new dishes offered to fans this season at Broncos Stadium at Mile High.
REUBEN SANDWICH: A twist on the classic sandwich with hot corned beef on marble rye with Thousand Island dressing and sauerkraut.
BBQ THUNDER DOG: The Thunder Dog is a foot-long hot dog with chopped brisket, triple hot cheese sauce, fried onions and a drizzling of BBQ sauce.
Italian meatballs OVEN-FIRED PIZZA SUBS: or sausage, toasted on a hoagie bun, topped with marinara, pepperoni and sliced mozzarella cheese.
GREEN CHILI MAC ’N’ CHEESE: White cheddar mac ’n’ cheese, infused with spicy 505 Green Chile and topped with smoked pork and fried and green onions.