Aramark’s New NFL Menus Give Hungry Fans Another Reason To Cheer This Football Season

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Aramark Chefs Bring the Tailgate to the Stadium with Brunch-Themed Concessions Items and Other New Innovations for 2017-18 NFL Season

NEWS PROVIDED BY

Aramark 

Aug 17, 2017, 08:00 ET

PHILADELPHIA, Aug. 17, 2017 /PRNewswire/ — When it comes to serving hungry NFL fans, there is no team better equipped than Aramark’s roster of culinary experts. Providing food and beverage service to more than six million football fans each year, at 10 NFL stadiums, Aramark (NYSE: ARMK) partners with more NFL teams and serves more football fans than any other hospitality company.

The Purple Grip, from U.S. Bank Stadium, in just one of the many new items Aramark is introducing at the ten stadiums it serves, for the start of the NFL season. (PRNewsfoto/Aramark)

With large crowds to feed, Aramark’s culinary team went to work in the off-season, to create a fresh lineup of new concessions items and stadium innovations for the ultimate taste bud touchdown fans are rooting for. Aramark’s culinary team examined the latest food trends and fan feedback to develop menus that cater directly to each stadium’s hungry fan base.

“Food plays a huge role in any stadium event, and is an integral part of what makes the stadium experience come to life,” said Carl Mittleman, President of Aramark’s Sports and Entertainment division. “This NFL season, we elevated stadium classics by listening to our fans and introducing new menu concepts we are proud to serve on game day.”

ALL DAY BRUNCHIN’ ITEMS
Aramark’s chefs tapped into the popularity of brunch and developed a menu that allows fans to enjoy brunch all game long. The #AllDayBrunchin menu features the classic tastes of everyone’s favorite weekend meal, all with the portability of a traditional stadium meal.

  • Arrowhead Biscuit (Arrowhead Stadium): Biscuit sandwich with hash brown patty, Canadian bacon, fried egg, bacon jam and cheese, topped with mini pancakes and bacon.
  • Breakfast Brat (FirstEnergy Stadium): Grilled bratwurst with sausage gravy, maple hot sauce, bacon crumbles and whipped butter, on a Belgian waffle.
  • Burger Benedict (M&T Bank Stadium): Ground bacon burger topped with a fried egg, ham, tomato, Monterey jack cheese and hollandaise spread, on a toasted English muffin.
  • Chicken Biscuit (NRG Stadium): Hand-battered, corn flakes crusted chicken breast topped with a creamy, white gravy, served open faced, on a homemade jalapeno, chive and cheddar cheese infused buttermilk biscuit.
  • Donut Burger (Raymond James Stadium): Fresh burger topped with a fried egg and crispy bacon, on a glazed donut.
  • French Toast & Sausage Sandwich (Solider Field): New England roll French toast with Big Fork maple bacon sausage, spiced apple compote, toasted pecans, sharp cheddar cheese and caramel-maple syrup.
  • Porkopolis Waffle (Paul Brown Stadium): Crispy pork tenderloin with smoky bacon, maple and yogurt sauce and baby kale, on a Belgium waffle.
  • Purple Grip (U.S. Bank Stadium): Ube Buttermilk Pancake, breakfast sausage link, bacon cream gravy, crispy tater tots and minced chives.
  • Slim Chicken (Lincoln Financial Field): Frosted Flakes crusted chicken breast topped with Cooper Sharp cheddar cheese and ghost chili honey glazed bacon, on a sliced apple fritter.
  • Steak-N-Eggs (Heinz Field): Cheesesteak with sharp provolone, arugula, fried egg and roasted garlic aioli, on a toasted bagel.

BURGERS, DOGS AND MORE

  • Cola Braised Short Rib Mac and Cheese (Arrowhead Stadium): Creamy three cheese Mac and Cheese topped with cola braised short rib and chives.
  • Leinies Dog or Brat (Soldier Field): Choice of hot dog or brat boiled in Leinenkugel’s new Anniversary Lager, grilled and served “Chicago style”, with chili and cheese, or with sautéed peppers and onions.
  • Loaded Potato Skin Burger (Arrowhead): Fried potato skins covered with cheese, bacon bits and sour cream and topped with burger, lettuce and tomato slice.
  • Pittsburgh Cheesesteak Burger (Heinz Field): Two beef patties with shaved sirloin steak, cheese and vinegar peppers.
  • Pittsburgh Pierogi (Heinz Field): Potato filled dough with choice of three topping options.
    • Mexican War Streets– Topped with green chicken chili, pinto beans, salsa Verde and cilantro crema.
    • Bloomfield– Topped with vodka Sauce, Spicy Italian sausage, mozzarella and parmesan.
    • Traditional– Topped with sauerkraut caramelized onions, sour cream and bacon.
  • Pork Belly Sandwich (Lincoln Financial Field): Apple cider braised pork belly, pub style beer cheese spread, wild arugula and ghost chili pepper honey on a seeded Amoroso’s roll.
  • Sonoran Foot Long Hot Dog (Paul Brown Stadium): Eisenberg all beef foot long hot dog topped with pinto beans, bacon crumbles, diced onion, diced tomato, diced jalapeno, mustard, mayo, salsa verde and ques fresco.
  • Taco Tots (Paul Brown Stadium): Tater tots loaded with queso blanco, chorizo crumbles, pico de gallo and jalapenos.

VEGAN AND VEGETARIAN OPTIONS

  • Vegan Banh Mi (Lincoln Financial Field): Crispy marinated tofu, Napa cabbage, jalapenos, cucumbers, carrots and Sriracha Vegenaise, in an almond flour wrap.
  • Vegan and Gluten Free Black Bean Taquitos with salsa and jalapenos (FirstEnergy Stadium).
  • Gluten Free Black Bean Taquitos with 4 Layer Dip of cheese, salsa, sour cream and jalapenos (FirstEnergy Stadium).
  • Veggie Burger with Mango Chutney (M&T Bank Stadium): Morningstar veggie burger with fresh jalapeno mango chutney on a bakery fresh roll.
  • Veggie Dog with Mango Chutney (M&T Bank Stadium): Field Roast’s vegetarian frankfurter with fresh jalapeno mango chutney.
  • Roasted Portobello Sandwich (M&T Bank Stadium): Roasted Portobello mushroom with wild arugula, oil cured tomato, fresh mozzarella, and balsamic dressing on a whole grain ciabatta roll.

NEW INNOVATIONS
Aramark is on the forefront of stadium innovation, with the launch of the following concepts, which are all the first of their kind in an NFL stadium.

  • Jane Dough (FirstEnergy Stadium): Gourmet edible, small batch cookie dough.
  • Shake Shack® (M&T Bank Stadium): The critically acclaimed modern day “roadside” burger stand will make its NFL debut at M&T Bank Stadium and will feature an assortment of Shake Shack classics, including the ShackBurger®, ‘Shroom Burger and Shack Stack®, among others.
  • Zoom Food (Arrowhead Stadium): The next step in the evolution of stadium food and beverage service, featuring customer-facing, self-ordering kiosks – improving guest experience and speed of transaction time.

In addition to these new menu items and concepts, Aramark partners with premier restaurateurs and top local and celebrity chefs, including seven James Beard Award winning chefs, who will be introducing new offerings at stadiums this season. Among Aramark’s culinary partners are Andrew Zimmern, Chris Shepherd, David Morton, Gavin Kaysen, Grady Spears, Jimmy Bannos Jr., Jonathon Sawyer, Marc Vetri, Michael Symon, Rocco Whalen, Ronnie Killen and several other celebrity chefs from across the country.

Aramark partners with 14 National Football League teams to provide food and beverage, retail and/or facilities services- Baltimore Ravens, Chicago Bears, Cincinnati Bengals, Cleveland Browns, Denver Broncos, Houston Texans, Kansas City Chiefs, Minnesota Vikings, New York Giants, New York Jets, Philadelphia Eagles, Pittsburgh Steelers, Seattle Seahawks and Tampa Bay Buccaneers. Aramark will be the exclusive food and beverage and retail provider for Super Bowl LII at U.S. Bank Stadium.

Photos of Aramark’s new NFL menu items can be downloaded here.

About Aramark
Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Contacts:

David Freireich

215-238-4078

freireich-david@aramark.com

Erin Noss

215-409-7403

Noss-erin@aramark.com

SOURCE Aramark

Related Links

http://www.aramark.com

Get your tickets to Philadelphia’s first kosher barbecue event

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Organizers of the event are (from left) Howard Elgart, Stuart Gordon, and Allan Horowitz.

HavaNaGrilla, Philly’s first kosher barbecue, will be held on the grounds of Temple Beth Hillel-Beth El Aug. 27 from 11 a.m. to 4 p.m. And you don’t have to be Jewish to come and have fun. It’s a carnival with wildly popular attractions for everyone – teens and toddlers, millennials, young and not so young.

Tickets and information go to www.phillykosherbbq.org. Prices are $10 for a single ticket, $20 for a family. Free Parking is at the Kaiserman Jewish Community Center on City Line Avenue and Haverford Road. Shuttle busses will run between the JCC and Temple Beth Hillel Beth El.

You can stroll from booths featuring face painting, animal balloons, a Beer Garden featuring local brews, a professional golf pro, animal and zoo experiments for kids – and a Mechanical Bull. There’s more. How about the pickle eating contest limited to 20 participants? Sign up ahead of time online. Barrels of pickles have been donated by The Pickle Guys of New York’s Lower East Side. How many of Pickle Guys’ finest can you eat in 4 minutes? The pickles are so good, the company ships throughout New York. And for the whisky and bourbon buffs among us , nips of the best aged Scotch and Bourbon are available for tasting.

If you just want to wander and let the kids have their own fun, browse and buy from 30 vendors. Philadelphia and Canadian artists will have a wide selection of unique crafts for sale. The temple’s sisterhood booth will offer a limited number of aprons printed with recipes and signed by celebrity chef Alon Shaya, as well as bamboo cutting boards branded with the HavaNaGrilla logo.

Food celebrities from every aspect of the kosher food arena will be on hand to help. While 20 competing teams are preparing the brisket, chicken and ribs in expectation of winning the coveted Dr. Walter Hofman Cup, rousing rock and roll will be provided by four rabbi rock bands. Gabriel Boxer, the Kosher Guru, is the MC.

Celebrity chefs will judge the food bonanza; Steven Cook from Philly’s Zahav, a restaurant constantly winning rave reviews, Alon Shaya, chef owner of award winning Restaurant Shaya, New Orleans and Abe Fisher restaurant’s Executive Chef, Yehuda Sichel, who creates Jewish dishes inspired by the foods and flavors of the Diaspora.

Besides barbecue and smoked beef sausages there will be grilled Jersey corn, local fruits and for vegetarians, Nana’s Kitchen will offer Israeli salads and Texas vegetarian chili.

Some contestants like Jeff Klein, weren’t always barbecue enthusiasts. A “sort of retired” pharmacist, Jeff is no slouch when it comes to smoking meats and fish. He explains “thirty years ago I smoked the fish I caught at the shore – and it was good.” Word spread. Now he’s sought after to cater barbecue events in the New York area. But his priority is Jakes Kosher Smoked Meats. From a Philadelphia storefront, from Thursday till Friday afternoon, smoked brisket, ribs, chicken and duck are snapped up by a classy clientele. Ari White, the nationally famous Wandering Que, will be cooking up a storm with 70 briskets, dozens of turkey legs, lamb ribs and chicken. Philadelphia’s kosher personal chef, event caterer and cooking teacher, Chef Daniel Israel, creates mouthwatering dishes for his clients. He hates waste as in the appetizer he will be demonstrating. “I’ll show how to transform leftover challah into a delicious Middle Eastern appetizer, Babaganoush …and they’ll go home and make it.”

Included in the dozens of raffle prizes: a Green Egg ceramic smoker, valued at $1,200, golf lessons and membership to the Jewish Community Center.

Proceeds from HavaNaGrilla will benefit the Jewish Federation Mitzvah Food Bank and the Narberth Food Bank.

4 generations of women keep secret pickle recipe in the family

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By Jordan Grice   –   Southside Daily

Four generations of women run the Prissy Pickle Company in Virginia Beach, keeping the recipe all in the family. From left to right are Francine Stanley, Agnes Elder, Grace Sawyer, and Dena Sawyer. (Jordan Grice/Southside Daily)

VIRGINIA BEACH — For Dena Sawyer, making pickles has always been a way to bring her family together.

Using a family recipe that dates back to the early 1900s, Sawyer said the family hobby always yielded great gifts for their neighbors to enjoy during the summer and the holidays.

According to Sawyer, one neighbor enjoyed the pickles so much that he sparked the idea that grew into a new business for the Virginia Beach residents.

“He loved them and he said ‘y’all should do this. Ya’ll should start a company,’ and I said ‘I don’t know,” Sawyer recalled. “A couple years later here we are, and we are trying our hand at it.”

With the help of her daughter, 12-year old Grace, her mother Francine Stanley, 70, and her great-grandmother, Agnes Elder, 90, Sawyer founded The Prissy Pickle Company in 2015.

They have been selling their Bread & Butter and Sweet Southern Pickles at the Old Beach, King’s Grant, and Shockley’s farmers markets since June 2016.

Although the recipe is a closely-guarded secret, Stanley said she enjoys providing the public with a treat that she’s loved making for years.

“We’re sharing something that we’ve always taken advantage of, and we want to make everyone aware that it’s a healthy product,” Stanley said. “It doesn’t have preservatives, it’s all natural … It’s purely vinegar, sugar, and spices.”

Making their pickles is a nine-day process, according to Dena Sawyer.

From the moment they get their cucumbers chopped and set in the brine to when they jar the final product, each family member knows the schedule by heart.

On the ninth day, they gather at Admirals Choice Sauce Company on Virginia Beach Boulevard to jar the pickles as a family.

“It’s beautiful,” Elder said. “That’s what family is all about.”

Grace Sawyer echoed similar feelings, adding that she enjoys getting to spend time with her parents, grandparents, and great grandmother doing something they all love.

According to Grace, she is often asked whether she wants to spend her summer working in farmers markets.

“Of course I want to be here,” Grace Sawyer said. “You get to sell at the farmers markets. You get to interact with people. You get to see people’s reactions … I think it’s really cool that we get to sell something that we’ve always done and that we all love doing, so I think it’s great that we are getting to the point where we can sell them.”

Each woman felt that being with each other throughout the process and running the business together was the most important aspect of the Prissy Pickle Company.

Since starting their business, Dena Sawyer said customers continue to enjoy their family recipe which is an added bonus to creating a brand around their pickles.

“I love it when people taste it, and they are excited, and they come back,” Dena Sawyer said. “We actually have repeat customers this year. It’s exciting, and we actually have something to pass down to Grace hopefully.”

Prissy Pickles can be purchased every Saturday at the Old Beach Farmers Market from 9 a.m. to noon and King’s Grant Farmers Market every other Thursday.

Like the article? Reach out to Jordan on Twitter at @JordanEGrice, or send him story ideas at Jordan@localvoicemedia.com.

Pickle Classes Taking Place

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KINGSTON, N.Y. >> Join master food preserver, Cornell Cooperative Extension of Ulster County nutrition educator, and professional cook Janie Greenwald as she hosts the Kitchen Class Series’ last class for the summer — Quick Pickles — from 6 to 9 p.m. Aug. 24 at Kingston Plaza.

The class fee is $35. Register by the Monday before the class to allow organizers to purchase supplies.

Participants will learn the boiling water bath method of preservation and the science behind safe, quick pickles and will take home a jar of what is made and canned in class.

To register, go to the website ulster.cce.cornell.edu and click on “Events.” Print the registration form for this event, and mail it with a check payable to CCEUC to Cornell Cooperative Extension Ulster County, Attn. Janie Greenwald, 232 Plaza Road, Kingston, N.Y. 12401. For more information, call Janie at (845) 340-3990, ext. 326.

Wednesday

Provisions Market Hall — Fifth Street Public Market, 296 E. Fifth Ave., 6 p.m. “Spanish Wines,” dig a little deeper into the unique offerings of Spain; will discuss how to read regions on wine labels, how to pair and taste our way to discovering new favorites. $20. 541-743-0660, provisionsmarkethall.com/events.

Saturday

Community of Christ Church — 1485 Gilham St., 10 a.m. to 1:30 p.m. OSU Extension Service Master Food Preservers will be offering a pickle-making class that will include tips and tricks for making both quick and fermented pickles, an overview of everything you need for successful pickle making, including equipment, ingredients, recipes and techniques; principles of fermentation; make a jar of quick dill pickles as well as some sauerkraut to ferment at home. $30. Register at rgne.ws/11kF8aH or at the Extension Service office, 990 Jefferson St.

Tuesday

Natural Grocers — 201 Coburg Road, 10 a.m. to 11 a.m. “Raw Vegan Soups, Chilled and Warm” with Alexandra Bwye. Free. 541-345-3300.

Events

Friday

Springfield Museum — 590 Main St. 5 p.m. “History & Hops, A Fundraiser for the Springfield Museum” will feature local beer and local history, food truck and live music. $10 in advance (rgne.ws/2uj7Us9), $12 at the door, $5 for younger than 12, ticket includes drink ticket and souvenir pint glass. springfield-museum.com

Anti-cholesterol agents extracted from wild plants

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By Snehlata Shrivastav  –   The Times of India

NAGPUR: Researcher from the Botany Department at Nagpur University has extracted and purified certain pharmacologically and bioactive phytosterols (plant-based cholesterols) from wild plants which can potentially counter the activity of animal cholesterol in human beings.

The researcher, Pradnya Anasane, has also identified edible seeds of certain vegetables and fruits, which too can control hyperlipidemia (excess of fats and lipids). The researcher claims that phytosterols can act as herbal medicines and replace the synthetic drugs used for reducing cholesterol.

Anasane carried out the research as part of her doctoral degree under guidance of Prof Alka Chaturvedi. “Of the 20 wild plants we screened, phytosterols could be extracted from eight plants. We not only isolated the phytosterols but also purified them, conducted structural analysis and tried them on rats. We got good results,” said Chaturvedi.

Chaturvedi further said, “Besides possessing anti-hyperlipidima property, the plant extracts were also found to have anti-inflammatory and anti-oxidant properties.”

Anasane said phytosterols are naturally found in vegetable products like oils but they are also present in pulses and dried fruits. “The use of food containing phytosterols is a relatively recent development in human nutrition. Phytosterols play a major role in functional foods. Their ability to reduce serum cholesterol in humans has been widely proven. They also enhance the immune system and reduce risk of certain cancers,” she said.

Research has found that seeds of pomegranate, watermelon, flax, soyabean, sunflower, fenugreek (methi), sesame, cumin, parwal, Indian round gourd and pumpkin possess anti-cholesterol properties. These seeds can be used as food supplements.

The extracts from wild plants Cullen corylifolia (Babchi), Bombax ceiba (Shalmali), Ficus hispida (Kala umber), Nerium indicium (Kaner), Cascabella thevetia (Yellow oleander), Plumeria rubra (Chameli), Solanum virginianum (Kantakari) were found to have anti-hyperlilidimia properties.

Anasane said that these plants with many therapeutic properties can be claimed for novel drug formation with the advantages and applications of phytosterols. These plants are otherwise toxic for consumption directly but contain certain phytoconstituents, including phytosterols, can be isolated and employed to formulate drugs.  “The extracts of two plants Ficus hispida and Cascabella thevetia were selectively tried for anti-hyperlipidemic activity on rats. These rats were first fed with high fat diet to increase their cholesterol levels. Both plant extracts have shown a significant activity in doses (150 mg/kg and 300 mg/kg) when compared with the activity of standard drug Finofibrate,” said Anasane.

Chaturvedi told TOI that it was for the first time that a doctorate research in Nagpur University has been taken to such level. “There is scope for more work on the subject so that the molecules in the extracts having anti-cholesterol properties could be identified and herbal drugs could actually be prepared from the plants,” she said.

TRANSPARENCY FOOD : FOODWATCH OBTAINS A VICTORY OVER THE PICKLES

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Where are your pickles from?

Reposted from The Silver Times

This is a tentative victory, but it shows the usefulness of the specialized associations in the transparency of food. In mid-July, Foodwatch, denounced the deception induced by the logos “Made in France” on many food packages. While the label ” blue-white-red “, which seems to reassure consumers about the origin of the food they buy, the NGOS demonstrated the scam behind this view.

Foodwatch épinglait a dozen products features of this lure. Conditioned in France, the products were in fact from other countries, and sometimes even other continents.

Pickles franco-indian

“The cockade of the great anything back to these pickles Charles Christ stamped” blue-white-red “accompanied by the mention” packed in the Loir-et-Cher, ” noted the NGO. But the origin of the vegetables is somewhat surprising : the pickles grown in India have actually crossed half of the globe before arriving in our stores “.

An unacceptable situation, while nine in ten French say they are willing to pay a little more to eat French and have more guarantees on the origin and the traceability of the products consumed. “All rays and all ranges” are affected by this scam, stated Foodwatch.

“Confusing”

A few weeks later, the survey conducted by the association seems to have borne fruit. One of the brands pinned has announced the end of the marketing of its pickles allegedly ” Made in France “. The NGO announced in a press release this Friday.

“In a letter to foodwatch, the head of the group Reitzel, who markets this product recognizes” that these terms can be confusing ” and indicates that these pickles will no longer be marketed. The group now intends to promote a product that is more consistent with the packaging : “pickles 100 % French, which allows us to display the blue-white-red-labelling “, stresses Emmanuel Bois, general manager of Reitzel “, quoted by Foodwtach.

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The NGOS welcomed this decision and stressed that it is “possible to be honest about the labelling” made in France ” and thus reinforce the transparency – and hence, food security. “The other nine manufacturers pinned by foodwatch (Charles and Alice, Panzani, Carrefour, Madrange…) have not, to our knowledge, still not reacted “, she says.

Entertainment Announced for 31st Annual Gruene Music & Wine Festival

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Asleep at the Wheel

Ray Benson and Asleep at the Wheel were announced as the entertainment at Gruene Hall on Friday, October 6th, 2017 for the 31st Annual Gruene Music & Wine Festival benefiting United Way of Comal County (UWCC).  Chris Snider, President of Texas Tito’s and UWCC Campaign Chair, says “this is THE event of the year for UWCC.  It’s an incredible source of fundraising but also a great time and a unique event where attendees get to see amazing talent in an intimate setting and also be a part of the great guitar auction where autographed guitars auction off for thousands and sometimes tens of thousands of dollars all benefiting UWCC.”

From the Gruene Music & Wine Festival Website:

“The Gruene Music & Wine Fest began as a one day event in 1986 with the purpose of promoting Texas and Americana music in a fun and relaxed setting while raising funds for the United Way of Comal County. Over the years, it has become a four day celebration not only of Texas and Americana music, but also a celebration of Texas, German and New World wines, specialty beer, food and handcrafted items.

The event continues to grow each year. In recent years, we have been able to expand the “Texas Tastings & Tunes” event on Saturday to include over 40 wine & food producers for tastings and ‘Le Cordon Gruene’ food alley. To further enhance Sunday’s “Texas-Style Musicfest”, we’ve added a Specialty Beer Tasting event, a second stage and the big game on a big screen TV’s. A Craft Market has also been added to both Saturday and Sunday events. In 2010, we added an entirely new “Not From Texas” kickoff event taking place on Thursday and featuring German and New World wines, live music and “Not From Texas” door prizes!

Although the event itself has evolved through the years, our benefiting charity has always included and primarily been the local United Way, a charity whose mission is to improve the quality of life for people in Comal County by generating resources to meet the needs of the community.

In 1986, a mere $450 was raised for United Way, but as the event has grown, so too have the funds given. We now raise over 350 times that amount and have been able to double our funds raised just in the past six years. 2015 marked a record-breaking sum of $159,153.65, making us proud to be considered the highlighted event for the annual United Way campaign in our area. We hope to continue the success of the event by exceeding a $100,000 donation each coming year, and we hope you will be a part of it!

Here are some of the highlighted artists from the past few years:
2016 – Jack Ingram, Charlie & Bruce Robison, Stoney LaRue, Marshall Tucker Band
2015 – Aaron Neville, Pat Green, Marshall Tucker Band, Shinyribs, Jack Ingram
2014 – Robert Earl Keen, Cory Morrow, Uncle Lucius, Jason Boland
2013 – Emmylou Harris & Rodney Crowell, The Mavericks, Charlie Robison, Cory Morrow
2012 – Clint Black, Pat Green, Asleep at the Wheel, Stoney LaRue
2011 – B.B. King, Lucinda Williams, Los Lonely Boys, Pat Green
2010 – Jack Ingram, Tanya Tucker, Randy Rogers/Stoney LaRue
2009 – Pat Green, Joe Ely Reunion Band, Asleep at the Wheel
2008 – The Flatlanders, Leon Russell, Randy Rogers Band”

Dining review: Virtuoso Pizzeria is a slice of heaven in Benson, Nebraska

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Kent Sievers/ The World-Herald

Virtuoso isn’t the same old Benson pizza joint you know.

The restaurant, which opened this spring, might not have the funky, eclectic atmosphere of the former Pizza Shoppe. But what it does have — incredible pizza — more than makes up for it.

I’ll wager without worry that owner David Losole is creating some of the city’s best New York-style slices. There’s more on the menu worth trying than the pizza, though a slice is where you should start.

Losole, whose parents run South Omaha’s Lo Sole Mio, where he also has worked for years, is keeping the menu at his first solo project succinct. It features just three basic slices: meatball, pepperoni and cheese, along with a rotating daily selection of toppings.

Virtuoso is a slice house; the menu doesn’t feature any whole pies.

Slices are large and just the right price — around $6 — and the crust is great, super thin but never soggy, with an end that’s chewy and airy, light but substantial. I never needed more than one slice; and especially with the heartier toppings, it’s filling.

I appreciate Losole’s restraint — each slice had just the right amount of acidic, house-made red sauce, a perfect sprinkling of cheese and, in every case, plenty of toppings, but not so much that the svelte crust became weighed down.

We tried two of three standard slices. The super crisp pepperoni curls into little bowls, each holding a burst of spice and flavor. Meatballs are homemade, and instead of serving them whole, Losole slices them into thin rounds and covers the slice in flavorful meat.

The specialty slices we tried all pleased.

An olive oil slice came loaded with green, black and Kalamata olives; we’d have liked a few more of the latter, though it was still good, with a briny finish.

A “sweet and sour” slice came loaded with spicy raw jalapeños and big hunks of sweet pineapple, a surprisingly pleasant combination. My friend especially liked how spicy it was; jalapeños on pizza don’t often carry this kind of zing.

If the sausage and onion slice is available during your visit, run, don’t walk, to get it.

Losole makes the sausage in-house, and ours had the right amount of spice and plenty of fennel. Mixed with red onions, it’s a classic combination done with care.

Sausage appeared again on the Jimbo, one of a few sandwiches on the menu. A sausage with lovely texture and loaded with flavor comes topped with sautéed onions and homemade giardiniera, one of my favorite condiments.

But the real star of the sandwich menu is the Italian beef. It’s the best version of this Chicago staple I’ve had in Omaha. Slow-roasted beef comes on a soft bun with giardiniera; we got ours dipped in flavorful au jus; the entire sandwich gets a quick dunk. It’s legit.

Join us for a special farm-to-table dinner and silent auction benefiting the New Braunfels Food Bank featuring local food, beer, wine, and more!

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August 31, 2017   |   6 – 9 PM
McKenna Events Center
801 W. San Antonio St., New Braunfels, TX 78130 

Join us for a special farm-to-table dinner and silent auction benefiting the New Braunfels Food Bank featuring local food, beer, wine, and more!

All proceeds from this event will go directly towards the completion of the New Braunfels Food Bank‘s new facility in New Braunfels, Texas.

– Contact Us – 

Monica Borrego
Associate Director of Community Investments
mborrego@nbfoodbank.org
(P) 210.431.8416
(F) 210.536.2309

OR

Chris Snider, Texas Tito’s

New Braunfels Food Bank Advisory Board Member

830-626-1123

 

 

Salata Adding Fresh Jalapeños to Menu in August

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Fresh Sliced Jalapenos

The heat is on at Salata, The Next Generation Salad Bar.

The popular salad bar concept known for its simple, fresh and honest ingredients is introducing fresh jalapeños to its extensive toppings lineup on August 1.

Everyone knows fresh jalapeños pack a punch and are full of flavor; but they also offer multiple health benefits. They’re packed with antioxidants, help alleviate sinus congestion and contain capsaicin, which can help kill certain types of cancer cells. A single jalapeño can even provide a full daily dose of vitamin C.

Salata guests are always invited to customize their own salad or wrap from more than 50 toppings and 10 house-made dressings, or select one of these popular combinations featuring August’s Topping of the Month:

Fresh jalapeño wrap—Salata mix, fresh jalapeños, broccoli, bell peppers, red onions, cilantro, corn, black beans, mixed cheese, sundried tomatoes, avocado, fat-free sun dried tomato dressing and grilled chicken in a southwestern tortilla

Fresh jalapeño salad—spring mix, fresh jalapeños, red onion, tomatoes, feta cheese, mandarin oranges, chickpeas, strawberries, almonds, croutons and shrimp with fresh herb vinaigrette

“At Salata, we’re all about making healthy, delicious choices, and every Topping of the Month is selected with flavor and nutritional value in mind,” says Courtney Schutze, Brand Manager at Salata. “Fresh jalapeños can add the perfect amount of spiciness to any salad or wrap, they’re loaded with antioxidants and vitamin C and they’re delicious.”

Salata is the only salad concept that is gluten-free certified and completely customizable, serving salads and salad wraps made from a wide selection of fresh, nutrient-rich ingredients. The rapidly growing brand with more than 60 locations in four states is uniquely dedicated to supporting its guests’ healthy lifestyles.

So if you’re ready for the heat, visit your favorite Salata soon because this special topping will only be available through August 31.