Texas Christian University (TCU) Dining by Sodexo handles concessions for the school, and this season, with help from Johnsonville, they’ve got the bases (er, brats) loaded with fiery flavor and fresh toppings at the Charlie and Marie Lupton Stadium.
“The concept was then put in the capable hands of TCU Chefs Wade Goodmay and Rashelle Solano, who created the innovative recipes,” says Scott Majestic, GM of TCU Dining.
The culinary team, including operations director Kyle Hollingsworth, Stadium GM Jerry Grefer and Swati Bharathi on the marketing side, took a field trip to a nearby Rangers game for ideas. Each member of the team looked at different aspects of game food: signage, lines, menu items and more. At one point they were sharing a 4-foot hot dog! Bharathi says they came back with great ideas, which turned into this bold brat concept.
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