Food Network bringing better grub to nation's ballparks, airports

Posted on Wed Apr 21 2010

Food-network

There's nothing wrong with peanuts and Cracker Jacks, but how about something a little different at the ballpark? Your choices, in that case, would be nachos or pretzels, both swimming in that gummy "cheese." The Food Network has heard the call for more elegant eats at stadiums and airports and has struck a multiyear deal with hospitality/food service provider Delaware North Companies to create menu, restaurant and retail concepts at places like the New Meadowlands in New Jersey, Los Angeles International Airport, the Kennedy Space Center, Yosemite National Park and the Busch Stadium in St. Louis. Hotshot chefs who've become famous on the Food Network have already cracked the entertainment venue market as restauranteurs, but this deal is for the flagship brand, which gives it even broader exposure to diverse crowds. Expect to see its dishes popping up at Major League Baseball games this season. Seventh-inning stretch flambe! The two companies are already partnering on an Asian restaurant chain called Skewers, with Iron Chef Masaharu Morimoto, set to launch in 20 major U.S. airports. Not sure what that'll do to the traffic at Chick-fil-A, but maybe there's room for both?

—Posted by T.L. Stanley

T.G.I. Friday's calls in the S.W.A.T. team to create its new dish

Posted on Mon Jan 5 2009

Fridays copy

To balance out his stressful career, Rick Massa apparently learned a thing or two about comfort food. The retired S.W.A.T. team officer from the Los Angeles Police Department won T.G.I. Friday's "Ultimate Recipe Showdown" with his mack-daddy Gourmet Mac n' Five Cheese concoction (shown here, apparently with some chicken thrown in). Beginning today, patrons can stuff their arteries full of the dish at all 600 Friday's locations in the U.S. The recipe sat supreme after a six-week series on the Food Network. For his troubles, Massa gets $25,000 and, according to the press release, "national acclaim." The dish "screams flavor and says Friday's all the way through," says Scott Randolph, director of culinary R&D at the chain. For those interested in making Massa's dish at home, the secret ingredient appears to be the toasted breadcrumbs on top. Take that, director of culinary R&D.

—Posted by Kenneth Hein


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