There were no fumbles at the University of Toledo Glass Bowl on Tuesday afternoon, as the Rockets showed off their line-up of new concessions items to kick off the 2019 season.
The school’s executive chef for catering, Kristoffer Alber, talked up many of the key players during the media preview.
Starting off, he introduced a chorizo sausage topped with chimichurri, a lime crema, and habañero pickled red onions that had a good kick. This will be found in the new Glass City Smokehouse, as will the brisket nachos with a base of crisp chips, fresh jalapeño slices, and smoked cheese sauce.
Both of these were created specifically for the Sept. 14 home opener against Murray State University, and each costs $7. They’ll “tailor [these rotating items] to the season and sometimes to the opponent,” said Mr. Alber.
Other featured players at this locale will be half-pound burgers, grilled chicken sandwiches, smoked brisket sandwiches, and bratwurst ($6 each), as well as seasoned turkey legs (varying cost).
The Rockets earned extra points for smoking, frying, and preparing the majority of the menu’s ingredients in-house, including making sausages from scratch.
They also offered a warm reception for local food purveyors.
Toledo institution Tony Packo’s will serve its Front Street franks for $4 and the much-loved original hot dogs for $5.
Domino’s Pizza is the official provider of this perennial fan favorite. Brian Edler, who owns more than a dozen franchises throughout Ohio, “is very involved with the Rockets,” said Heather Lutz, the school’s assistant athletic director for marketing and sales, so teaming up made perfect sense.
Fuzzy’s Tacos will offer street tacos filled with chicken or beef, as well as chips and queso.
And Holey Toledough Handcrafted Doughnuts will be frying up its wares on game days and brewing up Iron Bean Coffee Roasters’ beans to go with them. These gourmet treats “are just an amazing product,” said Mr. Alber, and there will be themed doughnuts for home games.
The Rocket Value Special is a great cheap eats deal: a hot dog, chips, and a 20-ounce drink for just $6.
And the food court will offer bacon on a stick which Mr. Alber’s assistant, Chef de Cuisine Dan McNabb, said is candied with a house-made Jim Beam sauce “drizzled over the top.”
Asked about plant-based items, Robert Daniel, athletic catering and concessions director, said they’re still seeking items “that vegan fans would like to eat,” rather than only choosing items because they meet a dietary standard (including gluten-free and allergen-free).
The university is actively seeking dishes “for every fan to enjoy,” he said.
“It wasn’t that long ago when we were popcorn and Coke,” said Paul Helgren, the athletic media relations director. “But today’s consumer expects more.”
Ms. Lutz agreed: “Game days are about more than just the game.” Music, concourse activities, atmosphere and, yes, the food all contribute to the experience.
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.
First Published September 3, 2019, 10:37 p.m.
