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“I've been working with partners on the development of recipes that involve smoke as an ingredient. This year will be about simplicity, nostalgia and fan-focused foods for stadiums and arenas. And we will continue to focus on plant-based diets for our athletes and fuel-centric foods.” —Travis Johnson, Levy/University of Notre DamPhotograph: Shutterstock
“I've been working with partners on the development of recipes that involve smoke as an ingredient. This year will be about simplicity, nostalgia and fan-focused foods for stadiums and arenas. And we will continue to focus on plant-based diets for our athletes and fuel-centric foods.” —Travis Johnson, Levy/University of Notre Dame
“Slow-cooked kalua pork and smoked kohlrabi and watermelon are two flavor profiles I’m playing around with. I’m also working on some plant-forward ideas that I want to get in front of our guests.” —Kurt Kwiatkowski, Michigan State University
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