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We just added a Cajun concept as part of our New Orleans-meets-Notre Dame menu collection. During game days and on our catering menu, we’re featuring smoked andouille po’boys with Creole mustard, bread pudding bites with caramel bourbon sauce, and chicken and shrimp jambalaya. I also am introducing a Midwest-inspired pork tenderloin sandwich from my childhood growing up in Iowa.
—Travis Johnson, University of Notre Dame/Levy
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