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Delaware North Sportservice and the Green Bay Packers unveiled new concession items for the 2017 season at Lambeau Field on Sept. 7, 2017. Sarah Kloepping | USA TODAY NETWORK-Wisconsin

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GREEN BAY - There are certain foods you can count on being crafted into new Packers game day menu items every year at Lambeau Field.

Bratwurst and burgers. Check and check.

Bacon and cheese. Check and check.

Egg noodles and elk. Wait, what?

You can plan for a few surprise calls from Lambeau Field executive chef Heath Barbato and his team when it comes to the new menu playbook. This year, it's elk.

RELATED: Feeding Packers fans beyond beer, brats, burgers

And before I get emails asking, no, Barbato and his team didn't spend the offseason hunting in the wilds of Wyoming. They source their elk from a wild game farm.

Overall, this year's crop of new Lambeau Field foods isn't the most outlandish we've seen. Even the elk stroganoff isn't that outlandish. It does make the fall seasonal menu at 1919 Kitchen & Tap restaurant inside Lambeau Field. In addition to a couple of new twists on bacon and brats, there certainly isn't anything to rival the Horse Collar or even the doughnut ice cream sandwich that is still my all-time favorite.

Still, Barbato and his culinary team understand the tastes of Packers fans and have had some fun creating new food combinations that play to those: bread, meat and cheese.

1919 Burger

Ingredients: Burger, havarti, fried sauerkraut, peppered bacon, topped with red pepper aioli.

Scouting report: A regular on the 1919 Kitchen & Tap restaurant in Lambeau Field, I put it on our list of 12 tasty burgers from around Wisconsin. So, yeah, I figured this was going to be my favorite going in.

Find it: Sections 111, 472

RELATED: 1919 Burger and 11 more great Wisconsin burgers

1919 Elk Stroganoff

Ingredients:  Elk, egg noodles, topped with crème fraiche and julienne carrots.

Scouting report: This is my runner up for favorite new foods. The meat is lean without being gamey. The gravy is beefy. The noodles provide contrast to the richness.

Find it: Sections 101, 127, 138, 486

Stallion

Ingredients: Italian sandwich featuring ham, pepperoni, salami, Italian seasoning, mozzarella and banana peppers on toasted hoagie bun (6½ or 13 inches).

Scouting report: Just enough heat from peppers to cut the fat of the meats. I also like the crunch of the toasty bun. The best surprise, to me, of the day's bites.

Find it: Toasted stand, section 131

Bacon-Dilla

Ingredients: Black forest bacon, pineapple, onion, jalapeno, Jack cheese and chipotle cream.

Scouting report: If you like bacon and cheese, you'll like this. As a bonus, the chipotle cream adds a nice kick of heat.

Find it: Section 124

Bacon Bread

Ingredients: A foot of bacon-wrapped, nacho-cheese-stuffed pretzel served with beer mustard.

Scouting report: If you like bacon, cheese and bread, then you'll like this. I predict this will win this season's rookie bacon battle.

Find it: Section 124

Brandy Old Fashioned Brat

Ingredients: Foot-long brat served on a Sheboygan hard brat bun and topped with house-made tart Brandy-cherry relish.

Scouting report: Probably not something for bratwurst traditionalists. Not being a traditionalist myself, I liked the sweet-tart addition of the cherry chutney.

Find it: Sections 106, 134, 135, 303, 315, 342, 347, 405

Chips and Dip Brat

Ingredients: Foot-long bratwurst topped with smashed potato chips and French dip.

Scouting report: Also not for the "I only put mustard on my brat" crowd, but I suspect this has a little broader appeal.

Find it: Sections 106, 134, 135, 303, 315, 342, 347, 405

Buffalo Popcorn Chicken

Ingredients: Popcorn chicken tossed in Buffalo sauce topped with ranch, cheddar cheese and green onion.

Scouting report: It's Buffalo sauce and chicken. You know what you're getting.

Find it: Sections 116, 427

Taco Trio

Ingredients: Soft taco shell filled with choice of meats — pork carnitas, chicken sofrito, or traditional beef.

Scouting report: A club-level exclusive, Barbato says the Titletown Taqueria stand has drawn the longest lines during preseason games.

Find it: Associated Bank club level

More new foods

Wisconsin Cuban: Beer braised pork, smoked ham, Swiss cheese, beer mustard, topped with a pickle spear and served on a pretzel shaped football bun. (Section 690)

Meathead sub: Meatball sandwich featuring house made meatballs. (Toasted stand, section 131)

Chicago sub: Italian beef, giardiniera and mozzarella cheese. (Toasted stand, section 131)

The Veggie sub: Portabella mushroom, zucchini, yellow squash, red pepper and onion. (Toasted stand, section 131)

1919 Turkey Club: Turkey, bacon, smoked Gouda, lettuce, tomato topped with chive mayo. (Section 472)

Johnsonville Tailgate Village

Delaware North Sportsservice, which runs food operations at Lambeau Field, has taken over the kitchen in the permanent building that has taken over the tailgate tent in the Lambeau Field parking lot.

While Lambeau Field concession stand foods were the stars of the media tasting, there will be plenty of food served in the Johnsonville Tailgate Village, says Barbato, including pulled pork sandwiches, chicken and sirloin steak roasted in big ole rotisserie. Seriously, there were 15 pork shoulders slowly turning as part of an eight-hour cook while I was there for the media tasting.

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