Here’s What You’ll Be Eating and Drinking at Super Bowl LIX in New Orleans | Eater New Orleans
"New Orleans is a dream Super Bowl location, at least according to one chef. "The menu here is one of the most contested that we do," says Jen Bargisen, Sodexo Live!’s senior vice president of culinary. "Everyone wants that New Orleans experience, and we are really focused on giving it to them. If somebody got off a plane, went to the game, and got right back on, we want them to have left with a taste of New Orleans," she says. Bargisen — along with hundreds of other chefs and workers — is in charge of what attendees will be eating at Super Bowl LIX on Sunday, February 9, and, much like the venue itself, which has undergone a complete renovation in preparation, the food menu at the stadium has also gotten an upgrade for game day. There are new additions to the New Orleans menu sold at the stadium during the regular season, like po’ boys (all on Leidenheimer bread, the city’s largest maker of po’ boy bread) and bread pudding, the winning recipe for which was created by Brandon Felder, executive chef for the New Orleans Convention Center; Bargisen calls it "out of this world," and says it will be baked fresh in the last few days leading up to the Super Bowl. There are also some new stadium classics, updated with a luxury Super Bowl twist — a lobster karaage sandwich, for instance, and seafood nachos with blackened shrimp and a seafood cheese sauce. Bargisen says the team at Sodexo Live! is planning to feed some 62,000 attendees by preparing "more than 6,500 pounds of shrimp and 12,000 oysters — both sourced from American Seafoods Inc. in New Orleans, and 50,000 Leidenheimer baguettes." Menu highlights (with locations) include: The Big Easy big game banh mi (vegetarian) — Sections 217, 259, 513, 543: beer-battered maitake mushrooms, pickled vegetables, cucumber, mushroom duxelles, and remoulade served on Leidenheimer bread; Lobster karaage sandwich — Sections 227, 269: panko-coated butterflied lobster tail drizzled with lemon pepper sauce, butter lettuce, tomato, and remoulade sauce on a brioche bun; Surf n’ turf po’ boy — Sections 217, 259, 513, 543: smoked short rib, fried shrimp, Mornay sauce, remoulade sauce, tomatoes, and lettuce on Leidenheimer bread; Fried oyster po’ boy BLT — Sections 106, 122, 150: cornflake-coated fried oysters, thick-cut brown sugar-glazed bacon, spicy mayo, tomatoes, lettuce, topped with chicharron and chive crumble on Leidenheimer bread; (Soft-shell crab sandwich) — whole soft-shell crab battered and fried, Frito Lay special spread, tomatoes, and lettuce on Leidenheimer bread; Alligator sausage po’ boy — Sections 104, 113, 124, 141, 135, 205, 227, 239, 269, 506, 525, 536, 555, 613, 615, 639, 641: alligator sausage topped with seafood etouffee on Leidenheimer bread; Seafood nachos — Sections 111, 139, 247, 281, P137, P506, P536, and East bunker club: Cajun blackened shrimp, nacho cheese seafood sauce, guacamole, cilantro, and pico de Gallo piled on tortilla chips. Drinks include the Loaded spicy bloody mary (Plaza level at the 122 bar; terrace level at the 515 bar): Ketel One vodka and bloody mary mix with olives, pepperoncini, spicy green beans, celery, cheese, bacon, and spicy okra; and the Royal Carnival Queen (Plaza level at the 114 and 142 bar; terrace level at the 545 bar): Crown Royal apple, blackberry liqueur, lemon juice, prosecco, and a twist of lemon. Overall, the emphasis is on delivering an unmistakable taste of New Orleans — locally sourced breads and seafood, bold regional flavors, and upscale takes on stadium classics — with specific attention to volume and sourcing to serve the game's crowd." - Clair Lorell
