Here we are in week 10 of the NFL season, and the Detroit Lions and the Minnesota Vikings are going to head to head. With Centerplate (thus far, a resounding matchup winner) and Levy Restaurants (newcomer to our stadium food power rankings) running concessions at the stadiums, there are high stakes for this competition.
The home of the Detroit Lions is Ford Field (Levy Restaurants' client), situated on 25 acres in downtown Detroit. The indoor stadium regularly seats from 65,000 to 70,000 and was opened in the fall of 2002, featuring a mostly glass dome and a turf field. Paying homage to Detroit's pride and history, the construction incorporates six stories of the former Hudson's Warehouse, a 1920s structure that now houses much of the stadiums food courts and restaurants.
Ford Field’s new Farm to Fork menu (via their Farm to Fork program) may be hard to beat in this week’s stadium food ranking matchup. Bringing Michigan produce, grass-fed beef, and locally farmed shrimp into the food arena, the program adds a "taste of Detroit" to the stadium and allows local businesses, vendors, and fans to be a part of not only the consumption, but of the production as well. Local farm partners include Dearborn Sausage Company, Detroit Brewing Company, Germack Nuts, Traffic Jam and Snug, Guernsey Dairy, Gass Centennial Farm, Grassfields Cheese, and Sunrise Poultry.
Ford Field's Faygo Rock and Rye BBQ Beef Brisket Sandwich. Photo courtesy of Levy Restaurants.
There are also new Detroit-themed items on the stadium’s menu, featured in the new Bud Light Party Zone. Among these are the Faygo Rock and Rye BBQ Beef Brisket Sandwich, with beef brisket braised in Detroit’s famous Faygo Rock & Rye pop (the Michigan word for soda), which is then smoked for 12 hours and piled with creamy coleslaw on an onion Kaiser roll. The Touchdown Link Hot Dog, the all-new, official hot dog of the Detroit Lions, features an all-beef hot dog from Dearborn Sausage Company. Finally, the Lions Honolulu Blue Burger features an 8-ounce handmade burger that is stuffed with blue cheese and topped with applewood-smoked bacon and served on a brioche bun. Salivating yet?