You start out with some tater tots. Simple. Something almost everyone loves. And then you get fancy.
Skip over the idea of some reheated beef and cheap shredded cheese. No, we’re going to do this right.
How’s some freshly smoked brisket chili sound? And then a topping that is a mixture of grilled corn, lime zest, cotija cheese and a few spices, such as ancho chili and cilantro lime.
All in a serving size that actually is a meal.
This is what executive chef Majid Parvez has in mind – and what will be available this weekend when the Red Bulls play their home opener Saturday night in Harrison at Sports Illustrated Stadium.
Parvez, in his second year with the team, is bringing premium quality food to soccer fans who come to support the defending Eastern Conference champs.
All fans.
The loaded tater tot item certainly has a premium feel, but it will be available to all (concession stand 128, if you’re looking). That’s the fan experience Parvez said he wants to provide.
“The goal is to get premium offerings to the general public at a reasonable price,” he said during the team’s recent media day. “Chicken tenders and burgers always will be a staple at sporting events – and we’ll have them. But we want to make sure we have more.”
That’s the idea behind the team’s new petite greens salad offerings – which aren’t necessarily petite: The Greek salad comes with chicken; the Caesar salad comes with shrimp.
Meeting a variety of palettes is key, too, Parvez said.
That’s why this year the team has added a Falafel option to its gyro selection, a third choice to go along with the traditional beef and chicken options.
“We wanted to make sure we had enough vegetarian options,” Perez said.
Parvez, who has a background in fine dining, came to the Red Bulls from MetLife Stadium. He said he loves the ability to combine top-level food at a top-level sports venue.
This year, that means extra special options at the team’s newest ultra premium suite: The SI Club.
Guests entering that club will be greeted with what is called an Amuse-bouche offering. Simply put, small plates of a unique dish.
At the recent event, Parvez featured three potential items: A Tuna Tostada, a Wagyu Zambuton Slider and a Match Day Hotdog, featuring a jalapeno bacon jam topping.
“The goal is to up the quality of even the most basic items,” Parvez said. “We want to take a basic dish, a familiar offering a sporting event and give it our own unique style.”
That would explain the team’s new Cemita Chicken Sandwich not only features a breaded cutlet, but ancho-chipotle aioli, provolone and jalapeno on a seeded brioche bun.
“We wanted to give your basic chicken sandwich a kick of flavor – something you’ll love eating and won’t regret later,” he said. “We feel like we’ve found the perfect combination.”
Parvez won’t stop experimenting.
Each opponent offers a chance to add a unique game-day experience that fits the area from where the opponent is from.
“Items for teams from California and Texas are easy to guess – but we love exploring the food side of other cities,” he said, noting a visit from Toronto FC brough a unique sushi offering.
Of course, sometimes Parvez will go out on his own – often to surprising results.
Last year, in a premium suite, he offered a braised lamb neck in a tagine sauce with couscous and pickled apricots.
“Everyone loved it,” he said.
I’m sure they did. But, just for the record, we’ll go with the tater tots.
