"So to impress the crowd on Sunday, the culinary team headed by Jon Severson, Levy regional chef, and Alvin Kabiling, executive chef for Levy at Levi's Stadium, has created a best of the bay menu. They're showcasing signature ingredients from Marin County (oysters) to San Francisco/Half Moon Bay (crab) to the South Bay (garlic) along with locally sourced meat, cheese and produce."
"According to the Levy company, which is the stadium food partner, 90 percent of the purveyors are based in California. Pulling together a fan feast like this requires a sizeable staff. On game day, 2,000 Levy culinary, bar and serving team members will be working with 40 executive chefs behind the scenes. (Keep that in mind when you grouse about the prices.) Here are some highlights:"
"Dungeness Crab Potachos: Hand-cut Kennebec potato chips are layered with local crab thankfully, the Bay Area's beloved Dungeness season started in time and then covered in a Petaluma white cheddar fondue sauce. Where: Sections 104, 124 and 306, and in the East Field Club. Super Shucker Hog Island Oyster Sampler: This platter will feature a half-dozen oysters sourced from Hog Island's Marin County farm in Marshall, and served with Hogwash mignonette, lemon and hot sauce. Where: Bud Light Club."
Levy's culinary team produced a "best of the Bay" Super Bowl menu highlighting signature regional ingredients from Marin County oysters, San Francisco/Half Moon Bay crab, and South Bay garlic. Ninety percent of purveyors are California-based, and locally sourced meat, cheese and produce are emphasized. Game-day operations will include 2,000 Levy culinary, bar and serving staff working with 40 executive chefs. Featured items include Gilroy Garlic Steak Frites with California hanger steak and crispy Gilroy garlic, Dungeness Crab Potachos layered with local crab and Petaluma white cheddar fondue, and a Hog Island Oyster Sampler served with Hogwash mignonette. A creative cocktail list accompanies the menu.
Read at www.mercurynews.com
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