The CONSOL Energy Center will serve a wide variety of food, the Post-Gazette reports:â†µ
Grinders made from shaved kielbasa, Swiss cheese and sauerkraut piled atop a crusty Italian roll. Sun-dried tomato tortillas stuffed with red pepper hummus, grilled chicken and chopped kalamata olives. Sirloin French dip sandwiches served, just like they're supposed to be, with a side of red wine jus.â†µ
Are we hungry yet?â†µ
And to think, we haven't even gotten to the chopped pork barbecue, which Aramark executive chef Carl Van Wagner prepares from locally purveyed pork butt that's brined for two days in salty water flavored with brown sugar and Worcestershire sauce and then smoked, on site, at 220 degrees for 12 hours.â†µ
That all sounds great on paper, of course, but rare is the ballpark food or arena food that really lives up to expectations. Too often it's just a watered-down version of the real thing. (And this is when it isn't plain bad - I was surprised at how awful the food options were the last time I saw a Ducks game in Anaheim, and this is from a franchise that was founded relatively recently, and in a market that doesn't much care for actual hockey.) Anyway, let's hope CONSOL's menu is as good as it sounds here.