Seasoning the Season

by Allana Wooley

Expect the roars coming from Amon G. Carter stadium this fall to be twice as loud as normal. Fans will not only be cheering for the Horned Frogs, but also celebrating the variety of tasty food options. Local chef Jon Bonnell will be the exclusive culinary consultant for all catering and foodservice at TCU’s Amon G. Carter Stadium beginning with the 2014 football season. Partnering with concessionaire Sodexo, Bonnell will craft new menus and catering options to be served throughout the stadium’s 32 Club and Suite level venues.

Lest one fear the sacred football tradition of hotdogs and nachos is going the way of fine dining, Bonnell made it clear the new menus will please all taste profiles.

“Our guests can expect a truly broad selection of offerings that will blend the best of stadium food with newly created dishes predicated on Bonnell’s Texas cuisine,” said Bonnell in a news release. “Rest assured several of our signature dishes such as shrimp and grits and pecan-smoked tenderloin will make the cut.”

Breakfast, lunch, and dinner packages will be prepared for club and suite menus to accommodate varying game times and make it possible for fans to spend all day, if necessary, cheering the Frogs to victory.

Concession offerings may change week to week, as Sodexo and Bonnell are planning creative menus within the Founders and Champions Clubs, in addition to the possibility of bringing in guest chefs for select games.

Bonnell, owner and operator of Bonnell’s Fine Texas Cuisine, Waters, Bonnell’s Coastal Cuisine and Buffalo Bros. Pizza, Wings & Subs, is a nationally celebrated Fort Worth institution whose love for serving the city is on par with the fierce devotion of Horned Frog fans.

“TCU football fans are loyal to the core and we are just as genuinely committed to providing them a fantastic food experience…an experience that compliments their love of their team and the game,” said Bonnell.