With more than 700,000 fans on their way to Queens and hundreds of players and coaches to feed, producing food at the U.S. Open is almost as difficult as playing in it. "For 14 straight days, it will feel like Mother's Day," said Danny Zausner, the National Tennis Center's chief operating officer.
Levy Restaurants Regional Chef Jim Abbey has the challenge of overseeing all culinary affairs. He will be working with a world-class staff of chefs that includes David Burke, Tony Mantuano and Iron Chef Masaharu Morimoto.
According to Levy Restaurants, 40 percent of all produce will be sourced from the region. Approximately 15,000 pounds of beef tenderloin and steaks, 7.5 tons of crab, shrimp and lobster, 225,000 hamburgers and hot dogs, 85,000 pounds of poultry and 7,000 specialty tennis ball cookies will be served.
The menus feature new and old selections. ThePostGame had a chance to view and sample some of the options Thursday at the U.S. Open Food Tasting Preview:
U.S. Open Tennis: Food Tasting Preview Slideshow
Player Dining: Balance Kitchen
While fans only see the food options on the grounds, the USTA also focuses on the food the players eat. During her 2006 U.S. Open run, Maria Sharapova made the art of eating a banana to repair cramps famous. In 2013, the chefs want players ready and healthy before they take the court. One notable option is a gluten-free sandwich. As seen on the left, the sandwiches are made with Long Island City "Free Bread" to transfer necessary "energy and carbohydrates prior to a match." Other options include a chocolate milk bar (top) and a juice, smoothie and espresso bar. Nutritional education will be available on iPads and other materials in the players' café.
Curried Crab and Watermelon Salad, Patio Café
Is it an appetizer or entrée? Or can it be a dessert? At the Patio Café, the order you eat your food in is your choice. The Curried Crab and Watermelon Salad can come at any point in the meal. A light green salad makes it refreshing, but the concentration of the dish comes with the watermelon and crab. Crab meat in a zesty curry aioli smothers crisp watermelon. The innovative concoction can be used in the first, second or third set of one's match against dinner.
Grilled Portobello Burger, Champions Bar & Grill
Chef David Burke brings a new dish to this year's U.S. Open, which should only be eaten by the boldest of eaters. The Portobello Burger sits atop a bed of low-fat mozzarella and roasted pepper, but most importantly, ratatouille. Along with chipotle mayo, the ratatouille serves up a bold flavor only the most skilled diners can return.
Morimoto Sushi, ACES
Iron Chef Masaharu Morimoto says he does not try to get to fancy at the U.S. Open. He serves up mostly standard sushi dishes, but makes a concerted effort to keep it fresh. He also has to look out for the players. Morimoto says he plans on providing the players with the brown rice sushi to fit with their diets.
Tortas, Fresca Mexicana
New to the U.S. Open, Fresca Mexicana brings a growing fad, tortas. With both meat and vegetarian options, the Mexican options should slip through many diet restrictions. Another notable Fresca Mexicana option: Cemita. The pulled chicken sandwich comes with onion, avocado spread, cilantro and jalapeno cole slaw.
Texas Tenders, Hill Country Barbecue
What makes chicken tenders Texas Tenders? "It's the size," says Hill Country Barbecue Executive Chef Elizabeth Karmel. The giant chunks of chicken are served "Mama Els' style." They are skinless, brined in buttermilk and herbs and hand-dipped in a crunchy batter.
Signature Brisket, Hill Country Barbecue
Sticking with the Texas theme, Hill Country puts its signature brisket on a bun, pit-smoked over Texas Post Oak. The sandwich is accompanied by a confetti cole slaw and a cool pickle. "We're at the U.S. Open with these great chefs. Southern food and barbecue has made it," Karmel says.
Pat Lafrieda Steak Sandwich, East Gate Grill
Readers may remember the Pat Lafrieda Steak Sandwich from the All-Star Game Menu at Citi Field. One month later, it is back in fine form at the U.S. Open. Black angus seared filet mignon is met with Monterey jack cheese, sweet carmelized onions and au jus on a fresh French baguette. The sandwich is becoming a staple of Queens events.
Salumi Antipasto, Wine Bar Food
A new dish at this year's U.S. Open, the Salumi Antipasto shows off an Italian flair to the event. Salumi brings the meat, artichokes and tomatoes the vegetable and Parmesan cheese the dairy. The simple plate should be a hot choice at the Wine Bar.
Flaming Ouzo Shrimp, Wine Bar Food
Another wine bar special, the Flaming Ouzo Shrimp is a suitable accompaniment to any glass of wine. It is served with freshly baked bread.
David Burke Cheesecake Lollipops with Bubble Gum Whipped Cream, Champions Bar & Grill
Yes, you heard it right. David Burke's showcased dessert will feature New York cheesecake on a stick with sweet bubble gum whipped cream. On a hot day in Flushing Meadows, spoil yourself with the calories.
Seasonal Pie Cups, Hill Country Barbecue
Karmel referred to them as a "candy bar in a cup." Two of the showcased pies are the Cowboy Pie Cup and Double Cherry Pie Cup. The Cowboy is made with dark chocolate, butterscotch and toasted pecans. The Double Cherry is served with Bing and sour cherries and a dark brown sugar streusel topping.
-- Follow Jeffrey Eisenband on Twitter @JeffEisenband.
