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September 4, 2010

Eating well, and for charity, at the 2010 US OPEN

Dedicated sports fans have their own satisfying sustenance at the game – baseball has its classic match up of hotdogs and beer; football offers beer and that ice cream in cute little helmets, but only at the US Open will you find serious food that matches the intense level of play on the court. And this year the dining and drinking options got even better.

“The US Open is one of the premier sports and entertainment attractions on the planet, both in the on-court product and in the experience offered to patrons throughout the grounds,” said Danny Zausner, Managing Director, USTA Billie Jean King National Tennis Center. “The US Open features culinary offerings that have transcended sports, and with the additions in 2010, including an extraordinary lineup of acclaimed chefs, this year’s US Open will provide both tennis fans and casual visitors alike an experience unparalleled by any other sporting event in the world.”

At the 2010 US Open, which runs August 30-September 12 at the USTA Billie Jean King National Tennis Center in Queens, NY, the South Plaza Master Chef Café features signature items created for this highly anticipated tennis competition. Top Chef Masters, like Carmen Gonzalez, Rick Moonen, Jonathan Waxman and more are on hand to feed your belly and your soul.

On September 4th chefs will be demo-ing dishes. And the chef who sells the most of their signature dish will receive a $5,000 donation to their favorite charity.

Here’s what you can taste:

South Plaza Master Chef Café
• Master Chef Café: The new Master Chef Café will be accessible to all guests.

o Susan Feniger: Chef and owner of Border Grill restaurants in Santa Monica and Las Vegas and the Border Grill Truck (along with business partner Chef Mary Sue Milliken), Feniger recently launched her first solo venture, Susan Feniger’s STREET in Hollywood. A veteran of Food Network’s Too Hot Tamales, Feniger also co-authored five cookbooks with Milliken, including Mesa Mexicana and Cooking with Too Hot Tamales. For the US Open, she will serve carne asada tacos made with grilled jalapeno lime steak, caramelized onion, grilled corn relish, chipotle salsa and guacamole, and Yucatan pork tacos made with braised achiote pork, Continue Reading…