Recently, the writers at Stadium Journey have been more and more interested in food. In July, Stadium Journey Magazine published their first ever “Food Issue,” and it was successful.
Stadium Journey Founder Paul Swaney had always considered himself a bit of a foodie, and began to recruit culinary talent from around the country to contribute to a new cookbook concept, meant to enhance the fan experience while either at home or at the game.
“We’ve always been about providing fans with the information they need to make the most out of their next live sporting event,” Swaney said. “Now, we wanted to focus some attention on the tailgating experience by providing fans with recipes they could use to make their menu unique based on the game.”
The Stadium Journey Pro Football Cookbook offers fans 96 recipes which are versatile enough to be made at home or at the tailgating party. The recipes are inspired by the teams and regions of the NFL, with an appetizer, entrée, and cocktail for each team in the league.
Scott Kammerer, Executive Chef for the Fort Wayne TinCaps and a contributor to the Stadium Journey Cookbook said, “If you ever have been to a stadium you know how important the food is to the overall experience. The smell of the food on the grill, the perfect beverage, the crisp air while tailgating with friends all contribute to the wonderful game of Football!”
Other contributors to the cookbook include:
Baron Von Gottsacker, CEO and “Flavor Junkie” of Bent Spoon Gelato in Sheboygan, Wisconsin
Christopher Crump, Owner/Operator of Nomad Catering in Phoenix, Arizona
Joshua Guiher, Owner/Operator of the Frasier Street Deli in State College, Pennsylvania
John Dawson, Food Blogger for Patio Daddio BBQ in Boise, Idaho
In all, food writers from 12 different states contributed to create this unique cookbook.
The book is being published by Mascot Books of Herndon, Virginia and will be available in stores in mid-November. The book is currently available online at StadiumJourney.com