Centerplate scores with a Super Bowl LIV menu infused with Miami flair
By Sara Perez Webber
CATERER: Centerplate • centerplate.com
VENUE: Hard Rock Stadium, Miami Gardens, Fla.
EVENT DETAILS: Centerplate hosted its 15th Super Bowl on Feb. 2 at Hard Rock Stadium. For Super Bowl LIV, the company employed more than 3,000, including 20 executive chefs, and utilized nine kitchens to serve concourse concessions as well the stadium’s luxury private suites and all-inclusive clubs. In addition to the sold-out game, Centerplate hosted attendees of the six-day Super Bowl Experience at the nearby Miami Beach Convention Center, serving hundreds of thousands of guests at both events.
HIGHLIGHTS: Led by Executive Chef Dayanny De La Cruz, Super Bowl LIV had a distinctly Miami feel. Cuisine highlights included Cubano sausage sandwiches, fresh guacamole with locally sourced avocados, fresh watermelon salads, tuna tartare, shrimp cocktail, empanadas, Maine lobster tails (more than 2,700 were estimated to have been served), lamb skewers and Argentinean asado. Guests could also sample specialties from local favorite eateries, including donuts from Mojo Donuts, ceviche from SuViche, popsicles from Ladyfingrs, sushi from Sushi Maki, and Cuban coffee from Café Versailles. Centerplate also brought in macarons through parent company Sodexo’s relationship with famed French bakery Lenôtre, utilized recipes for seafood paella from its team in Madrid, and flew in gourmet chocolate bon bons handmade by its pastry team in Denver. Leftover food was donated to Food Rescue US’s Miami chapter.
The vegan Impossible Burger was served for the first time ever at a Super Bowl. Centerplate also debuted the Ball aluminum cup, a recyclable cup that helped the company eliminate from F&B service 99.4 percent of single-use plastics for the Super Bowl.
