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Best-in-Class Midwest Hospitality at Lucas Oil Stadium

Centerplate has serviced 14 Super Bowls, accounting for more than 25% of the league's marquee games. For the Super Bowl in 2012 at Lucas Oil Stadium in Indianapolis, the menus featured an all-local collection of traditional Heartland dishes reimagined by our award-winning chefs. Not only did Centerplate delight fans with world-class hospitality, but we did so on an unprecedented scale. Over 300,000 fans were served, amongst 10 different venues.  

Centerplate also fed and fueled parties at the Bud Light Hotel, and catered meals across downtown Indianapolis. For suite guests, including ownership from all 32 NFL teams, Centerplate delighted fans with such items as:  

  • Braised Buffalo Short Ribs: Natural Buffalo In Classic French Braise
  • Heartland Farm Table: Local vegetable salad selections, including grilled trumpet mushrooms with parmesan vinaigrette, roasted root vegetables, and roasted and pickled cabbage slaw
  • Chef-Designed Chicken Pot Pie: A home style dish of chicken, pearl onions and carrots, topped with a flaky crust. 

Fans throughout the rest of Lucas Oil Stadium also received a taste of authentic, local Indianapolis favorites: 

  • Fried Pork Tenderloin and Homestyle Pot Roast Sandwiches: Indiana classics
  • Indianapolis Shrimp Cocktail: Based on Indy's legendary fresh horseradish root cocktail sauce
  • Homegrown Concessions: Organic, vegetarian white bean chili, hormone and antibiotic free beef and pork to choose from. The farmers providing the beans – such as Stanley and Evan Hall of Hall Farms in Paoli, Indiana – were certified by Indiana Certified Organic LLC, providing a boost to the local agricultural economy. The vegetarian chili was also made with USDA-certified organic produce, making it the first organic concession dish ever served at the Super Bowl. In partnership with Indiana native John Mellencamp, $2 per bowl sold went toward Farm Aid to benefit local farmers.

 

October 20, 2020

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