Detroit Lions fans are in for a real treat this fall at Ford Field
; the stadium will be increasing its partnership with local food businesses to include two more Slows' outposts, a Corridor Sausage cart, and a satellite location of Russell Street Deli.
"We want to provide a better local experience for our fans," says Joe Nader, Executive Chef of Ford Field. "There are a lot of places around downtown that people go to before and after games. I could do a barbecue stand inside the stadium but I could never replicate Slows or their branding and wouldn't try to."
Ford Field's partnership with Slows Bar BQ – arguably Detroit's most famous restaurant – started last year. "It made sense that we started there with the most iconic of the new Detroit brands," Nader says. Fans were happy because they could have that Slows experience right there in the stadium. But Slows was only available on the Club level (accessible only to Club level ticketholders), which made for some disgruntled fans.
But, as Nader explains, all good things in good time. Slows is responsible for running its stand in addition to two permanent locations (the Corktown institution and Slows To Go in Midtown). With 65,000 people in the stadium for every game, both Slows management and Levy Restaurants
, which handles the food and beverage operations for Ford Field, had to make sure they could handle the crushing volume.
This year Slows will be available to everyone with outposts on the Club level, the North Club level, and in general concessions in Section 133. Joining them in the Club level is Russell Street Deli, and in North Club level is Corridor Sausage.
Nader has always made it a point to use products from local purveyors in Ford Field, including Better Made potato chips and Germack brand nuts. Nader has used Corridor Sausage products at special events, but now it will have its own cart and will also be available on the suite menu.
As far as Nader is concerned, this is a natural progression for Ford Field and a reflection of Detroit's fast-growing food scene. "My biggest thing is creating a Detroit experience," he says. "We get a lot of fans from out of town, and they might have heard about Slows or any of these places but they can't always have that experience while they're here. Now they can get it all inside the stadium."
Nader is also the co-founder of The Detroit Three
, a new chef's collaborative that hosts culinary events with a charity component.
Source: Joe Nader, Executive Chef of Ford Field
Writer: Nicole Rupersburg
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