Horned Frog football fans will enjoy the menu creations of Jon Bonnell while they’re cheering on the home team this season.
The beloved local chef-restaurateur replaces Tim Love as Amon G. Carter Stadium’s culinary consultant for TCU’s seven home games and the Lockheed Martin Armed Forces Bowl. Bonnell will work directly with stadium concessionaire Sodexo to create cuisine for the stadium’s luxury suites and club-level venues, as well as all concession stands.
“Right now, we’re designing menus, we’re training everybody, we’re practicing and we’re recipe testing,” Bonnell said in mid-July. “From the fanciest tenderloin and lobster to the hot dogs and burgers and nachos, we’re going to make sure that all are as good as they can possibly be.”
While Bonnell has been finalizing the perfect combination of beef cuts for his stadium burgers — which will include a blend of chuck, brisket and short rib — he’s also nailing down a schedule to share the spotlight with guest chefs who will consult on Founders’ Club menus at select games.
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“I’d like to bring in a couple other great chefs in the city to showcase some of their talent,” he said. “We’re going to make it fun.”
Buffalo Bros. —the chef’s pizza, wings and subs joint located near the university — will also have a concessions presence at the stadium, as will Fred’s Texas Café, which was recruited by Bonnell.
Bonnell is no stranger to game-day cuisine, as he authored an entire chapter dedicated to tailgating in his cookbook Jon Bonnell’s Texas Favorites. Here he shares recipes for two of his favorite tailgating items — grilled, glazed shrimp and his shake-and-pour Lone Star Lemon Drop, which can be prepared in large quantities in advance and shaken on-site.
“Watch out for items with really long cooking times,” Bonnell advised. “Shrimp cook in just a couple minutes. And anything you can shake in a martini shaker is always fun and easy.”