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'Taste of the Wild': NHL club unveils 2019 menu

The pundits say Lord Stanley's Cup won't be coming to Minnesota this year. Thank goodness fans have a hunger for something else... great game-night food.
Credit: KARE

ST PAUL, Minn. — Make no mistake, Minnesota hockey fans have a hunger for the Stanley Cup, a coveted prize that has never been to the state for more than a short visit.

The pundits say it won't come to us this year either, and an 0-2 start suggests they might be right. Thank goodness fans have a hunger for something else, great event food! Xcel Energy Center Executive Chef Kyle Bowles is more than happy to oblige.

Bowles has the challenge of conceptualizing and executing menus for three distinct fan bases: Those who enjoy the laid-back, wide open spaces of the club level, folks enjoying the privacy of a luxury suite, and finally, the fans who fill the majority of seats in the main and upper levels. 

On Tuesday, the 2019-2020 offerings were unveiled at 'Taste of the Wild,' Bowles' annual show and tell session before the home opener. The stars this year are items available to all fans at general concessions.   

“We do all sorts of amazing things around our building but for me, it’s always really important to make sure that we have a lot of fun, cool unique options on the main level, on the upper level, so that everyone can get a piece of it,“ Bowles explains. 

Check out some of the new options:

Green Bean Poutine

Credit: KARE
Executive Chef Kyle Bowles describes this as a hockey version of your mom's green bean casserole... but better.

Bowles says this dish is a hockey spin on your mom's classic green bean casserole. Take some fried green beans, smother them with home made mushroom gravy and melty cheese curds from the Ellsworth Creamery. Talk about Canada meeting Minnesota (and Western Wisconsin).

 Korean Cheesesteak

Credit: KARE
Think of it as near east meets far east... Korean sauces put a brisk spin on this classic.

Think a classic Philly, but smothered in Gochujang aioli or bulgogi BBQ sauce. Far east meets near east.

Market House Meats Sausages

Credit: KARE
Bowles calls these "the best sausages I've ever had." Both the Brat and the Italian are stuffed with jalapeno cheese curds. Dang.

"These are the best sausages I've ever had," Bowles says about this local supplier. The brat and Italian are actually stuffed with Jalapeno curds with sweet onions as the finisher. 

Bowles points to Market House Meats as an example of the spectacular products he has access to in Minnesota. "As much as we can, we try and use local products. We’re blessed here in Minnesota and the Midwest, we really have access to all the best produce, animals, dairy, everything… we’re lucky," he reflects. 

Club level

The Wild continues a partnership that debuted last year at the club level. A special stand will feature rotating favorites from a number of local restaurants. In October it will be Herbie's on The Park, featuring a fabulous walleye cake or smoked pork shank smothered in cranberry relish. Bowles says it is so tender, the pork falls apart with a fork.

Credit: KARE
The Cranberry Pork Shank from 'Herbies on the Park' continues the Wild's partnership with local restaurants, serving up menu favorites. You can find them on the Club Level.

Suites

While those renting suites can choose from interesting options like quesadillas and street tacos, mini pizzas and calzones, creamy, butter ribs from Revival, spicy shrimp wraps and gooey grilled cheese, the star here may be a selection of designer pork rinds. We're not talking the 7/11 out of the bag variety here. They're seasoned with a custom spice blend, are Keto friendly and sugar-free.  

Credit: KARE
Fans renting suites can choose from a number of different ethnic combos, like this quesadilla trio... or even designer pork rinds.

Kyle Bowles admits it can be a delicate balance between embracing offerings that are new and exciting, and going over the top.  

“I go to sporting events too, and sometimes there’s this push to, ‘hey, what about a 9 foot hotdog, or a canoe full of nachos,’ you know? I tend to be a bit more conservative," he admits, illustrating the point by explaining his insistence on making general concession cheeseburgers from handmade patties instead of frozen. 

"Quality is the most important thing, and sometimes taking it back to the basics takes a little bit of time, but once you get that traction people really know, and appreciate it.”

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