<http://schema.org/articleBody>
"&lt;p&gt;&lt;/p&gt;&lt;p&gt;Past the stands offering California wine and local charcuterie platters, you\u2019ll find open kitchens at Levi\u2019s Stadium slapping buttered sourdough bread on a flattop, an early step in creating a Bay Area specialty: the grilled Pacific crab sandwich. That\u2019s the scene&amp;nbsp;Centerplate, the concessionaire for Levi\u2019s Stadium and thus Super Bowl 50, hopes to paint for hours on Sunday.\r\n\r\n&lt;/p&gt;&lt;p&gt;Preparing for the Super Bowl works different than any other regular-season 49ers game, Sal Ferrulo, executive vice president of Centerplate, tells SI.com. \u201CThe mindset shifts a little bit.\u201D\r\n\r\n&lt;/p&gt;&lt;p&gt;With gates opening four hours before the game and the game itself taking longer than a traditional NFL Sunday, they plan to feed the roughly 75,000 fans two meals. To do so, Centerplate more than doubles staffing to about 1,300 employees and tweaks its menu.\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;In the general concession areas, menus will be trimmed by about 35 percent so they can have proper storage to keep up with the increased volume. In the suites and clubs, expect staged menus. One menu represents pre-game, another for the start of the game and a third at halftime, almost like a Super Bowl-themed tasting menu.\r\n\r\n&lt;/p&gt;&lt;p&gt;With so much time before the game&amp;nbsp;Ferrulo knows fans will wander the stadium. \u201CWe have a lot of open kitchen space (at Levi\u2019s Stadium), so it makes the food prep a lot of fun.\u201D\r\n\r\n&lt;/p&gt;&lt;p&gt;While Levi\u2019s Stadium will have its staples, expect a few new items too, all approved by the NFL in a process that started at the beginning of the season.\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;From the grilled crab on sourdough\u2014the one item Ferrulo makes sure he\u2019ll grab on Super Bowl Sunday\u2014to new items, such as the Big 5-0 Sausage with a blend of 50 ingredients including beef, pork, spices and herbs all grilled and served on a poppy seed bun with saut\u00E9ed bell peppers and topped with ketchup and gold flakes, Centerplate plans to celebrate local offerings.\r\n\r\n&lt;/p&gt;&lt;p&gt;The game will include a bay shrimp roll, California charcuterie plates (Saucisson sec, cabernet salami, prosciutto, coppa, duck-pork gallantine, assorted pickled vegetables, stone ground mustard, and sliced baguette) with an increased selection of local wines, a sourdough chowder \u201Cboule\u201D new for the big game, a local farmstead cheese platter, lobster and truffle mac n\u2019 cheese, carved beef tenderloin, a California artichokes display, barbecue jackfruit sandwich and, of course, the Bay Area\u2019s well-loved garlic fries.\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;For those not taking in the sights, smells and tastes of Super Bowl 50, Centerplate has a way to create the feel of Levi\u2019s Stadium in your own home with a pair of Super Bowl recipes from chef Santana Diaz.\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;strong&gt;GARLIC FRIES&lt;/strong&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;2-2.5 lbs Hand-cut fries (keeping some skins on)\r\n\r\n&lt;/p&gt;&lt;p&gt;1/2 Cup Chopped Garlic\r\n\r\n&lt;/p&gt;&lt;p&gt;1/2 Cup Chopped Fresh Parsley (must be hand-chopped)\r\n\r\n&lt;/p&gt;&lt;p&gt;5-6 oz Olive Oil\r\n\r\n&lt;/p&gt;&lt;p&gt;1 TBsp Kosher Coarse Salt\r\n\r\n&lt;/p&gt;&lt;p&gt;1 TBsp Ground Pepper \u2013 Coarse\r\n\r\n&lt;/p&gt;&lt;p&gt;1. Fry French fries until golden brown.\r\n\r\n&lt;/p&gt;&lt;p&gt;2. Drain well of oil or blot on towels.\r\n\r\n&lt;/p&gt;&lt;p&gt;3. Combine olive oil, chopped garlic, and fresh parsley in a large mixing bowl.\r\n\r\n&lt;/p&gt;&lt;p&gt;4. Fold in the fries and toss until fries are well-coated.\r\n\r\n&lt;/p&gt;&lt;p&gt;5. Season with Kosher salt and coarse-ground pepper to taste.\r\n\r\n&lt;/p&gt;&lt;p&gt;6. Serve and enjoy.\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;strong&gt;BBQ JACKFRUIT SANDWICHES&lt;/strong&gt;\r\n\r\n&lt;/p&gt;&lt;p&gt;Makes 6 Sandwiches\r\n\r\n&lt;/p&gt;&lt;p&gt;6 Plain Egg Buns\r\n\r\n&lt;/p&gt;&lt;p&gt;Apple Jalape\u00F1o Dressing, see below recipe\r\n\r\n&lt;/p&gt;&lt;p&gt;Cabbage, shredded with carrot \u2013 18 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Jackfruit, fresh, cleaned, seeded \u2013 30 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;BBQ sauce, smoked \u2013 15 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Vegetable stock \u2013 8 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Tomato paste \u2013 1 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Apple Jalape\u00F1o Dressing: makes 58 oz. Store remainder in refrigerator for up to 3 days.\r\n\r\n&lt;/p&gt;&lt;p&gt;Vinegar apple cider \u2013 6.5 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Applesauce, unsweetened \u2013 25 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Dijon mustard - .8 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Dill weed, fine chopped - .8 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Kosher salt - .8 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Pepper jalape\u00F1o, fine chopped \u2013 4 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;Oil salad, canola \u2013 20 oz\r\n\r\n&lt;/p&gt;&lt;p&gt;1. Toss cabbage, carrot with apple jalape\u00F1o dressing, check seasoning, set aide\r\n\r\n&lt;/p&gt;&lt;p&gt;2. Place jackfruit, smoked BBQ sauce, tomato paste and 4 oz of vegetable stock in an oven-proof saucepan, bring to a slow simmer, cover and braise in oven until jackfruit is tender. Add more stock if needed.\r\n\r\n&lt;/p&gt;&lt;p&gt;3. To build the sandwich, toast egg bun, place braised jackfruit on the bottom part of the bun, place cabbage slaw on top of jackfruit, half cover with top part of the bun.\r\n\r\n&lt;/p&gt;&lt;p&gt;4. Serve and enjoy!&amp;nbsp;\r\n\r\n&lt;/p&gt;&lt;p&gt;&lt;em&gt;Tim Newcomb covers stadiums, sneakers and technology for Sports Illustrated. Follow him on Twitter at @tdnewcomb.&amp;nbsp;&lt;/em&gt;\r\n&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.si.com/nfl/2016/02/06/super-bowl-50-stadium-recipes>