Restaurant Associates, caterers at the U.S. Open Tennis Championships, says that over the years they have responded to the evolution of taste in Americans’ food preferences by adapting what they serve at the event.
Changes in menus reflect changes in what people want to eat, or are prepared to try, according to Restaurant Associates. Examples of menu items from past to present underline the changes:
* About 30 years ago (1976), they first offered quiches (not a food associated with sports events); hot dogs with a rye-flour bun and Grey Poupon mustard; choices of bratwurst, knockwurst, weisswurst and bauerwurst; and, in 1978, salad from a large salad bar.
* About 20 years ago (1982-1983) along came croissant sandwiches with brie and Black Forest ham; hand-scooped ice cream; gourmet lemonade and pretzels; and tacos, nachos, and burritos. Also, the first “white tablecloth” restaurant, with dishes ranging from seafood to steaks.
* Some 10 years ago, Italian selections were offered, including pasta and marinara sauce; more healthful foods; and artisanal breads for all sandwiches.
* In 2000, new catering included a creperie with stuffed ham, vegetable, Suzette and traditional sugar and cinnamon choices; a lobster club sandwich; a vodka chocolatini; and raw bars, grilled fish and key lime pie in corporate dining suites.
* This year, menu choices include grilled panini, chipotle-barbecue tostadas, crab-cake sandwiches; Indian cuisine, sushi and sake, falafel and made-to-order served salads.
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