Colorado football players reported back to campus on Tuesday set to kick-off fall camp on Wednesday. Deion Sanders had a surprise for his players on the eve of putting on the pads to begin the Coach Prime era. A feast for the ages.
The training table at any college football program is known to have the calories and energy requirements to fuel a squad of gridiron gladiators. But the savor of the flavor is only as good as the chef who prepares the meal plan.
For CU football, Chef Carl Solomon brought the heat, literally and figuratively, for the first meal of the season.
“We’re doing something a little special tonight to kick off fall camp and show these guys what’s in store. We got scallops, we got snow crab legs, we got rib eyes, wings, Lobster mac, roasted red potatoes, Caesar salad, banana pudding, strawberry shortcake. It’s going to be a good one,” Solomon said.
Boat load of Beef
Just repeating the menu was a mouthful. Keeping the mouths of the players fed, is a momentous task on its own. The chef and his crew had roughly 320 pounds of sirloin to slice and prepare. After the fat was trimmed it was time for the staff to flex on the seasoning. Subtle for sure, but precision is required to make the taste hit properly.
“So as far as seasoning goes there we could typically take whole black peppercorns. We crushed those, salt and pepper, grill them or sear them either way, and then we make a compound butter. So we try to mix out the compound butter. Maybe we do an herb or a miso or a garlic. It’s going to get a nice fresh cracked black pepper and salt. That’s all it needs,” said Solomon.
The Lobster mac and cheese seemed to be a fan favorite but the entire spread was well received. With virtually a brand new team entering their first fall camp at CU, Solomon agreed it was a great time to set the standard.
“I think it went pretty well. The guys seemed to like everything. And I think we set the tone for fall camp.”
But will every day be full of sirloin, snow crab and lobster? Of course not, but no matter the selection, the energy will be the same.
“I mean, we got to mix it up. We got 28 days in a row, three meals a day, plus a late night snack. So of course, we’re going to mix it up. But this is the style that we bring in every day, we cook from scratch we cook high quality foods and make it taste good. That’s what we do.”
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