If you’re hungry while reading this let me offer my sincerest apologies. Recently (and frequently) Uncle Neely made a trip to the dining hall to catch up with Carl Solomon, the Executive Chef for the Colorado Buffaloes. As Deion Sanders loves to say, “Neely don’t miss any meals.” He also doesn’t miss the opportunity to gather great content for Thee Pregame Show Network. The following is their conversation, in words and video, explaining just how well the players in the Colorado program eat.
“We’re getting started today, doing a burger bar. We’ve got burgers, veggie burgers, grilled chicken, and some red snapper that you can throw on a sandwich as well. We’ve got curly fries, some local corn on the cob with a little honey butter, and bacon-fat, bacon-brown sugar green beans. We also have a little twist to our Caesar salad, so try that out and see if you can tell what’s different. I’ll spoil it—we’re grating fresh Parmigiano-Reggiano over the top. So good! Then we’ve got three flavors of wings up front, and we’re really prepping for dinner tonight because we’re going all out for dinner.
Oh yeah, dinner tonight is going to be nuts. We’ve got oxtails, fried chicken, lobster tails, lobster mac and cheese, crab legs, ribeyes, jasmine rice, and broccoli. It’s going to be amazing. Full dessert bar,” Solomon explained.
Neely couldn’t resist making his intentions known for the evening, “I will not be missing dinner! Chef, you know this camp series, we’re not going to get with you every meal. We’re going to dig into the numbers like we did last year. People don’t know how much all this costs every day: three meals a day, seven days a week. ”
“It’s a lot, man. And like Coach said this morning, thanks to George, our athletic director—he’s investing in this. We’re taking full advantage and trying to give you guys the best food we can,” Solomon answered.
“Alright, so we’re doing our ribeye, but we’re doing something a little different today. We put a little brown sugar rub on it—a lot of guys like that. We also did them on the flat top instead of the grill; you don’t want to be putting brown sugar on the grill, you’ll have a problem. So, we did that a little different. We’ve got our classic fried chicken, marinated in buttermilk for two days. Then we’ve got a 10 oz lobster tail, split in half with garlic butter and a little Aleppo chili. We’ve got snow crab legs and oxtail that we’ve been cooking all day, paired with some jasmine rice, lobster mac and cheese, and some nice roasted broccoli,” he continued.
There is no doubt that Carl Solomon is doing his part to start the season for the Colorado football team. If the Buffs run into any problems this season, it certainly won’t be at the training table.
