Spectra Food Services and Hospitality Creates Custom Menus for 2018 Pheasant Fest
This February, more than 25,000 attendees will converge on the Denny Sanford PREMIER Center for the 2018 National Pheasant Fest and Quail Classic to not only visit more than 400 vendors, but to also enjoy some true Midwestern cuisines that will help welcome attendees to our great city.
The Spectra Food Services and Hospitality team has taken traditional Midwestern favorites and put a fresh spin on them. Wholesome Bison Chili, served with perfectly seasoned house-made croutons, will be one of many new items offered. In addition, Executive Chef Yancy Erickson’s famous Pheasant Chowder will also be available at the many concession stands and food outlets.
Spectra will also be customizing concession stands to bring attendees the very best tender and juicy Sirloin Beef Chislic, served with house-made pepperberry mayo dipping sauce. Other items include something Spectra has named the P3, which is a hearty Pulled Pork Parfait that’s made up of creamy garlic mashed potatoes and twenty-four hour slow smoked pulled pork, topped with house-made gravy and crunchy fried onion strings.
Spectra has also partnered with local business Casey’s Bakery to create a fun Blaze Orange bun specially made for the 3-day event. The Blaze Orange BBQ Sandwich will be a treat topped with creamy Orange Myrtle Midwestern Coleslaw on the specially made blaze orange bun with a side helping of Spectra’s incredible Sticky Sweet Corn.
The 2018 National Pheasant Fest and Quail Classic will be held Feb. 16-18 at Denny Sanford PREMIER Center, Convention Center and Arena. For more information, visit https://www.pheasantsforever.org/Pheasant-Fest.aspx.