U.S. Open offers fans full plate of culinary options at Oakmont Country Club

As the final putt of the U.S. Open is made and the tournament wraps up, thoughts immediately turn to next year’s event. One person especially dedicated to this task is Susan Lacz, CEO of Ridgewells Catering, which has long partnered with the United States Golf Association (USGA) to ensure fans are well-fed during this prestigious event. With an expected attendance of over 200,000 fans, the question arises—how can such a large crowd be satisfied with diverse culinary options?

To achieve this feat, a coordinated effort is necessary. Ridgewells Catering will provide elevated food options for VIP areas and sponsorship tents, while local Philadelphia-based Aramark takes charge of the food offerings for general ticket holders, including those in the Open’s Trophy Club. Both companies are partnering with local vendors to enhance the menu.

For most attendees, the day is about enjoying the tournament while savoring delicious food. Gallery ticket holders, representing the majority of the audience, will have access to on-course concession stands operated by Aramark and various local businesses. For example, Caliente Pizza & Draft House will serve Sicilian-style pizza and Pennsylvania Dutch-style ice cream, using a recipe sourced from owner Nick Bogacz’s grandmother. This fusion of local flavors will certainly enrich the experience.

Further along the course near the No. 16 fairway, fans can indulge in a hearty kielbasa sandwich, chicken sandwich, cheesesteak, or a barbecued pork sandwich—specialties of Pittsburgh-based Mancini’s Bakery. Other readily available options include pepperoni rolls near the No. 1 fairway, along with veggie wraps, turkey sandwiches, and Caesar salad at designated “Market Grab & Go” locations. Additionally, “Fan Central,” located between Holes 2 and 3, offers a wide variety of concessions, ensuring that there’s something for everyone.

An impressive logistical operation backs this culinary endeavor. Ridgewells has established a compound on-site featuring a full production kitchen. With 17 semi-trucks dedicated to transporting food, meals will be prepared and swiftly dispatched to various locations around the course, ensuring nobody goes hungry.

Having partnered with the USGA for over three decades, Ridgewells has developed a keen understanding of fan preferences. Lacz emphasizes the importance of making the culinary offerings regional. “We’re using some local favorites along with standards that people love,” she explains. With a menu boasting over 150 items, the options cater to various tastes, all receiving the official seal of approval from the USGA.

For fans desiring a more exclusive dining experience, Ridgewells has stepped up its culinary game for those in VIP areas. Attendees of the Champions Pavilion can enjoy an array of delightful offerings, from Oakmont Bakery biscotti for breakfast to grilled jalapeño shrimp and jasmine rice for lunch. In the evening, unique items like pierogies from Gosha’s Pierogies in Latrobe and Philly cheesesteak sliders will be served, transforming the dining experience into something truly special.

The 1895 Club, the most exclusive ticket option, features a dynamic menu that changes daily. Continental breakfasts include tempting items like smoked salmon and Oakmont Bakery bagels, while lunch could feature tri-tip steak with chimichurri sauce or pan-seared branzini. The snack station provides an eclectic mix of street tacos, Buffalo cauliflower, shrimp cocktail, and crab claws, ensuring a feast fit for any gourmet.

Recruiting local talent is another pivotal aspect of this culinary offering. About 750 local residents are hired to assist with food preparation and service, many of whom already work within the Oakmont Country Club. This collaborative approach not only enhances the experience for guests but also strengthens community ties.

However, an event of this magnitude does come with its challenges, especially concerning the unpredictability of weather. Lacz noted past struggles, such as the storm that damaged a tent meant for food service. Nonetheless, with decades of experience managing large-scale events, both Ridgewells and Aramark have strategies in place to mitigate such risks.

Pennsylvania, particularly Pittsburgh, has a rich culinary heritage, and Lacz expresses enthusiasm about incorporating local flavors into the menu. “I love Pittsburgh, especially because my background is Polish and it’s got some great Polish food, some of which we’ll be incorporating into the menu,” she enthuses. This attention to local cuisine not only enriches the offerings but also fosters a sense of community.

In conclusion, the U.S. Open at Oakmont Country Club promises not just thrilling golf but also a delightful culinary experience for fans. With Ridgewells Catering and Aramark leading the charge and a committed team of local partners joining in, attendees can look forward to enjoying a diverse range of food options that celebrate the unique flavors of the region. Whether you’re indulging in a gourmet meal in the Champions Pavilion or grabbing a quick bite at a concession stand, the culinary experience at the U.S. Open is expertly crafted to ensure that no fan leaves hungry.

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