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FeedKitchen Maverick
Slam dunk
A Certified Executive Chef whose dining room happens to be EnergySolutions Arena, Tom Satterfield is responsible for feeding 15 to 17 thousand people each home Jazz game. And get this straight: it’s not all about popcorn and hot dogs. In the warren of kitchens under the coliseum, Satterfield’s staff cooks for four fine-dining rooms, a private club and 52 suites from a banquet menu with 140 items on it. Pizza comes from a special oven on the fourth floor and a loaded dessert cart goes from suite to suite like a fancy ice cream truck. That’s at the top end of luxury sports spectating. But even the hoi polloi get better than a burger. Satterfield’s kitchen runs a Mexican restaurant, a pan-Asian noodle restaurant, a deli and a pastaria, all in the general admission concourse. It’s not whether you win or lose; it’s what’s for dinner that counts.
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