Duck confit, marinated watermelon rind and vegetable burgers are on the menu.
SEATTLE – The Climate Pledge Arena menu helps sportsmen and concert goers expand their concession expectations.
There are traditional options like burgers, fries, and fried chicken sandwiches.
But Climate Collective Executive Chef Molly DeMers also incorporates fine dining concepts into the menu, with an emphasis on sustainability and supporting local businesses.
An example? Duck confit. The meat is brined for 24 hours, then immersed in duck fat for another 22 hours.
While this looks like something that would only be available in luxury suites, the dish is actually sold in the upper hall of the Coors Light booth.
DeMers believes good food should be available to all ticket holders.
“All of these items are available in the lobby, on the upper level and in the main lobby,” she said.
The same goes for the official Seattle Kraken burger – an impossible plant-based burger. There’s also a meatball sandwich created from a recipe from downtown Seattle’s Salumi deli.
The most popular item is a Baked Hasselback Potato topped with Beecher Cheese and Pop Rocks Bacon, created with help from Spiceology at Spokane.
“It’s crackling in your mouth, it’s a really exciting time, and I hope the kids eat this and can’t wait to bring their generations in after this,” DeMers said.
If you’re in the mood for more classic arena options, try the Kraken Sausage made by Ferndale-based Hempler’s. It’s inspired by the famous Seattle dog, except the cream cheese, onions, and bacon are in the casing itself.
“When you bite into a hot dog, you’ll wonder why it’s never been done before,” DeMers said with a laugh. “That’s what I think, it’s super good.”
There’s also a variation on the tried-and-true mozzarella stick – at Climate Pledge, they’re homemade “mozzarella bricks” with a side of baked marinara.
“I wanted to take it to the next level, so we made them bigger and shareable so you could definitely have that human experience again with your friends,” DeMers said.
For traditional beef burgers, DeMers sources their protein from a sustainable farm in Royal City. And in the spirit of zero waste, the “Climate Collective Bowl” features greens that otherwise would end up in compost bins – like roasted strawberry tips and pickled watermelon rind.
They also grow wheatgrass and other crops on site.
“75% of our ingredients are sourced locally within a 300 mile radius,” she said. “For years they always said it couldn’t be done on a large scale, and we’re here to prove them wrong.