Taste of the NFL: This Super Bowl Culinary & Gridiron Extravaganza Tackles Student Hunger

By Ryan Slattery 


Get ready to feast, Super Bowl-style. For over 30 years, Taste of the NFL has established itself as the must-eat, premiere food event worthy of the Super Bowl’s big stage. Stars of the culinary world have aligned for the February 10 event that will feature dozens of well-known chefs sharing their favorite dishes. And just wait until you see the menu (read on for the details).

More than a culinary celebration, the event raises money and opens eyes to the problem of food insecurity many families and children face in America. Proceeds from the event benefit GENYOUth, a national non-profit organization with a commitment to ending student hunger. Research shows one in eight children in the U.S. are living with food insecurity, and that 30 million children are reliant on school meals as part of their daily nourishment.

The 2023 Taste of the NFL event in Phoenix, Arizona, raised $1.8 million, benefitting 700 schools and 385,000 students, providing access to 100 million school meals for students in all 32 NFL club markets.

“It’s a day to celebrate the big game and great food–particularly from the host city. But also it’s the largest purpose-driven event at the Super Bowl,” says GENYOUth CEO Ann Marie Krautheim.

The taste will feature more than 25 of the nation’s most talented chefs, meet-and-greet opportunities with over 30 NFL greats (Doug Flutie, Shannon Sharpe and Charles Woodson, among them) and include entertainment from Cirque du Soleil.

Top chefs Andrew Zimmern, Carla Hall, Tim Love, Lasheeda Perry and Mark Bucher will host the event. They’ll be joined by dozens of local chefs including Lorena Garcia (Chica); Jennifer Yee (Wynn Las Vegas); Josh Capon (Fontainebleau Las Vegas); Lukasz Mackowiak (Morimotos) James Trees (Esther’s Kitchen); and Bryan Forgione (Buddy Valastro’s Restaurant Group). The PepsiCo Foundation is also promoting several Black and Hispanic restaurateurs who’ll have the opportunity to showcase their food at the event.

“This is so important because it goes beyond the glitz and glamor of the game. When all eyes are on the game, we want to make sure that we also put eyes on ending student hunger,” says PepsiCo Foundation President & Global Head of Philanthropy C.D. Glin. The company has been supporting  GENYOUth since 2009. “We also want to highlight some Black and Hispanic restaurants and give them the opportunity to present alongside the celebrity chefs that they see on TV.”

GENYOUth also aims to eliminate the stigma for students who take advantage of free breakfast by providing schools with equipment grants for grab-and-go meals so kids are less likely to deal with shaming from their peers.

“Sadly, there’s a stigma associated with eating breakfast in the cafeteria,” Krautheim explains. “Some kids fear the opinion of their peers thinking that they don’t have food access at home. This subtle grab-and-go eliminates that barrier and levels the playing field making breakfast accessible for all kids.”

When it comes down to it, for Krautheim and Glin, the Taste of the NFL is an important event that connects the game with the communities it serves.  “The Taste of the NFL has all of the ingredients for a fabulous afternoon of food, football, and fun,” Krautheim says. “It’s not just a party. It has a purpose.”

Taste of the NFL 2024 Menu 

*subject to change



James Trees: A Duo of Agnolotti

Lorena Garcia: Wagyu Quesa Birria Empanadas 

Carla Hall: Spicy Sweet Chili Doritos Ham & Cheese Croquettes

Tim Love: Penne Alla Vodka with Rattlesnake & Rabbit Sausage

Mark Bucher: Bourbon-glazed Beef Tenderloin Sliders 

Andrew Zimmern: Pork and Black Bean Chili 

Todd English: Warm Brown Butter Lobster Rolls with Caviar

Homemade Mozzarella that will be made on-site by Buddy V’s restaurant team

DJ Flores: Chicken Adobo Skewer Tacos (Impacto Chef) 

Rochelle Hodge: Open Face Crispy, Heavenly Straw Fream Crisp (Black Restaurant Accelerator Chef)

Bob Broskey: RPM Italian Arancini

Dan Chatman: Soul Rolls (Black Restaurant Accelerator Chef)

Impacto Paula Escudero/Sean Wilson: NFL Chile & Frito Pie Bowl, The Smokin’ Cherry Pepsi BBQ Sandwich

Steven Dominquez: Smoke Salmon Oat Shortbread

Charlene Gladden: Tositos Hint of Lime Strawberry Margarita Cheesecake

Hellmann’s: Disappearing Buffalo Chicken Dip 

Cheetos: Cheetos Flaming Hot Fried Churros, Crunchy Cheetos Corn Cake Bites  



Lasheeda Perry – Caramel Apple Cream Puff and Chocolate Cremeux Pudding & Pretzel Crunch

Quaker Oats Millionaire Bars 

Brennan’s/New Orleans, Banana Foster 

Carlos Bakery, Famous Cannolis 

Tostitos Strawberry Margarita Cheesecake


Taste of the NFL is February 10 from 3 p.m. to 7 p.m. at the Keep Memory Alive Event Center. For more information visit: TasteoftheNFL.com. Limited to 1,500 guests, tickets cost $1,200 with net proceeds benefiting GENYOUth’s commitment to providing equipment and resources to feed at-risk students in Nevada and around the nation.