This week’s concession stand food adventure started in Cordell, with the Blue Devils and Lady Devils hosting Hinton. I was feeling cheesy, so I asked Bob Ogle to fix me up a dish of nachos, covered in gooey cheese sauce. Of course, no helping of nachos is complete without a healthy scoop of jalapenos on top.
Nachos in arenas can easily go wrong. Stale chips are all too common, as is cheese sauce that has been left sitting for too long so it starts to congeal.
But not in Cordell.
As with all of the food I’ve sampled at Cordell’s concession stand to date, it was both fresh and delicious. The warm gooey cheese sauce covered the chips so there wasn’t a dry bite to be had, with the jalapenos adding just the right kick.
I have to admit, it wasn’t as good as the barbecued beef topped baked potato, which is to date my favorite concession stand bite in Oklahoma, but it certainly solved the between game hunger.
The end of the week brought the teams, and my taste buds along with them, to Burns Flat-Dill City for tournament play and a new food venue. After my experience in Hobart the previous week, I was a wee bit leery about trying anything risky, so I decided to take the safe route and enjoy a baked potato.
The Eagles’ concession stand didn’t offer a topper like barbecued beef, but they did have the basic toppings - butter, sour cream, and shredded cheese. The potato itself was slightly overdone and a tad dry, but they loaded it up with enough butter and sour cream to overcome that particular problem. All in all, it was a solid pre-game morsel and one well worth trying.
The Blue Devils and Lady Devils didn’t play on Tuesday this week and due to our office Christmas party I won’t be able to make it out to Anadarko on Friday, so there won’t be a concession stand review next week. The teams will pick up after the holidays in Okarche on Jan. 7, 2020, and then at the Western Equipment Classic Jan. 9 through 11, and the food review will be coming back with them after the break. Happy holidays!