Oklahoma (Jan. 9)
Pan Asian
- Bulgogi beef or portobello mushrooms and jasmine rice bowls with assorted toppings including shredded lettuce, pickled carrots, house made kimchi, gochujang sauce and green onion
- Japanese chicken wings
- Seared pork pot stickers with soy dipping sauce
- Vegetable gyoza with sweet chili sauce
- Edamame hummus with naan bites
- Shrimp, pineapple and spicy cucumber in a sweet chili vinaigrette on a bed of shredded nappa cabbage
- Midori marinated melon and mango with pickled ginger
- Almond cookies, assorted macaroons and passion fruit truffles
Iowa State (Jan. 16)
Traditional Tailgate
- Assorted bratwurst, sausage and hot dogs including Kasekrainer kielbasa with Swiss cheese, Chicken apple bratwurst, all beef Nathans hot dogs and Johnsonville beer brats (Warm toppings- Bavarian sauerkraut, Chili, sauteed onions / Cold toppings- shredded cheese, pickle relish, diced onion, dill pickle planks, ketchup and assorted mustards)
- Trottole and cheese
- Artichoke dip with tortilla chips
- Cheese and assorted salami platter
- Crudite with ranch dip
- Fresh fruit display
- Brownie trio – Traditional, Turtle and rocky road
- Rice Krispy bites – Traditional and Salted caramel-chocolate
Breakfast Taco Bar
- Warm tortillas
- Scrambled eggs
- Home-style potatoes
- Chorizo
- Bacon
- Black beans
- Assorted cold garnishes: guacamole, sour cream, pico de gallo, red and green salsas
- Green chili and sweet potato breakfast enchiladas with Chihuahua cheese and salsa verde
- Assorted pastries and cinnamon rolls
- Mini bagels with assorted cream cheese- strawberry, chive and plain
- Crimson and blue yogurt parfait shooters
- Fresh fruit display
TCU (Jan. 26)
Tex Mex Buffet
- Nacho Bar (Seasoned ground beef, black beans and gueso dip with assorted toppings including shredded lettuce, diced tomatoes, guacamole, green onion, sour cream and fresh salsa)
- Chicken and pepper jack cheese guesadillas with tomatillo salsa
- Santa Fe chicken eggrolls with chipotle crema
- Big 12 dip with tortilla chips
- Latin Caprese Salad – Cocktail tomatoes, gueso fresco, cucumber and grilled corn tossed in cilantro lime vinaigrette
- Crudite with chili yogurt putnpkin dip
- Fresh fruit display
- Cinnamon churros witl1 dark chocolate fondue
- Tres leches cake with fresh berries
Kansas State (Feb. 2)
NOLA Bites
- Crystal Shrimp and fried grit bites finished with green onion
- Nashville hot chicken sliders
- Cheddar cheese and grilled oyster mushroom beignets
- Spinach-artichoke risotto bites on creole tomato sauce
Oklahoma State (Feb. 8)
BBQ Buffet
- Burnt ends in KC Style BBQ sauce
- Smoked chicken with Carolina white BBQ sauce
- Pulled pork au jus (Assorted petite rolls, sauces and garnish)
- Guinness cheese dip with soft pretzel breadsticks
- Home style potato salad
- Carolina slaw
- Classic deviled eggs
- Southwest tortilla pinwheels
- Crudite with ranch dip
- Fresh fruit display
- Fresh baked cookies
- Brownie trio – Traditional, Turtle and Rocky road
Texas Tech (Feb. 20)
Jay Cantina
- Crudite w/ chimichurri sauce & white balsalmic onion dip
- Latin caprese salad
- Carnitas -pickled red onion with radish cilantro and avocado sauce
- Fish taco -chipotle crema mango salsa
- Carne asada – white onion minced cilantro and salsa verde
- Chicken thigh -gochujang sauce and with Korean slaw
- Bang bang shrimp -Baja slaw and Mexican corn
- Queso fundido with tortilla chips
- Black beans
- Cilantro lime rice •Tres Leches
- Mexican Wedding Cookies
Baylor (Feb. 27)
Cocktail Reception
- Chilled beef tenderloin platter with horseradish sauce and petite brioche
- Shrimp cocktail – chilled tail on shrimp poached in old bay served on iceShrimp cocktail – chilled tail on shrimp poached in old bay served on ice
- Swedish meatballs – all beef meatballs served in a sour cream laced demi glaze
- Crimson lentil cakes – diced vegetable and crimson lentil patties served with chimichurri sauce
- Assorted cheese display with fruit garnish and crackers
- Roasted vegetable escalivada – Chef’ selection of grilled and roasted vegetables dressed in a lemon-garlic infused olive oi, served chilled
- Boursin potato bites – chilled new potato with garlic and herb cheese
- Pot de creme and strawberry cheesecake shooters
