Food from the U.S. Open (160193)
Credit: Kysha Harris photos

Aug. 27 at the USTA Billie Jean King National Tennis Center, Michelin Star-awarded chefs, “Top Chef Masters” chefs and executive chefs come together at the 2015 U.S. Open Food Tasting Preview to announce the menu and new food offerings. Commentator Hannah Storm will moderate the deuce-inspiring, mouth-watering conversation before guests are able to see and sample top quality foods.

Living legend chef Masaharu Morimoto (Nobu) and chef Ed Brown (Ed’s Chowder House) will come together at ACES for freshly prepared sushi amd modern seafood entrees. The menu features Plateau Royale, the ultimate seafood platter, and Skuna Bay salmon crudo with green apple, watercress, horseradish and cucumber. The portobello fries with ponzu dipping sauce are a tasty side or appetizer, too!

Chef Michael White (Costata, Marea, Al Fiori) joins the Tennis Center’s new Champions Bar & Grill, serving some of the most notable dishes of his restaurant group. Marea’s lobster burrata as well as squid ink cassarecci pasta adorned with seafood make a delicious appearance. Most impressive is the perfectly cooked 40-ounce dry aged tomahawk ribeye steak from Costata.

Former professional tennis player-turned-chef Richard Sandoval (Zenga, Pampano, Maya) returns to Maya to serve up his passion for Mexican food with seared Baja fish tacos and more. Together with tournament favorite Hill Country Barbecue, Maya will expand service in the Club Level.

Finally, Chicago’s chef Tony Mantuano (Spiaggia, Bar Toma) keeps it light-ish with small plates and wine pairings at Wine Bar Food. His take on avocado toast with pistachio and pickled serrano peppers was sublime.

The Tennis Center continues to hop on the food truck bandwagon with the addition of the Sweet Chili Food Truck, serving dishes like maple miso tofu with jasmine rice, shrimp chips and salsa and Vietnamese iced coffee. The Morris Grilled Cheese Food Truck will return to dole out the American gooey favorite.

Should you be keeping it liquid during the tournament, the Grey Goose Vodka Honey Deuce cocktail is back by popular demand to give you a refreshing libation of vodka, lemonade and a touch of raspberry liquor adorned with melon “tennis balls” (over 240,000 made last year). Juice Press will be serving their non-alcoholic USDA certified organic bottled juices and smoothies, too.

Attracting more than 700,000 fans throughout the tournament, the USTA is committed to reducing its carbon footprint by locally sourcing ingredients. Forty percent of the produce comes from New York and New Jersey. Additionally, the Tennis Center composts all food waste, provides over 12,000 gallons of grease for conversion to biodiesel and donates over 10 tons of unsold prepared food to the local community.

It’s game, set and match at the 2015 US Open! Experience the #FlavoroftheOpen!