Food for the Sporting Masses is Getting Tastier

New York City's Madison Square Garden this fall will be cooking up its Signature Collection concession cuisine created by four New York City superstar chefs --  Jean-Georges Vongerichten, Andrew Carmellini, Jeremy Marshall and Drew Nieporent-- each either a devoted Knick or Ranger fan. 

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    ChickenHotDog

    Jean-Georges Vongerichten, inventor of Molten Chocolate Cake, created a chicken hot dog with kimchi and spicy mustard. 
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    SlicedChickenSalad

    Jean-Georges Vongerichten's sliced chicken salad with carrot-miso dressing subtly satisfies.
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    DailyBurger0

    Drew Nieporent, winner of six James Beard Awards and owner Nobu, Tribeca Grill and Corton among others, was the mastermind behind Daily Burger.
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    DailyBurgercheesebacon

    Daily Burger will feature plain, cheese with bacon & onion jam and green tomato relish burgers.
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    DailyBurgerwithRelish

    The Daily Burgers come on a Portuguese bun that looks like an English muffin but is slightly chewier “crust” and denser texture absorbs the burger’s juices without getting soggy. 
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    GrilledChickenSandwich

    Jean-Georges Vongerichten's marinated organic Asian chicken sandwich has mayo spiked with sambal oelek (an Asian chile sauce) and crunchy, quickly-brined pickles.
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    LobsterShrimpRoll1

    Aquagrill’s Jeremy Marshall created the lobster shrimp roll where the delicate meat is slowly cooked at between 125°F to 135°F to avoid it becoming rubbery.
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    LobsterShrimpRoll2

    The lobster and shrimp roll will be served in a toasted, buttered, split New England-style sandwich roll with “naked ends.”
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    Pizzalinks

    Andrew Carmellini, winner of two James Beard Awards, came up with AC's Italian Link Pizzaiola based on the Italian-American street food he grew up eating.
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    CheeseBratwurstWeinkraut

    Carmellini's sausage pairs beer-braised cheese brats with “weinkraut,” sauerkraut cooked in Riesling with smoked bacon, sweet onions and caraway seeds. 
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