SCOTTSDALE, AZ (3TV/CBS 5) -- "Its mind boggling how much food is consumed out here."
And he should know! Michael Stavros is the guy that helps mobilize an army of chefs to feed the massive crowds each year. The sheer volume and variety of food consumed between the links at the Waste Management Phoenix Open is simply breathtaking
"89,000 chicken breasts, 144,000 wings and 105,000 cookies all being produced during the tournament for service all over the course in the principle hospitality areas on holes 16, 17, 18. You name it, we're there and making sure everyone is having a good time,” said Stavros.
So, what's the "not miss dish" this year?
"I can tell you the most popular one every year on Saturdays is the flat iron steaks and salmon fillets cooked perfectly on the entire course. No matter where you go, you're getting a medium-rare steak and that perfect temperature. Same for the salmon. In the Bay Club, we have a lot of special touches. Chef action stations, fresh pastas, pizza daily. We have a deli counter in there. We are doing a brunch every morning in there. We are just mixing it up as much as possible," said Stavros.
It’s the 20th year the catering company has been working with the Thunderbirds.
“We take such pride in our work, and knowing that our work is helping the community makes it all the better," Stavros said.
Here’s more of the mind-boggling breakdown of the amount of food consumed during tournament week.
- 22,000 salmon fillets
- 26,000 flat iron steaks
- 3,800 pounds of shrimp
- 11,500 pounds of pasta
- 865 gallons Alfredo sauce
- 22,160 gallons of soups and chili
- 22,536 pounds of deli meat
- 78,000 pieces of bread and rolls
- 1,450 gallons salad dressings