From The New York Observer story Game. Sauté. Match.
And if you thought the action on the courts was intense, check out what goes on in the kitchens, where scores of cooks from around the country scramble to feed some 650,000 people in just two weeks.
The stats are simply mind-boggling: “Last year, we did 230,000 hamburgers and hot dogs, 30,000 pizzas, 5,000 pounds of pasta, 13 tons of steaks, 77,000 pounds of chicken breasts, 4.5 tons of crab and lobster,” said Bill Wilson, director of operations for Chicago-based concessions behemoth Levy Restaurants, which oversees all food service at the Open, as well as at a number of other high-profile national events, including the Kentucky Derby, the upcoming Super Bowl XLIII in Tampa Bay, and all the Pepsi Center activities at this week’s Democratic Convention in Denver.
something else of interest: In 2010, the company [Levy] plans to make its second foray into the coveted New York market, after signing on to handle concessions at the forthcoming Barclay Center, future home of the NBA’s Brooklyn Nets, at developer Bruce Ratner’s controversial Atlantic Yards complex in Prospect Heights.