TAMPA, Fla. – Who knew after the Tom Brady era that Bucs fans would reach into their wallets to sell out season tickets? Bucs Chief Operating Officer Brian Ford says he never had a doubt.
“No, it’s amazing the support, continued support, of course, the Tom Brady years was phenomenal and I tell ya there were memories, ” Ford said. “But now we’re looking towards the future. The 2024 season is gonna be just that. Historic on and off the field.
It helps that the Bucs are coming off another NFC South title and have signed their star players including quarterback Baker Mayfield, future Hall of Fame wide receiver Mike Evans as well as veteran standout linebacker Lavonte David.
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Off the field the the Bucs are upgrading their dining experience.
The Bucs launched the Tampa Bay Chef Series bringing in award winning culinary masters and their signature menus that will be available through the season at Raymond James Stadium. Participating Chefs are from Rooster and The Till, CENA, Meat Market, Boulon Brasserie, The Birchwood, TEAK, Willa’s, Society Table, Donatello and Psomi.
Tampa Bay Buccaneers Executive Chef Brent Lewis says it’s no longer just ballpark food when it comes to Raymond James Stadium.
“Gone are the days of the traditional corn dog and hot dog and popcorn, you know,” Lewis said. “Now we’re really elevating our cuisine. We’re listening to the diners and what they want. Really pushing ourselves to do chef craft and chef driven food. A lot of our food we make is homemade.”
For every Bucs home game, a top chef from these establishments will make a signature dish that fans can enjoy at all Bucs games at Ray Jay,
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