Dungeness crab cakes. Grilled shrimp. Smoked salmon. Fish tacos made with Pacific cod. Line-caught albacore tuna. A made-to-order omelet station.
If you’re lucky enough to secure an invitation to dine in one of the myriad U.S. Open hospitality tents, you’ll be feasting on an incredible array of Northwest cuisine. And it’s all being prepared by the catering company owned by Susan Lacz, who has catered every U.S. Open since 1993.
Lacz and her catering company, Ridgewells, is responsible for serving thousands of meals during the Open.
“We feed all the corporate sponsors, all the players, the rules officials, the USGA and the media. We serve about 42,000 meals over the course of the week,” she said by phone.
She’s assembled an enviable menu of more than 150 items featuring the gamut of Northwest seafood. Menus vary from tent to tent.
She’s buying much of her ingredients from high-end Northwest-based food producers, such as Beecher’s Handmade Cheese, Essential Baking Co., Northern Fish Products, and Heritage Distilling Co. And Washington wine? There will be plenty of that to be sipped.
But, again, those dishes only will be served to those in the hospitality tents. For anyone holding a grounds ticket who isn’t dining in a hospitality tent, the food options will be more basic, said Janeen Driscoll, United States Golf Association public relations director. She said to expect a menu of portable food that includes burgers and dogs, but she also was expecting a few seafood items sprinkled into the mix.
“Seafood, including salmon, crab and shrimp is being purchased locally,” she said.
Here’s something that will make finding dining on the grounds easier now that attendees can pack their cell phones. The USGA is releasing a U.S. Open app Friday (June 12) that will direct spectators to the nearest dining options. Just click on the map and open the interactive course map. Then, select “concessions.”