60 The QUEE NS Courier • us open • august 22, 2013 for breaking news visit www.queenscourier.com us open s FOODOPEN Food Village Inspired by an international player and crowd contingency, Food Village offerings feature a taste for all palates from French crepes, to burritos and tacos, pasta and heros, as well as the Farm to Fork location where guests can enjoy a menu created from locally sourced in gredients. There are two new stands at Food Village: • Hill Country BBQ: This New York favorite will serve a variety of local classics including the Chopped Brisket Sandwich, Pit-smoked Turkey Sandwich and Seasonal Pie Cups. • Fresca Mexicana will serve up delicious Mexican fare, including Cemita and variety of authentic Tortas. Village Market The new Village Market serves a variety of handmade sandwiches and tossed salads, such as: • Spinach Salad: Strawberries, onions, almonds, goat cheese, dried strawberries with raspberry vinaigrette • Mediterranean Salad: Romaine and spinach, kalamata olives, tomato, cucumber, Onion, Garbanzo beans, Feta cheese, pepperoncini with red wine vinaigrette • Kale Salad: Yellow beans, green beans, tomato, carrots, cucumbers with honey Dijon vinaigrette Oyster Bar Located steps away from ACES, the new Oyster Bar menu is filled with a variety of oysters, cavier, lobster rolls, shrimp cocktail for the seafood lovers. East Plaza Grill At the East Plaza Grill meat-lovers will find beef from local Creekstone farms. New to the stand is the Pat LaFrieda Filet Mignon Steak Sandwich, a black angus seared filet mignon topped with Monterey jack cheese, sweet caramelized onions, au jus on a French baguette. South Plaza Café The South Plaza Café menu is filled with fresh paninis and sandwiches, including new paninis, locally sourced from Ceriello: • Capri Panino with fresh mozzarella, tomato, pesto and olive oil • American Panino with grilled chicken, fresh mozzarella, roasted peppers and balsa mic vinegar dressing Mojitos Restaurant & Bar The redesigned Mojito Restaurant & Bar, has been transformed for 2013 with a contemporary South Beach feel and expanded outdoor space, and will serve up a variety of new drinks and signature cocktails alongside its classic, legendary Latin fare: • Goat Cheese and Spicy Tomato Fundido: New to the menu, this delicious spread is served with toasted bread • Beef Ropa Veija: Slow-cooked at the Cuban stewed beef with black beans, fried sweet plantains and toasted bread • Pescada A La Plancha: Mahi mahi served with coconut and chipotle sauce, boniato potato and spinach hash Heineken House Housed on the outdoor upper level of the Food Village concessions stand located by the East Gate, this new gathering spot features three bars and a new menu. CELEBRITY CHEFS Some of the culinary world’s biggest names will visit this year’s US Open, including David Burke at Champions Bar & Grill, Tony Mantuano at Wine Bar Food, and Iron Chef Masaharu Morimoto at ACES. • ACES: Guests will enjoy a beautifully crafted sushi assortment by Chef Morimoto, along with Grilled Chicken Sandwich with Summer Slaw, Little Neck Clams, Grilled Chicken Sandwich and Ahi Tuna Sandwich with Apple-wood Smoked Bacon, Arugula and Avocado. • Champions Bar & Grill: Guests will get their fill of upscale, classic American dining with signature items prepared by Chef Burke including his Patented Dry- Aged Bone-In Ribeye Steak and vegetarian friendly Grilled Portobello Burger. • Wine Bar Food: Chef Mantuano’s Wine Bar Food features Mediterranean small plates including new Salumi Antipasto Parmigiano served with Marinated Artichokes, Tomatoes and Rosemary Breadsticks. LOCAL SOURCING Locally Sourced and Sustainable Fan Fare In its efforts to continually expand environmental and social responsibility, the USTA is locally sourcing more food for the Food Village, suites, stadiums and restaurants than ever before. Levy Restaurants will use locally-sourced ingredients and this year 40 percent of all produce will be sourced from the region. Area farms include Satur Farms, Eckerton Hill Farms, Latham Farms, Lynette Farms, Philips Mushroom Farms and Red Jacket Orchards. The US Open is also using locally sourced meat, seafood and poultry from Skuna Bay Salmon, Creekstone Farms, Murray’s Chicken and Gosman’s Fish Market along with sustainable Skuna Bay Salmon. • The 2.4 million napkins in general concessions are comprised of 100% recycled material • The US Open will donate more than 10 tons of food to the local community • More than 12,000 gallons of food grease will be converted into biodiesel fuel • More than 180 tons of food and fan waste will be collected and turned into compost for landscaping and farming use • The majority of service ware in the US Open Food Village and in Arthur Ashe Stadium eateries is compostable and comprised of bio-based materials Seles to be inducted into Court of Champions Monica Seles, a two-time US Open Champion, has been named the 2013 inductee into the US Open Court of Champions, a US Open and USTA Billie Jean King National Tennis Center attraction honoring the greatest singles champions in the history of the U.S. Championships/ US Open. Seles will be inducted during an on-court ceremony in Arthur Ashe Stadium prior to the Women’s Singles Championship on Sunday, September 8. Mary Joe Fernandez will host the ceremony. The US Open Court of Champions salutes the tournament’s all-time greatest champions with an individual permanent monument that serves as a lasting tribute. Seles will join prior inductees Andre Agassi, Arthur Ashe, Don Budge, Maureen Connolly, Jimmy Connors, Margaret Court, Chris Evert, Althea Gibson, Richard “Pancho” Gonzalez, Steffi Graf, Billie Jean King, Jack Kramer, Rod Laver, Ivan Lendl, Molla Bjurstedt Mallory, John McEnroe, Martina Navratilova, Margaret Osborne duPont, Ken Rosewall, Pete Sampras, Bill Tilden and Helen Wills. A panel of international print and broadcast journalists selected the 2013 inductee from the roster of U.S. champions based on their performances at the tournament and their impact on the growth of the event. “Monica Seles is not only a great champion, but a graceful competitor who inspired us all,” said Dave Haggerty, chairman, CEO and president of the USTA. “Her captivating talent was surpassed only by a dignified courage that remains an inspiration for our sport. She truly deserves to be honored among the greatest of US Open champions.” Seles is one of the most decorated women’s tennis players of all-time, winning nine Grand Slam singles titles, including back-to-back US Open championships in 1991-92. She captured eight Grand Slam titles before she turned 20 and is still the youngest woman ever to win the French Open at 16 years old. Seles was the world No. 1 for 178 non-consecutive weeks, ranking fifth-most in history, and won 53 singles titles on the WTA tour. Born in Yugoslavia, she began representing the United States in 1994, winning Fed Cup titles with the U.S. in 1996, 1999 and 2000 and an Olympic bronze medal in 2000. She officially retired in 2008. The US Open Court of Champions, a 9,000-square-foot outdoor pavilion bounded by the South Entry Gate and the Arthur Ashe Commemorative Garden and Sculpture, celebrates the event’s greatest champions with an individual permanent monument to serve as a lasting tribute. The attraction also features a complete listing of all U.S. singles champions since the competition began in 1881. Photo courtesy Getty Images
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