As the highly anticipated NCAA Final Four approaches, an extravagant culinary experience is set to captivate basketball fans attending the event at Lucas Oil Stadium in Indianapolis. The stadium’s culinary team at Sodexo Live!, led by Executive Chef David Dyrek, has meticulously crafted a menu that reflects the excitement and grandeur of March Madness, which kicks off on Saturday, April 4.
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Highlighting the menu is the 1939 Dog, a specialty footlong hot dog featuring an impressive array of toppings. Intended as a playful nod to the tournament’s inaugural year, this creation boasts shaved ribeye, chipotle aioli, beer cheese, caramelised and fried onions, chopped bacon, roasted peppers and onions, diced tomatoes, and avocado, among other ingredients. Chef Dyrek described the dish as “a little bit over the top,” mirroring the exhilarating atmosphere of the Final Four.
Chef Dyrek elaborated on the vision behind the extravagant menu, stating that the team aimed to deliver a true “Final Four-sized experience” to match the event’s energy. He expressed his intent to create a memorable experience through food, noting that culinary offerings should be as thrilling as the action on the court.
The menu won’t only feature the 1939 Dog; it will also introduce the Past and Present Dog during the championship game on Monday, April 6. This special footlong hot dog pays homage to both the historic roots of the tournament in Evanston, Illinois, and its current location in Indianapolis. Its split design includes jalapeño cheddar sausage, Italian sausage, roast Italian beef, slow-pulled pork, and topped with apple jalapeño slaw, chipotle bacon ranch, and crispy onions.
“We really wanted to lean into the tournament’s legacy,” Dyrek explained, highlighting how food can narrate the history of March Madness. The duality of flavours encapsulates both the origins of the tournament and its current stature, making it a fitting tribute.
Attendees at the Final Four can also look forward to other delectable offerings, including pork belly mac and cheese available at Chef Tony’s Stand for £11. The hot dogs will be sold in the East and West clubs as well as at the Heartland Markets, each priced at £17. Dyrek has set an ambitious target to sell 1,000 of each footlong hot dog during the event.
The culinary experience extends beyond just hot dogs and mac and cheese. Guests can sip on refreshing Cutwater slushies or frozen lime margaritas and enjoy local beer, alongside staple concessions such as chicken tenders and burgers. For those seeking a taste of the region, Tony’s Street Tacos will also be available.
As the chef gears up to serve an expected crowd of over 70,000, he acknowledged the significant challenge of delivering quality meals to a diverse audience that includes fans, school staff, and team boosters. With the pressure mounting, Dyrek reflected on the immense teamwork involved. “It’s really the team that we have that makes all of this happen,” he said, praising the hard work and dedication from his staff.
His team, consisting of 150 members working on game day and over 500 throughout the stadium, has been preparing for this moment since June 2025. “I can’t say enough about how amazing they are,” Dyrek remarked, underscoring the support he has received from cooks, sous-chefs, and stewards, all of whom play crucial roles in this ambitious operation.
As the countdown to the Final Four continues, basketball fans and food enthusiasts alike can expect a vibrant culinary landscape that promises to be as thrilling as the tournament itself. With innovative dishes that not only satiate appetites but also celebrate the rich history of college basketball, the culinary team at Lucas Oil Stadium is set to make this year’s event unforgettable.