MONTREAL- As of the next game this Saturday, at 1pm, at Stade Saputo, against the New England Revolution, you can indulge in a traditional North American treat that will henceforth be available at concession stands: the IMFC grilled cheeses.
Excellent tickets for this game are still available.
"We're extremely happy to launch a new food product at Stade Saputo, which we hope will quickly become a new tradition" said the director of communications at the Montreal Impact, Patrick Vallée. "We wanted a unique, affordable product, and at Stade Saputo, grilled cheeses were a must. The IMFC grilled cheeses are as of now a part of our more and more diverse menu."
"I'm proud to have been asked by the Impact to participate in this project," said chef Danny Smiles. "Not only because I'm a soccer enthusiast and a supporter of the Montreal Impact, but because I had a great time creating these grilled cheeses with the players. A grilled cheese is fun to eat during a game, it isn't expensive, and everyone likes them, so it's perfect."
You can taste all four varieties of the IMFC grilled cheeses made according to the tastes and cultures of four players:
The number 1 (of Evan Bush) - Mozzarella cheese, pickles, mustard, in a hot-dog bread
The number 6 (of Samuel Piette) - Gouda cheese, smoked meat and mustard in a hamburger bread
The number 33 (of Bacary Sagna) - Triple cream brie cheese in rye bread
The number 10 (of Nacho Piatti) - Provolone cheese and chorizo in a hot-dog bread
IMFC grilled cheeses will be available in three of Stade Saputo's concession stands, close to sections 115, 124, and 131, starting at only $2.83 (plus taxes), as well as in the suites and mezzanines.
About chef Danny "Smiles" Francis
Native of Montreal and aged 34 years old, Danny Smiles is the chef and co-owner of restaurant Le Bremmer, located in the Old Port. He recently won the culinary competition Iron Chef Canada in 2018 and was a finalist in season 3 of Top Chef Canada. Along with Chuck Hughes, they will be the chefs for Osheaga Artist World in 2019 for an eighth consecutive year. He also took part in a traineeship in Italy with Michelin star chefs.