Concession Stand Stars

Hot dogs, nachos, and snacks galore!

For hungry football fans, the concession stand offers more than just salty snacks and sweet treats. The concession stand stars – all of the hard-working volunteers behind the counter – serve up big smiles, bigger laughs, and a whole lot of school spirit. Here, we spoke with local concessionaires to get the inside scoop about their most memorable experiences in the stand.

(First Image) Left to Right: Savannah King, Kelli Angel Toney, Anastasia Burton, Kennedy King, and Mecole King; (Second Image) Chris Jones

Boyd-Buchanan School

At Boyd-Buchanan, the concessions team is all about teamwork and creating a great food experience for the fans. With over five years of volunteer experience, Chris Jones spoke with us about what keeps the Buccaneers sailing smooth on game day.

 

How did you first get involved with the concession stand?

I volunteered to help out some friends grilling burgers for football games, and that led to a Friday night tradition. Being in the food service industry, I was able to bring some food-safety knowledge and better use of our equipment to make our concession stand work smoother.

Do you have any funny or crazy concession stand stories you’d like to share?

We recently had bushes that were overgrown near our grill, and the grill had a large flame that caught them on fire. Needless to say, those bushes are now gone, and we have updated our grilling area.

What are the specialty snacks your stand is known for?

Charbroiled fresh-ground chuck all-beef burgers and all-beef hot dogs.

Are there any “secret menu” items?

Our burger seasoning.

What do you enjoy most about serving fans on game day?

Just serving others and especially seeing the little kids smile when they get what they want. Our concession stand is located by the entrance, so it’s also great to welcome everyone and “ketch-up.”

 

 

Buccaneer Burgers

Boyd-Buchanan’s Buccaneer Burger

Course Main Course
Cuisine American
Servings 12 burgers

Ingredients
  

For the burger sauce:

  • ½ cup mayo
  • 2 Tbsp. Ketchup
  • 1 Tbsp. sweet relish
  • 2 tsp. Dijon mustard
  • 1 tsp. white vinegar
  • ¼ tsp. garlic powder
  • ¼ tsp. smoked paprika
  • Salt and pepper, to taste

For the burger:

  • 4 lb. ground chuck
  • Boyd-Buchanan’s secret seasoning mix, to taste
  • 1 stick of butter, to taste
  • 12 hamburger buns
  • 1 head of lettuce, separated into leaves
  • 1 large red onion, chopped into rings

Instructions
 

  • Start by making the sauce. In a clean bowl, add all ingredients for the sauce, stir to combine, and refrigerate.
  • Next, form twelve burger patties with the ground chuck. Season as desired with Boyd-Buchanan’s secret seasoning mix, and grill until done.
  • Then lightly butter and toast the burger buns.
  • To build your Buccaneer Burger, add one burger patty to the bun and layer with burger sauce.
  • Add lettuce leaves and red onion as desired, and enjoy!

(First Image) Left to Right: Alan Hix, Mike Cleghorn, Amber Cleghorn, Tim Rayburn, Ginny Rayburn, and DeAnn Thompson

LaFayette High School

The Rambler Pit Stop at LaFayette High School knows how to rev up for game day. As a representative of the concessions team, we spoke with 10-year volunteer Ginny Rayburn to find out what takes the Ramblers’ concession stand game to the next level.

 

How did you first get involved with the concession stand?

A great friend suggested I would be good for the program. My oldest son was starting high school then and playing football, so I thought it was a great way to be involved.

Weirdest order?

Picklesicles are pretty weird to me. We freeze pickle juice in little cups, and the kids love them!

Are there any “secret menu” items?

Sometimes my bestie Amber makes slices of coconut cake, which are great!

What do you enjoy most about serving fans on game day?

My family and I love football, so just getting to be a little part of the Friday night lights is great! I have a great team to work with, and I love seeing past students come to games with their new families.

Are there any other fun details you’d like to share?

We always just have so much fun with our volunteers. Every home football game we ask community groups, clubs, and churches to volunteer in the stand, so it’s like working with your family! We also have TVs in the concession stand, so we can watch the game while we work. It’s always a great vibe!

 

LaFayette High School concessions team

Amber's Coconut Cake

Course Dessert
Cuisine American

Ingredients
  

  • 1 box of yellow cake mix
  • 1 can of cream of coconut
  • 1 can of sweetened condensed milk
  • 1 package of Cool Whip
  • 1 package of frozen grated coconut

Instructions
 

  • Bake the cake in a rectangular cake pan according to box instructions.
  • After baking, poke holes in the cake. Combine cream of coconut and condensed milk. Pour mixture over the cake.
  • While the cake cools, mix together Cool Whip and frozen coconut. Once the cake is completely cool, add the Cool Whip mixture to the top of the cake and spread evenly.
  • Cut into squares, and serve!

Pictured from Left to Right: Melissa Grimes, Kris Cobb, Lisa Kirby, and Casey Nichols

Not Pictured: Laura Brown, Lynette Sluder, Christy Gilley, and Tammy Womac

Sale Creek High School

The Panthers at Sale Creek High School go on the prowl for great food and fun on game day. Going on five years of volunteering, Kris Cobb spoke with us about how the committed and resilient concessions team makes the most of every moment.

What do you enjoy most about serving fans on game day?

Nothing like game nights when we’ve got the amazing smell of great food in the air, and it’s finally “go time!” I love rolling that window up and seeing there’s already a line waiting! That always means we’re gonna make some money, and our kids are winning! (Regardless of the ending score.) Those kids are the reason we do everything we do, and they absolutely deserve it!!

What are the specialty snacks your stand is known for?

Loaded pulled-pork nachos and pinto beans and cornbread. Country food always sells, and you don’t have to do a fancy presentation. We also have a pretty special banana pudding recipe that our fans LOVE and have come to look forward to!

Weirdest order?

If we’ve got it and you wanna pay for it … no order is too weird.

Do you have any funny or crazy concession stand stories you’d like to share?

Impossible to pick just one … but it’s always crazy hilarious to me to see so many parents (mostly first-time workers of the big popcorn poppers) having so much anxiety over popping popcorn! I will say though, the popcorn-popping duties sometimes go nonstop, well into the 3rd quarter, before it really slows down. Maybe that is a bit traumatic, lol!

Are there any other fun details you’d like to share?

Obviously, there are A LOT of moving parts to a great football program. It’s a lot, but always fun! I’m very blessed with a small circle of “ride or die” parents who I can always count on. We know the mission, and we make it happen!

 

Banana Pudding Pitty-Pat Style

Banana Pudding Pitty-Pat Style

Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 pound cake, frozen Sara Lee brand preferred, cubed into half-inch pieces
  • 6-8 bananas, sliced
  • 1 box of Nilla Wafers, FUN substitutes would be crushed butter cookies or Chips-Ahoy cookies
  • 1 8-oz. package of whipped cream cheese, softened
  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. container of frozen whipped topping, thawed
  • 2 cups milk
  • 1 5-oz. box instant French vanilla pudding mix

Instructions
 

  • Sparsely line the bottom of a 13x9x2-inch pan with cubed pound cake.
  • Layer with banana slices and Nilla Wafers as desired. In a bowl, combine the cream cheese and condensed milk, and mix until smooth. Add whipped topping into the cream cheese mixture.
  • In another bowl, combine the milk and pudding mix. Blend well using a handheld electric mixer. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  • Pour the mixture over the layered cookies, bananas, and cubed pound cake.
  • Crush up the remaining Nilla Wafers and sprinkle over the top. Refrigerate until ready to serve.

Pictured from Left to Right: Gena Ellis, Tammy Lawrence, and Julie Prescott

McCallie School

Big school spirit and community-focused fun are stand-out qualities at the McCallie Concession Stand. Here, eight-year volunteer Gena Ellis shares more about what keeps the Blue Tornados spinning during the game day rush.

How did you first get involved with the concession stand?

My first involvement with the concession stand was the Baylor-McCallie game in 2016. I was especially excited because it was my first Baylor-McCallie game at McCallie. Many of the previous games were held at Finley Stadium. The atmosphere at this game was electric.

Do you have any funny or crazy concession stand stories you’d like to share?

Last year’s Baylor-McCallie is front of mind for me. It was jam-packed. I became the “popcorn lady.” We had to establish an assembly line for popcorn. Someone would cut the back with the oil and popcorn. I would put it in the kettle. We would wait for seemingly hours before it started popping. It was 90 minutes of cooking popcorn before we could slow down.

Weirdest order?

The weirdest order to me is the Walking Taco. It consists
of Doritos, chili, cheese, and jalapeños in any combination. All of the ingredients are placed in the Doritos bag.

Funniest or most memorable fan experience?

I often volunteer at the concession stand in the 2nd half of football games. My most memorable fan experience is gauging what’s happening with the football game based on the fan reactions. The “OOOOs,” “AHHHHHs,” and “GO BIG BLUE!!!!!”

Are there any other fun details you’d like to share?

I love the fireworks after McCallie wins versus Baylor on our home turf.

 

McCallie concessions team

McCallie’s Classic Chili Cheese Nachos

Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 bag round tortilla chips
  • 1 15-oz. can of chili brand of choice
  • 1 15-oz. can of nacho cheese brand of choice
  • 2 jalapeños sliced thin

Instructions
 

  • Add tortilla chips evenly across four plates as desired.
  • Warm the chili and nacho cheese in separate bowls and stir as needed.
  • Use a spoon to add chili to each plate of chips, and then add the nacho cheese on top as desired.
  • Top with jalapeño slices, and enjoy!

Pictured from Left to Right: Lynn Hoover, Tiffany Newberry, Scott Sanders, Mary Beth Sanders, Sarah Stiner, and Michelle Patrick

Silverdale Baptist Academy

At the Silverdale Concession Stand, game day means it’s time for the Seahawks to swoop in for snacks. We spoke with Michelle Patrick, the concessions team’s coordinator of seven years, to learn more about how the concessions team brings its A-game every time.

What do you enjoy most about serving fans on game day?

The excitement of the crowd. Lynn, our football game-day coordinator, and her team bring so much enthusiasm to the stand. You never know whether you will hear some oldies playing or be asked to give them a performance based on the song playing. We have a long-standing volunteer, Scott, our “grill master” on Friday nights, grilling up hamburgers, hot dogs, brats, and occasionally his special chicken wings.

Do you have any funny or crazy concession stand stories you’d like to share?

If you order nachos on a Friday night, you will hear a great big yell of “NACHOS” from the window … what started as a way to tell those in the back what they needed turned into a fun tradition for our workers!

Are there any “secret menu” items?

On some Friday nights, you can sneak around the corner to see Scott, and he might have a chicken wing to share or some grilled onions to add to your brat.

Funniest or most memorable fan experience?

One year, during a rain delay, our concessions crew turned the playlist to all rain-themed songs and did karaoke to entertain those around us. It was quite funny!

Are there any other fun details you’d like to share?

The Friday night concessions volunteers make our concessions what it is. They have fun despite the sweltering heat and aim to serve the Lord by serving our fans. Most of them are consistent every week, and it makes the concession stand a fun place to be!

 

Scott Sanders

Scott’s Hot Wings

Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 12-oz. bottles of Frank’s Stinging Honey Teriyaki Red Hot Wing Sauce, plus extra to coat
  • 2 12-oz. bottles of Louisiana Hot Sauce
  • 1 12-oz. can of Coca-Cola
  • 24 full chicken wings
  • Salt and black pepper, to taste

Instructions
 

  • To make the marinade, mix the hot sauces and the Coca-Cola.
  • Pour it over the full chicken wings. Let it marinate for 24 hours.
  • Grill the chicken wings, then toss the cooked wings in a pan with extra Frank’s Red Hot WingSauce as desired. Add salt and black pepper to taste.

Pictured: Lena Levendoski

Not Pictured: Maggie Corey

Baylor School

The Red Raiders at Baylor School know how to stand out in the crowd on game day. Here, five-year volunteer coordinator Maggie Corey shares more about the generosity and community atmosphere at the Baylor concession stand.

Do you have any funny or crazy concession stand stories you’d like to share?

One of my favorites is when we hosted the Baylor-McCallie game in 2022. I went to the visitor’s side to check on the volunteers, and when I poked my head in, one of our administrators was scooping popcorn. It had gotten so busy that it was all hands on deck, and this really displayed the community atmosphere we focus on at Baylor.

What are the specialty snacks your stand is known for?

We always try to have a novelty item – like fun popsicles or Chick-fil-A!

Describe your team in three words!

Incredibly generous volunteers.

Funniest or most memorable fan experience?

Whenever it’s a crowded game, there’s always someone trying to get to the front of the line.

Are there any other fun details you’d like to share?

Our goal is to help provide a fun volunteer experience where people want to continue to support Baylor in
all aspects.

 

Baylor Concessions Volunteer

Baylor’s Popcorn Candy Salad

Course Snack
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 bag of freshly popped popcorn, freshly popped
  • 1 pouch of M&M’s candies
  • 1 pouch of Sour Patch Kids
  • Chocolate chips, to taste
  • Peanut butter, optional, to drizzle
  • Pretzel sticks, optional, to taste
  • Mini marshmallows, optional, to taste

Instructions
 

  • To one bag of freshly popped popcorn, add M&M candies,Sour Patch Kids, and chocolate chips as desired.
  • Mix the toppings carefully until the chocolate chips are melty.
  • Add optional toppings as desired and mix carefully.
  • Pour half of the Popcorn Candy Salad into an empty popcorn bag, and enjoy with a friend during the half-time show!

Pictured from Left to Right: Joe Houser, Bill Leonard, Blythe Houser, Tom Blewett, Catherine Payne, Emily Cooper, Brian Eades and Nancy Tryon

Signal Mountain High School

Signal Mountain High School’s concessions team is known for its dedication to sweet treats and making memories. Representatives of the team, Catherine Payne and Emily Cooper, share more about what makes the Eagles flock to the concession stand on Friday nights.

Funniest or most memorable fan experience?

The kids buying and sharing drinks and candy with their friends or loaning them money when they are short a dollar is heartwarming. We have witnessed our administration do the same for several students (even from rival teams), and it is so sweet seeing them help each other!

What are the specialty snacks your stand is known for?

Kids love all things sugar and candy; Airhead Xtremes, Skittles, and Push Pops are the most popular! Football dads grill hamburgers before the games, and we offer fresh lettuce, tomato, and onion as toppings. Many of the tomatoes are homegrown by our own football players’ parents and grandparents.

Are there any “secret menu” items?

Ace Hardware on Signal Mountain has donated the popcorn for many years, and it is delicious!

What do you enjoy most about serving fans on game day?

We love seeing all the students in their element – from the football players to the band, fans, cheerleaders, and color guard members. The best is seeing students with whom your children grew up and went to preschool or elementary school. We always leave the stadium on Friday nights with a feeling of gratitude for the wonderful volunteers, our school, and our community.

Are there any other fun details you’d like to share?

Friday nights could not happen without our Lions Club volunteers. Many of the Lions have grown children who played, cheered, or were band members and now have grandchildren in the programs. These volunteers work hard and have a great time serving! They have nicknames for each other such as “The Kernel,” who oversees the popcorn, and the “Nacho Man,” taken from YMCA’s Macho Man, who fulfills customers’ nacho orders.

 

Tom Blewett handing out burgers

Signal Mountain’s Game Day Cheeseburger

Course Main Course
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 3-lb. package frozen burger patties
  • Seasoning salt, to taste
  • 1 package of American cheese slices
  • 12 hamburger buns
  • 3 garden tomatoes, sliced
  • 1 large red onion, chopped into rings
  • 1 head of lettuce, chopped
  • Ketchup, to taste
  • Yellow mustard, to taste

Instructions
 

  • Season each burger patty with seasoning salt as desired and cook on the grill according to package instructions.
  • While the patties finish cooking, add one slice of cheese to each patty and allow cheese to melt.
  • Lightly toast the hamburger buns on the grill for about 10-15 seconds and set aside.
  • To build your cheeseburger, add one patty to a bun and layer with a slice of garden tomato, a ring of red onion, and lettuce.
  • Add ketchup and yellow mustard as desired, and enjoy!

Pictured from Left to Right: Ken Livingston, Brenda Livingston, Ted Ledwell, Emma Ledwell, Tommy Reese, and Ronnie Bull

Red Bank High School

The Red Bank Lions truly take pride in their concession stand. Here, we spoke with Tommy Reese, a volunteer of 25 years, to learn more about all of the fun, laughter, and loyal school spirit that makes this concession stand a roaring good time.

How did you first get involved with the concession stand?

I worked cooking hamburgers at the Dixie Youth Baseball fields right next to the high school, so it seemed a natural fit to move over a field and begin cooking on Friday nights. Prior to doing this, I helped keep the stats during the latter part of Coach Weathers’ tenure.

Describe your team in three words!

Our team is dependable, loyal, and fun. You know if it’s a home game you are going to see the Ledwells, the Bulls, the Livingstons, and me serving food to our visitors. All of us feel a deep loyalty to RBHS. All of our children are graduates, and we have a deep love for this community and school. There’s never a night where we don’t go home tired, but we’ve also laughed and enjoyed our time together.

Do you have any funny or crazy concession stand stories you’d like to share?

A few years ago, we hosted a game against South Pittsburg. We sold out every single item and never played one down of football. The game was eventually postponed due to lightning.

Are there any “secret menu” items?

Our “Tommy dogs” are a favorite of the crowd. They are sprinkled with garlic powder and Worcestershire sauce and rolled in the hamburger grease.

Funniest or most memorable fan experience?

One night, Dr. Jesse Register, former school superintendent, was helping in the concession stand. He filled a person’s order and the guy asked, “Am I supposed to know you?” Dr. Register smiled and replied, “I don’t think so!” After they left, we all had a good laugh over that.

 

Red Bank Concessions team

Tommy Dogs

Course Main Course
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 pack of hot dogs
  • ½ cup of reserved hamburger grease
  • Worcestershire sauce, to taste
  • Garlic salt, to taste
  • 1 package of hot dog buns

Instructions
 

  • Cook hot dogs to package instructions. While cooking, add hamburger grease to the hot dogs and roll or brush them to evenly coat.
  • To build a Tommy Dog, add Worcestershire sauce to one hot dog as desired and sprinkle with garlic salt.
  • Add the hot dog to your bun, and top with any extra toppings as desired. Enjoy!
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