sports
Battalion/Page
A
September 27,
Feast of Kyle
TANK M' NAMAKA
by Jeff Millar & Bill HM
Suite owners enjoy delectable choice of food
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by Tracey Taylor
Battalion Reporter
While you were munching on
unshelled peanuts and pre
packaged popcorn, other peo
ple at Saturday’s Aggie football
game were feasting on shrimp.
The Texas A&M Food Ser
vices Department, the same peo-
ple who bring you Sbisa and the
Commons, provides a wide vari
ety of hot foods, party trays and
snacks to the private suites lo
cated between the second and
third decks of Kyle Field.
The food is delivered one
hour before the game or at half
time, depending on what the
customer prefers, said Lloyd
Smith, Assistant Director of
Operations in the Food Services
Department.
Menus are mailed by the
Food Services Department to
suite owners at the beginning of
each football season. Orders
may be placed for each game by
calling the Food Services De
partment before noon Wednes
day during the week of a game.
Resembling a fancy embossed
wedding invitation printed in
maroon ink, the menu opens
with a pledge by the Food Ser
vices Department to “do every
thing we can to make this a great
1982 season for you.”
Selections on the menu range
in price from $4.10 to $95.
According to the menu, the
selections are prepared to serve
eight to 12 people, but Smith
says that the meals will serve up
to 20 people.
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The most expensive item on
the menu is the “Turkey Feast
with Cornbread Dressing.” This
meal consists of a whole roasted
turkey garnished with pineap
ple and peaches, giblet gravy,
cornbread dressing, cranberry
sauce, buttered early peas,
orange glazed sweet potatoes,
rolls and butter, pumpkin and
apple pie. A relish platter with
crisp celery and carrot sticks,
olives and sweet gherkin pickles
is also included.
In the more expensive price
range is what is the “Ice Cold
Shrimp” meal. This includes 75
large shrimp and a pint of tangy
cocktail sauce.
For the economy-minded,
there is the “Cold Fried Chicken
Box,” for only $54. This in
cludes of four chickens, which,
according to the menu, are fried
in “one of Texas A&M’s favorite
FEATURING
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recipes.’
The favorite this week. Smith
said, was the “Sliced Bar-B-Q
Beef in Rich Sauce,” with beans,
potato salad and cole slaw. Bar-
B-Q is usually the most prefer
red, Smith said, but the most
popular selection varies de
pending on the time of the year.
A wide variety of fruits and
nuts are available. Coffee, tea,
juices, soft drinks and mixers
are also offered.
Alcohol is not served but is
not prohibited either. Wally
Groff, Associate Athletic Dire
ctor for Finance, said: “If they
want to provide it themselves,
they can.”
The menu also has such items
as cocktail napkins embossed
with the Texas A&M logo for $3
and trash bags (probably embos
sed as well) for 50y apiece.
If absolutely necessary, wai
ter or waitress service can be
arranged at the cost of $30 for a
maximum of four hours, tips
not included.
So next week, when you get
the munchies during halftime,
and have to settle for conces
sion-stand nachos, look across
the field to the row of glass boxes
and try to visualize a suite owner
with his “Fightin’ Texas Aggie
Chili with Crackers.”
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Players spend game day
in several different ways
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by Kelly Krauskopf
Battalion Reporter
For some students, football
game day means recuperating
from Friday night parties and
relaxing until game time.
But for the Aggie football
team, game days are devoted to
mental preparation.
Each player has his own
method of getting mentally pre
pared. Some visualize making
tackles or catching passes while
others try not to think about the
game at all. Middle linebacker
Jerry Bullitt tries to block the
game out totally.
“I try not to think about the
game at all until game time com
es because at that time you have
to concentrate so hard it takes a
lot out of you,” Bullitt said.
However, offensive lineman
Tim Ward uses a different
method of mental preparation.
“I try to visualize myself doing
certain plays,” Ward said. “I
look over my playbook while I’m
in my room and go over
plays in my mind.”
In order to direct the players’
attention to nothing but the
game, all telephone service in
Cain Hall is cut off on the day of
the game. A typical game day
schedule starts with the players
rising at 8:30 a.m. and eating
breakfast at 9 a.m. in the Cain
Hall dining room.
After breakfast, Head Coach
Jackie Sherrill and the players
take a walk around the Rudder
fountain area and the Memorial
Student Center.
Place-kicker David Hardy
said the purpose of the walk is to
help the team relax.
“This is the first time we’ve
been out since the night before,”
Hardy said. “I think walking
around just kind of loosens ev
erybody up after breakfast.”
Following the walk, the
Aggies return to Cain Hall for
40-minute meetings. Each
er meets with his special uti
such as the offensive or defec
sive line, to go over plays an
game-type situations.
After the meetings, the ten
has free time from 11 a.m.
p.m. Some players use thistit
for sleeping, reading or watd
ing television.
“I don’t really do anything*
of the ordinary — just watc
television,” Hardy said.
Bullitt said he tries to relasa
much as possible before lit
game.
“I think it’s really importai
to relax,” he said. “I justl
around and watch other g
on TV or listen to music.’
At 2 p.m., a pre-game meal:
served in the Maroon Roow ivhol
Cain Hall. Immediately
ing the meal, players whon«i them
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to be taped or to receive tra
ment go to the training room
the basement of Cain Haiti
terwards, players go bad
their rooms to relax until4pis
At 4:15 p.m., the players™
in the lobby of Cain Hall.Tvhe
they, walk over to Kyle fid |tne A
The Aggies walk straight toll:
field before going to the dm
sing room and spend about
minutes on the field talking®
out the upcoming game
“By this time, the nervesi
really starting to set in,” Bui
said. “I really don’t get nents T
until we get over to the "
GENERAL
VERNON A. WALTERS
Ambassador At Large
presents
The State of American Foreign Policy
Tuesday Sept. 28
Rudder Auditorium
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