Among the many things that hard-working race teams, riders, officials, and staff need to get them through long days at the racetrack, one of the most important is the food that fuels the people in the paddock. The MotoAmerica Hospitality staff prepares, cooks, and serves hundreds of meals a day, not to mention morning coffee and pastries to get each race day started.
Check out this quick video that Hospitality staff member Ron Heben made, which shows what was on the Sunday lunch menu during Superbikes at The Brickyard: Chef Tony Moniz’s Shepherd’s Pie.
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