Race Fans- Come with an Appetite

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KANSAS CITY, Kan. — Chef James White from the Kansas Speedway and Casino and Steve Moberly, director of food and beverage there, visited the FOX 4 Morning Show with some savory dishes that will be served for the Sprint Cup race this weekend. (Recipes below)

After all, there aren’t many people who would turn their nose up at Lobster Bites (available at Turn Two.

Also on the race menu:

Marquee Special for Race Week
Marque Dinner Salad
1 Pound Boneless Rib-Eye Steak
Grandstand Baked Potato with Butter, Chives, Bacon, Sour Cream
Wednesday, October 17th and Thursday, October 18th: CLOSED
Friday, October 19th: 9:00AM – 12:00AM
Saturday, October 20th: 9:00AM – 12:00AM
Sunday, October 21st: 9:00AM – 11:00PM

Turn Two Special for Race Week
Beer Battered Lobster Bites (Speedway Lug Nuts) with Sweet & Spicy Red Chili Glaze
Wednesday, October 17th: 11:00AM – 12:00AM
Thursday, October 18th: 11:00AM – 1:30AM
Friday, October 19th: 11:00AM – 1:30AM
Saturday, October 20th: Post Race – 1:30AM
Sunday, October 21st: Post Race – 12:00AM

Final Cut Special for Race Week
Australian Wagyu 28 Ounce Bone-In Rib Eye Steak
Simply the Best Steak in Kansas City
Wednesday, October 17th: 5:00PM – 10:00PM
Thursday, October 18th: 5:00PM – 10:00PM
Friday, October 19th: 5:00PM – 11:00PM
Saturday, October 20th: 5:00PM – 11:00PM
Sunday, October 21st: 5:00PM – 10:00PM

Tempura Batter


  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 pinch of salt
  • 1 cup of cold beer
  • 2 eggs


  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C)
  • Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the beer and eggs. Mix just until moistened; batter will be lumpy.
  • One at a time, dip lobster bites into the batter to coat. Carefully place a few pieces of lobster at a time into the hot oil. Fry until golden brown, about 2 1/2 minutes. Drain on paper towels.

Red Chili Glaze


  • 1/2 cup Champagne vinegar
  • 1 to 2 tablespoons red chili flakes
  • 1 tablespoon minced garlic
  • 2 tablespoons minced red onion
  • 2 cups packed light brown sugar
  • 1/2 cup soy sauce
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 stick sweet butter cut into chunks


  • In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%.
  • Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes.
  • Remove from heat and whisk in butter chunks one at a time.



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