A Taste for Unconventional Cuisine: Inside the Culinary Preferences of Jerry Jones and the Cowboys
For Dallas Cowboys owner and general manager Jerry Jones, the love for football is matched by a rather unconventional culinary palette. While football games might be associated with traditional American snacks and grills, Jones’s dining experiences tell a different, somewhat surprising story. Known not only for his savvy sports acumen but also for his adventurous taste in food, Jones has engaged with a range of game meats that might raise an eyebrow or two in the sophisticated dining circles of Dallas.
Jerry Jones: A Taste From the Past
In a world where steak and chicken dominate menus, Jerry Jones delights in more unusual dishes. “I've eaten a lot of raccoon,” Jones shares candidly, a statement that reveals his penchant for less conventional game. The dish isn't just reserved for campground escapades; it has found its place in family dining settings. Jones recounts enjoying raccoon served at his family table, a testimony to it being more than a mere novelty.
Yet, it's squirrel that holds a special place in Jones’s heart—or palate. "One of my favorites is squirrel. It's wonderful, and my mother could do a great job of [preparing] it. We all had our favorite pieces," Jones shares, highlighting the culinary skills of his mother. This family tradition speaks to a nostalgia for dining experiences that bring back fond memories, ones tightly knit with familial ties and cherished customs.
Louisiana Roots: KaVontae Turpin’s Perspective
For Cowboys wide receiver KaVontae Turpin, Jerry Jones's unique tastes aren’t outlandish; they resonate with his upbringing. Hailing from Louisiana, Turpin is no stranger to the earthy flavors of squirrel either. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," he remarks, aligning himself with the regional tastes prevalent in his home state.
While raccoon remains on Turpin’s to-try list, his culinary adventures haven't lagged. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff," he explains. The bayous and swamps of Louisiana have long contributed to a food culture that celebrates wild game, one that Turpin embraces without hesitation.
Jourdan Lewis: A Different Take
However, not everyone on the team shares Jones and Turpin's fancies for game meats. Cowboys cornerback Jourdan Lewis, who hails from the industrial heartland of Detroit, finds the concept of raccoon and squirrel less enticing. “I'm basic proteins, I'm okay. ... I'm from up north. I don’t know nothing about that bro,” Lewis comments, adding humor to his lack of familiarity with such dishes.
Instead, Lewis finds his comfort in quail and bison, two appetizing options he describes as probably the "gamiest" meats he’s tried. Both are considerably more mainstream than raccoon and squirrel, even though they still capture the wild essence in tastes that hint at hunter fare.
Culinary Diversity Reflecting Backgrounds
The dining preferences of these Cowboys personnel beautifully illustrate the diversity present within the NFL. Each player and owner brings some personal culinary history to the fore, offering a glimpse into their regional influences and family traditions. Whether it’s Jerry Jones’s fondness for squirrel, rooted in family meals from years past, or KaVontae Turpin’s comfort with Louisiana's game-filled dishes, these stories enrich the narrative of football culture with a human touch, where culinary adventures meet gridiron greatness.
Such narratives highlight that within the realm of professional sports, connections extend beyond the field and into facets of personal life, such as the food that nourishes and delights. As these individuals come together under the banner of the Dallas Cowboys, their culinary stories remind us of their rich tapestries of experience and tradition, brought from a shared love of the game and the diverse world they inhabit.