Super Bowl 50 between the Carolina Panthers and the Denver Broncos will take place February 7 at Levi’s Stadium in Santa Clara, Calif., and for attendees of the football championship, two of the key players will be Santana Diaz and Denari Brown, the chefs in charge of the food to be sold at the big game.

Centerplate, which operates the foodservice at Levi’s Stadium, has secured 100 different wines, all from California, for the event, and the chefs have been busy preparing special menu items.

Not pictured in this gallery, but also on the menu are charcuterie and local cheese platters as well as the following:

Grilled Crab Sandwich: Lightly dressed Pacific crab with tomatoes on grilled garlic sourdough

Sourdough Chowder Boule: A hollowed out sourdough loaf filled with seafood chowder

Lobster & Truffle Mac n’ Cheese: Butter-poached lobster and macaroni tossed in Mornay sauce and garnished with black truffles

This sandwich features bay shrimp with braised fennel in a top-cut roll, dressed with chive aïoli.

Vegetarians won’t be left hungry on game day. This sandwich features tropical jackfruit, which is becoming increasingly popular as a meat substitute. It’s smoked, then braised, tossed in house barbecue sauce and served on a sweet Hawaiian roll with apple-jalapeño coleslaw.

These fries are tossed in roasted garlic, locally pressed olive oil, parsley, sea salt and toasted black pepper.

Nowhere is the local-seasonal movement more important than in the San Francisco Bay area, and this dish features items from within 60 miles of Levi’s Stadium, including Castroville artichokes, roasted Gilroy garlic and a slaw made with Pescadero Brussels sprouts tossed in a root vegetable vinaigrette. It’s served with a lemon aïoli dip.