A Taste of Home: Swiss Cuisine Connects Devils Players
At the Prudential Center, where the New Jersey Devils prepare for their upcoming games, post-practice meals usually follow a familiar pattern. From hearty steak and chicken to flavorful tacos and comforting Italian or Chinese fare, the selections typically cover all the bases.
But once a month, the menu takes a delightful turn, featuring dishes that may leave some wondering how to pronounce them. Enter the world of Swiss cuisine with offerings like Zürich geschnetzeltes—thinly sliced veal in a creamy mushroom sauce—served on a metal platter. Also on the roster is ghackets mit Hörnli, a cozy macaroni dish served with meat sauce, apple jam, and parmesan, alongside a delectable potato roast, a cake made from grated potatoes. For dessert, there’s cordon bleu, complemented by carrots, asparagus, and potato soup.
A Touch of Switzerland
This culinary homage to Switzerland is particularly cherished by the three Swiss players on the Devils roster.
“It’s a nice experience for everyone,” shares Timo Meier, who comes from northwestern Switzerland. “It’s not just us enjoying a taste of home; it allows our teammates to sample something different and learn about other cultures.”
Swiss Solidarity in the League
It’s not uncommon for players from the same country to bond off the ice, with Russians often dining together at the popular Manhattan eatery Mari Vanna and the Finnish players of the Dallas Stars affectionately dubbed the “Finnish Mafia.” However, large gatherings of Swiss players in the NHL are a rarity—there are only eleven across the league.
“You don’t see that very often,” remarks Jonas Siegenthaler, reflecting on their unique camaraderie. The Devils, notable contenders in the Eastern Conference, currently hold the highest concentration of Swiss talent, with Meier, Siegenthaler, and captain Nico Hischier accounting for nearly 30% of the league’s Swiss representation. For this trio, sharing a meal—whether at the rink or outside—serves to tether them to their homeland.
“Food is significant; it ties you back to your roots,” Hischier says, his voice tinged with nostalgia. “It’s good for the soul.”
A Culinary Adventure
After joining the Devils in 2022, nutritionist Amy Marteney collaborated with the catering manager to diversify post-practice meals, starting with the beloved Swedish meatballs. As she turned her attention to Swiss options, she consulted with Hischier, Siegenthaler, and goalie Akira Schmid, ensuring that the recipes accurately reflected their culinary heritage.
When the Swiss meal debuted on December 14, 2022, it was met with widespread enthusiasm. Players’ reactions were priceless, and the menu has retained its core, even with a few adjustments; notably, the Zürich geschnetzeltes had to be swapped out for steak due to ingredient availability in the U.S.
“Even when I cook, you can only achieve true authenticity in your own country,” Hischier explains. Nonetheless, the players relish the chance to savor Swiss flavors, even if they’re not perfectly replicated.
“It’s really good,” Siegenthaler adds, speaking fondly of his Zurich roots. “It might not be 100% authentic, but it’s pretty close.”
“This is one of our most popular rotating menus,” chef David Lorenzo notes with pride.
More Than Just Nutrition
While meals often aim to power players for game day, the Swiss offerings at the Prudential Center take on a different role—they are a well-deserved treat served after practice.
“When we serve culturally diverse meals, our goal is to stay true to each country,” Marteney states. “Not everything has to be a perfect balance of health. It’s about celebrating culture and being authentic.”
The Devils’ roster has had as many as four Swiss players, including Meier, who joined in February 2023. Their time together will likely be cherished, especially as Schmid recently transferred to Vegas. However, there’s hope for reunion at the Olympics, where Hischier, Meier, and Siegenthaler are already on the roster, with Schmid expected to be announced soon. Each has contributed to recent successes for the Swiss national team, enhancing interest in the Devils back home.
“I see a lot of Devils caps and jerseys during the off-season,” Meier notes, reflecting on the growing support in Switzerland.
Strings of Connection
Beyond the rink, Swiss players find solace in their homeland’s culinary treasures. Hischier has immersed himself in cooking, recreating childhood recipes alongside memories of his mother.
“I find peace in food,” he shares warmly. “It’s a great way to unwind.”
Sometimes they gather to cook, with Christmas at Meier’s place featuring cheese fondue, sausages, and raclette—a melting cheese dish enveloping various accompaniments like potatoes.
“It’s always fantastic to share a Swiss Christmas together,” Siegenthaler says, reflecting on these cherished traditions.
Their culinary endeavors include trips to a Swiss restaurant in Washington, D.C., called Stable DC, which Siegenthaler insists has become a staple whenever they are in the area. Fondue and raclette are always on the order sheet. Throughout the years, he’s forged friendships with restaurant owners, occasional surprises like Swiss beer and dried sausages often showing up for the team.
When homesickness strikes, their shared experiences provide comfort. Each player knows they are part of something special, a bond forged not just through hockey but through shared meals and memories.
“Let’s enjoy it while we can,” Siegenthaler adds emphatically, aware of the fleeting nature of their unique situation. Until that time arrives, these shared meals will continue to serve as a delicious reminder of home.
This article originally appeared in The Athletic.