Southern Chefs Dish Tailgating
Have you always wondered what chefs eat? When they go home, do they prop their feet up and wait for supper?
We might never know, but here's an insight into what happens on Saturday and Sunday afternoons that sets the stage for kick-off. Those of us in the South know two things: one is football [especially SEC football] and the other is food. Here's a peek into how great Southern chefs [and if you're lucky enough to be a close friend] get ready for some football.
Chef David Guas [Bayou Bakery, Arlington, VA - center] and Chef Linton Hopkins [Restaurant Eugene, Atlanta, GA - right] at euphoria 2012.
Anthony Acinapura, Chef de Cuisine, Brasserie Beck [Washington, DC]
“Brooklyn’s Italian Cold Cut Hero from Esposito & Sons on Semolina Bread stacks up to any sandwich with its full of flavor Meats, Cheese, Italian oils, Seasonings and Peppers. They wrap it up and by the time it gets to the game, the Italian juices ooze with flavor, which makes it perfect for game day.”
Cory Bahr, Chef & Owner, Cotton [Monroe, LA]
“Cream Cheese, Picka Peppa Sauce and Ritz Crackers is the snack of choice in the North Delta region of Louisiana. It may not look pretty, but it sure is addicting – bring it on!”
Ralph Brennan, Owner, Ralph Brennan Restaurant Group [New Orleans, LA]
“The day starts with Blue Moon Beer. That's the beer on tap at The Dome and that’s our first stop before sitting in our seats. Same ritual always brings on the luck. Favorite snacks before the game and the same every time - Spicy Boiled Gulf Shrimp with a Red Remoulade Sauce and warm Louisiana Crabmeat Dip. WHO DAT!”
Andrew Evans, Chef & Owner, The BBQ Joint [Easton, MD and Pasadena, MD]
“As the resident ‘BBQ guru’ in my neighborhood, I often am put in charge. Our Bourbon Glazed Chicken Wings and our Redneck Nachos are the crowd pleasers. We load corn Tortillas with melted Nacho Cheese, Peppers, Onions, Jalapenos and Chipotle Cream, then you can take your pick of Pork, Chicken or Beef Brisket.”
Chip Flanagan, Executive Chef, Ralph’s On the Park [New Orleans, LA]
“It may seem a bit out of the ordinary for a football game, but I always head for Baba Ganoush and Hummus. I char the Eggplant on the Green Egg for the Baba Ganoush to give it that great smoky flavor and continue to bring on the heat by grilling the Pita to perfection. It’s easy, because what’s important here – the game!”
Dusty Frierson, Executive Chef, Purple Parrot Café [Hattiesburg, MS]
“This year, I’m all about drinking Bloody Marys on game day. I have been working on a Bloody Mary with Miso, so I have been able to tell myself that I am doing research and development while drinking at noon! The miso seems to work because it gives the drink the awesome and unusual kick of Umami.”
David Guas, Chef & Owner, Bayou Bakery, Coffee Bar & Eatery [Arlington, VA]
“For me, it’s all about tradition, rituals, camaraderie. Since I can remember, Muffalottas was it! They hold up well, pack easily and don’t require much refrigeration. Plus, one hand is for eating and one hand needs to be holding a beer. Let’s remember what’s important here.”
Chris Jakubiec, Executive Chef, Plume at The Jefferson [Washington, DC]
“I’m a big fan of Asian cuisine, so I give traditional Chicken Wings a twist and marinate them in Sweet Soy with Lime and Ginger. Pop them under the broiler for five minutes and you’ve got hardcore grubbing with a balance of sweet, spicy, and a little tang.”
Austin Kirzner, Executive Chef, Red Fish Grill [New Orleans, LA]
“I am around fish all day so when the game is on, it’s all about meat - Ribs, Grilled Sausage and Pork Loin. House-made Potato Salad and any kind of Chip turns into a picnic for easy pickin’!”
Steven Marsella, Executive Chef, Heritage Grill [New Orleans, LA]
“I’m part Italian, so I’m always reaching for a Sausage and Pepper Sandwich, which I associate with the good ol’ days of tailgating in the Northeast - what else would you expect from a Yankee!”
Andy Nelson, Owner, Green Brier Distillery & Belle Meade Bourbon [Nashville, TN]
“A cold cheap Beer on game day makes me feel like I'm back at college and some guys (me) just don’t want that to end. Although, sipping some nice Whiskey is absolutely necessary when the game gets tight!”
Charlie Nelson, Owner, Green Brier Distillery & Belle Meade Bourbon [Nashville, TN]
“A nice Whiskey during the game is ideal because it results in a little nap at halftime, which I think is good luck. Then it’s third quarter and I’m ready to roll!”
Robert St. John, Chef & Owner, Purple Parrot Café and Branch [Hattiesburg, MS]
“Eating Boiled Shrimp is a perfect game day activity because the peeling and eating keeps you busy when your nerves are on edge. As a kid, my mother, brother and I would troll for shrimp all night. Now I bring it home to share in front of the big screen.”
Ian Schnoebelen, Executive Chef, Mariza [New Orleans, LA]
“Game day calls for pure American grub - Burgers and Hot Wings with Blue Cheese. Every year we roast a Whole Pig in the backyard for the Super Bowl and serve it with Black Beans, Tortilla, Salsas, and Cabbage Slaw for a great community feast.”
Miles Vaden, Executive Chef, DC Coast [Washington, DC]
“Delicious, garlicky, Spicy Chicken Wings from the Korean restaurant Bon Chon in Arlington, VA is my go-to tailgating choice - you do not mess with tradition. It’s plain bad luck and you don’t want bad mojo around on game day.”
Robert Wiedmaier, Chef & Owner, Marcel’s, Brasserie Beck, Mussel Bar & Grille, Wildwood Kitchen [Washington, DC Area]
“On game days, I make Bratwurst Sandwiches. All stacked on a Brotchen [AKA “Potato Roll”]. I top the grilled up Brats with Caramelized Onions and Ghent [or Dijon] Mustard. Bring on the beer and if it’s off the tap, even better.”
Tucker Yoder, Executive Chef, Clifton Inn [Charlottesville, VA]
“Wings steamed and then blasted in a 500 degree oven tossed in Sriracha and Honey are the perfect mix of hot and spicy. A side of Kale Chips and Slow-roasted Vegetables keeps it somewhat healthy to start, but you never can tell what comes after!”
