When it comes to the game night, the food is just as important as the watching. And hosting a party for America’s most tuned-in sports event is no easy task. That’s why we’ve put together the ultimate guide to throwing the best Super Bowl party, complete with recipes from New York-based chefs and drink masters from our 30 Under 30 list in Food & Wine.
Mac ‘n’ Cheese, Tamarind 5-Spice BBQ Sauce Ribs, Curry Currant Deviled Eggs
No sports gathering is complete without some finger-licking BBQ ribs. JJ Johnson, chef de cuisine at Harlem’s new Afro-Asian brasserie, The Cecil, has added a special twist to the classic by adding a tamarind kick: Tangy, sweet and salty. He suggests slowing roast the ribs for three hours before flash frying them.
Beers to pair:
For the mac ‘n’ cheese, Erica Shea and Stephen Valand, the cofounders of Brooklyn Brew Shop, recommend a bright IPA (Ithaca Flower Power, Founder’s All Day IPA) that will balance and cut that incredibly creamy taste. If you’re having the deviled eggs, try a dry stout (Victory Donnybrook Stout, Dogfish Head Chicory Stout); though they’re dry and low in alcohol, there’s enough flavor and richness to compliment the complex blend of the Dijon and curry.
Italian Chicken Wings, Verdure Crude
For those looking to make a quick and simple dish, Jason Pfiefer, chef de cuisine at Maialino, suggests his veggie plate and chicken wings — both items have found their way on to the restaurant’s menu at one point. The crude, perhaps the easiest dish you’ll ever make, will especially appeal to all those health junkies. You’ll need an assortment of greens to start: fennel, carrots, radish, etc. “We source a great portion of our produce right from the Union Square Green Market, and nothing on our menu screams seasonality more than a plate of raw vegetables,” he says. Serve both the wings and crude with blue cheese dressing.
Beers to pair:
Pair the wings with a Kölsch, which is a super tight, clean, and crisp German beer (Gaffel Kölsch or Captain Lawrence Kölsch). This is also a great palette cleanser, and every sip is like pressing the flavor reset button. As for the veggies, any classic wheat beer will do (Schneider-Weisse, Allagash White).
We thought it was crucial to include guacamole on the list. The avocado’s anti-inflammatory properties will come in handy when you need an edible soother for the sore losers as the game plays on. Oliver Kremer, founder of Dos Toros Taqueria, is such a guacamole fan, he even made a video to prove that his love is pure. “This is a dip that just goes on everything — and you can never have too much. When was the last time you saw leftover guacamole? Doesn’t happen,” he says.
Beers to pair:
Kremer suggests starting with a good Mexican beer (Pacifico, Dos Equis Amber). Salt the rim of your glass, throw some ice cubes, pour in beer, add lime juice — and, if you’re feeling frisky, some Worcestershire or hot sauce.
Shea and Valand recommend some dry Saison (Saison Dupont, Goose Island Sofie), which is often used to enhance bright, citrus foods.
Whiskey Buck, Whiskey Punch
Now, down to the booze. The Whiskey Punch, concocted by Jack McGarry at The Dead Rabbit, serves up to 10 people and can be quickly made prior to the game. Simply add ingredients into a Punch bowl and add a block of ice before finishing with some freshly grated nutmeg.
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