Guest post by Karen Rosenzweig
Now that Fall has officially arrived, it’s time for such great things as pumpkins, baking, comfort food, wine crush – and football! Yes, we are about a month into the pigskin season, and many of us enjoy our weekends with friends and cheering for the Seahawks, Huskies and Cougars – and of course, eating!!
We checked in with a few of our favorite local chefs to see how (and if!) they tailgate, and what new delicious ideas we can get for those sunny Saturday and Sunday afternoons this fall.
Are you a football fan?
“I spend so much of my time on the farm and in the restaurant, that it’s hard to carve out time to watch many games. When I do happen to grab a few hours and settle in, I enjoy both college and pro football and support the local teams – Huskies and Seahawks. However, I am originally from Massachusetts, so occasionally I will try to catch a Patriots game.” Chef Brian Scheehser, Trellis Restaurant and South 47 Farm
“Yes, I like both college and NFL! I’m an Auburn and a Saints fan, though I do cheer for the Seahawks when they aren’t playing the Saints.” Chef Matthew Lewis, Where Ya At Matt food truck
“I am not a die-hard football but love a good football game, pro or college.” “The Chef in the Hat” Thierry Rautureau, Rovers and Luc
“Yes!” Chef Wayne Johnson, Andaluca Restaurant
“Not a fan” Chef Greg Atkinson, Restaurant Marche (we forgive you Greg!)
Do you ever have time for tailgating?
“Not much, but it is the greatest time. Hangin’ with your group, meeting new friends, cooking up a storm before you even know the outcome of the game. Some folks don’t even get to see the game!” Wayne Johnson
“I usually catch games on TV. Not much tailgating takes place on the farm. Hey, that’s actually a fun idea…” Brian Scheehser (Do it Brian – how fun!)
“I love a good picnic…” Greg Atkinson
“I have never been to a tailgate party but I am sure I would love it if I was invited.” (a cry for help!) Thierry Rautureau
“I wish I did have time to tailgate!” Matthew Lewis
What is one of your favorite tailgate foods to make?
“It would have to be the polish sausage with grilled onions, spicy mustard, relish, ketchup and jalapenos on a big fat Kaiser roll. Dang, I feel like I have to go out and tailgate this weekend!” Wayne Johnson
“This is what I would like to eat at a tailgate party – baguette toast with goat cheese dip, and smoked salmon dip, duck sausages or confit with black bean stew, butterfly bbq leg of lamb with cucumber tomato and olive salad with yogurt and mint. Lots of beer and red wine.” Thierry Rautureau (I think many of us would LOVE to have you tailgate with us Chef !)
“When I do have time to tailgate, I like chicken wings (can be grilled or fried) and ribs (low and slow baby!) At home, I would add fresh made potato chips with assorted dips and hand cut fries to this menu.” Matthew Lewis
“I am willing to endure football noise if the food is good enough. I love cold fried chicken. I brine strips of breast meat for several hours in water, kosher salt and sugar, then dip them in well-seasoned self-rising flour, then in egg wash. then back in seasoned flour. Deep fry for about five minutes, or internal temp of 160. Awesome!” Greg Atkinson