Big Game Bites from the Celebrity Chefs at Burger Bash and South Beach Food and Wine Festival
Five chefs put spins on classic Super Bowl snacks.
This year’s South Beach Wine and Food Festival kicks off with grilled, braised, and barbecued treats (oh, and models) at The Q, an event hosted by three-time Burger Bash winner Michael Symon. Before you start prepping for your big bash, get inspired by what the chefs participating in The Q (and the 8th annual Burger Bash) will be serving up this Super Bowl Sunday.
Chris Santos, The Stanton Social and Beauty & Essex
“Quesadillas are always a big hit at my football parties. They are so easy to make and when you cut them into little bites, they become these crispy, cheesy little flavor bombs. Just layer your favorite cheese, salsa, and either pulled chicken, marinated steak, grilled vegetables, or really whatever you have in the kitchen. My trick is to layer your fillings between three tortillas almost like you are building a club sandwich with that extra slice of bread. Brown the built quesadillas in a hot pan for two minutes on each side before slicing. Keep your oven on low heat and you can keep these awesome snacks warm for the whole game!”
Geoffrey Zakarian, The Lambs Club and The National
“For the Super Bowl, I love to make homemade pizza right from my pizza stone. We make a garlic sausage pie with smoked mozzarella and fresh basil and then we also make a four cheese with roasted garlic cloves. Plus lots of local beer!”
Dale Talde, TALDE, Pork Slope, and Thistle Hill
“I like to make my own buffalo sauce. Equal parts Frank’s Red Hot and Sriracha brought to a boil and then mixed with a few tablespoons of butter. We use this sauce on fried shrimp at Pork Slope and roasted cauliflower at Thistle Hill Tavern. Also, Sri-rancha is good on top of anything; wings, burgers, you name it. Mix together ranch powder with equal parts sour cream and mayo, and add a bit of buttermilk and sriracha for the best Super Bowl sauce.”
Marc Murphy, Ditch Plains, Kingside, and Landmarc
“I absolutely love pig wings. They are the shoulder of the pig so they have a lot more meat on them and they’re definitely not your average chicken wing. We serve them at Ditch Plains on Super Bowl Sunday and they’re always a big hit. You also really can’t watch the Big Game without chili. Instead of using beef, I make a green chicken chili version with tomatillos that is spicy and delicious.”
Robert Irvine, Nosh
“Who doesn’t like a good gyro or slider? Why not a gyro slider? It’s as easy as it sounds and you will be the talk of the party. Here’s what you have to do: Sear 2 oz. ground lamb slider patties, toss on some shaved red onion, sliced plum tomato, shredded iceberg lettuce, and tzatziki sauce (cucumber yogurt sauce); then serve it on a mini slider potato bun.”
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