Feed the team

A tailgate without food is like a game without players – and drive-thru chicken isn’t going to cut it this year. We’ve recruited some top talent to help you fill your table and your bellies on the big day.

Three of Chattanooga’s top chefs weigh in on their favorite pre-game dishes.

Bill Heckler

Executive Chef, State of Confusion

Muffuletta Sandwiches

Yields 16 servings

› 2 loaves of muffuletta bread (each approximately 10 inches long, we used Niedlov’s)

› 2 cups Olive Salad (see recipe below)

› ½ cup extra virgin olive oil

› 1 lb Genoa salami

› 24 oz. provolone cheese

› 1 lb ham, shaved/ smoked

Cut muffuletta bread in half (can sub with focaccia bread if needed). Drizzle olive oil on bottom bread. Place 5.3 ounces salami evenly on bottom bun. Place 5.3 ounces of ham on salami. Place 6 ounces of provolone cheese on ham. Repeat layer of salami, ham, provolone in same proportions. Top with one more layer of salami and ham. Spread olive salad evenly on top bun and close sandwich. Wrap tightly in plastic wrap and refrigerate for at least one hour.

These sandwiches can feed a linebacker and are perfectly portable since their flavor develops as they sit (in a cooler). They’re best after about 6 hours but can stay fresh up to two days when wrapped tightly in plastic wrap.

Olive Salad

Yields 3 cups

› 1 cup green olives

› ½ cup Kalamata olives

› 1 cup giardiniera (Italian relish)

› ½ cup extra virgin olive oil

› 1 Tbsp Oregano

Place all ingredients in a food processor and pulse until pieces are approximately ¼-inch pieces. Cover and refrigerate until ready to use.

J.R. Crutcher

Executive Chef, Café on the Corner

Game Day Dip

Known as Crutcher’s “special dip” by his daughter, this hearty appetizer will please just about any age. While it’s best straight from the oven, it travels if covered tightly and stored in an insulated bag.

Yields 16 servings

› 8 oz. ground beef

› 8 oz. ground breakfast sausage

› Blackened seasoning to taste (we used Chef Paul’s Blackened Steak Magic)

› 8 oz. cream cheese, room temperature

› 8 oz. salsa

› 16 oz. mixed cheese

Preheat oven to 375. Brown beef and sausage and drain fat. Return to pan and sprinkle with seasoning. Simmer until incorporated. Place cream cheese in a baking dish. Add meat and salsa over cream cheese. Top with mixed cheese. Bake 15 minutes.

Erik Niel

Executive Chef, Easy Bistro

Flag on the Play Cocktail

Bourbon and beer join forces to become a cocktail that’s sure to impress. If mixology isn’t your thing, multiply the recipe by eight or 10 and serve in a pitcher. Pour over ice in each glass.

Yields 1 serving

› 1 oz. bourbon

› 0.75 oz. orange syrup (see recipe on right)

› 0.5 oz. lemon juice

› 5 oz. Miller High Life

› 4 dashes each Peychaud’s and Angostura bitters

Combine all ingredients in a tall glass, add ice, quick stir and garnish with an orange twist.

Orange Syrup

Yields 24 oz

› 2 oranges

› 1 lemon

› 1 cup sugar

› 1 cup boiling water

Zest all the fruit into the sugar using a microplane. Add the hot water and stir until all the sugar dissolves. Let sit for 30 minutes. While it is resting, juice the oranges. After 30 minutes, add orange juice, stir, and fine strain.