Taste of the NFL Scores a Touchdown!
- Where the Grill Meets the Gridiron for a Food-ball Matchup... Plus a Recipe
We survived Super Bowl LIV Weekend in New Orleans and took advantage of many activities held throughout the city. For both of us it was our first time living in a Super Bowl host city. New Orleans knows how to throw a party. Being the birthplace of jazz and offering a delicious melting pot of cuisines, there was plenty to partake. It’s also Mardi Gras season, so purple, green and gold flags decorate buildings. Locals are putting on the bling, and everyone was ready to hit the streets.
While we did not score tickets to attend the big game in person, we attended several free events throughout the city on Saturday, February 8, including The Super Bowl Parade, where we dodged bags of beads being tossed from floats. Goodness! You need to wear headgear for these parades! We walked along crowded Canal Street to check out the World’s Longest Tailgate sponsored by Smirnoff Vodka. The line at the entrance may have been longer than the tailgate itself, so we skipped it.
We headed to the Mississippi River where a 400-foot-long yacht was docked. Its owner is billionaire, Shahid Khan, who owns the Jacksonville Jaguars football team. There were a few yachts parked on the water and more black SUVs than you can imagine navigating the city’s notoriously bumpy streets. Note to self: In my next life choose sports marketing as a career.
At Woldenberg Park by the river, Pepsi and Frito-Lay hosted free food fests and handed out bags of Fritos, Doritos, Tostitos and Cheetos. Talk about a Snack Attack! Still hungry for a real meal, we strolled over to Mena’s Tavern in the French Quarter. This locally owned corner lunch spot serves well-made and inexpensive gumbo, po-boys and creole dishes. Someone told us Adam Sandler had just vacated our two-top table. Then we trudged through the throngs to our friend’s condo, stomachs full and bodies sweaty, ready to recharge. I also want to underscore that there was a high level of security everywhere we went.
Saturday night delivered a culinary highlight at the World War II Memorial. I have always wanted to attend Taste of the NFL whose mission is to tackle student hunger. I like to refer to it as “The Grill Meets the Gridiron of Food-ball.” NFL Players are teamed up with chefs who prepare signature dishes. The Chef- Host Committee included Andrew Zimmern, Carla Hall, Tim Love, Lasheeda Perry, and Mark Bucher.
There were several tall, muscular, well-dressed and coifed former and current NFL players autographing footballs for fans. Many wore diamond bling on their ears, wrists and fingers. But the real stars for me were the more than 20 local chefs who cooked, demonstrating that New Orleans is a champion city when it comes to hospitality and good food. A “high five” to these local participants: Brennan’s, Dakar Nola, Rosedale, Restaurant August, Dooky Chase, Crawbabies, Zasu, Restaurant R’evolution, Acme Oyster House, Felix’s Restaurant & Oyster Bar, Medium Rare, Palace Café, Sticks N’ Things, Café Sbisa, Vyoone’s and Deelightful Roux School of Cooking. I hope I didn’t leave anyone out.
David and I met Charles Woodson who served us his Intercept Wines from California. An NFL legend, Woodson is a Super Bowl Champion, Pro Football Hall of Famer, and the only defensive player to win the Heisman Trophy. During his time playing for the Oakland Raiders, he caught the wine bug while attending spring training camp in Napa. He started making barrels of wine as a hobby. His first wine was a Merlot 2005. I like his Paso Robles reds we tasted. One was a 100% Cabernet Sauvignon and the other a blend of Zinfandel, 28% Syrah, Petit Sirah, Petit Verdot, Cabernet Sauvignon and Mourvèdre.
Taste of the NFL raises critical funds for the nonprofit, GENYOUth, whose philanthropic mission is to end student hunger. This year’s net proceeds will support nutrition programs and delivering critical school meal equipment packages to high-need schools throughout Louisiana. Taste of the NFL proceeds also support school nutrition programs with equipment grants in all 32 NFL Club markets across the nation. Taste of the NFL is generously supported by Frito-Lay, Quaker, and the PepsiCo Foundation. We brought home bags of Tostitos, Cheetos and Doritos and Quaker Oats instant oatmeal. Somehow, we also ended up with four giant bags of Mardi Grow throw beads.
Super Bowl LIV may now be another page in the NFL history books, and the City of Philadelphia is flying like an eagle savoring the sweet taste of victory. But New Orleans has also scored a Big Win and one that was needed after the shock and sadness of the January 1 terrorist attack. The city delivered what is does best: exceptional hospitality in an “only in NOLA” style. We hope this Super Bowl experience also delivers return visitors and more high-profile events.
Meanwhile, I share this recipe for Brennan’s Bananas Foster which was served Saturday night at Taste of the NFL. Invented in 1951 by the late Ella Brennan who wanted to use up a bonanza of bananas, this is my favorite New Orleans dessert. The dish is prepared and flambéed at the restaurant and creates quite the show. My mother would make a version of it for me when I was a young girl. This recipe is provided by Kris Padalino, Brennan’s Executive Sous Chef and Pastry Chef.
Ingredients
1/4 cup Unsalted butter
1/2 teaspoon Cinnamon, ground
1/4 cup Dark rum
1/4 cup Banana liqueur
1 cup Brown sugar
4 each Bananas, cut in half lengthwise, then halved
4 scoops Vanilla ice cream
Instructions
Combine butter, sugar, and cinnamon in a large sauté pan. Place pan over low heat and cook, stirring, until sugar dissolves. Stir in banana liqueur, then place bananas in pan. When bananas soften and begin to brown, carefully add rum. Continue to cook sauce until rum is hot, then tip pan slightly to igniter rum. When flames subside, lift bananas out of pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over ice cream and serve immediately.
