I
ENTERTAII N
LA**
COME SEPTEMBER, football fans
L
RING IN THE
A TANTALIZING
1 WITH IlIALL
TAILGATING FEAST.
STYLED AND WRITTEN BY ANNABEL COHEN I PHOTOGRAPHY BY ANGIE BAAN
show their true colors with a vengeance.
There's nothing like cheering, bonding
— and the occasional face painting —
to work up a hearty appetite.
In the old days, a successful tailgat-
ing party was had when folks would
pack a picnic, park their station wagons
and lower their tailgates to reveal paper
plates full of sliced-bread sandwiches
and salads. Then they'd go cheer their
team to victory.
Tailgating these days isn't all about
the game. It's also about the food — no
longer will a giant sub and chips with
onion dip do. Tents and tablecloths, gas
grills and portable blenders have become
common at these grand "picnics."
We, however, found a happy point
in between bare bones and extreme
— what we call a "banquet in a box." The
biggest rule of thumb: nothing needs to
be plugged in or fired up. That means
everything can be prepared in advance
and even the host can have a good time.
' \
es (rounded loaves of French-style bread like those used for soup, only larger) from a bakery, cut a 1-inch slice from the top and hollow
This page: Forgo theggir with a variation on the picnic sandwich: Order
the interior with your finge*almost to the crust. Fill the bowls with your favo te foods — we used salad greens, grilled vegetables and potatoes topped with chicken breast, but anything goes — from Caesar salad
to sloppy Joes — then replacethe tops. Wrap the bowls in new cotton dishtowels, which can then be used by guests as placemats and napkins.