Quarterback sneak
Back in June 2015, Taste Catering president Margaret Teskey offered a sneak peek for a number of clients in the Bay Area to taste and see what the company had in store for the event. Sharing what was already in the pipeline and offering insights on venues, décor, and food for corporate and social hosts, Teskey also discussed ideas for at-home party planners and shared how Taste Catering planned to capitalize on football fever.
In addition to creating tailored events for VIP hospitality programs hosted by the Super Bowl’s biggest sponsors, Taste Catering curated a range of new menu and décor options, offering a “party in a box” option that could be adapted for events of all sizes.
Inspired by tailgating traditions, Executive Chef Chris Borges and Executive Pastry Chef Rick Griggs created a menu that put a spin on classic fare, elevating game-day favorites to a new level. Hors d’oeuvre offerings include The Pigskin—a pork rillette on chicharon chip with Chef’s whole grain mustard and pickled bean slaw; a Frito Pie in a housemade Frito cup with Black Bean Chili and Scallion; and Mini Corn Dogs with Taste’s Buffalo Sauce and a Carrot Celery Slaw.
Savory bites also included Super Bowl Chex Mix with dill and avocado scented popcorn, crisp soybeans, truffled almonds, and Rice Chex; Philly Cheesesteaks—a house pretzel roll, aged provolone, and red fresno peperonata; and Orange Szechuan Peppercorn Chicken Wings with ginger yogurt.
For dessert, Griggs prepared housemade Snickers Pops Lollipops; the Hot Mess—a Nutella brownie and Oreo cookie ‘conspiracy’; and Marzipan Almond Shortbread Footballs. Sweet snacks also include fresh fruit flavors in the Raspberry Dark Chocolate Truffle Pom Poms and Mango Passion Fruit Coconut Pom Poms.
Marzipan Almond Shortbread Footballs
