You pay a lot for a ticket to sporting events and concerts. But for many, the highlight is the pre-event tailgating.
It’s important to get the details right.
Travel early enough to snag your favorite spot in designated stadium parking lots, green spaces at colleges or RV compounds that surround sports stadiums, arenas and college campus fields.
And the expected fare is, well, expected and includes burgers, hot dogs, brats, sausages, chicken in some form and any foods that are easily held, portable and that can be grilled ahead of time or on the spot. Alcoholic beverages, iced teas, sodas and icy bottles of water are necessities.
We caught up with Naples-based personal chefs about ideas to kick up the usual tailgating menus.
Chef David Rashty
A private chef and caterer, Chef David Rashty opened his Naples business, CDR Events Catering, in 2020 and has prepared meals nationwide, including “any client with a private plane.”
Skilled in Japanese, French, Italian and American cuisine, he has spent most of his career in the kitchens of Michelin-star restaurants and believes every bite is an experience. His time cooking in Japan especially shaped and influenced his dishes and sauces.
For tailgating, his rules are to serve anything handheld, no plates or forks allowed, and to “go as bougie as possible.” And Chef David does just that.
Elevating foods is the driving force in his kitchen. He advises that by simply adding layers of flavor, the most mundane foods are transformed, and it doesn’t need to be overdone.
Think miso butter smash sliders sizzling on a flat top grill (he prefers Blackstone brand). Lay them atop potato rolls or Hawaiian slider rolls topped with black garlic ketchup — something he says nobody is doing.
Black garlic is made by curing garlic under controlled humidity and heat until it turns sweet, tender and black — and Rashty loves using it.
“There could be two or three components on a burger,” he said. “So, I don’t add lettuce and tomato because they offset the burger’s flavor and usually become soggy.
Add a slider bar with chips and chili, and toppings like mango or cilantro salsa and sweet Thai chili sauce and encourage experimentation.
The humble hot dog — whether all-beef, pork and beef, chicken or plant-based — gets a flavor boost when slathered with yuzu kosho mustard (yuzo koshu is a salted Japanese paste made from fresh yuzu citrus peel and chili peppers). Add condiments like house pickles and Sancho cucumber relish, which add a bit of heat to kick the dogs up a notch.
“Small chicken cutlets dredged in panko are a good choice to prepare and cook ahead of time. Then, when you reach your tailgate destination, just lay them on the grill and press them, and they will crisp up again.
Rashty serves yuzu mayo, a rich Japanese-style spread with a citrus flavor profile perfect for dipping that makes the cutlets pop. He also serves katsu sando (breaded chicken sandwiches).
Cold sides include quick-pickled vegetables or a crunchy salad dressed with dashi vinaigrette, and a black garlic onion dip. For an easy finish to the feast, serve chilled and sliced yuzu bars or miso caramel blondies that will be the unexpected meal-ending hit.
Chef David Rashty, personal chef and caterer, grills sausages and chicken pieces that are perfect for handheld sandwiches and grab-n-go fare at tailgate events.
David Rashty
Chef Ron Casterline
Personal chef, caterer and restaurant owner, Ron Casterline operates Bernwood Catering Co. as well as Bernwood Tavern & Cucina in Naples and agrees handhelds are the riguer for tailgating events.
His picks are burgers dressed with onions, pickles and cheese, slathered with ketchup, mayonnaise or a spicy aioli; sliders; grilled beef hot dogs with chili, mustard and onions; Tex Mex chili with warm tortillas, cheddar cheese and onions; and baby back barbecued ribs with guava barbecue sauce.
One of his favorites is his smoky, spicy grilled wings made with Frank’s Red Hot Sauce, served with blue cheese or ranch for dipping and crisp celery sticks. Add triple-barbecued baked beans with bacon, a cold salad and, of course, chips and salsas.
“Cold salads like potato salad, a roasted vegetable quinoa salad, couscous or pasta salad can fit a large role and are a good way to incorporate vegetables,” Casterline said. You can add spinach, broccoli, and other fresh vegetables to any salad.”
End the party with cookies, brownies, fresh fruit skewers with a yogurt balsamic drizzle and rolled in toasted coconut, assorted mini desserts like raspberry truffles or even mini crème brulee.
Transporting and serving safely
The United States Food and Drug Administration cautions that if the outdoor temperature is above 90 degrees, after one hour, place the foods in the cooler or throw them away.
“Special care is needed to keep the things cold on a trip,” Rashty said. “And that means your protein, salads — everything. If you don’t keep foods cold, and if you’re in a vehicle, after a couple of hours bacteria will grow rapidly.”
Traveling for a few hours, say to Gainesville for a University of Florida football game, packing two coolers helps to ensure food safety. A smaller soft-sided cooler up front holds snacks, drinks, cheese sticks, fruits, veggies that will satisfy antsy kids until you reach the event destination.
A larger hard-sided cooler is stored in the trunk for pre-cooked proteins, cold salads or meats that will be grilled and additional beverages, alongside frozen water bottles. A fridge thermometer tucked into a cooler ensures safe temperatures are maintained.
Rashty recommends buying a good cooler; it is a necessity and worth the investment. “After all, what’s the health of your family and friends worth, and cheaper coolers don’t cut it,” he said.
Brands like Yeti or RTIC are solid picks.
Revo coolers have a stylish solution for hot or cold foods with sectioned-off trays that hold ice or heat packs, and that will look super cool on any tailgate. Check them out at revocoolers.com.
Order fast, order online
If time is short, place an online order with supermarkets like Publix that have everything needed for a tailgate feast (some orders require a 24-hour lead time).
Deli platters include fresh chilled chicken tenders or fresh baked chilled wings (both serve 16 to 20 for $59.99); dip platters (medium $30.99); Boars Head turkey meal wheel (10 sandwiches $19.99); Boars head hero platter ($50.99); deli wraps (variety 16 to 20, $54.99); hero platter ($50.99); Mediterranean naan platter (serves 15 $36.99); Boars Head pinwheel platter (serves 16 to 20 $70.99); Publix deli roast beef meat wheel (serves four to six, $17.99). Fried chicken is available by the pound ($10.49) or ordered by the piece.
For a sweet ending, order bakery desserts like a 5-inch mini football cake ($17.99) or a carrot bar ($9.69), packaged dips, spreads, sliders and small quantity sandwiches, soft drinks and alcoholic beverages, nuts and chips, cheeses and condiments, and don’t forget the paper goods also available to add to an online order.
For more information
What: CDR Events, private chef and catering
Social: Instagram: @chefdaver
What: Bernwood Catering Co.; Bernwood Tavern & Cucina
What: Publix supermarkets online ordering
Chef Ron’s smoky spicy grilled wings
2 to 3 lbs. fresh chicken wings (drums and flats)
½ cup Frank’s RedHot original hot sauce
4 tbsp. unsalted butter (melted)
2 tbsp. honey or more to taste
Freshly squeezed lemon juice
Season the wings evenly with salt and black pepper. Grill the wings over mesquite charcoal and liquid smoke for about 25 minutes, turning once. Mix the hot sauce, melted butter, honey and a splash of lemon juice in a large bowl. Adjust the heat or sweetness of the sauce with extra butter, honey, cayenne, Cajun seasoning or Thai chili peppers. Toss the cooked wings thoroughly in the sauce mixture before serving.
Best tailgate foods
Burgers and sliders (ham and cheese is popular)
Chicken wings tossed in buffalo or barbecue sauce.
Pulled pork sandwiches (slow cooked at home)
Chips, dips, nuts, fresh fruit
Seven-layer dip or queso
Pre-made snacks, cookies, brownies, packaged cakes
Dining and Cooking