Inside The Players Tailgate at super bowl
The Players Tailgate was the best way to kick-off Super Bowl weekend this year. Bullseye Event Group simply scored another massive touchdown.
This special year Bobby Flay was the host with the most during the event in Arizona. Proceeds from tickets support charitable partners Operation BBQ Relief and the Irie Foundation. National nonprofit Food Recovery Network handled all of the food recovery and packed the surplus food to be donated and transported to local nonprofits that feed food insecure families and individuals in the greater Phoenix area.
The Players Tailgate is the biggest and brightest immersive culinary experience that takes place annually just steps from the stadium. Chef Flay and Featured Chef, Aaron May’s tailgate supported an all-star team of culinary titans including Todd English (James Beard Award Winning Chef), Antonia Lofaso (Top Chef, Iron Chef America), Rocco DiSpirito (NBC’s The Restaurant, restaurateur, Food Network), Tiffany Derry (Top Chef, Restaurateur, TV Personality), Brooke Williamson (Bravo Top Chef Winner), Michael Voltaggio (Bravo Top Chef Winner, Food Network, restaurateur), Eric Greenspan (chef, author, Iron Chef, Food Network), David Rose (Food Network, Author, restaurateur), Rocco Whalen (Chef owner of Fahrenheit, Rosie & Rocco's, Rocco's at the Q), Burt Bakman (owner and pit-master of SLAB Barbecue), Leonard Botello (owner of Truth BBQ and Food Network Chopped winner), Michael Burgin (The Eat Factory), Kate Williams (Food + Wine’s “America's best new chefs”), Stan Hayes (Operation BBQ Relief) and Belle English (Chef).
Athletes and celebrities alike gathered for the incredible fun as ESPN’s Sage Steele hosted the legendary q & a sessions with players as the fantastic DJ Irie played sets.
Menu highlights included: Bobby Flay with Spit-Roasted Red Chile Pork Tostada “Nacho” with Green Chile Queso, Avocado-Corn Relish + Pickled Red Onions; Belle English & Todd English with Lobster & Black Truffle Grilled Cheese; Rocco DiSpirito with Deep Fried Lobster with Pepperonata Jelly; Antonia Lofaso & Brooke Williamson with Pickle Brined Chicken Thigh with Dilly Ranch and Caviar; Walter Sterling with Birria Quesa Tacos Consommé, Onions, Cilantro and Squash Blossom Taco and Zucchini, Green Chili, Vegan Cheese, Guacamole, Pepita Salsa; David Rose with African Spice Rubbed Porterhouse with Collard Green Chimichurri; Rocco Whalen and David Feimster with Kalua Pig Stuffed Potato Skins; Tiffany Derry with Crawfish Beignets; Michael Voltaggio with Shrimp and Grapefruit Cocktails; and Stan Hays with Smoked BBQ Tri Tip with Jalapeño Pineapple Slaw.
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