As football season kicks off, we’re excitedly anticipating many gatherings with family and friends to cheer on our favorite teams. Whether you’re into hosting smashing soirees or laid-back get-togethers, this tailgate party is sure to offer some inspiration for every entertainer. A touch of bohemian chic mixes with traditional Southern elements for a party that everyone can get behind! Whether you’re drinking beer and eating peanuts or enjoying the specialty cocktail with pork belly sliders, this stylish party offers inspiration for all football fans!
We gathered some local foodie experts and pros from the style scene to give us the insider tips on some out-of-the-box culinary and decor solutions to take our tailgate parties to the next level. Paige Albright of Paige Albright Orientals brought a touch of bohemian flair with her bold and unconventional use of gorgeous vintage kilims, tribal rugs and antique family heirloom tableware that mixed seamlessly with more modern table accents from Patricia Murray at Table Matters. And epicurean experts, including Chef George McMillan and Bartender Kristin Fillingham of FoodBar, along with Kristen Farmer Hall of Baking Bandits, provided a spread that takes the usual tailgate fare to the next level — complete with a couple of recipes! So, get ready to take notes and wow your friends and family at the next football fete!
Homemade Boiled Peanuts Recipe
Chef George McMillan of FoodBar shares a smaller version of the boiled peanuts he serves in his restaurant. “Green peanuts are a fresh peanut and a little bit larger than the dried ones that you typically see,” says Chef George. “I recommend getting them at the Finley Avenue Farmers’ Market.”
- 1 lb. green peanuts
- ½ cup kosher salt
- 2 gallons of water
Add peanuts and 1 gallon of water to a large pot and bring to a boil. Add salt, and cook on a rolling boil for 3 hours. Add more water as needed during the cooking process. Taste a peanut to see if they are to the desired saltiness and tenderness. If a more tender or salty peanut is desired, return to boil until perfect!
Zingiber Sour Recipe
Bartender Kristin Fillingham of FoodBar created this fabulous cocktail. “Zingiber is actually another name for ginger,” says Kristin. “It’s a take on a New York sour, but ours has a house-made spicy ginger syrup, as well as some other fall touches.” This recipe can be prepared ahead of time and served from a pitcher or punch bowl. “The longer it sits, the more it takes on that great ginger flavor,” says Kristen. This recipe yields 4-6 drinks.
For Zingiber Sour:
- 1 ½ cups applejack brandy
- 1 ½ cups spicy ginger syrup (recipe follows)
- ¾ cup Domaine de Canton
- ¼ cup Pierre Ferrand dry curaçao
- ¼ cup Cardamaro
- ½ cup fresh lemon juice
- 4 dashes Angostura bitters
Combine all ingredients and let sit in a punch bowl or pitcher. When ready to serve, pour over ice. Top with a dry red malbec & garnish with a lemon twist.
For Spicy Ginger Syrup:
- 2 lbs. fresh ginger
- 3 cups water
- 3 lemons, halved
- 1 cup sugar
Puree fresh ginger with water. Press through a fine mesh strainer. Simmer in a pot with lemons for about 20-25 minutes. Remove from heat, and add sugar. Add more sugar to taste, if more sweetness is desired. This spicy ginger syrup will keep for up to two weeks, if refrigerated.
We wish you a happy fall and hope that your autumn soirées and football fests are filled with delicious food, tasty drinks and creative decor but, more importantly, with the laughter and company of your loved ones!
Thank you to Beth Hontzas for the drop-dead gorgeous photography of our tailgate party!
Thank you to Paige Albright of Paige Albright Orientals for the creative ideas for repurposing our textiles and rugs, and mixing our heirloom tableware with modern pieces!
Thank you to Chef George McMillan and bartender extraordinaire Kristin Fillingham of FoodBar for the next-level tailgate feast and signature cocktail!
Thank you to Patricia Murray of Table Matters for the beautiful plates, chargers, napkins, caddy and table runner!