Features on StarChefs

Chef Sean Griffin's
Super Bowl XL:

In-house and Off-premise: The Winning Combination
By Miriam Marcus
It’s time to gear up for the most popular sporting event of the year, the Super Bowl. Taking place at Ford’s Field in Detroit on February 5, 2006, the sensational event is an opportunity for restaurants of all sectors, from pubs to casual fine dining establishments, to draw hungry crowds. Kick off this year’s Super Bowl not only with surround-sound plasma televisions but with inventive cuisine to satiate the giant appetites that accompany die-hard fans and football fanatics.
» more
 from Chef Sean Griffin of Neros at Caesars Palace in Las Vegas
  »  Grilled Shrimp Satays with Spicy Peanut Sauce
  »  Sean’s Steakhouse Pizza
  »  Pulled Pork Sandwich
  »  Buttermilk Onion Rings with Smoked Paprika
  »  Lobster Rolls

Restaurants and bars may draw big crowds, but the real money maker on Super Bowl Sunday is catering your customers’ at-home parties, or preparing ready-to-go feasts for pick-up or delivery. The off-premise revenue these services will create in addition to your restaurant’s in-house sales is sure to make for a winning combination.

Las Vegas is no stranger to the buzz and betting that surrounds the largest of sporting events like the Super Bowl. Who better to lay the turf for celebrating in culinary style than Las Vegas’ own Chef Sean Griffin of Neros at Caesars Palace? Offering innovative Super Bowl fare each year is a challenge for chefs who strive to break the mold of chips and dips, six-foot subs, and football-shaped ice cream cakes. Chef Griffin aims to “create the ultimate food to compete with the ultimate game of football!” He does just that with his spruced-up menu of Super Bowl eats.

Grilled Shrimp Satays with Spicy Peanut Sauce are the perfect finger food, offering guests “a little exotic flair” as they enjoy a domestic favorite past-time. Sean’s Steakhouse Pizza serves as a resourceful way to indulge cravings for traditional game day grub while appealing to a more refined palate. Chef Griffin even amazes himself with how easy it is to prepare his Pulled Pork Sandwiches. Topped with a spicy horseradish coleslaw, “the oven does all the work for you” in preparing this super tender meat. To compliment the beer-drinking festivities of the day, Buttermilk Onion Rings with Smoked Paprika “make you feel as if you are sitting next to a smokehouse barbeque,” says Chef Griffin of this choice down-home bite. And, inspired by his visit to Chef Laurent Tourondel’s BLT Fish in New York City last year, Chef Griffin offers his recipe for Lobster Rolls. This delicacy will cool down diners’ palates after a long day of strenuous team spirit.

   Published: January 2006