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Super Bowl XLI:
Bar Snacks for Food Fans
By Erin Hollingsworth
January
2007
Nothing goes better with sports watching than beer drinking,
and nothing goes better with beer drinking than food eating;
ergo, Super Bowl Sunday, the underdog of high-concept cuisine,
has a gastronomic potential not often given its due. The people’s
appetite is in ample supply and their beer-laced stomachs
poised to absorb and entertain spicier, fattier, and more
flavor-saturated food. »
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Continued.
No one is perhaps more attuned to this culinary potential than the
chefs whose “bar snack” recipes we’re featuring
this year. These are snacks meant for consumption in tandem with
beer and cocktails, perfect for Super Bowl, but they’re also
offered by serious chefs applying their culinary acumen to finger
food.
Consider Chef Ryan Poli’s Truffled Popcorn.
Popcorn’s quite cheap, and popular, but how often does it
actually taste like something worth remembering? The slightly decadent
addition of a little white truffle oil makes for a nosh-worthy snack
with an elegant and intense flavor. Chef Zak Pelaccio’s Fried
Whiting with Sambal Aioli borrows a classic sports fare concept,
chips and dip, and reimagines the ingredients. The chips become
fried whiting and the dip a sambal aioli making for a more flavorful,
less empty caloric snack.
With dishes simultaneously familiar and exotic,
StarChefs' Super Bowl (Roman Numeral 41) Bar Snack Menu is sure to
satiate both the bourgeois and proletariat sensibilities in chefs
and diners, football faithfuls and casual viewers alike.
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