How did you become Saints fans?
SS: I got into it through an old boyfriend of mine. I started going to games about 1983 and went for 20 years. Then I married a man who is not interested in sports.
DL: I probably shouldn’t say this, but I was originally a Dallas fan. But as soon as I moved to New Orleans, I became a Saints fan and supported the local team. Everyone in the kitchen is such a fan.
- NFL Pigskin: Bradford Thompson and the New York Giants
- NFL Pigskin: Frank Ruta and the Pittsburgh Steelers
- NFL Pigskin: Gavin Kaysen and the San Diego Chargers
- NFL Pigskin: Giuseppe Tentori and the Chicago Bears
- NFL Pigskin: Kevin Rathbun and the Atlanta Falcons
- NFL Pigskin: Lachlan MacKinnon-Patterson and the Denver Broncos
- NFL Pigskin: Michael Symon and the Cleveland Browns
- NFL Pigskin: Tim Love and the Dallas Cowboys
- NFL Pigskin: Tony Maws and the New England Patriots
- Talking Pigskin: Pork Recipes for NFL Football
Do you have any favorite foods you make while you watch or tailgate at games?
SS: Slow-roasted pork butt is great, because there are so many things you can do with it—quesadillas, etc. Gumbo is huge down here.
DL: At home it’s usually gumbos and choucroute. When we go to a game, a big group of us meets at Herbsaint first, since you can walk to the Dome from the restaurant. We make three-shot margaritas—one at the restaurant and then one for the walk.