F&W Exclusive: Chefs' Super Bowl Smackdown
As the big game approaches this weekend, Patriots and Giants fans are making final preparations for their Super Bowl parties. Beyond menus to plan and guests to invite, there are wagers to be made. A group of northeast chefs just revealed the terms of their “Super Bowl Restaurant Smackdown” to Food & Wine, pitting New England vs. New York. Representing the Patriots are Jamie Bissonnette from Boston’s Toro and Coppa, Tiffani Faison from Sweet Cheeks, Matt Jennings from Providence’s La Laiterie and Farmstead and Gabriel Frasca of Straight Wharf and Provisions. They’re facing off against New York chefs and Giants’ fans Harold Dieterle of Perilla and Kin Shop, Lee Anne Wong of Vynl and Michael Ferraro of Delicatessen. This wager is not about money, it’s about maximum humiliation. Here are the terms:
For seven consecutive days, the representatives of the LOSING TEAM must:
-Wear the opposing team’s jersey in their restaurant .The jersey cannot be removed during work hours for any reason.
-Wear a Statue of Liberty hat (Boston) or a lobster hat (NYC) in their restaurant. The hat cannot be removed during work hours for any reason.
-Feature pastrami on rye (Boston) or New England clam chowder (NYC) prominently on their menu with the following wording:
“In honor of the greatest football team on earth the Patriots/Giants, [Restaurant name(s)] is proudly featuring [name of dish]."
-Tweet a picture of themselves in their hats & jerseys eating the featured dish in their restaurant all seven days.
The WINNING TEAM will hand deliver the jerseys and hats to the losing teams and taste the featured menu item.
As a Patriots’ fan who now lives in New York City, I’m looking forward to sampling some great clam chowder without the four-hour train ride.
For those of you hosting at home check out some of my favorite game-day recipes from F&W.