FOR IMMEDIATE RELEASE
Kelly Schulz or Mary Beth Romig
New Orleans Convention & Visitors Bureau
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With the New Orleans Saints in the Super Bowl, Here’s How to Bring a Taste of New Orleans To Your Home on the Day of the Big Game
Opportunities Abound to Reflect the Spirit of New Orleans Wherever You Live and Plan to Party
NEW ORLEANS – February 2, 2010 – Want to bring a taste of New Orleans to your Super Bowl gathering, whether or not you are pulling for the New Orleans Saints in this weekend’s Super Bowl? Whether it’s in your menu or décor, it’s easy to show your support for the Saints or just bring the unique Creole cuisine to your festivities, as the team takes on the Indianapolis Colts in the 2010 Super Bowl in Miami, Florida.
“There is no other city that is having such a combination of exciting events, with Mardi Gras in full swing and the Saints playing in the Super Bowl for the first time in the franchise’s 43 year history,” says Stephen Perry, president and CEO of the Convention and Visitors Bureau. “With our incomparable cuisine and the great colors of Mardi Gras, there are so many ways to add authentic New Orleans flavor to any party on what is one of the biggest days for celebrating on the annual calendar.”
Fans of the New Orleans Saints, or even those pulling for the Colts but who wish to bring the unique flavor of New Orleans to their table on Super Bowl Sunday, can purchase traditional New Orleans fixins’ boxed and ready to cook in grocery stores across the country, including varieties of Jambalaya, Etouffé, Red Beans and Rice, Gumbo and more.
“I always thought a ‘super bowl’ was the best bowl of gumbo I’d ever tasted,” quips Joe Cahn, the self proclaimed Commissioner of Tailgating. As founder of the New Orleans School of Cooking in 1980, Cahn knows food; and after travelling more than 500,000 miles, visiting more than 500 college and pro stadiums in the past 15 years of tailgating, Cahn knows tailgating. He’s convinced that this Super Bowl will not only be a great contest on the field, but of the cuisine of New Orleans vs. the food of Indianapolis. “I have to pull for my home city in this one and ask who can beat the spirit and food of New Orleans?”
First décor … It’s Mardi Gras season in New Orleans, and if you want to bring a variety of colors to your decorations for Super Sunday, why not combine the team colors of black and gold with the official colors of Mardi Gras – purple, green and gold.
With regard to menu, the offerings are abundant and delicious. From red beans and rice to jambalaya, it’s easy to feed a crowd with a buffet of New Orleans-inspired offerings that sure to please a crowd.
A few of New Orleans chefs have offered up their suggestions for their perfect Super Bowl menu.
Emeril Lagasse, chef and owner of Emeril’s New Orleans, Emeril’s Delmonico and NOLA Restaurant, and eateries in Las Vegas, Orlando, Bethlehem and Gulfport, will be in Maimi Beach for this weekend’s game, celebrating and serving New Orleans cuisine at Emeril’s Miami Beach. Topping his Miami Beach menu will be Emeril’s Miami Fried Shrimp
Poboy with Creole tartar sauce. He also suggests serving his version of Classic Seafood Gumbo and Paella Mixta, accompanied by Mojitos.
Chef John Besh, chef and owner of the Besh Restaurant Group, including Restaurant August, Besh Steak, Lüke, La Provence, Domenica and the American Sector, suggests serving a menu that does not require too much attention and that can be served buffet style. His ideal menu would include Shrimp, Chicken and Andouille Jambalaya and Seafood Filé Gumbo, accompanied by classic New Orleans cocktails including Sazeracs and Mount Gay Rum and Tonics with becnel citrus.
Chef Lazone Randolph of Brennan's Restaurant is planning to prepare baby back ribs for his Super Bowl party. Rubbed with white, black and red pepper and browned in a skillet, he is particularly excited to serve this to friends and family, since he too can put them on the stove and let them steam, freeing him up to watch the game.
Johnny Blancher, chef and owner of the Ye Olde College Inn, will spend the afternoon and evening with his family, including his father, John Blancher, proprietor of the legendary music club and bowling alley Rock ‘N Bowl. The Blancher’s all-Louisiana menus will include Duck and Andouille Gumbo with Louisiana rice, Coffee and Chicory Pork Ribs and chips with Breaux Bridge crawfish salsa.
For the first time in the restaurant’s fabled history, Commander’s Palace will be closed on a Sunday for a special event not being held in New Orleans, freeing up Chef Tory McPhail and the restaurant’s staff to watch the game with family and friends. McPhail plans on serving Grilled Oysters with spicy garlic, butter and parmesan cheese, Grilled Tabasco Spiced Jumbo Louisiana Shrimp, Pretzels with alder wood smoked sea salt, Venison boudin and Zapp’s Potato Chips. Abita Beer, a local brew, will be among his liquid offerings.
The Ritz-Carlton, New Orleans’ Executive Chef Matt Murphy is planning on serving on game day a Black and Gold tailgate buffet, including BLACK AND GOLD Gumbo, SUPER BOWL Sliders, BIG EASY Baby Back Ribs, WHO DAT Sticky Toffee Pudding, and SAINTSATIONAL Apple Pie a la mode, accompanied by BLACK AND GOLD Mojito and the BIG BREESY, a libation named after the New Orleans Saints quarterback, Drew Brees.
The traditional Mardi Gras dessert, King Cake, is the perfect dessert offering and can be ordered from a variety of New Orleans area bakeries and shipped overnight to anywhere your party is being thrown. The cakes are decorated in the colors of Mardi Gras, but can be special ordered in the team’s colors, black and gold.
Visit the New Orleans Convention and Visitors Bureau website, neworleanscvb.com/superbowlsaints for recipes and more information on the New Orleans Saints in the Super Bowl.
The New Orleans CVB is the driving catalyst for New Orleans’ largest industry, strategically leading national and international marketing, public relations and visitor services efforts that attract millions of visitors, events, conventions and festivals. Consistently recognized as one of the top five CVBs in the country, the New Orleans CVB is celebrating its 50th anniversary in 2010. For more information, please visit www.neworleanscvb.com.
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