For many, the food and beverages served during the Super Bowl are just as anticipated as the half-time show, the commercials and even the game itself.
Those hosting a party can take comfort knowing that traditional football party fare is just a phone call away as local restaurants offer a variety of catering options.
Jack Kasich of said popular items ordered so far this season include buffalo wings, sloppy joes and three-foot subs.
The deli owner said business "absolutely" increases when a local team makes it this far in the season, "especially when it's the Giants."
"We haven't had that many huge orders, but we've had a lot of small ones," he said. "It's really been picking up since yesterday (Wednesday)."
The deli, open every Sunday from 7 a.m. to 2 p.m., will most likely remain open beyond its regular hours to accommodate customers, Kasich said.
is also offering wings in three varieties: buffalo, teriyaki and barbecue. Buffalo chicken fingers and potato skins are also on the menu. Items can be picked up between 2 and 4 p.m. Sunday.
Fred Logue, manager of , recommends The Brooklyn Company's salsa, which incorporates produce grown in rooftop gardens in the New York borough. He also suggested picking up a tub of Bobbi's all natural, preservative-free hummus in assorted flavors, which pairs nicely with fresh vegetables or bagel crisps. Alan's Orchard carries a bag of crisps for $4.99, part of which is donated to the NJ Community FoodBank.
Homecooks can gather some pre-game inspiration at local tastings starting this afternoon, or spice things up by testing out some take-home recipes provided by that are sure to score a touchdown with guests.
is hosting two tastings "Big Wines for the Big Game" from 2 to 5 p.m. this afternoon and again tomorrow, Saturday, Feb. 4 at the same time. Visitors can sample full-bodied wines, such as a Thomas Henry Zinfandel from Sonoma, that are big enough to stand up to hot wings and spicy nachos.
For those who prefer a beer with the game, Lauren Ramos of the Central Avenue wine shop, recommended canned craft beer like Dale's Pale Ale made by Oskar Blues Brewery in Colorado.
Savory Spice Shop will host a "Dips and Snacks Tasting" from noon to 2 p.m. Saturday.
Recipes courtesy of Savory Spice Shop:
Nacho Cheese Dip: (Using Nacho Cheese Dip Blend available at Savory Spice Shop)
We combine the flavors of cheddar and parmesan cheese (or cheese alternative if Vegan), mild chili powder, onion, minced green onion, mild green chile powder, tomato powder and garlic to bring you true Mexican flavor.
Try this blend in a hot or cold preparation. For hot, add 2 tbsp. to a cup of melted cheddar cheese. For a cold dip, substitute sour cream. This blend can be used as a sprinkle; try on salad, popcorn or warm bread.
Bleu Cheese Dip: (Using Bleu Cheese Dip and Dressing Blend available at Savory Spice Shop)
To make a simple, excellent dip, add 3 tbsp. of this blend to an 8 oz. container of sour cream.
Bleu Cheese Dressing:
For a dressing, start with mayo, buttermilk or cottage cheese and stir in blend until you reach the desired texture.
You can also try sprinkling Bleu Cheese Dip & Dressing on burgers or salads.
Dill Dip: (Using Dill Dip and Dressing Blend available at Savory Spice Shop)
To make this dip, use 3 to 4 tsp. Dill Dip blend per cup of either sour cream or cream cheese. For a healthier version, try using yogurt or cottage cheese Try making a Dijon dip by using 2 to 3 tsp. per 1/2 cup of mayo and 1/4 cup of Dijon and a couple squirts of fresh lemon to taste.
Another great idea is to chill the dip overnight, hollow out a loaf of pumpernickel or rye bread saving the cuttings for dipping, and fill your “bread bowl” with Dill Dip. Great presentation!
Erin’s Quick & Easy Guacamolé:
2 large ripe avocados removed from skin
2 tsp. Mt. Elbert All-Purpose Seasoning
1 tbsp. lime juice
1/4 cup diced tomato
1 tbsp. diced red onion
Mash avocados to desired consistency. For a chunkier version, use a potato masher. For a smoother version, use a food processor. Add Mt. Elbert All-Purpose Seasoning and lime juice and stir. Finally, lightly fold in the tomatoes and onion.
With chips, as a side for mexican dishes or on taco salad.
Yields: 1 1/2 cups
Thanks to: Erin Teuber, former Savory Spice Shop Manager