Try these Super Bowl tailgating tricks
If you’re hosting a Super Bowl party, whether inside or out in our gorgeous weather, it should be fun for you, too. That means keeping things simple, and Chef Josh Capon of the Lure Fishbar restaurants http://www.lurefishbar.com/ (and five-time winner of the NYFWFestival’s Burger Bash) has some tips:
- If you’re bringing food to a party, prep in your kitchen and make everything disposable. Once you get to the grill, everything should be packed in disposable containers for easy clean-up.
- Skewers are your friend. Items such as marinated shrimp, octopus, steak or chicken work well on skewers. They are easy to pack, easy to cook on the grill and easy to eat.
- Go BIG. Pull out crowd faves like marinated lamb chops on the grill. Cook a rib roast or whole beef tenderloin at home and finish it on the grill for some great sandwiches. Add carmelized onions, cheese and Dijonaise.
- Pre-game snacks should be memorable and easy to assemble. Try guacamole, chips, salsa. Bring a bucket of lobster salad and Pringles for the perfect lobster chip. Or chilled gazpacho with crab salad. The game is in Miami, after all!
Death or Glory takes a trip back to the ‘80s
The Delray venue Death or Glory has disappeared back into the 1980s. From now through most of March, you’ll find blacklights, glow-in-the-dark stars, vinyl records (!!) and bras (?) hanging from the ceiling there. With ‘80s music, of course. And specialty cocktails, which is the point.
Try a Kamikaze with Steel Tie, Liquor 42, lime, Hell Fire bitters and honey in a smoking flamingo glass (pictured), or a Sex on the Beach, a Singapore Sling (remember those?) and reinvented Long Island Iced Teas. Rainbow colored disco balls will light up the night as you sip these $12 cocktails.
Death or Glory, 116 NE 6th Ave., Delray Beach; 561/808-8814; https://www.deathorglorybar.com/