We attended the SportsRadio 94WIP Tailgate Throwdown Finale yesterday at the Independence Seaport Museum on Penn’s Landing. It was a fun event with very tasty game-day inspired nibbles.
Over the course of the last six weeks, people were encouraged to submit their tailgate recipes online. Six recipes were then selected to be presented for public sampling and judging at the finale event. Each recipe was paired with and prepared by 6 Award Winning Chef/Coaches from Brûlée Catering plus Cuba Libre’s Executive Chef at the event for tasting and voting.
In addition to the recipe tasting contest, there was also a Platinum Vodka Bloody Mary Competition.
Entry was free to the public, but there was a $5 cash bar with proceeds benefiting Philabundance.
The finalist recipes that were sampled and judged were:
Recipe #1 – Mexican Cheesesteak Tacos
Marinated grilled skirt steak tacos topped with Cojita cheese, cilantro, onions and an Adobo pepper sour cream sauce blends the star ingredients of bothPhilly’s famous cheesesteak and a taco.
Finalist: Jay Carlson (Collingswood, NJ)
Chef-Coach: Jennifer Salhoff, Executive Chef, Cuba Libre Restaurant & Rum Bar
Recipe #2 – Sticky Sweet Sriracha Wings
Just as the name implies, these chicken wings are sweet spicy and finger-licking good.
Finalist: Dave Koller (Philadelphia, PA)
Chef-Coach: Thomas McMullen, Executive Chef Off-Premise Catering, Brûlée Catering
Recipe #3 – Suzie Q’s Dr. Pepper Infused Ribs
Just enough heat makes these ribs so tasty with a blend of 215 Rib Rub and Dr. Pepper BBQ Sauce.
Finalist: Lemond Adams (Hockessin, DE)
Chef-Coach: JC Nunez, Executive Chef Off-Premise Catering, Brûlée Catering
*completely forgot to snap a picture of the ribs. Sorry!
Recipe # 4 – “Concrete Chuck” Roast Sliders
Hearty sliders with a balance of flavors including bourbon and vermouth add to the unique flavor combination.
Finalist: Peter Kurilla (Philadelphia, PA)
Chef-Coach: James Rodebaugh, Executive Pastry Chef, Brûlée Catering
Recipe #5 – Buffalo Chili
Hot sauces and fresh bell peppers bring this chili to life on game day and make your taste buds rejoice in victory.
Finalist: Ed Hourigan (Philadelphia, PA)
Chef-Coach: Guillermo Veloso, Executive Chef, Brûlée Catering at Please Touch Museum
Recipe #6 – Game Day Heaven- Crockpot Keilbasa
This twist on a classic kielbasa recipe with sauerkraut is a comforting for game day.
Finalist Liz Grover (North Wales, PA)
Chef-Coach: Matt Levin, Executive Chef, Brûlée Catering at National Constitution Center
BONUS: Macaroni & Cheese
Brulee Catering was also serving FOUR kinds of macaroni and cheese: cheddar and ale, bacon, traditional and truffle.
Our favorite? The Buffalo Chili! It was unique spin on chili packed with a ton of flavor.
The winner? The Mexican Cheesesteak Tacos! These were our 2nd favorite. Lots of flavor here, too.
The real winner? Everybody who showed up to try these tasty recipes and pick up plenty of free swag from Tastykake, Temple University’s School of Tourism and Hospitality Management, Kelchner’s Horseradish Products, Goldenberg’s Peanut Chews!
In fact, look for an upcoming review of Kelchner’s newest product: Thai Chili Sauce!
It was a great event all around. Great work and congrats to all involved. Looking forward to next year’s! Hopefully it’s at the same location; the Independence Seaport Museum is beautiful. Look at that view of the Delaware River from the 4th floor…
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