With only four days left till kickoff, it’s time to pull together your Super Bowl party menu. And with this year’s match-up between the Denver Broncos and Carolina Panthers, who better to help build a menu to support the home team than chefs from Charlotte? Five of our favorites share a recipe for their go-to football fare for the big game. From Chef Joe Kindred’s Deviled Crab Dip to Stagioni Chef Bruce Moffett’s Grilled Brussels Sprout Pizza, there’s something for everyone. So ice the beer, fire up the grill, and get the party started.
From Chef Joe Kindred of Kindred in Davidson, North Carolina
Blue crabs are one of the gems of the North Carolina shoreline and Chef Joe Kindred of Kindred uses the crab in a Deviled Crab Dip that is chocked full of rich crabmeat, fresh herbs and brightened with a squeeze of lemon juice for a quick and decadent appetizer. “Football is a huge thing in our family. My grandmother has had season tickets since ‘95, the inaugural season. For the games, we get a big group together to enjoy it as a family. This is a fun, simple dip that not only satisfies a crowd, but highlights the beautiful North Caroina blue crab. Pro-tip: it’s great in a cast iron skillet so that it stays warm longer.” – Chef Joe Kindred
From Chef Jim Noble of The King’s Kitchen and Rooster’s Wood-Fired Kitchen in Charlotte, North Carolina
Fried Chicken is a versatile dish perfect for almost any occasion, and a good alternative to hot chicken wings for those who don’t love spice. Aunt Beaut’s Pan Fried Chicken is a favorite at Chef Jim Noble’s The King’s Kitchen and can be prepared in pieces like thighs and drumsticks or cut smaller for a bite-sized appetizer. “If there’s one thing we know, it’s that family (and feeding them) matters most. Beaulah, better known as Aunt Beaut, was my great grandma who had twelve kids who had to serve up simple, southern, yet hearty dishes to feed her clan. Super Bowl is about bringing people together to celebrate – some celebrate the food and some the football – despite the outcome of the game, this dish is guaranteed to be a part of the conversation on Monday. “ – Chef Jim Noble
From Executive Chef and Owner Bruce Moffett of Moffett Restaurant Group in Charlotte, North Carolina
Brussels Sprouts don’t scream Super Bowl, but this pizza is a crowd pleaser at Chef Moffett’s restaurant, Stagioni. The recipe has been adapted from the restaurant’s smoking hot wood-fired oven to a Big Green Egg, which is great for pizza and so many other game day dishes. “The mixture of thin-sliced brussels sprouts and pancetta on this pizza make for a savory combination that will elevate your Super Bowl spread from the typical football fare,” says Chef Moffett.
From Chef Jamie Lynch of 5Church in Charlotte, North Carolina and Charleston, South Carolina
Spicy chicken wings are a go-to dish for many football fans. Chef Jamie Lynch gives his wings an international vibe with a Chili Lime Sauce made with sweet hoisin and spicy sambal chili sauce, and the heat doesn’t stop there. He pairs the wings with Pepper Poppers and a Sriracha Ranch for dipping. “I am kind of a purist when it comes the super bowl. There is nothing more satisfying during the big game than intensely flavored crispy chicken wings and the molten center eruption from a sweet and spicy popper.” – Chef Jamie Lynch