I need some Ideas

[cape chef]

Momoreg Yes

I have a little proof box And I will have 4 cassette Feus (sp) so right in front of the Guest we will open the proof box for them to see then boil them in front of them, all for effect, But we will have the baked pretzels coming from the pastry shop
Sisi..Green bay Wisconsin home of the Green bay packers and some darn good cheese. The fans ware hats that look like a wedge of Swiss cheese, Hence the cheese head fondue
cc

fried pigskins.

Baked Alaska in the shape of a football.

Here's hoping that Cheesehead Fondue recipe didn't come from the Faroes!

[cape chef]

I don't think you can go wrong with "Buffalo"
wings reguardless of the team.The only trouble is they can get kinda messy...And I guess that would only be a pass-around app.
(no punt intended).

[shroomgirl]

Really funny Bill!
so is there a version of Buffalo wings that is not an outrageous mess? maybe marinated chicken strips then battered and fried....seems like there should be a more clothes consious version.

[Greg]

If you throw the wings in an oven for a little bit after you sauce them, the sauce will dry onto the wings. Less messy and more flavor. Sitting under a heat lamp should do the same thing.

I you are doing dogs, why not sausages like Bratwurst, Bauernwurst or Knackwurst. Also an italian sausage hero with grilled peppers and onions would be yummy,too.

[cape chef]

Actually, I'm saving all the sausages for their lunch the next day, I only discussed about half the food I am doing for the dinner.The whole 2 day event has to relate to football, I have three grills that I will using for the sausages, Grilled Veal Bratwurst with simmered onions with little veal stock and nutmeg,some Katenwurst with Warm potato salad and sour pickles,Venison sausage with dried currants and fennel Plus your standard Kielbasa and Knockwurst
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[cape chef]

I would scrape the meat from the first joint to form a ball at the top so it is easy to eat, But remember it's all about fun,no frou frou. The wings will be stationary,under a heat lamp with blue cheese dip celery sticks
assorted red and green hot sauces standard stuff. Thanks everyone for your help
cc

[shroomgirl]

I havn't seen the chinese drum sticks in 20+ years....both the drummie and 2nd joint can be used to the ball, some left the skin on (ugh) hmmmm marinated in a hot sauce first then light batter, fried ...blue cheese available...much more work but what a nice presentation.
I haven't made german potato salad in years....potatoes, bacon, sauteed onion, make dressing with the hot bacon fat, parsley black pepper...sound right?
There is a big german population here, pretzels with sausage in the middle...funky.
We have some wonderful places that just make pretzels...dive stores 150 year old ones.
We've lost a couple of really good german bakeries in the last 2-3 years.

[Greg]

Right on it with the German Potato Salad. At least the American version. In Germany, it's just potatoes, onion, stock, cider vinegar and oil. I like our version better. I also use some brown sugar. This is one thing I don't like to use Neuske's in; it's too lean to provide much in the way of bacon grease.

[cape chef]

I also use mustard in the dressing for the spuds, hey I like the sausage stuffed pretzels
cc

Originally posted by shroomgirl:
Really funny Bill!
so is there a version of Buffalo wings that is not an outrageous mess? maybe marinated chicken strips then battered and fried....seems like there should be a more clothes consious version.

Ouch..It was only a suggestion...

For Grey Cup in Canada

We had The Great Canadian BBQ
Canadian AAA steaks Marinated in Molson Canadien Beer Baked Potatoes And Corn on the Cob..Assorted salads ..And The Favorite was Great Canadian Moose Milk 5 Gal. Vanilla ice cream
2 40.oz Bottles of dark Rum
1 40 oz. White rum
1 26 oz Kahluha
1 26 oz. Tia Maria
1/4 Cup of pure vannila extract
2 tbls of Nutmeg
2 tbls of Cinnomin
6 quarts of Whipping Cream
Mix all together in Hobart mixer
Serve Immediately to guests and party will be a suscess.

Don't forget Canadian Beer eh !

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Chef Robin Lane