GRILLS & GEAR - FOOD & DRINK - FANS & THRILLS
LEVI’S STADIUM A FIELD OF DREAMS
Winter 2015/16
MAN CAVE ON WHEELS
XLR THUNDERBOLT 420 AMP
FOOD NETWORK STAR
EDDIE JACKSON 12
NEW RECIPES
FOR FOOD & DRINKS www.insidetailgating.com
Urban Tailgating: Tailgate Without the Tailgate
ON THE COVER
14 Eddie Jackson Photo courtesy of Food Network
GRILLS & GEAR
Getting Political This winter I am struck by how the Republican debates have captured the attention of the general public. If only Ross Perot were a TV star back in the day, maybe he could have trumped Trump. The 25 million people who viewed the first Republican debate, the largest primary debate in history, mirrored the number of people who viewed the college football championship. I was among those who watched both and was entertained by both, for different reasons. Our sports debates are often passionate, and our deep-seeded hatred for rivals can certainly drive people bat s**t crazy. Trump has made his counterparts want to either punch him or just jump off a cliff to avoid him. He may want to consider someone like Terrell Owens as a running mate. Breaking bread with our rivals at a tailgate can give us perspective. We can joke about our hatred, things we said in the heat of battle and acknowledge that our rivals are real people too; some of them may even be decent human beings. Do you think Donald Trump and Carly Fiorina are breaking bread after a debate and laughing about how they personally slaughtered each other?!? Ha Ha Ha. I hope the politicians tailgating in the fall, as highlighted by CRW in this issue of Inside Tailgating, take away more than just exposure and votes. I hope that the tailgating lifestyle and the way hosts can welcome their rivals, shake hands, give hugs, tell jokes, and build sincere relationships rubs off on them. I hope our political winner in 2016 evolves from confrontational to carefrontational with all Americans, regardless of their opinions, appearances, race or religion. It is going to take a unified front of all races and religions to solve our international crises. That is no political game.
Stacey “Lil Big” Moore Publisher @LilBig02
5 Man Cave On Wheels XLR Thunderbolt 420 Amp 8 Tailgate Trunks A Hitch-mounted 12 Entertainment Center 11 Got Straws? 12 BulziBucket A New Alternative to Cornhole
FOOD & DRINK
18 Urban Tailgating Tailgating Without the Actual Tailgate 21 Ale Potato Salad Beer & Potatoes 22 Michael Mina Knows Tailgating 18
FANS & THRILLS 27 Levi’s Stadium Field of Dreams 32 Tailgating Politics 35 Penn State University Nittany Know-How
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32 INSIDE TAILGATING IS PRODUCED BY TAILGATING VENTURES, LLC:
FOR MARKETING AND ADVERTISING INQUIRIES, CONTACT:
W. STACEY MOORE III: Managing Director smoore@insidetailgating.com 704-595-7603
W. STACEY MOORE III: Managing Director smoore@insidetailgating.com
DESIGN & PRODUCTION BY Fiddlehead Studio & Press:
MICHAEL KEAN: Business Development michael@insidetailgating.com
JOANNA BUONO: Art Director joannambuono@gmail.com
CARROLL ROGERS WALTON: Content Director carroll@insidetailgating.com
For information about distribution, newsstand sales or investment and franchise opportunities, please contact Stacey Moore at smoore@insidetailgating.com. Inside Tailgating Volume 5, Issue 8, Winter 2015-16, Copyright© 2016 by Tailgating Ventures, LLC. All rights reserved. Reproduction in whole or part without permission is prohibited. Inside Tailgating™ is the trademark of Tailgating Ventures, LLC. Printed in the United States of America.
Check out more at www.insidetailgating.com
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Man Cave > Tailgate Trunks > Bulzibucket > Straws
Grills&Gear
MAN CAVE ON
WHEELS
XLR THUNDERBOLT 420 AMP
A
by Michael Reed Kean, aka Thrilla (Twitter: @michaelreedkean) few months ago our managing director here at Inside Tailgating mentioned that he liked a fifth wheel trailer he had noticed heading down the road one day. He was thinking about getting one like it because he appreciated the fact that it had two patios and could be used as a toy hauler as well. The only trouble was he didn’t know what the vehicle was, so I started digging around and found what I believe is potentially a mega-beast of an RV. Talk about a man cave on wheels.
The 2016 Forest River XLR Thunderbolt 420 AMP is a tri-axle fifth-wheel toy hauler that is gargantuan in size and built for both comfort and style. The XLR (Xtended Living and Recreation) Thunderbolt has close to a dozen different floor plans. The 420 AMP is appealing for its
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GRILLS&GEAR dual patios. The garage area in the rear of the vehicle may also be converted to a bunk room or a dining area. So the versatility of the 420 AMP is one of its many strong points. The secondary patio extends off the main living area near the kitchen, living room, and dining room close to the center front entry of the vehicle. There are six different full body paint color options, a standard graphics option, as well as an “Intensity” package that includes upgraded graphics. Some of the other highlights of the 420 AMP include its king size bed in the master bedroom with vanity, recliner theater seating in the living room, a loft, and an electronic bunking system. There are too many exciting options and features to list, so visit Forest River’s website for more info at www.forestriverinc.com.
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GRILLS&GEAR
With a monstrous toy hauler, you can bring your ATV, motorcycles, golf carts, waverunners, or other toys along with you. When you arrive at your destination, simply unload the vehicles and set up the bunkhouse or the outside dining area however you want. There are so many possibilities and such great potential with this versatile RV. The forward passthrough storage compartment is enormous and allows for easy loading and unloading. The interior furnishings are plush and the interior design work is something to behold. You can enjoy this vehicle just about anywhere. Take it to Hilton Head Island for the weekend, make it your own personal ski lodge up in the Poconos, or get the party started down in Talladega for the big race! And, if you are looking for an ultimate tailgating vehicle, the 2016 XLR Thunderbolt 420 AMP by Forest River is going to hold its charge and then some.
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GRILLS&GEAR
TAILGATE TRUNKS:
A Hitch-mounted Entertainment Center
E
by Stacey Moore (Twitter: @LilBig02) rik Graff is a longtime tailgater and huge Penn State fan. Over the years, Erik and his family have made their tailgates bigger and bigger to the point where their minivan was overflowing with stuff. This past offseason he went to work in his garage trying to create something he could use to haul all of his tailgating stuff as well as protect the TV he likes to use at his tailgates. His creation evolved from an idea, to a provisional patent and finally a product called “Tailgate Trunks� that came on the market this fall.
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Over the years, we have seen several hitch-mounted boxes that can be used for a variety of different purposes. This Tailgate Trunk is primarily for storing and transporting a television and it also eliminates the setup and takedown usually required at each game. The design converts the box’s door into a table top. The standard box also has storage on top and to the side of where the TV is mounted. All of these trunks are custom made in Buffalo, N.Y. based on the weight restrictions of your vehicle. Tailgate Trunks is currently offering three different models with creative names:
The Escape Pod
The base model for the do-it-yourself kind of guy (or gal). Unfinished interior to come up with your own creation. Class III hitch mount, removable door/ table, 16 exterior color options. Current price is $1,095
The Game Changer
The most popular model. This includes class III hitch mount, removable door/ table, 16 exterior color options, interior waterproof stain and lacquer finish, TV mount, exterior power port, bottle opener. Current price is $1,695.
The D-Bag
For those that want everything overthe-top and spare no expense. Has all the features of the Game Changer but includes bottle shelving, caster wheels for easier moving, interior LED lights, small storage cabinet, bottle opener. Current price is $2,295 Follow Erik’s progress and check out TailgateTrunks.com for more information.
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GRILLS&GEAR
Got Straws? D
by Stacey Moore (Twitter: @LilBig02)
o you have drinking straws on your tailgating checklist? Besides the obvious reason to have straws available for drinking beverages out of a cup, can or bottle, they can be used for a lot of other things at a tailgate. Here are five things you can do with straws at a tailgate that don’t involve drinking:
1. Go Fishing
If there is wine around, chances are you’ll have some loose cork floating around in a bottle or in a glass you have poured for your boss’ wife. Use a straw to fish that loose cork out rather than a finger.
2. Create Coasters
Do you own DIY project weaving straws together to create colorful and unique coasters. It’s the perfect task for young tailgaters who don’t want to toss around a football. It will keep them busy and out of trouble. A great conversation piece for all tailgates.
3. Floral Arrangements
Straws serve as great stem holders to help create a unique floral centerpiece for your tailgate table. Plus, you can use team-colored plastic flowers over and over.
4. Play Games
You can play several different games with straws. A simple one is Pick-up Sticks. Drop a handful of straws and players take turns picking them up without moving another straw. Another game idea is candy transfer. Put a candy like M&Ms in a bowl and suck one up to transfer to another bowl or better yet, to another person!
Get those straws ready and have some fun. Be sure to share your creations, games and ideas with us! Reach us on Twitter @ tailgatewithus or at Inside Tailgating on Facebook or Instagram.
5. Show your loyalty
Yes! There are straws with NFL and NCAA logos. Aardvark makes durable, chlorinefree paper straws that won’t decompose or bleed into your drink and are better for the environment than regular, boring old plastic straws. The Eco Flex line of straws will bend as well. Check out www.aardvarkstraws.com
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GRILLS&GEAR
BULZIBUCKET: A NEW ALTERNATIVE by Stacey Moore (Twitter: @LilBig02)
TO CORNHOLE
C
ornhole may be the dominant game in tailgating these days, but a new game called BulziBucket—pronounced “bullseye bucket”—is both easy to say and easy to play. This game is similar to one of our old favorites, Beco Ball, a points-based target game that uses hacky sacks, but their similarities end with the basic description. After playing several games, we liked BulziBucket much better than Beco Ball. We believe this an awesome game which will become a staple in lots and backyards.
The key features that make this game great for tailgating are:
• Lightweight
It weighs less than 10 pounds, making it about one-tenth the weight of a cornhole board.
• Compact
The game collapses down to the size of a large bowl. The carrying case makes it both highly portable and affordable.
• Easy Scoring
Regardless of how many beers you’ve had before you play it for the first time, anyone can explain the rules and you’ll get it—personal rule variations not included.
• Economical
For less than $100, you are getting a great game that can provide years of fun. The core component of the game is a three-tiered scoring tower you create by stacking three different-sized buckets on top of each other. The bottom and largest bucket is worth one point, the middle bucket is worth two points and the top bucket is worth three points. For the top-down counters, remember three, two, one for the basic points total. The game is scored exactly like cornhole. Each player or team alternates throwing four hacky sacks to the same bucket tower and plays cancellation scoring to 21. This means if Team A gets four points and Team B gets three points, then Team A gets one point for that round. An interesting element of the game is that the sack with a dot on it is worth double points. We like to call that the “money sack” and usually throw it last each round. If you are playing doubles, there is an additional element. If you miss, your partner on the other end can hacky the sack into the bucket with any body part except for his or her hands. This gives hardcore hacky players and soccer players a distinct advantage, so keep that in mind when you start wagering with strangers in the lots. To find out more information and to add this game to your tailgate arsenal, visit www.bulzibucket.com. Make sure you let us know how you enjoy it and what rules variations you come up with along the way. We expect some great drinking game alternatives to emerge. Reach us on Twitter @tailgatewithus or at Inside Tailgating on Facebook or Instagram.
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The body of a tailgater requires special nourishment.
Food&Drink
by Carroll Rogers Walton (Twitter: @CarrollRogers)
EDDIE JACKSON
E
ddie Jackson embodies all that’s good about tailgating—great food and football. Jackson, a former NFL cornerback, won last summer’s Food Network Star. Now he has his own show on the Food Network called “BBQ Blitz,” which debuted Oct. 9 hosting a cooking competition for local chefs at different cities around the country that are meaningful to Jackson. Jackson played most of his professional football career with the Miami Dolphins and New England Patriots before retiring with knee problems in 2008. He got his start in the food industry selling Caribbean style barbecue out of a food truck in Houston, Texas before a friend signed him up for a competition show on the Food Network. Jackson spoke to Inside Tailgating recently about his rise to Food Network fame, offered some tailgating tips and
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shared one of his favorite tailgating recipes. Here are excerpts from that conversation.
Q. Did your football experience to help you handle the pressure of being in front of a camera?
Q. What have the last few months been like for you?
A. It definitely helps, not only with Food Network Star, but it’s helped me on the road and being able to prepare myself mentally. You have to be focused when you get in front of the camera. Once it goes out there to millions of people, there’s no taking it back. You’ve got to make sure that you’re prepared.
A. It’s been a whirlwind but it’s been a lot of fun, being able to do something that I love, being around food and traveling. Doing this competition show is something I never would have imagined years ago, but it’s been so much fun.
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FOOD&DRINK Spicy Rum Chicken Wings
Courtesy of Eddie Jackson for Food Network Magazine 3/4 cup dark rum 3 tablespoons fresh lime juice, plus wedges for serving 3 tablespoons soy sauce 3 tablespoons packed brown sugar 5 large cloves garlic, minced 3 scallions, finely chopped, plus more for topping 1 to 2 habanero chili peppers, seeded and minced 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground allspice Kosher salt and freshly ground pepper 12 jumbo chicken wings, split at the joints, tips removed
• To make the marinade, combine the
rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
• Place the wings in a re-sealable plastic
bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
• Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
• Meanwhile, prepare a charcoal grill by
placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
• Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
• Remove the wings from the grill and
toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.
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Q. As a former cornerback, is being on TV similar to that feeling of being on “an island” with just you and a receiver out in coverage? A. Oh yeah. Everybody can see where you mess up. And that’s the same thing when you have your own show. It’s just you. Q. Did you grow up tailgating at football games? A. Oh yeah. I grew up in Dallas. My dad is a huge Cowboys fans. We used to go to the old Cowboys Stadium and tailgate. We’d go to a lot of college games as well at the University of Texas, TCU, and my cousin went to SMU, which is right there in Dallas. My dad is a bigtime BBQ guy. He’s the one that taught me how to grill at a real young age, so any excuse we could get to go somewhere and grill and do something outdoors, he would take it. Q. What was the traditional fare at your family’s tailgates? A. We always made sure we had different type of burgers. My dad is a big burger guy, and he’s a sucker for a good rib. So we always made sure we had some type of ribs and a good burger. Amongst other things, those were the two staples. Q. Now that you’re not playing football anymore professionally, are you able to get back out and do some tailgating? A. I get back to my alma mater, the University of Arkansas. I’ve been back twice this year, even with my busy schedule, and done some tailgating with some friends and some ex-teammates of mine. We try to get together at least two or three times during the football season. That’s something that I look forward to every season. Q. Do they try to get you to cook? A. I’m to the point now, I don’t. I’ll tell them, “I just want to eat and have a couple beers and watch the game and just enjoy you all.” When I cook, I’m very serious—whether I’m in the kitchen or if I’m outside on the grill. And I do so much of that, especially now with the show. When I go out, I want to relax and enjoy my friends because I hardly ever get to see them. If I’m cooking, I’m going to be consumed by the grill.
Q. What advice can you give for people who want to knock somebody’s socks off with their BBQ tailgate? A. The No. 1 thing is to prep—to prepare for it. So if you have a game on Saturday or Sundday, you should be prepping Wednesday and Thursday because if you’re going to be barbecuing you want to make sure that you give everything you have enough time to marinate. That way when you pull it out to cook it on Saturday morning or Saturday night, when they bite into it, they’re going to taste it. One thing I hate is a last-minute tailgate, “I’m going to go to the store and get ready-made wings, or ready-made dip.” I like things at a tailgate to be homemade from scratch, so you can get a taste of the character of whoever is cooking it or the situation. If you’re in the North, you want to have brats. If you’re down South, you want to have ribs. If you prepare for that, then you can have the best outcome when it comes to tailgating. Q. Is island barbecue still your favorite? A. Yeah I love Caribbean food. I lived in Miami for eight years. I played for the Dolphins and after I retired, I ended up just staying there. I fell in love with the Caribbean flavors, and everything I would do in the kitchen for a while I just tried to integrate Caribbean flavors…. I came back to Texas and opened up a food truck and had two grills on it called “Caribbean Grill.” It was something different that Houston didn’t have. l put Caribbean twists on all kinds of grilled items. Q. What sort of flavors make something Caribbean? A. What makes Caribbean flavors is the balance between spicy and sweet. (It’s) bold, vibrant flavors, utilizing a lot of fruit, a lot of fresh ingredients and grilling a lot of things. Q. Is barbecue similar in a way because of its sweetness? A. It depends on what area you’re in—if you go down to Texas, they don’t like sweet at all. Carolina is a vinegar-based. Kansas City can be sweet. Mississippi is sweet. It just depends on the area of the country that you’re in.
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FOOD&DRINK
Q. Speaking of Carolina, one of your shows was filmed there? A. I lived in Charlotte. I was with the Panthers for two seasons, 2004 and 2005. We filmed one of our episodes of BBQ Blitz literally outside of the (Panthers) stadium, like a tailgate setting. Every show I have a former player that I played with that’s into food or is a barbecue enthusiast. And in Carolina we had Dante Wesley, who played defensive back for the Panthers for eight years. He was on the Super Bowl team when they went and lost to the Patriots. He owned a barbecue restaurant before. Q. How did you decide the cities where you would film?
A. The first round of cities that we went to, I wanted to go to cities that I had ties with. I went to Little Rock, Arkansas; I went to the University of Arkansas. Dallas, Texas where I grew up. Miami, I lived there, played for the Dolphins. We went to Charlotte because I played for the Panthers and Kansas City because you can’t do a barbecue show without stopping in Kansas City. It’s like the Mecca of barbecue.
whole thing is if you’re doing what you’re supposed to be doing during the week, you deserve to be bad a little bit on the weekend. Q. What’s one of your favorite tailgating recipes that you’d like to share?
Q. We hear you are also a fitness guru, but you encourage clients to allow one “cheat day” a week. Is a tailgate the definition of a cheat day?
A. I’ve done a couple recipes that are tailgate friendly and pretty easy. Spicy Rum Wings that I did on the show not too long ago are really good. That’s an easy recipe and a recipe you can get a feel for my type of cuisine—spicy rum with a Caribbean twist to it.
A. Oh yeah. It falls on the weekend, typically Saturday and Sunday, and my
Photos courtesy of Food Network
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FOOD&DRINK
Urban Tailgating: Tailgating Without the Actual Tailgate by Cydnee Murray
T
ailgating for college football games is as ensconced in the hearts of Southerners as biscuits and gravy, Coke, whistling Dixie and beauty pageants. That doesn’t have to change for Southern transplants who move north. Even in a city like New York—where bagels trump waffles, egg cream surpasses sweet tea and the closest thing to “Y’a’ll come back now, you hear?” is “I’m walkin’ here!”—a diehard group of Southeastern Conference alumni are bringing their tailgating traditions north.
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Call it urban tailgating. Even without parking lots to back an RV into or manicured lawns for folding chairs and Colemans, bars in New York are opening their doors to the SEC. From Texas A&M, the largest SEC school in terms of undergraduate enrollment (47,093) to Vanderbilt, the smallest (6,851), fanbases from all 14 SEC schools have specially-designated places to watch their favorite football teams in NYC. ESPN picked up on the trend, sending out a film crew recently to shoot footage of elated NYC Southerners for a pre-game intro on the SEC Network.
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FOOD&DRINK
Urban tailgating is a two-way street. Alumni get a place where they can put temporary tattoos on their faces, bust out their pom-poms, dust off their jerseys and root for their team amongst peers who share their passion. The bars get an onslaught of regular consumers who find it all too easy to slip right back into the tailgating groove of their college days. Some of the alumni might be recent graduates who have come to The Big Apple to make it big. Others might not have set foot on the old campus in a decade or more, but they’ve all walked the same hallowed ground and feel a sense of kinship with fellow transplants. It’s a golden opportunity to network, meet new people and run into familiar faces. Fans are calling for seating reservations weeks in advance, arrive prior to kickoff, and fill every last inch of their makeshift homes away from home. In turn, the bars display team flags on the ceiling and provide uninterrupted TV viewing on as many screens as they’ve got. During timeouts in the action, they play official rally songs and blast Tim McGraw. As an added perk, bars are providing specialty cocktails inspired by college themes with names like The Student Section, a Jack Daniels and Coke drink served at the official Auburn bar, St. Pat’s Bar & Grill. Here are five more cocktails New Yorkers are serving up to demonstrate a little of their own Southern charm:
YDixieland DelightY
YThe UGA Ex-PatriotY
2 oz. sweet tea vodka
2 dashes Angostura bitters
1 oz. ginger beer
1 oz. lime juice
2 oz. lemonade
.75 oz. simple syrup
Served at St. Pat’s Bar & Grill, an official Auburn bar, located at 22 West 46th Street New York, NY 10036. (212) 391-1111. “Dixieland Delight” was a song released in 1983 by the country music band Alabama.
2 oz. George Dickel No. 8 Tennessee Whiskey 5 mint leaves Served at American Whiskey, an official University of Georgia bar, located at 247 West 30th Street, New York, NY 10001. (212) 967-1070. Created by head bartender Joey Vargas for Georgia fans during the Georgia-Vanderbilt game on September 12.
YThe Gordon’s BreakfastY 2 oz. gin 6 lime chunks, lightly muddled 3 slices of cucumber, lightly muddled 1/2 oz. simple syrup 4 dashes hot sauce (such as Cholula) 2 dashes Worcestershire sauce
Also served at American Whiskey, an official University of Georgia bar. The recipe is courtesy of head bartender Joey Vargas, who has been working with Dawnofthedawg.com to provide weekly cocktails that make fans feel at home. This recipe was his pick for the GeorgiaFlorida game on October 31, something he thought would help assuage the inevitable hangover that follows a night out at The World’s Largest Outdoor Cocktail Party.
YRay Tanner SourY
YManzaritaY
1.5 oz. Templeton Rye
1.5 oz. El Jimador Blanco
.5 oz. lemon juice
.5 oz. elderflower liqueur
2 oz. pineapple juice
splash of apple juice
.5 oz. simple syrup
ground cinnamon garnish
.5 oz. pinot noir
Served at The Hog Pit, an official Texas A&M bar, located at 37 W 26th St, New York, NY 10010. (212) 213-4871. The drink is named for Johnny Manziel, the Aggies’ Heisman trophy winner who is now playing quarterback for the Cleveland Browns.
Served at The Mason Jar, an official South Carolina bar, located at 43 East 30th Street, New York, NY 10016. (212) 213-3587. The drink is named for Gamecocks athletic director Ray Tanner, who visited the Mason Jar in 2013.
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FOOD&DRINK
Ale Potato Salad
by Derek Buono (Twitter: @BeerMagazine)
Beer & Potatoes
T
his is a variation of a German-style potato salad, but with a bit more sweetness and the addition of beer. Eat it as a meal or to accompany any type of meat.
Ingredients
10 lbs. Yukon potatoes, cut evenly into a medium dice 2 lbs. bacon, cut into small chunks 2 brown onions, medium dice 1/2 cup sugar 3/4 cup cider vinegar 1/4 cup beer (Hefeweizen, or similar) 1/2 cup water 3/4 cup grain mustard Salt and freshly-ground black pepper, to taste Serves 10 1. Cook potatoes in salted water until tender. Drain and reserve. 2. In a saute pan, render bacon until crisp and all fat has been drawn out. 3. Remove bacon from pan and reserve fat. Add the onion to the fat and sweat until tender. Return bacon to onion mixture. 4. Add sugar to the mixture and cook until bubbly and melted, but colorless. Then add the vinegar and allow to cook off for 10 seconds, then add the water, mustard, and beer. Season with salt and pepper. 5. Place the potatoes in a bowl and add the sauce. Gently mix and season to taste. Keep warm.
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FOOD&DRINK
by Stacey Moore (Twitter: @LilBig02)
Michael Mina
KNOWS TAILGATING
F
inding a world-renowned chef who has a passion for professional football leads to some magical tailgating food. San Francisco 49er fans can attest. 49ers season-ticket holder Michael Mina knows food, football and tailgating. He has created a restaurant concept and tailgating experience at Levi’s Stadium that cannot be found at any other stadium in the world. On game day, the restaurant is known as “Michael Mina’s Tailgate.” Every other day, it goes by both “Bourbon Steak” and “Bourbon Pub,” which are open to the public. Bourbon Steak is open for dinner only, while Bourbon Pub is open for lunch
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and dinner. This restaurant concept is one of more than 20 that the James Beard Award-winning chef has created. Mina has been a season-ticket holder for the 49ers for more than 20 years as well. In true football and tailgating fashion, he does
not rest on his laurels to provide great game day food. He brings in other celebrity chefs and creates a menu customized to that week’s 49ers opponent as well. If all of this sounds amazing and exclusive, it is both. You have to be member to enjoy the benefits of a five-course menu, all-inclusive beverages, pre-game field passes and VIP Parking. The Tailgate opens four hours before game time and stays open through the third quarter. Check out some of Michael Mina’s favorite recipes you can try on your own. For more information visit www.michaelminastailgate.com
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FOOD&DRINK Maryland Crab Cakes
Sonoran Dogs
‘Merican Cheese Fondue
INGREDIENTS
INGREDIENTS
10 Eggs
6 all-beef hot dogs
4 sticks butter, unsalted
4 1/2 Cups Mayonnaise
6 strips bacon—the cheaper the better
1 cup all-purpose flour
6 hot dog buns
2 bay leaves
1/4 Cup Hot Sauce
mayonnaise, to taste
4 Lemons, Juice & Zest
1 can black beans
1/2 clove nutmeg, freshly-grated, about 1 tsp.
5 Tablespoons Old Bay
3 green chilis, diced
3 qt. whole milk, cold
1/4 Cup Parsley, Chopped
salsa fresca
1 qt. heavy cream
1/4 Cup Tarragon, Chopped
6 cilantro sprigs
2 8 oz. packages American cheese, cut into 1/4 inch strips
DIRECTIONS:
4 1/2 cups cheddar cheese, shredded
1. Wrap the hot dogs with the bacon and grill until the bacon is crispy, about 10 minutes.
1/3 cup Kosher salt, to taste
Serves: 80 2-Ounce Crab Cakes
INGREDIENTS For the Crab Cake: 10 lbs. Lump and Jumbo Lump Crab Meat 2.5 Cups Saltines, finely crushed
1/2 Cup Dijon Mustard 1/4 Cup Worcestershire sauce
1/4 Cup Chives, Minced
For the Tartar Sauce: Mayonnaise—4 Cups Finely-Chopped Dill—1/4 Cup Finely-Chopped Capers—1/8 Cup Finely-Chopped Cornichons—1/4 Cup Finely-Minced Red Onion—1/2 Cup Finely-Chopped Tarragon—1/8 Cup Finely-Chopped Parsley—1/4 Cup Finely-Minced Chives—1/4 Cup Lemon Juice—1/8 Cup
Inspired by The Arizona Cardinals Game Serves 6
2. Meanwhile, strain black beans and warm over medium heat for 10 minutes 3. Place the buns on the grill until warm, remove and spread mayo on the inside of the bun. 4. Place the hot dogs inside the buns and top with hot black beans, diced chilis, salsa fresca and cilantro 5. Serve immediately
DIRECTIONS: 1. Pre-heat oven to 350 degrees.
2. Pick through crabmeat to ensure there are no shells. 3. Mix together all ingredients for crab cake except crabmeat and saltines until base mix comes together.
Courtesy of Michael Mina’s Tailgate Serves 20
1 1/2 cups yellow onions, sliced
I/2 tbsp. black pepper 1 cup cheddar cheese powder, chef recommends The Spice House
DIRECTIONS: 1. In a large heavy-bottomed soup pot over medium heat, melt butter taking care not to brown it. 2. Add sliced onions, salt, bay leaves, pepper and grated nutmeg. Continue to cook onions until fully translucent and the aroma of raw onions is gone. 3. Add flour all at once and whisk to combine, working out any lumps. Cook for 10 minutes, whisking constantly.
5. Once crabmeat is mixed with the mayonnaise base, sprinkle in saltines and fold together.
4. Add cold milk and cream, whisk to combine and return to a simmer. Continue to whisk constantly for 20 minutes, do not leave simmer unattended to avoid scorching.
6. Allow mixture to rest in a refrigerator for about an hour until cold.
5. Remove Bay leaves.
7. Using a 2-ounce ice cream scoop, scoop out crab cakes onto a parchment or silpat-lined sheet tray.
6. Lower heat and add grated cheddar, American cheeses and cheddar cheese powder. Whisk thoroughly to combine and let stand 15 minutes to melt cheeses, whisking occasionally to reduce lumps.
4. Using a rubber spatula, gently fold in crabmeat trying not to break up the lumps.
8. Place crab cakes in the oven and cook until golden brown on the outside but just warmed in the middle, about 10 minutes. 9. Meanwhile make tartar sauce. Using a mixing bowl and rubber spatula, mix all tartar sauce ingredients together and set aside. Can be made a day ahead of time. 10. Prepare a breading station by placing all-purpose flour in one bowl, whisked whole eggs in the second bowl and panko breadcrumbs in the third bowl. 11. Roll 2-ounce crab cakes into balls, bread each cake by first dredging in the flour, followed by the egg wash and finally by the panko bread crumbs. 12. Fry the crab cakes at 350 degrees until golden brown but just warmed in the middle, about 3 minutes.
7. In batches, add to blender and blend until smooth, then transfer to a double boiler or crock pot set on low. 8. Serve alongside soft pretzels, your favorite veggies and rustic bread. Use in a cheese fountain for an upscale tailgate party!
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FOOD&DRINK Fried Chicken and Waffles: Cornbread Waffles, Sausage Gravy, Maple Syrup Inspired by The Atlanta Falcons Game Serves 4-8
INGREDIENTS
DIRECTIONS:
For the Chicken:
1. Marinate the chicken thighs in the olive oil, lemon juice, green onion and parsley for about 10 minutes. Remove them, letting the excess marinade drip off and place into the potato starch being sure to thoroughly coat all sides. Shake off excess flour and place single layer on a tray. Store uncovered in the refrigerator until you are ready to finish the dish. This step should be done a minimum of 6 hours ahead but ideally 24 hours. Whisk together the breading mixture (all-purpose flour through sumac) and set aside until you are ready to finish the dish.
8 boneless chicken thighs 1 cup olive oil 4 green onions, sliced 2 tablespoons lemon juice 2 tablespoons chopped parsley 2 cups potato starch 2 cups all-purpose flour 2 tablespoons ground black pepper 1 1/2 tablespoon salt 1 tablespoon sugar 1 tablespoon onion powder 1 teaspoon mustard powder 1/5 tablespoon garlic powder 1 teaspoon chili powder pinch cayenne 1 teaspoon pimento 1 teaspoon sumac 1 gallon vegetable or canola oil
For the Sausage Gravy: 1 pound breakfast sausage, hot or mild 1 small onion, minced 1 clove garlic, minced 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon sugar 1 bay leaf pinch red chili flake 2 teaspoons freshly-ground black pepper, more to taste
For the Waffles: 1 3/4 cups all-purpose flour 1 1/4 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon sugar 1 teaspoon salt 2 cups milk 3 tablespoons vegetable oil 2 large eggs 2 tablespoons chopped chives
2. For the gravy: brown the sausage over medium high heat in a heavy bottom high -sided sautĂŠ pan, being sure to break up the meat as it cooks. Once the meat has browned use a slotted spoon to remove it and set aside. Remove all fat except for about 4 tablespoons. Add the onion and garlic and allow to cook for about 3 minutes. Add the flour to the pan and continue to cook for an additional 2 minutes. Whisk in the milk, starting with 3 cups, continue whisking until all lumps are gone. Season the gravy with the sugar, bay leaf, chili flake, salt and pepper and let it simmer for 8-10 minutes to cook out the flour and allow it to thicken. Add the browned sausage back into the pan stirring to combine. You can adjust the thickness with some additional milk if desired. Keep warm. 3. For the waffle: In a large mixing bowl whisk together the flour, corn meal, baking powder, sugar and salt. In a separate bowl whisk the milk, oil, eggs and chives together. Whisk the wet into the dry just until combined and set aside in the refrigerator for at least 30 minutes to rest. 4. For the bourbon syrup: Place the maple syrup, bourbon and orange zest in a small pan over low heat. Heat gently to step. Remove the orange peel before serving. Serve warm.
To Finish Cooking: 1. Heat the oil for frying in a large heavy bottom pot. Be sure that your pot is large enough to leave at least 3’ of space between the top of the oil and the edge of the pot. Use a fry thermometer to heat your oil to 350 degrees. 2. While the oil is heating, turn on your waffle iron to preheat as well. 3. Right before frying the chicken thighs toss each on in the seasoned flour mix pressing it lightly to ensure an even coating. Fry the thighs for about 8 minutes until golden brown, crispy and cooked through. 4. While the thighs are cooking make 4 waffles (half per person) according to your machine instructions.
To Plate: 1. Spoon some of the sausage gravy onto the plate. Top with 2 waffle quarters and 1-2 chicken thighs per person. Spoon over some additional gravy as desired. Drizzle each plate with the warm bourbon maple syrup and enjoy!
For the Bourbon Maple Syrup: 2 cup maple syrup 1/4 cup bourbon peel of an orange, pith removed
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FOOD&DRINK St. Louis Ribs with Kansas City BBQ Sauce, Kale slaw Inspired by The St. Louis Rams Game Serves 3-4
INGREDIENTS
DIRECTIONS:
For the Ribs:
1. Clean the ribs by removing the membrane from the back. Mix the rub ingredients together then generously season both sides of the ribs, pressing the mixture into the meat.
1 rack St. Louis ribs 1/4 cup brown sugar 1/3 cup sugar 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 tablespoons garlic powder 1 tablespoon salt 1/2 tablespoon black pepper 1 lb. apricot wood chips
For the Sauce:
2. Prepare your smoker with the apricot chips. Place the ribs upright in a rack and smoke for 3 hours and 15 minutes at 225 degrees. 3. While the ribs are smoking, prepare the sauce and the slaw. 4. For the sauce; Heat the oil over medium heat and sautĂŠ the onions and garlic for about 2 minutes until translucent. 5. Add the chili powder and black pepper, toast for about 1 minute.
2 tablespoons canola oil 1 onion, diced
6. Add the lemon juice and vinegar and cook until reduced by half.
2 cloves garlic, smashed 3 tablespoon chili powder 1 teaspoon ground black pepper 1 teaspoon salt
7. Add the remaining ingredients to the pot and bring the mixture to a simmer and cook for about 30 minutes. 8. Strain through a fine mesh strainer and reserve.
1/2 cup brown sugar 2 tablespoons honey
9. For the slaw; whisk the dressing ingredients together until smooth. Dress the cleaned kale tossing to coat. Store chilled until ready to use.
1 1/2 cup ketchup 1/2 cup yellow mustard
1 1/2 tablespoons A-1 sauce
10. When the ribs are done smoking, paint the sauce on the ribs and finish grilling the ribs over medium high heat to seal in the sauce and slightly char the outside. Serve with additional sauce on the side if desired.
3 tablespoons dark molasses
11. Serve Ribs with slaw and Enjoy!
2 tablespoons Worcestershire sauce 1 1/2 tablespoons lemon juice
2 teaspoons cholula hot sauce
For the Slaw:
1 bunch kale, stems removed and leaves cut into thin ribbons 1/2 cup buttermilk ranch dressing 3 tablespoon sour cream 1 teaspoon poppy seeds 1/2 teaspoon ground celery seed 1/2 tablespoon lemon juice salt and pepper to taste
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VIBA SEAT The Ultimate Tailgate Seat NEW for Fall 2015 Made in USA
VIBA Outdoor Products www.viba-odp.com
Professional grade seat for superior comfort
All SEC teams available
Foldable and adjustable footrest
NO truck modifications required and NO tools required to install
Full 360 degree seat rotation
Tailgate will close/open with seat installed
Levi’s Stadium > Tailgating Politics > Penn State
Fans&Thrills
LEVI’S STADIUM: Field of Dreams
“I
f you build it, they will come”… If you
are the Santa Clara Stadium Authority, building a new home for the San Francisco 49ers, Levi’s Stadium is proving that a “Field of Dreams” can become a reality. Since it is in the Silicon Valley area, would you expect anything different? It cost $1.2 billion to create the 1.85 million square foot venue now known as Levi’s Stadium. Levi Strauss & Co., the clothing company which bought the naming rights to the stadium, boasts “The Levi’s brand epitomizes classic American style with effortless cool” on its corporate website.
Fittingly, Levi’s Stadium has style and coolness with broad appeal too. It quickly proved to be much more than the home of the 49ers by landing concerts and sporting events like Kenny Chesney, Taylor Swift, the Grateful Dead, Manchester United vs F.C. Barcelona, Wrestlemania, NHL
by Stacey Moore (Twitter: @LilBig02)
Stadium Series, the Pac-12 Championship Game and the ultimate coup for all stadiums: Super Bowl 50, coming on Feb. 7. No wonder Levi’s Stadium was recognized as the Sports Facility of the Year by the Sports Business Journal in May of 2015 and named Venue of Year by the The Stadium Business Awards in Barcelona, Spain in June 2015. What makes Levi Stadium so damn cool? Let’s take a look at the key features and experiences.
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FANS&THRILLS Location
Nobody needs Donald Trump to tell them that location is critical for any real estate development. The climate of the Silicon Valley area allowed the developers and designers to build something open, airy and inviting. The stadium is surrounded by a neighborhood, practice fields, a youth soccer park, a golf course, a convention center, and Great America Amusement Park. There are several hotels within walking distance of the stadium though there aren’t many options for food and drinks close by.
Design and In-game Experience
Levi’s Stadium has a unique shape. One of its most dominant features is the five-story glassed-in Suite Tower atop the west end zone of the stadium. The suites features glassed openings on both sides which allow for incredible views of both the game and the valley landscape. The green roof on top of the Suite Tower is one of its more impressive features, a “living roof” made up of 40 species of local vegetation that provide insulation, limit water run-off and reduce the heat footprint. Three solar bridges connect the main parking area to the stadium, packed with hundreds of solar panels. Given the businesses in the area, it is no surprise that Levi’s is considered the most high-tech stadium in the world, as well as the most environmentally-friendly. Levi’s Stadium is the first NFL stadium to earn LEED’s Gold Certification status, which evaluates environmental performance and sustainable design. Jerry’s World you had your chance…C’mon Man. The in-seat experience has been described by many as spectacular, given the comfortable seats, state-of-the-art video board and a stadium app that allows fans to order food and have it delivered directly to their seats.
49ers.com
FAITHFUL MILE presented by Safeway
Featuring multi-faceted activations by Safeway and other Levi’s® Stadium sponsors, the Faithful Mile is a 60,000-square-foot dedicated tailgating area with room to entertain more than 4,000 fans at a time as they enter Levi’s® Stadium for 49ers home games. The space includes two expansive bars, food areas, beer carts and mobile merchandise locations. The spacious pre-game fan zone is accessible to all 49ers ticket holders free of charge after passing through the security perimeter on the west side of Levi’s® Stadium. For more information on Faithful Mile presented by Safeway, please see here. http://www.levisstadium. com/2014/08/faithful-mile-presentedsafeway-introduced-official-tailgateparty-location-49ers-games/ 49ers.com
Pre-game Experience
The stadium is in a great location with a variety of activities going on around it. It has ample surface parking for tailgating and several large areas available for planned pre-game events. The stadium website has a really cool interactive parking lot map with a legend that tells you whether or not tailgating is allowed. For the 49ers games, there are some great options available for those who don’t want to tailgate before the game. Check them out:
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49ers.com
FANS&THRILLS
49ers.com
RED ZONE RALLY at Great America The premier all-inclusive pre-game party at 49ers games takes place at the Pavilion at Great America. For three hours before kickoff, Red Zone Rally pass-holders enjoy top-of-the-line food and beverage offerings inside a private, air-conditioned space featuring all the early NFL action on TV. Plus, Rally passes include free access to ride the Flight Deck roller coaster before each game! For more information on Red Zone Rally at Great America, please see here. http://www.levisstadium.com/greatamerica-pavilion/
49ers.com
49ers.com
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FANS&THRILLS
Super Bowl 50
F
49ers.com
MICHAEL MINA’S TAILGATE Michael Mina’s Tailgate at 49ers home games is a one-of-a-kind, members-only club tailored for Levi’s® Stadium seat holders. Inspired by the essence of a backyard barbeque with friends on an NFL Sunday, Michael Mina’s Tailgate provides an innovative twist to the classic get-together. For more information on Michael Mina’s Tailgate, please see here. http://www.levisstadium.com/michael-minas-tailgate/ See Michael Mina’s Top Recipes in FOOD & DRINK, page 22.
49ers.com
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ebruary 7, 2016 marks the Golden Anniversary of NFL’s main event, Super Bowl 50. It is certainly fitting that this milestone event will happen at one of the top sports venues in the world. In addition to the numerous stadium options and activities on game day, there will be plenty of unique activities and options for fans who don’t go to the game. Super Bowl City opens on January 30, 2016 in the heart of San Francisco. It will be centered in Justin Herman Plaza on the Embarcadero at the foot of San Francisco’s famed Market Street. The village will feature family-friendly activities for fans of all ages. It is free and will offer a way for locals and visitors to enjoy the extravaganza that is the sporting world’s biggest annual event. Super Bowl City will be designed to showcase the best the Bay Area has to offer, with interactive games and activities that highlight the region’s technological prowess, culinary excellence and cultural diversity. Don’t forget that the Bay Area is home to two NFL teams, the Oakland Raiders along with the San Francisco 49ers. Look for these two fanbases to welcome fans as they celebrate the 50th Super Bowl and the Bay Area’s place in professional football history. Read more at http://www.sfbaysuperbowl.com/
The NFL Experience will be located about a mile from Super Bowl City at the Moscone Center. It is a ticketed event for adults and kids that features interactive games, NFL Play 60 Zone, NFL Shop for exclusive Super Bowl 50 merchandise, and the opportunity to meet current and former NFL players. There will be numerous corporate and fan parties around the stadium on game day. The parking details and tailgating restrictions have not been announced yet, but stay tuned to insidetailgating.com for the latest information and opportunities. If you can’t make it to Super Bowl 50, make sure you put this Field of Dreams, aka Levi’s Stadium, on the bucket list for a concert, college game, 49ers game or other sporting event.
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FANS&THRILLS
TAILGATING
POLITICS by Carroll Rogers Walton (Twitter: @CarrollRogers)
M
ixing politics and college football might seem an odd pairing, but that hasn’t stopped several of the 2016 Republican presidential candidates from venturing out to tailgates this fall in an effort to reach voters where they are: by the grill.
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FANS&THRILLS Donald Trump, Marco Rubio, Rand Paul, and Ted Cruz all attended the Iowa-Iowa State game in Ames, Iowa on Sept. 12, hobnobbing with fans in an attempt to gain ground for the Iowa Caucus in February. Carly Fiorina made an appearance at Kinnick Stadium in Iowa City, Sept. 26, before Iowa hosted North Texas, though she got an earful from Planned Parenthood activists rather than a plateful of anything tasty. But nobody has made his presence felt more around college football tailgates this fall than former Florida governor Jeb Bush. The Republican presidential candidate made appearances at three SEC tailgates this fall, at Georgia, at Tennessee and at Mississippi State for the "Egg Bowl" against Ole Miss. “Governor Bush enjoys college football, first and foremost,” said his communications aide Emily Benavides, who attended tailgating events with Bush. “He wanted to make sure he was connecting with voters. So what better way to combine two things that are important to him than by being able to see football games and connect with voters on a personal level in talking not just about the football of the day but also about his record and the policies he’s putting forward as he pursues the Republican nomination.”
Benavides said some 500 fans showed up to Bush’s tailgate event in Athens on Sept. 19, before Georgia’s game against South Carolina, when organizers were expecting closer to 300 or 350. He spent so much time shaking hands and taking “selfies” that he didn’t have time to grab anything to eat. Georgia students and fans made an impression on Bush with their litany of policy-based questions. More than just asking who he thought would win the game—Bush’s answer was Georgia—he fielded questions about Syria, ISIS, tax reform, health care reform, immigration, and even entitlement reform. “(People) are coming at him with real policy questions, just like they would at any other campaign event,” Benavides said. “The fans are really taking the opportunity to see what he’s all about.” One of those students is Georgia senior Anna Braue, a campus leader for the Bush campaign and a member of Georgia’s College Republicans. She helped organize the event at Herty Field—complete with a tent, lawn chairs and a Cornhole game, while they waited for Bush’s arrival—and helped encourage students to come to the event, both in advance, and as they walked by that Saturday afternoon. “People that were just walking around were like ‘What’s going on?’” Braue said. “They’d stop and go ‘Oh, hey.” And he’d say, ‘Hey, I’m Jeb.’ Seeing the way that he engaged with students, with people that came to tailgate, people there for the football
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FANS&THRILLS game, alumni, it was great to see, and it made him so much more of a realistic person. It brought him down to the level of ‘Hey, he wants to come and drink a beer with us and watch the game.’” Not that Bush actually drank a beer and watched the game. “The poor guy didn’t really have enough time to drink a water, let alone a beer,” Bauer said. But the sentiment was there. “I know a lot of people were really excited to see a candidate who thought we were significant enough, especially the college students and young people, (to come),” Bauer said. “If you look at the last two elections, President Obama got the young population to vote for him, compared to Republicans. Jeb has realized that and is trying to engage with young voters and make that a bigger sway for him in the polls.” After the tailgate, Bauer got to walk Bush up to Sanford Stadium and there she watched him snap photos with Georgia cheerleaders, the spirit squad and pet Uga IX, Georgia’s English bulldog mascot. At Tennessee, Bush made just a minute or so of remarks and spent an hour shaking hands and talking selfies. Overall, his experience there might have been a little less harried, given the experience he took on his second go-around. Bush was escorted around the stadium by former Tennessee coach Phil Fulmer. He actually
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had time to sit in the stands, watch the first quarter of the action and eat a bite. For the record, Bush is a Miami Hurricanes fan and a graduate of the University of Texas. Not surprisingly, given his political past, he picked Florida to play LSU in the SEC championship game. Bush is using his tailgate tour to literally gear up for the “SEC primary” on March 1, the day around the South when primaries will be held in Tennessee, Texas, Alabama, Arkansas, Mississippi and Georgia. The event was so dubbed by Georgia Secretary
of State Brian Kemp, who told USA Today: “You may love or hate SEC football. But everybody knows about it.” Bush’s online invitations for his SEC tailgate events feature his name “JEB” juxtaposed into an SEC logo. The importance he’s putting on these football Saturdays in the South is something tailgaters can appreciate. “It’s not just a recognition of the importance of the younger vote, but also of the importance of the SEC primary,” Benavides said. “We’re fighting to win.”
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FANS&THRILLS
PENN STATE UNIVERSITY NITTANY KNOW-HOW W
by Michael Reed Kean, aka Thrilla (Twitter: @michaelreedkean)
henever I talk to anyone here in the Keystone State about tailgating or mention my passion for Inside Tailgating and what we do, someone invariably asks me “Have you been to Penn State yet?”
Well, in order to have been there before you actually have to know where it is. The response to, “Where is State College, Pennsylvania?” is almost always “Way out in the middle of nowhere.” But now I know. Rising up out of the pasturelands of the “Happy Valley” like an immense spacecraft that landed hundreds of years ago and nobody much minded sits Beaver Stadium. It’s the home of the Penn State Nittany Lions and one of college football’s “Mecca’s.” College football fans travel there each year to breathe in all of its history and tradition. The cow fields surrounding Beaver Stadium are hallowed grounds and thousands of people have worshipped here over the years in the form of tailgating. Everyone talks a big game when it comes to tailgating around the country,
but we’ll go ahead and say it: tailgating for Penn State football games is phenomenal. That goes for the sheer volume of tailgaters alone. Some locals rent out their homes and leave town for football season. Hotels are booked up months in advance. If you are planning a trip to a game in State College, you’d best arrive well in advance of football game weekend, maybe even as early as Tuesday or Wednesday. Driving into the area on an actual game day takes special skills and local knowledge to even have a chance of getting to your seat by kickoff. You’ll want to show up “at least the night before” is what I hear from alumni and current “Penn Staters.” On football Saturdays, the traffic is intense and the tailgating is even more so. The tailgating scene goes on for
miles and miles, engulfs the town, and fills every field and pasture as far as the eye can see. “Happy Valley” is a beautiful menagerie of tailgating prowess. It makes you wonder how this little valley in rural, middle-of-nowhere Centre County, Penn. actually got its name. History tells us it had something to do with State College pulling through the Great Depression in better fashion than most. I like to believe tailgating had something to do with it too. It is no mystery to me how “Happy Valley” has flourished all these years. Tailgating is serious business in State College, and Nittany Lions fans and supporters know how to get it done. Tailgating for “The Greatest Show in College Sports” might just be the greatest show in college sports.
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