FARRAGUTPRESS THURSDAY, SEPTEMBER 26, 2013 • 1C
Party time Fall games open up opportunities to tailgate
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TAMMY CHEEK tcheek@farragutpress.com
It’s football time in Tennessee, and Farragut area tailgaters are all ready to get together. Members of Fox Den Country Club in Farragut and their guests, for example, can head over to the Club for its tailgating event. “We have parties before and after the game,” said Dave Largent, general manager FDCC, which has been hosting these events for the past three years. “For 30 minutes prior to kick off and 30 minutes after the game is over, we have on all our TVs, and we have a special slider menu and happy hour pricing,” Largent said. He added if the game is on pay per view, its members might watch it at the country club. Fox Den usually has between 20 to 100 people who attend these events, depending on the game, he said. “They socialize, eat, drink and watch the game,” Largent said. “I think they enjoy the setting, the camaraderie and they don’t have to clean up after themselves.” He said the parties are part of the club’s normal service. “It’s not unusual for us to put together something like that,” Largent said. Knoxville resident David Lawson, who works in Farragut, said he See PARTY on Page 4C
West Knox County residents Jessica Willis and Keith Barber attend a tailgating party hosted by David Lawson. Photos by Tammy Cheek/farragutpress
2C • FARRAGUTPRESS THURSDAY, SEPTEMBER 26, 2013
LET’S TAILGATE!
Grilled Super Chicken Easy Wings with Roquefort Dip Sangria Pamela Treacy's
One 750 ml bottle of dry white or red wine One 12 oz. can of Fresca soda Fresh or frozen Fruit, cut or sliced. Use what you have: peaches, strawberries, apples, lemons, oranges, limes.
3 lbs. chicken wings, cleaned and trimmed Select wings of roughly equal size for evenness of cooking. Blue Cheese Dip Marinade: 1/2 cup Mayonnaise 1/3 cup vegetable oil 1 clove garlic, minced 1 clove garlic, minced 1 tablespoon onion, grated 1/4 teaspoon cayenne 1 teaspoon fresh thyme, chopped 1 teaspoon chili powder 1 tablespoon red wine vinegar 1 teaspoon oregano 1/3 cup blue cheese, crumbled 1 teaspoon kosher salt 2 tablespoons red wine vinegar
Directions Pour liquids into 1 gallon container. Add fruit. Stir. Serve over ice or chilled without ice. Enjoy. Makes slightly more than 8 cups.
Directions Preheat the barbecue on high. Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large re-sealable bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat. If using rotisserie basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to high. If using lower burners, set to medium. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour. If cooking directly on well oiled cooking grids, turn heat to low, and cook, turning frequently until golden brown and crisp, 30 - 45 minutes. Use an instant-read thermometer to ensure that all wings are cooked through and ready to eat. Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots. Serves 6-8 people.
Smothered
Veggie Burritos 1/4 teaspoon garlic powder 2 medium-large high-fiber flour tortillas with 110 calories or less 1/3 cup red enchilada sauce 1/3 cup shredded reduced-fat Mexican-blend cheese
1 cup chopped zucchini 1 cup chopped red bell pepper 1 cup chopped onion 2/3 cup fat-free refried beans 1/4 teaspoon cumin 1/4 teaspoon chili powder
Directions Preheat oven to 400o F. Spray a baking sheet with nonstick spray. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add zucchini, pepper and onion. Cook and stir until softened, 10 to 12 minutes. In a microwave-safe bowl, thoroughly mix refried beans, cumin, chili powder, and garlic powder. Microwave for 1 minute, or until hot, and stir. Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm. Lay tortillas flat and divide the bean mixture between the bottom halves. Top with cooked veggies. Fold in the sides of each tortilla and tightly roll it up around the filling. Place seam-side down on the baking sheet, side by side. Top with sauce and cheese. Bake until cheese has melted and burritos are hot, 2 to 3 minutes. Makes 2 servings.
Smoky Salsa 5 large Roma tomatoes, halved 1 small red onion, cut into thick slices 3 scallions, white and light green parts only 1/3 medium bunch of fresh cilantro, tough stems removed
Snazzy
Apple
1 garlic clove 1 teaspoon canned chipotle peppers 1 teaspoon apple cider vinegar 1 teaspoon salt 1/4 cup Chicken Stock
Lemonade
Directions Prepare the grill for medium-heat grilling. Grill the tomatoes, onion slices and scallions about 3 inches from the heat until partially charred, turning occasionally. (The onion will take the longest.) Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give it a slightly smoky flavor. Mince the garlic cloves in a food processor fitted with the metal blade. Add the grilled vegetables and cilantro, chiles, vinegar, salt, and stock and process to a puree. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Pour into a storage container and let cool. Refrigerate until ready to use. Makes 2 cups.
2 to 3 cooking apples, unpeeled, chopped into small pieces Sugar, to taste Juice of 1 lemon Sparkling water (to serve) Ice
Directions Put the apples into a saucepan, cover with cold water, bring to a boil and simmer until soft. Strain, pressing the pulp through the strainer with a spoon. Add sugar to taste, stir until dissolved, then let cool. To serve, pack a pitcher with ice, half-fill the glass with the apple juice, add the lemon juice, and top with sparkling water.
Enjoy
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LET’S TAILGATE!
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4C • FARRAGUTPRESS THURSDAY, SEPTEMBER 26, 2013
LET’S TAILGATE!
Photo submitted
From left: Kelly Wayland, Ronni Stockton, Shannon Woods, Allison Overcash and Kristin Grove
Party From page 1C
tailgates with 15 to 20 family, friends and friends of friends at one of the parks along Lake Avenue. “Tailgating, for us and most people, is just a pre-game ritual,” he said. “It happens every week in the same area with the same group of friends. “Most of the people in the area
occupy the same spots after the game,” he added. “It’s a great time to unwind and have a good time,” Lawson said. He said they always get together before the game and, most of the time, after the game to wait for the traffic to wind down. Lawson said he mostly enjoys getting together, talking with friends, watching early games and playing cornhole. He also joins friends at the Vol Navy gath-
erings. “You drive your boat [usually a large boat] and park it at the Volunteer Landing,” he said. “Some people go up a day or more early and sleep on their boat.” There are others, however, who prefer to tailgate at home. For example, Farragut resident Rita Holladay said, “If we’re not going to the game, we just put a blanket on the floor in front of the TV, and we’ll picnic in front of it.
“We’ll get our supplies – orange and white – and have a tailgate at home,” Holladay added. “I think if we don’t do that and they [the team] lose, it’s my fault [laughs].” Lisa Pullen said she and her husband, Jerry, also have their tailgate event at home. “I have parties at my house,” she said, noting she usually has about 20 attend. Other times, she may go to someone else’s house.
“Everyone kind of brings pot luck,” she said. “We tailgated this past weekend. “Before the game, about 10 of us were there,” Pullen added. “We usually don’t go to the games. We’re big Alabama fans.” She added her family also supports the Farragut Admirals. Pullen said her favorite tailgating fare is dips, chips and wings.
Photos submitted
Clockwise from top left: 1, Friends, food and good company, left to right: Marion and Debbie Dougherty, Brad and Kristen Roach with Roger and Laura Sayers. 2. Friends enjoy game day with Kristi Bible and Family at their Tailgating party. 3. Shannon Woods and Kelly Wayland. 4. Family fun on game day for Marco, Heather, Gian, & Jack Esposito. 5. Ben Steiner and Kristin Grove
LET’S TAILGATE!
FARRAGUTPRESS THURSDAY, SEPTEMBER 26, 2013 • 5C
Keys to football party success Know your playing field
Your home is only so big, and that mea ns you will have to limit the number of people you can invite. Crowding too many people into the hou se can be uncomfortable and dangero us, never mind trying to talk and hear above the cacophony of too many people. Take inventory of how man fortably. You may need to move out y you can seat comlarger furniture and move in folding chairs if you plan to accommodate more guests. You may be able to hook up the television outside and host an outdoor event in the yard. This will enable even more people to attend.
Establish your play book
Will this be a chips-and-dips type of party or will you be offering more sub stantial fare? Is it adultsonly or are guests able to bring their kids along? Make a list of questions that need to be answered and set up the party parameters. This way you will know what to stock up on in adv ance. Consider allocating a separate room in the house for kids' play or for adults who are there for the social aspect of the party and will not necessarily be glue d to the television.
Check your equipment
If yours is a TV that has seen better days or doesn't offer the high-definiti on picture guests have come to expect, this may be the time for a new flat-screen. If buying new isn' t a possibility at this time, there are centers that will rent electron ics.
Watch the clock
Hardcore fans will not want to miss any of the action. Therefore, refreshmen ts and other components of the party will have to coordin ate to the timing of the game. Do the bulk of food preparation before kickoff and allow guests to min gle and fuel up before the game star ts. Sav e finger foods and other snacks that are easily accessib le for when the game starts. Guests can take a break at halftime and grab food and beverages that are set up buffet-style in another room. Hos ts and may want to consider serving as food hostesses also "butlers" and constantly come out with new finger foods on trays and go around the room to ensure ever yone doesn't miss a moment of the game.
Don't run interference
There's not much entertainment that needs to be scheduled on game day apart from the game itself. Ensure that the television is situated so nobody's view is obstructed and that people moving in and out of the room need not cross in front of the TV to get food or use the restroom . While it may be customary to decorate your home with a few decorations, ensure any decorations do not obstruct views of the game. To make things comfortable for the largest number of people, conside r having two TVs tuned into the game running in separate room s. This way, guests can mingle and not be tied to one area.
6C • FARRAGUTPRESS THURSDAY, SEPTEMBER 26, 2013
LET’S TAILGATE!