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Eat and Drink This: Super Bowl Sunday

By Carrie Becker in Food on Feb 3, 2010 7:00PM

In lieu of our regular Wine Wednesday post, we found it much more fitting to focus on the colossal eating and drinking occasion that is the Super Bowl. Unfortunately for Chicago, we can't say 'we almost made it' or even whisper a word of smack talking to our buddies, but we will find a way to chest-bump and guzzle booze with the best of them. Here are some of the drinks and eats the Chicagoist Staff plan to indulge in...and some are just indulging in drinking (guess, Monday will be a slow one at Chicagoist).

"Mushroom Fondue. Get some pretzel bread and dip away! I'm pairing it with Coppola Rosso."
Rob Christopher

"Two years ago we threw a chili cook-off at my house. Last year we did a wing-off. This year we'll combine the two for a chili and wing showcase. I'm not skilled at the Superbowl food category, so I'll just provide the chips and alcoholic beverages."
Veronica Murtagh

"We'll be going to friends' in Buffalo Grove...their spread is going to include stone crab claws and shrimp cocktail from Bob Chinn's, BBQ brisket and pulled pork from Smoque and Lou Malnatti's pizza plus the usual chips and dips, cookies & brownies, etc."
Benjamin Lipsman

"The dip I'm making is really easy. I think it's on the back of the Rotel Tomato can. Recipe Ingredients: 1 can Rotel Tomatoes, 16 oz. Velveeta Cheese, 1 roll of Jimmy Dean's original sausage. Directions: First brown the meat in a skillet or pan. Melt the cheese in a separate pot, then mix in the drainedRotel tomatoes into the cheese. Add the browned meat and stir for a few minutes until hot. Serve with tortilla chips."
Betsy Mikel

"I'm making my Caipirinhas (e.g. L-Stop Caipirinhas)! Drink up!"
Laura Stolpman, 2009 Award-winning Caipirinha Mixologist

"The game is just background noise to me...This year I'm going to try this recipe for "Fig and Walnut Tapenade with Daikon Rounds" by Christina Pirello (for those who don't need to bring a 'crowd pleaser' to their party). As for a drink, I'd say the Raspberry Ale by Dark Horse Brewery (which is not too fruity)."
Megan Tempest

"I make gumbo every year."
Chuck Sudo

"Well, as a Saints fan, I'd go with red beans and rice or Jambalaya. There's making it from scratch but if you have to use a box, Zaitaran's is the way to go. Paulina Meat Market has some great andouille sausage, too. Or, just get a whole bunch of food from Popeyes. For drinking, any of the Abita beers, but i love the Golden, which I can find here at Binny's. Amber is good and I have a soft-spot in my heart for Jack-imo IPA."
Marcus Gilmer

"Since I will be surrounded by Colts fans (also married to one), I am going to try to replicate Peyton Manning's favorite after-game haunt St. Elmo's spicy Shrimp Cocktail. This cocktail sauce is seriously, 5-alarm spicy. Then I will redeem Indy from the mediocre wing offerings by making a twist on Hot Wings with homemade blue cheese dressing (thanks to L-stop). With all this spice and the need to get sauced, I'm heaving-up the alcohol level with Dexter its really much cooler to wear a mustache and drink."
Carrie Becker

What are you drinking and eating this Sunday?