Super Bowl Party Planning
Turn your living room into a field of dreams.
My husband Dominic works for Sports Illustrated and so on Sundays during football season, when the rest of America is slung up in bars, drinking draft beer and biting the meat off of teeny tiny chicken wings, Dom is fielding calls, planning coverage and trying desperately not to drown in a sea of e-mail.
Dom has attended the last five Super Bowls. But this year, instead of watching the big game from the press box, he will be in our living room. It's certainly warmer here, but not nearly as much fun.
So I decided that if Dom couldn’t go to the game, the game would come to him. And I went on a mission to turn our living room into a football field.
That mission began in the flooring section of my local home improvement store with a 6x8 piece of AstroTurf. A sweet sales associate named Jessica helped me roll it out and, upon hearing my story, made it her mission to ask every other person wearing an orange apron for more ways to recreate a stadium sideline. One guy suggested making a goal post out of PVC pipe—which would have been awesome—but I was too short on time. Undaunted, Jessica helped me find some Rust-oleum Professional Inverted Marking spray-paint for a faux 50 yard line, a big orange caution cone and even a water cooler like the ones they dump on the winning coach at the end of the game. When I got home, I spray-painted that bad boy on, found a plastic tee-looking thing at the bottom of my recycling bin, placed a toy football on it and waited for the compliments to come rolling in, which they did.
I don’t know what they will be serving at this year's game beyond the requisite hot dogs and beer. But I’ll be making these Veg-Head Sandwiches, thanks to chef David Guas of Bayou Bakery in Arlington, Virginia.
My motto is: If you can’t go big, go home and make big sandwiches.
There’s no penalty for holding the Veg-Head Sandwich, made with roasted veggies and slathered with sundried tomato pesto.
Veg-Head Sandwich with Sundried Tomato Pesto
Yield: 6 sandwiches
- 12 portobello mushrooms
- 2 red onions, sliced a quarter of an inch thick
- 1 Italian eggplant, sliced a third of an inch thick
- 4 red bell peppers
- 6 French bread rolls
To taste: Sundried tomato pesto, crumbled goat cheese, fresh basil, kosher salt, pepper and extra virgin olive oil.
Stack and serve.