Inside Chef Floyd Cardoz’s Killer Tailgates
We’re counting down the final days to Super Bowl LIII, when the Los Angeles Rams take on the New England Patriots at the Mercedes-Benz Stadium in Atlanta.
Elaborate, indeed: Cardoz et al. partake in magnums, typically from Bordeaux, while feasting on an array of dishes like aged rib eyes, Kobe beef, lamb racks, brisket and sushi made to order. For this particular party, Cardoz serves up short rib burgers with foie gras and truffle sauce.
“It always varies,” he continues. “We have hamburgers and hot dogs but no one eats them.”
At another tailgate, the food served depends on who’s playing. “It’s six guys who do all the cooking—it’s a whole production,” says Cardoz. “If it flys, it frys” was the theme for a Giants - Eagles game. “Any bird possible—quail, duck, chicken or turkey—was available.”
For another game against the Cincinnati Bengals, the theme was game meat. “We had a burger station at the end,” recalls Cardoz. The bar for this tailgate is also fully stocked with every top-shelf liquor imaginable.
On the menu for this Sunday’s match-up, Cardoz likes to make something inspired by the opposing teams. “I make a mean clam chowder. When the Patriots played the Giants, I made both Manhattan and New England clam chowder.”
Hero image courtesy of Flickr/@eugenuity.
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