Game Day San Francisco Style: Football and Feasting for Foodies
We’re so excited to welcome the big game to the Bay Area this year. Naturally, we’re hosting a big spread and inviting over all our friends.
The question: what to serve that reflects the fabulous food and wine traditions of Northern California? We’re not necessarily known for cheese dips, brats or spicy wings or BBQ. Many of our most famous food traditions have their roots in the cultures which make up of the Bay Area—from Italy to France to Asia, Latin America and beyond. And although we have a share of great home-grown brews and cocktail creations, it wouldn’t be a real NorCal football blow-out without wine.
With that in mind, we’ve collected some of our favorite recipes and San Francisco treats for you for a most San Francisco Bay Area game day. You’ll find pairings for each of the recipes courtesy of another favorite Bay Area original — Cartlidge & Browne — crafting delicious wines since 1981 from top North Coast wine appellations.
Cioppino has its roots in the vibrant San Francisco Italian-American community, originally concentrated in the North Beach area. Many of these immigrants were fishermen, and Cioppino started life as a thrifty puree of cooked vegetables and leftover fish pieces. The name means “little soup” in the Genoese dialect. It became a popular restaurant offering in the 1850s and continues to delight seafood fans, with plenty of fresh Dungeness crab, clams, scallops, meaty fish and mussels in a spicy tomato-based soup. It’s been a favorite of San Franciscans for generations.
Tadich Grill has been one of San Francisco’s most beloved seafood restaurants for over 160 years. Here’s their authentic Cioppino recipe, courtesy of Saveur magazine. Note: this recipe calls for white wine, but because we decided to pair it with Cartlidge & Browne Cabernet Sauvignon, we’re using a ½ cup of that wine instead.
Pair with Cartlidge & Browne Cabernet Sauvignon
No Cioppino is complete without grilled sourdough bread, made on a cast iron stovetop grill pan.
1 loaf great quality sourdough bread
¼ cup extra virgin olive oil
½ stick soft butter
3 cloves garlic, cut in half (optional)
Salt and pepper to taste
Heat the cast iron pan over burners set at medium high. Cut the sourdough into slices roughly 1” thick. Lay the sour dough pieces out on a sheet pan, and rub with the garlic (if using). If not using garlic, then generously brush each piece of bread with olive oil. Then butter each piece of bread. Flip and oil and butter the other side of the bread. Salt and pepper the slices.
Grill the bread just for about 45 seconds on each side, turning with tongs. Be careful not to burn the toasted bread. Serve with big bowls of cioppino.
Mission Street-Style Burritos
Before Mission Street in San Francisco was famous for hipsters and Google buses, it was known for its burritos. Mission Street-style burritos are distinguished by the fact that most (not all) leave out the rice. This recipe hails from across the Bay in Oakland, but it represents the Mission Street-style well. For a crowd, create a burrito buffet with an assortment of meats such as carne asada, grilled chicken and carnitas, black and refried beans, red and green salsas and a big bowl of guacamole and chips.
Pair with Cartlidge & Browne Merlot
Zuni Café’s world-famous Roast Chicken and Bread Salad
One of San Francisco’s most beloved restaurants is the Zuni Café on Market Street. It’s said that patrons would stage a revolt if this dish ever goes off the menu. For a sophisticated Super Bowl supper, roast up some savory chickens and serve the pieces on large platters atop the tangy bread salad. This recipe scales easily for a crowd.
Boudin Bakery Clam Chowder in a Sourdough Bowl
What’s better than a rich, creamy bowl of clam chowder? A rich, creamy bowl of clam chowder in a sourdough bread bowl, natch. San Francisco’s Boudin Bakery, famous for sourdough bread since 1849, has been delighting tourists and locals alike with this San Francisco treat. Any good quality round loaf of bread will work—you can even serve appetizer portions in small, hollowed out, round sandwich rolls.
Fill bread bowls with your favorite chowder recipe or try this one from Montgomery Fest that captures the flavors of San Francisco’s Boudin Bakery.
Pair with Cartlidge & Browne Chardonnay
Its-it has been around since 1928 and haven’t changed much since then. This cleverly named ice cream treat is a big scoop of ice cream sandwiched between two oatmeal cookies and covered in chocolate. You can even order them online (just in time for the big game). Our house favorite is mint, but bonus points for you if you get them in the colors of your favorite team.
Wright’s Pink Popcorn
No trip to the San Francisco Zoo is complete without a flamingo-pink brick of Wrights Pink Popcorn—produced by a local company since the 1940s and available at the Zoo, Stow Lake in Golden Gate Park and other places around San Francisco (no word on whether it will be available at Levi’s Stadium on Game Day). Unfortunately, there’s no way to order this neon treat online, but a shout-out is well deserved. In lieu of a pink popcorn brick, just pop up an extra-large vat of your own and season with these fancy flavors.
We’re loving these ideas from Food Network:
Brown Butter–Lemon: Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.
Garlic-Herb: Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.
Sriracha-Lime: Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt.