With sweltering temperatures in Los Angeles and SoCal topping out in triple digits it’s hard to think about fall and football but a recent press release caught the eye about a bunch of local chefs who want to share a few of their favorite munchibles for fans glued to the tube during the upcoming gridiron or exhibition season. Don’t forget to lay in the beer, soda and other adult beverages (of course you won’t). Some of these snacks may be hard to duplicate so you might want to go to the restaurant and check them out and ask the chef for some how-to tips. Of course even non-football fans might enjoy noshing on them, too. Check out the video for even more ways to nibble your way through a football game.
- Dia de Campo has a Queso Fundido that pays homage to traditional queso, but with a twist thanks to Chef Ken Johnson who incorporates unexpected ingredients like pork belly, pineapple, and habanero mustard. Try it, you’ll like it.
- Sushi Roku’s (Santa Monica, Hollywood, Pasadena) is now serving Edamame Hummus with crispy pita and Nori Senbei (seaweed crackers flash-fried in rice paper) with wasabi cream sauce for a twist on n chips and dip. It’s easy to do at home.Little Sister and Wildcraft–two super hot spots for the Millennials run by Executive Chef Tin Vuong offers a version of Beef Tendon Chips—Little Sister’s is accompanied by red curry spice, while Wildcraft’s is dusted with smoked paprika, citrus, and oregano. Sounds yummy for the tummy.
- Plan Check Kitchen + Bar–the impossibly hot spot on Fairfax in WeHo where the young and restless congregate suggests an an exotic mix of Veggie Chips with avocado dip just like Executive Chef Ernesto Uchimura creates. If you’d rather get out of the house, Plan Check Fairfax will broadcast all football happenings with NFL Sunday Ticket and Red Zone, while Sawtelle and Downtown will show all local games during the season.
- EP & LP in West Hollywood has a a Fijian-inspired dish served exclusively on the LP rooftop, the L.P. Nachos (a modern take on Miti, a coconut relish). Louis Tikaram, Australia’s 30-year-old Fijian-Chinese-Indian rising star chef, simmers chicken in coconut cream, and serves the dip with cassava crackers, lemongrass, and chilies.
Of course there’s always the all-time favorites potato chips and sour cream dips, salsa and tortilla chips, pretzels and other out of the box treats. Or you can always order out from your favorite Chinese parlor and just kick back and watch the action.