Throw a Soup-er Bowl party
Let your guests Bear down on a buffet of chilis, soup and chowder
Thanks to our against-all-odds Bears, we're all bowl bound come Sunday. While the Monsters of the Midway triumphantly carry their NFC Championship to Super Bowl XLI in Miami, those of us left behind can enjoy a Soup-er Bowl Sunday while gathering in front of TV screens to cheer on the orange and blue with bowls of chili, gumbo, chowder and/or soup served at local eateries and renamed in honor of our gridiron heroes.
No more tales about bears eating bowls of porridge when your Soup-er Bowl party can feature a lineup of Bears-appropriate chilis and soups including Brian Urlacher Hot-As-Can-Be Chili, Rex Grossman Defying-Tradition Chili, Robbie Gould High-Kickin' Chili, Thomas Jones Lean and Mean Minestrone, Lovie Smith Southern-Drawl Gumbo and Cedric Benson Smooth-But-Sassy Chowder.
No more tales about bears eating bowls of porridge when your Soup-er Bowl party can feature a lineup of Bears-appropriate chilis and soups including Brian Urlacher Hot-As-Can-Be Chili, Rex Grossman Defying-Tradition Chili, Robbie Gould High-Kickin' Chili, Thomas Jones Lean and Mean Minestrone, Lovie Smith Southern-Drawl Gumbo and Cedric Benson Smooth-But-Sassy Chowder.
A Soup-er Bowl party should be as simple as the Bears defeating the Saints.
(AP)
A Soup-er Bowl party should be as simple as the Bears defeating the Saints.
There's no need to fumble just because Super Bowl parties now represent the No. 1 at-home party event of the year, surpassing New Year's Eve.
"Bears fans have waited 21 years for this event, so don't blow it by being in the kitchen working instead of in front of the TV with partygoers watching the game," advises Brett Stein of Catering by Michael's in Morton Grove. "Be extremely prepared and organized so you can have fun Sunday -- the day's about enjoyment."
You have plenty of time to score a Soup-er Bowl touchdown. Here's your game plan:
By tomorrow, at the latest, determine your menu -- specifically, which chilis and soups you are going to prepare or assign to party attendees. Be mindful of guests who are trying to adhere to their New Year's resolutions to eat healthier and drink less by providing a soup such as Thomas Jones Lean and Mean Minestrone, created by Weight Watchers, or a chicken chili; fresh fruit or vegetable trays; munchies such as pretzels with mustard dip, baked chips with fat-free sour cream dip and baked pita chips with salsa; and cold bottled water, diet soda, seltzer and nonalcoholic beers.
By tomorrow night, call or e-mail attendees responsible for preparing chilis or soups (asking them to bring their contribution in crock pots for reheating) and those responsible for bringing store-bought desserts (cakes, cupcakes and cookies decorated with Bears colors and logos). Ask all attendees to bring their favorite drinks in coolers loaded with ice.
By Friday, purchase all ingredients so you can prepare chilis and soups early Saturday for easy reheating on Sunday.
On Saturday morning, prepare chilis and soups and take stock of how many coolers and how much ice you need.
On Saturday afternoon, purchase Bears-themed items and balloons for decorations; alcoholic and nonalcoholic drinks, including coffee; crackers, flatbreads, pita chips and tortilla chips to go with soups; plastic bowls and spoons; football-themed plates and napkins; coolers; and trash bags and towels to strategically place for self-service cleanup and messes. Buy or make several gag awards for some competition (for example, who does the best Super Bowl shuffle and who can name the most '85 Bears the fastest).
On Sunday, make a last-minute run for more ice and anything overlooked. If space permits, set up two viewing rooms -- one for serious football fans and the other for commercial watchers, talkers and kids. By an hour before your guests arrive, have your decorations up, your chilis and soups reheating, and your food and drinks ready. Also be sure you have outlets to handle crock pots brought by guests.
"Encourage your guests to eat a lot and not to drink and drive," Stein reminds. Be sure to provide lots of hot coffee, and, when needed, designated drivers, cab fare or your sofa for over-imbibers.
Your Soup-er Bowl buffet can include three tasty chilis:
Brian Urlacher Hot-As-Can- Be Chili, created by Jimmy Bannos of Heaven on Seven. Bannos, the king of hot, says the success of his chili depends on its unusual spices and chile powders (available at the Spice House and Jewel-Osco). He prefers using Lone Star beer, but says any brand will work. Bannos suggests bowls of shredded Cheddar cheese, sour cream, crushed tortilla chips, salsa, and washed and rinsed Great Northern, kidney, black and pinto beans, which guests can add to the chili.
Rex Grossman Defying-Tradition Chili was created by Foodstuffs Gourmet Foods & Catering. Jay Liberman says Foodstuffs' best-selling chicken and basil Chili, available ready made at four north suburban locations, is "loaded with flavor, but not fat and calories." Flatbread is the perfect accompaniment.
Robbie Gould High-Kickin' Chili, created by Klaus Fritsch, co-founder of Morton's the Steakhouse, must be prepared and cooled at least 24 hours in advance of being reheated and served. Chris Rook, Morton's corporate chef, says chuck roast gives the chili "little bits of steak that melt in your mouth." Though he prefers spicy hot Bush beans, Rook says the chili can be tempered with milder beans.
Other Soup-er Bowl possibilities are Lovie Smith Southern-Drawl Gumbo and Cedric Benson Smooth-But-Sassy Chowder. Both are the dual creations of Don O'Machel, executive sous chef at Stewart's Bar & Grille in Buffalo Grove, and Stein. Okra and South-American linguica sausage are optional in the heavily-spiced gumbo that requires its roux (combination of peanut oil and flour) be cooked until it's dark brown (about 30 minutes). Chopped canned chipotle chiles add unique kick to the corn chowder.
Bear down early so that your Soup-er Bowl can be as memorable as the Super Bowl.
Sandy Thorn Clark is a Chicago-based freelance writer.