Tailgating Season Kicks Off

September 2, 2009 11:45:06 AM PDT
College football season gets underway with this Saturday and that means tailgating fans will be gathering in parking lots all over the country for many weekends to come. That's particularly true at Big Ten schools that have many alums in the Chicago area. But why settle for the same old brats and burgers at your campus cookout? Chef Julius says you can make your tailgate a gourmet experience. To get you started, he shares his recipes for Grilled Arctic Char with Rainbow Pepper Coulis; Grilled Hangar Steak Tacos, and Maple-Vanilla Brined Pork Chops.You can also get more tips from Chef Julius as the football season rolls on. He'll appear on a new Saturday morning show, The Big Ten Cookout. The show, airing live at 9 am on the Big Ten Network, will feature chefs who challenge tailgaters with non-traditional cookout ideas.

Recipes:

Grilled Artic Char with Rainbow Pepper Coulis (Sauce)

Grilled Hangar Steak Tacos

Maple Vanilla Brined Pork Chops w/ Cinnamon Butter Glazed Apples

Starting September 19, Chef Julius drops in every other week to share delicious, easy grilling recipes that are great at the games and at home. He will join different tailgaters and taste their dishes and then try to enhance and introduce them to clever ways to better feed their guests. He will also teach college students to cook simple at-home dishes while serving up other savory recipes.

"When The Big Ten Network approached me about the show, I immediately saw the connection between football and high cuisine," says Chef Julius. "As a Chef and a tailgater, I have always had fun grilling at the games. A lot of the guys come out to show off their grilling skills and I plan to share fun, exciting recipes and techniques that can help them stand out in the parking lot. Let the games begin!"

You can catch Chef Julius' first tailgate on September 19 at Iowa and September 26 at Northwestern. For more information, visit www.taleof2chefs.com and www.bigtennetwork.com/cookout.

Chef Julius serves as owner of A Tale of Two Chefs and Executive Chef for Kehe Food Distributors. Inspired by his training at the Le Cordon Bleu Academie d'Art Culinaire de Paris and New Orleans School of Cooking, he specializing in "World Fusion" cuisine, carefully blending his French and Creole training with flavors and techniques from around the globe. As a Private Chef & Specialty Caterer, his company accommodates the culinary needs of celebrities, prominent Chicagoans, corporate clients and true foodies around the country.


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