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Upgrade your watch party with these easy-to-make game day snacks and batched cocktails.

Chef Nina Compton’s Hot Fire Chicken and Roasted Jerk Corn
James Beard: Best Chef South Nina Compton is all about the heat on game day! Compere Lapin Bywater American Bistro in New Orleans suggests Hot Fire Chicken - spicy buttermilk chicken, bread and butter pickles, pickled mango, carrot and chayote slaw; and Roasted Jerk Corn - whole corn cob, jerk butter, ranch bread crumb, chili powder, lime.
Recipes: Compere Lapin

Chef Isaac Toups’ Boudin Balls & Piggies in a Blanket
Chef Isaac Toups, Bravo TV’s “Top Chef” season 13 “Fan Favorite;” owner of Toups Meatery  in New Orleans and author of Chasing the Gator – Isaac Toups & the New Cajun Cooking (Little, Brown) loves finger foods for game day snacks. Boudin Balls are crunchy sausage filled fritters, served with creole aioli and pickles. His Piggies in a Blanket are always a hit and feature pork sausage and cheddar served up in a puff pastry.
Recipes: Toups' Meatery

Chef Alex’s Crispy Potato Skins
Co-Chef Alex Meyer at Boia De in Miami took inspiration from his favorite local sports bar Flannigan’s to recreate an elevated version of his go-to gameday snack - Crispy Potato Skins topped with creamy burrata, caviar and grated hard-boiled egg.
Recipe: Crispy Potato Skins (credit: Boia De, Miami FL)

Chef Brian’s Cheeseburger Croquettes
Bring gameday snacks to the next level with Chef Brian Nasajon’s cheeseburger croquettes. These bite-size fried snacks are packed with flavor inside and out. Made with wagyu, aji Amarillo and bacon, they are sure to be fan favorites at the next watch party.
Recipe: Cheeseburger Croquettes

Chef Amy Mehrtens Fig & Goat Cheese Pizza
Chef Amy Mehrtens of Copper Vine, just a stone’s throw from the New Orleans Superdome, says flatbreads are the way to go for game day feasting because they’re easy to make and feed a lot of folks. Amongst his favorite is a   Fig & Goat Cheese Flatbread - fig preserves, goat cheese, micro arugula, balsamic glaze
Recipe: Copper Vine

Bayou Bar’s Boudin Chimichangas & Sticky Pork Rib Tips
Bayou Bar in New Orleans is where the New Orleans Saints franchise was christened in 1966, so it’s only fitting that Chef/Owner Brian Landry knows game day eats! Boudin Chimichangas are Cajun twists on the Mexican crispy snack and feature two boudin (a slightly spicy Cajun dirty rice style of sausage consisting of pork and chicken liver) stuffed chimichangas served with a side of pit house sauce. Sticky Pork Rib Tips are finger lickin good and feature pork brisket rib tips, slow cooked, then fried and served with spicy pepper jelly drizzled on top. 
Recipes: Bayou Bar

Chef Brooke’s Game Day Platter 
Beer Cheese & Pretzels, Shishito Pretzels and Fire Roasted Salsa
Elevate your game day platter with these fan favorite recipes created by Chef Brooke Mallory, executive Chef at Burlock Coast in Fort Lauderdale.
Recipes: For each dish can be found HERE

L.A. Jackson’s Drink 182 and Deviled Shrimp Dip
At L.A. Jackson, the bustling rooftop bar at Thompson Nashville, Lead Bartender Sally Gatza says large format cocktails are the way to go during games. The Drink 182 (Yields 10-12 cocktails) features a boozy concoction of Cathead vodka, Pimm’s, raspberry syrup, lime juice, grapefruit juice, ginger syrup, rosé, and club sodas.Executive Chef Nathan Duensing says dips and finger foods are perfect for game day because they don’t  require silverware and plates, and guests can graze throughout the game. The Deviled Shrimp Dip is a creamy seafood dip that Duensing recommends serving with endive and garnishing with caviar for a sophisticated and unique alternative to traditional dips.
Recipes: L.A. Jackson

Chef Michael Mina’s Punch Bowls
Pizza & Burger by Michael Mina gets straight to “The Punch” with their new tiki-inspired punch bowls. Perfect for elevating your game day, each bowl equals 128 ounces – fit for sharing with a large gathering of friends.
Recipes: Punch Bowls (credit: Fontainebleau Miami Beach)

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