Super Bowl Eats
Central Coast foodie destinations for the Big Game.
Written by Aja Goare
Photos by The Ritz-Carlton Bacara, Santa Barbara and Chef Rachel Ponce
Whether you’re a fan of the Chiefs, the 49ers or neither, the “Big Game” draws a massive audience, both in person and on television. For those who get in on the fun for a different kind of super bowl – perhaps a super bowl of dip – there are plenty of food and drink-related reasons to join in. Foodie fans who don’t want to be the kitchen quarterback for the big game can check out these events on the Central Coast:
- Beda’s Biergarten in San Luis Obispo is putting on a three-course German buffet that’s fit for a super appetite during the Super Bowl. Sink your teeth in to pretzels and sausage, schnitzel with Jäger and Rahm sauce, fries, Sauerkraut, red cabbage, green salad, and Spätzle, followed by dessert. Reserve your spot soon, as space is limited.
- The Ritz-Carlton Bacara, Santa Barbara offers an upscale, oceanside Super Bowl party where food and drink are just as attention-grabbing as the game, itself. Jr. Sous Chef David Buelna will present guests with dry rub harissa wings served alongside crudites a la Mexicana. Party goers will also enjoy two team-inspired dishes: a classic crab chowder for the San Francisco 49ers, known for its seafood, and a BBQ pulled pork sandwich for the Kansas City Chiefs, known for its barbecue. Craft cigars, top-notch spirits, special draft beers and buckets are also available. Reservations at the hotel’s on-site restaurants are recommended.
- The Pour House in Paso Robles is hosting a Super Bowl potluck party, where fans can bring their favorite snack and indulge in dips and wings made by new friends. TVs both inside and outside will be airing the game, while guests sample the various offerings and try the many different brews on tap.
- The Siren in Morro Bay is hosting a party, where football fans should find an uninterrupted view on one of 12 big screen TVs. Drinks, brunch, and fun is all on tap. Tables are first come, first serve, so plan to arrive early.
- Todo Bueno at the SLO Public Market is offering great food, wine, and draft beer all day while fans root for their team on one of three big screen TVs. They’re also offering football pools and prizes.
O Bar Braised Short Rib Empanadas
Makes about 60 empanadas
Recipe by Jr. Sous Chef David Buelna at The Ritz-Carlton Bacara, Santa Barbara
Indulge in the rich flavors and textures of these braised short rib empanadas, a culinary touchdown that elevates the traditional empanada to new heights. Tender, succulent short ribs braised to perfection are enveloped in a symphony of savory ingredients, creating a culinary experience fit for the most discerning palates.
INGREDIENTS
For the Braised Short Rib:
20 pounds premium beef short ribs, trimmed
3 yellow onions, finely chopped
1 cup garlic, minced
4 bay leaves
10 guajillo peppers, deseeded
3 ancho peppers, deseeded
3 Morita peppers, deseeded
5 vibrant arbol peppers
1 cup tomato paste
1 whole cinnamon stick
½ container artisanal beef base
½ cup premium apple cider vinegar
4 tablespoons fragrant oregano
4 tablespoons cumin, freshly ground
1 piece ginger, peeled and sliced
2 bottles Modelo beer
6 quarts filtered water
For the short rib empanada mix:
10 pounds pulled Short Rib
4 red onions, thinly sliced
1 quart Mama Lil’s peppers, hand-chopped
1 quart shredded Oaxaca cheese mix,
A pinch of salt
PREPARATION
Step 1
Season and sear premium beef short ribs to produce depth and complexity. Sauté onions and garlic until translucent. Carefully deglaze pan with Modelo beer, reducing liquid to a concentration. Introduce guajillo, ancho, and Morita peppers, along with arbol peppers. Add tomato paste, cinnamon stick, oregano, cumin, ginger, beef base, and apple cider vinegar, and stir to combine. Pour filtered water into pot and simmer gently for 1 hour. Carefully purée chili mixture until smooth and velvety texture is achieved. Strain elixir through a fine sieve, return it to pot with short ribs, and allow it to infuse with flavor until tender. Season short ribs to taste.
Step 2
For the short rib empanada mix, combine pulled short rib with red onions, chopped Mama Lil’s peppers, and the Oaxaca cheese mix. Season mixture with a pinch of salt.
Step 3
To assemble the empanadas, preheat oven to 400 degrees F. Carefully fill each empanada dough circle with a generous portion of Short Rib Empanada mix. Fold dough over filling to create crescent shape, and seal the edges with a flourish. Arrange assembled empanadas on a parchment-lined baking sheet. Gently brush tops of empanadas with egg wash to promote browning in oven. Bake empanadas until golden-brown, about 15 minutes. Alternatively, empanadas can be fried in medium heat for crispier exterior.
Blooming Onion
Serves 6
Recipe by Chef Rachel Ponce
Popping blooming onions make for a delicious game day appetizer. Packed with flavor and served individually, guests are sure to keep reaching for more.
INGREDIENTS
16 cipollini onions
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon old bay seasoning
1 teaspoon salt
½ teaspoon black pepper
1 cup buttermilk
Vegetable oil, for frying
PREPARATION
Step 1
Peel outer layer of onions and cut off tops and bottoms. Carefully remove skin, keeping onions intact*. Slice each onion vertically, making sure not to cut all the way through. Onion layers should remain attached at the bottom. In shallow bowl, combine flour, garlic powder, old bay, salt and black pepper. Mix well.
Step 2
Pour buttermilk into separate shallow bowl. Dip each onion into buttermilk and coat well. Place onion in flour mixture, pressing gently to coat all layers. Shake off excess flour. Repeat process for each onion, then let rest for about 5 minutes.
Step 3
Heat vegetable oil in a deep pot or fryer to about 375 degrees F. Carefully lower each onion into hot oil, one at a time. Fry about 4-5 minutes, or until golden brown and crispy. Use slotted spoon or tongs to remove fried onions from oil and place on paper towel-lined plate to drain excess oil. Serve hot and enjoy with dipping sauce, like ranch or spicy mayo.
*Soaking onions in warm water can make it easier to remove skin.
Buffalo Chicken Potato Skins
Makes 12 halves
Recipe by Chef Rachel Ponce
Add a little spice to the snacks with this savory recipe. The starchiness of the potato helps balance out the kick from the buffalo sauce, making for a zesty and hardy appetizer.
INGREDIENTS
6 Idaho potatoes
2 cups cooked and shredded chicken
½ cup buffalo sauce
¼ cup melted butter
½ cup shredded cheddar cheese
¼ cup chopped green onions
Ranch or blue cheese dressing, for serving
PREPARATION
Step 1
Preheat oven to 400 degrees F. Scrub potatoes clean and pat dry. Pierce each potato several times with fork. Place potatoes directly on baking sheet and bake about 45-60 minutes, or until tender when pierced with a fork.
Step 2
Remove potatoes from oven and let cool a few minutes until safe to handle. Slice each potato in half lengthwise. Use spoon to scoop out most of the flesh, leaving thin layer of potato inside skins. Combine in bowl shredded chicken and buffalo sauce. Toss until chicken is evenly coated.
Step 3
Brush inside and outside of each potato skin with melted butter. Place potato skins back on baking sheet, skin side down. Fill each skin with spoonful of buffalo chicken mixture. Sprinkle shredded cheddar cheese over top each potato skin. Bake filled potato skins about 10-15 minutes, or until cheese is melted and bubbly. Remove tray from oven and sprinkle chopped green onions over top. Serve hot with a side of ranch or blue cheese dressing for dipping.
Spinach and Artichoke Wontons
Makes 24
Recipe by Chef Rachel Ponce
A downfall of communal dips – especially post pandemic – is the double dipping that can occur. Avoid the second scoop with individual spinach and artichoke wontons.
INGREDIENTS
1 cup fresh spinach, chopped
½ cup canned artichoke hearts, chopped
½ cup cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
1 clove garlic, minced
¼ teaspoon red pepper flakes
Salt and pepper to taste
24 wonton wrappers
Vegetable oil for frying
For the dipping sauce:
¼ cup mayonnaise
1 tablespoon sour cream
1 tablespoon lemon juice
½ teaspoon garlic powder
Salt and pepper to taste
PREPARATION
Step 1
In mixing bowl, combine all primary ingredients except wontons and vegetable oil. Mix well until evenly incorporated. Lay out a wonton wrapper on clean surface. Place 1 teaspoon of spinach artichoke mixture in center of wrapper. Dip your finger in water and lightly wet edges of wonton wrapper. Fold wrapper in half to form triangle shape. Press edges together firmly to seal wonton. Repeat process with remaining wrappers and filling until all wontons are filled.
Step 2
Fill large pot with vegetable oil and heat over medium-high heat until it reaches 350 degrees F. Alternatively, deep fryer or air fryer can be used. Carefully drop wontons into hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Use slotted spoon or tongs to remove wontons from oil and transfer to paper towel-lined plate to drain excess oil.
Step 3
In small bowl, whisk together all dipping sauce ingredients until well-combined. Serve spinach artichoke wontons hot with dipping sauce on side.
Chef Rachel Ponce is Edible Magazine San Luis Obispo’s resident chef and recipe developer, and head of the popular Edible Test Kitchen. Rachel is also the chef and owner of Pair With, specializing in custom pairings that originate with the wine list as the source of inspiration for the recipes. She champions the thought that when one uses similar flavors in the wine, it detracts from the wine and changes it, sometimes completely. Rather, by using contrasting flavors to elevate the wine, the palate craves another bite, followed by another sip.
