HIKE TO STEW LEONARD'S AND SCORE A TOUCHDOWN AT YOUR SUPER BOWL PARTY

NORWALK, Conn., Jan. 19, 2009 – After Thanksgiving, Super Bowl Sunday is the largest day for food consumption, according to The Food Institute. It is also the No. 1 at-home party day of the year. Whether you are a football fan, or just like watching the new commercials, everyone can agree on one thing: the food!

Super Bowl XLIII kicks off at 6:28pm on Sunday, February 1st at Raymond James Stadium in Tampa Bay, Fla. Stew Leonard's can help tackle your party planning with everything needed for a Super Bowl food fest, making you an MVP with your guests.

"You don't want to be fumbling in the kitchen, so to stay off the sidelines, focus on finger foods and avoid anything too fancy," says Chef George Llorens, Stew Leonard’s Executive Chef. “Stew Leonard’s can help you line up a winning team of freshly-prepared dips, party platters, entrees and desserts for your guests.”

Since a game can last up to four hours with food served throughout, Chef George suggests the following Super Bowl game plan and menu:

Super Bowl Game Plan

• Preparation wins the game – make a checklist of items to buy so you don't forget anything, from the food and beverages to paper plates and utensils for easy clean up.
• Make sure to warm up – prepare as much as you can before your guests arrive, so you can relax and enjoy the game.
• Avoid food fumbles – to encourage guests to mingle during the breaks in the action, serve food in stages, and focus on "finger foods" that can easily be eaten without utensils.
• Focus on your MVP (Most Valuable Platter) – Perfect one dish that becomes your signature item that your guests look forward to from year to year.

Super Bowl Menu Chef George recommends serving food in four stages:

Pre-Game
As guests arrive, have snacks already set up. A rule of thumb is to have three snack choices for every six guests invited. First round picks include:

• Stew's hand-made kettle-style potato chips accompanied by Stew Leonard's freshly-prepared dips;
• Assortment of cheeses and crackers;
• Tortilla chips served with Stew Leonard's freshly-prepared salsas, guacamole and seven layer dip.

• Stew Leonard's award-winning Chicken Chili;
• BBQ Ribs and Buffalo Wings;
• Sushi and shrimp platters.

• Italian-style lasagna and meatballs;
• Three-foot grinders;
• Oven-ready fresh pizzas.

Second Half
The second half of the game is the perfect time to bring out the sweets. Chocolate cheers everyone up, no matter how the team you are rooting for is doing. Cookies and brownies are always crowd pleasers, as are Stew Leonard's football cakes and cupcakes.

If cooking is not part of your game plan or you need team assistance, Stew Leonard's catering consultants are on hand to take orders by phone and can arrange to have your orders picked up on game day—Norwalk: 203-750-6168; Danbury: 203-790-8030; Newington: 860-760-8100; Yonkers: 914-375-4712.

Here are some of Chef George's favorite Super Bowl recipes:

California Guacamole Dip
From Stew Leonard's Winning Recipes Cookbook
2 large ripe Haas avocados, peeled, halved, and pitted
Juice of 1 lime
¼ cup finely minced onion
2 tablespoons minced fresh or canned Serrano or jalapeno chilies
¾ cup peeled, seeded and coarsely chopped tomato
¼ cup chopped fresh cilantro leaves
½ teaspoon salt
1/8 teaspoon freshly ground black pepper

In a medium bowl, place the avocados and lime juice. Slice the avocados into chunks. With a fork, coarsely mash the avocados. Add the onion, chilies, tomato, cilantro, salt and pepper, mixing until well blended. Makes 6 servings.

Award-winning Three-Bean Chicken Chili
From Stew Leonard's Winning Recipes Cookbook
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, diced
2 cloves garlic, minced
1 ½ pounds ground chicken, preferably thigh meat
1 can (28 ounces) crushed tomatoes
1 tablespoon light chili powder
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon chipotle paste
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 can (15 ounces) small white beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 ½ cup corn kernels, fresh or frozen and thawed
¼ cup fresh cilantro, chopped

In a stockpot, heat the oil over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for 2 minutes. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt, and black pepper. Stir to mix well and cook for 10 minutes. Add the broth and bring to a simmer. Reduce the heat to low, cover, and cook for 30 minutes. Add the white beans, pinto beans, and black beans and cook for 15 minutes, or until the flavors are well blended. Stir in the corn and cilantro and cook for 2 minutes. Makes 12 servings.

Easy Italian Chicken Wings
From Stew Leonard's Winning Recipes Cookbook
24 chicken wings (about 3 pounds)
½ teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Italian seasoning
1 large garlic clove, minced

Preheat the oven to 400ºF. Remove and discard the tips of the chicken wings. Cut each wing through the center joint. Place the wings in a large, shallow baking pan and sprinkle with the salt. Bake the wings for 15 minutes. Meanwhile, in a small bowl, combine the vinegar, honey, seasoning, and garlic. Carefully remove the wings from the oven and coat with the sauce, turning the wings as you coat them. Bake for 20 minutes more, or until cooked through. Makes 24 wings (6 servings).