AN­DREW ZIM­MERN

From sta­dium eats to his new show

Albuquerque Journal - Parade - - Healthy - Visit Pa­rade.com/zim­mern to find out about his sur­pris­ing road to suc­cess.

What can fans at the Su­per

Bowl ex­pect, food­wise? My teams and I have been work­ing on six or seven dif­fer­ent sig­na­ture events at the Su­per Bowl. We’re throw­ing a party for the world, and a lot of at­ten­tion is go­ing to be fo­cused on Min­nesota. We want to make sure we have great food that rep­re­sents all our great tra­di­tions here. I’m also on the board of the Taste of the NFL, which throws the Party With a Pur­pose, one of the big­gest events up food bank shelves in NFL cities across the coun­try. It was started here in Min­nesota the last time the Su­per Bowl was here [in 1992].

What are some tasty high

lights? For our VIPs at the Delta Sky360 Club [at U.S. Bank Sta­dium] we’re do­ing lob­ster corn dogs elote style—brushed with may­on­naise and sprin­kled with cotija cheese and chile-salted lime. And at the Min­neapo­lis Ar­mory the day of the Su­per Bowl, we’re do­ing huge vats of booyah. That’s a stew that’s been cooked here for 100 years that came from French and Bel­gian im­mi­grants and is like a gi­ant ev­ery-kind-of-meat, ev­ery-kind-of-veg­etable and rice stew. So, keep­ing it real and Min­nesotan.

What does game-day en­ter­tain­ing look like at your

house? Well, it’s win­ter­time in Min­nesota. It’s cold, so I al­ways greet guests with a hot mug of soup as they walk in the door. I usu­ally do a cou­ple of dishes with trays to keep food warm. Some­times, I’ll have turkey hang­ing on a string in the 3-foot-long marsh­mal­low sticks and put out hot dogs and bratwurst and buns and stuff by the Tell us about your up­com­ing new show, The Zim­mern List. It’s a fast-paced half-hour show tak­ing peo­ple to the places I love to go when the cam­eras aren’t on. I want to show peo­ple, if you have a day or two in Port­land, Maine, or Rome, here are the places you should go and what you should do. It pre­mieres March 13 on Food Net­work.

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