A Day at the Races
As seen in Main Line Today, May 2005

Putting together a terrific tailgate

If you want to follow this year’s theme—’20s, ’40s, ’60s—here are suggestions from Scott Walsh, owner of award-winning tailgate caterer J. Scott Catering. “Think home-style food for the ’60s portion of the theme,” he says. “If it’s a cold day, have hot chocolate with Bailey’s in Thermoses.”

Drinks

Mint Juleps
Sangria with fruit
Margaritas



Main Dishes

Fried chicken

Macaroni and cheese

Chicken and cheese fondue

Thinly sliced marinated flank steaks with horseradish sauce and rolls

Sliced apple cider-marinated pork tenderloins with lingonberry sauce

Sliced turkey and mashed potato martinis served in martini glasses



Side dishes

Grilled vegetables such as zucchini, yellow squash, red and green peppers

Wild rice salads

Pasta or potato salad



Desserts

Jell-O mold

Pie a la mode “Bring cooler with dry ice for the ice cream.”

Fondue

“Anything mini that people can just pop in their mouths—brownies,pastries, eclairs.”

Fruit salad

Weather, which can range from bright and sultry to rainy and wintry, is always a factor in planning your party, so keep your eye on the forecast. “Since there’s no refrigeration or heating, you want things that will be safe sitting out for a couple of hours,” says Walsh. A cooler with ice is a must.

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