Salsas and dips...are always a hit, whether you're serving a group or just yourself and a pal.
Art of Chipotle has a recipe for Mango Salsa (above) that's just as tasty as it is colorful -- maybe it's even your team's colors!
Culinary Twist's Baja Sauce goes into making Karene’s Chunk Fresh Salsa (above).
With raw vegetables, try Chipotle Lime Sour Cream Dip, made with Wallaby Organic's European-style organic sour cream.
Stand-alone breadsThese breads are delicious on their own just to snack on, or they can accompany other foods
A selection of Judy's Breadsticks (above) makes an appetizing display, and everyone can find a "favorite."
Rosemary and olive make Savory Rosemary Muffins a filling and nourishing snack for a morning game -- or anytime. The bonus? Made with Meyenberg Goat Milk, they can even be enjoyed by folks who are lactose intolerant.
Recente Italiano makes three varieties of focaccia: Herb & Garlic, Tomato & Cheese, and Pesto & Onion.
The drinksYour goal? To step up from the obvious and ordinary! The cool thing is that the mixers in these drinks are superb on their own, too.
How about a Moscow Mule (below) made with Fentimans' spicy Ginger Beer.
Vignette Wine Country Soda is non-alcoholic and made with wine grape juice. But you can always add a little Tequila to their Pinot Noir Soda to make a Wine Country Margarita (aka Pinot-rita).
The olive specialists at California Coast Naturals provide the essential ingredient for your Dirty Martini (below).
Hazelnut Iced Coffee (below) is a classic combination, and the best way to make it is with 21 Missions Organics's Organic Premium Blue Weber Agave Nectar.
Numi Organic Tea's bottled teas make it easy to offer gourmet tea choices, such as Berried Treasures (below): “Delicious and fruity, this brilliant ruby 'fruitea' blends dried hibiscus, currants, pineapple, apple, cherries, and bananas for a natural sweetness. The 1-gallon sized iced tea pouch makes tea for a crowd.
Easy appsAppetizers, that is. Cypress Grove's Purple Haze makes this dramatic and tasty appetizer: Goat Cheese-Prosciutto Maki Rolls (above).
Pretty to look at and tasty to eat, everyone likes Brie en Croute (above) made with Marin French Cheese Brie.
Sauce Goddess knows a lot of ways to prepare chicken wings. Among the options: Moroccan Twist Wings with Apricot Glaze (above), which also uses B & R Farms Apricot Preserves.
This appetizer recipe from Wild Planet can please both tuna and sardine lovers: Peppadew Peppers with Sardines and Tuna (above).
A very California take on bruschetta uses C. J. Olson Cherries' dried tart cherries: California Bruschetta.
One of the most popular dishes at Scoma's famous restaurant on Pier 47 in San Francisco has always been their seafood cakes. Have them on hand in your freezer at home, either in entree size or mini size (above), perfect for a game party.
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