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Titans of Tailgate Staff Pick

When: Sat., Feb. 3, 1-5 p.m. 2018
Price: $75-$125
New year, new food event foodies will want to pencil in their calendars if they’re into A) tailgating B) Jason Dady or C) chill vibez. The Iron Chef-testant and owner of Range, The Bin, Shuck Shack, Tre Trettoria, Tre Enoteca and Two Bros. BBQ Market, shared the news of the first-ever Titans of Tailgate Throwdown and Food Festival, an event the Dadys have been planning for the past six months. “I wanted to do an event my way,” Dady said. “It’s still a food festival with chefs, wine, food, beer, but we wanted to knock it down a notch and make it more casual, chill and fun.” The setup is reminiscent of late food writer Josh Ozersky’s brainchild Meatopia, with chefs from across San Antonio and the nation bringing their talents to the Alamo City. Dady’s inviting chef friends he’s made at various food events around the globe including fellow Iron Cheftestant Shota Nakajima of Seattle. The complete list of chefs includes Dean Fearing (Fearing’s, Dallas), RJ Cooper (Henley, Nashville), Tim Hollinsworth (Otium, Los Angeles), Matt McCallister (FT33, Dallas), Rebecca Masson (Fluff Bake Bar, Houston), Robbie Nowlin (B&N Kitchen, Dallas), Michael Fojtasek (Olamaie, Austin), Phillip Speer (Bonhomie, Austin). Hometown tailgaters include Johnny Hernandez (La Gloria, Burgerteca, Fruteria), Steve McHugh (Cured), Jeff Balfour (Southerleigh Fine Food & Brewery), Chad Carey (Hot Joy), Diego Galicia and Rico Torres (Mixtli), Peter Sypesteyn (Bud’s Rotisserie, The Cookhouse, NOLA Brunch & Beignets) and Mark Weaver (Periphery). The chef shared the tailgate theme will echo throughout Sunken Garden with cornhole, lawn chairs, Giant Jenga and perhaps a flag football area. Dady and co. are also looking to add live fire demos for home cooks and barbecue nerds to enjoy. “We just want it to be fun. One of my favorite events is Culinaria’s Burgers, BBQ & Beer, where you enjoy beer, you don’t have to get dressed up,” Dady said. “We want to add one more notch to San Antonio’s belt as a food destination.”

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