noun: a party in which people serve food and drinks at the back end of their vehicles usually in a parking lot before or after a major public event (such as a sporting event, a concert, etc.)
Hosting the perfect tailgate party isn’t quite as simple as it sounds. Serving popular snacks like Rachel Ray’s Spinach Artichoke Potato Skins or Whiskey Chicken Drummers can be done if you have an easily portable grill or canned heat. But, what about the many venues that now prohibit the use of any open flame? And, even if you can use flame, what if the wind kicks up?
Just like hot hors d’oeuvres, cold tailgate foods must also maintain their proper temperature. Wilting lettuce, soggy shrimp and tepid carved fruit are unappetizing at best… dangerous at worst. Up until now, a rapidly melting ice bath was a tailgate party host’s only option. What a mess in warm weather.
A perfect example was this weekend’s Point-to-Point Steeplechase at Winterthur Museum and Gardens (and one of my favorite events every year). Point-to-Point enthusiasts know how to properly tailgate! The event annually draws a crowd of between 15,000 – 30,000, eager to see the thrilling horse races, the collection of vintage Rolls Royce automobiles, and the stunning traditional carriage parade, all while hosting tailgates that would make Martha Stewart proud. (In fact, Martha herself has been an attendee in years past!)
Not only is Winterthur’s Point-to-Point Steeplechase renowned for some of the most extravagant displays of food and beverages, it is actually a tailgate competition. Vying for a top finish and bragging rights for the year is serious business. So, great grandmother’s sterling candelabra, Wedgewood platters, and lace tablecloths regularly make appearances, and some competitors go so far as to truck in oriental carpets, furnishings, enormous crystal punch bowls, and of course, and over-the-top floral displays.
Silver, crystal, and chrysanthemums aside, when all is said and done, if the shrimp cocktail isn’t icy cold and the crab croquettes aren’t hot, something is missing… CateringStone!
This weekend, CateringStone proved just how easy creating a spectacular tailgate party it can be – with the right tools. At Point-to-Point, attendees could see (and feel) revolutionary hot and cold CateringStones in action.
Of course, maintaining the temperature of hot foods is crucial not just for visual appeal and taste, it is also paramount for safety. CateringStone HOT keeps food above 140 ° F without continuing to cook.
And, with Catering Stone COLD, your food is kept at a constant of below 40 ° F. No longer will you need to haul bags of dripping ice to a venue or clean up a mess at the end of the event.
Best of all, CateringStones are reuseable… up to 1,000 times! To learn more or to order for your next tailgate, visit CateringStone.
Your guide to a life filled with STYLE! Susan Conforte McNeill is a wife, mother, author, entrepreneur, Harper’s BAZAAR Style Ambassador and Cover Girl Ambassador. Susan Said…WHAT?! was named one of the Top 50 Beauty Blogs in the World by RebateZone.com in 2015. Susan is also the co-founder of the literacy organization Success Won’t Wait! Read more about her in Family Circle Magazine.