This is my new twist on the classic Italian combo of melon and prosciutto.
What’s great is that this potato salad is not mayonnaise-based, so you won’t feel as guilty serving it to your loved ones.
When we challenged Mark Huggs, owner of 24th Street Cafe, to whip up a special dish just for our readers, we had no idea he had such a sense of humor.
Easy to make, easy to take. You can move beyond peanut butter and jelly (though it’s great to have, at times) and try chicken breast, turkey, veggie burgers, tuna, portobello mushrooms, etc. Spice things up a bit by trying different mustards, breads/rolls, cheeses, and veggies to get away from the standard meat and cheese sandwich.
A bean salad is a very durable, tasty, and easy addition to your tailgating menu. Plus, everyone and their dog makes a variation on pasta or potato salad, so why not make something a little more special on game day?
It’s not often that we declare someone’s pesto the “best-o,” but, in this case, it’s warranted. When we asked Executive Chef Ben Cude from the Bakersfield Marriott at the Convention Center to cook something special up just for our readers that would be fresh, local, and elegant, he did not disappoint. Instead of traditional basil pesto, he prepared a cilantro pesto that has our mouths watering. He also didn’t skimp on the fresh flavor! But don’t take our word for it…try it yourself.