Adam Richman shares a classic Wisconsin recipe for the Taste of the NFL


Adam Richman knows that this classic Wisconsin recipe is perfect for big game watching and should be on this year’s Super Bowl spread.

Adam Richman has traveled around the U.S. in search of the ultimate food indulgence. The culinary traveler, TV personality, cook and author has found a few recipes that would be perfect on the ultimate game day menu. This classic Wisconsin recipe will definitely wow guests at the big game party.

As the countdown to Super Bowl LIII reaches its end, Taste of the NFL is tempting food and football fans with some delicious suggestions for that big game menu. This year, FoodSided is working with Taste of the NFL and its chef partners, like Adam Richman, to raise awareness for its Kick Hunger Challenge. Throughout the year, the program has raised “in excess of $26 million to food banks and nonprofit organizations in the 32 NFL cities.”

When it comes to finding the perfect game day recipe, everyone has a definite opinion. Some people want food that doesn’t require a fork or knife. Other people want to create a food spread that references the teams in the final game. And, other people just want to serve food that they love.

In conjunction with Taste of the NFL, I had the opportunity to chat with Adam Richman, one of the program’s chef partners. Many people might recall Richman from his many food and travel shows. He has conquered some of the most challenging foods through his travels. More importantly, he knows great game day food.

In trying to narrow down the many options for that perfect game day spread, I asked Richman a few questions about his favorite game day foods, favorite recipes and any food superstitions that he might have. Below is a transcript of that conversation.

Cristine Struble: Do you have a favorite recipe that is always on your game day menu?

Adam Richman: Without question, my guacamole. My trick is using quality ingredients, mashing the avocado with your hands so it is a little bit chunky, and using Sriracha in it!

CS: Are there any foods that you should avoid on a game day menu?

AR: Anything that really requires forks and knives – I feel handheld is the way to go. People can hold a drink in one hand and food in the other. You also end up making a whole lot less waste.

CS: What do you recommend if everyone at your party is following a different “plan” of eating (i.e. keto, whole30, etc)? Are their recipes that can adapt to different plans?

AR: A taco bar! There are enough marinades on the market that are compliant with Paleo, Whole 30, Keto and so on. I would recommend making marinated meats, and then having corn and flour tortillas available, as well as green cabbage leaves to make into wraps. Most of the fillings are just vegetables, and salsa is generally accepted on all plans.

CS: Do you think that certain recipes could be good luck for your team?

AR: You know I’m a Dolphins fan, right? If there were any good luck recipes I would have been making them for the past 30 years! I’m superstitious but I’m not stupid.

CS: Should your game day menu follow a specific theme (style of food, ingredients, cuisine, etc)?

AR think comfort food is the way to go. Something with big flavors is important, but you don’t want to do heavy spice as people will be drinking. Depending upon the outcome of the game, their insides may be churning already! Things like wings, chips and dip, or even a big party sub are always welcome because people know what the flavors are before they pop the food in their mouth.

CS: With Super Bowl LIII being in Atlanta, does that location influence the recipes that you want to serve on game day?

AR: Well I used to live in that wonderful city for almost seven years, and know the recipes and the flavors of Atlanta pretty well. I think it’s fun if you do something that represents each team or for the city itself. If the Saints are playing, po’ boys or jambalaya might be fun to serve. So in this case, maybe peach glazed barbecue wings or even a peach cobbler for dessert might be a fun homage to ATL!

More from Food & Sports

While the Dolphins or the Saints aren’t playing in Super Bowl LIII, Richman did provide a delicious game day recipe that channels another iconic football state, Wisconsin. If you have ever been lucky enough to have a traditional Wisconsin brat, that scrumptious bite will become a permanent food memory. This favorite Wisconsin recipe is definitely one to keep.

Personally, my belief is that Wisconsin brat is legendary. Enjoying a brat at Lambeau field is a foodie and football fan’s dream. Although I love the one at Curly’s Pub, I still dream of the brat, smothered in caramelized onions and bacon served on pretzel bun, that I had at a game many years ago. We called it the bun of awesomeness and that bite made the price for club level tickets all the more worth it.

This recipe by Adam Richman is reminiscent of that bun of awesomeness. Cooking a brat in beer really boosts the brat’s flavor. You don’t have to use a really expensive beer either. A can of PBR or even Bud Light is fine. You don’t have to dump out your favorite nano-brews limited edition IPA.

While I hadn’t tried this style of slaw on a brat previously, the flavor combination is complex. The acid balances the richness of the brat. It definitely will surprise your guests for Super Bowl LIII.

Adam Richman’s Milwaukee Beer Braised Bratwurst Sandwich with

Pittsburgh Style Slaw

photo provided by Taste of the NFL

Adam Richman and Taste of the NFL graciously provided his recipe for Milwaukee Beer Braised Bratwurst Sandwich with Pittsburgh Style Slaw.

"Milwaukee Beer Braised Bratwurst Sandwich with Pittsburgh Style SlawBy Adam RichmanCourtesy of Straight Up Tasty, Clarkson Potter 2015Image courtesy of Evan Sung, 2015In Green Bay’s Lambeau Field stadium, there is a restaurant called Curly’s Pub, named for the great Packers coach Curly Lambeau. Tailgating culture is extremely strong in the great state of Wisconsin, and the sovereign meat product of a Wisconsin tailgate is the bratwurst. At Curly’s Pub I saw the brats braised slowly with beer and onions, which added a depth of sweetness and flavor. The slaw is inspired by the great Primanti Bros. restaurant in Pittsburgh. Slaw appears on all their sandwiches (along with French fries, of course). It’s got a wonderful bracing acidity and is more of an Italian salad than your traditional mayonnaise based picnic slaw.IngredientsSlaw:•1 pound green cabbage, shredded•¼ cup sugar•½ tablespoon kosher salt•¼ teaspoon celery seed•¼ cup vegetable oil•¼ cup apple cider vinegar•Freshly ground black pepper to tasteBrats:•4 bratwurst links•1 onion, sliced•2 12 ounce bottles of beer•4 hoagie rolls, toasted•Spicy mustard to taste (optional)Instructions1. Combine the cabbage, sugar, salt, and celery seed in a colander set over a bowl. Let stand for at least 1 hour and up to 4 hours to let the cabbage fully wilt and release its juices2. Transfer the wilted cabbage to a clean bowl (discard any remaining liquid). Add the oil and vinegar and toss to coat. Season with pepper to taste.3. Put the brats and the onion in a large Dutch oven and cover with the beer. Place over high heat and bring to a boil. Reduce the heat to simmer and cook until the brats are fully cooked, about 20 minutes.4.Stuff the toasted rolls with the brats and onions. Top with the cabbage slaw and some spicy mustard, if using, and serve.On the Grill1. Put the brats and the onion in a large pot and cover with the beer. Place directly on the grill, over high heat and bring to a boil.2. Remove brats from the beer and onion bath and place directly on the grill, grilling until full cooked.TIP: If you prefer to keep the sausage moist and juicy, transfer the brats from the pot to a cast iron pan on the grill and cook until fully cooked."

light. Related Story. Alex Guarnaschelli's delicious Super Bowl dip recipe

I would like to Adam Richman for taking the time to do this interview and share his recipe. Also, I would like to thank Taste of the NFL for facilitating this opportunity.

To learn more about the Kick Hunger Challenge or to donate to the cause, please visit

Is your Super Bowl LIII menu set? Will this favorite Wisconsin recipe make the final cut?