>>> WE ARE JUST OVER A WEEK
FROM
THE BIG GAME OR THE EAGLES
TAKE ON THE PATRIOTS FOR THE
SUPER BOWL TROPHY IF YOU'RE
PLANNING TO GET TOGETHER FOR
THE BIG GAME YOU MIGHT BE
STRUGGLING OVER WHAT TO SERVE.
>>Brittany: DON'T
WORRY
MAKING AN INTEREST HERE
>> WHAT ARE YOU DOING?
COME O
THIS WILL BE A GREAT SEGMENT, I
PROMISE.
>>Brittany: THIS IS ARTY MY
FAVORITE SEGMENT EVER.
>>Natalie: BRITTANY WILL SLIP
YOU LATER.
STAY TUNED FOR THAT.
WHERE DO WE START?
>> I BROUGHT REGIONAL FAVORITES
ARE FREE TO GET OUR SUPER BOWL
PARTY UP A LITTLE BIT.
WE ARE STARTING WITH THE TEA
FROM NEW ENGLAND.
I BROUGHT LOBSTER ROLLS.
POPULAR AROUND BOSTON.
YOU ALL CAN TAKE A BITE HERE.
PARENTS ARE EVERYTHING.
I HAVE TWO PARENTS FOR THE SKY
HERE.
THE FIRST THING WE SAW AT THE
TOP OF THE SEGMENT, ALWAYS SAY
CHAMPAGNE GOES WITH EVERYTHING.
LET'S GIVE THAT A TRY.
AND BRING THIS ALL THE TIME.
IT WORKS, RIGHT?
SO IF YOU WANT SOMETHING THAT
PAIRS WELL WITH THIS RIGHT
HERE, I LIKE IN ALBURY.
THIS GOES WITH PRETTY MUCA
SEAFOOD WHATSOEVER.
IT HAS NICE SOLIDITY, BUT A
GREAT MORALITY IN THIS
PARTICULAR ONE IS A SECOND
WHITE HERE
THE HOLD UP TO THE CREAMINESS
OF THE LOBSTER MEAT, BUT IT
WILL ALSO DO REALLY WELL WITH
THE MAYONNAISE A LITTLE BIT AS
WEL
.
THIS WILL TAKE THE ACID OFF
YOUR TEETH IF YOU DRINK ALONE.
IT IS A REALLY HIGH ACID ONE.
GREAT PAIRING FOR SEAFOOD.
THIS LOBSTER WOULD PRETTY
SIMPLE.
NOT A LOT OF MAYONNAISE
BACK-AND-FORTH ARE VERY
PARTICULAR ABOUT THIS
THE NEXT DISH WE ARE GOING TO
TALK TO.
A LOT OF PEOPLE DO IT HOT WITH
BROWN BUTTER.
ON A TOASTED ROLL.
NO MAYONNAISE, NO ANYTHING
ELSE.
HOT WITH BROWN BUTTER.
THIS IS THE COLD LOBSTER SALAD
WHICH IS REALLY POPULAR.
I WILL BE DOING A VIDEO BEFORE
THE BIG GAME TO SHOW ALL THESE
RECIPES.
THE NEXT THING WE HAVE IS THE
TEAM FROM PHILADELPHI
I AM WITH YOU ON THIS.
I AGREE.
>>Brittany: THE SUPER BOWL IS
JUST ON AND ON.
>> DURING THE COPYCAT OF THE
CHEESESTEAK FROM PHILLY WHICH
IS HOW THEY ARE SUPPOSED TO
HAVE I
>>Natalie: IF YOU FALL OR IF
YOU PAUSE AND THEY WILL YOU LET
YOU BECAUSE THAT IS WHAT THEY
DO IN PHILADELPHIA.THERE LIKE
YOU ARE HOLDING UP THE LINE.
WHAT YOU WANT?
YOU WANT WITH?
>>Brittany: THAT SOUNDS
TERRIFYING.
>> REMEMBER I SAID CHAMPAGNE
GOES WITH EVERYTHING.
TRY TO CHAMPAGNE WITH THIS ONE.
>>Brittany: THAT IS GOOD.
>> THE CHAMPAGNE CUTS OF
ATTAINING US.
THE SALT ON THE MEA
.
REALLY WORKS.
IF YOU WANT A MORE TRADITIONAL
PAIRING FOR A STATE-BASED DISH,
I BROUGHT A RED WINE.
TODAY I BROUGHT YOU 1000
STORIES ZINFANDEL.
THE COOL THING ABOUT THIS IS IS
IT BARREL AGED.
AGED IN BOURBON BARRELS.
>>Natalie: SO IT CHANGES THE
FLAVOR?>> THE ALCOHOL AND
THIS IS LIKE 515.5THE BILL
GIVES IT A LITTLE KICK IN
MINUTES ACID SO IT STANDS UP
REALLY WELL TO THE CREAMINESS
AND SAVORING US OF THE PHILLY
CHEESE STEAK.
>>Natalie: THAT IS REALLY GOOD.
I LIKE THAT A LOT.
AND OF COURSE YOU HAVE TO SERVE
BEER, RIGHT?
>> ABSOLUTELY DO.
WE HAVE HARPOONS OVER HERE.
THIS IS AN IPA THAT GOES REALLY
WELL WITH BOTH THINGS.
ONCE AGAIN, IT WILL CUT TO THE
CREAMINESS HERE SO WE GET THAT
AND FOR OUPHILADELPHIA WE
HAVE THE TRADITIONAL YARDS.
ALSO IN IPA.
LITTLE BIT OF A DIFFERENT IPA.
ALSO CUTS THROUGH AND IS REALLY