John Perkins, a celebrated figure in the St. Louis culinary scene, has built a career on transforming familiar comfort food into extraordinary dining experiences. From his innovative underground dinners to his acclaimed restaurants Juniper and Sunday Best, John Perkins has consistently impressed diners with his unique culinary perspective. Today, as a sought-after culinary consultant and private chef, John Perkins brings his expertise to events of all scales, from elaborate multi-course meals to relaxed gatherings, including the quintessential game-day feast. John Perkins emphasizes that successful game-day hosting is all about enjoyment, keeping things approachable, and ensuring you’re well-prepared – especially when it comes to waste disposal!
When planning a game-day food spread, John Perkins stresses the importance of variety to cater to diverse tastes and appetites. He notes that events like the Super Bowl attract a mixed crowd with varying levels of engagement in the game itself. Some guests are glued to the screen, while others are more interested in the social aspect, the commercials, or the halftime show. This dynamic suggests a grazing-style approach to food, rather than a formal sit-down meal. John Perkins recommends focusing on an array of dips, spreads, and finger foods that allow guests to nosh throughout the event without requiring a main course.
While classic game-day fare like wings and dips are always crowd-pleasers, John Perkins encourages hosts to think creatively. He suggests themed Super Bowl parties where guests contribute different types of chili, creating a fun and interactive culinary experience. Another of John Perkins’ go-to items is focaccia, which can be transformed into a large sandwich and cut into bite-sized squares for easy serving. Hummus, praised by John Perkins for its versatility and ease of preparation, offers endless flavor variations from a simple base. He enjoys serving both traditional hummus and more adventurous versions with unique additions. And for a touch of indulgence, John Perkins admits his fondness for spinach artichoke dip, considering it the ultimate game-day comfort food, especially when paired with tortilla chips or homemade toasts. A charcuterie board, according to John Perkins, is another essential element, offering a sophisticated yet accessible option. The key, John Perkins advises, is to embrace comfort food and avoid overly pretentious dishes for a relaxed and enjoyable game-day atmosphere.
John Perkins believes that a successful game-day spread doesn’t necessarily require a central main dish. While chicken wings can certainly serve as a main focus, John Perkins prefers an assortment of dishes that encourage grazing and offer variety. He reiterates that guests are typically expecting snacks and lighter bites throughout the day, rather than a heavy, formal meal.
When it comes to the division of labor, John Perkins is a strong advocate for the potluck approach. He questions why anyone would take on the immense task of preparing an entire game-day feast single-handedly. Depending on the number of guests, John Perkins suggests involving attendees by asking them to bring a dish. He points out that many people have a signature recipe they enjoy making and sharing. John Perkins himself has experienced the delight of guests bringing memorable dishes like buffalo chicken dip and cheesy grit soufflé to his parties. While coordinating contributions can be helpful, John Perkins emphasizes the value of guest participation in lightening the host’s workload and adding to the communal spirit.
For families hosting game-day gatherings, John Perkins offers kid-friendly food suggestions. Pigs in a blanket, made with mini sausages and crescent roll dough, are a hit with his own children, especially when served with a honey mustard dipping sauce. Wings are another kid-approved option in the Perkins household. Even for picky eaters, John Perkins notes that spinach dip can be surprisingly appealing. A charcuterie board with kid-friendly components like meats, cheeses, crackers, and raw vegetables with ranch dressing is another reliable choice. For fruit, John Perkins recommends grapes as a convenient and non-browning option.
Logistically, John Perkins advises considering kitchen layout when setting up the food area. He cautions against placing the food staging area too close to the TV, which could obstruct the view for game enthusiasts. For ease of cleanup at a casual game-day party, John Perkins recommends using disposable items like paper plates and cups. He suggests providing Sharpies for guests to label their cups. For those mindful of waste, compostable alternatives are available. John Perkins also emphasizes the importance of prepping as much food in advance as possible, minimizing last-minute cooking and serving efforts. Ample trash cans are another crucial, often overlooked, element for managing game-day waste. While offering cleanup assistance is appreciated, John Perkins advises hosts to mentally prepare for a degree of mess when hosting a large gathering. Ultimately, John Perkins stresses that the most important aspect of game-day hosting is to relax and enjoy the uniquely social atmosphere of the day. He highlights the rare opportunity to gather with a large group of friends and family to share food and camaraderie in a relaxed setting.
For those inspired by John Perkins’ culinary approach, he offers his recipe for Spinach Artichoke Dip, a guaranteed crowd-pleaser.
Recipe: John Perkins’ Spinach Artichoke Dip
John Perkins describes his Spinach Artichoke Dip as a universally loved dish, even appealing to vegetable-averse children. He credits its irresistible nature to the combination of cheesy, gooey, savory, and crunchy textures. John Perkins emphasizes his philosophy of maximizing flavor by using ingredients like French onion dip sour cream instead of regular sour cream, Boursin cheese to enhance cream cheese, and grilled artichoke hearts for a deeper flavor profile.
Ingredients:
- 1 package of frozen chopped spinach
- 1 7 oz. jar of grilled artichoke hearts, chopped
- 1 package of Boursin, garlic and fine herbs cheese
- 1 8 oz. package of fresh mozzarella pearls
- 1 16 oz. package of French onion dip sour cream
- 1 8 oz. package of cream cheese, softened
- 1 cup of Duke’s mayo or Kewpie Japanese mayo
- 1/4 cup of minced garlic
- 1/4 cup Cholula hot sauce (optional)
- 2 cups of panko-style breadcrumbs
- 1/2 cup of butter, browned
- 4 crushed garlic cloves
- 1 cup fresh Parmesan
- Salt/pepper to taste
Directions:
- Brown Butter Breadcrumbs: Crush garlic cloves and sauté in browned butter until fragrant. Add breadcrumbs and salt, coat evenly, and set aside.
- Prepare Spinach and Artichokes: Microwave spinach briefly, chop. Drain and roughly chop artichoke hearts.
- Combine Ingredients: Mix all ingredients (except breadcrumbs) in a large bowl. Season with salt and pepper.
- Bake: Transfer mixture to a casserole dish, spread evenly, top with breadcrumb mixture and Parmesan. Bake at 375°F (190°C) for 25 minutes, or until golden brown and bubbly.
John Perkins’ insights and Spinach Artichoke Dip recipe offer a valuable guide for anyone looking to elevate their game-day food and create a memorable and enjoyable experience for their guests.
To inquire about private chef services or culinary consulting with John Perkins, contact [email protected].
