The big game tends to evoke images of coffee tables overflowing with barbecue wings, seven-layer dip, and loaded bowls of chili. At chef Michael Costa’s house, however, the focus shifts to fresher flavors that are still “fun” without leaving guests feeling weighed down.
“[Big game] food doesn’t have to be heavy or processed to be comforting and satisfying,” says Costa, the chef of Zaytinya in Washington, DC. “I like to take a lighter approach and serve dishes that are colorful, vibrantly flavorful, and healthy enough to satisfy without the meal feeling like ‘diet food.’”
This year, chef Costa brings Mediterranean flair to his championship football menu while also incorporating a protein that reflects who he’s cheering for. “I’ve been a New England Patriots fan since I was a kid,” he shares, adding that one of his earliest football memories “was watching the Chicago Bears destroy us back in 1986.”
His entree of a lobster pita only makes sense as a nod to New England’s favorite sandwich, while elevating the traditional roll with a Greek twist. “Annual rituals naturally bring out nostalgia,” he shares, which is why “empathy is incredibly important in menu planning, especially when you’re trying to guide people toward something unexpected.” He does this by swapping the classic mayonnaise or butter for Greek yogurt and adding Granny Smith apple and aleppo for a burst of zesty freshness between the meaty lobster. “The key is to nod to what guests expect, then add just enough of a twist to make it interesting; that balance is what creates a truly memorable experience,” says Costa.
If dealing with a whole lobster sounds intimidating before Sunday’s football final, Costa assures home cooks that it does not have to be. “Many high-end grocery stores like Wegmans or Whole Foods sell individually quick-frozen lobster tails, so you can simply cut them up and mix them in. It is far less intimidating and just as delicious.”
Costa also adds a twist on familiar flavors for his appetizer course with a beet hommus that is vibrant, seasonal, and allows at-home chefs to choose their own adventure when it comes to vegetables for dipping, though Persian cucumbers and baby romaine leaves satisfy the urge for a crunchy snack.
Whether or not you’re cheering for your favorite team or just there for the commercials (chef Costa says his favorite commercial is from 1984, when Apple put out their “visually stunning, prescient and just as relevant today” advertisement for Macintosh), this meal is the perfect way to celebrate without feeling too guilty about it the following day.
