Food & Football With John Fina

September 16, 2020

I’m an unabashed Arizona Wildcat. My favorite time for Wildcat athletics is football rivalry week with ASU. The calendar says next Saturday is the 2020 Territorial Cup game so I wondered, can you have rivalry week without, well, the game?

If you bleed red and blue, we have the next best thing: Food & Football with John Fina – Virtual Territorial Cup Tailgate 2020 Style! Not in Tucson? No problem! Since we’re tailgating via Zoom, you can be anywhere to join the fun.

You probably know John from his gridiron accomplishments – starting at Salpointe Catholic High School where he’s one of a handful of players to have his jersey retired; to the University of Arizona where he anchored the offensive line; to being selected in the first round of the 1992 NFL Draft, spending 10 seasons with the Buffalo Bills and one with the Arizona Cardinals.

What you may not know is he’s equally accomplished in the kitchen. During the NFL season, amp up your culinary skills while sharing your passion for the game and join him monthly for his Food & Football classes.

On Friday, Sept. 25, from 5:30-7 p.m., you’ll virtually cook along in real time with the UArizona and Pima County Sports Hall of Fame member while talking UA-ASU games with some of your favorite Wildcats, including Trung Canidate (288 yards on only 18 carries in his epic performance in a 50-42 victory against ASU in 1998, St. Louis Rams 2000-2002, Washington 2003), Chuck Cecil (Pac-10 Defensive Player of the Year 1987, Green Bay Packers 1988-1992, Arizona Cardinals 2003, Houston Oilers 2005, College Football Hall of Fame 2009) and Byron Evans (Pac-10 Defensive Player of the Year 1986, Philadelphia Eagles 1987-1994) sharing their memories.

On the menu: Poblano oven dried tomato tri-tip steak for build-your-own sandwiches accompanied by chipotle walnut almond Brussels sprouts. Yum!

Tailgate co-sponsor Ben Forbes of Forbes Meat Company has generously discounted his locally raised tri-tip steak to $10/pound, regularly $15/pound. Call 520-474-2714 to place your order. Shop hours: 10 a.m.-4 p.m., Wednesday-Saturday at 220 E. Broadway Blvd.

Top off the tailgate with Wildcat decorated cupcakes, created by Copcake Cakery Chef Annie Berube, available for separate purchase for $36 a dozen. Call 520-437-5894 to place your order.