Cheribundi Tart Cherry Boca Raton Bowl Publishes Online Tailgate-Inspired Cookbook


Cookbook showcases recipes fans can make at home this football season

Staff report

Hosting a game day party? The Cheribundi Tart Cherry Boca Raton Bowl has you covered when it comes to feeding your football fanatic friends and family.

The folks behind the 2018 bowl have served up a go-to cookbook of fan favorite tailgate-inspired recipes that will debut on Sept. 1.

The cookbook is a celebration keepsake of “Boca’s Biggest Annual Outdoor Party” the Cheribundi Tart Cherry Boca Raton Bowl that kicks off on the Tuesday before Christmas each year at FAU Stadium.

The collection of 20 signature recipe entries from 19 chefs originated from the area’s top chefs who presented their creative cookery for the Bowl’s fourth annual Great Chefs Tailgate Showcase & College Football Spirit Night.

“We are so pleased to share this well-timed, mouth-watering cookbook as we enter the  2018 college and pro football season in countdown to the Fifth Annual Cheribundi Tart Cherry Boca Raton Bowl this December,” said Doug Mosley, Executive Director, Cheribundi Tart Cherry Boca Raton Bowl. “Die-hard, longtime and new tailgate party hosts can now ‘up their game’ stadium-side or at home with ‘tasty’ top chef-worthy fare.”

Each tailgate dish was recognized for its unique “take on tailgate” by a panel of judges made up of local expert “foodie” media and bloggers, event guests (People’s Choice) and the Community Captains Committee during the friendly competition.

This year’s Cheribundi Tart Cherry Boca Raton Bowl Great Chefs Tailgate Showcase & College Football Spirit Night will take place from 6-8:30 p.m. on Nov. 14 at the Renaissance Boca Raton Hotel.

Admission is $50 for advance ticket purchases at and $60 at the door. It includes all food and drink tastings, entertainment, and beer, wine and soft drinks. One hundred percent of ticket sales and silent auction proceeds will benefit the Bowl’s Charity Partner Spirit of Giving to help spread magic to thousands of children through its annual holiday gift drive.

Separated by categories like starters, sliders, main dishes, desserts and cocktails, the featured cookbook recipes include:


Best Dipper: Boston Lager Cheddar Cheese Fondue with Homemade Pretzel Bread The Melting Pot

The Hottest: Buttermilk Baked Chicken Wings Harvest Seasonal Grill & Wine Bar, Executive Chef William Ring

Best in Bowl: Fire Roasted Salsa & Avocado Crema Los Bocados, Chef Robby Bushman

Best Comfort Food: Home-style Meatballs smothered in marinara sauce, provolone and parmigiana Reggiano cheeses Tilted Kilt Pub & Eatery, Chef Robert Thompson


Best Dish to Eat with a Beer: Chorizo Sliders with Chimichurri Aioli on a Brioche Bun M.E.A.T. Eatery & Taproom, Chef George Patti

Best Traditional Tailgate Fare: FAU Signature Talon Slider Chartwells at Florida Atlantic University, Campus Executive Chef Shane Lynch

Most Sophisticated Tailgate Fare: Filet Mignon Sandwiches Morton’s The Steakhouse

Best in Beef: Guinness Braised Short Rib Sliders Palm Beach Gardens Marriott, Chef Mike Jimenez

Best Seafood Slider: Lobster Sliders Hijinks Sports Grill, Chef Frank Petillo

Best Seasonal Savory: Mini Turkey Burger Sliders with Fresh Cranberry Relish & Sprouts Private Chefs Services, Chef Michael George

Main Dishes:

Worth the Wait: Pork that Packs a Punch: 24-Hour Marinated Mojo Cuban Pork with Smokin’ Black Beans and Boca Slaw  Boca Raton Resort & Club, Chef Scott Manocchio

Most Creative: BBQ Pork Monkey Bread with Pickled Jalapeno, Spiced Maple Syrup Tucker Duke’s, Chef/Owner Brian Cartenuto

Worth the Extra Napkins: Ceasar’s Famous Ribs Ceasar’s Famous Ribs, Chef Bill Ceasar

Crowd Pleaser: Chicken and Chorizo Paella La Paella Chef, Chef Dana Bass

Best Seafood: Grilled Octopus and Chorizo Oceans 234, Executive Chef William Middleton

For more main dishes, desserts and cocktail recipes, visit