"football" news and stories

Where do pro linebackers and pro chefs on the line meet? At the Taste of the NFL event, which this year celebrates its 20th anniversary of cooking up a dinner of regional specialties, talking football, and raising funds for hunger-relief organizations. (So far, "Taste" has given local and national food banks more than $10 million.) This year's bash, to be held on February 5th, at the Forth Worth Convention Center, features chefs and players who have been with Taste of the NFL from the very beginning: "Top Chef" judge Tom Colicchio (above left), Olives' Todd English (above right) and "father of southwestern cuisine" and James Beard Award winner Stephan Pyles, among them.

Players like Hall of Famers Floyd Little (Denver Broncos), Bobby Mitchell (Cleveland Browns) and Jan Stenerud (Kansas City Chiefs, Green Bay Packers, Minnesota Vikings) have also been with Taste of the NFL since its first dinner in 1992, and will join the inaugural chefs to kick off the party.

Plus, there will be 32 more chefs at the event, one from each of the NFL cities, along with a player rep. Each chef will cook up signature dishes, and the players will chip in. Let's hope Chef Tom doesn't make this into a Quickfire event. Would you want to run up against the former Eagles' offensive tackle Jerry Sisemore in the walk-in, and fight over the last rib?

For ticket information and more details, visit TasteoftheNFL.com.

Are you ready for some football? For most of us, that phrase equals sitting on the couch for a couple of hours, armed with a beer (or three) and a nice, big bowl of chips. For the football players, though, it signals the need for optimum fitness, necessitating some smart food choices.

The Washington Post reports that Clinton Portis, running back for the Washington Redskins, did as many of his compatriots do: He's hired personal chef Michael Stevenson (a.k.a. Chef Mike) to help steer him away from his beloved Chick-Fil-A and Popeyes and toward foods he'd never much cared for -- like broccoli.

Meeting the caloric needs of a professional athlete is a challenge. Jane Jakubczak, the Redskins' team nutritionist, explained to the Post that football players typically need at least double the calories of the average adult -- sometimes triple! -- and they need to come from the right balance of carbs, fats, and proteins to provide enough endurance at game time.

The NFL kicks off its regular season in just a couple weeks, and for millions of fantasy football fans again this year, what happens online will be just as important as what happens on the gridiron. A number of restaurant chains are getting in on the act, with deals and prizes aimed at transforming football fantasy into reality.

Here is a round-up of some, as reported by Nation's Restaurant News:

Papa John's:
Winners of Papa John's "Ultimate 'Fantasy to Reality' Experience" will score a trip to the 2011 NFL Draft in New York, while another group of winners will receive free pizzas on Sept. 9 (NFL kick-off day) delivered by Minnesota Vikings all-pro receiver Chris Carter. To enter, log on to Papa John's Facebook page and explain why your fantasy football league is better than all the rest.

Get more deals after the jump...

Fortunately for Alabama State University fans, Tyone Rogers, the school's defensive line coach, really likes Popeyes chicken.

On a recent recruiting trip to Memphis, Rogers insisted on a fried-chicken lunch, even though head coach Reggie Barlow opted to eat at McDonald's. When he walked into the restaurant, his Alabama State polo shirt prompted a staffer to ask whether he was affiliated with the football program. The staffer went on to explain that Rogers ought to see a fellow employee's son, Kirby High standout Deion Woods.

Employee Mary Woods was ready with a laptop and a highlights DVD. "Coach Rogers called me and he was like, 'Coach, I don't know where you are, but there's a person over here who says her son is the best in Memphis, and everyone in the restaurant, they're saying the same thing'," Barlow recalled. "He watched the film and was blown away."

• Though community-supported agriculture shares in Rhode Island were once as coveted as Red Sox season tickets, as increasing numbers of farms participate, CSA shares are just as desirable, if less coveted.
• The Providence Journal provides a football-friendly list of spirited food and drink to enjoy with the games.
• "Breathtaking" new Japanese steakhouse Ichigo Ichie presents food "presented with the same dramatic flair as the décor."
• The recipes of 93-year-old Clara Cannucciari have survived the Great Depression and stood the test of time, and "Clara's Cookbook" provides cheap, nourishing fare to today's hungry penny-pinchers.