How To

The Perfect Game Day Spread

The Perfect Game Day Spread

Jan 19, 2018

When the big game is on the television looking down to use a fork and knife is completely out of the question. This is the kind of party that relies heavily on finger food that’s meant to be picked up and chowed down on while never letting your eyes leave the screen. Enter Seaside’s – our delivery and pick-up only restaurant located in Chicago’s Lincoln Park.

a spread of seaside's menu items including ribs, fried chicken and fries

Fried chicken, ribs, and lobster rolls. And that’s only half of it. Poke through the Seaside’s menu and find the perfect spread for your game day guests, whether the living room is packed or you’re just filling a couch.


The Spread:

a woman in a football jersey holding a basket of fried chicken

Fill your plate with the Double-Battered, Boardwalk Seasoned Famous Fried Chicken. Pro Tip: Pair it with Chef Donny’s “Four Letter” Hot Sauce to punch up the flavor!

Keep the finger food coming with Slow-Cooked Baby Back Ribs with housemade BBQ sauce with molasses and brown sugar. It’s okay if things get a little sticky.

a lobster roll with a side of fries

A packed house calls for packed rolls. The Lobster Roll is packed with Maine lobster, Hellmann’s mayonnaise, diced celery, all on top of a brioche roll.

macaroni and cheese from seaside's  a salad topped with egg, bacon and other toppings













People are going to be eating throughout the game, so get enough sides to fill the table and an extra helping to have as leftovers for the next day. You’re going to want extra of the Better Than Grandma’s Mac & Cheese. And if the excessive amounts of deliciousness have you craving greens, the Chopped Salad with tomato, chopped egg, cucumber, bacon, blue cheese, black olives, and Italian dressing is happy to step in.

a spread of seaside's food on a table with people in jerseys around it

If you have a huge crew making their way over, Seaside’s will cater for big orders too! Take a look at the Seaside’s large party menu here. Let Seaside’s take care of the setup and takedown of your party so you can spend more time with your friends watching the game.

side view of the chicken nachos covered in beer cheese

Hoping to add something to the menu from your own kitchen? Seaside’s Chef Donny Farrell’s Beer Cheese Nachos with Roasted Chicken, Escabeche and Salsa Verde is the perfect addition. View the full Nachos recipe here. It’s not a party unless you have, at a minimum, 3 dips to choose from. We’ve rounded up a few of our favorite dip recipes for you to try at home!

overhead of people around a table filled with ribs, fried chicken, and mac and cheese

Beer Cheese Nachos with Roasted Chicken, Escabeche and Salsa Verde

To download a printable version of this recipe, click here.
Beer Cheese
 (makes 6  cups)

1.25 lbs. cheddar cheese, shredded
1.512 oz can light beer
2 cups heavy cream
1 cup milk
¼ lb. butter
½ cup all-purpose Flour
1 tbsp. Sriracha
½ tbsp. salt

1. In a medium pot, melt butter and add flour. Whisk together over very low heat to make a roux. Cook for at least 20-25 minutes, stirring constantly.
2.Add the beer, stir until mixture begins to thicken.
3.Add cream and milk, stir until thick and simmering.
4.Add cheese, a handful at a time, while stirring continuously.
5.Add Sriracha and salt to taste.
6.Serve immediately or let cool down and serve up to 3 days later. To reheat, warm slowly on the stove with ½ cup heavy cream.


Escabeche (makes 2 quarts)

2 cups cauliflower, Cut into small florets
2 cups carrots, thinly sliced on a bias
2 cups jalapeno, thinly sliced
2 cups sweet onion, julienned
2 bay leaves
6 cups white vinegar
1 cup water
¼ cup sugar
2 tbsp. salt

1.In a non-reactive container, mix the cut vegetables.
2.Add vinegar, water, salt, sugar, and bay leaf to a stainless steel pot over medium-high heat. Bring to a boil.
3.While still boiling, pour the liquid over the cut vegetables.
4.Cool at room temp for 2 hours then place in fridge until fully chilled for 12 hours. Escabeche is ready to be served after 12 hours in the fridge.


Salsa Verde (makes 1 quart)

1 lb. tomatillos, quartered
½ sweet onion, quartered
2 poblano pepper, cut in half and seeded
2 jalapeno
2 garlic cloves
1 cilantro bunch
2 tbsp. lime juice
1 tbsp. salt
2 tbsp. oil

l.Preheat broiler on oven to 500 degrees or highest setting
2.Toss tomatillo, onion, poblano, and jalapeno in vegetable or canola oil and roast in broiler and check every 2-3 minutes. Look for a nice char on all sides but not completely burnt. Once they look nice and charred, remove from oven.
3.Place the Poblano peppers In a glass bowl and cover with plastic wrap for 3 minutes. Remove the peppers after 3 minutes and the skin will easily slide off with the seeds. Discard the seeds and skin.
4.Add all ingredients to a blender and mix until incorporated. Allow to cool.


Harissa Spice Roasted Chicken

2 6oz. chicken breast, boneless skin-on
1 tsp. Kosher salt
½ tsp. Harissa spice (available in the international aisle at grocery stores

1.Preheat oven to 400 degrees
2.Season the chicken breasts evenly on both sides with kosher salt and harlssa spice rub.
3.Place chicken on a baking sheet and put in the oven until the breast reaches a temperature of 155 degrees internally
4.Put in the oven and cook until the breast reaches 155 degree internally.
5.Let chicken breast rest and slice in thin segments. Set aside.


Nacho Build (makes 1 large party tray)

1/2 cup beer cheese, warmed
1/2 cup escabeche
1/2 cup salsa verde
1 lb. tortilla chips
3 oz. sour cream
6 cilantro sprigs
8 0z. chihuahua cheese
6 oz. roasted chicken

1. Preheat oven to 400 degrees.
2. Place 1/2 of the chips on a baking sheet lined with foil and top with 2 oz. of the chicken, 2 oz. of the beer cheese, and 4 oz. of the chihuahua cheese. Place the remaining chips on top.
3. Layer on the remaining chicken, beer cheese, and chihuahua cheese and bake for 4 minutes until the cheese is golden brown and melted.
4. Transfer nachos to a serving platter by sliding off of the foil onto the serving platter.
5. Spoon salsa verde, sour cream, and escabeche on top. Garnish with cilantro leaves and serve hot.

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