Combine Super Bowl LII and 2,500 of the NFL’s top VIPs and what do you get? The big game’s most exclusive tailgate party — and a once-in-a-lifetime opportunity for a Minnesota chef. Colin Murray and his culinary team at Wandering Kitchen will be presenting the best of the North to the best of the NFL, from owners to investors to former players. He beat out several other caterers to land the gig, outlasting them in an intense process that involved interviews, tastings and menu selections.
Trained at New York City’s Culinary Institute of America, Murray honed his skills at top restaurants across the country. For this tailgate party, he plans to employ a worldly yet approachable take on gastronomy to showcase Northern cuisine and the thriving Twin Cities foodie scene. “We want to give them a little piece of what Minnesota really is,” the chef notes.
Photography by Camille Lizama
Preparations began months ago, with Murray reaching out to local farmers and producers to ensure ingredients will be available on time and in abundant quantities. The biggest challenge will come on Super Bowl Sunday, when he and his team will need to prep, store and serve the fare amid the game day madness. With a world-class cooking background, chef Colin Murray undoubtedly has what it takes to pull off a smashingly successful tailgate party for the NFL’s top VIPs.
Read this article as it appears in the magazine.
