Party tips: tailgating

Personal chef Angela McArthur understands the attraction of tailgating--she met her husband at an Oakland Raiders pregame party in 2001. Her San Jose-based catering company, the Short Order Cook, preps and packs lot-friendly feasts for Bay Area fans (from $100 for eight people; www.theshortordercook.com or 408/892-2253). McArthur offers these top tips for tailgaters:

[ILLUSTRATION OMITTED]

* Choose finger foods. "You don't want to have to sit down to use a knife and fork," McArthur says. "It's much easier to use your hands."

* Bring baby wipes. "If your tongs get dirty or you need to wipe down the table, they're better than paper towels."

* Pack right. Store your containers at the bottom of your cooler, then layer ice. "The beer sits on top," she says. Don't overpack, which can create warm zones.

* Arrive early. If you're cooking larger pieces of meat, like tri-tip or tenderloin, allow extra time. "People bring a lot of food, don't start the grill early enough, and miss half of the game."

COPYRIGHT 2005 Sunset Publishing Corp.
COPYRIGHT 2005 Gale Group