Dr. Paige Vitulli | University of South Alabama
Dr. Paige Vitulli has a long history with the University of South Alabama. After practically growing up at the college when her dad was hired as a professor in 1965, she earned three degrees from South and is herself employed at the university. It’s no wonder she’s a South superfan. As the NCAA faculty athletic representative and a member of the executive board of the South Alabama National Alumni Association, she’s a constant presence at the school’s athletic events, helping host tailgates and enthusiastically supporting the Jags from her seat in Hancock Whitney Stadium or at away-game tailgates. “I’m a foodie,” she says. “No matter what event we have in my Italian family, the first question is, ‘What are we eating?’”
Her staple pasta salad is a warm-weather gameday hit. “My mom and I revise recipes to have all the ingredients we like. We took a basic pasta salad recipe that we enjoyed and added the artichokes and the black olives,” she says. No matter where she’s watching, she won’t miss cheering on the Jags. “I hope for a winning season and a healthy season,” she says. “Of course, I’m biased, but our student athletes do a great job, and they all deserve the fans to come out, watch and support them.”
Shrimp Artichoke Pasta Salad
SERVES 8 – 10
4 tablespoons white wine vinegar
4 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 cup olive oil
1 box seashell pasta, cooked and rinsed in cold water
2 cans of quartered artichoke hearts, drained and chopped
1 4-ounce jar chopped pimentos, drained
1 15-ounce can sliced black olives, drained
1/2 cup shredded parmesan cheese
1/2 cup chopped fresh Italian parsley
4 tablespoons chopped
fresh basil, plus more leaves for garnish
1 bunch green onions, chopped
2 pounds cooked shrimp, peeled and chopped
Salt and pepper to taste
In a large bowl, mix first 4 ingredients, whisking until well combined. Add all remaining ingredients and stir gently until well mixed. Refrigerate overnight. Garnish with fresh basil before serving.
Nolen & Mack Schoen | Auburn University
For Nolen Schoen, football season is a callback to her college days at Auburn University and a chance to reconnect with friends at Jordan-Hare Stadium. “I met so many of my best friends at Auburn, and so when we go back, it’s a big reunion,” she says. Now, she and her husband make trips from Mobile to introduce their two young children to the Tigers.
“One year, when my son was young, Auburn won a big game, so we woke him up and went down to Toomer’s Corner and rolled it together,” she says. Games watched at home in Mobile are made even more special by having potluck-style tailgates, featuring her staple tostadas. For this year’s season, she’s hopeful for more wins than losses and catching a game in person. “My son and daughter are old enough to make it through most of the game and enjoy the full experience.”
Shredded Pork Tostadas
MAKES 6 TOSTADAS
1 pound boneless country-style pork ribs or pork shoulder
salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 onion, coarsely chopped
2 cloves garlic, minced
3 tablespoons chopped jalapeno (jarred or fresh)
1/2 orange, with peel
2 tablespoon canola oil, divided
6 corn tortillas
Optional Toppings: lettuce, black beans, diced tomatoes, diced avocado, sliced olives, sour cream, salsa, cotija cheese crumbles, chopped cilantro
1. Salt and pepper pork liberally. Combine the oregano and the cumin with olive oil and rub all over the pork. Place in a slow cooker and top with onion, garlic and jalapeño. Squeeze the orange over the pork (removing any seeds) and place the orange half into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. Once the meat is tender, remove it from the slow cooker and let cool slightly before pulling it apart with a fork. In a large sauté pan, heat the canola oil over high heat. Press the shredded pork into the oil and fry until crusty on one side, cover and set aside.
3. Preheat the oven to 425 degrees. Cover a cookie sheet with aluminum foil and place tortillas on top. Brush each tortilla with oil on both sides. Bake for 7 minutes on one side. Flip tortillas and bake for an additional 3-4 minutes or until tortillas become crispy.
4. Place about 1/4 cup of the pork mixture on each tostada. Top with toppings of your choice and serve!
Tyler Flowers | University of Alabama
Tyler Flowers puts it plainly: he’s been a Bama fan since birth. “Growing up in Mobile, as soon as you’re born, you have to pick a squad,” he says. “I’ve been an Alabama fan since the beginning.” Attending the University of Alabama for undergrad only increased his love for the team and school. As president of the National Pan-Hellenic Council, an SGA member and a member of the Capstone Men and Women, the university’s official ambassadors, he traveled with the team and attended many football games, both away and at Bryant-Denny Stadium. “It almost felt like you were a part of the team,” he says. “It really made my experience as a fan something I can’t let go of.”
When he can’t catch a game in person, Tyler supports the Tide through tailgating and watching games with the Mobile Chapter of The University of Alabama’s National Alumni Association. His gameday dishes call back to his time in Tuscaloosa, including barbecue that reminds him of his favorite Full Moon BBQ joint and chicken fingers with Irish Gold sauce inspired by Innisfree Irish Pub. This season, while Tyler hopes the Crimson Tide wins the Iron Bowl and goes to the National Championship, he’s focused on one game in particular: “Just blow out Vanderbilt.”
Alabama White BBQ Sauce
MAKES 2 1/2 CUPS
2 cups mayonnaise
1/2 cup apple cider vinegar
1 tablespoon sugar
1 tablespoon dry rub
1/4 teaspoon hot sauce
1/4 teaspoon
Worcestershire sauce
1 teaspoon black pepper
1 pinch white pepper
1/8 teaspoon
cayenne
1/4 lemon, juiced
1. In a small bowl, add all ingredients, stirring until combined and the sauce is smooth. Store in the refrigerator until use.
2. Drizzle over grilled wings, use as a dip for chicken fingers or serve atop barbecue sandwiches.
Allison & Frank Lott | Troy University
Football has always been a part of the Lotts’ household. Their love of Troy came more recently when the oldest son Joe decided to play college football at the university. “Although we have always been SEC fans, we are now SBC fans too!” says Allison.
This season, the Lotts will be spending their Friday nights rooting for their son David, who plays football for UMS-Wright Preparatory School, and Saturdays watching Joe play in the games at Troy. “On gameday, we always go to Tailgate Terrace and see the Trojan Walk,” says Allison. For her, the most special Trojan Walk to date was the first one Joe appeared in. “I was hit with all the emotions…It’s a feeling I’ll never forget.”
While most fans tailgate hardest before the game, the Lotts main tailgating happens afterwards when they invite Joe and his friends on the team for food. A staple on the menu that the boys love is the cheeseburger sliders, a recipe Allison got from a friend and which she’s shared again and again. “One thing we look forward to at our postgame tailgating is listening to the players recap the game from their perspectives. They are very animated!”
Cheeseburger Sliders
SERVES 10 – 12
2 pounds ground beef
2 1.25-ounce envelopes onion soup mix
1/2 cup mayonnaise
2 cups shredded cheddar cheese
24 dinner rolls, split
1/2 cup sliced pickles (optional)
1. Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil, spray with cooking spray and set aside.
2. In a large skillet over medium-high heat, cook the ground beef with the onion soup mix until the beef is crumbly, evenly browned and no longer pink. Remove from heat, drain and discard any excess grease. Stir the mayonnaise and cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in preheated oven until the burgers are heated through and cheese melts, about 20-25 minutes. Serve with sliced pickles.
Michelle & David Roberts | Louisiana State University
LSU football is special to Michelle and David Roberts. The couple started dating the weekend they saw the Tigers play Texas in the Cotton Bowl. While David was a lifelong fan despite not attending the university, Michelle fell in love with the team her freshman year at LSU. “Being in the student section of Tiger Stadium with all of our friends was unforgettable.”
She considers the stadium the best place to watch the game, “but watching a game anywhere with my husband is second best,” she says. “His excitement and enthusiasm are over the top. LSU fans are the best no matter where you are.”
She is always sure to represent the purple and gold at tailgates with her black bean and corn salsa, a dish much-requested by friends. “It’s easy to throw together and make ahead so you too can enjoy pregame festivities.”
Black Bean and Corn Salsa
SERVES 6
1 can black beans, drained and rinsed
1 can whole-kernel corn, drained and rinsed
1 red bell pepper, diced
1/2 red onion, diced
1 handful finely chopped cilantro
1 tablespoon minced garlic
Juice of 1 lime
1 teaspoon cumin
Kosher salt to taste
Tortilla chips for serving
In a large bowl, combine all ingredients and stir until well mixed. Refrigerate until serving or overnight. Serve with tortilla chips.
Cook’s note: “I like to make this dip the day before and stir a few times to let everything marinate.”
Emily & Dennis Callahan | University of Georgia
Emily and Dennis Callahan are Georgia fans through and through, but they both found different paths to the Bulldogs. Dennis’ was by birth and Emily’s was through marriage. “Originally growing up in Georgia and being the youngest of 10 kids — and with several of my own siblings attending the University of Georgia — I have been going to games there since I was very small,” says Dennis. Marrying into a Georgia family, Emily had to keep up. “When I came along, I had to jump on the Georgia bandwagon because Dennis would go to all the games,” she laughs.
Their Saturdays during football season are reserved for cheering on the Bulldogs, whether the family is watching at home or cheering for the team in the stands. “Dennis and our son try to go to an away game every year, which is a really nice tradition,” says Emily. “Those weekends are fantastic. And when we’re at home, we really like to watch the game. Of course, we plan food around it, but we don’t like to chat or talk during the game. We’re kind of serious about it,” she laughs. Her onion dip is sure to make an appearance for all to enjoy.
Being a Georgia fan in south Alabama can have its challenges, but it comes with perks, too. “Winning the National Championship against Alabama in 2022 and living down here was a big highlight!” says Dennis.
Vidalia Onion Cheesy Bacon Dip
SERVES 8 – 10
2 cups finely chopped Vidalia onions
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 cup grated sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1/2 pound bacon, cooked and crumbled
Crackers and sliced carrots or celery for serving
1. Preheat oven to 350 degrees. Mix onions, cream cheese, mayonnaise and cheddar together in a bowl.
2. Put into pie dish or 8-inch casserole dish. Spread crushed Ritz crackers on top and bake 30 minutes.
3. Remove from oven, sprinkle with crumbled bacon and enjoy with a variety of crackers and veggies while cheering on the Dawgs!
Brandy & Tim Revels | University of Mississippi
If you look around a tailgate and see silver serving trays, chandeliers hanging from tents and elaborate florals, you’re probably at Ole Miss. Brandy and Tim Revels are no stranger to the over-the-top tailgates since their daughter Amelia chose to attend the University of Mississippi three years ago.
While the Revels household is best described as a house divided — “We’ve got Auburn, Alabama, Troy — we have everybody covered in this house!” she jokes — the pair are more than happy to head to The Grove for the iconic pregame celebrations and quality time with Amelia, now in her senior year. “It’s just an experience,” says Brandy. “One of my favorite things to do is to walk around and look at everyone’s decorated tents.”
Brandy’s go-to tailgate contribution is buffalo chicken bites. “I love it because it’s quick and easy to make,” she says, “and whenever I think of tailgating foods, I think of buffalo chicken dip. The wontons give a classic recipe a twist.”
After tailgating, the family enjoys watching the games and showing off their team spirit. “Even my husband, who is a big Alabama fan and laughingly said he would never wear the powder-blue shirt, bought a powder-blue shirt the first game.”
Hotty Toddy Buffalo Chicken Bites
SERVES 12
3 large boneless, skinless chicken breasts, boiled and shredded
8 ounces cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 cup chopped green onion, plus more for garnish
48 wonton wrappers
Blue cheese crumbles
1. Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray and set aside.
2. In a large bowl, combine shredded chicken, cream cheese, ranch dressing, hot sauce, mozzarella and cheddar cheeses, garlic powder, black pepper and green onions.
3. Press wonton wrappers into the holes of the muffin pan. Fill each wonton wrapper with chicken mixture, making sure to not overfill. Fold in the corners of each wrapper, making a pouch. Bake for 15 minutes or until golden brown.
4. Garnish with blue cheese crumbles and green onions, if desired. Serve warm with ranch dressing for dipping.
