Tell any local that tailgate season is only in the fall, and they’ll prove you wrong. If we can dig the grill out, then we’re going to fire it up. So when Dishing decided to throw an afternoon tailgate in the middle of winter, there was an obvious chef to turn to: Fine Dining Restaurant Group’s Joel Tate.
We asked Tate, who spends much of his free time snowmobiling in the winter, to prepare a feast fit for a post-shred party. As an executive chef in the Jackson-based restaurant group, Tate leads the charge in making sausages and charcuterie for the company’s brand, Bovine + Swine. He helped us turn the ordinary tailgate menu into an extraordinary spread.
Starting with homemade sausages in place of traditional hot dogs, Tate offered a topping station loaded with options, from homemade relish to cranberry mustard to foraged mushrooms. Sold at Bodega and seen on menus around town including Il Villaggio Osteria and Rendezvous Bistro, Tate’s sausages have become a popular fixture at cookout and grilling events. Read below on how to make your own sausages (if you are up to the challenge). And find the rest of the recipes in the current issue of the magazine, on stands now.