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CNN Live Saturday
Interview With Chef Maureen Petrosky
Aired August 31, 2002 - 12:54 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
FREDRICKA WHITFIELD, CNN ANCDHOR: Of course, the most fortunate football fans converge not in front of the tube, but rather in the stadium. But first they have to be in the parking lot where they do a little tailgating. In Athens, Georgia, the University of Georgia plays Clemson tonight. And that's where we find Chef Maureen Petrosky.
MAUREEN PETROSKY, CHEF: Hi.
WHITFIELD: You don't have a ticket in hand to go into the game, but instead, you're heading up the tailgating party out there?
PETROSKY: Yes, we are. We're have a great time doing it.
(CROSSTALK)
WHITFIELD: All right, so game time is tonight but already folks are tailgating?
PETROSKY: Yes, they have been here since last night, actually.
WHITFIELD: Oh, my gosh.
PETROSKY: That's a good tailgate tip. If you want to have a great parking spot, come the night before, leave your car or your RV there, and it's there for you in the morning.
WHITFIELD: Oh, OK. There's a technique to all of it.
(CROSSTALK)
Not just getting the perfect parking spot. But now you've got a new twist on tailgating. What happened to just buffalo wings, fried chicken and Cokes and beer? You've taken it to the next level?
PETROSKY: All of that is still here. We still want to keep the traditions, but we want to make it easier for people that want to bring sides and, you know, dishes that they don't maybe have time to prepare. So, we went ahead and bought all of this at the grocery store.
WHITFIELD: OK?
PETROSKY: Everything here took about 15 minutes to shop for. And took about five minutes to put out.
WHITFIELD: Oh, I don't know about that. Usually takes 15 minutes just to even check out. What kinds of stuff do you have right there?
PETROSKY: Well, pretty much everything is either jarred or prepackaged. We have some great breadsticks, roasted red peppers, olives, and potato chips. It's a different spin on potato chips. You know, some fresh fruit for these morning tailgates, people that might not want to be having a burger at 9 o'clock in the morning.
Then we also went ahead and brought local beers today, because just like you support your local teams, we want to support our local breweries. We've got some Atlanta brewing company here, we have Sweet Water and we have Dogwood. In addition, we bought a Colorado beer. So, every city and every town has their team or their -- and their brewery. We recommend that you pair them together and make it part of the event.
WHITFIELD: So, Maureen, I don't know. Have you taken a poll out there? I can see them going for the beer. I don't see the guys and gals behind you really pumping it up for foccacia bread? That seems a little -- upper crust for tailgaters.
PETROSKY: To tell you the truth, Fredricka, they've all been mouth watering over our table.
WHITFIELD: Really?
PETROSKY: They can't wait to dig in. We have been holding them off until we finish and then we're just going to let them go for it.
WHITFIELD: All right is there a trick to -
PETROSKY: They're excited to see something different.
WHITFIELD: Oh, OK. Well, that's good. They're being open- minded about it then. So, what are the real tips on setting it all up? I mean, it's not just, you know, opening up the trunk anymore, so to speak, putting the food out right on the trunk. It's getting a little bit trickier than that?
PETROSKY: Not necessarily. We actually want to keep it simple, keep it as simple as you can. We just brought items that you don't have to necessarily refrigerate. Another thing we want to mention is that you always want to be prepared to bring your trash home with you.
WHITFIELD: Oh, yeah.
PETROSKY: If there isn't somewhere for you to get rid of your garbage. Always bring something that you can just pack right back up into. But keep it simple. It is just as easy as opening your trunk. Or, here they've gone a little bit more elaborate. But these Georgia fans really take it to the extreme.
WHITFIELD: Yes, I see there's a grill back there. I mean, so much for the Habachis.
PETROSKY: Yes! There're all sorts of things here today.
WHITFIELD: Or are you responsible for that grill?
MALE FAN SHOUTING: How about them Dogs?
(FANS BARKING)
WHITFIELD: All right. They're ready.
PETROSKY: We have some very ecstatic fans for the game.
WHITFIELD: All right. I'm sure as soon as the camera is turned off, they're going to be digging in there. I'm sure they're glad to see you there, Maureen.
PETROSKY: They will be. I can feel heat of them on my shoulders.
WHITFIELD: All right. Well, protect yourself. Be careful out there. All right.
PETROSKY: Thanks, Fredricka.
WHITFIELD: Maureen Petrosky, good to see you.
PETROSKY: Here they are.
(CROWD APPROACHES FOOD TABLE, WHOOPING, SHOUTING)
Bye.
WHITFIELD: All right. Well, good luck to them.
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