Texas Tea
  Weekend Living
  The Artful Host
Grace and the Gridiron
Experts at entertaining, fans at the University of Mississippi offer fresh ideas for a pretty pregame soiree
Fine silver and William Yeoward crystal set a quintessential game-day table. (Photo: Erik Rank)
Choose dishes that can stand the heat, such as black-eyed pea relish. (Photo: Erik Rank)
by Dawn P. Cannon
Produced by Rebecca Hawkins


In the South, where football is king, entertaining also reigns the day. Tailgating takes on a new pedigree in Oxford, Mississippi, where the Grove -- a patch of grass beneath stately oaks -- provides the setting.

The atmosphere is at once lively and refined. Birmingham designer and Ole Miss alumna Sarah Jernigan describes it this way: "The Piazza San Marco in Venice is Europe's living room -- the Grove may as well be Mississippi's." But pulling off a lavish affair outdoors can be challenging.

Peggy Smith, special events coordinator for the Downtown Grill, and Nancy Nations of Nations' Best Catering provide sage advice. Style and presentation are paramount. It's not at all unusual to see chandeliers in tents and silver julep cups. "Simple elegance makes the best party," Smith says.

Tradition dictates not only the presentation, but also the fare. Hostesses are known for their signature dishes. Offering your finest hospitality, no matter the venue, is the true hallmark of great entertaining. "No one wants to see a tired host," Nations says. "Hire people to do the work, sit back, and enjoy the game."



WEB EXTRA: BLACK EYED PEA RELISH

Nancy Nations of Nations' Best Catering in Oxford, Mississippi, recommends this recipe because it's made the night before. All you have to do on game day is spoon it into a pretty serving dish, and it's ready.

Black-eyed Pea Relish
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, diced
1/2 teaspoon salt
3 tablespoons sugar
1/4 cup balsamic vinegar
Black pepper to taste
Dash of hot sauce
1/2 clove garlic, chopped
1/4 cup olive oil

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