As summer winds down and the temperatures cool, sports enthusiasts look forward to football season and the uniquely American pastime of tailgating. Hosting a meal from the back of a vehicle in the parking lot of a stadium has become the quintessential combination of cars, food, and sports. However, the basics of tailgating, food and drink and cheering for your team, started more than 150 years ago on a battlefield.
One of the earliest documented social gatherings involving both food and conflict was at the start of the American Civil War with the First Battle of Bull Run on July 21, 1861. Civilians from Washington, D.C. considered the upcoming battle to be nothing more than a minor rebellion that would be over quickly. So, they packed their picnic baskets and wine and traveled to the countryside of Manassas, Virginia to cheer on the Union troops. Later, a Union captain recorded the incident in his journal describing the scene as “thronged with sightseers” and giving special mention to the women who came in wagons filled with the mince meats, pies and puddings of the day. The battle was nicknamed the “picnic battle” because spectators brought food and opera glasses.Spoiler alert: The Confederate soldiers routed the Union army that day, forcing a retreat and causing quite a panic among the onlookers.
In 1866, a Texas rancher and entrepreneur named Charles Goodnight saw a need for workers away from the ranch and soldiers alike to eat regardless of where they were. His solution was to transform and outfit a U.S. Army transport wagon into a rolling chow hall. He affectionately called it the “Chuck wagon,” whether that was after the inexpensive cuts of beef he served or after himself has never been clear. Chuckwagons were pulled by beasts of burden, such as mules or oxen and carried staples like beef stew, black-eyed peas, and biscuits. It naturally became a place for the men to congregate for a meal and to socialize at the end of the day. The chuckwagon was quite possibly America’s first food truck.
It is believed that the first ever tailgate party at a sporting event was three years after the invention of the chuckwagon. In 1869, Rutgers and Princeton faced off in New Brunswick, New Jersey. Fans wore team colors to show their loyalty and possibly dined on chili, pork and corn, the local favorites. The next mention of food at a football game was a 1904 Yale game where fans traveled by train, supplying their own food for the journey. In fact, as more people took the train to sporting events, it was common to pack a basket because there were no vendors from which to purchase a meal or drink while the spectators awaited kickoff.
The birth of the automotive industry changed not only how people traveled, but also how fans gathered before a game. The Duryea brothers, J. Frank and Charles were living in Springfield, Massachusetts in the 1890s. Charles was an engineer and a visionary. Frank was the mechanic who would produce Charles’ designs, which at the time were mo
dified bicycles. However, Charles also spent time studying the internal combustion engine and designed the first successful American gasoline automobile in 1893. In 1895, Frank drove their vehicle in America’s first car race and won. The Duryea Motor Wagon Company was born a year later and produced 13 cars by hand that year.
Once the automotive industry was born, it grew quickly. By 1899, 30 American manufacturers had produced more than 2,500 motor vehicles. During the next decade, almost 500 more companies entered the business, including Henry Ford with his introduction of the Model T and William Durant and his founding of General Motors.
As the number of families owning motorized vehicles grew, fans had a new option for attending their favorite events. The combination of food and sport continued its allure, and this increasingly popular pastime needed a name. Even though there is no photographic evidence to support the claim, the Green Bay Packers are credited with coining the term “tailgating” in 1919. Supposedly, Packers fans would drive their pickup trucks to the game, park beside the field and enjoy a meal served from the tailgate of the truck before the game. Many consider this to be the start of the modern association of tailgating and football.
Even though tailgating’s exact origin is unknown, it has evolved into an integral part of our American sports tradition. While the NFL has tried in the past to discourage tailgating due to excessive drinking, the ritual continues to thrive as a pregame activity at college games. Some teams and stadiums are just as well known for the tailgate tradition as they are for their actual play record. For instance, in Knoxville, Tennessee, the Volunteer fans make their way to Neyland Stadium on the banks of the Tennessee River by boat and “Sailgate.” In Oxford, Mississippi, Ole Miss fans gather at The Grove, ten acres surrounded by oak, elm and magnolia trees. Students wear their Sunday best, with the young men in bow ties and coats and the young women in cocktail dresses or sundresses and heels. In addition, the tables are set with lace doilies, china and silver, giving the party as much pomp as the Kentucky Derby.
At Virginia Tech, one can find the traditional fare of hot dogs, BBQ and chili, but the die-hard fans eat huge turkey legs or deep fry a whole turkey, amused by the idea of eating their own mascot. And even with all the culture and prestige of having been founded by one of our country’s founding fathers, the University of Virginia fans also know how to throw a party, with current students and alumni setting up temporary communities all over the grounds like mini family reunions. In fact, the students are nicknamed Wahoos, after fish that can drink twice their weight. Ever wonder how to measure how much a fish can drink?
In the end, it really doesn’t matter how tailgating evolved or what events led to our modern version of the pastime. Yes, it is about the party and the game, but the importance runs much deeper. At its core, tailgating is about building a community. It is sharing an experience with a few thousand of your closest friends.It is a way to connect in an increasingly disconnected world.
SIMPLE ROASTED RED PEPPER DIP
Serves 6
Ingredients:
• 1 clove garlic
• 17 oz. jar roasted red peppers, drained
• 1/4 cup mayonnaise
• 8 oz cream cheese
• 1 tablespoon lemon juice
Directions:
Mince the garlic in a food processor. Add the remaining ingredients and process until smooth. Cover and chill at least 30 minutes before serving. Serve in individual small glasses. Add finger food shaped vegetables, such as celery, cucumbers, or carrots.
EASY GRILLED CHICKEN AND VEGGIE WRAPS
Serves 6
Ingredients:
• 3 tablespoons olive oil
• 2 medium zucchinis, cut into strips
• 3/4 cup sliced red onion
• 2 red bell peppers, sliced
• 2 lbs. boneless skinless chicken breasts
• 1/2 cup bottled balsamic glaze
• 3 teaspoons Italian seasoning
• Salt and pepper to taste
• Mixed greens
• 6 large tortilla wraps
• Deli wrap paper and twine, if desired
Directions:
In a bowl, toss the vegetables with olive oil, 1/2 of the balsamic glaze and 1 1/2 teaspoons Italian seasoning, salt and pepper. Season the chicken with the rest of the Italian seasoning, salt and pepper, and a teaspoon of olive oil. Grill the chicken until done. Place the veggies on the grill at the same time, tossing every few minutes. Cool the chicken on a plate, then slice. Divide the chicken strips and veggies between the tortillas, add mixed greens and drizzle with remaining balsamic glaze. Fold the tortilla and wrap in deli paper for portability.
GAME DAY DEVILED EGGS
Serves 12
Ingredients:
• 12 hard-boiled eggs, cooled
• 1 cup ranch (I think) or Caesar dressing
• 2/3 cup mayonnaise
• Black olives
• Parsley
Directions:
Cut the eggs in half and remove the yolks. In a bowl, mash the yolks with a fork and mix in dressing and mayonnaise. Spoon or pipe the filling back into the egg whites. Use a parsley stem to create the long lace and sliced black olives for the horizontal laces. Garnish the serving platter with additional parsley.