WASHINGTON — The energy was high, the music was loud and soccer balls kicked by
painted-face fans flew through the air. Next to me, smoke rose off a charcoal grill,
much like all the other grills in the parking lot at RFK before D.C. United’s home
playoff match.

But the typical burgers and other marinated slabs of meat were not on this grill’s
grates; the grill master was fixing an omelet — and drinking champagne.

I almost threw my hot dog and IPA on the ground that second and considered making
friends with my tailgate neighbors so I could upgrade to the fluffy, cheese- and
veggie-filled egg dish.

“When did tailgating go gourmet?” I asked my friends.

In the past few years, stadium food has been revamped — Nationals Park sells celebrity-chef designed sandwiches, sushi and
crab cakes. And similar changes are happening in the parking lot.

In a previous interview, WTOP food contributor Mary Beth Albright said that more
sophisticated spreads are becoming the norm under tents on game day. “I mean, why not
prepare a great feast outside? Why not bring every kind of delicious food that you
want?” Albright says.

Silver Spring nutrition expert and registered dietitian Natalie Webb agrees. And she
feels the evolution is not only the perfect opportunity to tap into your inner
epicurean, but also a chance to lighten up your tailgate and delve into delicious, healthy dishes.

Webb says fruits, veggies and whole grains should always be on a tailgate spread. Dips made with
reduced-fat sour cream and cream cheese pair perfectly with dippable fruit
kabobs and cut vegetables.

Flavorful salsas and baked chips are also well received on most tailgate tables. And why not throw
marinated seafood, lean meats and fresh vegetables on the grill?

Her other piece of advice? Divide your plate in quarters and devote three-quarters of
the plate to plant-based foods on the spread, and one-quarter to a protein — and skip
the seconds.

When dessert time rolls around, you don’t have to forgo the sweets — just have some
“mini” options available, such as mini-cupcakes and brownie bites.

Up Your (Tailgating) Game

Looking for other healthy and slightly sophisticated recipes to try out on game day?
Think outside the bun and try a few unconventional recipes.

You don’t even need to touch the grill for these three cheese and artichoke calzones. All the prep
and cooking takes place at home — just bring them to the game. Same goes with
these pre-made and wrapped Italian-style sandwiches. Once you get to the
game, just set out the sandwiches, select your favorite and chow down.

For a lighter — and visually appealing — option, roll up cubes of goat cheese and
tomatoes in a thinly sliced cucumber for a bite-sized veggie roll. You can also
assemble sandwich-style kabobs, such as this turkey, cheddar and tomato combo. Pack a few
extra pickles and some dipping sauces to augment the dish.

And don’t forget about what’s in your glass. For fall football tailgates, Albright
suggests making an apple sangria — “especially because at the end of it, you can have
fruit at the bottom that you can eat that’s a delicious brandy and wine-soaked fruit.
That always goes over well.”

You can also set up a bloody Mary or mimosa bar, or do like Martha Stewart and go
for the full
bar.

Will a new take on the traditional tailgate fare fly with real sports fans? Check out WTOP Sports
Editor Noah Frank’s take on food, fandom and football.

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