AND THE BACKBONE OF “JOHN OFFERDAHL’S BROWARD HEALTH® GRIDIRON GRILL-OFF FOOD, WINE & TAILGATE FESTIVAL” ON NOVEMBER 8
POMPANO BEACH, FL (September 25, 2014) – According to the Hearth, Patio and Barbeque Association, 62% of US homeowners have a grill. With an estimated 14 million new grills being shipped across the country during 2013, it is clear that many Americans are enjoying the benefits of incorporating this healthier cooking method* into their daily routines.
“Enjoying grilled foods as part of a regiment of regular exercise, good sleep and balanced diet can help individuals manage their weight and live a healthy lifestyle,” said Karen Kurowski, a registered dietician at Broward Health Imperial Point. “By opting to grill versus fry foods, chefs and home grillers allow excess fat to drain off, creating a lower-calorie meal and reducing their risk of a stroke, heart disease, high blood pressure and cholesterol, Type 2 diabetes and obesity. But be cautious of overly charred items or excessive meat drippings (the fats from meat dripping onto the coals), as they can lead to cancer-causing carcinogens being produced.”
Professional chefs are already incorporating grilled fish, chicken, lean cuts of steak and vegetables into their menus. Plus, fruits such as watermelon, plums and peaches lend themselves well to the grill as the natural sugars caramelize to create tasty desserts. Many of these incredibly delicious, grilled options will be featured as part of this year’s “John Offerdahl’s Broward Health® Gridiron Grill-Off Food, Wine & Tailgate Festival,” scheduled for Sat., Nov. 8 from 1 p.m. to 4 p.m. at the Pompano Beach Amphitheater.
“I am a big fan of grilling and have built my reputation and this event around this passion,” said John Offerdahl, event founder and former Miami Dolphins All-Pro Linebacker. “Food tastes great straight from the grill and it’s an added bonus that it’s a healthier way of cooking, too. Grill on!”
During this year’s Gridiron Grill-Off, several Miami Dolphins legends, including Ed Newman, Shawn Wooden, Kim Bokamper and Eugene “Mercury” Morris, will team up with local chefs from YOLO, Truluck’s and 13 American Table to prepare signature grilled entrees, which will be paired with premium Gallo wines. One winning team will be recognized with the People’s Choice Award, while a team will be selected by a panel of esteemed judges to receive the coveted Judge’s Choice Award.
To add to the experience, organizers have added new opportunities to elevate the guest experience, including The Jack Daniel’s Tennessee Honey Tailgate Challenge, Guy Harvey’s Sustainable Seafood Village and Chef Allen Susser’s VIP Culinary Exhibition.
All of the proceeds from this tribute to football, food and charity benefit Offerdahl’s Hand-Off Foundation, which directs funds to agencies that “Feed the Needs of Kids in Crisis,” including 4KIDS of South Florida, HOPE South Florida, Here’s Help, Florida Restaurant & Lodging Association Educational Foundation, Miami Dolphins Foundation and Taste of the NFL.
Event tickets are $85 each or $125 each for Chef Allen Susser’s VIP Culinary Exhibition, which includes access to all of the Gridiron Grill-Off festivities. Tickets are on sale now at www.gridirongrilloff.com.
*See below for healthy, grilled recipes
Miami Dolphins legends and top South Florida chefs will team up to create signature grilled entrees during this year’s “John Offerdahl’s Broward Health® Gridiron Grill-Off Food, Wine & Tailgate Festival.”
Event creator John Offerdahl with 2014 Gridiron Grill-Off participants, Louis Oliver (#25, ’89-’93), Chef David Hackett from Palme d’Or / Fontana / Cascades at The Biltmore, Troy Stradford (#23, ’87-’90), Chef Victor Franco from Oceans 234 and Ed Newman (#63, ’73-’84)
About the Gridiron Grill-Off
“John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival,” celebrating its fifth anniversary, pairs Miami Dolphins legends with South Florida’s top chefs to prepare signature dishes on the grill as part of an exciting culinary competition for charity on Saturday, November 8 at Pompano Beach Amphitheater, 1806 NE 6th Street, Pompano Beach, Fl.
Event sponsors includeAllegiance Crane & Equipment, Allied Kitchen & Bath, Badia Spice, Batts Morrison Wales & Lee PA, BB&T, BigMouthGirlz.com, Broward Health, Carnival Foundation, CBS Outdoor, Charles Schwab, Cheney Brothers, City of Pompano Beach, Clear Channel, Coca-Cola, Comcast, Culinary Art Institute, DSK Group, Inc., EJ Gallo, EyesOn News, Fine Awards, Fort Lauderdale Marriott Pompano Beach Resort & Spa, Gold Coast Magazine, Green Dot Advertising, Guy Harvey, Inc., Impact Imagery Group, Jack Daniels Tennessee Honey, Ken’s Salad Dressing, Lifestyle Media Group, National Christian Foundation of South Florida, Northwestern Mutual, Ocean Spray, Omaha Steaks, Orange Bowl, Premier Beverage, Publix, QuinnProQuo, Samuel Adams, Shellback Rum, SocialBuzzTV.com, Southern Specialties, Sun Sentinel, Sunshine Cleaning, Sweet Street Desserts, Templeton & Company, The Wasie Foundation, Think Magazine, Three Olives Vodka, Two B Printing, USA Parking Systems, Walgreens, Xylem and Your Toyota and Scion Dealers
About John Offerdahl
Five-time All-Pro Miami Dolphins Linebacker John Offerdahl created the Gridiron Grill-Off Food, Wine & Tailgate Festival in 2010 to integrate his love for grilling and football with his passion for helping kids in crisis. For more than a decade, John has operated the ever-popular Offerdahl’s Café Grill, a quick-casual restaurant specializing in just-grilled steak, chicken, salmon & shrimp on salads, sandwiches and entrees topped with John’s signature dressings & sauces. John and his wife, Lynn, give back to the community through the Offerdahl’s Hand-Off Foundation.
About Broward Health®
Broward Health, providing service for more than 75 years, is a nationally recognized system in South Florida that offers world-class healthcare to all. Broward Health includes Broward Health Medical Center, Broward Health North, Broward Health Imperial Point, Broward Health Coral Springs, Chris Evert Children’s Hospital, Broward Health Weston, Broward Health Community Health Services, Broward Health Physician Group, Broward Health International, Broward Health Urgent Care and Broward Health Foundation. For more information, visit BrowardHealth.org.
Chicken Sausage with Charred Peppers and Onions
Ingredients
Nonstick cooking spray
2 medium red bell peppers, quartered lengthwise and seeded
2 medium yellow bell peppers, quartered lengthwise and seeded
2 large red onions, root ends intact, each cut into 8 wedges
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons slivered fresh basil
8 (3-ounce) fully cooked Italian-flavored chicken sausages
Directions
- Heat a grill to medium and coat with cooking spray. Grill the bell peppers and onions 12 to 15 minutes, turning 2 or 3 times, until charred and tender.
- Combine the olive oil, vinegar, garlic, salt, and black pepper in a large bowl. Add the vegetables and the basil; toss well.
- Place the sausages on grill and cook 10 minutes, turning occasionally, until heated through and grill marks appear. Slice sausages in half at a sharp angle and transfer to a large platter. Serve with peppers and onions alongside.
Fish Tacos with Chipotle Cream
Ingredients
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish (tilapia or halibut)
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cup shredded green cabbage
1/2 cup corn kernels
1/4 cup fresh cilantro
Lime wegdes
Directions
- In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
- Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
- In a small bowl, combine the thickened yogurt mayonnaise and chipotle pepper.
- Heat the tortillas on the grill or grill pan for 30 seconds per side.
- Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Tops with fish, cabbage, corn and cilantro. Serve with lime wedges.
Grilled Balsamic Peaches and Frozen YogurtIngredients
1/2 cup balsamic vinegar
2 teaspoons dark brown sugar
1/2 teaspoon pure vanilla
1/8 teaspoon black pepper
3 large just-ripe freestone peaches, halved and pitted
2 teaspoons canola oil
2 teaspoons unsalted butter, melted
6 scoops low-fat vanilla frozen yogurt
Directions
- In a small saucepan, bring the vinegar and sugar to a boil. Reduce heat to low; simmer until reduced by half and slightly syrupy, about 10 minutes. Stir in the vanilla and black pepper. Set aside.
- Heat a grill to medium. Brush cut side of the peaches with the canola oil and cook cut side down until nicely grill marked, 2 to 3 minutes. Give peaches a quarter turn and grill 1 to 2 minutes more for crosshatch marks. Flip over and brush tops with the melted butter. Grill cut side up until tender, 3 to 4 minutes more.
- Arrange a peach half in each of 6 serving dishes and top with a scoop of frozen yogurt. Drizzle syrup over the top.
John Offerdahl’s Broward Health® Gridiron Grill-Off Food, Wine & Tailgate Festival
Legend / Chef Teams
| Miami Dolphins Legends | Restaurant Chefs |
| Ed Newman (’73-’84)G #642013 “Judge’s Choice Champions” | YOLOChefs Peter Boulukus2013 “Judge’s Choice Champions” |
| Glenn Blackwood (’79-’87)S #472013 “People’s Choice Champions” | Oceans 234Chef Victor Franco2013 “People’s Choice Champions” |
| AJ Duhe (’77-’84)LB #77 | Lobster Bar Sea GrilleChef Jeff Pfeiffer |
| Channing Crowder (’09-’11)LB #52 | S3 RestaurantHilton Fort Lauderdale Beach ResortChef Chris Miracolo |
| Jeff Dellenbach (’85-’94)C #65 | Red, The SteakhouseChef Peter Vauthy |
| Mark Duper (’82-’92)WR #85 | The Royal PigChef Stanton Bundy |
| Roy Foster (’82-’90)G #61 | Darrel & Oliver’s Café MaxxChef Oliver Saucy |
| Jim “Crash” Jensen (’81-’92)QB / WR / RB #11 | Grille 401Chef Rick Schwager |
| Sam Madison (’97-’05)DB #29 | McCoy’s OceanfrontFort Lauderdale Marriott Pompano Beach Resort & SpaChef Daniel Gerety |
| OJ McDuffie (’93-’00)WR #81 | JB’s on the BeachChef Mike Hrabovsky |
| Don McNeal (’80-’89)CB #28 | The GrillCalvary Chapel Fort LauderdaleChef Kenny Velsor |
| Eugene “Mercury” Morris (’69-’75)RB #22 | Hollywood PrimeWestin Diplomat Resort & SpaChef Anthony DiCillo |
| Tony Nathan (’79-’87)RB #22 | The G Hilton Fort Lauderdale MarinaChef Nicole Rhone |
| Louis Oliver (’89-’93)S #25 | Palme d’Or / Fontana / Cascades / 19th HoleThe BiltmoreChef David Hackett |
| Twan Russell (‘00-‘02)LB #56 | Chef’s Palette Café & GrillChef Dustin Gordon |
| Dave Shula (’82-’88)Wins – #347 | Shula’s on the BeachThe Westin Beach Resort & Spa Fort LauderdaleChef Alexis Martinez |
| Keith Sims (’90-’97)G #69 | Market 17 Farm Fresh Restaurant & BarChef Lauren DeShields |
| Dwight Stephenson (’80-’87)C #57 | Truluck’sThe Galleria at Fort LauderdaleChef Michael Cerny |
| Troy Stradford (’87-’90)RB #23 | Pelican LandingHyatt Regency Pier Sixty-SixChef Greg McGowan |
| Zach Thomas (’96-’07)LB # 54 | 15th Street FisheriesChef Lenny Judice |
| Shawn Wooden (’96-’99)S #22 | 13 American TableChef Anthony Fiorini |
| Mark Higgs (’90-’94)RB #21 | Omaha SteaksChef Karl Marsh |
| Troy Drayton (’96-’99)TE #84 | Mai-Kai RestaurantChef Dave Levy |
| Jeff Cross (’88-’96)DE #91 | Bimini Boatyard Bar & GrillChef Odel Arencibia |
Bob Kuechenberg (’70-’84)G #67 |