Issue link: http://www.e-digitaleditions.com/i/456364
I have been a 49er fan for over 25 years. During that time, I've attended Super Bowl games and victory par ties, rubbed elbows with fellow fans, and observed celebrities and politicians lose their minds over an interception or a bad call against their beloved 'Niners. Football and food were the great equalizers at all of these games but there was never a car trunk or portable barbecue in sight. Which means that as much as I hate to admit it, I had never been to a tailgate. That is, until November 23. On this red-and-gold let- ter day I was invited to the 49ers vs. Washington Redskins tailgate party hosted by Michael Mina, two-star Michelin chef and lifelong 49ers fan. Tailgate is held on home game days at Bourbon Steak and Pub, one of Mina's restaurants at Levi's Stadium. This one-of-a-kind, $5,000-per-member club tailored for Levi's Stadium season ticket holders includes endless amounts of food and drinks, access to Mina's space before games and through halftime. You also have the option to travel to road games with the team and enjoy chalk talks with the coaches. I was both curious and hungry as I crossed Marie De Bar tolo Way on the nor th- east side of the stadium toward the gate. The thought of a specialized menu pre- pared by Mina and Guest Chef Jose Andres—owner of several restaurants includ- ing Barmini in Washington, DC—made my food writer's feet walk faster and my stomach growl louder. Mina and his family have been tailgating for years and even though this par ty was what he called "a tailgate on steroids," I began to wonder what kind of a difference Photo:XXXXXXXXXX Passionate Chefs, Incredible Gastronomy and Grateful Fans B Y L I N D A I A D E R O S A P H OTO G R A P H Y B Y K E L L I U L D A L L 170 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 5 Tailgate, Mina Style B E Y O N D T H E Z I P C O D E Chef Michael Mina