Must-Have Super Bowl Rentals

Give your space plenty of team spirit. Rent festive tabletop décor like linens in your team's colors, patterned china plates, colored goblets and Pilsner glasses for beer pours, flatware and more. Not only do rentals add an element of style to your events but they're a great option when you need additional inventory to accommodate more guests.

From buffet essentials like chafing dishes and utensils, to serving platters and bowls, we offer a variety of catering pieces to present and serve your food in a practical yet stylish way.

Mimmick a living room setup and create the ultimate game-day experience for your guests with lounge packages, specialty furniture and accent pieces. Lounge areas are a perfect way to add more seating, especially for larger groups and VIPs.

Ingredients

Prosecco or Champagne
Apple Cider
Cinnamon Sugar
Caramel Sauce

STEP 1 Take your favorite glass (suggested: champagne flute) and dip the rim in caramel sauce and roll in cinnamon sugar.

STEP 2 Fill the glass halfway with apple cider.

STEP 3 Top off with Prosecco and Champagne.

Ingredients

4 Chicken Breasts, boiled and shredded
1/2 cup of Franks Red Hot Original
1 cup of Hidden Valley Ranch dressing
2 bars of Cream Cheese (softened)
1 bag shredded Sharp Cheddar Cheese

STEP 1 Preheat oven to 350°.

STEP 2 Mix in a bowl Franks Red Hot, 1 cup Ranch dressing, 2 bars softened cream cheese, 1/2 bag shredded sharp cheddar cheese, all shredded chicken.

STEP 3 Transfer all ingredients to pan to bake. Add the rest of the shredded cheddar on top. Bake in oven for 25 minutes.

Serve with tortilla chips, carrots and Celery.

Ingredients

5 lb Chicken Wings
2 cups Brown Sugar
1 cup Soy Sauce
1 cup Wine Vinegar
Lots of Garlic Powder

STEP 1 Marinate over night.

STEP 2 Heat oven to 350 and cook for 2 hours.

STEP 3 Drain all liquid and broil until crispy.

Ingredients

1 8oz Box of Pasta
2 cups peeled and diced Butternut Squash
1/4 cup Almond Milk
2 tbsp Olive Oil
1 tsp Onion Powder
1 tsp Garlic Powder
1 or 1 1/2 tsp Sea Salt
4 tbsp nutritional yeast
1 tbsp lemon juice
5 - 10 Ritz Crackers (optional)

STEP 1 Steam or boil the butternut squash - I boil water then add the butternut squash and cover.

STEP 2 Keep on medium heat until you can poke through the butternut squash with a fork. While doing this make your pasta.

STEP 3 Place the steamed/boiled squash in a blender with the rest of the ingredients. Blend until smooth.

STEP 4 Mix the sauce with the pasta in a pot and enjoy!

Crumble some ritz crackers for an added topping.

Ingredients

1 can Black Beans (rinsed and strained)
1 can Black Eyed Peas(rinsed and strained)
1 can Shoepeg Corn
1 small jar Diced Pimentos
2-3 stalks Celery, finely chopped
1 small Onion, finely chopped (I usually use a sweet yellow onion, but you may also use red onion depending on preference)
1-2 tbsp chopped cilantro(optional)
1 cup Apple Cider Vinegar
3/4-1 cup Sugar (depending on sweetness preference)
1 tbsp Vegetable Oil

STEP 1 In a small saucepan heat apple cider vinegar and add sugar and stir constantly until sugar dissolves. (Do not leave on heat too long or let mixture boil because it will end up tasting sour!) Set aside.

STEP 2 Add remaining ingredients to large bowl then pour in vinegar mixture. Add oil. 

STEP 3 Chill caviar for at least 1 hour, then serve with your favorite tortilla chips (I love the multi-grain Tostitos scoops best!)

Keep in fridge up to 3-4 days.

Extras: Add jalapeno pepper for more spice. Add yellow, green or red pepper for more flavor/veggies.