The gargantuan Taste of the NFL is an epic chef-athlete-fan event held each year on the night before the Super Bowl. The food and wine event, which features an athlete and a chef who represent each team, benefits food banks in all 32 NFL cities -- to the tune of 4 million meals last year, when the event was held in New Orleans.

If you're lucky enough to be cavorting around Brooklyn next Saturday, you too can schmooze, sip, nosh and get your picture taken with the NFL player or alum of your choice. The rest of us will have to be content with imagining the delicious fare cooked up by Taste of the NFL veteran Paul Arenstam, from Berkeley's Summer Kitchen+Bake Shop, who will man the Oakland Raiders booth -- along with Ted Hendricks, who was inducted into the Hall of Fame in 1990 -- and serve Braised Pork Chile Verde con Arroz. Meanwhile, over at the San Francisco 49ers' table, David Lawrence, from San Francisco's 1300 on Fillmore, will be whipping up Maple Braised Beef Short Ribs with White Grits -- and sharing the limelight with Chris Doleman, Hall of Fame 2012.

Find details on the big event at www.tasteofthenfl.com. Here's the complete list of chefs, players, dishes and wines.

Arizona Cardinals

Chef Eddie Matney, from Eddie's House in Scottsdale, will be serving Brown Sugar Cured Skuna Bay Salmon on a Sonoran Potato Pancake with Chipotle Cilantro Creme, paired with a 2010 Pinot Noir from MacMurray Ranch on the Sonoma coast. Drop by that booth and you'll meet Roger Wehrli, Hall of Fame 2007, as well.

Atlanta Falcons

Chef Kevin Rathbun, whose restaurant, Rathbun's, is in Atlanta, is doing Moroccan Spiced Suna Bay Salmon with Cranberry Couscous. To sip? The 2010 MacMurray Ranch Pinot. To meet? Former Falcon, 49er, Panther, Ram and Buffalo Bill Chris Draft.


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Baltimore Ravens

Chef Nancy Longo, from Baltimore's Pierpoint Restaurant, is offering Chesapeake Bay Crab Cakes with Hothouse Heirloom Tomato Salad and -- mmm -- Bacon Remoulade. Wash that down with Whitehaven's 2011 Sauvignon Blanc from Marlborough, New Zealand. She will be presiding over the booth with Qadry Ismail, whose Super Bowl win with the Ravens in 2001, was a career highlight.

Buffalo Bills

Mike Andrzejewski, the chef and co-owner of Buffalo's sushi-centric Seabar, will be serving Buffalo's "Beef on Weck" and Sushi-Style Smoked Salmon Bacon with Sweet Corn Foam and Balsamic Pearls. The wine, a 2011 malbec, hails from Don Miguel Gascon in Mendoza, Argentina, and you can sip it with Andre Bill, a former Buffalo Bill, who has played in four Super Bowls.

Carolina Panthers

California-born chef William Schutz III is the executive chef at Charlotte's Bonterra Dining and Wine Room. He'll be pairing his Braised North Carolina Pork Belly with Micro Collards and Sweet Potato Mousse with that same 2010 MacMurray Pinot Noir. Also at the booth: Carolina Panthers tight end Richie Brockel.

Chicago Bears

A James Beard award winner, chef Carrie Nahabedian, who owns Chicago's Naha, was inducted into Chicago's Culinary Hall of Fame in 2009. She'll be serving Crispy Sweet Chili Spiced Manchester Farms Quail with Pea Shoots and Candied Lemon, paired with the Gascon Malbec. Sip and nosh with former Bears cornerback Jerry Azumah.

Cincinnati Bengals

Chef Jean-Robert De Cavel, of Cincinnati's Jean-Robert's Table, is doing a Confit Chicken Salad with Orzo, White Beans, Arugula and Radish, paired with a William Hill 2010 Chardonnay from Napa -- and Hall of Famer (1988) Anthony Munoz.

Cleveland Browns

Rocco Whalen, the chef at Cleveland's Fahrenheit Restaurant, is planning Lobster Rolls, Cleveland Style -- which is Maine lobster on brioche with a spicy mayo and sesame, which should go nicely with the Whitehaven Sauv Blanc and conversation with Al "Bubba" Baker, the former Cleveland Brown who now owns Bubba Q's, a barbecue restaurant in Avon, Ohio.

Dallas Cowboys

Kent Rathbun, the executive chef at Dallas' Abacus -- and brother of chef Kevin Rathbun, who will be representing the Atlanta Falcons -- will be doing a Szechuan Pepper-Crusted Creekstone Strip Steak with Hawaiian Purple Sweet Potato and a Mushroom Soy Glaze. The dish will be paired with a Louis M. Martini 2009 Cabernet Sauvignon from Sonoma County -- and the chance to chat with former Cowboy Everson Walls.

Denver Broncos

Chef Troy Guard, from Denver's TAG Restaurant, has not shared his dish and wine pairing, but he will be working the Bronco's table with Hall of Famer (2010) Floyd Little.

Detroit Lions

Chef Brian Polcyn, from the Forest Grill in Birmingham, Mich., will be serving Assorted Housemade Salumi with a Roasted Autumn Vegetable Salad and the MacMurray Pinot Noir. Sip and taste, then chat with Hall of Famer (1992) Lem Barney.

Green Bay Packers

Chef Justin Aprahamanian, from Milwaukee's Sanford Restaurant, is doing Sartori Ball Vitano Gold with Smoked Grapes and Shallot Jam, paired with a Gallo Two Rock Chardonnay. Former Packer Donny Anderson -- the Golden Palomino -- will be working the booth too.

Houston Texans

Bruce Molzan, chef at Houston's Corner Table, is offering Paleo Shrimp Tacos with Kimchee Coconut Sauce, Fig Chutney and Cilantro, served with the Whitehaven Sauv Blanc. Also at this booth: Former Houston Texan Chester Pitts.

Indianapolis Colts

Chef Greg Hardesty, from Indianapolis' Recess, will be pouring the William Hill 2010 Chardonnay with his Winter Vegetable Borscht, Fischer Farms Oxtail and Creme Fraiche. Hardesty will be sharing the limelight with former Colt and Buccaneer (2002 Super Bowl winners) Ken Dilger.

Jacksonville Jaguars

Chef Brian Siebenschuh, from Jacksonville's Restaurant Orsay, is pairing the MacMurray pinot with his Salt Cured Hudson Valley Foie Gras with Compressed Fennel, Tangerine and Savory Pecan Brittle. Jacksonville Jaguar Cecil Shorts will be on hand as well.

Kansas City Chiefs

James Beard award winning chef Debbie Gold, from Kansas City's Red Door Grill, plans to pour Gina Gallo's 2012 Santa Lucia Highlands Pinot Noir with her Chicken Fried Manchester Farms Quail with Biscuits and Gravy. Gold will be accompanied by Bobby Bell, the first Chief inducted into the Pro Football Hall of Fame in 1983.

Miami Dolphins

Chef Allen Susser -- who runs the aptly named Chef Allen's in Aventura, Florida -- will be pouring the Gascon Malbec with his Nueske's Applewood Smoked Duck Tartine with Mango Rum Chutney. Also on hand: Former Dolphin John Offerdahl.

Minnesota Vikings

The Gascon Malbec will be featured at the Vikings' booth as well, where James Beard award winning chef Tim McKee, of Minneapolis' Le Belle Vie, will be doing "Veal Oscar" with Snow Crab and Truffled Bearnaise. Randall McDaniel, Hall of Fame 2009, will be there to meet and greet.

New England Patriots

Sip Gascon Malbec, sample the Gnocchi Bolognese made by chef Steve DiFillippo, from Boston's Davio's, and meet Steve Grogan, who spent 16 seasons with the Patriots.

New Orleans Saints

Chef Tory McPhail, from New Orleans' famous Commander's Palace, will be serving Bison and Pistachio Sausage with TAG Bacon Infused Mustard and Apricot Puree over a Quick Cabbage Slaw. The savory combination is paired with the Martini cab -- and conversation with Morten Andersen, the all-time leading scorer in NFL history.

New York Giants

Chef Kamal Rose, from New York's Tribeca Grill, is doing Italian Wedding Soup and New York Cheesecake, paired with a LaMarca Prosecco from Italy. Bill Ard, who played for the Giants from 1981 to 1988 -- including the year they won the Super Bowl -- will be there too.

New York Jets

Chef Taku Sato, from Nobu Fifty Seven, will be serving Tuna and Salmon Tataki with Jalapeno Dressing, together with Gina Gallo's Russian River Valley Chardonnay, 2009. Chat with Freeman McNeil, who spent 12 years with the Jets and is still ranked No. 27 in the NFL's all-time list for rushing yards.

Oakland Raiders

Paul Arenstam, from Berkeley's Summer Kitchen+Bake Shop, will man the Oakland Raiders booth -- along with Ted Hendricks, who was inducted into the Hall of Fame in 1990. Arenstam will be serving the Gascon Malbec with his Braised Pork Chile Verde con Arroz.

Philadelphia Eagles

Chef Jack McDavid, from Philadelphia's Jack's Firehouse, is pouring the MacMurray pinto with his as yet undisclosed menu. McDavid's partner at the booth will be former Eagle Jerry Sisemore.

Pittsburgh Steelers

Chef Anthony Zallo, from Pittsburgh's Bigelow Grille, will be serving Homemade Mortadella with Pickled Eggplant, Hand-Pulled Mozzarella and Heirloom Tomato Jam, paired with the William Hill Chardonnay. Former Steeler -- and Steeler Captain for 10 years -- Andy Russell will be on hand too.

San Diego Chargers

Executive chef Jonathan Hale's day job is at San Diego's The Prado at Balboa Park. Here, he'll be pouring the LaMarca Prosecco to pair with his Chili Spiced Mayan Hot Chocolate and Dulce de Leche-Filled Churros. Meet Hall of Famer (1995) Kellen Winslow Sr. while you nibble your dessert.

San Francisco 49ers

David Lawrence, from San Francisco's 1300 on Fillmore, will be whipping up Maple Braised Beef Short Ribs with White Grits, pouring the MacMurray pinot -- and sharing the limelight with Chris Doleman, Hall of Fame 2012.

Seattle Seahawks

Chef John Howie, from Seattle's Seastar Restaurant and Raw Bar, will be offering Skuna Bay Salmon with Sticky Rice, Coconut Thai Curry Sauce and Zucchini-Carrot-Cilantro Slaw. The wine pairing: William Hill Chardonnay. The player pairing: Former Seahawk Craig Terrill.

St. Louis Rams

Chef Gerard Craft, from Clayton, Missouri's Niche Restaurant, will be pairing the William Hill Chardonnay with a Lemon Maple Custard with Shiitake Mushrooms and Bonito Caviar, whose merits you can discuss with Rams linebacker Will Witherspoon.

Tampa Buccaneers

Marty Blitz -- such a great football name -- is the chef at Tampa's Mise en Place. He will be pairing the Whitehaven Sauvignon Blanc with Crispy Polenta-Mascarpone Cake with Braised Pork Shoulder and a Smoked Apple Celery Root Pepita Salad. Meet former Buccaneer, Viking and Bear Brad Culpepper. (And be sure to ask about his experiences on "Survivor: Blood vs. Water.")

Tennessee Titans

Chef Deb Paquette hails from Nashville's Etch restaurant. She will be serving a Lamb and Pork Sausage with Muhamarra Sauce, Chili Plum Jam and a Peanut Butternut Relish, alongside sips of the Gascon Malbec. Enjoy the sips and tastes with former Titan Michael Griffin.

Washington Redskins

Chef Jeffrey "JG" Gaetjen, from Washington D.C.'s Ancora, will be doing a "Tasting of the Hog," which includes Porchetta, Sausage and Braised Pork Shoulder in Milk Sauce, served with the MacMurray Pinot Noir -- and a side of conversation with former Redskin defensive back Brig Owens.