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TAILGATE EATS
Or leave the Hellmann's at home
It's time to unleash culinary creativity but within certain parameters.
Knives, for instance. Fauquier hostess Bibi Kulski tries to do away with knives because cutting food at a tailgate is often cumbersome. Finger food or that requiring only a fork is a good idea, she says.
Don't use mayonnaise, local tailgate hosts say. When it sits in hot sunlight it goes rancid, looks grim and can cause many an upset tummy. Use oil instead, they say.
Following the gourmet less-is-more principle, Mr. Shaw says, "I have never been impressed with going whole hog I just don't think it's necessary." What he looks for is good sense "in putting a table together" and good presentation like "vintage accessories" such as grandma's silver champagne bucket and seasonal
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