Susie Light, lifestyle blogger and wife of Matt Light, former New England offensive tackle joined us at Stephi's in Southie to show how to do Big Game entertaining with new twists on traditional football fare and specialty pairings with Kuvée wines. When it comes to entertaining, Susie is a pro. “Years of hosting Game Day parties has taught me the ins and outs of hosting guests for football viewing – you need great-tasting food and drink just as much as you need the game playing," she explained. "I am stepping up my entertaining game this year and Kuvée lets me pair my menu with the perfect wine to easily show off a little for my guests.” 

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Snacks prepared by Stephi's in Southie, recipes below


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Susie Light pouring Kuvée wines for the event's guests


Read on for six elevated game-day snacks from the chefs at Stephi's in Southie, a local Boston favorite restaurant. 


Pair with Bonny Doon Le Cigare Blanc. Serves 20 people.


Plum Tomatoes: 2 pounds

Fresh Basil: 4 oz

Fresh Mozzarella: 1 pound

Aged Balsamic: 2 oz

Sliced plum tomatoes ½ inch thick and arrange on a serving platter. Place one leaf of basil on each slice of tomato, followed by one slice of mozzarella on top of each leaf of basil. Finish with a drizzle of aged balsamic.



Pair with Coppola Sauvignon Blanc. Serves 20 people.


Sashimi Tuna: 1.5 pounds

Cajun Seasoning: 2 oz

Tortilla Chips: 1 bag

2 Mangos, peeled, seeded, and chopped

1 Red Pepper, finely chopped

2 Green Onion, chopped

Cilantro, chopped: 4 Tablespoons

2 Jalapenos, finely chopped

Lime juice: 4 Tablespoons

Lemon juice: 2 Tablespoons

In a medium bowl, mix mango, red peppers, green onions, cilantro, jalapenos, lime juice, and lemon juice. Cover, and allow to sit for at least 30 minutes.

Cut tuna into 1 oz pieces and lightly season both sides with Cajun seasoning. In frying pan over medium heat sear tuna for 1 minute on each side (longer if you wish tuna to be more welldone).

Arrange tortilla chips on a serving tray, place one slice of tuna on each chip and top each one with mango salsa.



Pair with Girard Artistry. Serves 20 people.


Short Ribs: 2-3 pounds

BBQ Sauce: 2 cups

Tomato Sauce: 2 cups

Beef Broth: 2 cups

Vegetable Oil: 4 Tablespoons

2 large Carrots, chopped

1 medium Onion, chopped

Celery, chopped: 1/2 bunch

French Bread: 1 loaf

Mayo: 1 ¼ cup

Creole Mustard: ¼ cup

Paprika: 1 Tablespoon

Cajun Seasoning: 2 teaspoons

Horseradish: 2 teaspoons

Pickle Juice: 1 teaspoon

Tabasco Sauce: 1-2 teaspoons

1 large Garlic Clove, minced

Season each short rib with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with oil and bring to a high heat (2-3 quart pot should be perfect size). Add the short ribs to the pan and brown very well, about 2-3 minutes per side.

Preheat oven to 375 degrees. While short ribs are browning, puree all the vegetables and garlic in a food processor or diced into small pieces.

When the short ribs are brown on all sides, remove from the pan. Drain the fat, coat the bottom of the same pan with fresh oil and add vegetables. Season the vegetables with salt and pepper and cook until tender, approximately 5 to 7 minutes.

Add BBQ sauce, tomato sauce, and beef broth to cooked vegetables, mixed well and place short ribs in liquid. Be sure short ribs are completely submerged, may have to add water to cover them completely.

Cover the pan and place in preheated oven for 2.5 hours. Check periodically during the cooking process and add more water, if needed.

Turn the ribs over halfway through the cooking time.

Remove cover during the last 30 minutes of cooking.

When done the meat should be very tender, fork tender. Remove short ribs from liquid and let cool at room temp, keep liquid aside.

Slice French bread ½ in thick, place on a baking sheet and bake of 5 to 8 minutes or until lightly toasted.

For the Remoulade sauce place mayo, mustard, paprika, Cajun seasoning, horseradish, pickle juice, tabasco sauce, and garlic into a medium bowl and mix well. Sauce is better if left for a few hours to let the flavors meld. Place short ribs in a mixing bowl and pull apart while still warm (just like you would for pulled pork).

Place pulled meat on a baking sheet or in a baking dish, add 1 cup of the liquid that was set aside over the top of the meat and mix well, use more liquid if desired. Place in 375 degree oven to warm up, time will depend on how long you cooled them for.

Arrange sliced French bread on a serving tray, place a tablespoon of remoulade sauce on each, than top each with desired amount of pulled short rib.



Pair with Clos Pegase Cabernet Sauvignon. Serves 20 people.


Ground Beef: 2 pounds

Cheddar Cheese, shredded: 5 cups

Water: 8 Tablespoons

Taco Seasoning: 7-8 Tablespoons

Crescent Rolls: 4 Tubes (8 ounces each)

1 head Iceberg Lettuce, shredded

Tomato, chopped: 2 each medium

6 Green Onions

Black Olives, sliced: 1 cup

4 Jalapenos, sliced

Sour Cream: 2 cups

Salsa: 2 cups

In a large bowl, combine 4 cups cheese, water, and taco seasoning. Crumble beef over mixture and mix well. Shape into 32 balls.

Place meatballs in a greased baking dish. Bake, uncovered, at 400 degrees for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels.

Reduce heat to 375 degrees. Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping (you will need two pans, 2 tubes of rolls for each pan).

Place a meatball on each roll; fold point over meatball and tuck under wide end of the roll (meatball will be visible), do this to each meatball. Bake for 15-20 minutes or until rolls are golden brown.

Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa.



Pair with Pacific Rim Riesling. Serves 20 people.


20 Mini Tart Shells

Strawberries, fresh: 1 quart

Sugar: 2 Tablespoons

Heavy Cream: 1 pint

6 Egg Whites

Whipped Cream: 1 can

Cut leaves off each strawberry, place in food processor and puree leaving a few chunks. Stir in sugar.

In a bowl, whip heavy cream until stiff peaks form.

In another bowl, whip egg whites until stiff peaks form.

Fold whipped heavy cream into strawberries. Fold eggs whites into strawberry mixture. Spoon desired amount into each tart shell and top with a little whipped cream.



Pair with Pacific Rim Riesling. Serves 20 people.


20 Mini Tart Shells

Chocolate Chips, bittersweet: 10 ounces

Heavy Cream: 2 cups

Hot Coffee: ¼ cup

4 Eggs, room temperature

Sugar: 2 Tablespoons

Whipped Cream: 1 can

Whip heavy cream to form light peaks. Set aside in the refrigerator.

Melt chocolate chips in a large mixing bowl set over simmering water. Meanwhile, whip eggs with sugar until very fluffy and thick, about ten minutes.

Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped heavy cream.

Pour mixture in to tart shells and chill until firm, about two hours. When ready to serve top with a little whipped cream.