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Laura Fowler Goss is pictured with Guy Fieri at the Super Bowl in Phoenix in 2015.

BRANFORD, Fla. — Branford’s own Chef Laura Fowler Goss will travel to Minnesota on Thursday to the Bullseye 2018 Players Tailgate party for Super Bowl LII.

For the second time, Goss will design and set up all of the buffet and food service stations at the party hosting thousands of guests.

She said she will be in charge of setting up the guest dining area and bar area. She will also be the liaison with the kitchen to ensure there is enough food.

The Bullseye 2018 Players Tailgate party will return with America’s favorite chef, Guy Fieri, bringing caterer Aaron May, and friends Brian Malarkey, Akira Back, Raymond Mohan and other esteemed celebrity chefs.

The tailgate party will be held just one block from the security entrance for the Super Bowl and US Bank Stadium in the heart of downtown Minneapolis. The venue is a custom-built 30,000-square foot pavilion with a massive heating system to maintain a comfortable 72 degrees.

Designer furnishings and a full bar complete the tent, while Operation BBQ Relief sets up outside and offers up the most delectable barbecue with Guy’s line of sauces.

There are 32 members of the culinary team, hand selected by Bullseye Head Chef Aaron May, along with input from Guy Fieri.

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Laura Fowler Goss will travel from Branford to Minnesota to design a Super Bowl tailgate party. 

Goss has been designated as the designer for the food stations, which include barbecue from the 2017 CNN Hero Finalist Operation BBQ Relief, including whole hogs, brisket, turkey, and Guy’s famous rubs and sauces, slow smoked by winning pit masters;  Korean Fried Chicken served with kimchi, served on steamed buns, curated and overseen by Top Chef finalist and ABC’s The Taste winning mentor Brian Malarkey; Jet Fresh Poke, Sashimi and Sushi created by 2018 Michelin Star award winner Chef Akira Back; Prime Time Prime Rib Sandwiches garnished with truffle and gruyere, created by Chef Aaron May; LoLo’s Raw Bar will serve fresh caviar, crab legs, oysters, shrimp, and lobster by Chef Raymond Mohan; Frank’s RedHot Brunch Bar includes sweet chili chicken and waffles, bacon and egg sandwiches, and Frank’s RedHot Bloody Mary’s; and the Flavortown Finale dessert station will serve fresh, hot doughnuts, complete with Minnesota’s biggest hot chocolate bar and plenty of assorted desserts.

Goss is excited to get started on the design.

She said she is looking forward to the rewarding feeling that comes from a job well done.

Goss operates a boutique catering company, meal preparation delivery service, hosts cooking classes for the public and private parties, speaks and demonstrates recipes and cooking tips, and manages Fowler's Fork, a non-profit that teaches kids where food comes from and how to cook it. 

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Laura Fowler Goss operates a boutique catering company, meal preparation delivery service, hosts cooking classes for the public and private parties. 

She grew up on a small family farm in Cross City and attended Le Cordon Bleu culinary academy.

“I love to plan parties and food is such an important part of celebrations,” Goss said.

Jessie R. Box is a reporter for the Suwannee Democrat, Jasper News and Mayo Free Press. Her beats include general assignment, government and police. ​

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