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Dig in to the WTOP Super Bowl party spread

Neal Augenstein | naugenstein@wtop.com

February 5, 2016, 9:41 AM

Dave Johnson's wife made "Diane's devilish dogs." (WTOP/Neal Augenstein)
Sports Director Dave Johnson’s wife made “Diane’s devilish dogs” — always a favorite. (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Chili Con Brandon is the creation of writer Brandon Millman. (WTOP/Neal Augenstein)
“Chili Con Brandon” is the creation of writer Brandon Millman. (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Ofoe McCarthy's guacamole earns the title Super Spicy Guac. (WTOP/Neal Augenstein)
Ofoe McCarthy, in operations, made guacamole that lives up to its name — “Super Spicy Guac.” He says he went easy on the hot stuff today. (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Web Editor Rick Massimo brings international flavor to the American title game with Saag Paneer, which is spinach and cheese. (WTOP/Neal Augenstein)
Web Editor Rick Massimo brings international flavor to the American title game with red lentils with shallots and saag paneer –spinach and cheese, Indian-style. (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Morning editor Mike Jakaitis dubs his pepperoni pizza bread "Heart attack wrapped in biscuit dough." (WTOP/Mike Jakaitis)
Morning editor Mike Jakaitis dubs his pepperoni pizza bread “heart attack wrapped in biscuit dough.” (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
News Director Mitchell Miller's Super Guac has been a newsroom favorite, For ultimate freshness, the avocado wasn't mashed until 4:30 a.m. (WTOP/Neal Augenstein)
News Director Mitchell Miller’s Super Guac has been a newsroom favorite. For ultimate freshness, the avocado wasn’t mashed until 4:30 a.m. (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Don’t ask anchor Mike Moss to leak details of his “Super Secret Rib Rub” (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
It's called Neiman Marcus Dip -- traffic anchor Reada Kessler says it was a staple at the restaurant in some Neiman's. (WTOP/Neal Augenstein)
It’s called “Neiman Marcus Dip” — traffic anchor Reada Kessler says it was a staple at the restaurant in some Neiman’s. (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Anchor Mark Lewis's Bourbon Barbecue Wings have quite a kick. Get it? Kick? Football? (WTOP/Neal Augenstein)
Anchor Mark Lewis’s “Bourbon Barbecue Wings” have quite a kick. Get it? Kick? Football? (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
Hope your Super Bowl shindig is a blast! (WTOP/Neal Augenstein)
Hope your Super Bowl shindig is a blast! (WTOP/Neal Augenstein)
WTOP/Neal Augenstein
(1/10)
Dave Johnson's wife made "Diane's devilish dogs." (WTOP/Neal Augenstein)
Chili Con Brandon is the creation of writer Brandon Millman. (WTOP/Neal Augenstein)
Ofoe McCarthy's guacamole earns the title Super Spicy Guac. (WTOP/Neal Augenstein)
Web Editor Rick Massimo brings international flavor to the American title game with Saag Paneer, which is spinach and cheese. (WTOP/Neal Augenstein)
Morning editor Mike Jakaitis dubs his pepperoni pizza bread "Heart attack wrapped in biscuit dough." (WTOP/Mike Jakaitis)
News Director Mitchell Miller's Super Guac has been a newsroom favorite, For ultimate freshness, the avocado wasn't mashed until 4:30 a.m. (WTOP/Neal Augenstein)
It's called Neiman Marcus Dip -- traffic anchor Reada Kessler says it was a staple at the restaurant in some Neiman's. (WTOP/Neal Augenstein)
Anchor Mark Lewis's Bourbon Barbecue Wings have quite a kick. Get it? Kick? Football? (WTOP/Neal Augenstein)
Hope your Super Bowl shindig is a blast! (WTOP/Neal Augenstein)

WASHINGTON — It’s an annual tradition in the Glass-Enclosed Nerve Center — the morning crew’s Super Bowl party.

Since 2010, morning editor Mike Jakaitis has orchestrated the shindig, which involves colleagues making and bringing their favorite football foods on the Friday before the Super Bowl.

Ironically, the oblong table in the newsroom is referred to as “the football” — here’s what’s on it today.

Check out the WTOP staff’s favorite Super Bowl Recipes.

Neal Augenstein

Neal Augenstein has been a general assignment reporter with WTOP since 1997. He says he looks forward to coming to work every day, even though that means waking up at 3:30 a.m.

naugenstein@wtop.com

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