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Auburn Game Day

Auburn Game Day

the Local Table

Written by: Bradley Jean

Auburn has been my home my entire life. In 1983, at three years old, my parents built a home on Terrace Acres Drive and set roots in this once tiny town. I still remember splashing in mud puddles made by the builders, with the smell of saw dust lingering and a few broken bottles lying around.

I remember visiting Felton Little Park when there was still a merry-go-round and my father taking us to Sani-Freeze at sunset. We’d sit on a small, wall, just tall enough for children to perch, laughing and gobbling down ice cream till the stars appeared. My dad always got a chocolate malt; I was a sucker for the bubble gum ice cream.

I remember once my father taking my sister and me to paint on Samford Lawn. We laid in the grass, the three of us, daring to paint the picture of Auburn etched in our young souls.

On one particular occasion, I recall riding my bike to Toomers Corner  for the official “rolling” of the toilet paper after a big win. We had been watching the game at home and my parents filled our ears with shouts and excitement as the game came to an end. All of a sudden I heard my mother, “Kids, grab your bikes, we’re going to Toomers.” And off we went, a parade of 3 children and one adult, to the center of town to celebrate with our Auburn family.


The feelings and emotions of these days are still on the surface, as if it wasn’t really that long ago. Truth be told, it wasn’t long ago at all.

Auburn is indeed a special place, filled with tradition, fellowship and family, the Auburn family.

From the words of my dear friend Mary Boyd, “We have our own holidays here in Auburn, its Game Day!”

This is true. Nothing compares to Auburn Game Day on the Plains. We eat. We laugh. The kids play. We catch up. We spend time together with people we love and people we’ve missed all year.


It is truly a holiday, but what is so ever present that brings us all together? Is it really the football? Is it the band, the crowds, the excitement, the cheerleaders? Do we come for Malzahn or Boobee or maybe Aubie? Or is it something sweeter and never changing?

My grandfather, Joe Frey, in 1973, would roll into Auburn on Game Day, 6 a.m., and stake his claim of space by the old Eagle’s Cage.  Looking up towards Jordan-Hare, he’d pull out his old tin folding table. He’d open it up, stand it up straight and grin. The rest is history. I can only imagine the rest of his story on Game Day, many years ago. Food, friends, laughs, a good bourbon and coke, family and football, and it all started with a simple table.

I’m pretty sure all of life’s goodness and glory is shared around a table. Football isn’t any different. In fact, I’d claim the Football Tailgate as one of the most prized hospitality occasions in the country. How genius is it that we take our sacred tables outside and open them up to receive others. This is the south. This is football and this is the Auburn Family!


Although tailgating looks a lot different than 1973, the tables are still present. We don’t see them of course, nor think of them. They are covered in cookies stolen by little hands, plentiful with dips and finger foods, and often decorated with flowers and Auburn décor.  Tables once donned with radio’s are now the stage for a television.  

Today, we are widely impressed with campers, large tents and the famous Tailgate Guys. For a monetary fee, Tailgate Guys will set up anything and everything you need to tailgate, including your own tailgate banner and name. It is forever impressive.

I joined a table recently on Payne Street. Payne Street is historical to Auburn and is set only a mile away from the stadium. You can hear all the commotion form Jordan-Hare on Payne, and should we win, Payne Street is only 2 blocks from Toomers Corner.  


My friend Mary Boyd lives here. Mary is also an Auburn native, born and raised on Hamilton Road. Her lawn and porch make the perfect setting for an Auburn Tailgate.

Mary’s got the right idea. Her favorite dinner table remains on her front porch year round. Can you think of anything more inviting than that? She is a true woman of southern hospitality.

“Auburn is home,” says Mary. “Auburn is comfort. Auburn is roots. This is a town we all share, old Auburn or new Auburn, we are all family.”

Mary is a host to her entire village of Payne Street and beyond. She lavishes over fellowship and community. Mary is always open to sit and chat life on her porch swing, while sipping a cold glass of chardonnay.

Mary is also a fantastic cook. She will prepare an old recipe of her grandmothers with ease and a polished plate. She can also take an everyday item like bacon, rub it in brown sugar, bake it and have something even more tasty and fancy, than before.


When creating tablescapes, Mary is quick yet thoughtful. She gathers up sweet items from long ago, pairs them with new décor, ads in a few snips from her garden and she has fashioned something lovely and timeless.

“Sharing food around a table is really about giving thanks. It’s about celebrating life and fun events. It’s more than football, it’s love for your neighbor.  It’s tradition. It’s just who we are.”


No matter where the table is, or what is on it, it’s the beginning of memories. It sets the stage for laughs and comfort and often even tears. We share life, we value each portion and the bonds created are not forgotten. Our tables offer up our own personal stories, stories of greatness, children, time passing and plans ahead.

Perhaps this is why we Auburn villagers are so quick to say “the Auburn family.” Families share space and smiles. Families tend to each other. Families listen and families laugh. Families create newness and share stories of the past. Families begin and end around a table.




Barbecue Sliders

Ingredients: King’s Hawaiian rolls, 1 jar Wickle’s Pickles, Byron’s BBQ of Auburn, slaw (recipe below)

Prep: Place barbecue in each bun, top with slaw. Add Pickle to top with tooth pick.


Simple Slaw

Ingredients: one medium head cabbage, 2 cucumbers, mayonnaise, favorite vinegar, Wickle’s, sugar, S&P


  1. Shave cabbage. Peel and dice 2 medium cucumbers. Dice 1/2 cup Wickle’s.

  2. Combine all in bowl

  3. Add 5 Tbs mayo, 5 Tbs Vinegar, generous S&P, taste.

  4. Mix well and enjoy!

Smoked CAPPS Sausage Dip

Ingredients: 1 lb CAPPS sausage, 1 block white cheddar cheese-shredded, 1 block cream cheese, 1/3 cup diced green onion, 1/2 cup sour cream, 1/2 cup mayonnaise.


  1. Remove sausage from casing and cook in skillet till brown. Drain.

  2. In a large mixing bowl, mix sausage, all cheese, onion, mayo and sour cream.

  3. Bake 350* for 30 minutes. Enjoy!


Smothered Deviled Eggs

Ingredients: 8-12 Eggs, Conecuh Bacon, Jody’s Pimento Cheese (or favorite)


  1. Boil eggs, cool, peel and cut length wise.

  2. Sautee bacon over medium heat, cook to preference.

  3. Separate yolks from eggs and mash yolks in mixing bowl. Mix in mayo and a little mustard till desired creaminess. Add S&P.

  4. Spoon mixture into egg halves.

  5. Top with a dallop of pimento cheese

  6. Sprinkle with bacon.


Fresh Apple Cake with Caramel Glaze

Ingredients: 1 cup light brown sugar, 1 cup white sugar, 1 1/2 cups vegetable oil, 3 eggs, 3 cups AP flour, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 5 fresh granny smith apples-peeled and diced, 2 tsp vanilla, 1 cup chopped pecans (optional)

To Cook Cake:

  1. In mixing bowl, add all sugar, eggs and oil. Mix well.

  2. Slowly mix in flour, salt, baking soda, cinnamon and nutmeg.

  3. Add apples, vanilla and pecans. mix well.

  4. Grease a 9x13 dish and pour mixture in dish to bake.

  5. Bake 350* for an hour and then check for doneness with a tooth pick. Cook another 10-12 minutes if needed.


Ingredients: 4 Tbs or 1/2 stick butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, pinch of salt, 1/2 cup heavy cream

To Cook:

  1. Melt butter in saucepan over low heat.

  2. Add both sugars and salt. Stir well.

  3. Cook for 2 minutes

  4. Stir in heavy cream, boil 2 minutes.

  5. Remove from heat and cool slightly.

  6. Poke holes in finished cake with tooth pick.

  7. Pour warm glaze over the cake.

  8. Enjoy!


Jalapeno Poppers

Ingredients: 8-12 Jalapenos, 4 slices cooked Conecuh bacon-crumpled, 1 cup shredded cheddar, 6 oz cream cheese.


  1. Cut jalapenos length wise. Remove seeds. (wash hands well and don’t touch your face for about an hour)

  2. Mix cheese, bacon and cream cheese in small bowl.

  3. Place jalapenos on baking sheet.

  4. Spoon mixture onto each jalapeno half

  5. Bake about 30 minutes at 350*

  6. Enjoy!


Photo Credits: Amy Leigh Tomas

Style, Design and Content: Bradley Robertson, Mary Boyd

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