How to Host a Super Bowl Party like Jennifer Fisher


This year, the Council of Fashion Designers of America teamed up with the NFL to celebrate the Super Bowl’s 50th Anniversary by asking select members to design their own football. The New York-based jeweler Jennifer Fisher jumped at the chance. And then she really got into the swing of things, this season. Not only did she design one chic football, she’s also planning a killer party to match. Here, the jeweler shares tips for a fun, chic game day party.


“When it comes to entertaining, especially for sporting events, it’s all about clear glass over plastic. Not only does it look better, but it’s also better for the environment. Crate & Barrel is great for these types of household items because you can pick from items that will always be in stock and everything is affordable. Years ago I purchased about 50 plates and glasses – an initial investment that I am forever grateful I made. I got my wine glasses there, too – so when someone gets drunk and drops one I don’t care, just move on and enjoy the party!”


“I jumped at the opportunity to be one 50 American Fashion Designers to design a customized football for Super Bowl 50. My original idea was to make a perfect gold football but I decided in the end that the football should be lean and mean, and also reflect the core of my design aesthetic. I decided to create three customized super bowl charms – one including the golden gate bridge, given the location of the game.”


“The chain that we used to replace the laces is the core chain style of my brand. It’s a JF Football – clean and minimal with a touch of gold.”


“On game day, I keep my cheese plate minimal so guests don’t fill up on the sucker food but still have something to pick on as people arrive. My pet peeve is walking in to someone’s home for a dinner party and not immediately having something to nosh on with my first cocktail.”


“This is a modification of a guacamole recipe that I learned years ago from a woman from Tijuana who was the Kraft Services lady when I was a stylist on set. She made the most amazing food and would always leave recipe cards for the people on set so we could re-create her dishes at home. The key is not to use tomatoes in guacamole, which people normally do. For this recipe, you mix in some finely diced red bell pepper. It gives the dish a dash of color and a little bit of crunch on top of the white onion. Side note: any leftover guacamole (which rarely happens) is amazing with toasted sunflower seeds for the perfect avocado toast the next morning. Just make sure if you save any leftovers to squeeze extra lime on top so it’s not brown and gross in the morning.”


“This snack always wows all my guests, but if everyone knew how easy they were to make it would be embarrassing! All you need is a mandolin to slice your potatoes paper thin, or a very sharp knife and you can do it by hand. Lay the slices out in a single layer on a parchment lined baking sheet, sprinkle with JF Universal Salt and pepper. You can make them spicy by adding chili, or dill. You can really do anything you want! The bites are a blank canvas based on how you are serving them. My bites are topped with Crème Fraiche & Roe Caviar and fresh chives; a football favorite is topping them with melted cheese, fresh jalapeños & sliced avocado. You can make them into chili bites as long as your chili is not to watery and of course don’t forget to add chives and red onion.”


“Growing up in California I always had access to mini tortillas that for some reason I can never find in New York! I have a glass cup that I purchased from CB2, it has a wider opening and the edges are sharp so I use this on the large corn tortillas to cut out cute mini tortillas. The best bases are finely chopped strip steak, finely chopped and grilled chicken and for the vegetarians a basic black bean. my favorite toppings are cotija cheese, pickled red onion (which I make myself), finely shredded cabbage and cilantro, homemade pico de gallo and sour cream. I also always put out a bowl of lime wedges for that extra squeeze at the end – it exponentially changes the flavor of your taco having that extra acidity.”