Bruins vs Blackhawks Rivalry Menu: Chowder Arancini, Italian Beef Pie and Wine

A Bruins vs Blackhawks rivalry menu puts Boston clam chowder and Chicago Italian beef on the same table, with a wine for each corner and a dessert that settles the argument. This is a game night for a house divided: a crisp, creamy start for Boston, a slow-braised pie for Chicago, and a brownie stack that borrows from both. Every recipe is written for 4 and can be mostly done before puck drop.

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The Rivalry Menu at a Glance

The whole night on one screen, with the reasoning below.

Why Boston and Chicago Make a Good Dinner Fight

This rivalry is old, and you can say so without taking a side. According to NHL.com's brief history of the league, the Original Six era ran from the 1942-43 season through 1966-67, and the Boston Bruins and the Chicago Black Hawks were both in that group. Boston entered the league in 1925-26 and Chicago followed the next season.

The food has its own history. Boston cream pie is the official dessert of Massachusetts, and Wikipedia's article on Boston cream pie traces it to the Parker House Hotel in 1856. Italian beef, per Wikipedia's article on the sandwich, is a Chicago creation that goes back to Italian-American immigrants as early as the 1930s, served with spicy giardiniera or sweet peppers.

We leave out records, standings and this season on purpose, so the page stays right next year. The menu does the arguing instead. Each city gets a dish it is proud of, and one dessert has to satisfy both.

Set the Table: A House Divided

Split the table down the middle and let each half carry its colors. On the Boston side, use gold and black glassware and napkins. On the Chicago side, use red and black. A runner of black down the center ties the halves together, and the guests who are caught in the middle get to sit at the seam.

Wear your side, too. The Boston fan in your house will want a Bruins jersey or hoodie, and a matching shirt for each half of a couple makes the argument official.

Shop Bruins gear at NHL Shop

The Chicago fan will want the red. Blackhawks jerseys, hoodies and tees are a click away at NHL Shop, so the red half of the table gets its own colors.

Shop Blackhawks gear at NHL Shop

For the glassware, our guide to red versus white wine glasses explains why the shape matters, and the stemware collection has sets for both halves of the table. If you want a lighter-hearted menu for a different matchup, our hockey watch party menu with wine pairings covers Red Wings and Canadiens night.

The Hosting Plan: What to Do and When

Hockey does not run on a clock you can plan dinner around. Stoppages and penalties stretch every period, so plan around the intermissions and the breaks in play, not a promised dinner time.

The day before

Braise the beef. Italian beef is better after a night in its own jus, and the shepherd's pie is easier to build from cold beef. Make the pastry cream and the brownies, chill them, and cook the risotto base for the arancini.

The afternoon of

Shape and bread the arancini and chill them. Boil and mash the potatoes, assemble the pie, and set the table. Put the white wine on ice.

Before the opening faceoff

Heat the frying oil and the oven. Fry the arancini just as guests settle in, and hold them in a 200°F (95°C) oven.

First intermission

Slide the pie into the oven. It needs about 30 minutes, so it comes out for the second period. Take the red wine out of the cool spot to lose its chill.

Second intermission

Plate the brownie stacks and warm the ganache if it has set. Pour the dessert wine in small glasses.

Prep goes faster with good knife work, and our knife techniques guide covers the cuts for the onions, garlic and chocolate. The meat thermometer calibration guide helps you check the oil and the leftovers.

The Appetizer: New England Clam Chowder Arancini

Clam chowder is Boston in a bowl: tender clams, potatoes, cream and smoky bacon. Arancini are Italian rice balls with a crisp crust, a nod to the North End, Boston's old Italian neighborhood. This recipe cooks the chowder flavors into a risotto, wraps it around a cube of mozzarella and fries it, so you eat the soup with your hands.

Our clam chowder page is the full bowl version, and our arancini page and risotto alla Milanese page explain the rice technique. The soup and chowder recipes hub has more ways to cook the same flavors.

Clam Chowder Arancini with Giardiniera Aioli

Serves 4 (12 arancini). Hands-on 50 minutes, total about 2 hours 30 minutes, including chilling.

For the risotto

• 4 slices thick-cut bacon, cut into small pieces
• 1 small yellow onion, minced
• 1 cup (200 g) Arborio rice
• 1/4 cup (60 ml) dry white wine, such as Chardonnay
• 1 small Yukon Gold potato (about 100 g), cut into 1/4 inch (6 mm) dice
• 2 cans (6.5 ounces/184 g each) chopped clams, drained, juice reserved
• Bottled clam juice and water, to make 3 cups (720 ml) of liquid with the reserved juice, kept warm
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan
• 1 teaspoon fresh thyme leaves
• Black pepper, and salt to taste

For shaping and frying

• 3 ounces (85 g) low-moisture mozzarella, cut into 12 cubes
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs beaten with 1 tablespoon (15 ml) water
• 1 1/2 cups (90 g) panko
• Neutral oil, such as canola, for frying, about 1 1/2 inches (4 cm) deep

For the giardiniera aioli

• 1/3 cup (80 g) mayonnaise
• 1/4 cup (40 g) hot giardiniera, drained and finely chopped, plus 1 tablespoon (15 ml) of its brine
• 1 small garlic clove, grated
• 1 teaspoon (5 ml) lemon juice

Method

1. Cook the bacon in a heavy, wide pot over medium heat for 8 to 10 minutes until crisp. Lift it out with a slotted spoon and leave 1 tablespoon of fat in the pot.
2. Cook the onion in the bacon fat for 4 minutes. Add the rice and stir for 2 minutes. Pour in the wine and stir until it is absorbed.
3. Add the potato and a ladle of warm liquid. Cook at a gentle simmer, stirring and adding liquid a half cup at a time, for 18 to 20 minutes, until the rice is tender with a slight bite and the potato has softened into the sauce.
4. Take the pot off the heat. Stir in the cream, Parmesan, thyme, clams, bacon and plenty of pepper. Taste before you add salt, because the clams, bacon and Parmesan are already salty.
5. Spread the risotto on a sheet pan and cool for 15 minutes, then refrigerate at least 1 hour, until firm.
6. Scoop about 1/3 cup (75 g) of risotto, flatten it in your palm, press a cube of mozzarella into the center and close the rice around it. Roll into a smooth ball. Repeat to make 12.
7. Roll each ball in flour, dip it in the egg, and coat it in panko. Chill the breaded balls for 15 minutes.
8. Stir the aioli ingredients together and set aside.
9. Heat the oil to 350°F (175°C). Fry 4 arancini at a time for 3 to 4 minutes, turning once, until deep golden and hot at the center. Drain on a rack, salt lightly and keep warm in a 200°F (95°C) oven while you fry the rest. Serve with the aioli.

Make ahead. The risotto base keeps overnight in the refrigerator, and breaded arancini hold refrigerated for a day before frying. The aioli keeps for up to 3 days. Fried arancini are best the same day.

Scaling for a crowd. Double the risotto in a wider pot rather than a deeper one, and fry in small batches so the oil stays at 350°F (175°C).

Substitutions. Swap the bacon for 2 tablespoons (30 ml) of olive oil and a pinch of smoked paprika. Use canned minced clams in the same amount if chopped are hard to find.

Allergen note. Contains shellfish, dairy, egg and gluten. Check the labels on the clam juice, mayonnaise and giardiniera.

Estimated nutrition per serving: Clam Chowder Arancini with Giardiniera Aioli (Serves 4). Calculated from standard ingredient values, not lab tested, so treat the figures as estimates.

Frying lives or dies on oil temperature. Per its listing, the digital instant-read thermometer reads from -58°F to 572°F (-50°C to 300°C) in 2 to 3 seconds, a range the listing says reaches deep frying. That is enough to check the oil at 350°F (175°C) and the leftovers at 165°F (74°C).

Shop the Instant-Read Thermometer

The Main Course: Italian Beef Deep-Dish Shepherd's Pie

This is the Chicago star. Italian beef is slow-roasted in garlic, herbs and stock, then shredded and held in its own seasoned jus. The shepherd's pie format turns that beef into a deep-dish plate: spicy giardiniera and provolone in the middle, and a buttery mashed potato crust on top.

The potato crust is where Boston gets a seat. The Parker House Hotel, which gave the world Boston cream pie, is also credited by Wikipedia's article on the hotel with the Parker House roll, a butter-rich roll. We borrow the idea, not a recipe: the mash is finished with plenty of butter, and the top is brushed with more before it bakes. Our cauliflower mash shepherd's pie is a lighter take on the same dish.

Italian Beef Deep-Dish Shepherd's Pie

Serves 4. Hands-on 45 minutes, total about 4 hours 15 minutes, including the braise.

For the Italian beef

• 1 1/2 pounds (680 g) boneless beef chuck roast, trimmed
• 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper
• 2 tablespoons (30 ml) olive oil
• 1 large yellow onion, sliced
• 6 garlic cloves, smashed
• 2 tablespoons (30 g) tomato paste
• 2 cups (480 ml) beef stock
• 1 teaspoon dried oregano and 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 bay leaf

For the layers

• 3/4 cup (130 g) hot giardiniera, drained and roughly chopped
• 4 ounces (113 g) provolone, shredded

For the potato crust

• 2 pounds (900 g) Yukon Gold potatoes, peeled and quartered
• 7 tablespoons (100 g) unsalted butter, 6 for the mash and 1 melted for brushing
• 1/2 cup (120 ml) whole milk, warm
• 1 1/2 teaspoons kosher salt, and black pepper

Method

1. Heat the oven to 300°F (150°C). Season the chuck with the salt and pepper and let it sit for 20 minutes.
2. Heat the oil in a heavy pot with a tight lid over medium-high heat. Sear the beef 4 minutes per side until deeply browned, then set it aside.
3. Cook the onion for 5 minutes. Add the garlic and cook 1 minute, then the tomato paste and cook 2 minutes. Pour in the stock and scrape up the browned bits. Add the oregano, basil, pepper flakes and bay leaf, and return the beef to the pot.
4. Cover and braise in the oven for 2 1/2 to 3 hours, until a fork twists the meat apart with almost no resistance.
5. Move the beef to a board and shred it with two forks. Skim the fat from the jus, discard the bay leaf, and boil the jus uncovered for 10 to 15 minutes until reduced to about 1 cup (240 ml). Toss the beef with 3/4 cup (180 ml) of the jus and keep the rest for serving. Stir in the giardiniera.
6. Cover the potatoes with cold salted water, bring to a gentle boil and cook 18 to 20 minutes until tender. Drain, return them to the warm pot for 2 minutes to steam dry, and mash with 6 tablespoons (85 g) of the butter, the warm milk, salt and pepper.
7. Raise the oven to 400°F (200°C). Spread the beef in a 12 by 8 inch (30 by 20 cm) baking pan and scatter the provolone over it. Spoon the potatoes on top and spread them to the edges to seal. Ridge the top with a fork and brush with the remaining melted butter.
8. Set the pan on a sheet pan to catch drips. Bake 25 to 30 minutes until the edges bubble and the top is golden. Rest 10 minutes, and serve with the extra jus on the side.

Make ahead. The beef and jus keep up to 3 days refrigerated. Assemble the pie a day ahead and bake it 10 minutes longer from cold.

Scaling for a crowd. Braise two roasts in the same pot if it holds them without crowding, and build the pie in two pans so the potato crust stays thin enough to brown.

Substitutions. Use sweet peppers in place of the giardiniera for a milder pie. Mozzarella works if you cannot find provolone. A 10 inch cast iron skillet also works, and our cast iron care guide covers how to look after it. Leave about 1 inch (2.5 cm) between the filling and the rim.

Allergen note. Contains dairy. Check the labels on the stock and the giardiniera.

Estimated nutrition per serving: Italian Beef Deep-Dish Shepherd's Pie (Serves 4). Calculated from standard ingredient values, not lab tested, so treat the figures as estimates.

The Dessert: Boston Cream Palmer House Brownie Stacks

The finale pays homage to both cities. Boston supplies the cream pie: silky vanilla pastry cream under a chocolate glaze. Chicago supplies the brownie. According to Wikipedia's article on the chocolate brownie, one legend credits Bertha Palmer, a Chicago socialite whose husband owned the Palmer House Hotel, with the first brownie in 1893. Legends are not records, so we say it that way.

A fudgy brownie is too tender to split like a cake layer, so we chill it, cut it into rectangles and sandwich the cream between them. Then comes a fudge ganache on top. Our chocolate truffles page explains the ganache ratio, and the baking and pastry essentials collection has the tools.

Boston Cream Palmer House Brownie Stacks

Serves 4 (4 stacks). Hands-on 45 minutes, total about 4 hours, including chilling.

For the brownies

• 6 tablespoons (85 g) unsalted butter
• 4 ounces (113 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) sugar
• 2 large eggs and 1 teaspoon (5 ml) vanilla
• 1/2 cup (60 g) all-purpose flour
• 2 tablespoons (11 g) unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 1/2 cup (60 g) chopped walnuts, optional

For the pastry cream

• 1 cup (240 ml) whole milk
• 3 egg yolks
• 1/4 cup (50 g) sugar
• 2 tablespoons (16 g) cornstarch
• 1 tablespoon (14 g) unsalted butter and 1 teaspoon (5 ml) vanilla
• A pinch of salt

For the fudge ganache

• 3 ounces (85 g) bittersweet chocolate, chopped
• 1/3 cup (80 ml) heavy cream

Method

1. Heat the oven to 350°F (175°C). Line an 8 inch (20 cm) square pan with parchment, leaving an overhang.
2. Melt the butter and chocolate together in a heatproof bowl over barely simmering water, stirring until smooth. Whisk in the sugar, then the eggs and vanilla.
3. Fold in the flour, cocoa and salt until just combined, then the walnuts if you are using them. Spread in the pan.
4. Bake 25 to 28 minutes, until a toothpick comes out with moist crumbs. Cool completely in the pan, then refrigerate at least 1 hour.
5. For the pastry cream, heat the milk in a saucepan until steaming. Whisk the yolks, sugar, cornstarch and salt in a bowl, then whisk in the hot milk a little at a time.
6. Return it to the pan and cook over medium heat, whisking constantly, until it thickens and bubbles. Keep whisking for 1 minute. Strain, stir in the butter and vanilla, press plastic wrap onto the surface and chill at least 2 hours.
7. For the ganache, heat the cream until steaming, pour it over the chocolate, wait 2 minutes and stir until glossy.
8. Lift the brownie out, cut it into 8 rectangles, and spread pastry cream on 4 of them. Top with the remaining rectangles, spoon the ganache over each stack, and chill 15 minutes to set.

Make ahead. The brownies and pastry cream keep a day or two in the refrigerator, so assemble within a few hours of serving. Keep the finished stacks cold.

Scaling for a crowd. Bake a 9 by 13 inch (23 by 33 cm) pan with 1 1/2 times the brownie batter and double the pastry cream.

Substitutions. Whipped cream sweetened with a little sugar can stand in for the pastry cream. Leave out the walnuts for a nut-free stack.

Allergen note. Contains dairy, egg and gluten, and walnuts if you add them.

Estimated nutrition per serving: Boston Cream Palmer House Brownie Stack (Serves 4). Calculated from standard ingredient values, not lab tested, so treat the figures as estimates.

The Matchup Wine Pairings

Each corner gets a bottle, and the pours are small enough that nobody falls off the bench. Wine pairings here are our chef guidance, not a scorecard.

For the Boston corner

Chardonnay or dry Riesling. Pick a crisp, mineral-forward white, ideally from a cool climate. A bottle from New England is a nice touch if you can find one, but any cool-climate bottle works. The acidity cuts through the fried coating and the cream of the arancini, and it keeps the pastry cream from feeling heavy. Serve it at 45 to 50°F (7 to 10°C).

For the Chicago corner

Zinfandel or a red blend. Pick a fruit-forward bottle from California or Illinois, with enough body to stand up to the savory beef and enough ripe fruit to soften the giardiniera heat. The same bottle works with the brownie stack, because dark fruit and dark chocolate go together. Serve it at 60 to 65°F (16 to 18°C).

A big red wants a big bowl. The Riedel Veloce Cabernet glasses are listed as shaped for bold, structured reds, with an 829 ml bowl, and they come as a set of 2.

Shop the Riedel Cabernet Glasses

The glassware

Pour the wine into real wine glasses, which is where a good bottle earns its price. The wine and whisky glass guide goes further on shapes.

House Rules for a Friendly Rivalry

• Wine bets. Nothing expensive. The loser pours the next round, or the winner picks the next bottle.
• The goal toast. When a team scores, its half of the table raises a glass. Keep the pours small.
• The non-drinker's glass. Keep a good sparkling cider or an alcohol-free sparkling wine on ice so drivers get the same ritual.
• Neutral ground. Nobody insults a city, a player or a fan.
• Drive safe. Eat alongside every glass and make sure everyone has a safe ride home.

For safe leftovers, refrigerate everything promptly and reheat to 165°F (74°C), the figure the USDA Food Safety and Inspection Service lists for leftovers.

Questions Hosts Ask

What should I serve for a Bruins vs Blackhawks watch party?
Serve one dish from each city and let the table argue about it. Clam chowder arancini and a Boston cream brownie stack speak for Boston, and an Italian beef shepherd's pie speaks for Chicago.

What wine goes with clam chowder arancini?
A crisp white with real acidity, such as a lightly oaked Chardonnay or a dry Riesling, cuts through the fried coating and the cream. Serve it at 45 to 50 degrees F (7 to 10 degrees C).

What wine goes with Italian beef and giardiniera?
A fruit-forward Zinfandel or a red blend. The ripe fruit stands up to the beef and softens the heat of the giardiniera. Serve it at 60 to 65 degrees F (16 to 18 degrees C).

Can I make the menu ahead of the game?
Yes. The beef braise keeps up to 3 days, the risotto base for the arancini can chill overnight, and the brownies and pastry cream are best made the day before. Reheat leftovers to 165 degrees F (74 degrees C).

Does the NHL, the Bruins or the Blackhawks endorse this page?
No. We are an affiliate of NHL Shop, which is run by Fanatics, so we may earn a commission when you buy through our links. The teams and the league do not endorse this page.

Where to Start

Start with the braise, because the beef needs the most time. Then pick your side, put on the jersey and get the menu going. Cheers to a good game and a better dinner.

Thank you for spending your time with us, and for choosing to cook real food at your own table when a drive-thru was right there. That decision is the whole reason this site exists. Every onion you chop, every chicken you break down and every dinner that smells better than it has any right to is a small win, and we're glad to be in the kitchen with you.

Take care of your knives, keep your fingertips tucked, and come back hungry. From all of us at Wine Drop Cookery.