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A Taste of Texas
FRIDAY | OCTOBER 5, 2007
Ann Arbor is known for a lot of things -- a prestigious academic institution, a big football stadium, famous natives like Bob Seger, Ken Burns and Kenny G, and exceptional field hockey programs. Barbeque, however, is certainly not thought of as an Ann Arbor staple. But for one night every fall, people from around the country flock to a cozy home within throwing distance of Phyllis Ocker Field to experience the U-M field hockey program's famed Texas BBQ celebration. "I'd have to say that this year was probably the most successful Texas BBQ," said senior Jillianne Whitfield. "We had such a great turnout; it was the most people we've ever had. It's something that everyone looks forward to, and it's nice to have all the families involved. There's a lot of planning that goes into it, but it's all worth it. It's always a lot of fun, and the food is always awesome."
The tradition began seven years ago with Karen and Jim Johnson, parents of two-time All-American and Houston native Stephanie Johnson. Having not been home for an extended period, Steph asked her mother to bring up some "Goode Company" BBQ on her next trip to Ann Arbor. Rather than a single serving, Karen Johnson arrived with enough to feed the entire Wolverine team, who, in turn, happily organized a Friday-night tailgate to accommodate.
Upon their daughter's graduation and departure from the field hockey team, the Johnsons passed the torch to Betti and Mike Tiner, parents of current fifth-year senior Kristen Tiner (above right with, from left, Paige Pickett and coach Nancy Cox) and also Houston natives. The annual event has continued to thrive under new direction and has grown in popularity over the years as word spread. The Michigan field hockey family has extended to include coaches, players, parents, former players and parents, siblings, friends and neighbors. The event's 2007 edition succeeded the Michigan-Penn State football game, and, with estimates of 90 people fed, it marked the first time that there were no leftovers.
"Over the years, we've been able to fine-tune it to what we need," said Betti Tiner. "This year, I brought up 17 pounds of brisket, nine of turkey, eight of sausage, a batch of chili con queso, pecan pies and jalapeo cheese bread. We also make the pico de gallo and guacamole fresh, and the other parents chip in with side dishes, like potato salad and coleslaw, and other desserts."
The food's trek to Ann Arbor is quite a process. Tiner orders the menu items through Goode Company and Pappas Bar-B-Q -- two barbeque favorites in Houston -- and freezes the complete order before packing it in chilled suitcases and boarding the plane to Michigan. This year, she traveled with an additional 50 pounds in baggage.
The purpose of the Texas BBQ is simple: to bring together family and friends in support of their common affection for Michigan field hockey. Food is the welcome byproduct and has provided the opportunity for new experiences, which senior Lucia Belassi proved is not always a good thing.
"During Lucia's freshman year, she was so excited about all the new and different kinds of food she was experiencing," said Tiner. "At one point, she thought she was putting a big forkful of olives in her mouth, but they were jalapeos. So, she started choking. I realized what had happened and quickly got some milk down her. We still like to tease her about that." | | | |
