The chef flew in from Chicago the day before the Seahawks’ first home game against the New England Patriots, landing in Seattle around 6 that Saturday night. About 28 hours later, Andrew Sledd completed his latest culinary masterwork: four pounds of Cajun fried chicken, a pot of collard greens, an overflowing pan of macaroni and cheese, Cajun cornbread stuffing and, for desert, peach cobbler.
Sledd and his wife Marie had come to Seattle for the first time at the behest of Seahawks rookie offensive lineman Damien Lewis, who grew accustomed to Sledd’s cooking after his college games the past couple years at LSU. Lewis wanted that tradition to continue in Seattle. The Sledds were happy to oblige — and happy for an excuse to visit their 4-month-old grandson, Damien Lewis Jr., the first child for Savannah Sledd and Damien Lewis.
The family watched on a 70-inch TV as the Seahawks