We’re putting together the lineup for a Red Sox dinner—we hope for October—but I don’t want to give them any kenahoras, if you know what I mean. Here’s what we have so far, and I invite your suggestions. (Of interest, in 2007 Jacoby replaced what otherwise would have been dessert: Coco Crisp.) Starters: Cocktail Francona Bun, Adrian Gorganzalez Cheese, Green Muenster Cheese, Tim Wheatfilled Crackers, and Carl Crawfish Dip. Main Course: Veal Saltalamacchia, Marcoroni Scutaro, Josh Reddickio Salad with Big Poppy Seed Dressing, Jason Varitexas Toast, Kevin Yuccaless Side Dish with Jed Lowrie’s Seasonings, and Dustin Pedroyams. Dessert: Jacoby Ellsberry Pie, with (of course) Jonathan Papelbon-Bons closing the dinner. The Berries Our bumper crop…
recipes that changed our lives