A menu for the first day of the tournament

The opening match has its own atmosphere. Excitement is high, expectations have not been disappointed yet, and the food choice carries the weight of setting the tone for the rest of the tournament. The temptation is to overcook. A more interesting menu does the opposite. A few well chosen plates that everyone wants seconds of.

Tacos are the friendliest opening day food going. People build their own portion, which is half the entertainment. A few warm tortillas in foil, three or four fillings in shallow bowls, a handful of toppings. A chicken tinga, a steak with street corn, a barbecue chicken with pineapple. Different cuisines, all built on the same format.

Skillet rice for the early arrivals. A turkey taco rice skillet on the stove, scaled to feed eight, simmering quietly while people land. People can spoon a small bowl as a starter, then come back for the tacos when those are ready. Two passes at the food without two separate plates of food.

Cookies for the long haul. A tin of brown butter chocolate chip cookies on the counter from the start of the day. Half are gone by half time, the rest by full time. Bake them in the morning, leave the tin open, do not announce them.

Five dishes for opening day, scaled up enough to feed eight without anyone leaving hungry.