Does it make me shallow if my favorite thing about football is the tailgate? Or am I just saying what everyone else is thinking?

I got off track early in life. As a young wife trying to impress the diehard Buffalo Bills fan I had married, I somehow missed the memo that true devotion to your team calls for donning a tattered jersey and sitting in silence in front of the television on Sunday afternoon. Naively, I thought game day was supposed to be fun. I invited our friends over and threw myself into preparing a spread of hors d’oeuvres that would make Jim Kelly happily abandon the ball at the five yard line. I envisioned a raucous party filled with high fives and end zone celebrations worthy of a penalty flag or two. It didn’t turn out that way. My husband’s anxiety started at an eleven and spiked from there as the seconds slowly ticked down in the first quarter. Our guests stuck it out for a little while but at some point they snuck out of the house, leaving the food uneaten on the table.  It was an early fumble in my marriage, but somehow I managed to stay on the roster.

I had forgotten about those early attempts to use game day as an excuse for a party, but this year when it was time to put away the porch furniture and stack up the firewood, it seemed like football was everywhere again. Friends organized flag football games on the weekends. Neighbors planned road trips to cheer for their children and grandchildren at youth league games around the region. As the NFL kicked off a new season and the Boothbay Seahawks made it to the playoffs locally, I felt the urge to bring back the game day buffet.

I knew I needed some serious coaching this time around. What’s the playbook for a successful game day celebration? I found answers from Korey Lewis, owner of Pier 1 Pizza. Korey was one of those kids who played every sport offered in Boothbay back in the day. You’d find him with his friends at the Y after high school team practice had ended, and again every weekend, shooting hoops with Chris “Tree” Lee and his other buddies. Korey knew the stats for all of the New England teams. He was always up for a road trip to witness sports history being made — when the Celtics won the championship or the Red Sox played a World Series game at Fenway Park. (In fact, when I connected with Korey to talk about game day traditions, he was heading off to meet Tree for a playoff game at Foxboro.) And while Korey didn’t set out to open and run a successful sports bar — that’s another story involving a Toby Keith song, an available piece of real estate, and a timely conversation with Jon Marsh — Pier 1 has become a beloved local gathering spot for game day.

On any given Sunday, it’s a safe bet that Tyler will be wearing his football socks as he prepares copious quantities of pizza and wings in the Pier One kitchen. There will be a lively crowd opining on the Patriots line up. Is Christian Gonzalez the most under-rated player in the league? Did you see his interception in the game against the Colts? There are likely to be a few friendly wagers placed on the outcome of the game. And those in the know will order the “Fenway pizza,” a sublime pie loaded with garlic, pesto chicken, tomatoes, cheese and onions. 

Of course, I have to ask. Obviously, it’s a massive faux pas to show up in a Buffalo Bills jersey, right? This is Patriots territory after all! But no, it turns out there’s plenty of room at the bar. We are all fans of the sport!

With renewed confidence, I am ready to get back in the game. Come Sunday, nachos and New England beer will be on the starting line up. There will be pizza — I’m suddenly craving pizza. There will be onion rings. (Is it true that onion rings are Tom Brady’s only weakness?). There will be stuffed potatoes from Pinkham’s Gourmet Market and maybe a pint of Gifford’s “Dough Your Job” — the Patriots official ice cream. I’m relieved to learn, on the subject of wings, there is a general consensus among Patriot fans that Buffalo got one thing right. Chicken wings are a universally accepted tailgate staple and Pinkham’s makes them for just such an occasion.

But will my planned menu pass muster with those who really live and breathe football? I consult two legends of the game — nine-year-old Seahawks offensive lineman Theo Kurtz and eight-year-old Jennings Wilde, a Bulldog in the Equinox League and grandson of my neighbors Lynne and Ty Wilde. Theo and Jennings both had Cinderella seasons this year. The Seahawks dominated in the Midcoast Region Youth Football League championships and the Bulldogs went nine zero with a regular season shutout and a hard fought victory in the league Super Bowl! What nutritional advice did these two MVPs have for me? Electrolytes for optimal hydration? A breakfast calibrated for a precise ratio of proteins to carbs? Don’t be ridiculous! Theo and Jennings are brimming with the confidence of youth. For any given game, Pier One would send pizzas to support the Boothbay team. The Snack Shack would sell burgers and dogs. Parents would cook up macaroni and cheese. A perfect tailgate experience, week after week, as their teams racked up the wins.

On Sunday, my son arrives home from school with an empty stomach and a bag full of dirty laundry. We turn on the game and set out the food. And then a miracle happens. Not a Hail Mary touchdown to close the half, but, just as thrilling, my son wants to talk football with his mom. He’s concerned about Bills quarterback Josh Allen’s decision to get married. “He can’t get distracted. He needs to stay focused on the big event.” For a minute I think he’s talking about a wedding, but no. The big event! Will this be the year? (I guess one way or the other Josh will get a ring.)

Homemade Pizza Dough

A base for an improvised Pier 1 Fenway pizza or a pie with your own favorite toppings. Prepare ahead and refrigerate before you roll out the dough. Start with 1-3/4 cups lukewarm water. Sprinkle with 2 tsp. dry active yeast and let dissolve. Add 4-1/2 cups all purpose flour, 2 tsp. kosher salt, and 2 Tbs. olive oil. Mix into a rough dough, then knead for several minutes on a floured counter until smooth and elastic. Cut and shape into four balls. Refrigerate. When ready to use, let rise in a warm place half an hour until the dough has doubled in size. Roll it out and load it up with toppings. Most pies do well baked on a pizza stone or baking sheet for five to seven minutes in a 500 degree oven.