A couple months ago we came across Fergusalice. We didn't really understand what the whole thing was about but found ourselves gravitating towards the collective and how they seek to explore and find connections within our society's web of culture. The founders of Fergusalice have been playing tennis since they were kids, so it only seemed reasonable that we asked them to curate their favourite dishes to eat courtside. Here's what they sent to us:

"Players gathered from Boston, New York, San Francisco, Edmonton and New Zealand for the Palmes Potluck Invitational serving, slicing, and putting away every ball and bite in sight. We enjoyed a few rounds of Kings and Queens of the court, different doubles pairings (some more successful than others), seven scones, two wreaths of grapes, a few Mezcal Paloma refills, a carton worth of deviled egg salad, two seared duck breasts sliced into post-game sandwiches, and berries and (ice) cream for the cherry on top. Themes emerged, notably: an inverse relationship of trash talk to down-the-line winners, folks getting hungry after hustling for drop shots, Palomas leading to lazy footwork and improved Sharipova impersonations. We explored the bites and beverages that every match needs.

In designing the menu for a round robin, we perused cookbooks, reflected back on mid-match cravings, and polled friends, family and strangers. The only decisive conclusion our preliminary research led to was this: if you want to put someone on their heels, ask them what to serve courtside for a casual game of tennis. One recurring response was the Wimbledon classic, strawberries and cream. A favorite answer to the query came from our Great Uncle Richard, who played competitively in the 1950s:"

Here’s a look at what we served courtside.