Like many people, Lee Klein of the Miami New Times is under the impression that Labor Day is a fall holiday, despite the fact that it’s three weeks until the equinox, but no matter. Klein has some suggestions for a new, seasonally appropriate menu to spice up the Labor Day holiday.
Why grill hamburgers when you can toast American labor with a true workingman’s food: baloney (not, please note, bologna)? For an upper-crust touch, cut the crusts off the white bread and serve the baloney sandwiches open-faced. Sides should include Brussels sprouts tossed on the grill as well as the buckwheat-groats-and-bow-tie-pasta dish kasha varnishkes:
If any of your guests comment to the effect that they would have preferred good old-fashioned potato salad, accuse them, in a loud voice, of being anti-semitic. This should serve to stifle any further dissent.
What do you think should go on a modern Labor Daymenu?