Convention season for us is a lot like hosting a large gathering of family and friends for a major holiday: preparing way more dishes than usual, aiming for more spectacular fare than we would otherwise cook, and fretting about whether great-aunt Matilda will critique how we made the pie crust. From dicing the first onion to the moment where everyone sits down and takes the first bite of food, there’s always the question of whether everything turned out just right. Sometimes, though, you can just tell that everything’s fallen into place before even seeing your guests’ expressions. In my extended analogy, while Tonya, Todd Morgan, and Bob Jonquet have handled our seating arrangements and sending out invitations, I think my co-chefs Linda, Thurston Hillman, and Jason Keeley can agree that the menu this year turned out great.