When Amy Fong decided to create a dinner with other Cooking Light readers from
the San Francisco Bay area, she unwittingly was taking a tasty leap aboard a national
trend. Inspired by stories in our magazine, and connected as never before via
the Cooking Light Web site, readers from around the country are seeking each other
out in growing numbers to spread the buzz. The topic: the new century's most
enjoyable social mixer. Dinner parties featuring Cooking Light recipes are perfect
for freshening up get-togethers with a familiar circle of friends or, as Amy learned,
for meeting new ones. "I wanted to find other people who share my passion
for healthy cooking," she says. "And what better way than to ask others
who read this magazine?"
Amy posted her message on CookingLight.com's bulletin board late one summer.
By fall, the responses had led to the first of many dinners and the beginnings
of several lasting friendships. Theirs is a diverse bunch: Ages range from 25
to 55, their homes span a 60-mile area, and their professions range from school
teaching to banking. Some like belly dancing; others prefer inline skating.
"It was a little awkward when we first met," concedes Kristy Skjerseth
of Santa Rosa. "But we all just talked about how much we like the magazine;
we compared notes about our favorite recipes, and we talked about what kinds of
foods we like. It didn't take long for conversation to flow." And now
it feels as if they've known each other for years. "We're definitely
an eclectic group," Amy says, "but our common interest in cooking keeps
bringing us closer together."
Which is the point. Amy's experience, and those of other readers, makes it
loud and clear: Bringing guests together not only to enjoy dinner, but to share
in the planning and preparation, gives cooking its true meaning. Food is only
as meaningful as those people whose passions transform it into a meal. And combining
that perspective with the practical cook-as-you-go nature of an interactive party
means that anyone, from busy executives to parents with children, can easily play
host.
Getting your own dinner party off the ground is almost as easy as watching one.
All you need is an engaging menu -- one that includes some make-ahead as well
as group-participation dishes. You'll learn as you go. "When we get
together, we motivate each other to try new things," Amy says. "We teach
each other cooking techniques, and we have so much fun."
Get-Ahead Tips
Make the sauce for Shrimp with Roasted Pepper-Horseradish
Dip up to three days in advance and refrigerate. To save time, you can use four
bottled roasted bell peppers instead of roasting your own.
Prepare the cheesecake ahead of time because it will need time to chill.
Peanutty Noodles come together quickly when one person prepares the sauce
while another sautes the vegetables.
Make the pork loin a first project of the evening because it bakes for nearly
two hours. You can also stuff it a day ahead, refrigerate, and then pop it in
the oven just before guests arrive.
White-Bean Hummus Dip can be made up to three days ahead and stored in the
refrigerator. Bring to room temperature before serving.
Make the Won Ton "Croutons" ahead of time. They make a great snack, so make
a double batch and serve some before dinner.
