A low-effort way to cook and connect in a fast-paced world
When I was younger, I watched my VHS tape of Beauty and the Beast until the film became worn and stretched thin from constant rewatching. This movie was one of my favorites, mostly because of the performance of the song “Be Our Guest.” In the scene, Belle is invited, with flourish and hospitality, by the castle staff to sit back, enjoy the dancing plates and cutlery, and indulge in an exquisite meal. As years passed, I continued to rewatch the film and began to cling to a dream that maybe, one day, I could also host dinners of showstopping proportions.
However, what I did not account for, while mapping out the trajectory of my cinematic delusions, was that the older I’ve gotten, the shorter my personal “hours of operation” have become. Lately, this Cinderella turns into a pumpkin far before the stroke of midnight. I’ve slipped into a cycle of rushing home from work to scarf down a meal, shower, and slip into bed, all before 9:30. Clearly, this routine leaves me little time to host a proper event, let alone time to choreograph and perform an entire musical number over dinner.
Fortunately for me, this feeling also resonated with my friends and coworkers. They also shared a love for food and fellowship but weren’t eager to shoulder the pressures of curating a menu and cooking every dish alone, especially after a long day. This is how, in a group text thread full of gifs and excited emojis, the idea of a potluck dinner party emerged. We even added a theme: “What if we each bring a dish that also starts with the first letter of our name?”
A few weeks later, it was finally time for our potluck. Excited chatter filled the room as everyone waited for casserole dishes wrapped in tinfoil and packed in mysterious tupperware to be revealed. We all happily squished into seats around the table, which quickly transformed into a stage as each of us savored the opportunity to spotlight the recipes we chose.
Our host, Alyssa Jackson, shared an artichoke and spinach pizza, featuring her homemade pizza crust. As we bit into the cheesy slices, Alyssa talked about how she made the dough with her beloved KitchenAid stand mixer, an unexpected college graduation gift. “My parents, grandparents, and aunt all chipped in and surprised me with it!” she said proudly. “I grew up baking a lot with my grandmas, so baking brings up a lot of great memories in the kitchen with them.”
Her dish paired perfectly with Tabitha Hill’s stories about cooking with her own grandma, Ella, who taught her how to fry chicken. Each bite of Tabitha’s teriyaki chicken wings was followed by “oohs” and “aahs” from the group as she shared secrets on how to make delicious Southern classics she picked up from family and her years in the food industry.
Kirby Rogers’ dish sprung from a pandemic hobby. After being exposed to a friend’s obsession with BTS, a wildly popular Korean boy band, she gained a sudden interest in learning more about Korean culture. Several K-dramas, K-pop groups, a 500+ day streak on Duolingo, and several trips to the Cordova International Farmers Market later, she was thrilled to have found inspiration to whip up the perfect mix of Korean and Southern staples: kimchi mac and cheese.
“The star at my family’s holiday gatherings has always been deviled eggs,” Deens Ryan said as she unveiled a platter full of golden yolks, topped with bacon, jalapeño, and fresh dill sprigs. As we all eyed each other, trying to gauge how many deviled eggs we could enjoy before being labeled as greedy, Deens reassured us: “There’s always at least one hidden tray in the fridge for backup.” There was a collective sigh of relief, and we all shamelessly grabbed the last of the deviled eggs, knowing we could enjoy more before the night was over.
Lastly, it was time for dessert. Madison Bowles was inspired to bring something that conjured sweet memories from when she first moved to the South as a child: monkey bread. “I can’t remember if someone brought it to school or a bake sale, but I do always remember it as a comforting and welcoming food when I was adjusting to a new place,” she said. She cheerfully moved her dish to the center of the table so we could all grab a piece, no serving utensils necessary. “It’s made to be pulled apart and shared, so it’s perfect for a group!” she said as she welcomed us to enjoy her creation.
As the night wound down and the last bites were savored, we each leaned back in our chairs, relishing the joy that only a shared meal can bring. “I think with any recipe, the best ingredient is genuinely caring that other people will enjoy what you’re preparing,” Deens shared, as we all nodded in agreement.
Kirby appreciated each person getting to play ‘host’ to their own dish and talk about what makes it so special. “There’s nothing better than listening to someone talk about something they really love, especially when it’s food,” Kirby added.
By the end of the evening, we each left with new recipes to try and a new appreciation for the creativity of each member of our group. Our potluck party wasn’t just about the delicious dishes; it was about the laughter shared as we got to know each other better, the collective anticipation of each dish’s reveal, and gathering with friends who are all willing to contribute to the responsibilities of hosting a successful soiree. It made missing out on an early bedtime feel worth it.
“We’re definitely all busy people, but we need balance,” Madison laughed. “Instead of just going straight home, this is a low-effort way to get out, connect, and basically cook dinner and share a meal with the people important to you.”
Plans were already being made for the next potluck, each friend excited to challenge themselves with a new dish—like Alyssa’s apple grande. “I can’t believe you guys have never had Taco John’s!” she explained. During her childhood in South Dakota, she frequented the fast-food chain for their apple grande: a fried, cinnamon-sugar pastry stuffed with apple-pie filling and cheddar cheese. “It sounds absolutely disgusting, but tastes great,” she offered. With raised eyebrows and skeptical giggles, we all settled into the likelihood of being served an apple grande copycat recipe at our next potluck.
And my fingers are crossed that, eventually, we can give a “food from your favorite movie” theme a try.
Leah Chaney is a proud 901 native and jack-of-all-trades at Muddy’s Bake Shop. She’s passionate about supporting small businesses, loves gin cocktails, and insists that she knows butter better than anybody. @leahbofeah
Chip Chockley, an attorney by day, has been a professional photographer since 2008. Things that make him happy include tacos, mai tais, and his wife and kids. @chipchockley