Sheri Wren Haymore

from Surry Living Magazine - January-February 2023

Joanna Radford

Happenings at Home

For a dozen or more years, our group of four couples gathered monthly during the colder seasons, usually October through April, for what we dubbed our “cooking gang.” Because these gatherings were especially welcome when the cold, dull days of winter set in, I hope our friendly ritual might inspire you to plan your own “happenings” close to home. It all began when our friend Don envisioned the men cooking a gourmet meal and serving the wives. The ladies met this suggestion with great enthusiasm, while the other three men’s agreement was dubious. Confidently, Don plunged into the first supper with an ambitious menu of beef brisket and several fancy sides. While the ladies chatted in the living room, the men filled the kitchen with guffaws as they wielded knives and squinted at unfamiliar recipes, teasing each other while they went about their assigned tasks. That evening was a huge success, and we were off on a new gastronomical adventure! Next up was Barry, whose kitchen experience was—to put it kindly—limited. What we remember from that dinner was Barry running through the house, waving his arms, yelling, “Crisis! Crisis!” When Tom’s turn came, he wowed us with an array of new recipes, including marinated asparagus and strawberry soup. Clyde impressed us with a whole grouper, stuffed with fresh herbs and grilled to buttery perfection. As the years rolled on, the guys outdid themselves every single time! Entrees like spice-rubbed beef tenderloin, inch-thick pork chops, Beef Wellington, roast lamb, chicken etouffee, brined pecan-and-cranberry-crusted pork loin, creamy Cajun chicken pasta, paella, seafood bisque, cioppino, and smoked salmon made their way to our plates. Fancy sides, such as green salad with creamy Gruyere dressing, chevre herbed mashed potatoes, fromscratch Asian slaw, and creamed leeks showed up. (The leeks, by the way, were delicious, but, um, gaseous, so don’t try that one.) With each experience, even Barry gained confidence and expertly perused cookbooks for fresh inspiration, and the guys ribbed each other over their “cheffing” skills. We coined a new expression—to “Clyde up” a recipe, based on Clyde’s penchant for adding more garlic and spices than called for. Once, inexplicably, wild rice grains lay scattered among kitchen drawers the day after a cooking gang, horrifying the wife until she realized she wasn’t seeing mouse droppings. Here was our routine: Each host would plan the menu and purchase the ingredients. We divided the cost for each dinner. The host couple prepared appetizers in advance, and festive table settings brightened every dinner. The ladies stretched their baking skills and took turns bringing a scrumptious dessert each month. And, typically, the ladies cleaned up the splatters and mountains of cooking utensils. Go ahead! Pitch the idea to a group of your friends and try your own dinner club. We promise that the camaraderie and skills gained will be the experience of a lifetime. We do offer a couple of suggestions, though. No matter how tempted you are to bring in all your favorite people, limit your group to eight gourmands. A gourmet meal is an ambitious project! Even if your guest list is not evenly divided into couples, keep in mind that four people are quite enough in a home kitchen and assign tasks accordingly. Besides, eight lively friends around a dining table are just right for conversation. And please keep a record of your meals. Years after we began,

we mourned not having kept up with our “greatest hits” of recipes. Does planning and executing a dinner club feel daunting? In lieu of a four-course dinner, host an appetizer meal and give each guest an assignment. The goal of the evening, still, will be to stretch your “cheffing” capabilities, savor good food, and celebrate friendship. By the time the pandemic hit, our men were beginning to lose steam, which is understandable, considering they had prepared around seventy-five fabulous meals by then. Now that we can safely gather again, we’re content with simple potluck dinners and grateful for the memories we forged together. Here’s a simple, delicious appetizer that’s a hit every time. CHERRY BOMBS (from Out of Our League, Too, 1986, Greensboro Junior League) 1 pint cherry tomatoes 1 tsp. Spice Islands Beau Monde 1 tsp. seasoned salt 1 tsp. dill

Combine Beau Monde, dill, and seasoned salt in a small plastic bag. Rinse tomatoes. Place 3-5 tomatoes in bag and shake. Remove. Repeat until all tomatoes are coated. Serve in a pretty bowl.