Every year, my kids’ school hosts a “Men Who Cook” dinner as a fundraiser. I host a table each year, creating a themed experience for my guests. (I don’t know who the men are that are supposed to be cooking! Oh well!)
This year’s theme was a Luau, and I had fun cooking food and putting together decorations for the theme. I wanted an elegant luau, not plastic cups and cheesy leis. But I also didn’t want to spend a lot of money. Here’s some of what I did…
- Brought the orchid from my office
- Made name cards out of tropical-looking leaves from one of my house plants
- Incorporated a chique table runner that can be used for many occasions
- Blue Hawaiian cocktails
- Main entré: Jamacian Pork. Cooked a butt roast in the crock pot with Wildtree Jamacian Jerk seasoning, then shredded it.
- Napa Cabbage Salad: Used a family recipe, see below.
- Dessert: poke cake with cream cheese pudding with pineapple , cool whip and toasted coconut
Guests came dressed for the theme, wearing grass skirts, flower accents, and tropical Hawaiian shirts. It was a hit!
Creating these experiences is something that makes my life feel full. Doing it efficiently and inexpensively takes out some of the stress so I can enjoy it!
What is the next event you are hosting? Get something on the calendar and have fun!
Napa Cabbage Salad Recipe
2 lbs. Napa Cabbage
8 green onions
1 c. silvered almonds
3 T. butter
2 T. seasame seeds 1 pkg. chicken flavored Ramen nooldes
1/2 c. oil
1/4 c. apple cider vinegar
1/2 c. sugar
1/2 tsp. salt
Sauté silvered almonds and broken Ramen noodles with butter in saucepan. Set aside and let cool. Meanwhile, chop cabbage and onions. Mix together cabbage, onion, almonds and noodles. Add seasame seeds. Just before you are ready to serve, mix together oil, vinegar, sugar, salt and seasoning packet from Ramen noodles: toss with cabbage.