entertaining 7 RIGHT:


Hamburger night menu.


FAR RIGHT: Kent Perkins marvels at the engineering prowess of Mike Reilly's foodstick presentation board.


For readers who like the idea of organizing their own


food parties with their friends and family, Courtis and Perkins recommend that they keep planning to a mini- mum. Get-togethers that are impromptu, even spontane- ous, tend to be more fun.


“If you plan it out too much, you build up expectations


too high,” Perkins said. Everyone in the group should bring a dish to the table,


says Courtis, but not everyone has to have a background as a chef or even possess a wide range of culinary skills. All


they need is a willingness to offer up food concoctions of their own design, without concern about whether the recipes always leave a good taste in the mouths of the others.


“People have to be adventurous, not afraid to experi-


ment — to think outside the box,” said Courtis. As they were recounting prior get-togethers in an


interview with Southwest Living, Courtis and Perkins hit on an idea for a theme for a future food party.


Spam Night.  SEE IT


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SouthweSt Living - CeLebrationS 2011


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