START YOUR OWN
• Invitation only: Make sure the group has a shared food sensibility. An organic-loving vegetarian locavore might not be happy to eat to see ham-and-pineapple pizza on the menu. When we started, the only restrictions we had were "fishatarian" (mostly vegetarian but will eat fish; no red meat or poultry) and a few allergies. But over the years, a focus on organic and whole grains and protein-based meals became more important. Make the parameters clear from the get-go.
• Drool: Describe your concoctions (or experiments!) before dishing them up into containers to pack into briefcases or backpacks.
• RSVP: Technically there's not a need to RSVP, as long as everyone takes the same amount they brought. But it can help with planning around food allergies and preferences. Find a communication method that works for everyone: We used Google groups and Evite.
• BYO Pyrex: The 1-cup size seems to signify one serving for our crowd, and the glass containers eliminate worry about BPA and can easily be popped into freezer or fridge.
• Think long-term: Will that pizza crust be soggy by Friday? Stick to dishes that age well: pasta, quinoa, couscous salads, frittatas, soups and stews.
SHEILA MULROONEY ELDRED
