On Sunday night I attended an intimate DC blogger dinner hosted by local registered dietitian Sarah, who recently launched a small business called Why Food Works. She offers in-home dinner parties to demonstrate how simple and enjoyable it can be to prepare nutritious meals for family and friends.
The regular cost for these dinner parties is $60 per person (with an optional $8 wine pairing), and the host receives a 50% discount. Since she’s building her business, Sarah kindly offered to host this dinner free in exchange for a write-up. Each event runs about three hours and includes all food, kitchen tools, plates and glasses — and cleanup is taken care of by the host.
Ericka organized the evening and Amy graciously hosted. It was a friendly, social group — other than Ericka, I didn’t know anyone, so it was a great opportunity to meet new people.
From left – me, Evi, Ericka, Sarah, Sarah, Amy
When we arrived, Sarah welcomed us with a glass of wine and some appetizers.
Tip: make a healthier ranch-style dip using plain Greek yogurt. Blend onion powder, garlic powder, dried chives and a pinch of salt with plain Greek yogurt for a higher-protein, lower-calorie alternative to traditional ranch or sour cream dips. It’s an easy swap that boosts nutrition without sacrificing flavor. (Sarah offers the full recipe on her site.)
While we snacked, Sarah cooked in the kitchen and fielded questions about the recipes and nutrition. As a fellow registered dietitian, I joined her in answering questions. It was inspiring to meet another entrepreneurial RD — we’re planning to meet again to explore partnerships, since our services complement each other: she leads cooking classes and I provide private counseling.
My favorite dish was the salmon cakes — a simple, economical recipe made with canned salmon and fresh cilantro. They were flavorful, easy to prepare and something I’ll definitely make at home.
One of the side dishes was a risotto made using steel-cut oats instead of rice, which is a clever way to increase fiber and add a hearty texture to the dish.
Our plated meal also included roasted broccoli, which paired nicely with the salmon cakes and the risotto.
The salmon cakes were finished with a simple goat cheese sauce made by blending goat cheese with a little milk and cracked pepper — a quick, flavorful topping that I’ll reuse in other dishes.
For dessert, Sarah prepared a no-bake coconut “cheesecake.” The crust used a raw vegan-style blend of dates, almonds and coconut oil. The filling combined Greek yogurt, sweetened coconut, coconut water, lemon juice and gelatin; she chilled it before dinner and it set perfectly by the time we finished the meal. It was light, satisfying and uncomplicated to make.
If you live in the DC area, I recommend checking out Sarah’s Why Food Works dinner parties. The menus are approachable, flavorful and focused on real, nutritious ingredients — not “diet food” — and Sarah explains the nutritional reasoning behind each dish so you can recreate healthy meals at home.
Thanks again, Sarah, for a delicious, informative evening. I look forward to collaborating more in the future.