So what happens when a group of girls who love to eat but are still learning to cook get ambitious? There is always strength in numbers so we experiment together—we hold a cook off. That way, if someone fails, you have a group of people ready to eat your mistakes with you. Plus, there’s always someone to pester when you get hesitant about certain things in your chosen recipe.

The first Saute on Saturdays Cook Off happened roughly a year ago. The theme was Japanese and on parade were dishes like Gyudon, Agedashi Tofu, Enoke Dake Bacon Maki and Coffee Jelly. While not much was documented about it, it was successful enough for us to want to do it again.

Of course, schedules don’t always jive so it was only recently that we were able to meet up again. And since even little events sound more grand when given proper branding, the name SOS: Saute on Saturdays was coined. We felt it was classy, plus, it doubled as a distress signal. Help, my soup is burning!

We tossed around the idea of doing Mediterranean. It was unchartered territory for us all, but the idea of doing Greek vis-à-vis Spartan quickly appealed to us all. Undaunted by the idea of disaster, nor of ingredients and recipe names we can barely pronounce, we trudged on and prepared a spread that we could gladly call a success.

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