Potluck Pool Party: A Summer Celebration for Kids

By Mom & I Editorial Team  
Photo: Do Yujin

As the summer arrived unusually slowly this year, a group of mothers at Mom & I organized a potluck pool party to create lasting memories for their children. Though the preparation period was brief, the event was meticulously crafted with the help of mothers known for their culinary skills. They coordinated seamlessly, from menu planning to tableware arrangements, in a dedicated group chat.

On the day of the shoot, mothers arrived with arms full of supplies and the hands of their beautifully raised children. Amidst the hustle of setting up, the children enjoyed themselves, running and playing energetically.

The editorial team initially envisioned a refreshing and visually pleasing atmosphere for the August issue. Despite hectic moments, the mothers skillfully laid out the dishes they had prepared and styled the children perfectly for the shoot.

The scorching sun, the refreshingly cool pool, and the meticulously arranged dishes offered a delightful experience during the POTLUCK POOL PARTY. The event featured six children, resembling little idols; Rex, Evan, Siwan, Irene, Dayeon, and Riheo. A heartfelt thanks goes to the three moms—the driving force behind the kitchen magic—Ha Seonyeong, Lim Sangyeong, and Jo Eunna. They impressively combined taste, nutrition, and aesthetics to create a perfect potluck menu, now shared with you.

Featured Dishes

Minion Rice Balls & Bacon Fried Rice

Lim Sangyeong  
Mother of two, aged 13 and 6, residing in Palisades Park, NJ

“I focused on preparing fun, themed dishes that kids love. The bite-sized portions make them easy to eat and add amusement with little character inspirations.”

• Minion Rice Balls: Season with salt and sesame oil, mix with boiled egg yolk for yellow bodies, and finish by attaching cut nori for facial features. Tip: Use straws to shape cheese into eyes.
• Quail Egg Chicks: Boil, peel quail eggs, color them yellow with curry powder, and use carrots and sesame seeds for beaks and eyes.
• Heart Crab Stick Fritters: Shape crab sticks on skewers into hearts, cook lightly on low heat, and fill with egg batter. Once golden and cooled, remove skewers.

Pineapple Bowl Fried Rice & Tomato Macaroni Salad

Ha Seonyeong  
Mother of two, aged 6 and 4, and a 16-year veteran designer from Leonia, NJ

“Using summery fruits for decor, kids can enjoy vegetables differently, even if they usually dislike them.”

• Pineapple Fried Rice: Fill a hollowed pineapple bowl with fried rice prepared with assorted vegetables and eggs for a visually appealing dish.
• Tomato Macaroni Salad: Hollow out tomatoes, mix macaroni with julienned apples or cucumbers, and cream dressing. Fill tomatoes with the salad. Tip: Blend leftover tomato insides with fruits in the fridge for a refreshing juice.

Character Watermelon Punch & Fruit Choco Skewers

Jo Eunna  
Mother of two, aged 6 and 2, residing in Cresskill, credentialed in cooking, yoga, and more for kid-centric enjoyment.

“Kids can get tired from summer play, so I prepared visually and nutritionally energizing watermelon punch and fruit choco skewers.”

• Character Watermelon Punch: Create punch using cookie-cutter shapes like gingerbread men or hearts. Tip: Add Omija syrup, known for cooling and revitalizing, often cited as Miranda Kerr’s health secret.
• Fruit Choco Skewers: Assemble organic finger fruits like grapes and strawberries with choco balls and jellies on skewers for an eye-catching snack.