On 9/17/2004 6:30 AM, kilikini wrote:
> "zuuum" > wrote in message
> ...
>
>>"SandraBinNEB" > wrote in message
...
>>
>>>My church is having a silent auction in a couple weeks and tonight we
>
> had
>
>>>a
>>>meeting discussing the various things that could be auctioned off, and
>>>somehow
>>>I was volunteered (I'm sure it wasn't my idea) to auction off a dinner
>
> for
>
>>>six-made by me, of course. So sometime in October, 6 people-who will
>
> have
>
>>>presumably paid a lot of money, will come to my place for a gourmet
>
> feast.
>
>>>Does
>>>anyone have any great ideas on what i should fix? I thought I could go
>>>basic
>>>with a good pot roast, but now I'm thinking I should do something like
>>>poached
>>>salmon. But I am very open to suggestions.
>>>
>>>Sandra
>>
>>The cook in me would want to get really novel, but.... prime rib roast
>
> would
>
>>greatly simplify your work. You can work up the veggies, starch and
>
> dessert
>
>>while it cooks more or less on its own. Plate veg and finish the au jus
>>while it rests and carve at the table to serve. May sound a tad boring,
>
> but
>
>>one of the "safer" menu items you can go with. A roast gives you plenty
>
> of
>
>>time to work up a more uncommon veg item. I assume you will be working
>>alone. That is something to consider.
>>
>>
>
>
> Oooh, prime rib roast, there's a good idea!
>
> kili
>
>
Beef Bourguignonne?

--
jmk in NC