"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.