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

"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

I wouldn't go pot roast and poached salmon could be expensive since it will
be off-season. What about going cheap and going Italian? I guess it would
be helpful to know how much you can spend. That way we'd have a better idea
of what you can serve.

kili

"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

I wouldn't go pot roast and poached salmon could be expensive since it will
be off-season. What about going cheap and going Italian? I guess it would
be helpful to know how much you can spend. That way we'd have a better idea
of what you can serve.

kili

>I guess it would
>be helpful to know how much you can spend.

############
Or how much the bidders spent. BG

>I guess it would
>be helpful to know how much you can spend.

############
Or how much the bidders spent. BG

"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.

"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.

SandraBinNEB wrote:
> 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

I have heard that the chef usually discusses the menu with the winners
of the dinner. That way, everybody is happy, just in case there are
food restrictions or allergies to consider.

"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

"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

SandraBinNEB wrote:

> 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.


How about asking the winning bidder for their
preferences? Beef? Seafood? I personally wouldn't
want seafood as I can't eat it, so a pre-set menu
that included it would be wasted on me. You could
have a selection of meals/courses all ready to
plug in to their preferences.
Goomba

SandraBinNEB wrote:

> 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.


How about asking the winning bidder for their
preferences? Beef? Seafood? I personally wouldn't
want seafood as I can't eat it, so a pre-set menu
that included it would be wasted on me. You could
have a selection of meals/courses all ready to
plug in to their preferences.
Goomba

kilikini wrote:


> Oooh, prime rib roast, there's a good idea!
>
> kili

Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
mashed potatoes, some lovely veggies and a great
dessert (trifle works for me) and I'd be a very
happy diner!
Goomba

"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

Might want to ask the winners first, in case their are restrictions such as
food allergies and/or vegetarians.
If you want to go cheap, spaghetti, sauce (meat or marinara), salad, garlic
bread, etc.
If you want to more expensive, prime rib, Yorkshire pudding, garlic mashed
potatoes, etc.

"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

Might want to ask the winners first, in case their are restrictions such as
food allergies and/or vegetarians.
If you want to go cheap, spaghetti, sauce (meat or marinara), salad, garlic
bread, etc.
If you want to more expensive, prime rib, Yorkshire pudding, garlic mashed
potatoes, etc.

On 9/17/2004, zuuum wrote:

<snip>

>The cook in me would want to get really novel, but.... prime
>rib roast would greatly simplify your work

Good suggestion, although I'd be inclined to do a NY strip
roast or a rib eye roast, if that would work with the guests.

On 9/17/2004, zuuum wrote:

<snip>

>The cook in me would want to get really novel, but.... prime
>rib roast would greatly simplify your work

Good suggestion, although I'd be inclined to do a NY strip
roast or a rib eye roast, if that would work with the guests.

"Goomba38" > wrote in message
...
> kilikini wrote:
>
>
> > Oooh, prime rib roast, there's a good idea!
> >
> > kili
>
> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
> mashed potatoes, some lovely veggies and a great
> dessert (trifle works for me) and I'd be a very
> happy diner!
> Goomba

Add a Caesar Salad, too . . .

Van

"Goomba38" > wrote in message
...
> kilikini wrote:
>
>
> > Oooh, prime rib roast, there's a good idea!
> >
> > kili
>
> Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
> mashed potatoes, some lovely veggies and a great
> dessert (trifle works for me) and I'd be a very
> happy diner!
> Goomba

Add a Caesar Salad, too . . .

Van

Van wrote:

> "Goomba38" > wrote in message
> ...
>
>>kilikini wrote:
>>
>>
>>
>>>Oooh, prime rib roast, there's a good idea!
>>>
>>>kili
>>
>>Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>>mashed potatoes, some lovely veggies and a great
>>dessert (trifle works for me) and I'd be a very
>>happy diner!
>>Goomba
>
>
> Add a Caesar Salad, too . . .
>
> Van
>
>
I'll go with the others who recommended to ask the guests so as to
avoid anyone being unhappy. I recently did a dinner for 8 and
provided menus (ahead of time of course) and people could have
whatever they wanted. It went over very well. (Well, I s'pose the
neighbors weren't too appreciative of the croquet game lasting 'till
midnight but they didn't say anything ;-) )

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Van wrote:

> "Goomba38" > wrote in message
> ...
>
>>kilikini wrote:
>>
>>
>>
>>>Oooh, prime rib roast, there's a good idea!
>>>
>>>kili
>>
>>Oh yeahhhhhhhhh.. with Yorkshire Pudding, roast or
>>mashed potatoes, some lovely veggies and a great
>>dessert (trifle works for me) and I'd be a very
>>happy diner!
>>Goomba
>
>
> Add a Caesar Salad, too . . .
>
> Van
>
>
I'll go with the others who recommended to ask the guests so as to
avoid anyone being unhappy. I recently did a dinner for 8 and
provided menus (ahead of time of course) and people could have
whatever they wanted. It went over very well. (Well, I s'pose the
neighbors weren't too appreciative of the croquet game lasting 'till
midnight but they didn't say anything ;-) )

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

SandraBinNEB wrote:
>
> 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


Will be sort of difficult until you know who the diners are and what
they won't eat. Are you allowed to post a menu to the auction first?
Might save hassles with food allergies and preferences.

Will you be receiving some money to do this? That will also shape the
menu.



Go with what's freshest and highest quality in your location. That in
itself will be 'gourmet' to someone who may eat frozen meals a lot.

Have a selection of nibbles and drinks to offer while everyone is
arriving; bowls of rice crackers (the warehouse places around here do a
large bag cheap) or crudites and dip.

A really good roast chicken will go down well with most people, except
the vegetarians of course.
Baked porkchops or chicken breasts, possibly stuffed with a vegetable
mixture, are very easy to make but look nice.
Have an assortment of seasonal vegetables so there's a choice and a
vegetarian will have something to eat. Or if you will have the time, a
layered vegetable terrine looks quite 'gourmet', but isn't hard to make.
For a starch, a rice or bulgar pilaff is easy to make ahead and can be
reheated in the oven.
A simple green salad garnished with some fresh herbs and thin slices of
lemon.

The wine(s) will depend on what you are serving and have a 'posh'
bottled water on hand for those who don't drink.

Fresh fruit salad and an assortment of small pastries from a good bakery
(or you make them ahead of time if you are a good baker). Or a top
quality sorbet or ice cream with thin biscuits/cookies.


Good coffee/tea/herbal teas (borrow a nice coffee/tea service if you
don't have one) and a few really good chocolates to finish off the
evening. If the budget and time allows, perhaps a little goodbye favour
(tiny basket of sweets or something like that) to give as people are
going home.

SandraBinNEB wrote:
>
> 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


Will be sort of difficult until you know who the diners are and what
they won't eat. Are you allowed to post a menu to the auction first?
Might save hassles with food allergies and preferences.

Will you be receiving some money to do this? That will also shape the
menu.



Go with what's freshest and highest quality in your location. That in
itself will be 'gourmet' to someone who may eat frozen meals a lot.

Have a selection of nibbles and drinks to offer while everyone is
arriving; bowls of rice crackers (the warehouse places around here do a
large bag cheap) or crudites and dip.

A really good roast chicken will go down well with most people, except
the vegetarians of course.
Baked porkchops or chicken breasts, possibly stuffed with a vegetable
mixture, are very easy to make but look nice.
Have an assortment of seasonal vegetables so there's a choice and a
vegetarian will have something to eat. Or if you will have the time, a
layered vegetable terrine looks quite 'gourmet', but isn't hard to make.
For a starch, a rice or bulgar pilaff is easy to make ahead and can be
reheated in the oven.
A simple green salad garnished with some fresh herbs and thin slices of
lemon.

The wine(s) will depend on what you are serving and have a 'posh'
bottled water on hand for those who don't drink.

Fresh fruit salad and an assortment of small pastries from a good bakery
(or you make them ahead of time if you are a good baker). Or a top
quality sorbet or ice cream with thin biscuits/cookies.


Good coffee/tea/herbal teas (borrow a nice coffee/tea service if you
don't have one) and a few really good chocolates to finish off the
evening. If the budget and time allows, perhaps a little goodbye favour
(tiny basket of sweets or something like that) to give as people are
going home.

"SandraBinNEB" wrote in message
...

> 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.

If it were me doing it I'd let the auction winner decide what I'd make or at
least work with them on the menu. I think I'd like the challenge of making
something new.

-Mike

"SandraBinNEB" wrote in message
...

> 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.

If it were me doing it I'd let the auction winner decide what I'd make or at
least work with them on the menu. I think I'd like the challenge of making
something new.

-Mike

On 9/17/2004 12:53 AM, kilikini wrote:
> "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
>
>
> I wouldn't go pot roast and poached salmon could be expensive since it will
> be off-season. What about going cheap and going Italian? I guess it would
> be helpful to know how much you can spend. That way we'd have a better idea
> of what you can serve.
>
> kili
>
>
Italian is a great idea. How about some baked ziti? Salad to start,
tiramisu to finish?

--
jmk in NC

jmk wrote:
<snip>
> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?
>

"gourmet feast" ?? I think that you need to get out a little more.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

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

On 9/17/2004 11:21 AM, Steve Calvin wrote:
> jmk wrote:
> <snip>
>
>> Italian is a great idea. How about some baked ziti? Salad to start,
>> tiramisu to finish?
>>
>
> "gourmet feast" ?? I think that you need to get out a little more.
>

Depends on how much you love baked ziti I guess. <VBG> For me, this
would be plenty!

--
jmk in NC

On 9/17/2004 11:21 AM, Steve Calvin wrote:
> jmk wrote:
> <snip>
>
>> Italian is a great idea. How about some baked ziti? Salad to start,
>> tiramisu to finish?
>>
>
> "gourmet feast" ?? I think that you need to get out a little more.
>

Depends on how much you love baked ziti I guess. <VBG> For me, this
would be plenty!

--
jmk in NC

jmk wrote:

>>
> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?

ok, not to be rude but.. Ziti?? Not exactly
"gourmet" as the poster sought, y'know? Kinda
ordinary midweek fare to me.
Goomba

jmk wrote:

>>
> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?

ok, not to be rude but.. Ziti?? Not exactly
"gourmet" as the poster sought, y'know? Kinda
ordinary midweek fare to me.
Goomba

Steve Calvin wrote:

> jmk wrote:
> <snip>
>
>> Italian is a great idea. How about some baked ziti? Salad to start,
>> tiramisu to finish?
>>
>
> "gourmet feast" ?? I think that you need to get out a little more.
>
LOL.. that's exactly what I thought too! LOL My bad.
Goomba

Steve Calvin wrote:

> jmk wrote:
> <snip>
>
>> Italian is a great idea. How about some baked ziti? Salad to start,
>> tiramisu to finish?
>>
>
> "gourmet feast" ?? I think that you need to get out a little more.
>
LOL.. that's exactly what I thought too! LOL My bad.
Goomba

jmk wrote:
>
> On 9/17/2004 12:53 AM, kilikini wrote:
> > "SandraBinNEB" > wrote in message

> Italian is a great idea. How about some baked ziti? Salad to start,
> tiramisu to finish?

I think she said it was to be a gourmet meal. As much as I like
pasta, for the most part I don't think of it as gourmet.

nancy

Goomba38 wrote:
>
> Steve Calvin wrote:
>
> > jmk wrote:
> > <snip>
> >
> >> Italian is a great idea. How about some baked ziti? Salad to start,
> >> tiramisu to finish?
> >>
> >
> > "gourmet feast" ?? I think that you need to get out a little more.
> >
> LOL.. that's exactly what I thought too! LOL My bad.
> Goomba

Ooops, I piled on too. 10 yard penalty.

nancy

"Kevintsheehy" wrote
> zuuum wrote:
>
> <snip>
>
> >The cook in me would want to get really novel, but.... prime
> >rib roast would greatly simplify your work
>
> Good suggestion, although I'd be inclined to do a NY strip
> roast or a rib eye roast, if that would work with the guests.
>
Or a beef tenderloin. Many people feel that is special, plus it cooks
simply and quickly with little fuss. As far as the Yorkshire pud, I'd stay
away from it for this occasion - even for the experts it often flops. It's
cantankerous.

Dora

"Mike Pearce" > wrote in
news:1YC2d.44334$Ka6.12744@okepread03:

> "SandraBinNEB" wrote in message
> ...
>
>> 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.
>
> If it were me doing it I'd let the auction winner decide what I'd make
> or at least work with them on the menu. I think I'd like the challenge
> of making something new.
>
> -Mike
>
>
>

Yes I think giving a selection to choose from (say 6 menus), where the
buyer selects the meal of his/her choice, might sell/auction better. The
idea is to raise money isn't it?

--
Last year's nuts must go.
- Michael Odom

"Mike Pearce" > wrote in
news:1YC2d.44334$Ka6.12744@okepread03:

> "SandraBinNEB" wrote in message
> ...
>
>> 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.
>
> If it were me doing it I'd let the auction winner decide what I'd make
> or at least work with them on the menu. I think I'd like the challenge
> of making something new.
>
> -Mike
>
>
>

Yes I think giving a selection to choose from (say 6 menus), where the
buyer selects the meal of his/her choice, might sell/auction better. The
idea is to raise money isn't it?

--
Last year's nuts must go.
- Michael Odom

limey wrote:

.. As far as the Yorkshire pud, I'd stay
> away from it for this occasion - even for the experts it often flops. It's
> cantankerous.
>
> Dora

I've never had one flop, and even if it did it
would taste wonderful all the same!
Goomba