Sunday, March 20, 2011

On Catering

When a very good friend of mine asked me to cater a meal for a meeting he was hosting, I eagerly jumped at the opportunity to use my skills for something big. He said I'd be feeding 12-15 people, which is bigger than I've ever done on my own, though I knew I could handle it.

He requested a traditional Sunday roast beef dinner. Over the six days I had to plan, my mind frequently reviewed the menu and everything that would happen on the big day. Roast, potatos and gravy, carrots, corn, and, of course, my incredible dinner rolls. Chocolate crinkles for dessert. Perfect.

Preparing the meal was so exciting for me. Chocolate crinkles first, so they'd be out of the way. Bring the roast to room temperature. Cover with carrots, onion, water, salt, and pepper. Pop it in the oven. Make roll dough. Let rise. Dishes. Rest for a few minutes. Check roast. Looks awesome! Punch down dough. Form rolls. Let rise. Check roast. Still awesome! Peel 14 potatos. Oops. Cut finger. Boil potatos. Boil water for corn. Make lemonade. Set roast out to redistribute juices. Pop rolls into oven. Make gravy. Mash potatos. Plate up. Serve. Breathe sigh of relief. Listen to seven happy men talk about how great the meal is. Dishes. Success.

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