Logistics

Food

Red Velvet Cake - Todd
Use recipe from Martha Stewart, double the frosting recipe

Buy boneless next time, age at least 3 days, trim dry spots off before roasting
1 whole rib eye will feed 25 people (figure 1/2# uncooked, unaged weight per person)
Cooking the roast (time approximately 6-8 hours)
- get roast out of fridge about an hour ahead to let it come to room temperature
- pre-heat oven to 250
- while preheating coat roast with enough canola to make it shine then coat with kosher salt
- add roast to oven with meat probe inserted and set to 118F and reduce oven temp to 200
- when roast reaches 118 remove from oven and cover with foil
- raise oven to 500 and when pre-heated let it heat for another 15 minutes
- remove foil and put roast back in oven for 10-15 minutes until desired crust level is achieved

A 1/2 pound vegetables per person _total_ is enough
Mashed potatoes
- Keep warm in crockpot
Brussel Sprouts
- Cutting in half is nice but not necessary
- coat with EVOO, balsamic vinegar, and kosher salt
- broil for 25 minutes
- reserve balsamic/oil to dress
Mac & Cheese is great with cream instead of milk
Skip the mushroom gravy
Horseradish sauce: 2 parts sour cream, 1 part horseradish, salt to taste