Ann, the menu started off with, 3 diff. kinds of oysters,done 3 ways. 2 were raw with different sauces, one was breaded fried with an aioli/tartar sauce. Next up was a spring green salad with a potato and blue cheese soup. Pork roast, roasted potatoes, sauteed cherry tomatoes, baby carrots, and beets were the main course. The pork roast was stuffed with a blue cheese stuffing (was one of the best stuffings I have tasted). Fresh bread and housemade butter. Dessert was a creme brulee based on a flavored tea (which I can't remember) and was excellant. Then chocolates donated by a chocolate shop. Most of the food was donated, so the menu was based around that.

I do agree about salmon. I make it all the time. A whole salmon whenever i can but more for a family gathering of 10-15 or close friends, 10-20. Special occasion when i get my hands on a wild caught fresh. But then again, if i did this for DH, i would do a seafood theme like a big lobster, king crab bake/boil. Lots of oyster shucking, some on the grill. All outside, newspaper covered table, Salmon and charcuterie inside with fresh veg chips and more snack things....end of June b-day appropriate. Pretty, That is in Ontario. Citarella in NYC does similar for catered parties. Love when i see it. Had it a couple times this past year. Back to veggies... Fresh veg is nice as 'chips'. Us veggie lovers love veg instead of tortilla chips. On a mandolin it is a just a few minutes to zip through a dozen veggies. Best if your market sells singles so you can just but one or two of each and select the big ones. On the left is a quick pickle. Then some i made earlier for dinner....a bed of thin veg under a cod fillet. Same idea that i serve with my hummus. (not the steamed, the fresh) But, you need mandolin skills. It is a super tool and so quick. Should be in every kitchen. It also makes very thin veggie sticks for spring rolls. The new model Benriner is my favorite. A glove is a must. The older Paderno is the best spiralizer i think. I like that it folds up but you cannot make chips on it. I can do so much more on the mandolin. Spiralizer is fun for some noodle meals.

My DH and DIL gave us a 6-mo subscription to Baconfreak. Yesterday's first delivery was pkg of Cajun Bacon, and a pkg of shelf-stable smoked bacon. Don't know how they do that safely??? Must be dry cured but that is only a 90-day fix. It also came with a silly black T-shirt with "Bacon is Meat Candy" logo. We sent them a 9-mo subscription to Harry&David's Fruit & Cheese club. We also bought a 9-mo subscription for ourselves. We will be living "high off the hog" with sides of "good for you". I just have a problem with the gel cold pack. I already get them with my monthly medication. Don't know what the heck to do with them. Any ideas?

Looks wonderful, Zalco! .. such great variety! We have similar "meals" when my family gathers-- but they are more often "deconstructed" and not assembled on a board. The board makes it look more artful and intentional in my opinion.. love it. I can just imagine you all sharing a casual evening of drinks and interesting conversations over the board! In my own home I usually only serve two and I have a perfect size serving board for 2. I also use it to serve homemade pizza or soup and accompaniments... sometimes just for myself (snagged off my fb page) I need/want a few more boards but this one from JK Adams is a great size for 2-4 and is very lightweight. I usually serve on the patio or in front of the fireplace and some of my other boards are very heavy to move once filled.