The dinner was last night. I left my phone home, so there are no pictures. Everyone seemed to enjoy it, so I think there will probably be something in the works for Father's Day. We (the men's group) served 46 people. The meat portions came out just about right. Everyone got a nice sized serving (probably around 4 or 5 oz.) There was enough left over for anyone who wanted seconds, with only a few servings to take home. The way the meat was cut, there was a lot left on the ribs. I should be able to do something creative with leftovers.
The menu was simple: Prime rib, mashed potatoes with gravy, broccoli, and a dinner roll. We also had a ton of desserts that people brought in. We plated the food and had a group of six kids take the plates to the table. I must say, they were an excellent wait staff. Since guys planned the meal we didn't mess with salad, veggie trays, or cutesy sliced fruit salad. Just the four basic food groups, meat, potatoes, veggie (optional, but need some color on the plate), and dessert!
A few years ago I discovered fresh refrigerated mashed potatoes at Gordon's. Greatest invention ever. They come in 4 lb. plastic bags. Just drop the bag in boiling water. No pealing or mashing and they taste great. That is a true life saver for time and energy.
The broccoli was frozen. I had two 4 lb. bags. I steamed them in an indoor turkey fryer. It worked out great. We were able to do 2 lb. batches at a time. Each batch took about 6 minutes. Once steamed we melted in a little butter and that was it. I've never got so many compliments on broccoli and it was almost too simple.
However, I do have just one word of warning, be very careful of who you have in the kitchen with you. I pulled the roasts at an IT of 135 degrees. They rested in a cambro for an hour until it was time to carve them. The guy who did the carving thought it was too rare. He informed me that everyone would want it brown. I told him not to worry about it, they looked perfect. I had hot Au Jus to spoon on it once it was plated. That would have made the outside browner and kept it a nice medium rare inside. When I wasn't looking, he put the pan of meat in the oven and cranked it up. The meat ended up being medium well or in other words, over cooked. It wasn't bad, it just wasn't as good as it should have been.
All in all it was a good effort. The women were well pleased, and that bodes well for us all!