Planning a large meal
Thanks for making this school. After only 3 months I felt confident enough to make Thanksgiving dinner following your wonderful guide. Everything went very smoothly (except for the turkey which cooked faster than I anticiapted and it ended up at 180 degrees before I noticed and consequently was a little dry). It got me thinking though about planning for a meal like that.
How do you organize a large meal, select items to serve, balance out colors and flavors, as well as correctly organize your schedule so that it all comes out at the same time hot, done, and delicious?