I've found that if I add too much water to my pot while simmering will weaken my stock. I try to condense it as much as possible. I also use a salt substitute which gives the needed flavor without the sodium.

I would do a chowder and kick it up a notch with some fresh bread. Maybe even a nice winter salad, spinach, mandarin oranges, glazed walnuts, cranberries. Make a fancy honey butter for the bread. All these can be done ahead and packed for easy fixing at the hotel. I've even brought a small crock pot with me. Possibilities are endless.

Growing up in the 60's Mom's classic Salisbury Steak was simply meatloaf made into patties and cooked in beef gravy with a little ketchup added to make it a little on the red side.
Swiss Steak was made with round steak and cooked for hours with onions, Then thickened with flour so it was like a gravy.

This is almost the exxact same as the one my Mom used. Also, her signature dish during the holidays. Very dark, moist and so good warm with CC. The molasses, I believe was the key ingredient that most recipes leave out.

I've been begging JITB to move to the east coast, for years now. I miss them terribly. I lived in CA for 25 years, and two tacos and a chocolate cake at midnight were the best munchie food anywhere.!!!!!

OK, ask any New Englander which "chain" they frequent the most and it will undoubtedly be Dunkin Donuts. I'm usually there at least once a day, everyday, sometimes twice. Not just your average coffee shop. Breakfast, Lunch or Dinner. and the best coffee.

I'd do a corn tasting prior to the event with a few close friends. Ones that won't lie. I think it sounds great but I'd want to taste test before hand.

Yes, use the roasted peppers. I would also add fresh grilled corn, (or frozen if time constraints.)

I'll agree with the Bumble Bee part. I couldn't believe it when I opened a can, (after a household member bought it by mistake). It was like paste. The flavor was like eating old, old fish. I haven't bought it in years. As for the Snow's Chowder, my Mother used it for a base for her fish chowder, especially during lent. It was the best. I'm glad I learned how to make a good seafood stock.

I just about 20 minutes ago, finished having a wonderful sirloin tip dinner. I marinated them overnight in a teriyaki sauce, (off the shelf) and grilled rare. Practically melted in our mouths.
Do not overcook they will become tougher, but at rare to medium rare they were delicious.

I love them all.....but absolute favorite:
RarRoastBeef
Sliced Tomato
Lettuce
Bacon (Smoked and Thick)
Creamy Horseradish Mayo
on Chibatta or sliced sourdough

and Welcome to all the NEWCOMERS!!!!

Great idea, I just might have to steal it.

I agree, with you, for sure I'd be hoping I had more than one party to go to......Hamburgers, Hot Dogs, Ribs, Chicken, Even grilled veggies if your not into meat.

As seen above but I take it one step further and make individual ones in little old fashioned glasses. (plastic) Everyone loves them and you don't have to worry about people digging into a large dessert and any sanitary conditions associated with it. They make a great presentation. Some I've done with cheesecake and others I've done with custard or bavarian cream, Easy step use vanilla pudding.

We do alot of different cheeses around here, but one I've found that even the kids love is Havarti with dill. I've never been a dill fan but this is delicious. Most supermarket's have it.

Unless they're on sale, Walmart has them cheaper then most. Located where the viatmins are in the Pharmacy section.

I feel your dilema, I too have the daunting task of preparing meals for an elderly gentleman that has "sugar" on the brain.
I always keep fresh fruit on hand so when the "sugar" attacks come he can grab one quick. I also do pancakes, ( multi-grain, fruit and nut, plain ) he loves them and the reheat great. Just for something different I served him chickend and rice quesidillas last night with just a little picodegallo, and low and behold he loved them. They weren't spice, but they were a little different then normal dinner. Sometimes we all like something different. Worse thing that could happen is they dump it in the trash and have a bowl of oatmeal.
Good luck with this, I know it is definately a challenge, but we all do what we can do!!!

I'm attending a couple of BBQ's one Sunday and one on Monday. Everyone is joining in with a dish, so there's no telling what may show up. It's for sure pulled pork with homemade coleslaw, and chicken kabob's. Burgers and Dogs undoubtedly will be available. I'm doing my classic potato salad and Individual Red, White and Blue Trifles.

I also want to extend my gratitude to all who have served, past and present. Thank you all !!!

Thanks to all who replied. I appreciate the feedback and have some good ideas to play with. Happy Grilling everyone!!!

I would definately make a chicken salad, I add walnuts, and seedless red grapes, served on a bed of fresh romaine and add some additional fresh fruit. Maybe a loaf of sliced hot bread, or individual dinner rolls. Another favorite is to serve shooters of bloody mary's rimmed with ice cold shrimp. Everyone loves them!!! (Virgin or loaded)

I have many, but the ones I've actually used recipes from the most are:
The Pioneer Woman
The Kitchen Witch
Both are icredibly talented women and not only cook well, but are very entertaining. Ree is an awesome photographer and her step by step photos of each recipe can transform an amature cook into a well accomplished one. Lyndsey is a great storyteller and very entertaining in her step by step videos.Love them both!!

I make a 7 layer dip that everyone loves.
Refried beans or black beans, taco meat, sour cream, lettuce, tomatos, black olives, quacamole.
Grilled kilbasa served with a variety of mustards. (can be smoked sausages, brats, hot links, etc.)
Baby Hot Pockets, are easy and can be made ahead....I put chicken, cheese and BBQ sauce. (kids love these) If you use premade frozen biscuits or rolls it's quick and easy.

I forgot to mention the additional drink.....since you seem to have an abundance of raspberries, how about a homemade raspberry tea. Quenches the thirst and would be great for all ages.

The Trifle is an awesome idea. If you want to go on the light side, I've made them with store bought, Angel Food Cake, berries and custard layers, with whipped cream on the top. Very easy and well received.

I think I would go with plastic, being outside. Also the gazpacho would look great in little short plastic old fashioned glasses. Add a sprig of fresh cilantro on each to freshen them up. The shot glasses are a little too small IMO. It may just be me, I love Gazpacho! lol Have a great time, try to do as much as possible ahead, so you can enjoy yourself also.

I've never been able to reproduce this one, but at the "Garlic Festival in the Garlic Capital of the World, Gilroy, CA" they take a whole loaf of Sourdough Bread, slice it length wise in fours and then completly submerge each piece in a whole pot of garlic butter. It was the best ever!!!!!

egg scramble with sausage, peppers, onions, mushrooms, bacon bits, chopped ham. just about anything you can think of......cooked ahead and brought in a crockpot with fresh tortillas and shredded cheese, each person can prepare their own burrito. I've done this at a work situation and everyone loved it.

As long as you know where your fingers have been, and you want to lick them, then it's really noones business. I'm sure that Emily Post would not agree, but this is 2012 not 1960.

I love pickles, but I'm a true "Bread & Butter" pickle, lover.......Due to dietary restrictions, I've had to eliminate sugar from my diet......
Alas, Cains has come up with a sugar free B&B pickle and if you're like me and need a fix. try them.

This is a great list.
I use chicken stock in almost everything.

I love poached eggs, try the swirl method with a little vinegar added.

Everyone needs to make a good meat sauce. I use pork sausage and ground beef. Tomatoes, onion, bell peppers and mushrooms.

Rice of any kind isn't easy to master, but once you do, there are so many possibilities.

About creamy soups: being from NewEngland, if you can make a good Clam Chowder, you'll have many friends and people will love to come for dinner. I also make, Brocolli Cheddar soup, Corn chowder, Ham and potato soup. Basically any vegetable in a creamy soup works, just add, fish, chicken, scallops, shrimp. lobster....

I've tried making Asian stirfrys, many, many times. It's not as easy as it sounds, keep trying different combinations.

Beef Stroganoff will always impress most people. It's really easy!

A great cookie is always good, I've found the dough is the easy part, it's taking them out of the oven at the exact, correct moment. Test your oven, it's very important that the temperature be calibrated. My oven,which is only a couple of years old, is off by almost 7 degrees.

Definately, a good pasta dish, with cheese.

A great grilled steak. Medium Rare,

I could go on, but there's many already covered, just take it one day at a time.

I make this all the time, only I use ground beef, sirloin tips, or roast beef, instead of the chicken. I'm going to try it with chicken soon. I call it Bean and veggie bake. I bake it in the oven at 350 for 30 min. add the cheese and bake for another 10min or so, until cheese melts. (I also add onion.