Prep and planning

seijoed

I'm doing a 20 people dinner on Friday, I think I have most if not everything down.

It is a New year dinner for a small family company, last years dinner was catered and so bad I said I'd just do it.

I'd like comments on my planning.

We are doing a 

1: Fresh salad with pickles and sesame oil, rice vinegar - balsamic (White) tomato and a simple crunch plate.

This is a vinegar and oil in the condiments, I do these often - they don't wilt.

*All the pickles can be done friday.

2: A palate cleanser, we are thinking something like a slice of pomegranate and lemon.

*I can have this done really early

3. A Main, they want steak or Salmon - Salmon I want to do 42C, rest 6H, toss in brown butter, the lemongrass and veg, would a moroccan couscous go?

*Salmon I want fresh.

B. Steak, they want a nice steak - I'm thinking pave, asparagus sous vide and béarnaise.

*How do I package and do this best? Cook at 52? Then heat at 54?

Then another simple lime sorbet, a drink.

Last a creme brûlée.

Brendan_Lee_56950

The only thing I am thinking about is the pomegranate and lemon piece. I wonder if that may be a better place for a drink for both convenience as well as saving you some plating. You could do like a pomegranate/lemon granita or a nice clarified fruit consomme to add a little intrigue. 

How do you plan to do the couscous? I actually prefer orzo and I like to cook it like risotto so it gets nice and creamy.