Winter party meat centerpiece

[Anonymous]

We are hosting a party for 40 or 50 people and I want to do a meat centerpiece and am looking for suggestions. There will be lots of other sides and mains.

I am an adventurous cook so willing to try anything.

In the past we have done chili, beef rendang, chicken sate, carnitas etc.

[Anonymous]

You want something that looks good as a centerpiece (big hunk of ham) or you want to build a menu around meat?

[Anonymous]

[Anonymous]

I'm also a bit confused as to what you are looking for. You want this to look good in the middle of the table, or just be a hearty main?

Some options:

beef wellington
cioppino

[Anonymous]

Crown roast of pork.

[Anonymous]

You’re cooking dinner for 40-50 people?

I would do cold tenderloin, using a sous vide if you have one and then finish them under the broiler. Or do a reverse sear with a low temp oven instead of the sous vide.

[Anonymous]

Anonymous wrote:You want something that looks good as a centerpiece (big hunk of ham) or you want to build a menu around meat?

The former. It isn’t really a menu, people will be snacking on different things and with different degrees of hunger. Buffet style.

[Anonymous]

Anonymous wrote:You’re cooking dinner for 40-50 people?

I would do cold tenderloin, using a sous vide if you have one and then finish them under the broiler. Or do a reverse sear with a low temp oven instead of the sous vide.

I do have a sous vide. That is a good option. If I buy the tenderloin in one of those costco wet packed things can i sous vide it in the packet it comes in?

[Anonymous]

It’s still fall

[Anonymous]

I'm assuming this isn't a seated Embassy dinner? This will be buffet style?

You could do several Beef Wellingtons, but it's going to be time-consuming and expensive for that many people. It will be decorative and delicious, though!

Easier to do would be any number of stew dishes, but you talked about a centerpiece, and short of bringing them to the table in your immensely heavy 15 qt flame or teal Le Creuset, maybe that's not the look you're going for?

[Anonymous]

Cook a beef tenderloin or a ham and have it for slicing with nice rolls and lots of condiments. I like tenderloin with the option of Boursin, mustard, cultured compound butter, gremolata and pickled onions/peppers. Or ham with choice of pimento cheese, mustard, chutney, cultured butter or a pineapple salsa.

[Anonymous]

Winter Party?

[Anonymous]

What about a couple legs of lamb, roasted or grilled? Can be served warm not hot, so can be made a couple hours in advance. Slice and plate right before folks arrive.

[Anonymous]

It certainly isn’t an embassy party - very informal and fun.

My people believe winter starts on December 1, and it is after that, so definitely a winter party.

I am thinking brisket or tenderloin or rib roast…

[Anonymous]

Suckling pig