Wow! Great discussion, everybody. I have been given a bit more info on the format. It is an informal evening which will consist of drinks and a demonstration, kind of like a cooking show, then have enough to serve for the whole group, which will be around 25. He only really wants me to do one a la carte main. So, that's good, actually. He mentioned pasta, something not so common that everybody makes at home on a regular basis. I am leaning towards Lunguine w/ Clam Sauce. The demonstration will be enough to serve 4, now I have to come up with a method to have sauce ready for twenty more so I can serve them all at the same time. This pan technique isn't really good for a larger group, so I may have to do some planning. Or possibly, change the menu item. I have three weeks.