Dinner for Ten #1 timeline

For some people, the most daunting part of cooking is timing. For shindigs like Dinner for Ten #1, a company-worthy spread that satisfies a range of palettes, I usually make a backwards list and post it in the kitchen. Here's how I worked it. Enjoy!

2 days before dinner

• Make Frozen Almond Raspberry Cake, store in freezer.

1 day before dinner

• Make Chocolate Torte, wrap well and store in refrigerator.
• Make herb rub for the New York Strip Roast with Garlic Herb Crust. Rub roast with it, cover, and refrigerate.

Day of dinner


4.5 hours prior

• Set up bread machine, if using. Set the timer so that the bread will be done about 30 minutes prior to your estimated meal time.

3 hours prior

• Remove roast from refrigerator set aside.
• Wash and trim green beans, set aside.
• Wash and scrub potatoes, set aside.
• Prepare green salad, leave dressing on the side, refrigerate.

90 minutes prior

• Preheat oven to 450ºF.

75 minutes prior

• Place meat in oven, set timer for 15 minutes.

60 minutes prior (timer should go off)

• Reduce oven temperature to 350ºF, continue to roast beef.
• Quarter potatoes and prepare as directed for a double batch of Yukon Gold Mashed Potatoes with Grainy Mustard .

30 minutes prior

• Bread should be done, release from pan onto rack
• Check meat for doneness, remember the temperature will climb a bit as it rests.

20 minutes prior

• Check meat again as needed.
• Check potatoes for doneness, mash when ready. 

Once the meat has met your temperature requirements, remove it from the oven and allow it to rest for 20 minutes. During that time, steam the green beans, dress the salad, and slice the bread.

TIP: Use your still-warm oven as a warming unit for the mashed potatoes and green beans if your meat takes longer than expected. Just be sure to use oven-safe containers!


TIP 2: if you are a guest, and you find yourself alone in the kitchen of your host, why not help them relax a little? Go ahead, add "dance nekked in the backyard" to their timeline.