This past Saturday I cooked lunch for a group of 50 people at a Church seminar. Before deciding on a menu for something like that, you have to take into account the facilities. One small oven with enough stove top for four small pots or two big ones. There were several gluten and lactose free diets to consider. This limited my options quite a bit. I adapted my chili and chicken curry recipes for those dietary needs and made a big pot of each. I borrowed a second rice cooker and, voilà, the main course was taken care of. A big green salad, corn chips, guacamole, and a big fruit salad completed the meal. Ok, I did bake some loaf cakes ahead of time for those of us who are gluten dependent!