[phatch]

The annual camping reunion is coming up. Last year was the Oregon Coast, this year is on the otherside of the Tetons from Jackson at Reunion Flats. I've got the dinner assignment for the first night and lunch the second day. My question regards part of my dinner plan , main course of vegetable lasagna in dutch ovens (fire restrictions permitting and so far they do).

I want to serve a few things while it all cooks. Restrictions are mostly logistics. 5 hour drive, not much space to pack stuff along I do have a few hours to casually do some of the prep work on arrival though and some unskilled helpers.

Group size:30
age ranges: 3-75 clumping between16-40. Generally adventurous eaters.

Some various pickles, olives, salumi are on my list so far.

A trick or two on marinated artichokes would be fun to try.

I'm also thinking of a mesclun mixed greens in vinaigrette served " crisp taco style" in a frico. I haven't sorted out the practicality issues for this one yet. I'll be using Asiago, not the preferred Montasio.

And any other ideas you all have?

Phil