I have run many events with carving stations and the best fit for you would be either a beef (think tenderloin) or turkey. Best is to cook the meat right before you will be serving it, but you could probably "hold" the meat warm for several hours by cooking the meat to rare and then letting it go to medium rare/medium in the warmer.
Another thought I have always wanted to try but never had the opportunity is to do something like a seared tuna which could be seared ahead of time, chilled and then carved cold. |