So the Roman "dinner" I'd planned turned into a "feast" for 50 people, complete with decorations, togas, triclinia, etc.  Should be quite the do.  I'll end up spending most of Saturday cooking, but that's usually pretty fun anyway.

The menu as planned includes:

• Ham in red wine and fennel sauce
• Chicken in "green sauce"
• fried carrots
• braised cucumbers
• chickpeas with cheese
• celery in raisin sauce
• boiled eggs with pine nut sauce
• assorted table snacks, olives, bread, cheese, almonds, etc.

I'm going to try to take some pictures (of both process and product) and I'll post them here if any turn out.