Oh wow, that's so cool. I'm glad you're enjoying. Funny you should mention it
because I was going through a big stack of recipes last week and came across the sheet where we culinary students all gathered one day to brainstorm what the menu would be for that year's graduating class (Awards Night, May 2004) -- our freshman class had been selected to plan, prepare, cook, and serve the meal to about 175 students and guests at the Hilton Hotel (using the Hilton kitchen). I was delighted to have my suggestion of this Tuscan Steak accepted as the main course. Well, I *say* delighted but I was equally nervous because I had no idea at the time how to carry out such an effort for that sized group, lol, but we had great instructors who guided us through the process.
The Mediterranean themed menu was:
Passed appetizers:
Stuffed Mushrooms
Asparagus Prosciutto Roulades
Bruschetta
Artichoke Frittata
Dinner:
"Anti-Pasta Plate" of....
Grilled Polenta/Roasted Red Bell Pepper
Cold Grilled Marinated Shrimp
Fresh Marinated Mozzarella
Eggplant Roulade
Arugula, Olives, Vinaigrette
Grilled Tuscan Steak
Zucchini Provencale
Dessert:
Raspberry Financiers with Amaretto Anglaise