Sorry I saw this late. It needs a good analysis. Any input is appreciated.
visitors can't see pics , please register or login
Mashed potatoes are best served hot, as these are. And what better way to serve them hot than to have them in a casserole dish pulled straight from the oven.
Cast iron pans, yes, can be used for baking and warming. No problem there.
True, only one official wine glass (depending on how long you like your stem). However, the other person might not be a drinker.
As for any criticism of the stuffing, that is hard to tell because I know someone who makes it completely from scratch, including drying the bread by air before making homemade croutons. However, even though I have seen her spend days making it year after year, many people believe it looks and tastes like Stauffer's.
I don't see an extra set of flatware as was accused, but really, one can't have too much flatware on the table on a holiday. If anything, the table may be short on serving utensils. She also can't have too much flatware when they are over 70 and only run the dish washer once per week!
Whether the creamed corn is canned or not is hard to tell. If you don't want people to wonder, then offer it on the cob as well as creamed.
Broccoli is always a winner, with and without cheese.
The meat surface looks just a touch over-cooked to me, unless duck is always that dark; I wouldn't know. No one I know serves meat on a table on the grill it was cooked on. It is either left on the grill buffet-style or is moved to a serving plate for easy cutting. Serving it on the grill it was cooked on means that the gravy under it was not used to make the gravy being served. Maybe gravy is not made from duck? It also means that meat will fall between the grill slats, going to waste in piles of oil. And, I imagine it is hard to carve meat while it is on grill slats, although maybe duck is soft? Considering the Asian decor on the wall on my left, I'd assume that whatever the duck is, it is how the couple likes it. And, that's what's important. The grill is way too big for the meat, though. I would have probably used the cast iron pan with makeshift slats from the toaster oven equipment to allow the fat to drip off.
The crustless pie is wonderfully gluten-free and low carb; can't beat that. Although again, it looks a little darker than I like.
For two people, I would either deign to serve the meal platters from the kitchen as the cook, or serve the meal buffet style from the kitchen counter. Because at this big table, when you say, "Please pass the corn," there is no one over there to pass it! And, food containers tend to stay warmer when they are clustered in the hot kitchen, preferably near the open oven! Holiday food is best hot!
