Every year we do a big cookout with our own Bocce tournament. This year I'm torn between two entree choices. I'm also having trouble coming up with complimentary side dishes. So - please feel free to choose the entree you feel would go over best and tell me what you'd serve as sides. (We're talking 20-40 people.)
Option 1 - Grilled Salmon marinated in a basic dijon mustard/soy sauce preparation
(Very basic yet very good...and easy!)
Option 2 - Grilled pork tenderloins in a Guava Glaze
(A Bobby Flay recipe...and certainly much more interesting than the salmon...which concerns me because we're trying to appeal to a wide array of food tastes.)
Side dishes need to be make-ahead, should take advantage of what's fresh now, can serve a crowd, do not require tons of grill space if not make-ahead.
Thanks, and please discuss.
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