On Friday we made a roast striploin dinner for 96 curlers at the Masters Bonspiel.

We started the morning off early (8 am) by getting our 30 or so pounds of potatoes, cubed and tossed with garlic, oregano and basil, salt and pepper. In the oven they went at 400 to roast until they were golden and crunchy on the edges and creamy in the centre.

Onto the broccoli

We blanche it briefly and then plunge it in boiling water to reheat just before service.

Our roast of choice is the striploin. Tender, evenly sized through it’s 13 pound weight and quick to cook. We sear the roasts first, then roast them at high heat (400F) until they register 130 on the digital thermometer. The out they come to rest for about half of an hour until service. By the time we carve them they are medium rare to medium and everyone at this bonspiel seemed to be very happy.

Here are the roasts just after being seared before they get popped into the oven.

and where are the rest of the photos? Well, my ever level headed partner, Cheryl kept moving my camera out of harm’s way and into the office so I never had another chance to shoot more.