The best approach for Saturday is to start with a simple meal plan and then work around everyone's schedule. Sarah mentioned she can bring a side dish so we just need to coordinate the main course and maybe a dessert. If we keep it to around six people the whole thing should be manageable without feeling rushed. I was thinking we could do something that does not require too much last minute prep so we can actually enjoy visiting instead of being stuck in the kitchen the whole time. Let me know if you think a late afternoon start works better than an evening meal since that gives us more flexibility with the timing. We need to check with Mike about his kids activities that day because he mentioned something about a game. Otherwise we can set a time and send out a note to everyone later today. I can handle the main course if someone else brings bread and a salad. That way the workload stays balanced and nobody feels overwhelmed. Let me know your thoughts on the time and I will coordinate from there.

Regarding your question about the countertop grill it handles well for smaller portions but you need to watch the temperature closely because it can fluctuate more than a full size oven. I tested it with a few different proteins last week and found that letting it preheat fully makes a significant difference in the outcome. The key is to not overcrowd the surface and to let the food rest properly afterward. I also picked up a new digital thermometer which helps a lot with getting consistent results. For vegetables I would recommend cutting them into uniform sizes so they cook evenly. The whole setup is pretty straightforward once you get used to the controls. Let me know if you want to borrow it for a weekend to try it out before deciding on purchasing one for yourself. I think you will find it useful for quick meals when you do not want to heat up the whole kitchen. Just make sure to season well and give the surface a light oil before each use.