I think the key is letting the meat rest after seasoning for at least an hour before cooking. That really helps the salt penetrate. For the potatoes, I would go with a roast rather than mash because the texture contrast works better. If you want to prep ahead, you can slice the vegetables the night before and store them in cold water in the fridge. Just pat them dry before roasting. The timing is pretty straightforward if you start the potatoes first since they take the longest. About 45 minutes at 400 degrees should work. Then while they are going you can prep the salad and set the table. The steaks themselves only need about 6 to 8 minutes total depending on thickness and doneness preference. Let me know if you want me to bring anything else besides the wine.

I also think we should aim for a 7pm start time so everyone has time to settle in. That way nobody feels rushed getting there after work. I will confirm with the group later today and send out a note.

The trailhead is about 15 minutes past the old mill if you are coming from the highway. There is a small parking area on the left just before the bridge. I would recommend starting early because the afternoon sun can be intense on the exposed ridge sections. The full loop is about 6 miles with moderate elevation gain, nothing too strenuous. There are some rocky sections near the top so good footwear is important. I packed sandwiches and plenty of water last time and that worked well. The view from the summit overlooks the entire valley and there is a nice shaded spot with a flat rock that is perfect for a break.

If the weather cooperates we might see some wildflowers still blooming in the upper meadows. I will bring my binoculars in case we spot any eagles. Let me know if that works for your schedule or if you need to adjust the timing at all. Also worth noting the mosquitoes can be active near the stream crossing so bug spray is a good idea. I can pick up a few extra bottles if anyone forgets.