I think the garden party setup sounds lovely for next Saturday. We were discussing whether to do a full sit-down or just have people mingle with small plates. I mentioned that the hydrangeas are blooming nicely right now, so they would make good centerpieces. We have about twelve confirmed so far, and I expect maybe two or three more to reply. For the menu, I was thinking something light since it will be warm - a cold soup to start, then maybe a composed salad with grilled chicken, and for dessert a berry tart. Does that sound reasonable? Also, we need to check if anyone has dietary restrictions before finalizing. Let me know if you think we should add a vegetarian option as well. I can adjust quantities once we have the final headcount. I will send out a reminder to everyone a few days before.

Regarding the recipe you asked about, I used a dry brine overnight with a mix of coarse salt and crushed black pepper. I let the meat rest at room temperature for about forty-five minutes before cooking. The pan was preheated on medium-high with a bit of oil, then I seared each side for roughly four minutes before transferring to a low oven. I let it rest again for ten minutes after cooking. The texture was tender and the seasoning penetrated nicely. For sides, I served roasted potatoes with rosemary and a simple arugula salad with lemon vinaigrette. I think the key was not rushing the resting steps. Let me know if you want the exact oven temperature and timing I used. I jotted it down somewhere and can send it your way.