In January 2011, I fed 50-90 people for the Australia Day weekend. We had an open fire, a number of cauldrons and a kitchen tent.
Because of the summer temperatures I elected to store the more delicate items in an esky, but the menu was chosen to minimise this requirement.
Influenced by a friend, we modified the timetable of the event in order to serve the main meal of the day at midday, with a lighter, uncooked evening meal. It made getting the dishes done much easier, with no rush to finish before we lost the light.
I did all of the planning and feedback in a google spreadsheet here.
Note: I posted this blog on 7/7/14 but backdated it.