We'll be having a Lebanese (I think) grilled chicken with flatbreads and 3 different sauces, a tomato based sauce, a garlic based sauce, and a parsley/cilantro based sauce. The chicken got spatchcocked and had a marinade of coriander seed, a WHOLE bunch of garlic, turmeric, olive and grapeseed oils poured over and rubbed into, then covered and refrigerated since late yesterday afternoon. It's out of the Food and Wine mag May issue.