Not exactly, but I'm going to go halfway. We're flying to LA (cross-country, in other words) for Thanksgiving with my brother, and I'm cooking. I'm doing five courses, people are bringing desserts. I plan to make the first couple of courses with food I already have on hand, freeze it (or refrigerate it), and take it out with me, or just bring the raw materials I have on hand and do it up out there. * First course is celeriac soup - I'm going to use up the two celeriac in the fridge, with the onions and leeks and the chicken stock in the freezer * Second course is a braised pork belly, with roasted apples and turnips - I have about six pounds of belly in the freezer already trimmed so I'm bringing that out, with the braising stock, demiglace, and some turnips. * Third course is a salad, a take on the green bean casserole. Green beans I'll get out there but the salad dressing is based on a soubise so I'll make that from onions and milk on hand. Also, the giant white beans I'm bringing from home. * Fourth and fifth courses are based on turkey that my brother will have on hand for me. Fourth is sousvide breast on butternut squash puree, brown butter, fried sage, cranberry gelee. The gelee I will make the base in advance from cranberries I have on hand; squash puree I already have the raw materials in the pantry, same setup as the celeriac soup, more or less. Maybe I'll do some brussels sprouts and potato puree family style for the table. Fifth course is a milk-braised turkey thigh with mozzarella, served as panino. So that's how it's going down - I'd say about 60% of the meal will be advance prep out of the pantry/freezer.