My cabin kitchen is about the size of the kitchen on my grandparent's sailboat and I often feel like I am cooking on a boat - hot, cramped, no counter space and no storage.

When we have guests, a few meals and methods that save my sanity -

An egg bake or quince-like cooked dish that can be eaten hot or at room temp. I use this as my base -

http://www.simplyrecipes.com/recipes/as_you_like_it_breakfast_casserole/

It is a great way to use up odd and ends of veggies, cheese, stale bread and rolls (cubed) and meats. I prep it the night before and cook it first thing in the morning before the kitchen gets too warm.

You can put it in a heavy duty Ziploc bag (instead of a pan) the night before if fridge space is an issue.

Any chance you would take a cooler along? As in a cooler with meats?

I pre-cook a lot of meats prior to heading out. Things like pulled pork, shredded beef and grilled chicken breasts that are cooked and vac packed work really well for lunches. Thaw them out and put out the rolls and sides and let everyone eat whenever they want.

As for dinner, I vote reservations!