Help with cocktail party menu
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Anonymous
| Hire a caterer. We did a similar party with Windows. I think it was about $1200 all in. 60 people is a lot of people, glasses, dishes, clean up, etcetera. |
Anonymous
Any suggestions for what needs to be added? There will be 3 different types of kebobs served so I thought that would cover the heavy appetizer portion. |
Anonymous
Perhaps another seafood selection - maybe some kind of crab dip or shrimp? Crab dip has always been a hit at the parties we have. |
Anonymous
| Crab dip sounds great. |
Anonymous
| Hot nibbles, like things wrapped in dough, mini quiches, or crab-stuffed mushroom caps. |
Anonymous
What are the 3 types? Also who are the invited guests? I find that sometimes people shy away from certain foods that make a mess esp when they're in front of work people etc. I'd add -- grilled veggie platter (better than cold veggies and dip -- you can have both really); something like pot stickers or mini quiches or mini samosas or philo dough "pastries" filled w spinach. I'd add at least 2 or 3 of the preceding things -- hot appetizers in small bites, so people have a kabob and then fill up on the smaller stuff as well. |
Anonymous
Ground chicken, lamb, and beef kebobs. They are the long and lean ones so not messy to eat at all. I agree though that it is better to have too much food rather than too little so I definitely plan on adding a few more items. I think a variety of mini quiches and the mini spankopita will be easy to add. |
Anonymous
|
Good advice from http://www.foodandwine.com/articles/cocktail-party-planning-tactics:
1. Count eight hors d’oeuvres per person per hour when you’re not serving a meal. 2. Balance the menu: offer hot kebabs alongside room-temperature dips, rich cheese straws next to low-fat poached shrimp, spicy quesadillas beside delicate crab salad. 3. Provide at least one vegetarian offering. 4. Consider your kitchen equipment. If you have only a standard range, don’t limit yourself to stovetop dishes—serve a combination of stovetop, baked, raw, room-temperature and cold foods. 5. Choose a few make-ahead dishes so there’s less to do on the day of the party. 6. Stay away from dips if you’re worried about staining your carpet. 7. Decorate platters with whole spices or colorful dried bean compositions. But don’t be surprised when some guests think the garnishes are edible, whether they’re Scotch bonnet chiles, peppercorns or flowers. People have even been known to eat decorative pebbles. Other good advice: http://www.epicurious.com/articlesguides/entertaining/partiesevents/cocktailpartymenuandrecipes http://blog.williams-sonoma.com/tips-for-hosting-a-holiday-cocktail-party/ from http://www.snackpicks.com/en_US/our-experts/easy-entertaining/party-menu-planning.html How many different appetizers should you serve? Less than 12 guests: 2 to 3 types of appetizers 12 to 20 guests: 4 to 5 types of appetizers 20 guests or more: 6 different appetizers or more How many appetizers should you make? Breakfast, Lunch, or Afternoon: 1 to 3 pieces per person per hour Evening Event Followed by Dinner: 2 to 3 pieces per person per hour Evening Event without Dinner: 5 to 6 pieces per person per hour - See more at: http://www.snackpicks.com/en_US/our-experts/easy-entertaining/party-menu-planning.html#sthash.ll6hgCAz.dpuf |
Anonymous
Adding mini quiches and spanakopita will be great. I also like to serve at least one item on crostini. For example, manchego and fig jam on crostini. Or smoked salmon and boursin on crostini. Etc. Other filling but easy ideas: tortellini on toothpicks and chilled shrimp with cocktail sauce. The pot stickers and/or samosas are also great ideas and could be bought ready-made. |
Anonymous
| We put out a spiral sliced ham, good mustard and some little presliced rolls. |