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[quote=Anonymous][quote=Anonymous]Plan so that you can prepare most things (if not everything) ahead of time.

Keep the menu simple, and don't underestimate the appeal of snacks and finger foods. Put out a variety of crackers, chips, nuts, cheese, spreads, charcuterie, olives, fruit, crudite, etc. And shrimp cocktail is always a hit. You can always cheat and buy it [b]worsen[/b] ahead of time, and then put it out in a nice bowl over ice so that it looks nice.

Offer drinks right away. Keep the drink menu to beer, wine, and a signature cocktail . . . plus something nice and a little more elevated than soda for those who don't want alcohol. Make sure the bar is set up so that guests feel free to serve themselves (or even consider hiring a bartender if it's a larger party).

Find a good, upbeat, and diverse playlist and keep the music going. Place the appetizers and snacks strategically so that people are encouraged to gather where you want them to gather. If you don't want people to hang out in your kitchen, you have to actively discourage that by making them find food and drinks in another room.

Having good pre-dinner treats and drinks makes it easier for you to get dinner service ready. I like to set things up buffet style rather than serve courses, pre-plate, or pass things around the table.

Make dessert no fuss---again, finger foods are always a hit and easy to prep ahead of time. Cookies, brownie bites, chocolate truffles. [/quote]

That should be "frozen."[/quote]

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