Post-wedding party

[pamandeli]

Hello and Welcome!

Please help!

Next week my sister that lives in NYC is throwing a cocktail party for about 60 people at her loft. Here's the link to the evite.

http://www.evite.com/pages/invite/viewInvite.jsp?inviteId=NXERUPBIQALUSVFMMYMR&li=iq&src=email

We are trying to figure out drinks and food to serve. Some sort of theme. One thing that was thrown around was Beef Tenderloin for sandwiches, then other munchies.

We want it to be classy, yummy and easy!. We are willing to cook and/or cater.

What are your thoughts??

Thanks!

[Kimberly]

Here are a couple articles that might give you some inspiration and ideas:

Make it a dessert party: http://thepartyworks.com/article_info.php/cArticlePath/16/articles_id/110

Mashed Potato Sundae Party: Served in elegant glasses - everyone loves this party!
http://thepartyworks.com/article_info.php/cArticlePath/53/articles_id/233

Holiday Buffet Parties: http://thepartyworks.com/article_info.php/cArticlePath/53/articles_id/227

I will post in a bit with some really great recipes that will help you!

[Kimberly]

Actually I will post tomorrow with more ideas and recipes...

[Kimberly]

After talking to my husband who is a caterer... he gave me a few ideas on the food... here are some links to some great recipes... but you can search out more on these sites:

Asparagus Parmesean Pastry Rolls
http://www.epicurious.com/recipes/recipe_views/views/108150

WASABI LIME CRAB SALAD IN CUCUMBER CUPS
http://www.epicurious.com/recipes/recipe_views/views/108161
Wasabi is very spicy/hot... you may want to reduce this or use a different spice

Hot Artichoke Spinach Dip Crudetes
http://allrecipes.com/Recipe/Hot-Artichoke-Spinach-Dip/Detail.aspx

Beef Tenderloin Stuffed with Lobster
http://allrecipes.com/Recipe/Beef-Tenderloin-Stuffed-with-Lobster/Detail.aspx
You can serve this with toasted bagette slices and placing portions on top keeping it open face and makes it a finger food.

Beef Tenderloin With Roasted Shallots
http://allrecipes.com/Recipe/Beef-Tenderloin-With-Roasted-Shallots/Detail.aspx

Roasted Garlic Mashed Potatoes
http://allrecipes.com/Recipe/Roasted-Garlic-Mashed-Potatoes-2/Detail.aspx
This recipe is really great but I would sub the russet potatoes and use red potatoes - leaving the skin on and cutting into quarters - don't over cook because it is really good to have them a little chunky for this dish.
Serve these in fun glasses that guest can carry around like wine glasses or martini glasses.

[Kimberly]

From my friend at Fabulous Foods...
Drinks: How Much & What to Buy?

I quizzed my caterer friends as to how they plan on the amount of drinks and how much to buy for cocktail parties. They use a formula that roughly estimates 10 people will consume 20 drinks at the average cocktail party. Make that 40 drinks if it's a full evening affair, usually including dinner. This is based on a typical 1.5 oz. shot of hard liquor.

So how many drinks can you get out of a bottle?
Go to http://www.fabulousfoods.com/holidays/cktlparty/cocktailparty.html

[Kimberly]

* Decide what kind of party works for you and your guests: cocktail, buffet, sit down, etc.

* Plan the menu.

* Draw up the shopping list.

* Take an inventory of pots, pans, dishes, flatware, glasses, napkins and serving utensils and vessels to make sure you have all the equipment you need for cooking and serving.


Quick Tips

* For a quick, easy and informal party, keep things simple. Purchase snacks like chips, salsa, nuts, cold cuts, bread, crackers, pickles, olives and prepared salads (potato, coleslaw).

* Before you go shopping or start prepping, clean out your fridge to make room for all those prepared foods and make-ahead dishes.

* They're your friends; feed them right. Incorporate healthier dishes based on fruits, vegetables and grains.

* If you are feeling a little more ambitious, add a few dishes to the menu above that can be made or assembled a day or two ahead and heated just before serving. Main dishes like casseroles (lasagna, mac 'n cheese, eggplant parmesan), stews, hearty soups, honey ham, smoked brisket (any large meat will do) are perfect. For sides try caponata, marinated salads, a vegetable vinaigrette or dried bean dishes. And to finish things off, cake, cookies or pie are all great make-ahead desserts.

* If you are serving buffet-style, then you'll want to plan a little crowd-control. Don’t create a buffet table jam by serving everything on one big platter. The proceedings will run smoother if you spread things out on smaller platters with the sides and meat pre-sliced.

* Make well placed and clearly marked areas for trash.

* Have plenty of ice made.

* Set and dress your table before your guests arrive.

* If serving a buffet, make small cards to identify the dishes.

* Be creative: use your water glasses for crudités, breadsticks and even flowers.

* For easy access and a prettier presentation, have all related condiments in small bowls with spoons, all in one area.

* Wrap utensils (either plastic or silver) in napkins and place them in a basket for your guests to easily grab and hold.

* Keep plastic bags and containers handy to pack leftovers for your guests and yourself.



Portion Control

* Provide guests with non-alcoholic drink choices.

* Assume some of your guests will be vegetarians.

* Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person.

* A portion of meat per person is 1/4 to 1/3 pound.

* A portion of vegetables, rice, pasta or salad is 1/2 cup.

* A 9-inch pie or tart (after a large meal) will serve 8 to 10.

* Always prepare a selection of items that can be served at room temperature. That way you don't have to worry that your hot entree will be getting cold, or your cold dessert will be melting.

[pamandeli]

I finally got back here to see what you posted. COOL! You are so great at coming up with all of those helpful links and tips. THANK YOU! I am looking at all of it right now!

I want it to be easy, but it doesn't look there's any way to do that unless we cater it all?

[Kimberly]

For complete ease... try doing a meat and cheese display... here are some photos from what my husband does... (it is really awsome, easy and people can graze all night LOL)

http://www.cakeworkscentral.com/chef/scrapbook/index.htm

These displays are awsome and beautiful to look at and your guest will be in awe!... The bottom leafy layer can be kale or red leaf lettuce. NOTE: Place a plastic tablecover under or trash bags cut up over your table before applying the lettuce/kale bed. Use creative items like flower pots to hold utensils and even some food items by placing a piece of tin foil on the bottom so it will not leak through the hole of the pot. You can use a flower pot upside down then set a platter on top to add height as well.

On the meat have it sliced by the deli then simply roll up to form the beautiful meat tubes/spirals. You can do the same with the cheese. Have the bakery supply you with small rolls for finger sandwiches and pile them high flowing out of a basket directly onto the kale/lettuce base. Sprinkle nuts, grapes and candies over the lettuce/kale and it will add color and texture too!

Hope this helps you more!
Kimberly

[tami]

My youngest daughter is getting married nov. of next year. OMG! less then a year from now:wow:

thanks,there is some great ideas on here ..

[Kimberly]

Any time... let me know if you need more ideas!

[tami]

thanks, you can plan on it..;-) right now we are trying to look up table center pieces. seeing if flowers and candles or just candles.. it will be an outside wedding.