Do you want a morning brunch, an afternoon party to watch the Masters or a seated dinner?

How many guests will there be?

Is this going to be a gathering of your closets friends or a much larger affair?

Who are your guests?
Creating a guest list is critical; you want to carefully select guests for an intriguing combination of those that are outgoing and reserved, those that are in business and those that aren't, those that love music and those that always have their nose in a book.

What is your budget?
You don't need to spend a fortune to make your guests feel like a million dollars. Decide what you can spend and what is important to you, and make alternate plans for things that aren't at the top of your list. we would be delighted to help you answer all of these questions and plan your party.  we know all the tricks of the trade and are just waiting to share them with you.

When planning your party, one of the most frequently asked questions is...
How Much Do I Need?

Hors D'oeuvres

The number of hors d'oeuvres you need often depends on how long the cocktail "hour" is. For evening events it can be anywhere from 45 minutes to 1-1/2 hours. The longer the cocktail hour the more food you will need to offer. Naturally brunches and luncheons require fewer hors d'oeuvres to be served.

When serving hors d'oeuvres the pieces should be bite size or possibly two bite, but no larger.

• PM with no dinner following:
  10-15 pieces per person (have some substantial meal type foods that can be served like hors d'oeuvres)
  
  
• PM with dinner following:
  3-5 pieces per person (lighter cheese and vegetable composed foods or a protein that you are not serving for dinner)
  
  
• Late AM or Noontime with meal following:
  1-3 pieces per person (lighter cheese, vegetable or puff pastry type foods)

Drinks

• Plan on about 3 beverages per person at a party.
• There are about 5 glasses of wine in a 750ml bottle. (Wineglasses should never be filled to the top so only fill 2/3 of the way)
• One quart bottle of liquor will serve 21 1 1/2-ounces for beverages. (If you use a jigger when making a drink it will measure 1 1/2-ounces for you.)
• There are about 10 8-ounce glasses of soda in a 2-liter bottle
• Plan on an average of about 1 1/2 cups of coffee per person (don't forget the sugar and cream)

Breakfast

• No hors d'oeuvres are needed before this meal.
• Offer a drink such as: juice, champagne, mimosa, coffee or tea (plan on 2 beverages per person)
• Offer an entrée dish (5 oz.), 2-3 side dishes (4 oz. each), bread or starch and dessert

Lunch

• 2-4 hors d'oeuvres can be served per person (but don't have to be)
• Offer beverages such as; soda, beer, wine, mixed drink, coffee or tea
• Offer an entrée dish (5 oz.), 2-3 side dishes (4 oz. Each), bread or starch and dessert

Dinner

• 3-5 hors d'oeuvres can be served per person. This depends on how many courses dinner is going to be. (The more courses there are the less the number of hors d'oeuvres you need)
• Offer beverages before dinner, wine with dinner, and possibly an after dinner drink. Coffee can be served with or after dessert.
• Offer bread, salad, soup and/or appetizer
• An entrée dish (5-7 oz.), 2-3 side dishes (4 oz. Each) and dessert Extras
• When serving dinner, sometimes an "intermezzo" is served between courses to cleanse your palate such as sorbet.
• After dessert you can serve a truffle or candy tray.
• Have nuts or cordial candies on the table
• Serve water with a lemon slice.
• Set out butter with fresh herbs.
• Place homemade relishes and condiments around the table in small attractive bowls or plates.