Party Tips

Appetizers
Offer at least one hot appetizer to your guests, but avoid too many recipes that need last minute attention.

Make plenty of make-ahead appetizers to avoid last minute party jitters.

To keep the table looking full and festive have two trays of each appetizer. As the plates empty replace them with a fresh platter.

Plan to have 5 to 6 appetizers per person per hour.

Flavors
When you are creating your menu choose recipes with at least four of the following flavors: vegetables, cheese, fruit, seafood, meat, salty snacks, and sweets. It will make your menu more interesting.

Food Appeal
Textures and color of food will make your menu more enticing. So as you are planning keep that in mind.

Preparations
The day before your party, have your serving plates on the table where you would like them to be. So you don't forget what is going to go on the platters, have small pieces of tape with the name of the appetizer on them and put it on the bottom of the platter.

Beverages
To help you plan your holiday drinks, the general rule is 1 drink per person per hour. If you are having a champagne toast, plan on one glass per person . Use the following to help plan your holiday beverages.

1 gallon of punch yields 20 six ounce servings.

1 case of beer yields 24 twelve ounce servings.

1 two liter bottle of soda yields 11 six ounce glasses.

1 pound of coffee yields 50 one-cup servings.

750 ml of wine or champagne yields 6 four ounce glasses.