Everything you need to know about throwing a party, but were afraid to ask….

It’s funny how it happens…

You start to think of friends and family that you haven’t seen in a while.  Then you realize it is the holidays or spring has just sprung and the perfect weather for a cocktail party under the stars. Suddenly you are compiling guest lists and thinking about getting a new outfit. Pause a moment, think and answer the basic questions you must ask yourself to set the foundation of your event.

What is the purpose of the event?

You do not need a reason, per se, but it is fun to have a theme. If you want to have a reunion of college friends from New York, then serve elegant hors d’oeuvres with martinis and manhattans. Did you say Texas? We will serve margaritas and fajitas! Bridal or baby shower with the girls? Beautiful little sandwiches, salads and our favorite champagne bar with drinks like lavender champagne cocktails, rosemary and mint champagne cocktails and rose petal elixir champagne cocktails.

When will it occur?

Do you want a morning brunch, an afternoon party, a cocktail party or a casual or formal dinner?

How many guests will there be?

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

Who are your guests?

Creating a guest list is critical; you want to carefully select guests to make an intriguing combination of those that are outgoing and reserved, those that are in business and those that are not, those that love music and those that always have their noses in a book.

What is your budget?

You do not need to spend a fortune to make your guests feel like a million dollars. Attention to the fine details and incorporating something memorable and special will always do the trick. Decide what you can spend and what is important to you and make alternate plans for things that are not at the top of your list. Our event consultants are always coming up with ways to make your event shine and be memorable by recommending ideas that will set your event apart from the rest.  They are highly trained in all aspects of event planning and have years of experience to help you with various etiquette questions.

Cocktails and hors d’oeuvres

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 2 hours.  The longer the cocktail hour, the more food you will need to offer.  Naturally, brunches and luncheons require fewer hors d’oeuvres. When serving hors d’oeuvres, you should make pieces bite-sized or possibly two bites, but no larger.

PM with no dinner following:

12-18 pieces per person.  Some substantial “meal type” foods that can be served in miniature for hors d’oeuvres.  One of our favorites is our pecan crusted chicken drizzled with raspberry chipotle sauce or our classic sliced filet mignon on a baguette with a boursin cheese rosette and arugula garnish. Consider your preference for buffet appetizers or butler-passed hors d’oeuvres – or arrange a combination of both.

PM with dinner following:

3-6 pieces per person. Make selections that are lighter cheese and vegetable combinations or a protein that you are not serving for dinner.

Late AM or noontime with a meal following:

2-4 pieces per person.  Select lighter cheese and vegetables or cold canapés.

Drink facts

Plan on about 3 beverages per person at a party.

There are about 5 glasses of wine in a 750 ml bottle.   Wine glasses should never be filled to the top; they are to be filled 2/3 of the way. A one-quart bottle of liquor will serve 21 (1 ½ oz) servings.  If you use a jigger when making a drink, it will measure 1½ ounces of liquor. There are about 10 (8 ounces) glasses of soda in a 2-liter bottle. Plan on about 1½ cups of coffee per person.  Remember the sugar and cream.  Generally serve decaf at night for your guests. Remember, that each event is unique.  You know your guests best, and for many events it is best to retain the service of a licensed and insured professional caterer and event planner whenever necessary.

How do I know what to serve and how much to serve?

Breakfast

No hors d’oeuvres are needed before this meal. Offer drinks such as fresh squeezed orange juice, champagne, mimosas, coffee, tea, cappuccino and espresso.  Plan on 2 beverages per person. Offer an entrée dish (5 oz), 2 -3 side dishes (4 oz each), some bread or muffins and possibly something decadent for a dessert treat. For example, English eggs with chives, bacon, potato pancakes, fruit and toast and biscotti or ginger bread with their coffee.

Lunch

2- 4 hors d’oeuvres can be served per person, but are not necessary. Offer beverages such as fruit-brewed iced tea, fresh lemonade, sodas, spring water, mixed drinks, wine, champagne, beer, coffee or cappuccino. Offer a small salad to start, an entrée dish (5 oz) and 2- 3 side dishes with bread, butter and dessert. For example, cold poached salmon with cucumber wasabi sauce, cucumber salad, sliced tomatoes and pasta salad primavera with whole grain rolls.  Watermelon vodka mint sorbet with berries for dessert.

Dinner

4- 8 hors d’oeuvres can be served per person, depending upon how many courses dinner is going to be.  The more courses there are, the fewer hors d’oeuvres you need. Offer all beverages before dinner and wine and water with dinner; after dinner drinks can be served after dessert with coffee service. Dinner menus are varied and can span the gastronomic globe in ideas; let your tastes be your guide. Some general items to offer include bread, salad, soup and/or appetizer.  An entrée dish (6 oz – 8 oz) and 2-3 side dishes (4 oz each) and dessert should suffice.

When serving dinner, sometimes an ‘intermezzo” is served between courses to cleanse your palate, such as sorbet. After dessert, you can serve a tray of truffles, cookies or candy, have assorted nuts or cordial candies on the table and serve water with lemon, lime or cucumber slices. Also set out bread and butter with fresh herbs; place homemade relishes and condiments in small attractive bowls and plates. And most importantly – when in doubt – consult a professional!
Contact us at L’Hermitage Catering and tell us how we can make it happen for you. We are located in Fort Lauderdale on the SW corner of Federal Highway and Oakland Park Blvd. (diagonal from Target)

L'Hermitage Catering & Gourmet Emporium
3045 North Federal Highway # 38
Ft. Lauderdale , Fl 33306
Phone: (954) 568-2383