Party Planning Tips for Large Groups

As both a military wife and a foreign service (diplomat officer, I have frequently hosted large parties.

1) make copious lists, invitees, shopping, serving, and amount of help needed.

2) plan a number of dishes (or use the same recipes) to serve 20-25. Ingrediates for recipes feeding 100 are difficult to handle in normal kitchens and multiplying regular recipes 'up' will frequently cause problems. The seasoning is not right and cooking times are off. You will do better just fixing everything in smaller amounts (as if a dish for 25 is small!).

3) identify serving dishes and utensils for each dish. You can generally save room in the refrig by cooling the food in garbage bags. Don't forget ice chests for alternative cooling.

4) go ahead and splurge on someone to help with dishes in the kitchen and bussing the areas during the party. A bartended would be helpful, depending on the type of drinks being served. Don't underestimate the amount of ice...it's cheap, buy more than you think you will need.

5) Think smaller serving plates (not too small) rather than the really large ones for the buffet table. They are easier to refill and keep looking nice.

6) remove all small decorative items on the surfaces of your home. This save them from being broken and give the rooms a 'larger' look.

7) expect that your guests will use more than one glass and perhaps more than one plate during the course of the evening.

8) avoid foods that require a knife, unless you have adequate seating for everyone.

9) For and Asian-Style theme a wide variety of kebabs might be fun. You could do pork, chicken, beef, satay, fruit, and don't forget the vegarians. I would exstimate 3-4 kebabs per person, a couple of noodle dishes, and several salads.

10) I have no idea what would be appropriate for dessert. But fancy coffees are always nice. Perhaps with cocconut maccarons and some macadamian fudge?

Don't forget lots of extra garbage bags for all the trash.