Biz what a sweetie you are and what a wonderful and yet tough day this is going to be. Here's my favorite meat recipe to serve a crowd. Got it from Opkikid on CF a couple of years ago. Have served it to raves several time, even got a marriage proposal out of it once, although it was phrased, "If my wife dies, will you marry me." :) Slow Cooker Shredded Beef Tacos 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes 3/4 cup bottled chunky medium-hot salsa 2 tablespoons chopped garlic 1 tablespoon (packed) dark brown sugar 1 tablespoon soy sauce 1/4 cup chopped fresh cilantro (optional) 1 tablespoon fresh lime juice (optional) Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using. Set out taco shells (I like small soft corn tortillas) and all the fixings. The nice thing about this is, you can make it in the crockpot but keep it warm in something else. Also can get corn tortillas for the gluten intolerant person, although I imagine you'd have to be pretty careful about the brand since there could be cross contamination at the factory and/or some wheat in them. I served this with salad, and apple bars at a big shindig once. Vegetarian chili to go along, although you could serve one of your other chili dishes, like the chili rice casserole or the chicken chili. Can serve on buns too. Can make with mild salsa the for kiddies and other heat sensitive folks.

Thanks everyone, for your kind words and for your input into the menu. Yes Lindac - bubbly is a MUST! I anticipate a great deal of toasting..;) And I'd love your salad recipe if it isn't a bother to send it along. Mostly finger foods it will be, along with a salad or two and a simple dessert platter of cookies and loads of fresh fruit. Do you think it's ok if I don't have any hot foods? After all, it is August and hopefully the weather will cooperate we will be outside on the back deck. I'm thinking cold or room temp foods are fine. Do you think sushi rolls are ok? How many pieces total should I get? Thanks, AM

Westsider--Yes, I found a Pratt and Larson tile. I was supposed to get a couple of samples in the correct size and color last week, but they messed up my order again. I'll post pics when it gets here, unless they have another "miscommunication" at the showroom. The party was a success!! I'm not sure what happened with the people who made comments over the last months about arugula being a nasty weed and that capers were sickening, but everyone ate, and ate, and ate, and enjoyed the food! The woman who couldn't believe she ate capers stopped in her tracks when I told her that she also ate anchovies in that tapenade so loved so much. I received lots of praise during and after the party. Thank you all for your help. Most importantly, everyone, including me, had a great time. The group was smaller than expected as none of the husbands came, and a couple of families had the flu strike them at school that day. I think it all worked out for the best as we women just gathered in the kitchen to laugh, listen to Christmas music, talk, and eat apps while I finished plating and garnishing the main course. It was just how I hoped it would be. I ended up spending more time the night before on my son's project and having another commitment at my son's school that day, so I had to adjust the menu a bit to accommodate less cooking time. For apps I did a sour cream, herb, and cucumber dip with fresh veggies and blanched haricot verts and asparagus as suggested. I also did tapenade with crostini and Kathy Casey's sexy baked olives and feta. For the main course I did the cold beef fillet with sherry wine vinaigrette served on arugula with shaved red onions, haricot verts with walnuts and lemon vinaigrette, scalloped blue cheese potatoes, and the citrus salad with mint sugar. For dessert, I made the eggnog tiramisu trifle, cream cheese swirl brownies, and leftover lemon ginger cookies. We drank lots of prosecco, wine, and the hot buttered rum I made for the first time. The kids drank the spiced apple cider. I also had a beverage dispenser filled with water, lemons, and cucumber a friend termed "spa water." Sounds so snobby to me. ;) For compumom, here are the three recipes for which you asked. Eggnog Tiramisu Trifle http://www.epicurious.com/recipes/food/views/Tiramisu-Eggnog-Trifle-108981 Tapenade In a food processor, pulse 1 garlic clove and 1 t fresh thyme leaves until minced. Add 1 1/4 c pitted kalamatas, 4 drained anchovy fillets, 2 T capers, 2 t lemon juice, and about 4-5 T EVOO and process until coarsely pureed. It's best fresh, but can keep a couple of days in the fridge. Cold Fillet of Beef with Sherry Wine Vinaigrette

If they were shared or your family and friends are folks that would order individually but share at the table, I would do appetizers 2,4 and 6 -- thinking two safe bets and one outside the box that most people would probably enjoy trying. If they are going to be ordered individually and not shared then either 1,2 and 4 or 2,4 and 5. For the entree, I am going to be the one to disagree. While DH likes Ceasar salad, I find it over done -- as in too often and overpowering garlic. I would much rather have the arugala salad as an option. To that I would add the salmon, either the ribs or pork shank and the beef. My guess is most kids would like the burger or the ribs if they didn't love one of the others, so I'd probably not chose the burger -- but again, you know your crowd.