I'd be thinking of things like fresh figs or melon wrapped in proscuitto, bacon-wrapped scallops, shrimp cocktail, and the standard things like cheese & crackers, fresh fruits, and a mixed veg platter with dip(s).

Antipasto on a stick would be great too!

Viet rice paper rolls :-)

A small salad bar that includes premium ingredients such as shrimp, bacon, avocado, baby greens, artichoke hearts, with fresh croissants and/or home made croutons.

Cantaloupe wrapped in prosciutto, bruschetta, caprese salad, potato croquette, olives..... oh the list can go on and on. Serve beautiful and appetizing finger foods. Sounds like fun!

How many people will be attending? Do you have a budget? Any religious or dietary restrictions?

If it were me, and I didn't have time to be doing stuff like threading stuff on skewers and wrapping other stuff in won-ton wrappers....i would make a big bowl of "my" chicken salad and another of a pasta salad and a big bowl of cut up fruits....and a roll!

First, what Ruthanna asked will help us. Are you thinking of making all this yourself or are you open to checking out Costco, Sam's Club or even GFS? I am guessing that this during the work day and not after hours.

If it is around lunch time, I like the chicken salad with mini rolls, presliced, some cut up veggies, a pasta salad heavy on veggies for any non-meat eaters. Sliced ham, cheeses, prosciutto and they can make a small sandwich. Mini-cheese cakes or little eclairs and some cookies for dessert.

What was the thesis concerning? Could a food culture be incorporated? is the candidate from the US or foreign? maybe something from "home" would be nice.

I appreciate the answers!

I'd love to get it catered, and probably will. It's likely to be 25 people. Budget isn't important, but there's no room for caviar. One thing I forgot to mention, it's at 5PM and meant to be a light repast before heading out at the end of the day, and not be dinner. Let's not think about his thesis since we're in cardiology :) Home? He's from Boston, but I don't think he's too awfully homesick (most students enjoy Nashville for a break. Lots to do and see without having to live here. My French Canadian boss came down and never left though!).

To keep it really simple but delicious, I'd do a Charcuterie board.

So it's mostly people in the office, right? Not a bunch of grad students?

Jilldag's list sounds appealing.

If you're having it catered, you could choose tidbits from any ethnic menu if there's a good restaurant there to produce it for you. Antipasti, Thai skewers and salad cups, mezzes, croquettes, etc., with lots of fresh fruits and vegetables for the season, and if your people will eat them.

Does the student have any favorite? Or is the celebration really more for the staff who don't have to carry him anymore?

The celebration is all about him. Defending a thesis is really difficult!

Grad students. Nope. All post graduate, almost are M.D., or M.D., Ph.D. Fully-growed up. How's that for Englishing? It'll be the lab, his family, professors who guided him along, and even a couple of "ordinary staff" (like me! along with another administrator, research assistants, etc.). All above the age of 30, except him. We host one student at a time for the medical scientist training program, and he's that one. He'll be the third I've worked with and I've been here a dozen years. If that tells you how special this student is, and why I'm trying to make this "party" well done.

Beautiful and appetizing finger foods are it exactly. That is, I agree with jilldag!

If you are having it catered....ask the caterer what she/he would suggest.
Is this a wine reception? or tea and fruit juice? That makes a difference.

I will. But I have to pick a direction before I pick a caterer :)

Champagne!

Can you get contact info for his family? Having one of his fave foods would make it feel more personal and special for him.

Champagne!...Get a whole salmon....make a court boullion and poach the salmon....chill it and serve covered with sliced lemon and sprigs of dill and a couple of "sauces....remoulade, katzaki, dill and sour cream and mayo/lemon/capers....small red potatoes, boiled, chilled and quartered and tossed with fruity olive oil and lots of garlic...served with tooth picks....
Get a wheel of perfect brie....or a wedge of stilton....some Carrs Water crackers, some Ack-maak sesame crackers, a bowl of hazel nuts that you have toasted and a bowl of apricot preserves....and add some sticks of jicama and red and green peppers.
And perhaps some cookies to finish with...3 dozen ought to be lots....one big batch of shortbread!

Is it going to be important to have it somewhat heart healthy, given the thesis and the staff?

I find that presentation can make even simpler food elegant. I've used all of these ideas that I saved on Pinterest for parties. You just have to keep them stocked so they look so fabulous even after people have served themselves:

oly, those are perfect looking! Heart healthy, ha! No. Most of us eat correctly most of the time, but know when to splurge.

That whole salmon has stayed on my mind. And so are the platter oly pictured and others put into to words. I have to finalize it today. So far, only a cake and champagne are decided. sigh.

That salmon is really easy to do and looks lovely. I now have a fish poacher, but previously I would use a roaster with a lid, add a couple of quarts of water, the leaves from a bunch of celery, several bay leaves, a few black peppercorns, half a lemon sliced....and a dash of liquid smoke! Bring to a simmer, make a hammock of a linen dish towel and lower the fish into the water....keep at a bare simmer for about 30 minutes...then test at the thickest part to see if the fish has cooked and is no longer raw looking.
When it's done, lift out using the towel sling and roll onto a platter to chill. Then I carefully remove the skin from the top that shows and garnish.
When it gets eaten down to the bone, just lift out the bone....and there is a whole 'nother fish!

I'm totally dying to do it. I may have a dinner party just to serve that salmon!

And the leftovers are great too!!

Eh, if it ain't broke, don't fix it. Cake, (really good one) champagne, fresh fruit maybe chocolate dipped strawberries or cherry cocolates, caviar, poached salmon and maybe some expensive nice cheese, olive tapanade, hummus, crackers, roasted nuts, call it a day. I really appreciate a fine cheese board with good quality cheeses served room temp. If it were me I'd find a good cheesemonger and have a blast.

If it's being catered, let the caterer give you ideas of what they can do and at what price. I wouldn't spend a whole lot of time on this.

AAH....the difference between a "host" and someone who just wants to get the thing over with.
Yes, take suggestions from the caterer....but give a little personal in put. That's what makes the difference between a memorable party and and a run of the mill "reception" that is an obligation.

Rob333, it's so nice of you to do this for him and put some extra thought into it. My son will have his master's recital in the spring. I will be flying there, but he has an apartment with a decent kitchen and we ususally stay at a place that has a mini kitchen. I'm taking notes...

If you are going to have it catered, I would talk to the caterer(s) for their options. If you try to specify something they are not used to doing, you may be taking your chances with the results.

If you are going to do it yourself, the poached salmon would certainly be minimum effort for maximum impact (my son loves salmon, so I am going to keep this one in miind). You might be a cheese spread that could also go with the crackers -- or a hummus with some sliced cucumbers so you have a vegan/gf option covered too. Olychick and jilldag have made good suggections too. Have fun with whatever you do.

The caterer brings it tomorrow and it'll be a tray of crudités, cheese and fruit, and a platter with mini tarts, cakes, and truffles. It's really just a light little thing, and more about the sweets. It's from a French place here in town and it will be very nice.

The poached salmon will get done for dinner party guests. Right now is marching band season, so no partying until the end of October. But I surely do see it for the holidays. Honestly, I'll have to start planning now for a December event. I have one dish done in my head.

:)

P.S. congrats lascatx's son!

Sounds great! Simple, lovely and catered! Can't beat that. :)

Your mention of marching band season brought a (highly amusing) picture into my head (I know it's not what you meant) of a HS band with white gloves, shakos and spats, at a backyard party eating poached salmon! :D

Rob333, sounds great -- and we aren't there yet, so I'll hold that sentiment rather than risk jinxing anything. ;-) We went through 7 years of marching band with my two sons. Loved it, but can't say I miss it too much. Especially October. (that is contest season here, so typically two events per week instead of just a football game -- the band director tells new parents "Your kids are mine the month of October. Don't expect to see much of them." And she means it.) Not sure it it's the same where you are. It's great for the kids though. Hope it's a good season.

It's EXACTLY the same. The house doesn't get cleaned, clothes all over the floor, dishes in the sink...for the month of October until our state championship (right around Halloween), the Contest of Champions. I was a student where he marches (he is not, but gets to march there), and marched all four years, winning the state twice while there. So I get the hard work, and let it all slide. We're lucky if we get anything more than a hot dog for dinner for September and October.

LOL Love it.

I was thinking about this discussion as I am planning a reception to follow my son's master's recital coming up very soon (sooner than I expected - he wanted to take the pressure off his spring semester and he and the prof say he's ready - gulp). I came to take a look and remember what was discussed. Well, no whole salmon or such. The school specifies the cookie/fruit type thing and says if you want more, take it somewhere else. We may have a bit of both.

Meanwhile, I got a chuckle out of the band discussion again. I no longer have a student there, but our high school just finished football season. The football team didn't advance to playoffs (1-5 for district play) but the band is going to state next week and they are all so excited. It's a fun contrast to the years when the football team did advance and the band had to tag along even though they were ready to be done. So a few more days of crazy meals and ignored houses for them.