Why apps and not a meal? Big food is easier than a lot of little food. We've thrown many birthday parties (and graduation parties and even a wedding reception) over the years -- guests from 30 to 300. And ours have always been meals -- meat (to make or not make into sandwiches), a starch, a side and/or salad is our formula for a party. (Our favorite is brisket with BBQ sauce, shredded lettuce and onion and small buns for those who want and dill pickle spears; baked beans and an oil and vinegar coleslaw) You didn't mention whether or not you were going to serve alcohol or not. We often make a punch with alcohol (the last time we did Arnold Palmer's with a "kick") and also have coolers full of a variety of pop and water and a couple of kinds of beer.

Martha

For the cheese platter I would also add fruits and a baguette. Serve cheese on a cutting board in rows. Add crackers in rows too. Put clusters of grapes on the side slightly in top of the cheese.

so there are a few things to remember when plating to please guests:

1. Height variaty matters. Take a bowl, preferably matching with the color scheme and put it face down on the serving table. Then use another plate to put the stuff on. In this case I would do bacon wrapped scallops. Put the full plate on top of the bowl. Next find something a few inches shorter. Repeat the process, in this case I would use the turnovers.

2. Put things in an order. Lighter things on one side and ham on another.

3. Matching colors, like bowls, table cloths, etc..

easy dip recipe: it is casual but absouloutley delicous. It seems like it wouldn't taste good at all but please try it!

serves: 10 (easily can be multiplied)

time: 10 min

ingredients:

2 cans of chili (I know, that might sound gross but trust me! I use Hormel.)

1/4 cup sour cream

1/2 cup grated cheese

1 teaspoon chili powder

directions:

1. In a saucepan heat chili until simmering.

2. Add remaining ingredients.

3. Stir until cheese is melted. Store in the fridge until ready to eat. When ready to eat simply best up on the stove.

All sounds good to me. Lots of savory. Small napkin snacks. Some favorites the birthday boy likes is important. Sweets covered and the cake.

Just missing some veg and fruits. Like mentioned above.

Planning the table placement the day or two days ahead helps.

A ham is always an easy one. The centerpiece with the rolls and condiments.

A good do-ahead is getting the buffet table set a day or two ahead. It isn't ocd at all. It is organizing the plan. A stress reliever for me. I have lots of tablecloth selections and fabrics. I like to tier also. I'm already doing some prep chopping and sometimes waiting for something in the oven so i just start deciding on what goes where and putting out platters that will be used. Serving knives and tongs in place. Napkins, small plates. I've even used a vintage typewriter case and an Amazon box under the fabric to raise up an appy. (horderves).

(i don't have a nice big marble kitchen island or sideboard, lol) We have a 4'x8' work table in my studio that splits to make a 2'x16' feast table. Hence the fabric. So setting up a spot is house specific. : )

If i'm having a 4-5pm start time, i want the kitchen clean and dishwasher empty by 2. Often best friends come early to have some private time so all is ready so i can visit with them. Only some clean platters maybe on the side coffee service end of the counter. Looking for serving platters last minute is looney.

DH likes to make a big pot of Gumbo and fresh bread when we have a crowd so that gets planned into the mix. What a mess, lol. Flour everywhere! (if we have invitations for 75, that means 125 in NYC because people bring friends and party crashing is common). Grrr. One party i had 20 people in my home i'd never seen before.

I'm a bit famous for my fresh spring rolls but it is an organized chore. I'm good at it after 15 yrs and it is a wow. Guests leap and back-flip..."tastes like Spring!". I don't suggest making anything not made before. Stick to what is easy and familiar. (now i want a spring roll)

Some veg if even a simple sliced and chopped the day before and in a zip-lock with a damp p-towel is a quick platter. Some apple and pear slices in cold water with some lemon to keep from browning is nice with cheeses.

(i should do a tutorial on spring rolls) pain in the butt but so worth it.

Hors d'oeuvres :-). It always looks weird but I double checked :-)

Vietnamese fresh rice paper spring rolls, or the Chinese deep fried kind? I can do the former but have never had success with the latter. Would love a tutorial and am sure others would as well.

Ah now I've read ob's reply I see they are fresh spring rolls. They're tricky :-). A tutorial would be very useful, I'm sure I've seen folk asking about making these. A food truck near us makes awesome ones and their dipping sauce is to die for :-d

Thank you all so much for the suggestions and advice.

Martha Scott - A big meal vs. lots of apps makes a lot of sense. I'll remember that for another time! In this case, part of the fun is trying new recipes and having lots of variety. I'm a huge BBQ and baked beans fan, your formula sounds yummy. Yes, we will be serving wine, beer, sodas, sparkling water and hopefully a fun cocktail.

season55 - The cheese platter arrangement sounds pretty. Excellent suggestion about height variety; I forget this usually. Thank you for the dip recipe, I have added it to the menu. With what do you usually serve it (fritos?) and does it have a name?

Islay Corbel - Quiches might work.... Individual ones could be even more fun (but more work). I do love Julia's Onion Quiche.

sleevendog - Your fresh spring rolls sound wonderful! Do you follow a recipe from a particular cookbook? (Edited to add that I second colleenoz's request for a tutorial). I have had a few dumpling parties where everyone joins in to make, cook and eat them, but I haven't made spring rolls yet. Thank you for the preparation tips. I would feel so much better to have the buffet table set at least the day before. You made me smile with your NYC numbers - I haven't thought of party crashing for a good 20 years :) I've added a veggie platter to the list.

Do you all label dishes with the name? If so, what do you use? (Usually, I cut and fold an index card).

Can anyone suggest a fun cocktail?

I have several favorite bean casseroles that are always big hits at gatherings. Easy to make and they feed a lot of people.

I serve the dip with tortilla chips but Fritos would be an excellent subsitute! I made the recipe up so I guess it doesn't have a name. Chili dip maybe?

If you want something different, then I highly recommend these Turkish red lentil kofte. I replace the bulgur with millet to keep them gluten free. They can be served on a lettuce leaf for easy eating, are delicious and healthy, too.

Oh and for a really large group I just fold a piece of paper with the name of the food on it.

Oldbat2be -- any cocktail you want, just mix large quantities and put in either a pitcher, those drink dispensers or a punch bowl so that people can help themselves. We've done margaritas, the Arnold Palmers with a kick, "cosmos" that way. Some others, too, that I've forgotten. Also, regarding the shrimp, try roasting instead of boiling -- so much better flavor and not "waterlogged"! Ina does it and it takes so little time and it can be made ahead and refrigerated. You just roast them until they turn pink. I NEVER fix shrimp any other way now no matter what I'm going to do with it. And you don't have to mess with pots of boiling water -- LOL! As far as your menu, I think it's great -- you've covered all bases. However, for the dieters, you might want to include a veggie and dip tray -- those skinny Minnies like their veggies! But don't do "normal" veggies like carrots and celery but rather get the odd ones like sugar snap peas and jicama and perhaps a vegetable that your husband likes. And make the dip -- it is so much better than anything store bought (we did this last year for 2nd grand's birthday party and could not believe the compliments (the old dill dip recipe from the 70s) about how good it was and what "brand") Also, for years I've done a marinated vegetable tray that I got out of an old Southern living Christmas cookbook -- you marinate each vegetable separately and then put on the tray -- no dip involved and it certainly is made ahead and it contains carrots, mushrooms, baby corn and something else that I can't remember off the top of my head. It's good and I always get compliments on it. If you're interested let me know and I can post it. You make the marinade, put the marinade in a baggie, add the veggies and then stick it all in the fridge -- a day or two ahead is okay. It's different and isn't your usual carrots, broccoli and cauliflower vegetable tray and people will think you're clever! Good luck to you on your party.

I had a similar party this summer. One app that was a hit for me was a curried dip (home made, I just mixed low fat sour cream with store bought mango chutney) and then I served it with mixed vegetable chips and sweet potato chips (Terra brand) and also a veggie tray. Easy peasy and something a little different. I think I did three dips, that one plus spinach and maybe store bought red pepper hummus? I dunno, I can't remember but I have a three sectioned dish and I was going for three contrasting looks.

I'm going to suggest coleslaw for another veggie. I make mine with bagged cabbage jazzed up with some baby kale and cranberries and use store bought poppyseed dressing and I always get compliments on it. I serve it with sunflower seeds on the side for folks to add if they want more crunch.

For drinks I just had some liqueurs and wines and vodka and rum and soda pop and juices and everyone mixed their own. Most popular was prosecco with OJ and sangria which was just red wine, Sprite and orange liqueur mixed in a glass with ice, folks could make their own instead of me having a whole pitcher. The guys just drank beer.

Martha Scott, please post the marinated veggie recipe! Thanks.

Yes....a main and a salad are easier....but people LOVE hors d'ouvres and love to graze!...pain in the adoubless though it is.
Yep...veggies....and I also want the info on the pickled veggies.
For drinks....I just find it's easier to simply have makings for lots of stuff....unless you are hiring a bartender. If not...wine...red and white and perhaps a sweet...seems so many like moscado ( blech!)...vodka, gin. scotch, a blend like Canadian Club and a bourbon.... a few basic mixers...soda 7-up, ginger, coke....and if you want to really make people happy have a few odd ball things like limoncello, rumchatta, orange vodka, cranberry juice ( not cranberry cocktail) and a few recipe books...and be prepared for a sticky mess!! LOL!
And I preach this all the time....but a whole salmon, poached in a court boullion ( ask if you want to know how!), chilled, served on a platter covered with lemon slices with a side of sour cream, dill and a bit of horse radish and some rye crackers....yummy!!

I'll post a little later -- the cookbook is upstairs!

I do agree about salmon. I make it all the time. A whole salmon whenever i can but more for a family gathering of 10-15 or close friends, 10-20. Special occasion when i get my hands on a wild caught fresh. But then again, if i did this for DH, i would do a seafood theme like a big lobster, king crab bake/boil. Lots of oyster shucking, some on the grill. All outside, newspaper covered table, Salmon and charcuterie inside with fresh veg chips and more snack things....end of June b-day appropriate.

Pretty,

Back to veggies...

Fresh veg is nice as 'chips'. Us veggie lovers love veg instead of tortilla chips. On a mandolin it is a just a few minutes to zip through a dozen veggies. Best if your market sells singles so you can just but one or two of each and select the big ones. On the left is a quick pickle. Then some i made earlier for dinner....a bed of thin veg under a cod fillet. Same idea that i serve with my hummus. (not the steamed, the fresh)

The new model Benriner is my favorite. A glove is a must. The older Paderno is the best spiralizer i think. I like that it folds up but you cannot make chips on it. I can do so much more on the mandolin. Spiralizer is fun for some noodle meals.

Looked for SpringRoll pics. This more what i do. If i make them this weekend i'll take some pics. (i don't put deli meats in mine). But i do cut like Sushi.

I'm going to try this recipe from the Hairy biker's Chicken and egg book today. It looks doable for a lot of people too.

Here is the marinated vegetable recipe. It came from a 1992 Southern Living Christmas book.

RAINBOW VEGETABLE TRAY

2( 7 oz.) jars baby corn

14 ounce can artichoke hearts, drained and halved

12 ounce jar whole baby carrots, drained (I always did fresh baby carrots and boiled them until tender)

2 (4.5) ounce jars whole mushrooms drained

1 1/3 c. cider vinegar

2/3 c. vegetable oil

1/2 c. sugar

1/2 t. salt

1/2 t. pepper

1 1/2 c. diced green pepper

1 cup diced purple onion

4 oz. jar diced pimento drained

Place each of the 4 ingredients in separate zip lock bags; set aside.

Combine vinegar and next 7 ingredients, stirring until sugar dissolves. Pour marinade equally over vegetables in plastic bags; seal securely and refrigerate 8 hours.

Drain vegetables, arrange on lettuce lined serving plate. Serve with wooden picks. Yield: 25 appetizer servings

NOTE: It's always been a hit whenever I've served it. And it is so different from your broccoli and cauliflower and baby carrots and dill dip that you so often see as a vegetable offering.

Actually, I've served the whole menu from this book many times. It's a good one and you don't always have to reinvent the wheel every time you have company over. If it's well liked, people like the familiar rather than trying something new and the lime jalapeño mayonnaise is definitely a winner!

MENU FROM 1992 SOUTHERN LIVING CHRISTMAS

Roast beef rolls with lime-jalapeno mayonnaise

Creamed shrimp in pastry shells

rainbow vegetable tray

black bean salsa

fruit with white chocolate dip

fudge bites

"Place each of the 4 ingredients in separate zip lock bags; set aside."

It took a bit of puzzling through, but I'm guessing this is the first four ingredients?

The spicy chicken I posted above is really, really good! Very easy and quick.

Yes, Colleen -- each vegetable gets their own zip lock bag. That's how SL wrote it. I just copied. Then you mix the marinade and put 1/4 (or so) in each bag and stick them in the fridge.

Please accept my apologies for the delay in responding. I have been reading the responses and smiling, this past week.

lacyvail and tishtoshnm - I love beans and lentils but alas, DH does not. Since I'm the cook, occasionally, I'll slip these onto the menu, but given the occasion, I'll behave. Tishtoshnm - thank you for the link; those sound delicious.

Season55 - thanks!

Martha Scott - I will look up Ina's 'Roasted Shrimp' recipe. I will make the dip and your marinated veggie tray as well, thank you for the recipe. Would I be pushing my luck to ask for the "Roast beef rolls with lime-jalapeno mayonnaise" recipe as well? (It sounds so good)

I pinkmountain - Thank you for the suggestions and the coleslaw idea. I think that would go well with the ham. You make the drinks sound so easy!

lindac92 - We're not hiring a bartender - and with underage teenagers around, this station has to be in full sight. Thank you - your suggestions make sense. \

Regarding a whole salmon - sounds lovely, but DH and I are not big salmon fans.

sleevendog -

We've had a few mandoline incidents so I was truly grateful to see your linked glove suggestion (ordered and on its way). I forget which mandoline we have, but it's swiss and has been pretty good. Your pictures are beautiful! Thank you also for the Spring roll pictures.

oldbat, I don't have anything to add, except good luck, happy birthday to DH, and have a good time. I love the small bites of everything that go with appetizers and hors d'oeuvres, a sliver of ham on a sweet potato biscuit or roll. That way I can have a bit of everything without filling up on anything.

I do like Ann T's gougeres, and I make small cream puffs filled with seafood filling, rueben ingredients or chicken salad. Some of my Habanero Gold jelly on a savory cheesecake with crackers or just cheese and crackers are good too.

So, what kind of cake are you serving? I pretty much like 'em all....

Annie