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Planning a large, informal party; input sought

Cheryl Hewitt
6 years ago

We're hosting a party on the 11th; an informal kitchen reveal/Valentine's Day heavy hors' d'oeuvre party. We're expecting approximately 50 people. Invitations state the time from 7:00 pm to 11:00 pm, but I would not be surprised if guests stay beyond 11 PM, which means they may continue to graze.

I'm giving myself two days to cook for this shindig and a friend is willing to make the two pasta dishes. My BF will be willing to help with everything, but in the end the majority of the work will fall upon me.

Please tell me:

  • if these items work together,
  • if I've planned enough food, or
  • if I've gone overboard, and
  • if you think it's possible to pull this all off.



  • fresh green beans
  • radishes
  • colored carrots
  • peppers (red, orange, yellow)
  • broccoli
  • cauliflower
  • tomatoes
  • celery
  • cucumbers
  • peas in the pod
  • zucchini and yellow squash

Some of the vegetables like the asparagus, beans, and the carrots, I'm going to blanche. All will be prepped the day before, wrapped in damp paper towels and stored in large, sealed, zip-top baggies with the air pressed out.

Served on a wooden tray or basket lined w/ wet paper towel with bowls of veggie dip. Something like this:

Do you think I should pickle any of these veggies? I've never pickled vegetables, but I'm game.


Do you think I should also include a cheese and charcuterie board?

If so, this is what I have in mind:

Cheese & Charcuterie board:

I have a 18" x 48" board that has been treated with food safe mineral oil.

The Master Plan

Saturday and Sunday (4th and 5th): make cheesecakes in the Instant Pot. I can make two at a time, and then freeze them. (They can be thawed the day before the party and decorated the day of the party.)

Thursday PM

  • shop for cheeses, dried fruit, charcuterie (if needed)

Friday (the day before the party):

  • shop for groceries, alcohol, and ice
  • pickle (?), blanche, and prep vegetables, wrap in paper towel, store in zip-top baggies
  • prep fruits (if needed for cheese board)
  • bake cake

Saturday (AM):

  • make chicken wings (chill, reheat in the evening)
  • decorate cheesecakes with toppings

Saturday (PM):

  • bake potato stacks
  • arrange crudite basket display
  • arrange cheese board
  • sift powdered sugar over cake
  • bake spinach balls
  • set out plates, napkins, utensils, etc.
  • set up bar

So...what do you think?

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