Canapes & Logistics: how to create a great, professional party in limited space [more inside]
I want to rent an event space in NYC. Where do I start? It's basically a wedding reception without the wedding, I'd like it to hold about eighty people, with an open bar and using my own caterers. It should be three hours booked at least. I'd like it in Manhattan but totally open to nearer Brooklyn and Queens. What do I need to know and where should I go in getting a space for late October? [more inside]
Over the next couple of weeks I'll be hosting a cocktail hour and a semi-fancy dinner for 50 people. I'm looking for your best simple-yet-elegant recipes for cold hors d'oeuvres and little desserts, as well as general cocktail-hour/party planning tips. [more inside]
I'm organizing a monthly event where I will be feeding appetizers to up to 100 people. I'm a good cook, who will have much of the food pre-prepared. Unfortunately, I have a negligible budget. I need what is prepared to be tasty and diverse crowd pleasers, using ingredients that are as inexpensive as possible -- possibly available in bulk -- while still containing some protein. Carbs should be fairly healthy, unrefined, inexpensive ones. There can be some items made with flour, but not to excess. There will also need to be vegetarian dishes. Extra points for food that can be frozen and prepared as needed. I am a good cook, have a wide variety of spices, etc., rice for basmati and sushi. I also have good access to Indian, Asian, and Mexican supermarkets. I'm fine with doing extensive cooking in advance, so long as what I have is both affordable and easy-to-serve on the night of the event. Any ideas / recipes?
Help me self-catering a large party in central London [more inside]
How do I provide some not-terrible coffee to about 50 guests in Windham, NY? [more inside]
Resources/links for planning a 60-person private anniversary party in San Francisco in February? Recommendations for spaces, rentable bars, sound systems, furniture, caterers? [more inside]