Combining traditions of the Paris salon with a chance to socialize before the theater or dining out, cocktail parties lost popularity during the '70s, '80s & '90s. The period did not encourage well dressed guests, sophisticated hors d' oeuvres, witty conversation, & light classical or jazz. However, in the last few years traditional cocktail parties - complete with martinis - came truly back in fashion.

Cocktail party food is designed to be eaten with fingers or fork only; absolutely no knife. Therefore, designing a cocktail party menu relies more on food presentation then on item selection. For example, steak dinner becomes mini kebobs of steak & grilled vegetables. Fish becomes sushi.

Heartier hors d' oeuvres, such as pork or shrimp dim sum, will satisfy even the hungriest. Variety & quantity are especially important. For a party of 2 hours plan on at least 9 food pieces per person. For every 20 guests, plan on at least 8 different types of hors d' oeuvre. Regardless of season, balance hot & cold selections equally.

Plan on serving most hors d' oeuvres from trays presented by staff; shrimp especially. Salads & desserts should be served from stations.

Guest comfort is helped with a supply of cocktail tables, approximately four feet tall, perfect for small plates, drinks & ashtrays. Scatter these about your party area.