Table Of Contents

Secrets from a Caterer’s KitchenAcknowledgments
Preface

Introduction
The Key Elements
The Symbols

Getting Started
Elements of a Party Plan
Solutions for Outdoor Entertaining
Organize Your Time
Cooperative Thanksgiving (14 Guests)
Cocktail Reception (50 Guests)
Sit-Down Dinner (8 Guests)

Space Planning

Invitations

Party Equipment

How to Plan the Menu
The Essentials of Menu Planning
Menu Problem Solving: Tying It All Together

Create Drama: The “Wow” Factor
Drama, Luxury, Surprise, and Beauty
Celebrate the Season

What Every Caterer Knows
Develop a Specialty
Purchased Menu Additions
Expand the Possibilities: Think Outside The Box
Interactive Cooking
The Sophisticated Potluck: Creativity and Graciousness
“Dressed Up” Takeout: Restaurant Favorites with Homemade Touches
Lists, Lists, and More Lists

Contractors and Outside Help
Caterers
Rental Companies
Valet Service
Florists
Wedding Coordinators
Other Services

The Fundamentals
How Much to Serve
Food Quantity Chart
Styles of Service: Seated, Buffet, or Both
How to Set the Table
Beverage Service
How to Equip a Kitchen
Hospitality on Hand: The Party Pantry

The Recipes
Appetizers, Hors d’oeuvres, and Beverages
Soups
Salads and Salad Dressings
Main Courses
Side Dishes
Sauces, Relishes, and Condiments
Desserts
Basics
Techniques

The Gourmet Network
Metric Chart
Index
About the Author