Entertaining Dos & Don'ts

There's an art to throwing a successful party - and pitfalls aplenty.

Whether you're hosting an after-work cocktail party or a multi-course sit-down dinner, you're going to feed your guests and the menu is the logical place to begin your party planning.

Don't overdo it - Unless you have your own show on the Food Network, don't try to show off with a meal that exceeds your culinary comfort zone. Keep in mind that your dinner guests aren't expecting the culinary experience of a lifetime.

They're coming for a sociable evening with friends. Never choose dishes that require large amounts of last-minute attention, or whatever you're serving will be lukewarm and your guests will forget who you are by the time you plunk down the plates.

Bottom line - if you're too stressed to enjoy yourself, no one else is going to have much fun either.

Do keep things simple. Serve what's in season and choose appetizers and desserts you can prepare in advance. The best main courses are ones that go in the oven before your guests arrive and come out when you're ready to serve. Limit your meal to three courses, including dessert. Start with an appetizer or salad, followed by a meat, poultry or fish course with a starch and a small helping of vegetables.

Then bring on the dessert. No one will go hungry and you won't go crazy. With the kind of schedule, most of us are keeping these days, there's no reason to feel guilty about getting a little outside help. Supplement your own cooking with gourmet delights - main courses, sides and desserts - that you can buy online. No one has to know and it's a whole lot cheaper than a caterer.

Party planner timetable

4 weeks ahead

Mail or deliver the invitations.
Do not rely on the telephone or word of mouth.
Keep a written guest list.
Plan the menu.
Check on cooking and serving equipment. Rent or buy what may be needed.
If needed, arrange for help with parking, serving, or cleanup, and rent coat racks.

3 weeks ahead

Buy non-perishables, disposable items, liquor, non-alcoholic beverages, and mixers.
Plan traffic flow and table service.
Clean and iron the linens.
Order any grocery or butcher items.

2 weeks ahead

Cook and freeze foods such as desserts, breads, and casseroles.
Check the condition of the garden if the party is to be outdoors.
Do any major housecleaning.
Polish silver if needed.
Begin making ice.
Order flowers.

2 days ahead

Set the buffet table.
Set up the bar.
Set up the music.
Clean the rooms where the party will be held, and rearrange furniture as necessary.
Begin making food or portions of recipes such as pasta or potato salads, crudit dips, and some desserts.
Label platters and set out serving utensils.

1 day ahead

Draw a timetable of what needs to be cooked and served when.
Shop for perishable foods.
Do bulk of cooking.
Pick up and arrange flowers.
Call all helpers and give each explicit instructions.
Make the punch base.

day of the party

Finish cooking.
Arrange ice and fruit for the bar.