Cocktail-party timeline

By Joelene

Ingredients

• Now
• - Compile guest list and mail invitations.
• - Go over the menu created by caterer Jennifer Russo-Fitzgerald and decide how many types of appetizers to serve. Count on eight to 12 per a person.
• - Assess whether you'll need to rent tables, linens, china and glassware, chafing dishes, coffeepots, chocolate fountains, ice sculptures, etc.
• - Call and reserve items. Also, if you are unable to staff your own bar or serve food, book now for hired help.
• - Visit or call florist and order arrangements.
• - Arrange for children and pets to have a sleepover at a relative's or friend's house.
• 1 week ahead
• - Place favorite music on an iPod or other mp3 player and attach it to the sound system, or burn favorite tunes to a CD.
• - Finalize a plan for decorating and lighting, and purchase candles.
• - Plot out where to serve the food and drinks. Serving the appetizers in three or four locations encourages guests to move around and mingle.

Preparation

Step 1

72 hours ahead

- Compile a shopping list and head to the stores.

- Write out a time line for cooking, from prepping to plating. Be realistic in estimating how long it takes you to chop and stir.

- Assemble serving pieces and use sticky notes to match dish to food.

- Press linens.

- Set out serving utensils, plates and napkins, whether real or plastic. Buy or borrow to fill any gaps.

48 hours ahead

- Call and confirm rental and floral deliveries.

- If using the recipes in this package, complete the following: cut and fry the wontons; make horseradish spread; shave Parmesan cheese; clean scallops; steam crab legs; trim and peel asparagus if necessary; pull shrimp from freezer and thaw in refrigerator; make cocktail sauce.

24 hours ahead

- Decor check. Place candles and move furniture if necessary.

- Prepare tartare.

- Sear the tenderloin and wrap scallops with pancetta.

- Steam asparagus and place on platter. Wrap and return to fridge.

- Remove crab meat from shells.

- Set up bar.

8 hours ahead

- If using rentals, accept delivery. Carefully inspect to make sure what you get is what you ordered.

- Finish cooking the beef in the oven.

- Make hollandaise sauce, keep in warm pan of water set to low.

- Plate shrimp cocktail and keep it in fridge.

- Chop garnishes.

2 hours away

- Pour yourself a relaxing beverage and repeat: "This is going to be easy."

- Flowers arrive.

- Microwave popcorn to set out on the bar.

- Season and broil scallops.

- Melt butter, pour over shelled crab and season.

- Assemble beef-tenderloin sandwiches.

- Garnish shrimp platter.

30 minutes away

- Drizzle hollandaise sauce over asparagus.

- Stock bar with ice, condiments and cold beverages.

- Arrange platters on serving stations and, if serving a signature cocktail, begin mixing and pouring.