Overview
How to save time and money when throwing a party
Many people can handle the logistics of throwing a party for 8 or 10 people, but how many can successfully negotiate the trials of entertaining 25 or 50? This guide to catering a party of any size comes with nine complete menus with themes such as Down Home Barbecue, Your First Thanksgiving, and On the Beach Luau as well as easy-to-make and inexpensive cocktails and hors d'oeuvres. Preparty tips include clever ways to calculate how much food and ice will be necessary, planning an event that will fit any budget, and minimizing stress so that the event planner can also partake in the partying. Each of the more than 65 recipes included is provided in measurements for 12, 25, 50, and 75 guests.Author Biography
Denise Vivaldo has catered more than 10,000 parties for clients such as Suzanne Somers, Richard Simmons, and Sylvester Stallone and is the author of How to Start a Home-Based Catering Business. She is the founder of Food Fanatics and has catered the Academy Awards Governor's Ball, Los Angeles Magazine's Taste of LA, the Women in Film Tribute, and numerous postpremiere and wrap parties. She lives in Los Angeles. Andy Sheen-Turner styles food for television, movies, and print. He lives in Hollywood, California.
