Great parties don’t just happen do they? Even the simplest occasion requires some forethought by the host and hostess. Today many of the more formal occasions and celebrations have moved away from the traditional sit down meal to a cocktail party.see
The cocktail party can of course vary between an elegant formal function, requiring the little black cocktail dress and black tie for the boys, to a bright and breezy informal affair with lively music and brightly coloured drinks in the safety of your own backyard! Whatever the occasion the cocktail party is a popular and modern way to entertain.
The first step is to decide what type of party it will be. Is it a special occasion to celebrate a milestone, or a get together to celebrate the springtime or festive season? Consider what sort of decorations will suit the occasion and what sort of music and lighting will be appropriate as well to provide just the right ambiance. Next of course you must decide the when and where. Will it be outside on a balmy night or inside with the fire ablaze! Be practical when you look at the space and consider the number of people the space provided will hold.
The trick to conquering the cocktail party and hosting a successful event is being organised. Start planning early as well as ordering and shopping early for any non perishable items including alcohol. Working in advance means there is less left to the last minute…….reducing stress levels for the host/hostess. You should be able to enjoy the evening yourself and not be a slave to the kitchen or bar!
Now for the food!
The number and types of finger food you serve all depend on the event you are hosting. For a cocktail party, finger food will be the focus, so be sure you have plenty to go around!
Type of Event
Number of Appetizers
Cocktail Party:
4 hours
10-12 pieces per person
*You may like to include an extra 1 or 2 sweet offerings if serving coffee.
Dinner Party:
Pre dinner
4 to 5 pieces per person for an early meal
6 per person for a later meal
Variety:
8 different varieties if 50+ people
4 to 5 different varieties for 20+ people
3 different varieties for small gatherings
Help me girls. My husband says no one reads blogs, So i said i will give
away a $100 catering voucher to the first 50 people to ring me,
Carol, or that cynic Jeff 02 9896 6006 or send us an email with your
address jeff@allsuburbs.com.au and we will mail you a voucher valid for 12 months. You can use it yourself
or give it to a friend to use on our wonderful spit roasts or our
finger foods
19th March
Due to the success of this promotion we only have 11 vouchers left
Jeff didnt realize how many people like you love to read blogs watch
this space for some great specials. PS want $1000 worth of party
coupons go to www.allsuburbs.com.au and join the free vip club new website for finger food www.mrfingerfood.com.au
• Boral
• C Bus
• Coca-Cola
• AAPT
• Quik Silver
• Bunnings
• Commonwealth Bank
• St Vincent De Paul
• Optus
• Telstra
• ABC Television
• Pura Milk
• Allam Homes
• HBP
• Energy Australia
• Mayne Logistics
• AMP
• ANZ
• CSIRO
• CSR
• Qantas
• Dick Smith Electronics
• State Rail (up to 1200 guests)
• Government Departments
• Department of Defences
• Channel 10
• NSW University
• Macquarie University
• Sydney University
• Channel 7
The following schedule is meant to help you organize the weeks and months before your wedding. You will find that being organized will not only help to save you money, but will significantly reduce the stress and anxiety surrounding your special occasion.
Keep in mind that this schedule is meant as a guide. Those professionals and the locations that have the best reputations are most sought after and tend to be booked early, sometimes even more that a year in advance. So the sooner you can make your decisions and commitments, the better.
Ideally, start a year and a half before your wedding and schedule tasks right down to the last day, and ever thereafter. Work at your own pace, and keep remembering that this is should be fun!
FROM 18 MONTHS OR AT LEAST A YEAR BEFORE . . .
Announce your engagement.
Arrange for both sets of parents to meet, unless they already have.
Work out a budget and promise yourself to stick to it.
Review the budget with your folks, if they’ll be paying for any part of the event.
Interview and hire an event planner if you are using one.
Decide on the style of wedding you want.
Make a preliminary guest list.
Determine whom you want to have in your wedding party. Make the calls.
Select a date for the wedding and, if there will be one, select dates for the engagement party, rehearsal dinner, and after-wedding breakfast.
Select a caterer, a location for the ceremony, and a reception location. If there will be one, select a venue for the engagement party, rehearsal dinner, and after-wedding breakfast.
Decide at which a local hotel/motel you want to book a block of rooms for your out-of-town guests.
Find out on what date the lodging management is willing to set aside your rooms. In most cases they will block no more than 12 months in advance.
Make arrangements with the person(s) who will officiate at your wedding.
Where necessary, book the House of Worship.
Interview photographers, florists, musicians, calligraphers and make your choices.
Make reservations for vehicles (e.g., limo, carriage).
Make plans for your honeymoon.
Select your wedding gown, accessories and associated events clothing. Set a schedule with the shop(s) for subsequent fittings and pick up.
Remember to select shoes (ballet slippers, sandals) for the reception.
Put together directions to be included, as needed, in Save-the-Date cards and/or in your invitations.
Drive the route from lodging to reception and from House of Worship to the reception venue, to double check distances and landmarks.
Mail a “Save-the-Date” cards to your “A” list guests.
NINE MONTHS BEFORE . . .
Confirm with the members of your wedding party.
Order invitations, announcements, programs and any other printed materials.
Register at several stores, choosing items in a broad range of prices.
Start a list for gifts received and thank you notes sent. Mail thank you notes as soon after receiving a gift as possible.
Have a black and white engagement picture taken and submit it to your local, and/or other newspapers.
Register your china, flatware and other household items you would like to have.
Go for genetic testing, if appropriate.
Make or buy the ring bearer pillow and flower girl baskets.
Create a wedding chart/schedule for your wedding day.
Create schematics (drawings and schedules) for the processional, recessional, at the altar, or under the chuppah, and for reserved seating. Distribute the information to your attendants and anyone else who will be participating.
If you are not hiring a wedding consultant, arrange for someone to be in charge of keeping everyone on schedule and coaching the processional.
Select guests for honors (e.g., toast, speech, blessing on bread and wine, etc.).
Make arrangements for child care at your ceremony and/or reception.
FIVE TO THREE MONTHS BEFORE . . .
Make up your final guest list. Begin to address invitations or take them to your calligrapher.
Select a jeweler. Look at a selection of wedding bands. Place an order.
Select the wedding clothing for your attendants. Set yourself a reminder to check back again (second fittings) about eight weeks before the wedding.
Relay clothing information to your attendants and if you wish, set up a schedule to go with them when they try on dresses.
Have the groom select his and his ushers clothing and set a schedule with them.
If you have not already done so, order your wedding gown and accessories.
Discuss wedding attire with the mothers of the bride and groom.
Call the wedding professionals (e.g., DJ, photographer) and reconfirm your bookings.
Select gifts for your attendants, ushers, flower girl, ring bearer and parents.
Bride, select your wedding gift for the groom.
Groom, select your wedding gift for the bride.
Make arrangements for the rehearsal dinner, and for any other parties (e.g., bridesmaids luncheon).
Make arrangements to find a place to live, if you will be moving.
Get change of address cards from the post office and get them ready to mail.
Shop for and order party favors.
Decide who will ride with whom and where people need to be when.
Make reservations for guests who are coming from out of town.
Find a hairdresser and do a trial run with your veil.
Prepare programs for the wedding and assign someone to distribute them.
Send a Save-the-Date card to anyone else on your list that you feel needs one.
Have the groom select and order tuxedos for himself, his groomsmen and the dads. If people are in different locations, get measurements mailed.
Meet with the caterer to set the menu. Order a cake if the caterer doesn’t supply it.
For a Jewish wedding, select and order a ketubbah.
Order table cameras. Make or buy a receptacle for them. Assign someone to the task of collecting the cameras.
TWO MONTHS BEFORE . . .
Get blood tests (where required) and marriage license.
Make an appointment for your hair and nails for as close to the wedding day as possible.
Meet or speak with your caterer to confirm the menu.
Select the music for your ceremony, cocktail hour and reception (first dance, etc.) and discuss your choices with the people who will be providing your entertainment.
Make arrangements, as needed, and firm up the schedule.
Select and purchase religious items such as skullcaps, unity candles, kneeling pillows, etc.
Make arrangements for customization (e.g., imprinting).
Meet with the florist to discuss requirements and place the order.
Ask the florist if a sample centerpiece can be ordered.
Review your needs with your photographer.
Mail the invitations. If you will have an “A” and “B” list, then mail your first round of invitations earlier (three months before), so you have time two months before to send out a second round.
Review documentation and make changes as needed (e.g., insurance, lease, Health Care Proxy, Living Will, etc.)
Purchase any wedding-related items that you will not be borrowing, or have received as a gift, e.g., ring bearer pillow, money bag, guest book, etc.
Put Guest Baskets together and assign someone the task of distributing them.
Arrange for someone to deposit your check and cash gifts in the bank, while you are away on your honeymoon.
Shop for your honeymoon clothes (hers and his).
ONE MONTH BEFORE . . .
Reconfirm all the reservations and accommodations.
Check again on clothing for yourself and attendants.
Confirm honeymoon plans.
Throw attendant parties.
Do the seating plan for the reception.
Make or buy “Reserved For” cards for the church/ceremony.
Assign someone the task of cordoning off (ribbon?) the reserved seats at the ceremony and/or taping the cards to the seats.
THREE WEEKS BEFORE, DOWN TO THE WIRE AND AFTER . . .
Hold your rehearsal and the rehearsal dinner.
Pick up your wedding bands.
Give your caterer the final head count.
Decide on seating and fill out the table cards.
Put the fees and tips in envelopes (officiant, soloist, maitre d’ etc.) and give it to someone you put in charge of making the payments (usually the Best Man).
Arrange with someone to bring items to the wedding venue . . . cake knife, toasting glasses, programs, votive candles, unity candles, ribbons, “Reserved For” cards, ring bearer pillow, flower girl baskets, emergency kit for the bride, wedding license, etc. and to take them home.
For a Jewish wedding, include skullcaps, object made of glass (e.g., light bulb, goblet) wine goblet, etc.
Arrange for someone to return the rentals (tuxedos, chairs, etc.).
Arrange for someone to take your bouquet and your gown “home” or bring it in for wedding gown preservation.
Get a “test” manicure and/or pedicure and/or other beauty services. Then schedule each service for one or before your wedding day.
Pack for your honeymoon.
Design a “day of the Wedding” schedule with times and tasks and share it with the key “players” in your wedding, such as your Maid of Honor and Best Man.
You will find that the months have slipped by, sometimes not quickly enough, sometimes too quickly to savor the precious, special moments. You have planned and interviewed, met and reviewed, asked questions and had them answered.
Now it has all come down to the last few minutes before THE moment of your ceremony arrives. Take an extra big breath and a last push for on organizing, planning and handling the last minute details. Don’t give up now that you’re in the home stretch. You’ll do your last bit of planning “homework” and, no doubt, your ceremony and reception will be seamless as a result of your efforts.
Congratulations. It’s your wedding day!
HERE COMES THE BRIDE . . . right on schedule!
AFTER YOUR WEDDING DAY
Write thank you notes and/or send gifts to the special people who made your wedding “happen.”
Send wedding photo and announcement to the newspaper(s).
Buffet Menu 1. Continental Warm golden selection of Fruit filled Danish Pastries, Buttery
Croissants and Thick Sliced Toast served with assorted Jam varieties,
Delicious Muffin Varieties, Fresh Sliced Fruit Platter. Included in this Breakfast Menu’s are
bottomless cups of an extensive range of Twinning Tea’s and Coffee, Orange, Tomato and
Pineapple Juice varieties.
Buffet Menu 2. French
Eggs Benedict, French toast, Warm Buttery Croissants and Preserves. A selection of Fruit filled
Danish Pastries, Yoghurt Selection, Fresh Fruits. Included in this Breakfast Menu’s are
bottomless cups of an extensive range of Twinning Tea’s and Coffee, Orange, Tomato, Pineapple
Juice varieties.
Buffet Menu 3. Australian
Middle Bacon Rashers, Fried eggs easy over and sunny side up and Scrambled, Grilled Tomatoes,
Old English Breakfast Sausages, Baked Beans, Fresh Baked Devon Loaves toasted. Warm
buttery Croissants. Refreshing seasonal sliced Fruits. Included in this Breakfast Menu’s are
bottomless cups of an extensive range of Twinning Teas’ and Coffee, Orange, Tomato or
Pineapple Juice varieties, all condiments butter, tomato sauce, etc.
Buffet Menu 4. American “A Big Breakfast”
Pancake Stacks topped with Butter & Maple Syrup
Pancakes, Lemon & Sugar
Pancakes, Strawberries and Icing Sugar
Fried Eggs, Scrambled Eggs & Thick Toast Slices
Middle Bacon Rashers
Included in this Breakfast Menu’s are bottomless cups of an extensive range of Twinning Tea’s
and Coffee, Orange, Tomato or Pineapple Juice varieties.
Buffet Menu 5. - Chicken & Champagne
Petite Gourmet Filled Rolls – Fresh Chicken & Lime Mayonnaise and Smoked Salmon & Avocado.
Marinated & Roasted Mini Chicken Pieces served cold. Fruit filled Danish Pastries.
Blue Sand – Grand Cuvee & Orange Juice. Buffet Menu # 5 duration 1½ Hours.
Catering Services all suburbs of Adelaide - Let us help you compare Prices, Menus & Service
My Caterer provides free advice and guidance on how to make your functions and parties a great success.
They are waiting to serve you with menus from $7.95 to $29.95 per guest. Spit roasts, finger food, bbqs, buffets — any function from 20 to 2000 guests.
My name is Filippa, and I had the pleasure of using your company to cater my husband’s birthday party on Sunday night. Can I just start by saying that the professionalism and personal care you have provided to me is something that my husband and I will never forget. From the time I first spoke to Damien to enquire and then the fabulous taste testing I had with Vesna I was already hooked and knew you were the right people to use. I was never hassled into making a decision or pushed into deciding on anything until I was ready. Vesna was very professional on the taste testing day and gave me very helpful pointers on choosing the right option for my party and age group I was catering for.
On the Sunday I had your chef Anna and waitress Jacki attending to my guests. The food they served was fantastic and fresh. A big hit on the night was the prawn twist. I think they would have been happy if you served this all night. I received so many comments that my party was a success and this was due to having your staff there and give that extra detail that I would not have had the time to do myself. It was a surprise party for my husband and can I tell you that two days later he is still going on about the service the two girls provided and how happy it made him to have them there so I could relax and actually enjoy myself, which I did. They cleaned up all the mess after themselves and left my kitchen as they found it, which to me shows a great deal of professionalism.
I would definitely recommend you to anyone searching for a great caterer, and a lot of my friends have taken your cards already for future functions.
Thank you so much again for making my party a great success.
BBQ Chicken and salad Platterfreshly charcoal cooked free-range chicken pieces, served cold, salad inc. tabbouleh, lettuce, coleslaw, celery & carrot
$5.90
$59.00
$108.0
Assortment of Meats Platterselection of quality small goods and meats inc. cabana, polish sausage, twiggy stix, salami blackforrest ham, smoked turkey, pastrami
$7.00
$70.00
$138.0
Antipasto Plattera delicious assortment of olives, dolmades feta capsicum skewers, artichokes, semi-dried tomatoes baby bocconcini, cheese, cabana, ciabatta with dipping oil and balsamic
$8.00
$80.00
$158.0
Sushi and Cold-rolls Platter (4-5 pieces each)assortment of popular sushi rolls including cooked tuna, chicken avocado, Californian rolls, vegetarian rolls, tofu pockets with sesame rice, soy sauce, pink ginger and wasabi, pork and prawn cold-rolls with dipping sauce
$5.50
$55.00
$108.0
Hot platters
Delivered cold on cardboard trays unless arranged otherwise. Platters & sauces are provided. An onsite oven is required
Assortment of Pastries Platter (3-4 pieces per person)consisting of cocktail beef pies, pasties sausage rolls and tomato sauce
$4.50
$45.00
$88.0
Deluxe Pastries Platter (6-7 pieces per person)assortment of mini cheese kransky wraps cocktail quiche, cocktail beef pies, pasties sausage rolls, spinach and cheese pies tomato sauce, sweet chili sauce
$7.95
$79.50
$158.0
Asian Delights Platter (5-6 pieces per person)chicken & vegetarian spring rolls, Thai fish cakes dim-sims, samosas with soy sauce, sweet and sour & sweet chili dipping sauces
$7.50
$75.00
$148.0
Sweet Pastries & Cakes platters
Assortment of Cakes Platter ( 2 half slices per person)selection of carrot & walnut cake, chocolate sultana cake, orange cake
$2.50
$25.00
$50.00
Assortment of Muffins Platter (one per person) selection of standard size muffins including double choc-chip,blueberry,raspberry apple cinnamon
$3.30
$33.00
$60.00
Danish Pastry Platter (one per person) selection of danish pastry including cherry apple, custard, apricot
BBQ Menu 1(Sausage Sizzle) $15.00 per person, Minimum 20 People
Variety of Gourmet Sausages
Sauteed Onions
Potato Salad OR Garden Salad
Bread Rolls with Butter
……………………………………………………………………………….
BBQ Menu 2 $22.00 per person, Minimum 20 People
Moroccan spiced Chicken Fillets
Gourmet Pork Sausages
Gourmet Beef Patties
Sauteed Onions
Grilled Corn
Pasta Salad
Garden Salad OR Coleslaw
Bread Rolls with Butter
……………………………………………………………………………….
BBQ Menu 3 $30.00 per person, Minimum 20 People
Gourmet Pork Sausages OR Lamb Kebabs with Vegetables
Marinated Chicken Drummettes OR Lamb Chops
Mini Beef Steaks
Marinated Prawn Skewers OR Mini Salmon Steaks
Sauteed Onions
Pasta Salad OR Potato Salad
Garden Salad OR Coleslaw
Bread Rolls with Butter
……………………………………………………………………………….
Vegetarian BBQ Option $15.00 per person, Minimum 4 People
* Vegetarian Option is available as an ad-on to any of the
BBQ menu 1, 2 or 3. To order only a Vegetarian BBQ menu,
or to customise a menu please call our lovely staff for a quote.
* All the above prices include condiments, disposable napkins,
plates & cutlery
* All the above prices does not include a Barbeque Grill or a Chef.
Chef Is Here is happy to offer these services along with
the BBQ Utensils. Please see our Staff Hire section for rates.