Miscellaneous Party Arcana

With our biggest party of the year now over, I have a few comments and observations regarding throwing parties in general - little bits of info that, depending on what you are doing, may smooth some ruffles. Random in content, and in no particular order:

• 1 64 oz container tiki torch oil completely fills about 4-5 tiki torches.
• 1 12-pack of TP serves a party of 50-60. Don’t run out, or guests may inadvertently experience the freshness of your Vick’s-impregnated Kleenex when they get desperate.
• 1 80-90 lb pig handily serves a party of 50-60.
• People eat less bean dishes on the buffet line than other starch dishes. Usually multiplying the recipe by 3-4 times is too much, double for a large party (30-40 guests) is usually sufficient unless you plan to personally eat a lot of bean leftovers the week after the party -- and then tie a tether to your ankles and float yourself over your house until you recover.
• Keep appetizer-heavy spreads for small dinner groups of no more than 12 people -- otherwise, unless you have personal staff, assembling all that finger-food is going to drive you crazy. For big parties, go with big dishes, and if guests ask what they can bring, request them to contribute appetizers that arrive ready to serve – so no final prep in kitchen, not even any plating left to do – otherwise it will tie up valuable space in your kitchen while you’re trying to roll out the main course.
• Choose recipes that allow you to make some or all of them in advance. Know your recipes, and know how far in advance of your event you can start them. Push as much food prep as you can off of the actual day of the party, so you can relax at your own event.
• If you don’t have a kitchen staff rivaling Martha Stewart’s, for large events that are not formal, don’t even try to use your own dishes, or you are dooming yourself, your significant other, or some large hearted helper/s to spending most of the party doing dishes. Use disposable plates, utensils, and glasses whenever possible.