Cocktail party catering

How many hors d'oeuvres per guest

The right amount depends on two things: how long the party runs and whether it overlaps dinner time. A 7:00 to 9:00 p.m. party with nothing else served is dinner for most guests, whether you meant it to be or not.

• Afternoon or after-dinner party, 2 hours: 6 to 8 pieces per guest.
• Early evening party, 2 hours, no meal: 8 to 12 pieces per guest.
• 3 to 4 hours across dinner time: 12 to 15 pieces per guest, with a few substantial items such as mini sandwiches, skewers or small bowls.

Plan 5 to 7 different items for 30 guests and 8 to 10 for 80, so the same tray does not come round too often. In winter, lean toward hot items (about 60% hot, 40% cold); in July, the reverse. Our canapé menu lists dishes with dietary tags, and our quantity guide has full tables.

Passed, platters or a grazing table

Passed canapés keep guests mingling and control how fast food goes, but need servers: roughly one per 20 to 25 guests, plus someone in the kitchen finishing hot items. Canapé parties start from $38 per guest.

Platters on a drop-off basis are cheaper and work well up to about 40 guests. They look best when arranged on your own boards and serving dishes, and they need someone to swap them out before they look picked over.

A grazing table (from $28 per guest) is a single long display of cheeses, cured and grilled items, dips, breads and fruit. It turns a dining table into the centre of the party and needs no service during the event, but it takes floor space and food safety limits how long it can stay out: plan to refresh or clear it within two hours.

Many parties mix the approaches: a grazing table for arrivals, then two or three hot passed items once the room is full.

Cooking in a condo or small kitchen

Most Toronto condo kitchens have a single 24-inch oven, an induction or electric cooktop and very little counter. We design the menu around that: cold items prepared fully in our kitchen, hot items that finish in the oven in 8 to 12 minutes, and nothing fried or seared on site. Condo smoke detectors are sensitive and a false alarm in a high-rise can bring the fire department and an evacuation of the floor, so we treat that risk seriously.

Party rooms often have a warming kitchen with a fridge and microwave rather than a real oven. If your building's rules prohibit chafing fuel, we use insulated carriers or electric warmers instead. Ask the property manager for the party room rules before we plan the menu, and book the freight elevator for delivery time.

Drinks, ice and glassware maths

You supply the alcohol for a party at home, bought from the LCBO or another retailer; the AGCO does not allow liquor to be sold at a residence. The usual planning rule is 2 drinks per guest in the first hour and 1 per guest for each hour after that, so a 3-hour party for 50 guests needs about 200 drinks. A 750 ml bottle of wine pours about 5 glasses.

Ice is the item most often underestimated. Plan roughly 1 pound of ice per guest for drinks, and more on a hot day or if you are chilling bottles in tubs. Glassware: allow about 1.5 glasses per guest, because people put glasses down and pick up fresh ones.

Always have a real non-alcoholic option, not just a bottle of pop. A sparkling citrus and herb drink or an iced tea in a dispenser gets finished at most parties. If you want a bartender to pour and keep the bar tidy, see bar service.

Holiday cocktail parties

Late November to the third week of December is the busiest period for private cocktail parties in Toronto, overlapping with corporate holiday parties. Friday and Saturday evenings in the first half of December go first. If you are planning a holiday open house, send us the date early, confirm your guest count by the date in your proposal, and think about coats: 60 guests in winter boots and parkas need a plan for a front hall.