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The Perfect Serving

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Nothing spoils a party or ends an evening early like running out of food! So how do you know exactly what you'll need? My Fair Wedding's David Tutera offers his simple formula to calculate supplies and make sure the party keeps going all night:

Just Cocktails: If you're not serving dinner, you should have 10 hors d'ouevres per hour, per guest.

Cocktails and Dinner: If you are serving a meal, you should serve 5 hors d'ouevres per guest.

Aired on:

• September 28, 2010

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Also on this show:

• Rachael's Ultimate Dinner Party
• Nina Garcia's Go-to Party Outfits
• Dinner Party Disasters
• Julianne Moore’s Table Setting Challenge
• Festive Appetizers
• Sara Bareilles
• Backstage Pass: Sara Bareilles

Recipes on this show:

• Italian Chicken Drummers
• Crispy Broiled Greens
• Crostini Bar: Smoky Eggplant and Roasted Garlic Spread
• Crostini Bar: Puttanesca Bruschetta
• Crostini Bar: Raw Zucchini and Corn Crostini Topper
• Crostini Bar: Mushroom “Paté”
• Crostini Bar: White Bean and Sesame Spread
• John's Sangroni
• Crostini Toasts
• Vegetarian Lasagna (Lasagne alle Verdure)
• Pesto Sauce
• Besciamella Sauce

Story Categories:

• Entertaining
• Tips and Stories

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