What would you serve at a "Great Gatsby" party?

Wow, this is very impressive, Lori! I love the menu that you came up with. Your versions of oysters rockefeller and the raspberry lime gin rickeys look amazing. Glad that the write up includes your recipes!

Lori, that's so cool!

This was the article that was written about my "Great Gatsby" party.

http://www.indystar.com/apps/pbcs.dll/article?AID=2013305080005&gcheck=1

Long Island ice tea.

I'm really looking forward to Gatsby getting the Baz Luhrman treatment. I love his "Moulin Rouge" as well as his "La Boheme on Broadway."

I suggest serving the classic champagne cocktail. That's the cocktail name- not a general category. It's champagne + sugar cube and angostura bitters. Aside from this drink I would also suggest renting or buying some coupe glasses: http://www.cocktailkingdom.com/product-p/gla_leopoldcp_4501_clr.htm

Have a look at this: http://www.foodtimeline.org/fooddecades.html
(Click on the 1920s.)

Hi Lori; how are you? Do you have the NY Times cookbook that Amanda wrote? There are recipes in there that go that far back.

Martinis definitely. And caviar. Good to hear from you!

...forgot the most important part = martini's and champagne.

Think 1920's. Most things we eat today, or even 50 years ago were not in vogue in the Gatsby era. If doing a buffet of appetizers I would include things like: shooter glasses (from dollar store) of turtle soup - consomme with turtle meat; oysters on the half shell with a vinegrette; instead of bagette slices (not around then) use toast points (no crust) with a spread of anchovie paste and/or egg and/or devilled ham; a dish of olives with celery (boring but that was a table appetizer back then); perhaps a make-your-own sandwich bar with roast beef (mustard and horseradish to accompany), baked ham, baked salmon. Accompanying veg would be asparagus with hollandaise, mashed or roasted potato, carrot with butter sauce. A dessert tray would include pudding (maybe on individual dollar store chinese soup spoons), cake, and a cheese tray. Research (google) old menus from high end hotels from the 20's and adapt to a finger food buffet setting. Sounds like fun...dress the part too !

Mint juleps! Do some research on what mixed drinks were popular during Prohibition. Bathtub gin comes to mind.

The NY Public Library has been undertaking a project to digitize their huge collection of menus dating back quite a ways. You might look at their site for really authentic period ideas http://menus.nypl.org/

Lots of champagne, of course! A warldorf salad, for middle class aspirations to "class?" If you want to stay faithful to the period, the caprese salad is out as anything Italian would have been considered low class by these aspiring midwesterners. You should aim for a French or English influence....maybe some good pâté and other cold meats for the ham (think I've seen that on 20s menus)

http://food52.com/recipes/21872-gatsby-s-harlequin-salad

http://food52.com/recipes/21871-lemon-cakes-for-daisy-st-louis-gooey-butter-bars