Yes. The invite list got out of control and now all caterers are busy. The nearest stove or oven will be 5 minute drive, but bad parking. I need all the suggestions you can send my way.
So, you need hors d'oeuvres that can be made ahead and served room temp or cold, right? Off the top of my head: pates (meat, seafood or veg) and cheeses w/sliced baguette or crackers: antipasto assortment (marinated artichoke hearts, peppers, olives, prosciutto, soppressata, etc.); spanaktopita works at room temp; boiled shrimp with dipping sauces; room temp roast tenderloin sliced thin, on baguette slices with horseradish cream and a sprig of watercress; smoked salmon/trout with black bread, creme fraiche, chives or capers; pickled veg's; summer rolls (shrimp or veg): prosciutto wrapped around melon or pear slices; puff pastry cheese straws or palmiers, rolled around pesto or chutney or whatnot; hummus and babaganoush with pita wedges; variety of deviled eggs (with curry or smoked paprika or chives or....) And there are many, many more. You could also pick up a couple of big platters of assorted sushi from a local restaurant, if that's feasible.
Now is the time to break out the slow cooker (aka Crockpot)for cocktail meatballs:
-Spinach artichoke dip, http://www.foodnetwork...
-Chile con Queso dip, http://eatocracy.cnn.com/2014/01/29/slow-cooker-chile-con-queso/
-cheese and cold cuts platter
-marinated olives, gherkins
-grape tomato/fresh mozz skewers
-hummus with fresh veggies and pita chips
-salted herbed nuts, make ahead of party, http://www.myrecipes.com/recipe/spicy-herb-roasted-nuts-10000000523170/
I would also serve a punch, which seems to be coming back in style again.
If you go the slow cooker route, I made foxeslovelemons' Spicy Gochujang Meatballs ( ) for superbowl and they ware a huge hit. I also love fiveandspice's gravlax and cucumber canape which you can also do with store bought smoled salmon (http://food52.com/recipes... ). This smoked trout pate is a standby of mine: http://food52.com/recipes.... Serve with either crackers or thinly sliced baguette, toasted or not is fine. Other ideas are charcuterie plates with cornichons, fig jam (or tomato or onion jam), etc., cheese plates, sushi, summer rolls, bowls of Marcona almonds, even small wedges of Spanish tortilla which is served room temp.
Samosas make a great hot cocktail snack, and chances are good there's a decent Indian restaurant with delivery to your location.
Charcuterie plates. Use big wooden cutting boards or cleaned, washed, and slate tiles coated with food grade mineral oil (lightly). http://mindyknows.com/tag/make-your-own-slate-cheese-board/
Cheese plates, lots of dips, steamed shrimp (the supermarket will steam shrimp for you)or get pre-steamed stuff and thaw and serve on ice.
Deviled eggs..with capers and chives.
The aboved mentioned meatballs in crock pots---get some paper 'boats' like old school french fries where served in for service.
and I have another one..in another post.
If you have a Aldi---they sell a frozen green product. Which is pretty amazing very tiny thin green beans. Defrost those in the microwave beforehand. Just lightly defrosted, you want crunch.
In a pan warm up a few sprigs of rosemary and garlic cloves. Until the oil is seasoned and smells wonderful. Remove the herb and garlic.
Crank up the heat just a bit warm up some chopped rehydrated sundried tomatoes. Then put in the green beans and coat, but do not cook.
Season with salt. and store. Right before service add bread crumbs and good Parmesan cheese.
What is the venue? What is the budget? If not a caterer available, you could work directly with a restaurant. If they can't deliver you could send someone to pick up.
Do you have a bartender? For servers I call the acting and art schools for students looking for a gig. They are always great!
Thanks all. It's a cocktail party at our real estate office. I have a bartender hired, one should be enough since it's just 2 red, 2 white, cava and 3 bottled beers. I have a server to clean up and restock platters I think the plan is two different stationary tables, each with a variety of cheeses, charcuteries, breads and crudités. Smoked salmon on cucumber rounds with dill creme fraiche. Chicken and avocado salad on endive. Beef tenderloin shaved on thin pumpernickel with roasted red peppers and horseradish mayo. Mini wild mushroom and leek tartlets. Finally chocolate covered strawberries and salted caramel dipped shortbread cookies. All can be made in advance and assembled that afternoon. Yeah!
For the number of guests I would consider two bartenders and two servers.
If you can find watermelon radish, try to include it in your crudité platter. Thin slices work really well, and show off its beauty. It tastes of radish, but is pretty mild.