At our party we had nine people staffing the inside of the house, all provided by the caterer. When I say "the caterer," I am referring to a husband and wife team that own and run an excellent restaurant in a nearby town that specializes in serving food made with ingredients sourced from sustainable farms within the Hudson River Valley, much of it heirloom or artisanal. Fortunately for us, in addition to their restaurant they also selectively take on catering assignments such as ours. At our party the husband ran the kitchen as chef, supported by two assistants, and the wife oversaw the running of the party and the house staff of bartender and four waiters. We required this many servers because almost all of the food at our party was passed. According to the caterer, our guests consumed approximately 1,500 hors d'oeuvres during the party, including 250 oysters flown in from Maine that morning. Outside we had three off-duty state troopers taking care of valet parking. As I have written in previous posts our house is in a village setting, so it is most efficient to provide valet parking when throwing a large party. Not only does it allow that our guests are well-taken care of on a cold winter's evening, but our immediate neighbors are not inconvenienced by a confusion of our guests' cars. We have also found that having state troopers perform the task obviates complaints, too...
Thanks to the marvelous skills of our service providers our party went off without a hitch, smoothly executed from start to finish.
Here are some of the photos that I took leading up to the party:
Rental glassware and boxes of votive candles
An advance drop-off by the caterer of wine coolers and shot glasses
The table in our kitchen entry, prior to being dressed for the party
The table in its party wear, and Pompey in his basket