I'm getting married in February but need a little help with the food. It's a "small" wedding compared to the usual with about 60 guests (hopefully less). I'm having a cocktail and hor'dourves 'reception' at my house afterwards and I'm just wondering about menus and keeping the food warm. How many days in advance can you make hor'dourves? I'm sure I can find someone to come to the house the day of to help warm it up would I be best off to use chafing dishes? This was supposed to be stress free for me... don't think that will happen. Any opinions or ideas will be greatly appreciated.