gellchom - Thanks for the reply. The indoor party was borne of so many years of late summer parties that have been much too hot for the comfort of guests who are a bit older. I love to cook and will probably do some of my best appetizer recipes with additions by professional catering. I guess I am most interested in what would have been served back in 1958 as a place to start. If I don't get much in that regard, I will proceed with my own recipes. Unfortunately, I am a control freak about food and usually give the caterer recipes I want done, but don't have time to do myself. I always enlist help with serving, re-filling bowls, freshening drinks, etc when I host parties. I want the party to have a casual elegance. I like the catering/service people to be a bit "invisible". Even my annual 4th of July party is so much easier with a couple of extra hands. I think it is money well spent as it takes alot of the stress away and enables me to mingle and enjoy the party so to say. I am definitely utilizing help in that regard. I am looking for some unusual or time-reflective recipes that were served in 1958. My parents had a modest wedding by today's standards. Their receiption has been described as something like a beef and beer to me. LOL While they had a modest wedding, they had attendants, etc. The receptions back in the day seem to have been less elaborate than those of in the past couple of generations. The lollipop lamb chops are a great idea as they really can be handled as an appetizer. Besides my dad loves lamb. I love your ideas. I am going to look into some music options. I am a bit limited space-wise for a quartet, so a single flute player would be lovely in the background. I had planned using fresh flowers for decorating and for my parents. I did a 25th and 40th anniversary party for them, dry runs for the 50th! Sangria is a great idea. I have many summer and winter sangria recipes, so I will dig those out. I am thinking a champagne toast before I serve cake. I am a bit stuck as to the signature drink. Don't want something martini-like as a majority of my parents friends take medicines for cholesterol and the like, so I am not sure how well hard alcohol mixes with different meds. I also worry about guests driving. With lite fare, appetizers and desserts, I don't think strong drinks would be a good idea. I was thinking maybe weak whiskey sours? The invite including a request for a memory or anecdote is another great idea. I planned on copying my parents' wedding album photos for display on the buffet and throughout the rooms in my home where the party will take place. Perhaps I can go through all my photos and incorporate them into the album and insert the contributions of the guests. I gave DH a surprise 40th b-day dinner party years ago, and the pics I had copied and enlarged for display were a huge hit. They were displayed in a subtle fashion - on the buffet, in the enclosed porch where the bar was set up, you get the idea. DH b-day party was an intimate dinner party with 10 couples and about 15 family members. DH hates attention so the surprise dinner party was just perfect and was hosted at the home of our closest friends. The party atmosphere was understated and lovely. It was more about great food (we all belong to a gourmet club so we served my husband's favorite meal). I didn't want to go over the top with peripheral decorating as my friends' home is beautifully decorated. I spent a majority of my budget on great food. I guess that is the "feel" I am going for with this party as well. A special album for keepsake would be wonderful. I will have to enlist the services of my SIL who is a big scrap-booker. She, I'm sure will have some ideas! I will also need to chose a unusual invitation. Once again, thanks for getting my brain functioning. I know it is a year away, but I like to have things planned to the T. A total list maker am I! Thank you again.

Well the patio party went really well. First, the weather was perfect. Lots of conversation, and lots of people mentioning how glad they were they came to catch up with other folks and all. So that was a success. Some key learnings. Despite how easy it is to RSVP by email or by phone, very few RSVP'd. Major frustration. Of those that did, one RSVP'd yes that day but never showed. Another RSVP'd a day after and said so sorry we couldn't make it...like that helps. And I had people who showed up who I had no idea were coming. Fortunately we had plenty of food...one of the reasons I like having people bring a dish...more people, more food. Second, people mostly brought appetizers or desserts. I had only made one dessert (brownies which was a big seller), but I did have too many appetizers. Next time, I'll just do one hot one. I made the kielbasa in the crock pot with rye bread on the side which went like hot cakes, esp when the Polish family arrived! There's none left. The main meal worked out well. I did a big ham in the crockpot, which was so tender it almost was "pulled ham"! But it makes a lot of juice. I sliced it ahead of time and kept it warm in the pot in the juice and that worked well. I made a raisin sauce on the side in case it was dry....it was nice, but I'm not sure necessary. I thought I'd have a lot of leftover, but the majority of it went. I made a potato casserole served it in my enameled cast iron pot so even after I took it out of the oven, it stayed warm. I could've used it on the induction cooktop, but it wasn't necessary. I had coleslaw as the vegetable side dish and got compliments on it. Rolls and butter too in case people preferred to make a sandwich of the ham and they went pretty quickly too.

What time of day is the lady's-only shindig? I can see an English tea if a luncheon or an afternoon get together. Toss in a quiche for heartier appetites (depending on how many people will be attending). I think the Spanish food theme could be great - have two or three types of paella - say one vegetarian, one with chicken, sausage or whatever, and one with some shrimp (look for sales now and freeze in advance) and perhaps sausage. Do other people bring sides? If not, there are some inexpensive tapas ideas available. The Moroccan idea would also be great, a vegetarian tangine and a chicken (or if you find some inexpensively, lamb) tangine. Find a small tangine pot just to set at the center of the table or sideboard for pretty, and use regular cookware to cook for the numbers you probably will have. Mexican - last year for Cinco de Mayo I made a big pot of vegetarian chili, had toppings by it, and I had a taco bar with a variety of choices. Worked out really well, especially considering all the food restrictions among various guests (vegetarian, bean allergy, lactose intolerant, gluten-free...)

Re the prosciutto wrapped melon, I’ve always felt that it sounds like it should be better than it is. When you first put it together it’s ok, but by the time it’s at room temperature, kinda soggy from the salt drawing out the juices, not very enjoyable. But then I’m not a huge melon fan to start. And as for prosciutto, if you’re not getting an imported ham fresh sliced for you at the deli counter, you’re taking your chances. Possibly ok as a minor ingredient, but not in a starring roll.