The last two years I've been working as a personal chef for two families in Telluride, Colorado. Both families had different dietary needs for their menus, but both tried to stay as local and organic as possible. Frequently, one of the families or one of their friends would want to throw a dinner or cocktail party. Those themes and party size were all over the board from a wedding hors d'oeuvres events to formal 6-person dinners and even outside bbqs. Before Colorado, I have worked in Chicago, Atlanta, and Miami mainly working at the nicer restaurants, and still had the time to have some dinner parties in between. As far as figuring out menus, unless you already have a plan in mind, I usually ask to get an idea of what dishes/meals you'd like to see made and what ingredients you enjoy eating, then suggest what menu will work. If this sounds like something you'd be interested I'd like to speak with you and hear more about what you're looking for and you expectations. There's some photos on my small facebook page @blacksheepaffairs. Thank you