A few thoughts...

Am I worried?  All I can say is thank goodness for Sue's unshakeable, cheerful and upbeat approach to everything.  I immediately prepared a shopping list (in the form of an excel spreadsheet) which Sue remarked was the most exacting list she had ever seen in her entire life.  I believe hosting a party of this size requires every project management skill I developed in my 20 years at the bank, which you will see evidenced throughout our musings on the celebration.  Sue, of course, is right this will be fun, fun FUN!!! (...as long as I feel like I have everything under control...)

Everyday Divas Celebrations
 Mimi and Sue
Do the Holidays

...  And Organization

  • Check your pantry for each item on the "Pantry" shopping list, especially the Spices.  ( I'm not kidding I have 3 jars of fennel seeds because I've failed to do this simple thing in the past!)
  • Make your life easy by spreading your shopping out over a couple of weeks.  I purchase items under these lists:  Bakery, Bread and Crackers (except the slider rolls); Bar and Miscellaneous; and Pantry up to 2 weeks in advance.
  • You don't have to spend a fortune on caviar, it is the garnish on the canape.
  • If your store doesn't have creme fraiche, substitute cream cheese on the canape.
  • You should always use sweet cream (unsalted) butter so you control the salt level in the dish.
  • Hand select the potatoes that look the most attractive since you will be roasting them.
  • Setting up your bar can be tricky and really depends upon how well you know your guests.  Based on past experience with our guests, we assume:  1 glass of champagne per person since it is intended solely as a welcome toast;  60% red wine drinkers and 40% white wine drinkers; and  very few beer drinkers (in the winter). We will have both regular and light beer on hand.  We will have a full bar in the event that people want mixed drinks.

Food Shopping List
Meat / Fish
9 lb Pork Roast  (shoulder or butt)
2 lb Boneless Beef Top Sirloin (3 Strip Steaks that are 1 inch thick)
1 5 lb Rotisserie Chickens
10 Dozen Frozen Large Shrimp
12 oz Smoked Atlantic Salmon -- New York Style
1.75 oz Caviar Russe Caviar Tobiko and 1.75 oz Caviar Russe Caviar Wasabi Tobiko (Both are very affordable!) 
8 oz Truffled Mousse Pate
1 lb Finocchiona Salami
Bakery, Bread and Crackers
60 Phyllo Cups (Look in the freezer section by pie crusts.)
2 Packages each containing 2 Pie Crusts (Look in the freezer section.)
1 Loaf Cocktail Size Pumpernickel Bread
6 Dozen Slider Size Sandwich Rolls
1 Box of Table Water Crackers
1 Box of Whole Grain Crackers
2  Box of Butter Crackers
60 Miniature Cupcakes
1 8 oz Container Creme Fraiche 
1 8 oz Container Sour Cream
2 8 oz Blocks of Cream Cheese
1/2 lb Sweet Cream Butter
1/2 lb Beemster Cheese
1/2 lb Aged Gouda Cheese
1/2 lb English Stilton Cheese
1/2 lb Herbed Goat Cheese
1/2 lb Parmigiano Reggiano
1 Bunch Thyme
1 Bunch Basil
1 Bunch Flat Leaf Parsley
2 Bunch Rosemary (One bunch is to decorate table.)
1 Bunch Marjoram (Will be used to decorate table.)
1 Bunch Mint (Will be used to decorate table.)
1 Bunch of Chives
3 Shallots
1 Head Garlic
1 Medium Sweet Onion
2 Medium Heads Fennel (This is sometimes called anise.)
1 1/2 lb Cremini Mushrooms
3 lb Carrots
1 Head of Celery
15  Golden New Potatoes
15 Red Potatoes
9 Lemons
6 Limes
1 Lb Mixed Olives (from the olive bar at the store)

Bar and Miscellaneous
Shopping List

64 oz Cranberry Juice
64 oz Orange Juice
12 Individual Bottles of Tonic
6 Bottles of Sparkling Water
10 Bottles of Champagne
12 Bottles of Red Wine
12 Bottles of White Wine
1 Case Regular Beer  / 1 Case Light Beer
2  Bottles Vodka
1 Bottle Gin
1 Bottle Scotch
1 Bottle Dry Vermouth
1 Bottle Sweet Vermouth
1 Bottle Bourbon

60 Small Plates
150 Decorative Napkins
150 Coordinating Solid Napkins (Buy as many as you think you'll need.  Napkins don't go to waste.  One napkin per hors d'oeurves per guest is a good start.)

Skewers, Long Toothpicks etc.

50 Cordial Glasses
60 Champagne Glasses
60 Wine Glasses
40 Old Fashioned Glasses

Shopping List
1 Bottle of Ranch Dressing
1 Bottle of Frank's Hot Sauce
Extra Virgin Olive Oil
Light Brown Sugar
Red Wine Vinegar
Dry Mustard
Smoked Paprika
Black Peppercorns
Kosher Salt