18 Stunning Kentucky Derby Party Foods for the Ultimate Watch Party

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The Kentucky Derby is two minutes of racing and about four hours of eating, drinking, and pretending you understand horse betting. The food is the whole point – and Derby food has a very specific personality. It’s Southern, it’s elegant, it’s bourbon-forward, and it looks beautiful on a table. Think silver trays, fresh roses, mint juleps in silver cups, and enough pimento cheese to last the entire afternoon.

This list has everything you need for a proper Derby watch party – classic Southern staples that belong on every Derby table, a few showstopper desserts with bourbon in them (obviously), and some elevated party bites that look like you planned this for weeks even if you threw it together the morning of. Put your best hat on. The race is almost here.

1. Pimento Cheese Dip

If there is one food that belongs at a Kentucky Derby party more than any other, it’s pimento cheese. This is the dish that built Southern entertaining – sharp cheddar, cream cheese, pimentos, a little Dijon, a little heat – and this version is properly good. Not the pale supermarket stuff. The real thing, made in ten minutes, served with crackers and crudites and eaten by everyone at the party whether they intended to or not. This is non-negotiable Derby table food.

Get the recipe >

2. Deviled Eggs

Deviled eggs are the most reliable party food on the planet and at a Derby party they’re practically mandatory. These ones are properly creamy – the yolk filling is smooth and rich, seasoned properly, piped neatly, and finished with a little paprika and a chive or two for the kind of presentation that makes people think you’re more organized than you are. Make them the morning of, keep them refrigerated, and bring them out looking like you spent the afternoon on them. Nobody needs to know.

Get the recipe >

3. Ham and Cheese Sliders

Ham at the Kentucky Derby is as traditional as the roses. These sliders take that tradition and make it party-perfect – soft Hawaiian rolls, good quality ham, melted Swiss, and that glossy, buttery, Dijon-mustard glaze on top that makes the whole tray smell incredible as it comes out of the oven. They’re the kind of thing that disappears within about ten minutes of hitting the table, so make more than you think you need. Double the recipe. Seriously.

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4. Nashville Hot Honey Chicken Sliders

Nashville might be Tennessee rather than Kentucky but the two states share a deep appreciation for hot honey on fried chicken, and these sliders are too good to leave off a Southern party spread. Crispy chicken, sweet-spicy hot honey butter, soft brioche rolls – they’re a little more exciting than the ham sliders and give the table that contrast of sweet and heat that keeps people coming back. Set them at the other end of the table from the pimento cheese and watch both disappear at exactly the same rate.

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5. Spinach Artichoke Dip

Every great party spread needs a warm, creamy dip that people keep coming back to between courses, and spinach artichoke does that job better than almost anything else. This version is properly rich – cream cheese, parmesan, real artichoke hearts – and it comes out of the oven bubbling and golden and impossible to resist. Serve it with toasted bread rounds or crackers alongside the pimento cheese and you’ve covered all the dip bases the Derby table requires.

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6. Charcuterie Nachos

This is the elevated party snack that always gets questions. Charcuterie nachos take the best parts of a cheese board – the cured meats, the good cheese, the pickles and olives – and layer them over crispy crackers or crostini in a way that’s messier, more fun, and somehow even better than a regular charcuterie board. For a Derby party it fits perfectly – it looks impressive, it feeds a crowd, and it’s the kind of thing that feels occasion-appropriate without taking all day to put together.

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7. Baked Potato Board

A baked potato board is one of those entertaining ideas that sounds simple and then completely steals the show. You bake a big batch of potatoes, split them open, and set them in the middle of the table surrounded by every topping you can think of – sour cream, sharp cheddar, crispy bacon, chives, pulled pork, butter, hot sauce, chili. It’s interactive, it feeds a crowd without any complicated cooking, and it works perfectly as the hearty centerpiece of a Derby spread. Kentucky loves a baked potato and this board format makes it feel properly occasion-worthy rather than everyday.

Get the recipe >

8. Cherry Balsamic Glazed Pork Tenderloin

If you want one proper dinner-style centerpiece dish on the Derby table, this is it. Pork tenderloin with a cherry balsamic glaze is exactly the kind of thing that gets served at Kentucky horse farms – rich, elegant, and deeply Southern in its flavor profile. The cherry and balsamic play off each other beautifully, the pork stays juicy, and it looks genuinely impressive when you slice it and plate it up. This one earns its place at the fancy end of the table.

Get the recipe >

9. Mini Hummingbird Cakes

Hummingbird cake is one of the great Southern classics – banana, pineapple, cinnamon, pecans, cream cheese frosting – and it belongs at a Derby party the same way roses belong on the winning horse. The mini version is perfect for a watch party because individual portions mean no slicing, no serving, no mess. People just pick one up and eat it whole, which is exactly the kind of effortless entertaining a Derby party calls for. These are genuinely one of the prettiest things you can put on a party table and they taste even better than they look.

Get the recipe >

10. Brown Butter Bourbon Chocolate Cake

Bourbon is Kentucky’s most famous export and it belongs in the dessert section of every Derby table. This cake is dark, rich, deeply chocolatey, with brown butter adding a nutty complexity and bourbon running through both the batter and the frosting. It tastes like something you’d order at a proper Kentucky restaurant and then spend the rest of the meal thinking about. Make it the day before – it actually gets better overnight – and bring it out as the centerpiece of the dessert spread. It will earn its own round of applause.

Get the recipe >

11. Benedictine Cucumber Sandwiches

Benedictine is Louisville’s most famous spread – a pale green, cucumber-flecked cream cheese mixture invented by caterer Jennie Benedict in the early 1900s and served at Derby parties ever since. It’s cooling, delicate, and tastes exactly like a Southern spring afternoon. Spread between thin white bread slices and cut into triangles, these little sandwiches look elegant on a tiered stand and disappear faster than anything else on the table.

Serves: 20 sandwiches | Prep: 15 minutes + 30 minutes chilling

Ingredients

• 8 oz cream cheese, softened
• 1 medium cucumber, peeled, seeded and very finely grated
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon onion powder
• A few drops of green food coloring (optional – for that classic pale green color)
• Salt and white pepper to taste
• 10 slices thin white sandwich bread, crusts removed
• Extra cucumber slices and dill to garnish

Method

1. Grate the cucumber finely then wrap in a clean kitchen towel and squeeze out as much liquid as possible. This step is critical – wet cucumber will make the spread watery.
2. Beat the cream cheese and mayonnaise together until completely smooth.
3. Fold in the grated cucumber, dill, chives, and onion powder. Add a few drops of green food coloring if using – just enough to give it that signature pale green tint.
4. Season with salt and white pepper. Taste and adjust.
5. Refrigerate for at least 30 minutes to let the flavors develop and the mixture firm up.
6. Spread generously on bread slices and sandwich together. Cut each sandwich into four triangles with a sharp knife.
7. Arrange on a serving plate and garnish with thin cucumber slices and fresh dill. Keep refrigerated until serving.

Make ahead tip: The benedictine spread keeps refrigerated for up to 3 days. Assemble the sandwiches no more than 2 hours before serving to keep the bread from going soggy.

12. Hot Brown Sliders

The Hot Brown is Louisville’s most famous dish – an open-faced turkey sandwich smothered in Mornay sauce, topped with crispy bacon, invented at the Brown Hotel in 1926 and served there ever since. This slider version takes everything that makes the original iconic and makes it party-friendly. Individual portions, melty and rich and deeply satisfying, with that creamy sauce and crispy bacon doing exactly what they’re supposed to do. These are the savory showstopper of the Derby table.

Serves: 12 sliders | Prep: 15 minutes | Cook: 20 minutes

Ingredients

• 12 small brioche slider rolls, split
• 12 oz good quality sliced turkey breast
• 6 strips bacon, cooked until crispy and halved
• 2 medium tomatoes, thinly sliced
• Paprika and fresh parsley to garnish

For the Mornay Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup sharp cheddar, freshly grated
• 1/4 cup parmesan, freshly grated
• 1/2 teaspoon Dijon mustard
• Salt, pepper, and a pinch of nutmeg

Method

1. Preheat your oven to 400F. Place the bottom halves of the slider rolls on a baking sheet.
2. Make the Mornay sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the warmed milk, stirring constantly until the sauce thickens, about 5 minutes. Remove from heat and stir in both cheeses, Dijon, salt, pepper, and nutmeg until smooth.
3. Layer turkey onto each roll bottom. Top with a slice of tomato.
4. Spoon the Mornay sauce generously over each slider – don’t be shy, this is meant to be saucy.
5. Bake open-faced for 10-12 minutes until the sauce is bubbling and golden at the edges.
6. Remove from oven and immediately cross two bacon pieces on top of each slider. Dust with paprika and scatter fresh parsley over the tray.
7. Serve immediately – these are best straight from the oven.

Make ahead tip: The Mornay sauce can be made up to 2 days ahead and refrigerated. Reheat gently with a splash of milk before using.

13. Mint Julep Cupcakes

The mint julep is the official drink of the Kentucky Derby and it belongs in dessert form at your watch party. These cupcakes have a light vanilla bourbon sponge and a mint buttercream that’s cool and fresh without tasting like toothpaste – the balance of mint and sweetness is just right. Topped with a tiny silver straw and a mint sprig, they look exactly like the drink they’re named after and they’re the most photographed thing on every Derby table I’ve ever put them on.

Makes: 12 cupcakes | Prep: 20 minutes | Bake: 18 minutes

Ingredients – Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon
• 1/2 cup whole milk

Ingredients – Mint Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2-3 tablespoons heavy cream
• 1 teaspoon pure peppermint extract (not mint – peppermint is more delicate)
• A few drops green food coloring
• Pinch of salt

Method

1. Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk flour, baking powder, and salt together in a bowl.
3. Beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and bourbon.
4. Add flour mixture in three additions alternating with the milk, beginning and ending with flour. Mix until just combined.
5. Divide batter evenly between liners, filling about two-thirds full. Bake 17-19 minutes until a toothpick comes out clean. Cool completely before frosting.
6. For the buttercream: beat butter until pale and fluffy. Add powdered sugar gradually, then cream, peppermint extract, food coloring, and salt. Beat on high for 2 minutes until light and smooth. Taste and adjust mint level.
7. Pipe high swirls of buttercream onto each cooled cupcake. Garnish with a fresh mint sprig and a small paper straw to mimic the classic mint julep presentation.

These look even better displayed on a silver pedestal cake stand – it’s the kind of presentation detail that makes the whole dessert table feel occasion-worthy rather than just homemade.

14. Kentucky Derby Pie Bars

Derby Pie is a Kentucky institution – a chocolate and walnut tart with bourbon that’s essentially the state’s answer to pecan pie, and it’s been a Derby staple for decades. This bar version makes it party-friendly and easy to serve without plates or cutlery. The shortbread base gives way to a rich, gooey filling of chocolate chips, pecans, and bourbon that sets to a perfect fudgy texture. These are deeply indulgent and taste exactly like Kentucky in bar form. Make them the day before – they slice even better once fully set.

Makes: 16 bars | Prep: 20 minutes | Bake: 35 minutes

Ingredients – Shortbread Base

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• Pinch of salt

Ingredients – Derby Filling

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1 cup pecans, roughly chopped
• Pinch of salt

Method

1. Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper leaving an overhang on the sides.
2. Make the base: pulse flour, powdered sugar, salt, and cold butter in a food processor until it resembles breadcrumbs. Press firmly and evenly into the bottom of the prepared pan. Bake for 12 minutes until just set and very lightly golden. Remove and set aside.
3. Make the filling: whisk eggs and sugar together until combined. Whisk in melted butter, bourbon, and vanilla. Fold in flour and salt until just combined. Stir in chocolate chips and pecans.
4. Pour filling over the warm shortbread base and spread evenly.
5. Bake for 22-25 minutes until the filling is set at the edges but has a very slight wobble in the center – it will firm up as it cools.
6. Cool completely in the pan, then refrigerate for at least 1 hour before lifting out and slicing into 16 bars with a sharp knife.

Make ahead tip: These keep in an airtight container for up to 4 days and are best made the day before serving.

15. Bourbon Peach Glazed Chicken Wings

Kentucky means bourbon and bourbon means it should go on everything, including chicken wings. These ones get a glaze made from fresh peach preserves, bourbon, brown sugar, and a little heat that lacquers onto the wings in the oven into something sticky and caramelized and deeply delicious. The peach and bourbon combination is about as Kentucky as food gets, and these work equally well as a party appetizer or a proper dinner. They disappear at an alarming rate at every party I’ve made them for.

Serves: 6 | Prep: 15 minutes | Cook: 45 minutes

Ingredients

• 2 lbs chicken wings, split into drumettes and flats
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper

For the Bourbon Peach Glaze

• 1/2 cup peach preserves or jam
• 3 tablespoons bourbon
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Pinch of cayenne

Method

1. Preheat oven to 425F. Line a large baking sheet with foil and place a wire rack on top.
2. Pat wings completely dry with paper towels – this is what gives you crispy skin. Toss with olive oil, garlic powder, paprika, salt, and pepper.
3. Arrange wings on the rack in a single layer. Bake for 35 minutes, flipping halfway through.
4. Meanwhile make the glaze: combine all glaze ingredients in a small saucepan over medium heat. Stir and simmer for 5 minutes until slightly thickened. Set aside.
5. After 35 minutes, brush wings generously with the glaze. Return to oven for 8-10 minutes until the glaze is caramelized and sticky.
6. Brush with another layer of glaze straight from the oven. Serve garnished with fresh peach slices and thyme.

Make ahead tip: The glaze can be made up to 5 days ahead and kept refrigerated. The wings are best served fresh but can be reheated in a hot oven for 8 minutes.

16. Bourbon Pecan Praline Fudge

Pralines are a New Orleans and Southern tradition and this fudge version brings those flavors into something easier to make and easier to serve at a party. Bourbon, brown sugar, pecans, cream – it sets into a dense, caramel-flavored fudge with a praline crunch that tastes like the best candy shop in Louisville. Cut into small squares, it’s the perfect sweet bite to put alongside the Derby Pie Bars and Mint Julep Cupcakes on the dessert table. These also make a genuinely lovely party favor if you want to wrap a few up for guests to take home.

Makes: 25 pieces | Prep: 10 minutes | Cook: 15 minutes + 2 hours setting

Ingredients

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves, toasted
• Pinch of salt
• Flaky sea salt for finishing

Method

1. Line an 8×8 inch pan with parchment paper and lightly grease.
2. Combine both sugars, heavy cream, and butter in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves then stop stirring and bring to a boil.
3. Cook without stirring until the mixture reaches 238F on a candy thermometer (soft ball stage). Remove from heat immediately.
4. Add bourbon, vanilla, and salt. Beat vigorously with a wooden spoon for 3-4 minutes until the mixture loses its gloss and starts to thicken.
5. Quickly fold in the toasted pecans and pour into the prepared pan. Smooth the top and press a few extra pecan halves on top for presentation. Sprinkle with flaky sea salt.
6. Leave at room temperature for at least 2 hours until fully set. Cut into small squares with a sharp knife.

Make ahead tip: Keeps in an airtight container at room temperature for up to 1 week. Ideal for making 2-3 days ahead.

17. Mint Julep Punch Bowl

Making individual mint juleps for a crowd is time-consuming and you spend the whole party behind the bar. This punch bowl version solves that completely. All the classic mint julep flavors – bourbon, fresh mint, a little sweetness, plenty of ice – scaled up for a crowd and ready to ladle into silver cups as guests arrive. It looks absolutely stunning on a Derby table and it means you’re actually at the party instead of mixing drinks for two hours. Set it out with a ladle and let guests help themselves. This is how Derby entertaining is supposed to work.

A proper crystal punch bowl with ladle makes this look stunning on a Derby table and doubles up for any summer entertaining you do – genuinely one of the most useful party pieces you can own. I use mine every year.

Serves: 12-15 | Prep: 15 minutes + 30 minutes steeping

Ingredients

• 2 cups bourbon (a good Kentucky bourbon if possible – Maker’s Mark or Woodford Reserve work well)
• 1 cup fresh mint simple syrup (see below)
• 1 cup fresh lemon juice (about 6-8 lemons)
• 4 cups ginger ale or sparkling water, chilled
• 4 cups crushed ice
• Fresh mint sprigs and lemon slices to garnish

For the Mint Simple Syrup

• 1 cup granulated sugar
• 1 cup water
• 1 large bunch fresh mint (about 2 cups loosely packed)

Method

1. Make the mint simple syrup first: combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat, add the mint, and press the leaves down into the syrup. Leave to steep for at least 30 minutes – longer gives a stronger mint flavor. Strain out the mint and cool completely. This can be made up to a week ahead and refrigerated.
2. When ready to serve, combine bourbon, cooled mint simple syrup, and lemon juice in the punch bowl. Stir to combine.
3. Add the crushed ice and stir briefly. Pour the chilled ginger ale or sparkling water over the top and stir very gently just to combine – you want to keep the bubbles.
4. Garnish generously with fresh mint sprigs and lemon slices. Add a silver ladle and serve immediately into julep cups or rocks glasses over more crushed ice.

Make ahead tip: The mint simple syrup and lemon juice can be combined with the bourbon up to 4 hours ahead and kept chilled. Add ice and sparkling water only when ready to serve.

If you want the full Churchill Downs experience, serve in proper silver mint julep cups. They’re the most Derby thing you can put on a table and they keep the drink cold beautifully. Worth every penny for the occasion.

Non-alcoholic option: Replace the bourbon with equal parts strong-brewed green tea, cooled. This gives the same color and a subtle depth that works beautifully with the mint and lemon.

18. Southern Peach Sweet Tea

Not everyone wants bourbon at a watch party and a pitcher of proper Southern peach sweet tea is the most welcoming thing you can put on a Derby table for non-drinkers and designated drivers. This isn’t the supermarket version – it’s steeped black tea sweetened while still hot so it dissolves properly, with a homemade peach syrup that tastes like actual peaches rather than artificial flavoring. It’s the kind of drink that makes people ask what brand it is, and the answer – that you made it yourself – is always satisfying. Fill a big pitcher, add plenty of ice, and set it beside the punch bowl so everyone has something beautiful to drink.

Serves: 8-10 | Prep: 15 minutes + 1 hour chilling

Ingredients

• 6 black tea bags (regular breakfast tea works perfectly)
• 4 cups boiling water
• 4 cups cold water
• 1/2 cup peach simple syrup (see below), or more to taste
• 2 ripe peaches, thinly sliced
• Fresh mint sprigs and lemon slices to serve
• Ice

For the Peach Simple Syrup

• 1 cup sugar
• 1 cup water
• 2 ripe peaches, pitted and roughly chopped (or 1 cup frozen peach slices)

Method

1. Make the peach syrup: combine sugar, water, and chopped peaches in a saucepan over medium heat. Stir until sugar dissolves then simmer for 10 minutes until peaches are very soft and the syrup is fragrant. Mash the peaches lightly with the back of a spoon. Strain through a fine mesh strainer, pressing to extract all the liquid. Cool completely. Keeps refrigerated for up to 2 weeks.
2. Steep the tea bags in 4 cups boiling water for 5 minutes. Remove bags without squeezing them – squeezing makes the tea bitter.
3. While still hot, stir in the peach simple syrup until combined.
4. Add the 4 cups cold water and stir. Refrigerate until fully chilled, at least 1 hour.
5. Serve in a large pitcher over ice with fresh peach slices and mint sprigs. Taste before serving and add more syrup if needed – sweetness preference varies a lot.

Make ahead tip: The tea keeps refrigerated for up to 3 days. Add fresh peach slices and mint just before serving.

Tips for Hosting the Perfect Derby Watch Party

Set up the food before the race starts. The Kentucky Derby runs for about two minutes. Everything should be on the table and guests should have a drink in hand before post time. Plan to have all food ready at least 30 minutes before the race so nobody is in the kitchen when the horses leave the gate.

Make ahead is your best friend. Almost everything on this list can be made the day before. The benedictine sandwiches, Derby pie bars, fudge, and bourbon cake all improve overnight. The pimento cheese gets better every day. Use this to your advantage and spend the morning of the party on presentation, not cooking.

Think in thirds for the spread. A good Derby table has savory bites, a main-ish dish or two, and a dessert section. The pimento cheese, deviled eggs, and charcuterie nachos cover savory. The sliders and wings are the heartier middle section. The cake, cupcakes, pie bars, and fudge cover dessert. Give each section its own part of the table.

Mint juleps are non-negotiable. Whether you make them properly with bourbon, simple syrup, and fresh mint over crushed ice in silver cups, or take a shortcut with a premade mix, having the Derby’s signature drink on the table sets the whole mood immediately.

Lean into the aesthetic. Derby parties are one of the few occasions where going all-in on the theme is encouraged. Florals, pastel linens, a hat or two, silver serving pieces – it all adds up to an occasion that feels special. The food tastes the same but the experience is completely different.

The right serving pieces make everything look better. For a Derby party specifically, a few key items do a lot of the visual work: a crystal punch bowl for the mint julep, silver julep cups for serving, a tiered stand for the sandwiches and cupcakes, and a silver cake stand for the hummingbird cakes or bourbon chocolate cake. None of these need to be expensive – there are great options at every price point on Amazon.

FAQs

When should I start preparing for a Derby watch party?
The Derby is always the first Saturday in May, so start planning about two weeks out. Most of the recipes on this list can be made 1-3 days in advance which makes the day itself much more relaxed. The fudge and Derby pie bars can be made up to a week ahead.

What time does the Kentucky Derby actually run?
The race itself runs at approximately 6:57 PM ET on the first Saturday in May and lasts about two minutes. The broader event – the Kentucky Oaks, coverage, and buildup – starts much earlier in the afternoon. Plan your food to be ready by mid-afternoon so guests can graze throughout.

What is a traditional Kentucky Derby menu?
The most traditional Derby foods are pimento cheese, benedictine sandwiches, deviled eggs, hot browns, burgoo (a thick Kentucky stew), ham, Derby pie, and mint juleps. This list covers most of those bases while adding some crowd-pleasing party food alongside the classics.

Can I make any of these without bourbon?
Yes – the mint julep cupcakes work without bourbon (just add an extra teaspoon of vanilla), the Derby pie bars work without it (add a tablespoon of vanilla and a teaspoon of espresso powder instead), and the wings are delicious with apple juice or peach nectar replacing the bourbon in the glaze.

How much food do I need per person?
For a grazing party spread where food is out for several hours, plan on 6-8 bite-sized pieces per person per hour, plus one or two larger items like the sliders or wings as a more substantial element. For a 2-hour party of 8 people, everything on this list is roughly the right amount.

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