I've been tasked with providing creative hors d'oeuvres for 15 people for a dinner consisting as well of roast beef, lasagna, salad. Any chefs around? I don't want to lose my rep as a talented dabbler in the culinary arts but I'm not used to cooking for parties. How many pounds of hors d'oeuvres is sufficient for 15 people who don't eat like birds? Should I go with hot? I kind of wanted to transcend the antipasto plate but then you lose the nice diversity, so I think it does need to be special and creative. Suggestions to get me started appreciated. BTW, the rest of the meal will be prepared by cooks who have real chops.