Cocktail parties represent about 85 per cent of how Canadians entertain between late October and through the Christmas season, says chef and caterer Trish Magwood.

"There seem to be two different styles of parties being thrown this year," says Magwood, who owns Dish Cooking Studio in Toronto. It incorporates a catering company, cooking school, boutique kitchen store and a cafe.

"As caterers we find clients who want us to provide the food and servers, while the others want us to set up food stations so their guests can enjoy a food experience.

"So if we are setting up a pad Thai station and putting the food in a Chinese takeout box, the client wants their guests to interact and get that experience," Magwood explains.

There are also two very distinct types of client, she says. Someone might be a very formal corporate-type person and their comfort zone is a traditional sit-down dinner.

"Whereas if you are a casual jean-wearing person working in a creative industry and the thought of a sit-down dinner stresses you out, you should have a standup cocktail party."

Space also figures into the success and smooth running of a party, Magwood says.

"If you are living in a 500-square-foot condo, that is definitely going to dictate the number of invitations as well as the food to serve, especially if you have an apartment-size oven in the kitchen where everyone is standing in the same space as you."

Magwood says food stations work well in small spaces. "You pick a menu where everything is ready, so the hosts can mingle with their guests."

She is a strong proponent of casual entertaining to smooth the rough edges of today's hectic lifestyles.

"Entertaining can be just having your neighbours over on a Tuesday night," she says. "I think the word entertaining has got a bad rap over the years because people still think of it as puffed pastry from scratch and two days in the kitchen."

But to Magwood, "it's all about being able to entertain, to meet and greet with your family and friends within the reality of what we are doing."

When she shops for a party she's catering or for her own parties, she chooses to buy her supplies from small owner-operator-type shops.

"You know you are getting expertise, information and quality," she says. "I don't believe people should be buying ready-made packages of God knows what they find in the bottom of a freezer at a superstore."

So shrimp rings won't appear on her shopping list.

"I think there is nothing wrong with shortcuts so long as it good-quality cheese, breads and olives or whatever, and don't compromise."

When it comes to party drinks, Magwood is encouraged by the latest trend in educating wine drinkers.

"People want to know more about wine, and it's fun and no longer intimidating to ask a sommelier or expert about what to drink."

Also very popular is craft beer, especially those made by small brewing operations throughout Canada.

"For a lot of men and some women, that is their signature drink at the beginning of a party."

That is another entertaining trend, what Magwood dubs "the welcoming drink at a party."

"The signature drink, whether it be a martini or a sparkling wine, kind of kicks off a party regardless of how casual it is," she says. "It sets the tone for the rest of the night."

Magwood's first cookbook "Dish Entertains" (HarperCollins) is now available, It includes recipes, menus and tips for busy cooks.

Tips from Toronto caterer Trish Magwood on staging a successful cocktail party:

-Use interesting vases, bowls, plates and containers to display hors d'oeuvres. For example, place crudites in a tall square vase.

-Shot glasses, martini glasses and espresso glasses can double as vessels for shrimp cocktail, a sip of soup or for serving chocolate mousse.

-When shopping in a dishware store, stock up on inexpensive white square plates and platters. Look to Asian stores for vessels like soy sauce bowls and ceramic wonton spoons.

Chef-caterer Trish Magwood, a graduate of the Peter Kump's New York Cooking School and owner of the Dish Cooking Studio in Toronto believes in simplicity in cuisine.

Here from her book "Dish Entertains" are simple but creative sample recipes from the hors d'oeuvres section.

Smoked Salmon Bread Sticks

With Caper Cream Cheese

125 g (4 oz) cream cheese, softened

50 ml ( 1/4 cup) capers, drained

50 ml ( 1/4 cup) finely diced red onion

30 ml (2 tbsp) lemon zest

Salt and pepper

20 good-quality very thin bread sticks

10 to 15 slices smoked salmon, cut in half lengthwise

In a food processor, pulse cream cheese, capers, onion and lemon zest until combined. Season with salt and pepper to taste.

Shortly before serving, spread about 5 ml (1 tsp) cream cheese mixture on bottom quarter of each bread stick. Wrap a strip of smoked salmon around cream cheese.

Makes 20 servings.

Fresh Thai Salad Rolls With Sake-Lime Dip

Sake-Lime Dip

50 ml ( 1/4 cup) sake or mirin

50 ml ( 1/4 cup) lime juice

5 ml (1 tsp) sambal oelek chili paste

45 ml (3 tbsp) finely chopped green onion

30 ml (2 tbsp) sugar

30 ml (2 tbsp) grapeseed or canola oil

Kosher salt

Rolls

500 g (1 lb) rice stick (vermicelli) noodles

Leaves from 1/2 bunch Thai basil

1 medium carrot, peeled and julienned

1 mango, peeled and julienned

1 red bell pepper, julienned

1/2 English cucumber, peeled and julienned

125 ml ( 1/2 cup) cashews, toasted and crushed

10 rice paper wrappers (each 25 cm/10 inch)

Sake-Lime Dip: In a bowl, whisk together sake, lime juice, chili paste, green onion and sugar. Slowly whisk in oil until dip emulsifies. Season with salt to taste and set aside.

Soak noodles in hot water until tender, about 10 minutes. Drain.

Meanwhile, prepare vegetables and set up an "assembly line," laying out all the Thai roll ingredients. Place a clean towel on your work surface.

Fill a shallow pan with hot water. Soak 1 rice paper wrapper in hot water until soft and pliable, about 30 seconds. Place rice paper wrapper on tea towel and pat dry. Along the bottom third of the wrapper, place a small amount of noodles, Thai basil, julienned vegetables and cashews. Keeping the rice paper taut, fold ends in first, then tightly roll up into a cigar shape.

Soak and pat dry another rice paper wrapper and wrap it around the completed roll. This will give the roll strength and make it easier to cut. Cover roll with a damp towel. Make more rolls with remaining ingredients.

Keep them covered with a damp towel. Cut each roll in 4 or 5 small pieces using a very sharp knife. Serve with Sake-Lime Dip.

Makes 20 servings.