Event Planner to Stars: Party Toward '07 in Style

Dec. 29, 2006 — -- Millions of people across the nation will party their way into 2007. Whether they're ringing in the new year with thousands of strangers or with a small gathering of their nearest and dearest, visions of soiled party plans haunt even the most seasoned of holiday hosts.

But, fear not. David Tutera, entertaining expert and party planner to the stars, sat down with ABC News to discuss how to pull off a New Year's celebration that guests will remember for the rest of the year.

Contrary to popular belief, "planning a New Year's Eve party is actually easier than most," explains Tutera. "It's just that the placement of where it falls, after so many celebrations at the end of the year, it becomes a little more daunting and stressful because people are a little bit exhausted of coming up with creative ideas."

Whatever the size, theme or location of your party, Tutera says the key to a successful holiday bash is "a little bit of organization" so you can enjoy your holiday party, not agonize and stress your way through it.

"Keep it simple," says Tutera. That way you can "mingle throughout the party" and "simply be a guest at your own party."

One of the most overlooked, but simplest ways to achieve a successful New Year's soiree is the starting time, Tutera says. Guests should arrive around 8:30 p.m. or 9 p.m. at the latest, he suggests -- slightly later than a typical party.

"When entertaining for New Year's, you want to make sure your guests are celebrating New Year's Eve at the stroke of midnight together," he says. "Therefore, it starts a little bit later … I think that's just a better tactic and a better timeline to a successful New Year's Eve celebration."

What to serve? How to serve it? And when?

Again, simplicity is key. According to Tutera, food should be served in shifts -- hors d'oeuvres with cocktails from 8:30 p.m. to 10:30 p.m., heavier finger food from 10:30 p.m. to a quarter to midnight, and, finally, dessert with champagne at midnight.