Q: We want several ethnic cuisines at our cocktail hour. But will the tastes complement each other?

A: Don't worry about mixing foods; what's important is to have a variety of dishes or hors d'oeuvres that will please most palates, says Philip Pessin, senior catering manager for the Swissotel in Chicago. "That means meat, seafood, and vegetarian choices." Chicken quesadillas, shrimp spring rolls and mushroom ravioli? Bring it on!

See all questions about food and drink etiquette

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