Dinner Entrée Selections

Check Your Date

The Events Team

Questions, Answered

Beer & Wine Package

OPEN BAR · TWO-HOUR SERVICE · PER PERSON

Open Bar

FIRST COURSE — CHOOSE ONE SIDES — ONE STARCH & ONE VEGETABLE DESSERT — CHOOSE ONE

The Plated Luncheon

Brunch, Two Ways

SWEET FINISHDesserts

Off-Menu Favorites

Appetizer Trays

Butlered Hors d'Oeuvres

THE SIMPLER POUR

Brunch Additions

SIDES — ONE STARCH & ONE VEGETABLE

VEGETARIAN

SEAFOOD

BEEF & PORK

CHICKEN

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder.

Prep and season

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, place chicken skin-side down, spaced so they don’t touch. Cook without moving 7–9 minutes until skin is deep golden brown and releases easily. Flip and cook 3 minutes more.

Sear

If thighs are thick, transfer the skillet to a preheated 400°F (200°C) oven for 8–10 minutes until internal temperature reaches 165°F (74°C). Alternatively lower heat to medium and cover, cooking an additional 8–10 minutes on the stovetop. Transfer cooked chicken to a plate and tent loosely with foil to rest.

Finish in oven (optional) / keep on stovetop

Return skillet to medium heat. Add 2 tbs unsalted butter and the finely chopped shallot. Sauté 1–2 minutes until softened, then add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 1/2 cup dry white wine (or 1/2 cup chicken stock) to deglaze, scraping up browned bits with a wooden spoon. Let reduce by half (about 2–3 minutes). Add 3/4 cup low-sodium chicken stock and 1 tbs fresh lemon juice, bring to a gentle simmer and reduce 2–3 minutes until slightly thickened. Stir in 1 tbs cold unsalted butter, 2 tbs chopped parsley and 1 tsp fresh thyme leaves. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Make pan sauce

Return the rested chicken to the skillet for a minute to warm and coat with sauce, or spoon sauce over plated chicken. Garnish with extra chopped parsley and serve immediately.

Serve

Place the cubed Yukon Gold potatoes and 4 garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes.

Cook potatoes and garlic

Drain potatoes and garlic well and return to the hot pot to dry for 1–2 minutes over low heat, shaking the pot occasionally. Add 3 tbs unsalted butter and 1/2 cup whole milk. Mash with a potato masher or ricer until smooth and creamy. If needed, add more milk a tablespoon at a time to reach desired consistency.

Drain and mash

Season with 1 tsp salt and 1/2 tsp black pepper, stir in 1 tbs sliced chives if using. Taste and adjust seasoning. Keep warm until serving.

Season and finish

Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine 3 carrots cut into sticks, 2 cups broccoli florets and 1 sliced red bell pepper. Drizzle with 2 tbs olive oil, sprinkle with 3/4 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried rosemary or thyme. Toss to coat in a single layer.

Prep and toss

Roast in the preheated oven for 18–22 minutes, tossing halfway through, until vegetables are tender and edges are caramelized.

Roast

Remove from oven, taste and adjust seasoning if needed. Transfer to a serving dish and serve alongside the chicken and mashed potatoes.

Finish and serve

boneless skin-on chicken thighs

kosher salt

black pepper

garlic powder

olive oil

unsalted butter

shallot, finely chopped

garlic, minced

dry white wine or low-sodium chicken stock

low-sodium chicken stock

fresh lemon juice

fresh parsley, chopped

fresh thyme leaves

cold unsalted butter, cubed (for finishing sauce)

Yukon Gold potatoes, peeled and cut into 1–1.5-inch cubes

garlic cloves

whole milk

salt

chives, thinly sliced (optional)

carrots, cut into 1/2-inch sticks

broccoli florets

red bell pepper, sliced

dried rosemary or thyme

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round or square baking pan and line the bottom with parchment paper for easier release.

Prep

Place the chopped pitted dates in a small bowl. Stir in the hot water and 1/4 teaspoon baking soda, then let sit 10 minutes until the dates soften and the mixture is syrupy. Stir to mash slightly; set aside to cool to warm.

Soak the dates

In a medium bowl whisk together 1.5 cups all-purpose flour, 3/4 cup granulated sugar, 1.5 teaspoons baking powder, and 1/2 teaspoon salt until evenly distributed.

Combine dry ingredients

In a separate bowl whisk the 2 large eggs lightly, then whisk in 6 tablespoons melted butter, 1/2 cup whole milk, and 1 teaspoon vanilla extract until smooth.

Combine wet ingredients

Make a well in the dry ingredients, pour in the wet mixture and gently fold with a spatula until mostly combined. Fold in the softened date mixture (including any liquid) and 1/2 cup chopped nuts and 1 teaspoon lemon zest if using. Stir just until evenly distributed — do not overmix.

Bring batter together

Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter). Rotate the pan halfway through baking for even browning.

Bake

Remove the cake from the oven and allow to cool in the pan 10 minutes. Run a knife around the edges, invert onto a wire rack, remove parchment, then right-side-up and cool completely (about 30–40 minutes) before serving or glazing.

Cool

While the cake cools, make the quick caramel: In a small saucepan over medium heat melt 1 tablespoon butter with 1/4 cup light brown sugar, stirring until the sugar dissolves. Carefully stir in 2 tablespoons heavy cream and a pinch of salt. Bring to a gentle simmer for 1 minute, then remove from heat and let cool slightly to thicken.

Drizzle the warm caramel over slices of the cooled date cake just before serving.

all-purpose flour

granulated sugar

baking powder

unsalted butter, melted and slightly cooled

large eggs

vanilla extract

pitted Medjool dates, chopped

hot water

baking soda (for soaking)

chopped toasted walnuts or pecans (optional)

lemon zest (optional)

light brown sugar

heavy cream

butter

pinch salt

Appoint the Event Manager as the single point of accountability. Assign the Logistics Coordinator, Programming Lead, Sponsorship Lead, Marketing Lead, and Volunteer Manager. Confirm roles and primary responsibilities in writing and record emergency contact details for each.

Assemble core team

Schedule a 90-minute kickoff meeting within 72 hours of team formation. Share the event objectives, target audience, key dates, draft budget and any pre-existing constraints. Capture decisions and assign owners for each major area.

Kickoff meeting

Create a RACI matrix identifying who is Responsible, Accountable, Consulted and Informed for each major deliverable (venue, budget, programming, sponsorship, marketing, operations). Circulate and get sign-off from the Event Manager.

RACI / decision matrix

Build a detailed event timeline from kick-off to post-event wrap-up. Break down by weeks and days for the last 8 weeks. Include milestones: venue contract signed, program finalized, ticket launch, marketing pushes, final walk-through, load-in, event days, pack-out.

Develop timeline

Use the budget spreadsheet to list all income (tickets, sponsorships) and expenses (venue, AV, catering, staffing, marketing, contingencies). Assign owners to each line item and set monthly review dates. Include a contingency of at least 10%.

Create budget

Prepare a venue contract template and sample speaker contracts. Draft vendor agreements (catering, AV). Store these in a shared folder with version control and set permission levels for editing.

Secure key documents

Choose and configure a registration/ticketing platform. Create ticket types, pricing, promo codes, capacity limits, and refund policy. Test the full registration flow end-to-end.

Set up registration

Create a communications calendar mapping email, social, PR and partner outreach. Assign owners and deadlines for each campaign. Draft email templates for save-the-date, invites, confirmations, reminders and post-event follow-up.

Communications calendar

Inventory required AV: microphones (handheld, lavalier), mixers, speakers, projectors, screens, backup laptops, cables and adapters. Document technical riders for speakers and confirm on-site tech support schedule and contact information.

AV and technical plan

Draft a catering plan that includes menu options, service style (buffet, plated), quantities, vegetarian/vegan/gluten-free options and labeling. Collect dietary requirements during registration and confirm final headcount with caterer 7 days before the event.

Catering and dietary needs

Produce a floor plan with booth locations, stages, registration desks, restrooms, emergency exits and accessible routes. Design signage for wayfinding and sponsor recognition. Schedule print and delivery timelines.

Signage and layout

Create a security and first-aid plan including crowd management, emergency evacuation procedures, and contact info for local emergency services. Build a staffing schedule with shift times, roles, check-in/check-out procedures and training sessions for volunteers.

Safety and staffing

Finalize sponsor packages and outreach materials. Assign Sponsorship Lead to contact prospects, negotiate deliverables and secure signed agreements and payments. Coordinate sponsor branding and activation requirements with operations and marketing.

Sponsor outreach

Send speaker briefs and contracts. Collect bios, headshots, AV requirements and session descriptions. Schedule speaker rehearsals or tech checks and confirm arrival times and speaker liaison assignments.

Speaker management

Identify required permits and insurance for the venue and activities. Submit permit applications early, obtain certificates of insurance from vendors where required, and file copies with the Event Manager.

Permits, insurance and compliance

Execute the communications calendar: send confirmations and logistical emails, issue pre-event reminders (travel, tickets, health/safety), provide on-site guidance (transport, check-in), and post-event thank-you and feedback surveys.

Attendee communications

Conduct a full-site walk-through with venue, AV, catering and security 3-5 days before the event. Verify floor plan, load-in routes, power availability and emergency access. Produce a punch list and assign owners for fixes.

Final checks and walk-through

Run a complete tech rehearsal with key speakers and AV staff at least 1 day before the event. Confirm mic levels, slide transitions and any streamed elements. Prepare backups for critical files and contacts.

Rehearsals and tech checks

Execute check-in, volunteer shifts, stage management and sponsor activations per the staffing schedule. Hold brief morning stand-ups with leads to confirm the day's priorities, attendee numbers and any changes. Maintain a single incident log for issues and resolutions.

Day-of operations

Conduct a debrief within 7 days: collect attendee feedback, review budget vs actual, capture lessons learned, return vendor equipment, reconcile payments and prepare a post-event report with recommendations for next time.

Post-event wrap-up

Event Manager (lead)

Logistics Coordinator

Programming/Content Lead

Sponsorship & Partnerships Lead

Marketing & Communications Lead

Volunteer/Staff Manager

Event planning timeline (detailed)

Budget spreadsheet

Venue contract template

Floor plan / site map

Registration platform / ticketing

AV equipment list (mics, speakers, projectors)

Catering plan

Signage & wayfinding

Security & first-aid plan

Staffing & volunteer schedule

Sponsor packages / materials

Speaker briefs & contracts

Attendee communications (email templates)

Permits & insurance certificates

Preheat the oven to 350°F (175°C). Line an 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides to lift the finished bars out.

Prepare

In a medium bowl, whisk together the flour, powdered sugar and salt until evenly combined.

Cut the cold unsalted butter into small cubes. Using a pastry cutter, two forks or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in the vanilla extract until distributed.

Press the mixture evenly into the prepared pan, using the bottom of a measuring cup to compact and smooth the surface to an even layer about 1/2 inch thick.

Bake for 18–22 minutes, or until the edges are just turning golden and the center is set. Remove from oven and allow to cool slightly while you make the lemon curd. Do not remove from the pan.

In a medium heatproof bowl, whisk together the whole eggs, yolks and granulated sugar until smooth and slightly pale.

Whisk in the fresh lemon juice and lemon zest until fully combined.

Set a medium saucepan with 1–2 inches of water over medium heat to make a gentle simmer (double-boiler method). Place the bowl with the lemon mixture on top of the saucepan, making sure the bottom of the bowl does not touch the water.

Stir the mixture constantly with a heatproof spatula or whisk for 6–10 minutes as it warms. The curd will thicken gradually; you’re aiming for a temperature of about 170°F (77°C) or a custard-like consistency that coats the back of a spoon.

Remove the bowl from the heat. Immediately add the cold cubed butter a few pieces at a time, whisking until each addition is fully incorporated and the curd is smooth and glossy. Stir in the 1/8 tsp salt.

Pour the hot lemon curd evenly over the still-warm shortbread base, spreading to the edges. Return the pan to the oven and bake for 8–10 minutes more to set the filling. The curd should be slightly jiggly but mostly set.

Remove from oven and allow to cool to room temperature on a wire rack for at least 1 hour. For best slices, chill for 2 hours or up to overnight.

If chilled, remove the lemon bars from the refrigerator about 15–20 minutes before topping so they come slightly closer to room temperature.

Preheat your oven to 325°F (160°C) if you plan to bake the meringue briefly to set it; alternatively use a kitchen blowtorch for a browned finish without re-baking.

In a very clean, dry bowl, combine the egg whites and cream of tartar. Using an electric mixer on medium speed, whip until soft foamy peaks form.

Gradually add the 3/4 cup granulated sugar, about 1 tablespoon at a time, while continuing to beat. Increase speed to high and whip until glossy stiff peaks form and the sugar is fully dissolved (rub a little between your fingers to check for grittiness). Add the 1/2 tsp vanilla and whip briefly to incorporate.

Using a spatula or piping bag, spread or pipe the meringue over the chilled lemon layer in an even layer or decorative peaks, making sure to seal the meringue to the edges to prevent weeping.

To set and lightly brown the meringue: Option A (oven): Bake at 325°F (160°C) for 6–8 minutes until the tops are pale gold. Option B (torch): Use a kitchen torch to carefully brown the peaks until evenly toasted. Allow the meringue to cool for 10–15 minutes.

Optional: Sprinkle the very top with the 1/2 tsp finely grated lemon zest for a fresh aromatic finish.

Use the parchment overhang to lift the bars from the pan. Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges. Serve chilled or at cool room temperature.

powdered sugar

fine sea salt

large egg yolks

lemon zest

unsalted butter (cold, cubed)

large egg whites

cream of tartar

finely grated lemon zest (optional, for garnish)

Place beer and wine bottles in coolers or beverage tubs. Add ice around bottles to ensure even chilling. Aim for beers at 38–45°F (3–7°C) and whites/sparkling at 42–50°F (6–10°C). Reds can be kept slightly cooler than cellar temp (55–60°F / 13–16°C) if no separate storage; otherwise keep at room temp in a shaded area.

Chill and prepare beverages

Position beverage tubs within easy reach of the service area. Arrange wine glasses, beer openers, corkscrew, and serving trays nearby. Place buckets/tubs on stable surfaces to avoid spills.

Set up service station

Slice lemons and limes into wedges and place in a small bowl or tray for guests who prefer a garnish. Set sparkling water and mixers to the side for guests who want lighter options or to split wine with sparkling water (spritz).

Garnishes and mixers

Open beers as requested using bottle openers; open wine bottles with corkscrew and pour by the glass. Keep an eye on inventory and replenish tubs with fresh ice and bottles from backup stock as needed. Offer non-alcoholic options and water prominently.

Serve and monitor

Keep any remaining opened wine bottles recorked and stored in a cool place. Dispose of emptied bottles/cans in appropriate recycling containers. Ensure compliance with local alcohol service laws (ID checks, responsible service).

Safety & storage

Place non-alcoholic beers and canned sodas in a separate tub with ice to avoid cross-contamination with alcoholic beverages. Set cocktail napkins and straws next to glasses for easy access.

Dinner Entrée Selections

Check Your Date

The Events Team

Questions, Answered

Beer & Wine Package

Open Bar

The Plated Luncheon

Brunch, Two Ways

Sweet Finishdesserts

Off-menu Favorites

Appetizer Trays

Butlered Hors D'oeuvres

The Simpler Pour

Brunch Additions

Sides — One Starch & One Vegetable

Vegetarian

Seafood

Beef & Pork

Chicken