Brownies, Cookies or Cheesecake Bites

Chilled Shrimp

Seafood Fondue

Bruschetta

Pork Eggrolls

Stuffed Mushroom Caps

Meatballs

BBQ Pulled Pork

Grilled Chicken Breast

Certified Angus Steak Burger®

Includes: Smothered Beef Steak Tips, Chicken with Champagne Cream Sauce, Mashed Potatoes and Gravy, Wild Rice, Chicken Parmesan, Cod and Lemon Butter, Apricot Dijon Pork Chop, Italian Sausage Lasagna, Gourmet Mac & Cheese, Three Cheese Lasagna, Tasso Ham Mac & Cheese

Woodfire Lunch Buffet

Includes: kettle chips, macaroni & cheese and pasta salad

From the Grille

Light and Easy Buffet

Add soup

Includes: roast beef, smoked turkey, ham, Swiss, American, cheddar, assorted breads, kettle chips and condiments

Lunch Deli Buffet

Add juice

Includes: scrambled eggs, biscuits and gravy, cheddar hash brown casserole, bacon, sausage links, fresh fruit and assorted pastries

The Breakfast Buffet

Add coffee

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

Prepare the Brownie Base

In a medium saucepan, melt 1 cup of unsalted butter over low heat.

Melt Butter

Remove from heat and stir in 2 cups of granulated sugar and 1 cup of brown sugar until combined.

Mix Sugars

Add 4 large eggs one at a time, mixing well after each addition. Stir in 2 tsp of vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together 1 cup of flour, 1 cup of cocoa powder, and 1 tsp of salt.

Combine Dry Ingredients

Gradually add the dry mixture into the wet mixture, stirring until just combined. Fold in 1 cup of chocolate chips.

Mix Dry and Wet Ingredients

Pour the brownie batter into the greased baking pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.

Bake the Brownies

In a large bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy.

Prepare the Cookie Layer

Beat in 2 large eggs one at a time, followed by 2 tsp of vanilla extract.

In another bowl, whisk together 3 cups of flour, 1 tsp of baking soda, and 1 tsp of salt.

Gradually add the dry mixture to the butter mixture, mixing until just combined. Fold in 2 cups of chocolate chips.

Spread the cookie dough evenly over the baked brownie layer in the pan.

Spread on Brownies

Return the pan to the oven and bake for an additional 20-25 minutes or until the cookie layer is golden brown.

Bake the Cookie Layer

In a large bowl, beat 16 oz of cream cheese until smooth and creamy.

Prepare the Cheesecake Mixture

Gradually add 1 cup of granulated sugar and beat until combined. Add 2 large eggs one at a time, mixing well after each.

Mix in Sugar and Eggs

Stir in 2 tsp of vanilla extract and 1 cup of sour cream until smooth.

Add Vanilla and Sour Cream

Pour the cheesecake mixture over the baked cookie layer, spreading it evenly.

Pour Over Cookie Layer

Bake for 30-35 minutes or until the cheesecake is set and lightly browned on top.

Bake the Cheesecake Bites

Allow the dessert to cool completely in the pan. Refrigerate for at least 2 hours before cutting into bites and serving.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

cocoa powder

salt

chocolate chips

baking soda

cream cheese

sour cream

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.

Boil Water

Once the water is boiling, add the fresh shrimp and cook for 2-3 minutes or until they turn pink and opaque.

Cook Shrimp

Remove the shrimp from the pot and immediately transfer them to a bowl of ice water to stop the cooking process.

Chill Shrimp

Once chilled, drain the shrimp and set them aside in the refrigerator until ready to serve.

Drain and Chill

In a mixing bowl, combine 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce.

Mix Sauce Ingredients

Stir the mixture until well combined. Adjust the hot sauce to your desired spice level.

Adjust for Taste

Refrigerate the cocktail sauce until ready to serve.

Chill Sauce

Serve the chilled shrimp on a platter with the cocktail sauce in a bowl on the side.

Plate Shrimp

Garnish with lemon wedges for squeezing over the shrimp before eating.

Garnish

Fresh shrimp (peeled and deveined)

Salt

Water

Ketchup

Horseradish

Lemon juice

Worcestershire sauce

Hot sauce

Lemon wedges

Rinse the shrimp, scallops, crab meat, and lobster meat under cold water. Pat dry with paper towels and cut the lobster into bite-sized pieces.

Prepare the Seafood

In a medium saucepan, combine the dry white wine and minced garlic over medium heat. Bring to a simmer but do not boil.

Heat the Base

Add the heavy cream to the saucepan and stir well. Allow it to heat for 2-3 minutes, stirring occasionally.

Add Cream

Gradually add the Gruyère and Parmesan cheese, stirring constantly until melted and smooth.

Incorporate Cheese

In a small bowl, mix cornstarch with a tablespoon of cold water to create a slurry. Slowly add this to the cheese mixture while stirring, allowing it to thicken.

Thicken the Mixture

Add grated nutmeg, salt, and freshly ground black pepper to taste. Stir well to combine.

Season the Fondue

Add the prepared seafood to the cheese mixture and cook for an additional 5 minutes until the seafood is heated through.

Combine Seafood

While the seafood is cooking, cube the French bread and cut the vegetables into bite-sized pieces.

Prepare Dipping Items

Transfer the fondue to a fondue pot or a heatproof serving dish. Arrange the cubed bread and vegetables around the fondue for dipping.

Serve

Shrimp

Scallops

Crab meat

Lobster meat

Dry white wine

Heavy cream

Garlic cloves, minced

Gruyère cheese, shredded

Parmesan cheese, grated

Cornstarch

Nutmeg, grated

Black pepper, freshly ground

French bread, cubed

Vegetables (such as broccoli, carrots, or bell peppers), cut into bite-sized pieces

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.

Slice the Baguette

Place the slices on a baking sheet and brush each slice generously with olive oil. Sprinkle with salt.

Brush with Olive Oil

Bake in the preheated oven for about 10 minutes or until golden brown and crispy.

Bake

While the crostini are baking, chop the tomatoes into small pieces and place them in a bowl.

Prepare the Tomatoes

Finely chop the fresh basil leaves and mince the garlic. Add both to the bowl with tomatoes.

Add Basil and Garlic

Add balsamic vinegar, salt, and black pepper to the tomato mixture. Stir gently to combine all ingredients.

Season the Mixture

Remove the crostini from the oven and let them cool slightly. Spoon the tomato mixture generously onto each crostini.

Top the Crostini

Serve immediately while the crostini are warm and enjoy your delicious bruschetta!

Baguette

Olive oil

Tomatoes

Fresh basil leaves

Garlic

Balsamic vinegar

Black pepper

In a large skillet over medium heat, add the ground pork. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat.

Cook the Pork

To the skillet with the cooked pork, add shredded cabbage, grated carrot, chopped green onion, minced garlic, and minced ginger. Stir to combine and cook for an additional 3-4 minutes until the vegetables are soft.

Add Vegetables

Stir in soy sauce, sesame oil, salt, and black pepper. Mix well and remove from heat. Allow the filling to cool slightly.

Season the Filling

Place an eggroll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the pork filling onto the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water. Repeat until all filling is used.

Assemble the Eggrolls

In a deep frying pan, heat oil over medium-high heat. Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry the Eggrolls

In a small bowl, mix together sweet chili sauce, rice vinegar, minced garlic, and red pepper flakes until well combined.

Combine Sauce Ingredients

Transfer the dipping sauce to a serving bowl and serve alongside the hot eggrolls.

Ground pork

Shredded cabbage

Carrot, grated

Green onion, chopped

Garlic, minced

Fresh ginger, minced

Soy sauce

Sesame oil

Eggroll wrappers

Sweet chili sauce

Rice vinegar

Red pepper flakes

Preheat the Oven

Clean the mushrooms with a damp cloth, remove the stems, and set the caps aside.

Prepare the Mushrooms

In a skillet over medium heat, add the olive oil and then the Italian sausage. Cook until browned and fully cooked, breaking it apart with a spatula, about 5-7 minutes.

Cook the Sausage

In a bowl, combine the cooked sausage, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are combined.

Mix the Filling

Take the mushroom caps and fill each one generously with the prepared filling mixture.

Fill the Caps

Place the stuffed mushroom caps on a baking sheet lined with parchment paper.

Arrange on Baking Sheet

Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.

Bake the Mushrooms

Remove from the oven, let cool slightly, and serve warm.

Large mushrooms

Italian sausage

Cream cheese

Mozzarella cheese, shredded

Fresh parsley, chopped

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, eggs, chopped parsley, salt, black pepper, and finely chopped onion. Mix well until all ingredients are thoroughly combined.

Combine Ingredients

Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.

Shape Meatballs

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for about 5-7 minutes on each side, or until browned and cooked through. Remove from skillet and set aside.

Cook Meatballs

In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Brownies, Cookies Or Cheesecake Bites

Chilled Shrimp

Seafood Fondue

Bruschetta

Pork Eggrolls

Stuffed Mushroom Caps

Meatballs

Bbq Pulled Pork

Grilled Chicken Breast

Certified Angus Steak Burger®

Woodfire Lunch Buffet

From The Grille

Light And Easy Buffet

Add Soup

Lunch Deli Buffet

Add Juice

The Breakfast Buffet

Add Coffee