Uniq Di

Soft Drinks Package

Beer & Wine Package

Two (2) hour timeframe from event start, Well cocktails, first tier wines, and domestic beer

Cocktail, Beer & Wine Package

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Pasta tossed in a creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

Mushrooms stuffed with cream cheese and herbs.

Stuffed Mushrooms

Tropical cocktail with rum, coconut, and pineapple.

Pina Colada

Grilled ribeye served with fries and house salad.

Steak Frites

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Filet Mignon

Crab Cakes

Educated Guess Reserve Napa 2018

Todd's Cabernet-Athena California 2017

Sea Slopes Sonoma Coast 2018

Todd's Pinot Backhouse California 2018

Sbragia Chardonnay Home Ranch Sonoma 2019

Todd's Chardonnay Harken California 2019

Carl Graff Riesling Mosel 2018

Benvolio Pinot Grigio Fruili Italy, 2019

Monkey Bay Sauvignon Blanc, New Zealand 2020

Risata Muscato d'Asti, Italy DOCG

Villa M Rosso Brachetto Italy NV

LaMarca Proseco NV

Place the basmati rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from being sticky.

Rinse the Rice

In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Cook the Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

Sauté the Vegetables

Add the diced red bell pepper, zucchini, and drained chickpeas to the skillet. Stir well and cook for an additional 5-7 minutes until the vegetables are tender.

Add Remaining Vegetables

Sprinkle in the cumin powder, paprika, salt, and black pepper. Stir to combine and cook for another 2-3 minutes to let the flavors meld.

Add Spices

Serve the sautéed vegetable and chickpea mixture over a bed of fluffy basmati rice. Garnish with chopped fresh parsley before serving.

Serve the Dish

Basmati Rice

Water

Chickpeas (canned, drained and rinsed)

Red Bell Pepper (diced)

Zucchini (diced)

Red Onion (diced)

Garlic (minced)

Olive Oil

Cumin Powder

Paprika

Salt

Black Pepper

Fresh Parsley (chopped)

In a large pitcher, combine 1 cup of granulated sugar with 4 cups of carbonated water. Stir gently until the sugar is fully dissolved.

Mix Sugar with Water

Add 1 tablespoon of lemon juice, 1 tablespoon of lime juice, and 1 tablespoon of orange juice to the pitcher. Stir well to combine all ingredients.

Add Juices

Add 1 teaspoon of vanilla extract, 2 tablespoons of cherry syrup, and 3 tablespoons of cola syrup into the mixture. Stir gently to blend the flavors.

Incorporate Flavorings

Fill glasses with ice cubes if desired. Pour the prepared soft drink mixture over the ice, filling each glass to the top.

Prepare Glasses

For an extra touch, garnish each glass with fresh mint leaves, a lemon wedge, and a cherry on top.

Garnish

Carbonated Water

Granulated Sugar

Lemon Juice

Lime Juice

Orange Juice

Vanilla Extract

Cherry Syrup

Cola Syrup

Fresh Mint Leaves

Lemon Wedges

Cherries

Choose one bottle each of Chardonnay, Cabernet Sauvignon, and Pinot Noir, ensuring they are of good quality and from a reputable winery.

Select Your Wines

Place the Chardonnay and Pinot Noir in the refrigerator for at least 2 hours before serving to achieve optimal serving temperatures (Chardonnay: 45-50°F, Pinot Noir: 55-60°F).

Chill the Wines

Pour the Chardonnay into a glass, followed by the Cabernet Sauvignon and Pinot Noir. Allow guests to choose their preferred wine.

Serve the Wines

Choose a variety of domestic beers, including 6 cans of Domestic Lager, 6 cans of Domestic IPA, and 6 cans of Domestic Wheat Beer.

Select Your Beers

Refrigerate the beers for at least 1-2 hours before serving to ensure they are cold and refreshing.

Chill the Beers

Open the cans of beer and pour them into chilled glasses or serve directly from the can. Allow guests to choose their preferred style of beer.

Serve the Beers

Chardonnay

Cabernet Sauvignon

Pinot Noir

Domestic Lager

Domestic IPA

Domestic Wheat Beer

In a large pitcher, combine vodka, rum, gin, sweet & sour mix, and tonic water. Stir well to mix all ingredients thoroughly.

Prepare the Cocktails

Pour the mixed cocktails into individual glasses filled with ice. Add a splash of grenadine to each glass for color and sweetness. Garnish with a lemon slice if desired.

Serve the Cocktails

Place the bottles of Chardonnay and Cabernet Sauvignon in a wine cooler or ice bucket filled with ice and water for about 20 minutes before serving.

Open the bottles and pour into wine glasses. For Chardonnay, chill slightly; for Cabernet Sauvignon, serve at room temperature.

Chill the cans of Domestic Lager and Domestic Ale in a cooler filled with ice for at least 30 minutes before serving.

Prepare the Beers

Fill a large cooler or bucket with ice and place the cans of beer inside. Allow guests to help themselves throughout the event.

Vodka

Sweet & Sour Mix

Tonic Water

Grenadine

Domestic Ale

Brew 1 cup of espresso coffee and allow it to cool for a few minutes before mixing with sugar and liqueur.

Brew Espresso

In a shallow dish, combine the cooled espresso coffee with 2 tablespoons of sugar and 2 tablespoons of coffee liqueur (if using). Stir until the sugar is dissolved.

Mix Coffee Ingredients

In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of sugar until the mixture is pale and creamy.

Whisk Egg Yolks

Gently fold in 16 ounces of mascarpone cheese until fully incorporated and smooth.

Combine with Mascarpone

In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until stiff peaks form.

Whip Heavy Cream

Carefully fold the whipped cream into the mascarpone mixture until just combined, ensuring a light and airy texture.

Fold in Whipped Cream

Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy.

Dip Ladyfingers

In a 9x9 inch dish, arrange a layer of soaked ladyfingers at the bottom, followed by half of the mascarpone mixture. Repeat with another layer of ladyfingers and the remaining mascarpone mixture.

Layer Ingredients

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Chill Tiramisu

Before serving, dust the top with 2 tablespoons of cocoa powder and sprinkle with shaved dark chocolate.

Garnish and Serve

ladyfingers

espresso coffee

sugar

coffee liqueur (optional)

mascarpone cheese

heavy cream

vanilla extract

egg yolks

cocoa powder

dark chocolate (shaved)

In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

Cook the Fettuccine

While the pasta is cooking, heat olive oil in a grill pan over medium heat. Season the chicken breasts with garlic powder, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest before slicing.

Grill the Chicken

In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Make the Alfredo Sauce

In a large mixing bowl, combine the cooked fettuccine, Alfredo sauce, and sliced grilled chicken. Toss gently to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, add a splash of pasta cooking water to loosen it.

Toss Everything Together

Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately.

Serve

Fettuccine pasta

Boneless, skinless chicken breasts

Olive oil

Garlic powder

Black pepper

Butter

Heavy cream

Parmesan cheese, grated

Garlic, minced

Parsley, chopped (for garnish)

Preheat the Oven

Gently clean the mushrooms with a damp cloth. Remove the stems and set them aside. You will use the caps for stuffing.

Clean the Mushrooms

In a mixing bowl, combine the cream cheese, minced garlic, chopped parsley, chopped thyme, grated Parmesan cheese, salt, and black pepper. Mix until well combined and smooth.

Prepare the Filling

Finely chop the reserved mushroom stems and add them to the filling mixture. Stir to incorporate.

Chop the Stems

Using a small spoon or a piping bag, fill each mushroom cap generously with the cream cheese mixture.

Fill the Mushroom Caps

Lightly grease a baking sheet with olive oil.

Prepare the Baking Sheet

Place the stuffed mushrooms on the prepared baking sheet, ensuring they are spaced evenly.

Arrange the Mushrooms

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

Bake the Mushrooms

Allow the stuffed mushrooms to cool for a few minutes before serving. Enjoy warm!

Cool and Serve

Large button mushrooms

Cream cheese

Fresh parsley, chopped

Fresh thyme, chopped

In a blender, combine the white rum, coconut cream, pineapple juice, and ice cubes. Blend on high speed until smooth and creamy.

Blend the Cocktail

If the mixture is too thick, you can add a little more pineapple juice to reach your desired consistency.

Adjust Consistency

Take a chilled cocktail glass or a hurricane glass and pour the blended mixture into it.

Prepare the Glass

Garnish the cocktail with a slice of pineapple on the rim, a maraschino cherry on top, and a few fresh mint leaves.

Serve immediately with a straw and enjoy your refreshing Pina Colada!

White Rum

Coconut Cream

Pineapple Juice

Ice Cubes

Pineapple Wedge

Maraschino Cherry

Rub both sides of the ribeye steaks with olive oil. Sprinkle garlic powder, salt, and black pepper evenly on both sides.

Season the Ribeye

Preheat your grill to high heat. Place the seasoned ribeye steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time according to your desired doneness.

Grill the Steak

Remove the steaks from the grill and let them rest on a plate for 5 minutes to allow the juices to redistribute.

Rest the Steak

Peel and cut the russet potatoes into thin strips to make fries. Soak them in cold water for at least 30 minutes to remove excess starch.