Melting pot

Rosè sangria recipe

.5 oz peach vodka .5 oz chambord .5 oz white peach syrup 3 oz Barrymore rose 1 oz sprite 2 raspberries and lemon wheel for garnish Place all ingredients in iced mixing glass except sprite and garnish Put in poco grande glass and add sprite and garnish

Sour patch martini recipe

1 oz absolute 1 oz apple pucker 1 oz watermelon pucker 1 oz strawberry purée 1 oz sweet and sour Prerimmed sugar All ingredients into iced mixing glass an strained into prerimmed martini glass

Rolling Stoned Recipe

1 oz bookers small batch bourbon .5 oz ginger liqueur .5 oz falernum syrup 2 dashes of old fashioned bitters 1 lemon wedge Add ingredients into iced mixing glass and mix with bar spoon, pre garnished brandy snifter Butterfly lemon wedge and ice ball

Yellow curry sauce desc.

a mild yogurt curry sauce that has a lemon kick. It pairs well with salmon and veggies.

Gorgonzola port sauce desc.

a rich and robust blue cheese sauce made with port wine. Pairs well with all steak items and veggies.

Teriyaki glaze sauce descr.

classic teriyaki with hints of garlic, ginger and onion. Pairs well with chx, steak and shrimp.

Ginger plum sauce descr.

A sweet and sour sauce that has hints of red and green bell pepper. Pairs well with chx and pork.

Mezzacorona Pinot Grigio

A white wine with an Elegant fresh flavor of Crisp green apple and honeysuckle notes

Charles Smith Velvet Devil Merlot

Full density with dark fruit flavors

Green goddess sauce descr.

Green goddess - our house favorite! Made with sour cream, cream chz, fresh chives, onion and parsley. Pairs well with ginger plum sauce and makes a great stuffed mushroom (usage depending upon cooking style)

Grill cooking style and times

Grill: Inside circle for searing: Beef and Seafood = 2 mins per side Pork and Poultry = 3 mins per side Pasta and Veggies = 4 minutes per side Outside edge for slower cooking: Add one minute to above cook times tip: "Depending on the wellness you prefer your steak 1 minute per side in the center will give you a nice medium. Also please refrain from adding any sauces or seasonings directly to items on the grill as it will cause an excessive amount of smoke."

Salad presentation

Introduce garlic and wine seasoning Sell retail Remove cheese pot Check back

How to greet a table

Introduce yourself and acknowledge any celebrations Introduce four course and that they can pick and choose which ones they participate in Menu items priced per portion and portioned per person Popular selections and local selections Shared experience due to one cooktop Beverage suggestion

4 speciality cocktails

Love martini-Malibu rum, peach schnapps, cranberry juice, fresh strawberries Whiskey thistle-Jameson whiskey, white peach, raspberries, lemon, sprite Yin Yang Martini- Godiva white chocolate liqueur,svedka vanilla vodka, icecream, chocolate shavings Lemon berry mojito-bacardi lemon, wild berry purèe, mint leaves, lime, club soda

White Zinfandel Behringer description

Pink colored white wine with a. Fresh red berry,citrus flavor with subtle hints of nutmeg

Raspberry lemon drop martini recipe

1 oz whipped vodka 1 oz citrus vodka .5 oz raspberry vodka 1.5 oz of sweet and sour .25 oz raspberry syrup Lemon twist Sugar rim Add all ingredients except raspberry syrup into mixing glass with ice Strain into martini glass with sugar rim and lemon twist garnish.

Proper cheese burner settings

1-3(base drop)-1 (after giving warnings)

Proper chocolate burner settings

3(pot on)-1 (after 2 min check)

2 white wines

Beringer, white Zinfandel, California Mezzacorona pinot Grigio, vigneti Della dolomiti Italy

Bouillion cooking style and times

Bouillion styles: Beef, Pork and Poultry = 2 mins Seafood, Pasta and Veggies = 1.5 mins tip: "If you are worried about it the longer you leave it in the cooking style, the more flavor it will get."

Proper entree burner settings

Bouillon-3 and grill or Bourg.- 2.5

Bourguignonne cooking style and times

Bourguignonne: Pork and Poultry = 2.5 mins Seafood and Veggies = 2 mins Beef: = 1.5 minutes Pasta and Sausage = 1 min tip: "If you batter any of the items please double the time. Also keep the item from touching the bottom of the pot for at least 30 seconds before letting go of the fondue fork so the batter wont stick.

Chocolate presentation

Bring choc menu 1/2 way through entree Verbalize # portions per pot Sell after dinner drinks like espresso or grand mornier Proper removal of entree Let chocolate warm up for two minutes

2 red wines

Charles smith merlot velvet devil, Columbia valley Washington Zen of Zin Zinfandel California

Entree presentation

Cooking style-sauces and batters-entrees and veggies-cook times- pause for questions-reminders- plates Explain everything thoroughly Platter to pot to plate Refill if broth ever goes below a half.

4 craft beers

Corona UFO Michelob ultra Bud light

Zen of Zin Zinfandel

Red wine with fruit flavors like blackberry and rasberry and a hint vanilla chocolate and coffeee.

Cheese presentation

Say every aspect of what you are dropping Offer additional dippers if running low Explain dippers and give cheese reminders Lower burner to 1 after dropping cheese Checkback

Proper beverage services

Understand wine by the glass and wine by the bottle Can name four specialty cocktails and four beers Ask for ID (younger than 40) Brings drink order out correctly