We hope you enjoyed A Night at the Oscars! 

Here are the recipes from the evening to help you recreate the event!


Event Info



Meet the Managers

Employee Information

What is a Theme Dinner?

Red Carpet Fashion


Behind the Scenes

Chicken Littles

Original Yield – 24      



.25 cups soy sauce

2 tbs brown sugar

1 tbs gingerroot

Orange zest from ½ an orange

.25 tsp ground coriander

.25 tsp curry powder

1 tsp minced garlic

12 oz boneless skinless chicken breast

1 can water chestnuts



1. To make marinade: combine soy sauce, brown sugar, gingerroot, orange zest, coriander, curry, and garlic in a small bowl (set aside)

2. Cut chicken breasts into bite sized pieces

3. Cut water chestnuts in half

4. Combine chicken, water chestnuts, and marinade in a shallow glass baking dish, or a heavy large resealable bag

5. Mix well and coat chicken and water chestnuts with marinade

6. Marinate in refrigerator for at least 1 hour (overnight for better flavor)

7. Secure a piece of chicken and water chestnut with a  toothpick

8. Place on a wire rack on a baking dish (to prevent soaking the chicken in bacon drippings)

9. Bake at 400 degrees for 20-25 minutes

10. Serve warm



Olive Bruschetta

Original Yield – 16    



.5 cups grated Romano cheese

.5 cups chopped pitted green olives

.5 cups roasted red peppers

2 tsp olive oil

.5 tsp dried basil

16 slices French bread



1. Toast the French bread slices until crisp

2. In a small bowl, combine the first 5 ingredients

3. Top each bread slice with 1 tbs of mixture



Cucumber Pates

Original Yield – 75   



8 oz cream cheese

4 oz sour cream

1 oz ranch dressing mix

3 cucumbers

1.5 oz dill weed

Smoked salmon to taste



1. Allow cream cheese to soften

2. Add enough sour cream to make desired consistency for piping

3. Mix in 1 small package < xml="true" ns="urn:schemas-microsoft-com:office:smarttags" prefix="st1" namespace="">Hidden Valley (dry) Ranch Dressing mix

4. Add finely chopped salmon

5. Once set, pipe mixture on thinly sliced cucumbers

6. Sprinkle cucumber with dill weed

7. Refrigerate overnight and serve



Lamb Lollipop

Original Yield – 7



7 lamb legs

1 tbs minced garlic

.5 oz cooking wine

2 tbs dales sauce

2 tbs olive oil



1. In a large skillet on medium heat add dales sauce, wine, and garlic to make the marinade

2. Let the marinade cool

3. Let lamb marinade overnight

4. Sear lamb for 4 minutes on each side in a skillet with marinade on high heat

5. Put in oven at 350 degrees and top with skillet juices

6. Bake for about 30 minutes changing the oven setting to convection roughly 20 minutes into the cooking process

7. Slice the rack and serve hot




Original Yield - 1   



1 oz couscous

1 tsp water

Parsley flakes for decoration



1. Boil water in a sauce pan

2. Remove water from heat and add the couscous

3. Let sit for 5 minutes to absorb the water

4. Sift the couscous with a fork to remove lumps

5. Garnish with parsley 



Veggie Skewers

Original Yield – 4    



12 cherry tomatoes

8 mushrooms

8 oz red pepper

8 oz green pepper

.25 cups Italian dressing



1. Cut peppers into large diced sized chunks

2. Place vegetables on skewers

3. Grill and baste with dressing

4. Serve warm with couscous



Braveheart Salad

Original Yield – 6    



8.5 oz romaine lettuce

.75 cups parsley

7 oz hearts of palm

8 oz artichoke hearts

18 cherry tomatoes

1.5 oz parmesan cheese



1. Place romaine on a platter and toss with parsley tops

2. Cut hearts of palm into bite sized pieces

3. Arrange lettuce on a plate and top with hearts of palm, artichoke hearts, shaved parmesan cheese, and dressing


Salad Dressing


.25 cups balsamic vinegar

.25 cups extra virgin olive oil

Salt and pepper to taste

2 garlic cloves



1. Blend oil and vinegar together

2. Slowly add garlic

3. Salt and pepper to taste



Pomegranate Mocktail

Original Yield – 6    



18 oz pomegranate juice

18 oz sprite

1.8 oz green grapes



1. Place two grapes on each toothpick

2. Freeze grapes for a minimum of a few hours

3. Pour 3 oz of pomegranate juice and 3 oz of sprite into a glass

4. Garnish with grapes upon serving



Snap Peas

Original Yield – 4    



8 oz snap peas

1 tbs butter

.25 tsp salt

.25 tsp pepper

.5 oz shallots

.5 tbs garlic



1. Sauté peas, garlic, and sliced shallots in melted butter over low heat

2. Season too taste with salt and pepper



Seasoned Pork Tenderloin

Original Yield –6



24 oz pork tenderloin  

12 oz red wine vinegar

4 oz butter

2 tbs worcestershire sauce

2 tsp seasoned salt

2 tsp dried parsley flakes

1.5 tsp dried oregano

1 tsp garlic powder

.25 tsp pepper



1. In a sauce pan combine the last 8 ingredients, cook for 3 minutes or until butter is melted

2. Place tenderloins into baking dish and pour sauce over toop (after marinade has been brought down to room temperature)

3. Let stand overnight

4. Bake at 350 degrees for 45-60 minutes or until center reaches 160 degrees, basting with herb sauce frequently

5. Let stand for 5 minutes before cutting



Mustard Sauce

Original Yield-6



2.53 oz mayonnaise

2.85 oz sour cream

1.5 tbs mustard powder



1. In a small bowl combine mayonnaise, sour cream, and mustard powder, mix well

2. Chill until time to serve



Sweet Potatoes

Original Yield-8



1.75 lbs sweet potatoes

.5 cups heavy cream

3 tbs brown sugar

2 tbs bourbon

2 tbs molasses

.5 tsp salt

.25 tsp pepper



1. Preheat oven to 350 degrees

2. Place potatoes on foil lined baking sheet

3. Bake until tender and start to ooze sugary syrup (about 1 hour 15 minutes)

4. Remove from oven and let sit until cool enough to handle

5. But a slit down each potato and scoop flesh into a large bowl    

6. Discard the skins

7. Add bourbon, brown sugar, molasses, salt, and pepper to taste

8. Add cream slowly to reach the correct consistency

9. Beat on high until smooth

10. Pipe onto sheet pans lined with wax paper

11. Store over night

12. Reheat in oven



Godfather Pizza

Original Yield-2



1 tomato

6 oz feta cheese

2 tbs pine nuts

1 tsp fresh rosemary


Pizza Directions

1. Prepare crust in advance

2. Roll dough into small pizzas

3. Layer thinly sliced tomatoes on the crust

4. Top with crumbled feta, roasted pine nuts, and fresh rosemary

5. Spray baking sheet to prevent pizza stickage

6. Bake at 450 degrees until crust beings to brown



Pizza Crust

Original Yield – 4 personal pizzas



4.5 cups flour

Salt to taste

.1 package rapid rise yeast

1 tbs olive oil

.5 cup water


Crust Directions

1. In a food processor, mix 1 cup flour, 1 tsp salt, and 1 package of rapid rise yeast

2. Mix in 1 cup warm water (about 105 degrees)

3. Add 1 tbs olive oil and up to 3 ½ cups clour (1/2 cup at a time) until dough is workable

4. Knead with slight amount of flour and let rise for 1 hour



Sunrise Shortbread

Original Yield-16



8 oz of mascarpone


16 shortbread

1 pint strawberries



1. Scoop a tsp of cheese into the center of shortbread cookie

2. Top with a fanned strawberry




Original Yield-12



4 oz unsalted butter

8 oz dark brown sugar

1 egg

Salt to taste

.125 tsp baking soda

.5 tsp baking powder

1 tsp vanilla extract

16 oz chocolate chips

8 oz flour

.1 oz frosting



1. Preheat the oven to 350 degrees

2. Butter and flour 8x8 pan

3. Whisk butter and sugar in bowl

4. Add egg and vanilla and whisk

5. Add flour, baking soda, baking powder, and salt then mix

6. Pour into pan spread evenly and bake 20-25 minutes or until toothpick comes out clean

7. Allow to cool, cut into squares, and then dip into melted chocolate chips

8. Cool again then decorate as desired