Prosciutto-Wrapped Dates with Goat Cheese & Honey Drizzle

Sweet, salty, creamy, crispy — this classic combo always wins. Add a chili flake for contrast.

Ingredients

Medjool dates (pitted)
Goat cheese
Prosciutto slices
Honey
Chili flakes (optional)

Directions

1. Preheat oven to 400°F (200°C).
2. Stuff each date with a small amount of goat cheese.
3. Wrap each stuffed date with a strip of prosciutto.
4. Place on a baking sheet and bake for 10–12 minutes until crispy.
5. Drizzle with honey and sprinkle with chili flakes before serving.

Ahi Tuna Tartare on Crispy Wonton Chips

Diced tuna mixed with sesame oil, soy, avocado, and lime, served on fried wonton chips or cucumber rounds.

Ingredients

Sushi-grade ahi tuna (diced)
Sesame oil
Soy sauce
Avocado (diced)
Lime juice
Fried wonton chips or cucumber rounds

Directions

1. In a bowl, combine diced tuna, sesame oil, soy sauce, avocado, and lime juice.
2. Mix gently to combine and chill until ready to serve.
3. Spoon mixture onto wonton chips or cucumber rounds just before serving.

Seared Filet Mignon Bites with Béarnaise Sauce

Bite-sized filet mignon medallions. Topped or served alongside a rich Béarnaise sauce.

Ingredients

Filet mignon (cut into bite-size cubes)
Salt and pepper
Olive oil
Béarnaise sauce (store-bought or homemade)

Directions

1. Season filet cubes with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear filet bites on all sides until browned and cooked to desired doneness.
4. Serve warm with a side of Béarnaise sauce for dipping or drizzling.

Yuzu-Ginger Margarita

The tart, spicy, and exotic profile plays beautifully with the ahi tuna and balances the sweet-salty notes of the dates.

Ingredients

2 oz tequila
1 oz yuzu juice (or fresh lime juice)
0.5 oz ginger syrup
0.5 oz triple sec or orange liqueur
Ice
Salt or sugar for rim (optional)

Directions

1. Rim your glass with salt or sugar, if desired.
2. Combine tequila, yuzu juice, ginger syrup, and triple sec in a shaker with ice.
3. Shake well and strain into a glass over fresh ice.
4. Garnish with a lime wheel or slice of ginger.

Pinot Noir

Pairs best with the Seared Filet Mignon Bites with Béarnaise Sauce

Ingredients

High-quality Pinot Noir wine
Wine glasses

Directions

1. Open the bottle 10–15 minutes before serving to let it breathe.
2. Pour into wine glasses, about 1/3 full per glass.
3. Serve slightly chilled, especially if pairing with red meat.

Off-Dry Sparkling Rosé

Pairs best with the Prosciutto-Wrapped Dates with Goat Cheese & Honey Drizzle

Ingredients

Bottle of off-dry sparkling rosé
Champagne flutes or coupe glasses

Directions

1. Chill the bottle of sparkling rosé thoroughly before serving.
2. Open carefully to preserve bubbles.
3. Pour into flutes or coupe glasses and serve immediately.

Mix & Match Mains

Choose your favorite combinations of mains and sides to impress your guests with variety and flavor.

• Halibut en Papillote with Herb-Wine Butter Sauce
• Thai-Style Swordfish with Lime & Cilantro
• Spicy Harissa-Rubbed Lamb with Yogurt-Tahini Sauce (when putting together the recipe, make sure the lamb is well-done.
• Garlic Chinese Broccoli (Gai Lan) with a Splash of Citrus Soy
• Garlic Rice with Lime & Cilantro
• Butter Rice

Garlic Chinese Broccoli (Gai Lan) with Citrus Soy

Ingredients

Chinese broccoli (gai lan)
Garlic (minced)
Soy sauce
Lime or orange juice
Olive oil or sesame oil

Directions

1. Blanch the Chinese broccoli in boiling water for 1–2 minutes, then drain.
2. In a pan, heat oil and sauté garlic until fragrant.
3. Add the broccoli, then splash in soy sauce and lime/orange juice.
4. Toss to coat and serve immediately.

Garlic Rice with Lime & Cilantro

Ingredients

White or jasmine rice (cooked)
Garlic (minced)
Lime (juice and zest)
Fresh cilantro (chopped)
Olive oil or butter

Directions

1. Heat oil or butter in a pan and sauté garlic until golden.
2. Add cooked rice and stir to combine.
3. Mix in lime juice, zest, and chopped cilantro.
4. Serve warm as a fresh, flavorful side.

Butter Rice

Ingredients

Cooked white rice
Unsalted butter
Salt (to taste)

Directions

1. In a saucepan, melt butter over medium heat.
2. Add the cooked rice and stir until butter is fully absorbed.
3. Season with salt and serve hot.

Spicy Harissa-Rubbed Lamb with Yogurt-Tahini Sauce

Ingredients

Lamb chops
Harissa paste
Greek yogurt
Tahini
Lemon juice
Salt and pepper

Directions

1. Rub lamb with harissa paste and season with salt and pepper.
2. Grill or pan-sear until cooked well-done.
3. In a bowl, mix yogurt, tahini, and lemon juice for the sauce.
4. Serve lamb with the yogurt-tahini sauce on the side.

Coffee & Vanilla Ice Cream

Ingredients

Breyers vanilla ice cream
Freshly brewed coffee

Directions

1. Scoop vanilla ice cream into a small dessert bowl or cup.
2. Pour a few tablespoons of hot coffee over the top.
3. Serve immediately as a simple affogato-style dessert.

After-Dinner Scotch: Johnnie Walker Blue

Ingredients

Johnny Walker Blue Label Scotch
Clean rocks glass
Ice cube (optional)

Directions

1. Pour 1.5 oz of Johnny Walker Blue into a glass.
2. Serve neat or over one large ice cube.
3. Sip slowly to end the evening on a luxurious note.