Round up the cowboys! It was western-themed night for an employee appreciation party for one of our very best clients recently. The entrance of the ballroom was decked out, adorned with wagon wheels and cacti, to greet guests as they entered the wild west.

Inside the saloon, the rustic wooden tables were decorated with cowboy boots and flowers.

Bartenders and staff dressed up in blue jeans, denim aprons, bandannas and cowboy hats to welcome attendees.

Chef Walker’s food was themed to suit the occasion, with Wild Bill’s Salad, High Noon Action Stations, Boot Hill Slider Station, Chuck Wagon Spuds Bar, Skillet Cobbler Station, plus an Old Time Soda Bar and Root Beer Float Station.

Wild Bill’s Salad was made with gourmet greens, radish, cucumber and jalapeno buttermilk dressing.


The second option to start was a Baby Beet Salad with local goat cheese and roasted shallot vinaigrette with a corn bread cracker.

St. Louis Style Pork Ribs with Molasses BBQ alongside Smoked Cheddar Mac n’ Cheese, Green Apple Slaw and Corn Muffins could be found at High Noon Action Station.

Guests who wandered over to the Boot Hill Slider Station could enjoy a Road House Kobe Burger Slider with Cheddar and Mini Hot Dogs.

Over at the Chuck Wagon Spuds Bar, baked Russet Potatoes and Sweet Potatoes waited for guests.


The night was capped by stopping by the Skillet Cobbler Station where Chef Walker featured two special desserts: A Bourbon Apple Cobbler with a Ginger Streusel Crust and a Rhubarb Strawberry Cobbler with a Candied Pistachio Streusel and local Sweet Cream Ice Cream. Sherbet accompanied both. As attendees finished their dessert and wrapped up the evening, the saloon doors closed behind them and cowboys picked up their hats to go home.



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