PICK UP AT VENUE AT HOME
Located between Venue Restaurant & Hobbytown
4111 Pioneer Woods Dr #104, Lincoln, NE 68506
PICK UP TIMES:
May 9th, 1-5pm
May 10th, 9-11am
DELIVERY TIME:
May 9th, 1-5 pm
Heating Instructions
IMPORTANT: All meals are precooked or par-cooked and intended to be reheated from a refrigerated state.
Safety First: Remove all plastic lids and packaging before heating.
Metal Warning: Never place metal containers or foil in the microwave. Transfer food to a microwave-safe dish first.
Resting: For best results, let proteins rest for 5–10 minutes after heating to retain juices.
PROTEIN SELECTIONS
Use a food thermometer to ensure quality: 165°F for poultry, 140°F for ham, and 125°F–145°F for beef.
Herb Roasted Whole Chicken
Preheat oven to 350°F.
Add ¼ cup of water to the pan and close the lid tightly.
Cook: Bake for 40 minutes with the lid on.
Finish: Remove the lid and place back in the oven for an additional 10–15 minutes to crisp the skin.
Choron Cream Sauce- Stove top: Put sauce into a small saucepan and bring to a simmer over medium heat until hot. Microwave: open lid slightly and place container into the microwave. Microwave for 2 minutes stirring occasionally. Serve hot over chicken.
Six Pepper Crusted Prime Rib
Preheat oven to 350°F. Remove meat from vacuum seal bag and place on an oven-safe sheet tray or pan.
2lb Prime Rib: Cook for 15 minutes.
3lb / 4lb Prime Rib: Cook for 40 minutes.
Temperature Check: After initial time, check the internal temperature. For every degree of doneness desired, add 5–10 minutes of cook time.
Rare: 110°F–120°F | Med-Rare: 125°F–130°F | Medium: 130°F–135°F | Well Done: 140°F–145°F
Rest: Let the roast rest outside the oven for 10 minutes before slicing.
Au jus: Stove top: Put Au jus into a small saucepan and bring to a simmer over medium heat until hot. Microwave: open lid slightly and place container into the microwave. Microwave for 2 minutes stirring occasionally. Pour Au Jus over sliced prime rib.
Creamy Horseradish Sauce: Serve cold on side, dip meat into sauce and enjoy.
Walnut Crusted Salmon
Preheat oven to 350°F.
Place salmon on an oven-safe tray.
Cook: Bake for 10-15 minutes (depending on thickness) until the salmon is opaque and flakes easily with a fork. Or until the internal temperature reaches 155°F.
Note: If the walnuts begin to brown too quickly, tent loosely with foil.
Roasted Pork Loin
Preheat oven to 350°F. Remove from vacuum seal bag.
Cook: Place on an oven-safe tray and bake for 30–40 minutes until the internal temperature reaches 145°F.
Rest: Let rest for 5–10 minutes before slicing.
Dijon Glazed Ham
Preheat oven to 350°F.
Add 2 tablespoons of water to the pan and close the lid tightly.
Cook: Bake for 20 minutes.
Finish: Remove the lid and bake for an additional 15 minutes to set the glaze.
Filet Mignon Roast
Preheat oven to 350°F. Remove from vacuum seal bag and place on an oven-safe tray.
Cook: Bake for 40 minutes.
Temperature Check: After initial time, check the internal temperature. For every degree of doneness desired, add 5–10 minutes of cook time.
Rare: 110°F–120°F | Med-Rare: 125°F–130°F | Medium: 130°F–135°F |
Well Done: 140°F–145°F
Rest: Let rest outside of oven for 10 minutes before slicing.
Red Wine Demi- Stove top: Put sauce into a small saucepan and bring to a simmer over medium heat until hot. Microwave: open lid slightly and place container into the microwave. Microwave for 2 minutes stirring occasionally. Serve hot over Filet mignon.
SIDES & APPETIZERS
For even heating, stir food halfway through the cook time for both oven and microwave methods.
Oven (Preheat 350°F*)
Microwave (High)
Sour Cream Chive Mashed Potatoes
Preheat oven to 350°F.
Cook: Place pan in the oven and bake for 30–40 minutes until hot throughout.
Note: Mix halfway through cook time.
Mac & Cheese
Preheat oven to 350°F.
Cook: Bake with the lid on for 30 minutes.
Finish: Remove the lid and bake for an additional 10–15 minutes until the top is golden.
Note: Mix halfway through cook time.
Green Bean Almondine
Preheat oven to 350°F.
Cook: Bake for 30 minutes until beans are tender and hot.
Note: Mix halfway through cook time.
Spinach and Artichoke Dip
Preheat oven to 350°F.
Cook: Bake for 15 minutes. Remove the lid and bake for an additional 15 minutes until bubbly. Serve with provided chips.
Note: Mix halfway through cook time.
Quiche Lorraine
Preheat oven to 300°F.
Cook: Place in the oven and bake for 30 minutes.
Dinner Rolls
Preheat oven to 350°F.
Wrap rolls in foil and place in the oven for 5 minutes until warm.
Harvest Salad
Serve Cold. Toss with provided vinaigrette just before serving.