We'll turn your event into an unforgettable experience.

Venues

Escape to country chic or elegant grandeur.

630 Lincoln

Elegant, luxurious, and inspired

Featuring a 1930s-styled club room, custom English pub, gold-dusted ceiling over a trio of crystal chandeliers, four stone fireplaces imported from France, and hand-picked antiques.

630 Lincoln delivers a level of richness that will transport your guests to an era of elegance.

Lincoln entry

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Wedding dance

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Wedding dance

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Chandeliers

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Lincoln club room

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Lincoln kitchen

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Lincoln patio

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Windmill Vineyards

Country chic under string lights and stars

Surrounded by golden hills and agriculture, with stunning views, a built-in stage, warm fire pit, and horse shoes.

Windmill lawn

Windmill kiss

Windmill gate

Windmill front

Windmill moon

Booze, BBQ, and Booty Shaking

Windmill wedding

Schedule a site tour

Call or email to schedule a site tour or ask about our services.

info@bpeventing.com
(530) 661-1845

Catering

From sushi to short ribs, Manhattans to milkshakes.

Chef John Gamboni
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Chef John Gamboni

Executive Chef John Gamboni leads a culinary team focused on crafting fresh and delicious menus designed just for you.

Catering plate

Lunch & Dinner Menu

The following selections are quoted for a buffet style presentation that includes basic china, flatware and water glasses. You'll enjoy one salad, one entree, one vegetable side, and one hearty starch side. Your meal will also include bread, butter, coffee and iced tea.

Entrees

  • Grilled tri-tip roast
    Certified Angus beef roasted to perfection with Bourbon peppercorn sauce 19.95
  • Roasted rosemary chicken
    Seasoned halves of breast and wing or leg and thigh 17
  • Classic prime rib roast
    Certified Angus beef encrusted with sea salt and cracked black pepper, slow roasted and served with au jus and a creamy horseradish sauce at our carving station 25
  • BBQ baby ribs
    Smoked and sauced with house-made barbeque sauce 19.50
  • Pan-seared ahi tuna
    Cooked medium-rare with wasabi aioli, sesame seeds, and scallions 26
  • Marinated breast of chicken
    Flame-grilled with chipotle salsa 16
  • Seared pork loin
    Pecan-encrusted with wild mushroom Bordelaise sauce 22.50
  • Macadamia and coconut-encrusted salmon
    Golden brown with pineapple mango chutney 21.50
  • Grilled portabella tops
    Caramelized vegetables, herb wild rice, and smoked red and yellow bell pepper sauce 18.50
  • Tri-colored cheese tortellini
    Creamy Alfredo sauce and Romano cheese 15

Salads

Vegetable sides

Starch sides

  • Mixed baby greens
  • Iceburg salad
  • Caesar salad
  • Spinach salad
  • Tangy Asian slaw
  • Butter leaf lettuce
  • Fruit salad
  • Squash medley
  • Roasted red and yellow beats (seasonal)
  • Green beans sautéed with red bell peppers and a squeeze of lemon juice
  • Seasonal sautéed mixed vegetables
  • Thick-sliced red and yellow tomatoes with balsamic reduction and basil
  • Baby carrots with a brown sugar glaze
  • Sea salt-encrusted Idaho baker
  • Herb wild rice
  • Smoked cheddar macaroni and cheese
  • Au gratin potatoes
  • Roasted rosemary red potatoes
  • Classic rice pilaf
  • Horseradish mashed potatoes
  • Polenta wheels

Desserts

  • Lemon custard cups with raspberry sauce
  • Blackberry cobbler
  • Assorted homemade cookies
  • Flourless chocolate cake
  • Chocolate-dipped strawberries
  • Tiramisu
  • Sheet cake, flavored
  • Brownie squares
  • Seasonal berries and cream

Styling & Coordination

A design team creative to the final touch.

Setting
Posters
Flowers
Big Chalkboard
Small Chalkboard