Wedding’s at Centered ChefThank you for your interest in Centered Chef and congratulations on

your engagement! We are pleased you are interested in the services Centered Chef can provide for you on your joyous occasion.

What is Centered Chef?In a society where everything is accessible, understanding how to eat healthy can be overwhelming.

That’s where Centered Chef can help. Think of us as the food element of your overall wellness team, supporting you on your journey towards personal health in body, mind and spirit. Being centered is the relationship between how we feel and how we perform in our lives. You can achieve this state by eating well, exercising, getting enough rest, and engaging in meaningful activities and relationships. As food experts, we know that good nutrition is at the core of fueling a healthy mind, body and soul. With the right foods as part of your healthy lifestyle, you will experience increased physical health, energy and mental awareness. The Centered Chef, Ryan Hutmacher, and his chefs, “educate, entertain and inspire” by blending approachable nutrition tips with practical cooking. Chef Ryan’s expertise is featured regularly on local and national networks including, CLTV, WGN, and FOX.

Centered Chef’s ServicesWe here at Centered Chef offer a wide variety of delicious yet healthy menu items. Our Loft

space has a beautiful yet urban chic. Complete with floor to wall windows, exposed brick, and an amazing ambience. One that is perfect for any Chicago wedding. Our unique island is perfect for any action station or full service bar. Our wide space allows for many versatile setups. In the loft we can serve one hundred and guests for a plated dinner or two hundred twenty five for a simple reception; perfect for that always memorable day. With our versatile space you can either host your wedding ceremony, or host your reception dinner. With Centered Chef’s multi level facility both levels can be utilized for a more lively reception. As a BYOB venue Centered Chef allows you to provide your party’s alcohol, or we can broker it for you. Centered Chef has a great partnership with Binny’s Beverage. Our BYOB aspect allows for a fun party, but without all the extra costs.

Centered Chef’s Menu options

PASSED HORS D’OEUVRE

Guests will be Greeted by Servers Passing Hors d’oeuvre as they Enter the Cocktail

Reception

Chilled Hors d'oeuvre

Vietnamese Spring Roll with Marinated Tofu and Citrus EssenceRice paper wraps filled with marinated tofu, crisp garden vegetables and vibrant herbs, served with

a sweet citrus dipping sauce to harmonize these light yet satisfying spring rolls.

Caprese Bruschetta [seasonal]Crispy toast points are topped with our house-made tomato chutney then stacked with fresh

mozzarella, green, red and yellow organic tomatoes, and finished with truffle oil and aromatic basil

Prosciutto wrapped figsA delicious combination of sweet fresh California figs, wrapped in salt cured Parma ham.

Mini flat breadsBite size whole wheat flat bread topped with humus, and garnished with roasted red peppers kalmata

olives, sundried tomatoes, feta cheese

Fresh figs wrapped with Jamón SerranoA delicious combination of sweet California figs, wrapped in dry cured Spanish ham

Prosciutto wrapped Mandarin orangesJuicy mandarin oranges wrapped in salt cured Parma ham garnished with black garlic and goat cheese.

Wild mushroom ragout crustiniA rustic yet flavorful dish with slow cooked mushrooms served on a grilled crustini garnished with

creamy brie cheese.

Vietnamese crepesA light and refreshing appetizer that pairs poached shrimp with pickled radish served a tiny mung bean

crepe for one delicious experience of the orient

Hot Hors d'oeuvre

Beef Balsamico Amuse BouchesSlow-cooked fork-tender beef atop a house-made boursin cheese. Topped with balsamic reduction and

arugula, this beautiful bite is served on an Asian spoon.

Chana Masala Mini Phyllo CupsA savory and aromatic Indian-inspired savory tartlet. Chickpeas are stewed in myriad spices and served

atop our signature hummus and garnished with a light cucumber sauce.

Curried Chicken Satay with Spicy Tahini sauceGrilled free-range chicken skewers marinated in a unique blend of curry and spices and drizzled with our

version of peanut-freesesame sauce.

Chimichurri-Marinated PinchosSucculent pork marinated in chimichurri, a blend of fresh herbs, jalapeño and garlic, then grilled to

enhance their flavor

Citrus Spanakopita Tartletsour twist on spinach artichoke dip, a hint of orange zest adds vibrancy to this perfect bite served in a

mini tartlet.

Grilled Polenta Squares with PiperadeGrilled Italian polenta with hints of parmesan and herbs topped with a sauté of tri-colored bell peppers

and onions, garnished with microgreens.

Mini Crab Cakes with Red Pepper AioliSweet crab meat with hints of charred sweet corn, bell pepper and dill are complemented with a

roasted red pepper aioli.

Parmesan, Butternut Squash, Candied Walnuts and Medjool Date tart [seasonal]A mini tartlet cradles this perfectly-roasted butternut squash puree.Complemented with the classic

flavors of candied walnuts, Medjool dates and shaved Parmigiano-Reggiano.

Moroccan ShrimpJumbo tiger shrimp peak in flavor amidst a bold marinade of garlic, paprika, ginger and cumin as they

are lightly sautéed to perfection then garnished with fresh cilantro

Shitake Lamb Koefte with TzatzikiSucculent and aromatic, these organic ground turkey and lamb kebobs are char-grilled and topped with

refreshing cucumber yogurt sauce.

Shrimp RosamarinoRobust flavors of garlic and rosemary are used to accent this Italian-inspired tiger shrimp preparation

Please speak with your consultant for additional options and to create a customized menu.

*Our passed Dinner Format will also feature these items

SEATED DINNER MENU

Entrée options

Chana masal Sautéed chickpeas incorporate a myriad of flavors that are then stewed in an aromatic blend of Indian

spices with tomato and red onions, and served atop fluffy brown rice.

Chicken paella with Saffron and Smoked Pimenton Brown RiceOur take on a Spanish classic combines the smoky flavors of crisp organic turkey bacon with the herbal

notes of Saffron; accompanied by yellow and green squash with sautéed red bell pepper.

Chicken PicataA tender chicken breast is dredged in chickpea flour and pan-seared until golden and finished with a

delicate white wine, lemon and caper sauce.

Roasted Mahi Mahi Vera CruzThis meaty, yet mild, fish is pan-seared then topped with a Mexican inspired tomato stew with hints of

jalapeño, garlic and green olives that have been accented with cilantro and lime.

Ropa ViejaOur lean, grass-fed Bison flank steak is slow-cooked in garlic, peppers, onions and tomatoes with hints of

fresh herbs, until fork tender.

Teriyaki Turkey MeatloafGinger, jalapeño and shiitake mushrooms infuse this masterpiece made with antibiotic-free ground turkey. These individual loaves are perfectly complemented by a slightly sweet orange-tamari glaze.

Side options

Cauliflower mashA velvety blend of potatoes and cauliflower, infused with aromatic roast garlic with a hint of truffle oil.

Confetti baked brown riceA colorful assortment of vegetables speckles our signature fluffy baked brown rice.

Gingered Okinawan sweet potato Parsnip pureeRichly-colored purple sweet potatoes and fragrant parsnips combine to create a silky sweet experience

accented by fresh ginger.

Grilled asparagus with sea saltThese simply-prepared asparagus are grilled until crisp-tender and perfectly seasoned with sea salt.

Roasted Root VegetablesA seasonal mélange of sweet root vegetables roasted to perfection and finished with a touch of fragrant

tarragon and balsamic vinegar.

Herb roasted purple fingerlingsColorful purple fingerling heirloom potatoes are tossed with fresh herbs and roasted to accent any dish

Sesame Snap Peas & PeppersCrisp sugar snap peas, red bell peppers and scallions create a sexy sauté that is richly flavored with

sesame oil and garnished with toasted sesame seeds.

Shallot Sauted Haricots VertsGarden fresh French beans paired nicely with savory garlic and caramelized shallots.

BUFFET STYLE DINNER

Centered Chef’s Caesar SaladOur healthy take on a delicious classic, served with house made croutons, and ripe cherry tomatoes.

Kale Salad with Balsamic Dijon vinaigretteA delicious and fresh leafy green blended with tangy and fresh vinaigrette

Chard Corn and Black Bean SaladA culmination of island flavors that harmonize with fresh sweet corn, red onions, bell peppers, grape

tomatoes that are then dressed in our signature pineapple-basil vinaigrette

Seasonal Berry SaladA seasonal blend of fresh fruits & berries tossed to create one satisfying salad.

Jamaican Jerk ChickenGrilled free-range chicken breast that has been marinated with hints of clove, citrus and coffee

Jamaican Jerk Tofu [Vegetarian]Slow marinated firm tofu with hints of clove, citrus and coffee

Honey Mustard Glazed Salmon FilletWild caught salmon glazed with Dijon mustard brown sugar and ginger

Three Peppercorn Crusted Braised "Skinny" Short RibsLean grass fed beef slowly roasted till fork tender, perfectly seasoned with our three peppercorn rub for

an interesting kick.

Rosemary Roasted Baby Yukon PotatoesLight and buttery Baby Yukon potatoes incorporated with the earthy taste of fresh rosemary.

Spicy Pulled Pork in Tart Cherry BBQ SauceSucculent organic Berkshire pork shoulder slowly braised until it falls off the bone; served with our

house-made tart-yet-sweet cherry and vinegar-based BBQ sauce atop a chewy Bavarian pretzel roll.

Grilled Seasonal Vegetables with Balsamic Reduction [seasonal]Seasonal vegetables grilled to perfection and served with a tart balsamic reduction

Centered Chef’s wedding packagesAs a full service healthy catering company, we know the burdens of planning such a large event.

Every detail has to be perfect, while fitting your budget. If you decide to host your wedding here at Centered Chef, here are a few inclusive packages for buffet style dinner service. Please keep in mind that nothing is set in stone, and we are very versatile. These are our basic packages; your wedding party can be easily accommodated. If your party has decided on a buffet service, or a simple passed service, then please consult with Centered Chef about the differences in our packages.RELAXED PACKAGE FOR 50 PEOPLEFood items will include your choice of:Four Passed Hors d’Oeuvres

Salad Option

Side Option

Entrée Option

Rental Items will include:

Floor-Length Cotton Linen [variety of colors]

White Rim China

Monaco Flatware

Classic Glassware

Wooden Folding Chair with Pad [black or white]

Wooden Tables

Your Staffing will include:

Three servers

Three Chefs

One bartender

STANDARD PACKAGE FOR 50 PEOPLE

Food items will include your choice of:

Four Passed Hors d’Oeuvres

Salad Option

Duet Side option

Entrée option

Tableside Coffee Service

Rental Items will include:

Floor-Length Upgraded Linen [variety of colors]

Upgraded Versailles or Opera Chairs

Choice of China [two selections]

Choice of Flatware [three selections]

Choice of Glassware [two selections]

Your Staffing will include:

Three servers

Three Chefs

One bartender

*All inclusive food cost $125 per person

FORMAL PACKAGE FOR 50 PEOPLE

Food items will include your choice of:

Five Passed Hors D’oeuvres

Salad option

Duet Side Option

Duet Entrée

Tableside Coffee Service

Rental Items will include:

Floor-Length Upgraded Lamour or Bengaline Linen [variety of colors]

Upgraded Versailles, Opera or Contempo Chairs

Choice of China [four selections]

Choice of Flatware [five selections]

Choice of Glassware [five selections]

Your Staffing will include:

Three servers

Three Chefs

One bartender

*Staffing will change based on the amount in your partyRELAXED PACKAGE FOR 75 PEOPLEFour Passed Hors D’oeuvresSalad OptionSide Option Entrée OptionFloor-Length Cotton Linen [variety of colors]White Rim ChinaMonaco FlatwareClassic GlasswareWooden Folding Chair with Pad [black or white]Wooden Tables

Four serversFour ChefsTwo bartenders*All inclusive food cost $100 per person

STANDARD PACKAGE FOR 75 PEOPLEFour Passed Hors D’oeuvresSalad OptionDuet Side Option Entrée OptionTableside Coffee ServiceFloor-Length Upgraded Linen [variety of colors]Upgraded Versailles or Opera ChairsChoice of China [two selections]Choice of Flatware [three selections]Choice of Glassware [two selections]Four serversFour ChefsTwo bartenders*All inclusive food cost $125 per person

FORMAL PACKAGE FOR 75 PEOPLEFive Passed Hors D’oeuvresSalad OptionDuet Side OptionDuet Entrée OptionTableside Coffee ServiceTableside Wine Service During DinnerFloor-Length Upgraded Lamour or Bengaline Linen [variety of colors]Upgraded Versailles, Opera or Contempo ChairsChoice of China [four selections]Choice of Flatware [five selections]Choice of Glassware [five selections]Four serversFour ChefsTwo bartenders*All inclusive food cost $150 per person

RELAXED PACKAGE FOR 100 PEOPLEFour Passed Hors D’oeuvresSalad OptionSide Option Entrée OptionFloor-Length Cotton Linen [variety of colors]White Rim ChinaMonaco FlatwareClassic GlasswareWooden Folding Chair with Pad [black or white]Wooden TablesFive serversFive ChefsTwo bartenders

*All inclusive food cost $100 per person

STANDARD PACKAGE FOR 100 PEOPLEFour Passed Hors D’oeuvresSalad OptionDuet Side Option Entrée OptionTableside Coffee ServiceFloor-Length Upgraded Linen [variety of colors]Upgraded Versailles or Opera ChairsChoice of China [two selections]Choice of Flatware [three selections]Choice of Glassware [two selections]Five serversFive ChefsTwo bartenders*All inclusive food cost $125 per person

FORMAL PACKAGE FOR 100 PEOPLEFive Passed Hors D’oeuvresSalad OptionDuet Side OptionDuet Entrée OptionTableside Coffee ServiceTableside Wine Service During DinnerFloor-Length Upgraded Lamour or Bengaline Linen [variety of colors]Upgraded Versailles, Opera or Contempo ChairsChoice of China [four selections]Choice of Flatware [five selections]Choice of Glassware [five selections]Five serversFive ChefsTwo bartenders*All inclusive food cost $150 per person

RELAXED PACKAGE FOR 125 PEOPLEFour Passed Hors D’oeuvresSalad OptionSide Option Entrée OptionFloor-Length Cotton Linen [variety of colors]White Rim ChinaMonaco FlatwareClassic GlasswareWooden Folding Chair with Pad [black or white]Wooden TablesSix serversSix ChefsTwo bartenders*All inclusive food cost $100 per person

STANDARD PACKAGE FOR 125 PEOPLE

Four Passed Hors D’oeuvresSalad OptionDuet Side option Entrée OptionTableside Coffee ServiceFloor-Length Upgraded Linen [variety of colors]Upgraded Versailles or Opera ChairsChoice of China [two selections]Choice of Flatware [three selections]Choice of Glassware [two selections]Six serversSix ChefsTwo bartenders*All inclusive food cost $125 per person

FORMAL PACKAGE FOR 125 PEOPLEFive Passed Hors D’oeuvresSalad OptionDuet Side OptionDuet Entrée OptionTableside Coffee ServiceTableside Wine Service during DinnerFloor-Length Upgraded Lamour or Bengaline Linen [variety of colors]Upgraded Versailles, Opera or Contempo ChairsChoice of China [four selections]Choice of Flatware [five selections]Choice of Glassware [five selections]Six serversSix ChefsTwo bartenders*All inclusive food cost $150 per person

Centered Chef’s Pricing

Relaxed Package 50 people 75 people 100 people 125 peopleFood cost* $60.00 $60.00 $60.00 $60.00Rental cost* $ 28.47 $25.59 $25.72 $20.73Labor* $24.40 $18.40 $16.20 $14.24Dessert* $6.00-$7.00 $6.00-$7.00 $6.00-$7.00 $6.00-$7.00Total Cost* $112.87 $103.99 $101.92 $94.97*Per person. Final cost does not include dessert.

Standard Package 50 people 75 people 100 people 125 peopleFood cost* $100.00 $100.00 $100.00 $100.00Rental cost* $35.41 $45.14 $29.41 $22.84Labor* $ 32.40 $21.60 $18.60 $14.88Dessert* $6.00-$7.00 $6.00-$7.00 $6.00-$7.00 $6.00-$7.00Total Cost* $167.81 $166.74 $148.01 $137.72*Per person. Final cost does not include dessert.

Formal Package 50 people 75 people 100 people 125 peopleFood cost* $123.00 $123.00 $123.00 $123.00Rental cost* $39.79 $34.85 $35.02 $ 23.37Labor* $ 32.40 $21.60 $18.60 $14.88Dessert* $6.00-$7.00 $6.00-$7.00 $6.00-$7.00 $6.00-$7.00Total Cost* $195.19 $179.45 $176.62 $161.25*Per person.

*All plans are customizable to your needs. All prices subject to change. Plans do not include full bar, dance floor, or dessert.

Basic rental items for your wedding

We here at Centered Chef understand your guest’s needs. This is why we rent from the most sophisticated companies in the Chicago Land area. All rental items will vary depending on the service type of your wedding (Passed, Plated, or Buffet) below are some basic elements of our rental items and several price points for them.

Bamboo Folding Chair: $7.15 per chairWith Padded Seat: $4.29 per chairAvailable In: White, BlackWhite Rim China White Bavarian: China $.065 per plateTraditional silver-plate Flatware: $0.60-$0.70 per pieceClassic Stemware: $0.49-$1.75 per pieceWhite Oval platters: $10.45 per platter30” Round Tabletops: $8.25 per table8’x30”Rectangular Tabletops: $11.00 per table*Price subject to change based on market value and availability

Solid floor-length linen is standard and available in a variety of colors. Centered Chef will work with you to select linen that best fits your event. For all linen options, we will consult our associates at: BBJ Linen7855 Gross Point RoadSkokie, IL 60077www.bbjlinen.com

Other Services Centered Chef can assist with:Valet / Parking

Floral

Special Lighting

A/V

Design and Printing (invitation, menu, etc)

Name tags

Music/ Entertainment

Photography

Floor Plan Development

Timeline Development

Day-of Onsite Management

Etc.

TERMS AND CONDITIONSThe Client’s use of the LOFT and/or KITCHEN space is subject to all of the rules and regulations of Centered Chef, including but not limited to those expressed herein.

1. Event Rental: Client agrees to rent from the Venue for Client’s upcoming event.

2. Cancellation: Client may cancel the event with no penalty if terminated more than six months prior to event date. If Client cancels between three and six months prior to event date, a 25% penalty will be assessed. If Client cancels between one and three months prior to event date, a 50% penalty will be assessed. If Client cancels within one month of event date, Venue will retain 100% of the certificate.

Venue reserves the right to cancel the event any time without notice and without any liability whatsoever if the Client fails to observe the rules and regulations of Centered Chef. Centered Chef also will be excused from performance hereunder to the extent such performance is prevented or impaired by causes beyond the reasonable control of Centered Chef, including but not limited to acts of God, war, shortage of supplies, labor disputes or strikes, construction delays or difficulties causing Centered Chef to be closed, riot, or any other legitimate reason beyond its control. In the event Centered Chef is prevented from performing its obligations hereunder due to such causes beyond its reasonable control, it shall advise the Client of same as soon as reasonably practicable.

3. Guaranteed Client Guest-Count: The guaranteed Client guest-count may not be reduced within one week (7 days) of event date, and the food and beverage minimum shall remain as contracted. If a greater number than the guaranteed Client guest-count is served, the charges will be based on the greater number. It is the sole responsibility of the Client to provide the guaranteed Client count in a timely manner; Venue may assume that the most recent count it has received is the appropriate count.

4. Alcohol: Centered Chef offers a BYOB policy. As such all costs are directly passed to the Client. Client must issue separate payment for any incurred alcoholic beverages. Centered Chef will, as a courtesy, place the order and/or accept delivery according to the Client’s needs. No alcohol may leave the Venue premises during special events. Remaining sealed containers will be returned to Client under reasonable circumstances at the discretion of Centered Chef.

5. Overtime: Client agrees to begin Client’s functions promptly at the scheduled start time and agrees to have Client’s guests, invitees and other persons vacate the designated Event space at the end time indicated on the final Event Order. Client further agrees to reimburse Venue for any overtime wage payments or other expenses incurred by Venue because of Client’s failure to comply with these requirements.

6. Displays: All signs, posters and displays must be free standing and without attachment to walls, ceilings or floors unless prior written consent of Centered Chef is obtained. Client is responsible for removing all displays and decorations from Venue at the end of the event.

7. Security: If in the sole judgment of Venue, in order to maintain adequate security measures in light of the size and/or nature of Event, Client agrees to provide, at Client’s expense, security personnel supplied by a reputable licensed guard or security agency doing business in the city or county in which Venue is located, which agency will be subject to Venue’s prior approval. Such security personnel may not carry weapons, Client’s security agency must sign a hold harmless, indemnification and insurance agreement in the form currently in use at Venue in favor of Venue, and provide proof of insurance in amounts acceptable to Venue before Client will be allowed to provide security services on Venue’s premises.

8. Conduct of Event: Client assumes full responsibility for the conduct of all persons in attendance at Client Event and for any damage done to any part of Venue premises during the time of Client Event, whether caused by

Client, Client’s agents, employees, contractors or attendees, including any damage resulting from or connected with transportation, placing, removal or display of exhibits, displays or other items related to Client’s event. Client also agrees that Client’s event will not create any disturbance to other guests or meetings, such as noise, smoke or fog machines, dry ice, confetti cannons, candles, incense, or any activity that generates smells. Venue reserves the right to end Client’s event immediately if Client does not comply with Venue’s request to reduce or eliminate any such disturbance, and Client will remain responsible for payment to all charges related to Client event and no refunds will be issued by Venue. Should Client require any rigging services for this Event, all such services must be arranged through the in-house audio-visual provider of the Venue and Client will be responsible for all costs associated therewith.

9. Fire Safety: For the safety of persons and property, no fireworks or indecendiary devices may be used indoors at the Venue. All room sets must be in compliance with the local Fire Department regulations

including those pertaining to occupancy load, mandatory aisles, ceiling clearance and fire exits. Any Event that has vehicle displays, fog machines, lasers, exhibits (including tabletop) or extensive productions with staging and props, must have a certified permit from the local Fire Marshall. All associated fees for permits, floor plan approval and stand-by fire watch are Client’s responsibility and final approved copies of all such permits must be provided to Venue at least three (3) days prior to Client’s event.

10. Outrageous and Illegal Behavior Prohibited: Centered Chef maintains an excellent reputation in the community. To this end, Centered Chef reserves the right to cancel and terminate the event if it becomes aware of illegal or outrageous activity which in Centered Chef’s opinion is likely to damage the reputation of Centered Chef. Venue, at its sole discretion, shall determine if an activity is illegal or outrageous.

11. Smoking: Smoking is not permitted in any space as Venue is a SMOKE- FREE environment.

12. Promotional Considerations: Venue has the right to review and approve any advertisements or promotional materials in connection with Client’s function which specifically references the name of the Venue or a name or logo owned by a subsidiary of Venue, including but not limited to: Centered Chef, Centered Chef

Cooking School, Centered Chef Wellness Program, Etc. Client further agrees that Venue may share Client’s meeting and meeting planner information with Venue’s third party providers who offer support services to groups holding events at Venue, including audio/visual services, decorations, florists, and others.

13. Dispute Resolution: Client agrees that subject to the exclusions of a) intellectual property matters and b) non-payment by Client, as set forth below, any dispute in any way arising out of or relating to this agreement will

be resolved by arbitration using one arbitrator before Resolute Systems, Inc. or any other mutually agreeable alternate dispute resolution service in Chicago, IL. A dispute relating to a) patents, trademarks, trade dress, copyrights, trade secrets, and/or infringement of intellectual property rights, and b) the non-payment by Client shall not be subject to this provision. The parties further agree that in any arbitration proceeding they may conduct reasonable discovery pursuant to the arbitration rules, that the law of the state of Illinois will be the governing law, and any arbitration award will be enforceable in Illinois state or federal court.

14. Indemnification: To the fullest extent permitted by law, Client agrees to protect indemnify, defend and hold harmless the Venue and its owners, managers, partners, subsidiaries, affiliates, officers, directors, employees and agents (collectively, the “Venue Indemnified Parties”), from and against any and all claims, losses or damages to persons or property, governmental charges or fines penalties, and costs (including reasonable attorney’s fees) (collectively, “Claim(s)), in any way arising out of or relating to the event that is the subject of this Agreement, and regardless of

negligence, including, but not limited to, Claims arising out of the negligence, gross negligence or intentional misconduct of Client’s employees, agents, contractors, and attendees; provided, however, that nothing in this indemnification shall require Client to indemnify the Venue Indemnified Parties for that portion of any Claim arising out of the sole negligence, gross negligence or intentional misconduct of the Venue Indemnified Parties.

15. Insurance: Client agrees to maintain insurance reasonably commensurate with all activities arising from or connected to Client’s event, including, but not limited to, Commercial General Liability Insurance with limits not less than Two Million US dollars ($2,000,000 US) per occurrence covering property damage, products-completed operations, and liability assumed under an Insured contract, including the tort liability of another assumed in a business contract. Client agrees to add Venue Indemnified Parties as additional insureds under all applicable policies for Client’s Event, and Client’s insurance will apply as primary to any Insurance maintained by the Venue Indemnified Parties. Client agrees not to endorse or change Venue’s Insurance to make it excess over other available insurance. Neither Client’s failure to provide, nor Venue’s failure to obtain, proof of compliance shall act as a waiver of any of term in this Agreement.

16. Severability: Any provision in this Agreement that is held to be illegal or unenforceable in any jurisdiction shall be ineffective to the event of such illegality or unenforceability without invalidating the remaining

provisions, and any such illegal or unenforceable provision shall be deemed to be restated to reflect as nearly as possible the original intentions of the parties in accordance with applicable law. Failure of Venue to enforce any term or condition of this Agreement does not waive Venue’s right to enforce that or any other term or condition at any time.

17. Successors and Assigns: The commitments made by Client will be binding on its successors and assigns. In the event that Client assigns, sells, conveys, pledges or otherwise disposes of all or substantially all of its assets

(collectively referred to as an “assignment”), by operation of law or otherwise, this agreement and the obligations herein must also be assigned to and assumed by the successor organization, subject to approval by Venue. In the event such an assignment is contemplated, Client agrees to notify Venue at least thirty days in advance of the planned close of the assignment transaction of the entities involved. Venue will thereafter have 20 days in which to notify Client if assignment is approved. Client may not otherwise assign this Agreement or any rights hereunder. Client and Venue are the only parties to this Agreement. There are no third-party beneficiaries.

18. Amendments/Changes: If this Agreement is returned signed but with changes, it shall not constitute an acceptance, but rather a counteroffer by Client that may be accepted or rejected by the Venue in our Venue’s

discretion. This Agreement will become a binding commitment upon signature by both Client and Venue (even if signed after the Option Period). Any amendments or changes to the Agreement includes all signed or unsigned event orders (and the terms and conditions contained therein and attached thereto) issued by Venue for this and related events. This Agreement, including all exhibits attached hereto (if any), upon signature by both parties below, constitutes the entire understanding between the parties and may not be amended or changed unless done so in writing and signed by Venue and Client. For purposes of this Agreement and any amendment or modification thereto, or for any other notice or communication between the parties, signatures sent or received by facsimile transmission will be considered as enforceable and valid as an original signature by the party signing. This effective date of communications between the parties will be determined as follows:

a) Communications sent via US Mail or private delivery services (i.e. Fed Ex) will be effective as of the date sent; orb) Communications sent via facsimile will be considered affective as of the date and time on the

facsimile confirmation sheet retained by the sender.

For the avoidance of doubt, emails, including emails that bear an electronic “signature block” identifying the sender, do not constitute signed writings for purposes of this Agreement.

The undersigned expressly agree and warrant that they are authorized to sign and enter into this Agreement on behalf of the part for which they sign.

19. Headings and Authorship: The headings herein are for convenience only and are no to be used in interpreting the meaning hereof. In addition, Client agrees that there shall not apply the rule of construction that the author of this agreement is to be disfavored simply because Venue wrote the agreement.

1st part- intro on centered chef2) picture of the venue- without the wedding/ outside/ empty floor plans/ and talk about venue3) Wedding packages: FOOD (sample menus) + package price i.e. buffet (sample menus of buffet) and an all inclusive package with list of what it includes / basic chairs and linens are white

Bottom: for an upgrade of 15 more per person, you can add nicer chairs and linens etc.

Price per person based on 5 hour wedding depending on food v. buffet vs. sit down dinner

4) Throughout, add pictures!

5) Upgrades- can get DJ’s, list of services provided, men’s and women’s lounge, can broker the liquor for them (w a fee)

6) Sample floor plans of your wedding: here’s reception, dinner, etc.

put it in word/ pics on the left