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Category: Recipes

Party At Home ~ 73rd Emmys®

Party At Home ~ 73rd Emmys®

Party At Home this is the year to enjoy a big at home party with family and friends, while watching the 73rd Emmys®. Present an evening of elegance and entertainment with these party ideas and recipes.

Ben Whinshaw Governor’s Ball

Party at Home ~ Décor & Viewing Fun

Beautiful elegant floral arrangements with crystals in the center of each flower goes with this year’s glitz and glamour logo. You can contact your local florist for the best arrangements or shop the local Costco for exceptional variety of flowers. Place large pillows around the room on the floor for comfortable floor sitting during the show.

Include gold decorative items with an interesting shape or texture that will harmonize with the key art. Your party at home can include gold or shimmery fabrics from your local fabric store can create beautiful table covers, drapes around your flat screen, runners and napkins that add a pop of Emmy® gold. Sprinkle the tables with Swarovski crystals or rhinestones found at your local craft store.

Create a fancy selfie area for your party at home in the corner of the room with draping. You can print an enlarged copy of this year’s artwork or award themed selfie items. Don’t forget to #Emmys in your Instagram posts.

Party at Home ~ Viewing Fun

Print up a nomination card and have your guests fill out their predictions prior to the show starting. You can have prizes for the most correct answers overall and in drama and comedy.

You can divide guests into groups to play play a trivia game (printable trivia fact sheet) to play during commercials. The winning team earns a prize.

Prize ideas:

  • T-shirts, mugs or merchandise from a favorite TV Show
  • Go to your local party store for great themed award show items
  • A cocktail recipe book and a beautiful cocktail shaker
  • A special bottle of Sterling wine, Ferrari Trento Sparkling wine, or Ketel One Vodka.
  • A pair of wine or champagne glasses for toasting all the winners
  • Find the most elegant gifts at your local dollar store

Party at Home ~ Recipes

This is the time to enjoy fun new elegant or simple menu. Please find simple and elegant menu planning from cocktails to main course to yummy dessert below:

Grilled New School Quality American on Sourdough Bread with Tomato,
Balsamic Onion Jam, and bacon

by Chef Eric Greenspan
Yields: 4 sandwiches
Ingredients
For the sandwiches:

8 slices sourdough,

1 lb. New School Quality American, sliced in 1oz slices (substitute other
American Cheese where unavailable)

1-2 tomatoes, sliced into 8 slices

8 slices good bacon, crisped

¼ lb. butter, unsalted and softened
For the jam:

1 oz. vegetable oil

2 red onions, thinly sliced

½ cup balsamic vinegar

1 tablespoon sugar

Salt to taste
Directions
To make the jam:
In a large sauce pot, heat the oil and sweat the onions. Add the sugar and vinegar
and bring to a simmer. Cook slowly until vinegar completely reduced, approx. 45
minutes to an hour. Add salt to taste.
To build the sandwiches:
On each slice of 4 pieces of bread, spread ½ tablespoon of onion jam. Add 4 slices to
New School Quality American cheese, top with two slices of bacon and two tomato
slices. Top with additional slice of bread.
Spread butter end to end on each side of the sandwich. Griddle on a 375 degree
griddle until crispy and golden brown on each side and the cheese is melted. Cut in
half and serve.

Candy-Popping Milk Chocolate Peanut Butter Pops

by Chef Sherry Yard
Yield: 24 pops

Ingredients

8 oz. Valrhona Jivara Milk Chocolate (or your favorite)

½ cup Peanut Butter, creamy

1 cup Puff Rice Cereal

4 packets Pop Rocks (or more as desired)
Directions

  1. Melt the chocolate in a microwave bowl to 90 degrees F.
  2. With a rubber spatula or spoon, fold in the peanut butter, rice cereal and pop
    rocks.
  3. Place 1 Tablespoon of base 1 inch apart onto sheet tray lined with wax parchment
    paper.
  4. Press flat and inset lollipop stick
  5. Top stick with 1 Tablespoon additional spoonful to secure stick.
  6. Once tray filled refrigerate for 30 min – 1 hour, set.
    Note: Keeps 1 week in refrigerator
Party At Home Seven Minute Martini Classic
Seven Minute Martini Classic

Seven Minute Martini Classic Size

INGREDIENTS
6 OZ Ketel One Vodka
3 OZ Bianco Vermouth
4 OZ Water
5 Dashes orange bitters

Infusion: Dried mint, grapefruit twist, 1/2 sliced peach, hibiscus tea

TOOLS REQUIRED

JIGGER, KNIFE, INFUSION DEVICE, COUPE GLASS

STEP #1 Combine Ketel One Family made Vodka, Bianco Vermouth, water, and orange bitters in a bottle or large mason jar. Chill until ready to serve.

STEP #2 Use a vegetable peeler to cut a long, wide piece of grapefruit peel.

STEP #3 Curl and place into french press (or other infusing vessel) with dried mint, 1/2 slice peach and hibiscus tea.

STEP #4 Pour over pre-chilled cocktail into french press for serving.

TO SERVE Pour small portions of the infused drink into martini or coupe glasses every 90 seconds. Watch the flavor and presentation transform over the course of seven minute. Each infusion serves 3 cocktails. For a fresh twist try using a mint bouquet instead of dried mint. Makes 6 cocktails.

Cafe Oranje (A cocktail enjoyed at Sheraton Grand at Wild Horse Pass this is not their recipe)

  • 1.25 oz. Ketel One® Vodka Oranje
  • 1 oz. espresso coffee cold brew
  • .5 oz. simple syrup
  • .25 oz. Kahula

Combine all ingredients in a mixing glass. Shake with ice and fine strain into a chilled coupe glass over ice. Garnish with with 1/8 orange slice.

Here are previous taste sensations from Patina and Chef Joachim Splichal that you can make at home. Note that you can half the quantities depending on the size of your gathering and desire for leftovers:

NICK + STEFS PRIME BEEF TENDERLOIN: (Serves 12)

1 5 lbs. prime beef tenderloin
2 oz. unsalted butter
6 each thyme sprigs
4 each garlic cloves
Kosher salt & ground black pepper

Method: Preheat oven to 400°F. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted, place in the oven and cook until medium rare, approximately 15 minutes. The internal temperature should be roughly 125° if using a meat thermometer. Remove from the oven and allow beef to rest for at least 10 minutes before cutting and serving.

Party At Home Dinner Emmys® Party 4chion lifestyle
Party At Home Dinner Emmys

WHITE CHEDDAR POTATO GRATIN:

4 lbs. Russet potato, peeled and finely sliced
6 each shallot, finely sliced
6 each garlic cloves, chopped
2 cups whole milk
4 cups heavy cream
2 tablespoon kosher salt
2 tablespoon thyme leaves, chopped
6 oz. White cheddar, grated
4 oz. Parmesan cheese, grated

Method: Preheat oven to 350°F. In a heavy bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare a 8×10 inch heavy bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place a second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process until the casserole dish is completely full. Add one final layer or the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350°F, remove foil and bake for an additional 20 minutes to brown the top of the gratin. Remove from the oven and allow to cool for 15 minutes before serving.

FILIPINO BBQ CHICKEN SKEWERS (Makes 12 Skewers)

1/2 cup soy sauce
1/2 cup banana ketchup
1/4 cup lemon juice
1/2 cup brown sugar
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
1/2 teaspoon sesame oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 lbs. organic chicken thigh meat, cut into small cubes
12 bamboo skewers – pre-soaked in water for 30 minutes
1/2 cup finely sliced scallions
Banana ketchup for dipping (recipe and instructions below)

Method: Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours, preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning as needed and brushing with reserved marinade, until charred and cooked through, about 10 minutes. Transfer to serving platter and garnish with sliced scallions and additional banana ketchup sauce alongside.

Banana Ketchup (yummy)

2 tablespoons vegetable oil
1/2 cup chopped Vidalia onions
2 teaspoon finely minced garlic
1 jalapeño seeded and minced
2 teaspoon finely grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
2 cups mashed ripe bananas
1/2 cup white wine vinegar
2 tablespoon honey
1 tablespoon tomato paste
2 tablespoon soy sauce
1/4 cup brown sugar

Method: Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic, jalapeño, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste, bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15 minutes, stirring often. Let cool and refrigerate.

GREEN GODDESS CHOP SALAD (Serves 8)

1 cup baby zucchini, blanched
1 cup asparagus tips, blanched
1/2 cup English peas, blanched
1/2 cup edamame, blanched
1/2 cup green romanesco florets, blanched
1/2 cup shishito peppers, lightly grilled
8 each broccolini, blanched
2 heads baby artisan lettuce, leaves picked washed
1/2 cup Green Goddess dressing

Method: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond.

Green Goddess Dressing

2 cups watercress, picked leaves, washed
1/2 cup basil leaves
2 tablespoon chives, chopped
2 tablespoon tarragon leaves
1 lemon — zest and juice
1/2 cup mayonnaise
2 tablespoons crème fraiche
1 each anchovy
1/2 tablespoon Dijon mustard
2 each garlic cloves

Method: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base.
“EMMY®” MACARONI AND CHEESE (Serves 5)

1 lb. box Dececco Ziti Cut No. 118 Pasta
2 quarts half and half
3 whole shallots, peeled and sliced
10 cloves of garlic, sliced
2 branches fresh thyme
1 bayleaf
Ground or fresh grated nutmeg
Kosher salt
Freshly ground white pepper
cup unsalted butter
3/4 cup sifted flour
15 slices Vermont white cheddar, sliced very thin

Method: Cook box of pasta in 2 quarts of boiling half and half, that has sliced shallots, sliced raw garlic, thyme, bayleaf, salt and pepper, and just a touch of nutmeg. Cook the pasta 1/2 of the way, then use a slotted spoon to lay out on a parchment lined tray in a single layer and chill. Make a sauce bechamel, by adding a blond roux to the poaching liquid, and simmer for 5 minutes only. (if it reduces too much, add a touch of cream or milk). Strain thru a sieve.
Blond roux: Melt the butter in a saucepan without letting it brown. Add flour to butter and cook whisking, for 4 minutes. The color should be blond or very light gold.
Use a basting brush to paint/glaze the macaroni with bechamel, and chill. Once cold, cut into 15 equal-sized circles or squares. Place one slice of cheese on each macaroni square/circle, and stack up 3 high, giving you 5 three-layer Macaronis. Cover with plastic in the refrigerator, so as not to absorb odors.When ready to serve, place in a pre-heated 350 degree oven until hot throughout.

DARK CHOCOLATE BROWNIES WITH BOURBON SAUCE

1 & 1/3 cups butter, softened
2 and 2/3 cups sugar
4 eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking dark cocoa powder
1/2 teaspoon salt
Confectioners’ sugar, optional

Baby Bourbon Caramel Sauce:
1 cup sugar (+ 1/4 cup water)
1/2 cup heavy cream
1 tablespoon Hudson Baby Bourbon
pinch of sea salt

Method:
For the brownie: In a large bowl, cream butter and sugar until light and fluffy; beat in eggs and vanilla. Sift together the flour, cocoa and salt; gradually add to the butter, sugar and egg mixture. Spread into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely and cut into bars or squares. Dust with confectioners’ sugar if desired.
Baby Bourbon caramel sauce: Simmer sugar and 1/4 cup water on medium heat, swirling in the pan – NOT stirring -for about 15 minutes, or until a deep amber color is reached. Watch closely as not to let it burn. Turn off burner, remove from heat and slowly add cream while stirring. Add a pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or container and let cool in the refrigerator. Drizzle over a plate of cooled, dusted brownies, or pipe a design of whipped cream onto each brownie and then drizzle! Enjoy!

CHOCOLATE CROISSANT BREAD PUDDING (Serves 4)

1/2 cup milk
4 cups cream
1 cup egg yolks
1/4 cup sugar
1 lb. torn croissants (4 croissants 4 oz each)
1/4 cups dark chocolate chips
Icing sugar, for dusting

Method: Preheat oven to 300°F. Place the milk, cream in a small saucepan over medium heat and cook, stirring, until just below the boil. Remove from the heat and set aside. Place the egg yolks and sugar in a large heatproof bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine. Arrange the croissants in a 12 cm x 18 cm 1.5-litre-capacity baking dish, layer with chocolate chips. Pour over custard and cook for 25 minutes in a bain-marie or until golden and just set.

What will you be serving at your Emmys® party at home? Post your menu here #4ChionFoodie. The Emmys will be broadcast on Sunday, Sept. 19 (8:00-11:00 PM, live ET/5:00-8:00 PM, live PT) on the CBS Television Network.

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Party Like An Oscar® Nominee

Party Like An Oscar® Nominee

Party Like an Oscar® nominee. Party Like an Oscar® nominee. Here are your dinner party ideas and recipes for a spectacular evening. Brining normalcy back after this year. The evening is at the Union Station Los Angeles and the Dolby® Theatre at Hollywood & Highland Center®.

Party Ideas For Oscars®

You can celebrate this time with a great dinner party much like the nominees celebrities. Here are a few recipes for your dinner guests.

  • Smoked Salmon Oscar® with Iranian Osetra Caviar on Brioche
  • Baked Macaroni and Cheese
  • Chicken Pot Pie
  • The Protagonist Cocktail

Party Recipes For Oscars®

Smoked Salmon Oscar with Iranian Osetra Caviar on Brioche

Smoked Salmon Oscar Recipe Party 4Chion Lifestyle

Ingredients
  • Oscar® Brioche
  • 1 loaf brioche
  • 1 cup dill cream (recipe below)
  • 1 lb. smoked salmon
  • 2 oz. Iranian Osetra caviar
  • Dill Cream
  • 1 cup sour cream
  • 1 T lemon juice
  • 2 T shallots, chopped
  • 1 T fresh dill, chopped
Instructions
  1. Cut the brioche into the shape of an Oscar statuette.
  2. Toast until golden.
  3. Spoon small amount of dill cream on the brioche (see below).
  4. Layer smoked salmon on top and garnish with caviar.
  5. Dill Cream
  6. Whisk ingredients together thoroughly. Pinch of salt and white ground pepper.
CHICKEN POT PIE Wolfgang Oscars 4Chion Lifestyle

Chicken Pot Pie

(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: Serves 4

Ingredients

2 pounds boneless, skinless chicken, cut into 1-inch chunks

Salt and freshly ground black pepper to taste

3 tablespoons all-purpose flour

4 tablespoons vegetable oil

4 tablespoons unsalted butter, divided

1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces

1/2 pound organic carrots, peeled and cut into 1/2-inch pieces

1 medium yellow onion, peeled and diced

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups organic chicken stock

1 cup plus 1 tablespoon heavy cream

1/4 cup dry sherry

1/2 cup shelled or frozen peas

Approximately 1/2 pound frozen puff pastry, defrosted following package instructions

1 cage-free egg

Ingredients

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes. sing a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan, then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.

Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.

Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.

In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Wolfgang Puck recipe 4chion Lifestyle

Baked Macaroni and Cheese (recipe courtesy Wolfgang Puck)

Ingredients

8 ounces elbow macaroni

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 1/2 cups milk

3 tablespoons finely chopped black truffle (optional)

1/2 medium white onion

1 bay leaf

10 ounces sharp aged white Cheddar, shredded

3 ounces Gruyère cheese, shredded

1 ounce freshly grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch cayenne

2 drops black winter truffle oil (optional)

1 cup fresh brioche or challah bread crumbs

2 tablespoons finely chopped fresh Italian parsley

Thinly sliced fresh black truffles, for garnish (optional)

Instructions
  1. Preheat oven to 350°F. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.
  2. While macaroni cooks, melt 3 tablespoons butter in a separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.
  3. Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.
  4. Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.
  5. Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.
  6. Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.
Protagonist Oscars 4Chion Lifestyle

The Protagonist

Ingredients

1/2 ounce Pimm’s The Original No. 1 Cup

3/4 ounce Fresh Lemon Juice

1/4 ounce Simple Syrup

2 ounces Tonic Water

Sliced Cucumber and Borage Flowers for Garnish

Instructions

Combine Don Julio Blanco, Pimm’s, lemon juice and simple syrup in a cocktail shaker with ice. Gently shake and roll in tonic water.

Pour over fresh ice in a Collins glass.

Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.

Check out the Oscars® Live Sunday, April 25th at 6:30 PM ET / 3:30 PM PT on ABC. What is your pick of the night? Post our answer here.

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Holiday Giveaway

Holiday Giveaway

Holiday giveaway for your best lifestyle. 4Chion Lifestyle is announcing a social media contest. Contest open to U.S. residents ages 18 and up. Looking for gift giving ideas here.

Holiday Giveaway 4Chion Lifestyle
Holiday Giveaway

How to Enter the Giveaway

  1. Must follow @4ChionLifestyle on Instagram, Facebook, Twitter, and Pinterest.
  2. Like a contest photo connected on social media.
  3. Tag 3 friends in the comments section of the photo connected to the contest on social media.
  4. You will receive one entry for completing these instructions.
  5. You will receive an extra entry for sharing this post on your social media. (please #4chionstyle).
  6. You will receive an 1 extra entry for everyone of your tagged friends follows these instructions.
  7. You will receive one entry for each time you follow these instructions and it is verified. Contest ends at 12:01 AM 12/10/2021
  8. Winner will be notified via Instagram by DM 12/20/2021 and have 48 hours to respond. The package will be mailed by 1/3/2022. The announcement on social media after 12/24/2021.
  9. The winner must post a photo of them with their prize package on social media tagging @4chionlifestyle, @lamoniquecosmetics,#theOliviaShop, @5thchapterscents, @Amazon, and #4ChionStyle.
Giveaway Includes
  • The Olivia Shop personalized gifts from themed baskets, wedding content, mugs, t-shirts, and more. Order early for the holidays each gift is hand crafted to your specifications. Contest entry 1 Schitt’s Creek mug ($45 value).
  • Lamonique Cosmetics is a luxurious line of mineral based cosmetics. Our minerals consist of natural pigments including titanium dioxide, zinc oxide, and iron oxides, freeze dried vitamins A, E and D, lavender based aromatherapy with essential extracts. Create endless alluring looks with our hypo-allergenic super soft synthetic fiber six piece brush sets. Cruelty Free/ No animal hair used. Contest entry 1 Luxe Brush Set- Crystal ($25 value).
  • 5th Chapter Scents is a small batch soap company in NJ. Contest entry 1 gift set ($50 value).
  • Poofy Organics is a modern apothecary, a consciously crafted skincare and wellness brand that creates clean botanicals and sustainable products. They offer free shipping on all orders over $70 (USA Customers only). Contest entry PM moisturizer ($55 value).
  • Phenomenal U Custom made Jewelry specially designed for your Phenomenal Person in your life. Made with natural stones and charka beads. Contest entry 1 necklace and bracelet ($90 value).
  • Amazon A few of our favorites from Amazon for holiday gift giving. Contest entry 48 Pieces Eyelash Curler Makeup Tools Set ($10.99), Kid Chef Bakes for the Holidays ($10.23), Burt’s Bees Holiday Gift Set ($15.00), and Men’s Sandalwood Gift Set ($28.00 value).

Instagram, Amazon, Facebook, Instagram, Pinterest, Twitter and products supplied do not sponsor, support, endorse, or have any involvement with this contest. Winner agrees to have their name and @AccountName announced on social media accounts for 4Chion Lifestyle. Winner agrees that they are aged 18 and up.

Good luck and you are welcome to check out each product by clicking here

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