Thursday, December 1, 2016

December Drop Off Special


December Drop Off Special Offer

Only $8 a person for gourmet goodness!

Call 812.372.9898 or email artisanfoodworks@240sweet.com to schedule your meal. 

Free disposable chafing dishes for orders of 100 people or more*

Buffet Entrees

Traditional ham
Slices of country pit ham with pineapple and cherries

Apple cider ham
Slices of country pit ham baked in apple cider and brown sugar

Roasted turkey
Hand-carved real turkey in a classic gravy

Barbecue jackfruit
Spicey vegan vegetable barbecue

Grand Champion decadent macaroni and cheese
Chef Alexa’s award-winning recipe of deliciousness

Everything Else You Need


Vegetarian baked beans
Bacon braised green beans
Hand-mashed potatoes
Confetti corn
Lemon green beans
Hoosier broccoli salad
Coleslaw
Sweet potato salad with cranberries and nuts
Cranberry salad
Rolls with butter
Freshly baked bread with butter
Ooey gooey butter cake
240sweet marshmallows
Assorted cans of pop and bottled water
Disposable serviceware

Pricing, Each Guest

Delivery included*
Set up as a buffet
1 Entrée and 3 Everything Else You Need: 8.00
2 Entrees and 3 Everything Else You Need: 10.00
Add Additional Everything Else You Need: 1.00

Service staff also available.


The Fine Print:
Monday through Friday: Minimum of 30 people
Saturday and Sunday: Minimum of 50 people
24 hours a day.
Surcharge for orders placed less than 48 hours prior to service.

Not available for already booked events. 
Subject to date/time availability. Only for December 2016.


*Travel surcharge may apply for events further than our commissary. 

Tuesday, November 15, 2016

WFC Ultimate Bacon and Cornbread Waffle Recipe


World Food Championships 
Ultimate Bacon and Cornbread Waffle Recipe



Cornbread Waffle
Ingredients
1 ¾ cups All-purpose Flour
1 ¼ cup Cornmeal
1 tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Sugar
2 cups Whole Milk
3 tablespoons melted Butter
2 large Eggs
½ pound finely diced cooked Hormel Black Label Original Bacon

Directions
Preheat waffle maker.
Whisk together dry ingredients. Then, whisk in milk, butter, and eggs. Stir in bacon.
Fill waffle maker with batter. Cook for 5 to 7 minutes (or until golden). Makes up to 6 waffles.

Bourbon Bacon Relish
Ingredients
1 ½ pounds diced Hormel Black Label Original Bacon
3 small Yellow Onions, diced
6 cloves Garlic, peeled and rough chopped
1 teaspoon Chili Powder
1 tablespoon Whole Grain Mustard
1 cup Bourbon
¼ cup Maple Syrup
1/3 cup White Balsamic Vinegar
1/3 cup Brown Sugar

Directions
In a sauté pan, cook bacon until crispy over medium heat. Remove from heat and strain fat. To pan, add diced onion and garlic. Cook for 5 minutes, until onions are translucent. Add chili powder, mustard, bourbon, and maple syrup. Bring to a boil. Add brown sugar. Reduce liquid to coat spoon. Pulse in a food processor to a chunky consistency.

Deviled Quail Eggs
Ingredients
1 piece of Hormel Black Label Original Bacon, cooked until crispy
3 Spicy Pickled Quail Eggs
3 tablespoons Mayonnaise
½ teaspoon Whole Grain Mustard
1 ½ tablespoons Sour Cream
Pinch Salt
Pinch Pepper

Directions
Split eggs in half length-wise. Remove yolks. Mash yolks with mayonnaise, mustard, sour cream, salt, and pepper. Pipe filling back into whites. Break bacon into pieces and put one atop each egg.

Dish Assembly
Make Cornbread Waffles and put one on each plate. Spoon even portions of Bourbon Bacon Relish over waffles.  Top each with a deviled quail egg piece.

Garnish with smoked paprika and scallion curls.







Friday, October 14, 2016

Gourmet Platters Special

Impress your Friends and Family with Chef's Alexa delectable foods

Gourmet platters  

33% off if ordered by 11/30/16

Fresh and fancy foods for you to serve
2 business days’ notice required for pick-up or delivery
If ordering for Thanksgiving, place your order by 5PM Monday, November 21st to pick up your order by 6PM Wednesday, November 23rd
Call us at 812.372.9898 to place your orders!

Featured Items

~ served at room temperature~

Jumbo shrimp platter
Whole shrimp served with hand-grated horseradish cocktail sauce

  • 40 pieces
  • 120.00  Sale price: 80.00

Beef tenderloin platter
Medium-rare deliciousness slice and served with split silver dollar rolls and creamy horseradish on 
the side

  • Serves up to 30
  • 300.00 Sale price: 201.00

Holiday Favorites

~ available hot or cold~
5-lbs serves 15-20 people

15-lbs serves 50-60 people

Brown sugar glazed ham
County pit ham with chunks of pineapple glazed with brown sugar

  • 5 lbs 67.50   Sale price: 45.00
  • 15 lbs 157.50  Sale price: 105.00

Carved Turkey Breast
Slices of real turkey in rich gravy

  • 5 lbs 120.00  Sale price: 80.00

Creamy Mashed Potatoes

  • 5 lbs 38.00  Sale price: 25.40
  • 15 lbs 114.00 Sale price: 76.20

Maple Pecan Sweet Potato Casserole with Artisan Cinnamon Marshmallows

  • 5 lbs 60.00 Sale price: 40.00
  • 15 lbs 180.00 Sale price: 120.00

Grand Champion Decadent Macaroni and Cheese

  • 5 lbs 75.00  Sale price: 50.00
  • 15 lbs 225.00 Sale price: 150.00

Cornbread Stuffing

  • 5 lbs 45.75  Sale price: 30.50
  • 15 lbs 112.50 Sale price: 75.00

Bacon Braised Green Beans

  • 5 lbs 24.00 Sale price: 15.89
  • 15 lbs 63.00 Sale price: 42.00

Cranberry Celebration Salad

  • 5 lbs 45.00 Sale price: 30.00

Hors d’oeurves Platters

~ served at room temperature~

Candied Bacon
With a slight kick and served on a stick

  • 25 pieces
  • 90.00  Sale price: 60.00

Charcuterie Platter
Smoking Goose salami, olives, house-made rillettes, pickled apricots, salted almonds, honey, bread and crackers appetizingly arranged

  • Serves up to 25
  • 140.00  Sale price: 93.00

Gourmet Cheese Platter
Imported and domestic cheese assortment, garnished with grapes, berries, and nuts. Served with gourmet crackers

  • Serves up to 25  
  • 150.00  Sale price: 100.00 

Marinated and Fresh Vegetable Display
A beautiful arrangement of marinated and fresh vegetables served with green goddess dip

  • Serves up to 30
  • 125.00  Sale price: 83.00

Fun Foods

~ served at room temperature~

Blackberry BBQ meatballs 
In our own barbecue sauce

  • 100 pieces
  • 72.00 Sale price: 48.00

Pulled Pork Barbecue
Smoked over hickory, hand-pulled, and tossed in our own barbecue sauce. Accompanied by split silver dollar rolls

  • Serves up to 25
  • 80.00  Sale price: 53.00

Southern Dip Station
Pimento cheese, beer cheese, and boiled peanut hummus with assorted dippers

  • Serves up to 25
  • 120.00  Sale price: 80.00

Fresh Seasonal Fruit Platter
Wedges of cantaloupe, honeydew, watermelon and pineapple garnished with strawberries, orange cartwheels and clusters of red, seedless grapes Served with honey yogurt dipping sauce
  • Serves up to 30
  • 96.00  Sale price: 64.00

Gourmet Mini Sandwiches
A selection of mozzarella caprese, sriracha-honey chicken, Burtons’ maple syrup and stone ground mustard ham sandwiches on silver dollar rolls

  • Serves up to 25
  • 96.00  Sales price: 64.00

Mini Dessert Assortment
Includes mini cookies, mini brownie bites and marshmallows

  • Serves up to 25
  • 72.00  Sale price: 48.00

Wednesday, October 12, 2016

Smoked Duck Balls


Smoked Duck Balls

8 ounces Cream Cheese
2 large fresh Jalapeno Peppers, diced small
2 large Eggs
1 pound Maple Leaf Farms Ground Duck
1 cup Butter Cracker Crumbs
1 small fresh Yellow Onion, diced small
2 cloves fresh Garlic, pressed
1 teaspoon Worcestershire sauce
1 tablespoon fresh Flat Leaf Parsley, finely chopped
1 tablespoon Kosher Salt
1 tablespoon fresh Cilantro, finely chopped
1 teaspoon ground Cumin
½ tablespoon freshly ground Black Pepper
6 pieces Bacon


1.       Bring grill or smoker temperature to 300 degrees Fahrenheit, with coals and hickory logs offset for indirect cooking.
2.       Make filling: In a small bowl, mix together cream cheese and jalapeno. Combine well. Roll in to 6 small balls. Place in refrigerator.
3.       Make duck mixture: In a medium mixing bowl, whisk eggs. Add Maple Leaf Farms ground duck, butter cracker crumbs, yellow onion, garlic, Worcestershire, flat leaf parsley, Kosher salt, cilantro, cumin, and black pepper. Using your hands, mix very well. Form duck mixture into 6 evenly sized balls.
4.       Insert filling: Use your thumb to press a hole into the center (Don’t go all the way through) of each one. Into each duck ball insert filling. Close the hole by pushing the duck mixture around it to secure well.
5.       Add bacon: Wrap a slice of bacon around each ball. Secure with kabob skewer.
6.       Smoke for two hours or until internal temperature of duck is 165 degrees Fahrenheit.
7.       For extra crispy bacon, finish for 10 minutes in 300 degree Fahrenheit oven.

8.       Allow Smoked Duck Balls to rest for 10 minutes before digging in. The insides are molten when they come off the smoker or out of the oven. 

Thursday, September 29, 2016

Syrah! for Ribs Recipe

Syrah! for Ribs Recipe



Prep time: 15 minutes plus 1 hour stand time
Serves 4 to 8 people

Ribs
2 racks fresh pork back ribs

Dry Rub
¼ cup Kosher Salt
2 tablespoons Brown Sugar
2 tablespoons Smoked Paprika
1 tablespoon Granulated Garlic
1 tablespoon Onion Powder
1 tablespoon Coarsely Ground Black Pepper
1 tablespoon Dry Mustard

Syrah! Sauce
2 cups California Syrah (full-bodied)
2 cups all-natural Grape Jelly (made with cane sugar)
1 ½ cups Catsup (made with cane sugar)
½ cup Brown Sugar
1 head Fresh Garlic, pureed
½ cup Cider Vinegar
1 tablespoon Coarsely Ground Black Pepper
1 tablespoon Koshers Salt
1 tablespoon minced Fresh Onion


Blend all Dry Rub ingredients together. Remove skin from underside of ribs. Pat Dry Rub all over the ribs (front and back). Let sit for at least an hour. If desired, this may be completed a day ahead and held in the refrigerator, wrapped in aluminum foil.

Combine all Syrah! Sauce ingredients in a two-quart saucepan. Bring to a boil, then simmer on low until reduced by half.  Let cool in refrigerator for at least 2 hours. If desired, this may be made a day ahead and held in the refrigerator after cooled (make sure to cover).

Prepare smoker with hickory logs and charcoal to 275 degree Fahrenheit. Place ribs bone-side down on grill for indirect heat. Cook for one hour. After an hour, baste ribs with Syrah! Sauce. Continue to baste every half hour. Cook for 3 ½ hours or until meat pulls away from the bone. Add more coals as needed to maintain the temperature of the smoker.


Remove from grill and tent with aluminum foil for 30 minutes to let the juices re-absorb. Exclaim Syrah! for Ribs and serve with remaining sauce (and enjoy with the rest of the bottle of wine). 

New! Hoosier Heartwarming Menu


16 Hoosier Heartwarming Buffet



812.372.9898 www.artisanfoodworks.com



Great for holiday parties and meals. Book by October 31 for your 2016 event and save 33%!

Appetizers*

Barbecue meatballs
In a blackberry barbecue sauce

Brie and grapes display
With crunchy French bread and crackers

Veggie tray with dip
Fresh vegetables with a creamy dip

Lemon basil hummus
With pita chips and carrots for dipping

Tropical fruit salsa
With tortilla chips

Buffet Entrees

Apple cider pork tenderloin
One of Chef Alexa’s favorite dishes, smoked over hickory. With chef’s choice sauces on the side

Whole local pig
Smoked over hickory and pulled on-site with sauces on the side
75 guest minimum

Syrah! for ribs
Deliciously tender because they are smoked over hickory and basted with a red wine barbecue sauce
Upgrade for 4.00 each guest

Pulled pork barbecue
Slowly smoked and pulled, then tossed in Chef Alexa’s own classic barbecue sauce

Beef brisket
Chef Alexa’s mouthwatering brisket smoked over hickory and bourbon barrel staves. With sauces on the side
Upgrade for 4.00 each guest

Roasted turkey
Hand-carved real turkey in a classic gravy

Grilled duck breasts
Served medium-rare with Chef Alexa’s blueberry sauce
Upgrade for 4.00 each guest

Barbecue chicken
Boneless, skinless chicken breasts in classic sauce

Barbecue jackfruit
Spicey vegan vegetable barbecue

Everything Else You Need
Included


Hoosier broccoli salad
Southern black eyed pea salad
Creamy coleslaw
Ambrosia salad
Traditional potato salad
Crunchy potato chips
Sweet potato salad with cranberries and nuts
Frog’s eye salad
Cranberry salad
Rolls with butter
Freshly baked bread with butter
Buns and fixin’s bar
Disposable serviceware
Cookies
Desert serviceware/handling
Sweet tea and fruited water station





Premium


Upgrade for 1.00 more each guest


Barbecue seitan
Fried apples
Sweet potato casserole with marshmallows
Cowboy baked beans
Vegetarian baked beans
Bacon braised green beans
Grand Champion decadent macaroni and cheese
Hand-mashed potatoes
Bacon and bourbon collard greens
Confetti corn
Fresh from the garden salad with ranch and vinaigrette
Roasted root vegetables
S’more on a Stick Station
Sweet dip with strawberries, brownies, and cookies
Pumpkin pie bars
Assorted cans of pop and bottled water
Eco-friendly plates with flatware and deluxe paper napkins




Pricing, Each Guest

Buffet


One Entree with four Everything Else You Need (Included): 15.00
Special Offer: 10.00
Two Entrees with five Everything Else You Need (Included): 18.00
Special Offer: 12.00
Each additional Everything Else You Need (Included): 1.50
Special Offer: 1.00
Each additional Everything Else You Need: (Premium): 2.50
Special Offer: 1.50

*Add two Appetizers (includes co-ordinating serviceware and extended service time of one hour): 5.00

Rental Additions




Water service with glassware: 1.50
China, flatware, and deluxe paper napkins: 4.00
White cloth table covers for guest tables and buffet: 2.00 each guest
White cloth napkins: 1.50

The Fine Print:
Monday through Friday: 500.00 minimum order for buffet
Saturday and Sunday: 1000.00 minimum order for buffet
Not available for already booked events.

One hour of direct service with 20% service staff charge added to final invoice for buffet/full service. Booking fee is minimum for all dates. Travel charges may apply for events further than 40 miles from our commissary. Service staff overage charges may apply for some Rental Additions.  Artisan Foodworks does not pay for kitchen or venue usage—any applicable charges are the responsibility of the client.

Thursday, September 1, 2016

NEW | Feeling Fall Menu


16 Feeling Fall

Delight your co-workers, family, and friends with this menu. Buffet service.
812.372.9898 www.artisanfoodworks.com



Celebrate fall with this limited time offer of some of our favorite foods. Book by October 1 to enjoy and share in 2016.

Entrees

Whole local pig
Smoked over hickory and pulled on-site with sauces on the side

Pulled pork barbecue
Slowly smoked and pulled, then tossed in Chef Alexa’s own classic barbecue sauce

Apricot pork loin
One of Chef Alexa’s favorite dishes, smoked over hickory

Barbecue chicken
Boneless, skinless chicken breasts in classic sauce

Barbecue jackfruit
Spicey vegan vegetable barbecue

Everything Else You Need
Included


Hoosier broccoli salad
Southern black eyed pea salad
Creamy coleslaw
Ambrosia salad
Traditional potato salad
Potato chips
Freshly baked bread with butter
Buns and fixin’s bar
Disposable serviceware
Cookies
Desert serviceware/handling
Sweet tea and fruited water station




Premium


Upgrade for 1.00 more each guest


Fried apples
Sweet potato casserole with marshmallows
Cowboy baked beans
Bacon braised green beans
Grand Champion decadent macaroni and cheese
Hand-mashed potatoes
Au gratin potatoes
Confetti corn
Fresh from the garden salad with ranch and vinaigrette
Roasted root vegetables
Sweet dip with strawberries, brownies, and cookies
Eco-friendly plates with flatware and deluxe paper napkins**



Pricing, Each Guest

Buffet


One Entree with four Everything Else You Need (Included): 10.00
Two Entrees with four Everything Else You Need (Included): 12.00
Each additional Everything Else You Need (Included): 1.00
Each additional Everything Else You Need: (Premium): 1.50

Rental Additions


Water service with glassware: 1.50
China, flatware, and deluxe paper napkins: 4.00
White cloth table covers for guest tables and buffet: 2.00 each guest
White cloth napkins: 1.50

The Fine Print:
Monday through Friday: 500.00 minimum order for buffet/full service.
Saturday and Sunday: 1000.00 minimum order for buffet/full service.
Not available for already booked events.

One hour of direct service with 20% service staff charge added to final invoice for buffet/full service. Booking fee is minimum for all dates. Feeling Fall not available at all venues. Travel charges may apply for events further than 40 miles from our commissary. Service staff overage charges may apply for some Rental Additions.