Thursday, May 11, 2017

Street Taco Fiesta

Street Taco Fiesta Menu 


Love street tacos and casual foods? You’re in for a treat with this menu. You can even have them served from our food truck! Or have the food served as a buffet. 



Introductory Special Offer
Save 25% when you book by June 15, 2017

To book, call Sam at (812) 372-9898 or email artisanfoodworks@240sweet.com


Appetizer Station

Fresh salsa and chips
Fruit and tomato salsas with crunchy corn tortilla chips

Rotel dip
Classic dip of warm cheese with tomatoes and chiles. Served with crunchy corn tortilla chips

Fresh vegetables and dip
Display of seasonal fresh vegetables with chipotle ranch dipping sauce


Build Your Own Taco Bar
Served with corn or flour tortillas, diced onions, cilantro, radish, jalapeno slices, charred pineapple, queso fresco, lime wedges, and assorted hot sauces

Pork al paster
Roasted pork shoulder marinated in pineapple and aromatics

Americano
Seasoned ground beef with tomato, lettuce, and cheddar

Chicken tinga
Shredded chicken with braised smoky peppers and sweet peppers

Beef bulgogi
East meets west with delicious beef dish marinated in soy sauce

Fajita
Strips of steak with peppers and onion

Margarita shrimp
Lime and tequila marinated shrimp

Raspberry chipotle duck
Shredded Hoosier duck smoked over hickory

Shitake and hibiscus flower
Great for vegans. A mixture of freshly sautéed mushrooms with hibiscus flowers and red chiles

Barbecue jackfruit
Spicey vegan vegetable barbecue


Everything Else You Need

Grilled sweet plantains
Stewed black beans
Hot and zesty quinoa
Cilantro brown rice
Classic Mexican rice
Refried beans
Guacamole with chips
Sweet potato salad with vinaigrette
Black bean and corn salad with avocado
Extra Fiery Takis
Mexican street corn salad
Grilled corn on the cob with fixin’s
Confetti corn
Tropical fruit display with Tajin sprinkles and coconut marshmallow dip
Fresh watermelon slices
Tres leches cake
Lemon bars
Watermelon aqua fresca and fruited water*
Horchata and Zen water*
Dessert handling service*
Disposable serviceware

Subject to date availability. Introductory Special Offer pricing not valid for events already booked.

Pricing, Each Guest
Add palm leaf plates, flatware, and deluxe paper napkins with water service: 3.50 each guest
Add white buffet and guest table linens for 2.50 each guest
Add white linen napkins for 1.00 each guest

Buffet

One appetizer and three tacos with four Everything Else You Need:  20.00
INTRODUCTORY SPECIAL OFFER: 15.00

Two appetizers with four tacos with five Everything Else You Need: 26.00
INTRODUCTORY SPECIAL OFFER: 19.50

Each additional Appetizer or Everything Else You Need: 2.00
INTRODUCTORY SPECIAL OFFER: 1.50

Upgrade to food truck service: 1.00 each guest

Pick Up or Drop Off
*Not available with Pick Up or Drop Off services

250.00 minimum for Pick Up service Monday through Friday/500.00 for Drop Off service
500.00 minimum for Pick Up service on Saturdays or Sundays/1000.00 for Drop Off service

Disposable chafing dishes available

Delivery fees determined by address and date of delivery

With Service
Appetizer station with buffet

500.00 food/serviceware minimum Monday through Friday/Booking fee of 500.00

1500.00 food/serviceware minimum on Saturdays and Sundays/Booking fee of 1000.00

Handling fee will be charged for serviceware and foods not provided by Artisan Foodworks

Professional catering equipment rental included with pricing (including but not limited to salt and pepper shakers, chafing dishes, platters, serving utensils, and bussing trays)

20% service staff charge added to all buffets

One and a half hours of direct service included





Wednesday, April 26, 2017

Candied Bacon on a Stick Recipe

Candied Bacon on a Stick

All of the deliciousness of the world—on a stick

Need something quick, easy and delicious? Break out the Candied Bacon on a Stick. Inexpensive and impressive, this yummy dish with a slight kick makes people smile. Best part? It can be made several hours ahead and served at room temperature.  


















Ingredients:
1 pound thin-cut bacon
1 cup dark brown sugar
1 teaspoon salt
½ teaspoon cayenne pepper

Instructions:
Preheat oven to 400 degrees.

Individually thread bacon strips onto 12 inch wooden skewers in about one inch increments. Make sure to spread bacon out so that it is flat. Leave room at the bottom of the skewer for ease of eating. Place bacon on an aluminum covered sheet pan (for easy, quick clean-up) in rows that don’t touch.

Mix together brown sugar, salt, and cayenne pepper in a bowl. Pat individual bacon skewers well with mixture—you want it to stick. Turn over skewers and repeat.

Bake for 20 minutes to one hour (depending on how crispy and candied you like your bacon).

Makes about 25 one-piece servings (but most people eat two or three). 


This original recipe is property of Chef Alexa Lemley and may be used with permission.

Bio:
240sweet Artisan Foodworks Executive Chef Alexa Lemley grew up working in her parents’ catering business. She lives in Columbus, Indiana with her life and business partner, Samantha. In 2012, Chef Alexa received two “Local Food Hero Awards” from the readers of Edible Indy magazine for creative use of regional foods. In 2009, she was inducted into the prestigious Indiana Artisan program for her gourmet marshmallows. That year, she was also the Artist in Residence at the Indiana State Museum where she demonstrated her food artistry for visitors.  Chef Alexa’s 240sweet Artisan Marshmallows have been featured in O, the Oprah Magazine, Daily Candy, Family Circle, Martha Stewart Weddings online, and several other media. 


Wednesday, April 12, 2017

All-Inclusive Small Plates Menu: Chef’s Favorites

All-Inclusive Small Plates Menu: Chef's Favorites



Introductory Special Offer
Book by May 15 for your 2017 event to save 33%

To book your event, call Samantha at 812.372.9898


Chef’s Favorites
Glass plates and stainless steel flatware included

Select five

Beef tenderloin
Served medium rare with Chef’s choice sauces and mini buns

Jumbo prawns
With zesty cocktail sauce



Scotch quail’s eggs
Pickled quail’s eggs wrapped in sausage. Served with a mustard sauce

Foie gras mousse
On crisps with blackberry and cognac sauce

Stuffed dates
Bourbon soaked dates stuffed with cheese and wrapped in prosciutto

Hoosier duck sliders
Sweet potato rolls with duck prosciutto, pepper jam, and arugula

Vegetarian BLT bites
Skewered mushroom bacon, cherry tomatoes, iceberg lettuce, and toast with drizzle

Crudités cups
Cucumber cups filled with fresh veggies and dip

Asparagus spears
With truffle and parmesan

Gourmet cheeses
A seasonal selection of cheeses which may include creamy brie, stilton, parmesan, cheddar, sweet country cheese, and more. Accompanied by fruit, baguette slices, and rice crackers

Stuffed strawberries
Fresh strawberries stuffed with hand-made ricotta and almonds



Mini dessert assortment
A selection of Chef’s choice desserts that may include French macaron, marshmallows, mini cheesecakes, and strawberries

Minimum of 50 guests Monday through Saturday
Minimum of 100 guests Sunday

Add additional selections for 5.00 each guest
45.00 each guest
INTRODUCTORY SPECIAL OFFER: 30.15



The Fine Print
Prices subject to change without notice
Service staff on-site for two hours of direct service
20% Service charge will be added to final invoice
Travel charge may apply to events more than 40 miles from Artisan Foodworks commissary

Not available for use at all venues.

All-Inclusive Small Plates Menu: Have a Party!

All-Inclusive Small Plates Menu: Have a Party!



Introductory Special Offer
Book by May 15 for your 2017 event to save 33%

To book your event, call Samantha at 812.372.9898 


Have a Party!

Includes disposable serviceware

Select five

Chicken satay
With sauces for dipping: cashew, sweet chili, and tropical pineapple

Pulled pork barbecue
Smoked over hickory and hand-pulled. Served with mini buns

Classic barbecue meatballs
With Chef Alexa’s barbecue sauce



Candied bacon on a stick
All of the deliciousness of the world—on a stick



Bacon ranch devilled eggs
The classic party food with a twist



Fresh vegetable display
With Southwestern ranch dip

Lemon hummus
Chickpea dip with veggie dippers and pita chips

Fiesta dips
Salsa fresca and queso with crunchy tortilla chips

Pimento cheese
With buttery crackers and crusty bread

Brie and grapes
Triple crème cheese with grapes and crusty bread

Pepper jam dip
Sweet and spicey jam spread over cream cheese with crackers for dipping

Marshmallow display
A selection of 240sweet marshmallows

Mini cookies
Assorted mini cookies garnished with strawberries

Minimum of 50 guests Monday through Thursday
Minimum of 100 guests Friday through Sunday

Add additional selections for 2.00 each guest
15.00 each guest
INTRODUCTORY SPECIAL OFFER: 10.00 each guest

The Fine Print
Prices subject to change without notice
Service staff on-site for two hours of direct service
20% Service charge will be added to final invoice
Travel charge may apply to events more than 40 miles from Artisan Foodworks commissary

Not available for use at all venues.

All-Inclusive Small Plates Menu: Classics with a Twist

All-Inclusive Small Plates Menu: Classics with a Twist



Introductory Special Offer
Book by May 15 for your 2017 event to save 33%

To book your event, call Samantha at 812.372.9898 


Classics with a Twist
Includes eco-friendly plates and disposable serviceware

Select five

Charcuterie platter
Locally cured meats, pickled shrimp, olives, seasonal pickled veggies and fruit, salted almonds, bread and crackers appetizingly arranged



Chicago hot dog station
Build your own mini Chicago style hot dog bar

Fabulously crunchy tacos
A duet of duck and hibiscus tacos paired with mushroom and cotija

Maple salmon
Pieces of candied salmon with toasted bread

Ultimate bacon and cornbread waffles
Topped with a bacon relish and deviled quail’s egg. Chef Alexa’s popular entry in the World Food Championships 2016



Togarashi popcorn
Caramelized popcorn with pistachios and spiced with togarashi



Seasonal gazpacho shots
Chef Alexa’s chilled tomato and vegetable soup topped with a toasted crouton

Goat cheese and grape truffles
Served on a stick and finished with pistachios



Chef’s choice canapes
An assortment of bite-sized flat breads with toppings

Hummus a go go
Indiana hemp seed hummus, spicey boiled peanut hummus, and truffled white bean hummus with assorted dippers

Domestic cheese and fruit display
A selection of American cheeses with fresh fruit and gourmet crackers

Sweet dip
Fluffy marshmallow dip with mini brownies, graham crackers, and strawberries

Signature sea salt chocolate chip cookies
Mini cookies sprinkled with Maldon sea salt

Minimum of 50 guests Monday through Thursday.
Minimum of 100 guests Friday through Sunday
Add additional selections for 3.00 each guest
Upgrade to passed service for 5.00 each guest

30.00 each guest

INTRODUCTORY SPECIAL OFFER: 20.10


The Fine Print
Prices subject to change without notice
Service staff on-site for two hours of direct service
20% Service charge will be added to final invoice
Travel charge may apply to events more than 40 miles from Artisan Foodworks commissary


Not available for use at all venues.

Friday, March 31, 2017

Parmesan Asparagus Bundles Recipe



















Parmesan Asparagus Bundles

Nothing says spring like the delicate taste of fresh asparagus. It is a must-have at Chef Alexa's Easter celebrations. You can also find a nice white balsamic vinaigrette in the fresh dressings section of the produce cooler.

Ingredients
6 green onions
1 pound fresh asparagus (smaller stalks)
White balsamic vinaigrette (recipe follows)
8 ounces of parmesan shavings (or shave your own from a chunk with a carrot peeler)


Asparagus
Cut the green tops of onions into seven inch strips. In a small sauce pan, boil two cups of water. Put in onion tops for about one minute (until soft and tender). Drain and immediately place onion tops in ice water. Drain again and pat dry.

Divide asparagus into piles of three to five (about an inch around). Tie each pile into a bundle with an onion green with a secure, tight knot. You don’t want the asparagus to escape while you blanch them.

In a large skillet, boil one and a half inches of water to blanch asparagus. Cook asparagus bundles for five to seven minutes, until bright green. Immediately put in ice water when cooked for a moment.

Arrange asparagus bundles on a pretty spring platter. Drizzle with white balsamic vinaigrette and top with shaved parmesan.


White Balsamic Vinaigrette

3 tablespoon white balsamic vinegar
3 tablespoons extra virgin olive oil
1 clove of garlic, pressed
Freshly ground salt and pepper

Whisk together white balsamic vinegar, extra virgin olive oil, and garlic puree. Add salt and pepper to taste.


Makes about 6 to 12 servings.  

Wednesday, March 15, 2017

Deviled Eggs Recipe


Deviled Eggs with a Kick 
Makes 12 deviled eggs



Ingredients

6 extra large eggs
½  cup real mayonnaise
½ cup white wine vinegar
1 teaspoon Tabasco (or more to taste)
1 tablespoon Coleman’s dry mustard
2 tablespoons finely chopped chives

Directions

Place eggs in a single layer in the bottom of a sauce pan. Add cold water to cover eggs one inch. Heat eggs until just boiling. Cover and remove from heat. Let sit for 12 minutes before draining eggs and running cold water over them to cool.

Peel the eggs. Cut in half, lengthwise. Scoop out the yolks and mash them. Mix in the mayonnaise, white wine vinegar, Tabasco, and mustard.

Whip, whip, whip the mixture until light and fluffy.


Spoon the yolk mixture into the cooked halves. Sprinkle the chopped chives over the eggs.