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. 


Thursday, March 2, 2017

Scalloped Potatoes Recipe

Scalloped Potatoes

While I love a traditional scalloped potato, I’ve adapted my favorite way to make macaroni and cheese to a delicious, gooey potato dish. This is hearty enough to serve as a Meatless Monday entrée with a side salad.

Ingredients:
3 lbs Yukon gold potatoes, peeled and sliced thin
8 oz sour cream
8 oz cottage cheese
1 pt heavy whipping cream
1/4 lb butter
1 lb sharp cheddar, shredded (reserve 1/4 cup)
1 lb queso chihuahua, shredded (reserve 1/4 cup)
1 sleeve Ritz crackers
1 tsp salt
½ tsp pepper

Instructions:
Preheat oven to 350 degrees.

In a stock pot, boil one gallon of water. Add sliced potatoes and cook for five minutes. Drain.

In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth while simmering. Remove the cream mixture from heat.

In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾ lb sharp cheddar, with a spatula.

In a food processor, pulse Ritz crackers and remaining cheeses until a fine crumb.

Layer mixture with potatoes in a 9x13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.

Take a moment to smell the delicious cheesiness and indulge in while hot.

Serves 15 as a side dish, 8 as an entrée.


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 wife and business partner, Samantha. In 2015, she was awarded Grand Champion in the Ultimate Macaroni and Cheese contest by the American Dairy Association of Indiana. She also won Best Gluten Free and Most Creative in the Indiana Soup Fest the same year for her Lobster and Popcorn Soup. 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.  

Thursday, February 16, 2017

Pork Tenderloin with Syrah and Winter Veggies Recipe

Pork Tenderloin with Syrah and Winter Veggies
Serves 4



Step 1 - Pork
1 lb pork tenderloin
1 Tablespoon kosher salt
2 teaspoons pepper
½ stick of butter

Season pork with salt and pepper. Place pork in vacuum bag along with butter and seal. Place in immersion circulator at 135 degrees and cook for 2 hours.


Step 2 – Leek Confit
2 leeks cleaned and sliced
½ cup bacon fat
4 cloves garlic – minced
1 teaspoon salt
½ teaspoon pepper

Preheat oven to 300 degrees. Combine all ingredients in oven proof dish. Cook for 1.5 hours until tender.


Step 3 – Slow Roasted Shiitakes
½ lb shiitake mushroom caps
1 teaspoon soy sauce
¼ cup Eberle Syrah
1 teaspoon Worcestershire
2 cloves garlic – minced
2 Tablespoons onion – finely diced
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil

Preheat oven to 250 degrees. Whisk together all ingredients except mushrooms. Add mushrooms and marinate for one hour. After marinating, place mushrooms on baking pan and cook for 30 minutes. Remove and slice thin on bias.


Step 4 – Syrah Glaze
1 cup Eberle Syrah
¾ cup currant jelly
2 cloves garlic – crushed
¼ onion – finely diced
1 teaspoon red chili flakes
1 teaspoon kosher salt
1 teaspoon pepper

Place in small saucepan and reduce by 75 % (approx. ¼ cup). Remove from heat.


Step 5 – Slow Roasted Carrots
6 tri-colored carrots – scrubbed and cut in ½ lengthwise
3 pieces Mariah bacon – diced
Salt and pepper

Preheat oven to 275 degrees. In skillet, add bacon pieces and carrots. Sauté over low heat until exterior of carrots are caramelized. Sprinkle with salt and pepper.  Place carrots in a sheet pan and roast in oven until just tender (about 30 minutes).


Assembly:

Additional ingredients for assembly:
2 tablespoons olive oil
1 tablespoon truffle salt
2 tablespoons chopped chives
1 tablespoon bacon crumbles

1. Remove pork from sous vide bag and cut into 4 equal portions. Heat 2 table spoons olive oil in a sauté pan, brown pork in pan over high heat, 1 minute each side.
2. On each plate, place 3 carrots halves (one of each color)on bottom of plate - top with crispy bacon, then place 1 Tablespoon leek confit, 1 shiitake cap sliced, top with pork portion, give plate a drizzle of Syrah sauce, a sprinkle of truffle salt, bacon crumbles and chopped chives.