Friday, January 5, 2018

Just in January Annual 50% Off Catering Sale



Welcome to Chef Alexa's 5th Annual Just in January Catering Sale. She's created some three new all-inclusive menus with an introductory special offer of 50% off when you book. Sale prices range from $10.50 to $50.00! Find the complete menus below.

Call us at 812.372.9898 or send an email to ArtisanFoodworks@240sweet.com to schedule a complimentary consultation. Please note that this special is subject to date availability. Also, the Just in January Introductory Special Offer may not be used for already booked events.

Book by January 26 for free cake handling service!

Visit our Facebook page to see what people are saying about our catering services!

MENU #1

18 Modern Rustic

A selection of Hoosier favorites with a gourmet twist. Available as family style or buffet.

812.372.9898

Just in January Booking Specials
Book by February 3 to save 50% on our new 2018 menus

Appetizers

Deviled quail eggs
Miniature delights topped with candied bacon

Roasted fig and ricotta flatbreads
Luxury flatbreads topped with Chef Alexa’s favorite combination

Nashville hot chicken bites
Toast points topped with spicy oven-fried chicken bites and pickles

Chef’s choice canapes
An assortment of small bites on bread

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

Jumbo shrimp cocktail
Jumbo shrimp with classic cocktail sauce

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

Cheese and berries display
A seasonal arrangement of imported and domestic cheeses with fresh berries, crackers, and crusty bread

Hummus duet
Beet hummus topped with goat cheese and lemon hummus with rainbow-colored vegetable dippers

Entrees

Braised beef short ribs
Rich and hearty beef short ribs in a red wine and mushroom demi-glace

Hickory-kissed prime rib
Lightly smoked over hickory. Served medium rare with seasonal sauces on the side

Grilled beef tenderloin
Grilled to medium rare and hand-carved at the buffet. Served with seasonal sauces on the side
Upgrade for 5.00 each guest

Captain’s pork loin
The Hoosier favorite served with a peach-rum sauce

Whole local pig
Smoked over hickory and pulled on site. Served with seasonal sauce assortment

Champagne chicken
Chicken breasts (boneless and skinless) in a champagne sauce

Classic grilled chicken breasts
Served with three seasonal sauces on the side

Honey and tangerine salmon
Grilled salmon filets with a delicious sauce

Sunflower seed risotto
Creamy risotto made with sunflower seeds and oven-roasted butternut squash

On the Side

Field greens with fresh blackberries, sugared almonds, radishes, goat cheese, and honey-hemp seed dressing

Elegant salad of pears with bleu cheese, candied pecans, field greens, and Champagne vinaigrette

Seasonal vegetable sauté

Heirloom tomato display with fresh mozzarella, field greens, fresh basil, assorted olive oils, vinegars, and salts

Watermelon and feta salad

Tandoori spiced carrots

Grilled and marinated vegetable display

Asparagus spears with white balsamic vinegar

Bacon braised green beans

Red and gold potatoes with garlic and parsley butter

Country mashed potatoes

Goat cheese mashed potatoes

Grand Champion decadent macaroni and cheese

Fresh fruit display with marshmallow dip

Bread assortment: freshly baked, cornbread, and gluten free

S’more on a Stick Station

Tres leches cake

Dessert handling service


Drinks

Basil lemonade

Mixed berry lemonade

Fruited water

Southern sweet tea

Iced tea

Cucumber and lemon water

Fruited water

Water service (upgrade for 1.50 each guest)

Service Ware

Sustainably harvested banana palm leaf plates with flatware and deluxe paper napkins

Rustic blue enamelware with flatware and deluxe paper napkins 

China with flatware, glassware, water service, and white cloth napkins (upgrade for 5.00 each guest)

Pricing, Each Guest
Appetizer Station with Buffet or Family Style service


Two Appetizers, one Entrée with three On the Side, two Drinks, and Serviceware: 44.00
JUST IN JANUARY SPECIAL OFFER: 22.00

Three Appetizers, two Entrees with four On the Side, two Drinks, and Serviceware: 55.00
JUST IN JANUARY SPECIAL OFFER: 27.50

Four appetizers, three Entrees with five On the Side, two Drinks, and Serviceware: 66.00
JUST IN JANUARY SPECIAL OFFER: 33.00

Each additional Everything Else You Need: 3.00
JUST IN JANUARY SPECIAL OFFER: 1.50

Upgrade to passed appetizers: 5.00
JUST IN JANUARY SPECIAL OFFER: 2.50

The Fine Print

Appetizer station with buffet or family style service

Two hours of direct service included

500.00 food/serviceware minimum Monday through Friday/Booking fee of 500.00 (credited towards final bill)

2000.00 food/serviceware minimum on Saturdays and Sundays/Booking fee of 1000.00 (credited towards final bill)

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

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

20% service charge added to all services

10% gratuity added to all events

This menu may not be available at all venues.

Events more than 50 miles from our commissary may incur travel fees

Prices subject to change without notice unless there is pricelock


MENU #2
18 Updated Classic
Stations Menu

Pamper your guests with farm to table fare


812.372.9898



Just in January Booking Specials
Book by February 3 to save 50% on our new 2018 menus

Passed Appetizers

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

Mini twice baked potatoes
The classic appetizer topped with cheddar and bacon

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

Sugar cane shrimp
Rum and lime glazed jumbo shrimp skewered with a piece of sugar cane

Foie gras mousse
On a crisp with blackberry cognac sauce

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

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

Chef’s choice canapes
An assortment of small bites on bread

Moroccan crepes
Topped with fried chicken and honey sauce

Food Stations

Seafood Selections

Seared ahi tuna carving station
Whole sashimi grade tuna loin, seared and carved to order. Accompanied by Asian slaw, premium soy sauce, wasabi, pickled ginger, and edamame.

New Orleans shrimp sauté
A family favorite of jumbo shrimp sautéed in real butter with garlic and herbs prepared continuously. Served with creamy goat cheese grits.

Lobster roll station
Fresh Maine lobster combined with butter or crème fraiche for your guests. Served in traditional split bun with crunchy potato chips on the side. Add for 5.00 each guest upgrade.

Whole halibut
Grilled whole fish served with couscous and lemon tartar sauce.

For the Meat Lover

Barbecue station
Choose two: Texas beef brisket, sausage, pulled pork, and vegan jackfruit. Served with petite brioche buns, sweet/spicy pickles, pork belly baked beans, and creamy coleslaw.

Goat barbacoa
Smoked goat served with griddled corn tortillas, salsa fresca, and black beans.

Greek lamb
Whole lamb with pitas and tzatziki. Accompanied by a Greek potatoes and tomato green beans.

Whole local pig
A whole pig smoked over hickory and pulled on-site with Chef’s choice sauces on the side. Served with petite brioche buns, sweet/spicy pickles, pork belly baked beans, and vinegar coleslaw.

Decadent beef tenderloin
Medium-rare beef tenderloin carved to order. Served with brioche buns and seasonal sauce assortment. Accompanied by roasted red potatoes. Select for a 5.00 a person upgrade.  

Perfect Poultry

Chicken kabobs
Greek style skewers treat with pita chips and tzatziki. Accompanied by a fresh Greek salad of romaine, feta, tomato slices, pepperoncini, onions, cucumber, and our own lemon dressing.

Maple Leaf Farms duck
Seared duck breasts carved to order. Served with brioche buns, seasonal sauce assortment, and charred corn salad.

Thanksgiving
Ham and turkey with creamy mashed potatoes, gravy, cranberry relish, marshmallow topped sweet potatoes, and brioche rolls.

Eat Your Vegetables

Heirloom tomato station
An assortment of multi-colored tomatoes carved and served to your guests. Accompanied by fresh basil, whole-milk mozzarella, vinegars, international olive oils, gourmet salts, fresh pepper, and crispy baguette slices.

Vegetarian paella
Saffron rice with peas, sweet peppers, zucchini, onions, tomatoes, eggplant, green olives, parsley, preserved lemons, and carrots cooked in our giant pans.

Mushroom sauté
A blend of woodland mushrooms sautéed with garlic, onion, and sweet peppers cooked in our big pans. Served with baby spinach, bleu cheese, and balsamic vinaigrette.


Incredibly Awesome

Jambalaya
The Louisiana favorite of crawfish, chicken, shrimp, sausage, sweet peppers, onions, tomatoes, and rice cooked together in our big pan. Accompanied by classic garden salad, garlic bread and assorted hot sauces.

Macaroni and cheese bar
Super-creamy macaroni and cheese for a “build your own” bar. Mix-ins include crisply bacon, truffle puree, scallions, creamery butter, roasted garlic, pimentos, jalapenos, Ritz cracker bits, Cheetos, and jalapenos.

Imported cheeses
A seasonal selection of whole cheese including creamy brie, stilton, parmesan, cheddar, sweet country cheese, and more. Accompanied by grapes, strawberries, honeycomb, baguette slices, and rice crackers.

Mini dessert station
A seasonal Chef’s choice assortment of delicious small bites that may include French macaron, 240sweet marshmallows, mini cheesecakes, bar cookies, and amaretto stuffed strawberries.

Gourmet s’more on a stick
Assorted flavors of our award-winning 240sweet Artisan Marshmallows with everything needed for the perfect dessert: crushed graham crackers, ground dark chocolate, toasted coconut, nuts pieces, Chef’s Choice toppings, and skewers.

Also Included
Non-alcoholic beverage station
Choose two: Southern sweet tea, lemonade, triple berry lemonade, fruited water, watermelon agua fresca, and coffee.

Serviceware
Plates in your choice of palm leaf plates or china accompanied by stainless steel flatware. Glassware for drink station, salt and pepper shakers, and all items needed for bussing and serving included.

Linens
Your choice paper cocktail napkins or white cloth napkins. Also includes white tabletop linens for food stations and guest tables.

Cake service station
Cutting and plating of the professionally baked cake that you provide. Includes rental/usage of serviceware and paper cocktail napkins.

Pricing
Three Passed Appetizers and three stations: 100.00
JUST IN JANUARY SPECIAL OFFER: 50.00

Each additional Appetizer: 7.50
JUST IN JANUARY SPECIAL OFFER: 3.75

Each additional Food Station: 20.00
JUST IN JANUARY SPECIAL OFFER: 10.00


The Fine Print

Three hours of direct service included

1000.00 food/serviceware minimum Monday through Friday/Booking fee of 500.00 (credited towards final bill)

2000.00 food/serviceware minimum on Saturdays and Sundays/Booking fee of 1000.00 (credited towards final bill)

Handling fee will be charged for service ware and foods not provided by Artisan Foodworks (other than desserts)

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

20% service charge added to all services

10% gratuity added to all events

This menu may not be available at all venues.

Events more than 50 miles from our commissary may incur travel fees

Prices subject to change without notice unless there is pricelock



 MENU #3
18 Hoosier Buffet

A buffet menu serving wholesome favorites

812.372.9898


Just in January Booking Specials
Book by February 3 to save 50% on our new 2018 menus

Entrees

Angus top round
Carved at the buffet with Chef’s selection of sauces on the side

Whole local pig
Smoked over hickory and pulled on site. Served with seasonal sauce assortment

Barbecue beef
Shredded beef in barbecue sauce

Honey and herb glazed pork loin
Tender pork loin in a honey and fresh herb sauce

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

Syrah! for ribs
Deliciously tender because they are smoked over hickory and basted with a red wine barbecue sauce. Upgrade for 3.00 each guest

Raspberry chicken
Roasted chicken quarters with fresh raspberry glaze

Grilled chicken breasts
With seasonal sauces on the side

Dry rubbed barbecue acorn squash
Drizzled with maple barbecue sauce

Moroccan vegetables
A mélange of curried garbanzo beans, fresh vegetables, coconut, and golden raisins


On the Side

Hoosier broccoli salad

Garbanzo bean salad

Colorful slaw with passion fruit vinaigrette

Fingerling potato salad with fresh herbs and roasted garlic

Creamy coleslaw

Handmade potato salad

Fresh from the garden salad with ranch and seasonal vinaigrette

Watermelon and feta salad

Bacon braised green beans

Red and gold potatoes with garlic and parsley butter

Country mashed potatoes

Grand Champion decadent macaroni and cheese (upgrade for 1.50 each guest)

Cowboy baked beans

Homestyle fruit salad with fresh mint

Bread assortment: freshly baked, cornbread, and gluten free

S’more on a Stick Station

Marbled sheet cake with butter cream frosting

Dessert handling service

Sweet tea and fruited water station

Service Ware

Eco-friendly plates with disposable eating utensils and deluxe paper napkins

Rustic blue enamelware with flatware and deluxe paper napkins (upgrade for 1.00 each guest)

China with flatware, glassware, water service, and white cloth napkins (upgrade for 5.00 each guest)

Pricing, Each Guest

Buffet. Available for drop off or full service

One Entrée with three On the Side, and Serviceware: 21.00
JUST IN JANUARY SPECIAL OFFER: 10.50

Two Entrees with four On the Side, and Serviceware: 30.00
JUST IN JANUARY SPECIAL OFFER: 15.00

Three Entrees with five On the Side, and Serviceware: 40.00
JUST IN JANUARY SPECIAL OFFER: 20.00

Each additional On the Side: 3.00
JUST IN JANUARY SPECIAL OFFER: 1.50

The Fine Print

BUFFET
One hour of full service included

500.00 food/serviceware minimum Monday through Friday/Booking fee of 500.00 (credited towards final bill)

1000.00 food/serviceware minimum on Saturdays and Sundays/Booking fee of 500.00 (credited towards final bill)

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

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

20% service charge added to all services

10% gratuity added to all events

This menu may not be available at all venues.

Events more than 50 miles from our commissary may incur travel fees

Prices subject to change without notice unless there is pricelock


DROP OFF

Disposable chafing dishes available for an additional charge

Delivery and set up charge calculated based upon location and date

10% gratuity added to all events

Prices subject to change unless there is pricelock. 






Saturday, December 30, 2017

Tsar Nicoulai Caviar Puffs & Deviled Quail Eggs

Did you see Chef Alexa on Fox59 this morning? 

She made decadent, last-minute New Year's Eve foods that you can serve at your own soiree. 



Tsar Nicoulai Caviar Puffs


Ingredients 

  • 2 pieces Brazilian cheese bread. You can buy in the freezer section of many grocery stores or make your own.
  • 12 tablespoons crème fraîche.
  • 1/2 oz Tsar Nicoulai Caviar- if unavailable in your area, order online or substitute a premium one from a grocery store.
  • Garlic flowers or chives for garnishing.

Directions

  • Bake cheese breads according to directions on the bag. Let cool a bit. Slice top off & gently scoop out some of the insides.
  • Fill each puff with roughly 1 tablespoon crème fraîche.
  • Top creme fraiche with a generous scoop caviar.
  • Top Caviar with garnish.
Serve immediately.
Serves 12.

Deviled Quail Eggs with Candied Bacon



Ingredients


  • 3 slices Mariah bacon
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • Chopped chives for garnish
  • 12 whole quail eggs, hard-boiled and peeled
  • 1 tablespoon crème fraîche

Directions

Candied Bacon
  • Preheat oven to 275 degrees Fahrenheit.
  • Mix together brown sugar and spices. Rub onto individual slices of bacon.
  • Place bacon on wire rack nestled inside sheet pan. 
  • Bake for 45 minutes or until crispy.
  • Let cool. 
  • Chop into quail egg sized pieces

Deviled Quail Eggs
  • Cut egg in half, lengthwise. 
  • Scoop out yolk and put into a small bowl.
  • Combine crème fraîche and yolks. Mix until smooth.
  • Spoon mixture into egg halves.
  • Top with candied bacon and garnish with chopped chives.
Serve immediately.
Serves 12.

Sparkling Wine

Chef Alexa suggests serving Domaine Carneros sparkling wine with these dishes.





Monday, December 18, 2017

Humboldt fog brulee with fresh fruit and toasts & Troublemaker ganache bites




Did you see us on Indy Style this morning? Here are the recipes for the dishes Chef Alexa made.

Humboldt Fog brûlée with macerated berries





Ingredients

  • 1 small wheel Humboldt Fog cheese
  • 1/2 cup sugar
  • A variety of gorgeous fruits and bread

Directions
  • Slice top 1/8 inch off of the cheese.
  • Sprinkle an even layer of sugar on top.
  • Lightly caramelize using torch. Keep adding sugar and caramelizing until you have a gorgeous crispy sugar layer.
  • Serve surrounded with beautiful fruits, berries and sliced bread.



Troublemaker ganache bites




Here’s what you need:
  • 10 oz dark chocolate, 
  • 1/2 cup heavy whipping cream
  • 5 tablespoons Troublemaker wine
  • 12 raspberries 
  • 12 mini tart shells
Here’s how you put together this easy-peasy five-ingredient recipe!
  • In a small saucepan bring cream to simmer.
  • Remove from heat. 
  • Add chocolate and whisk until smooth. 
  • Add wine and whisk until combined.
  • Pour ganache into tart shells. 
  • Top each tart with a raspberry pointing up, placed in the center.
  • Allow to set until firm.
  • Serve & get into Trouble


Wednesday, December 13, 2017

18 Country Favorites Menu


This special menu is only valid for events booked by January 15, 2018 

How about a complimentary consultation? 
Contact Sales Manager Samantha by email or phone
 at 812-372-9898

Chef Alexa's Country Favorites Menu


Appetizers       


Lemon hummus
With pita chips

















Pimento cheese
With gourmet crackers















Cascade of vegetables display
Fresh vegetables with homemade ranch dip

White bean dip
With pita chips

Creamy dill dip
With crunchy carrots and celery

Fruit salsa
With crunchy tortilla chips

Buffet Entrees

Pulled pork barbecue
Smoked over hickory and tossed in barbecue sauce













Chicken barbecue
Shredded chicken in our own barbecue sauce

















Barbecue jackfruit
Spicey vegan vegetable barbecue











Beef barbecue
Shredded beef in barbecue sauce

Mushroom beef
Shredded beef and mushrooms in a gravy

Hawaiian pork
Hand-pulled pork in a teriyaki sauce

Smoky chicken
Pulled chicken in a smoky chipotle-lime sauce

On the Side
Hoosier broccoli salad
Creamy coleslaw
Ambrosia salad
Traditional potato salad
Classic macaroni salad
Corn and black bean salad
Country green beans
Mashed potatoes
Cowboy baked beans
Fresh from the garden salad with ranch and seasonal vinaigrette
Sweet potato salad
Homestyle fruit salad with fresh mint
Crunchy potato chips
Freshly baked bread with butter
Buns and fixin’s bar
Grand Champion decadent macaroni and cheese (upgrade for 2.00 each guest)
Sweet dip with strawberries, brownies, and cookies
Buttercream frosted marble sheet cake
Dessert handling service
S’more on a Stick Station (upgrade for 2.00 each guest)

Drinks
Sweet iced tea
Raspberry iced tea
Fruited water
Cucumber and lemon water
Lemonade
Iced tea with condiments (upgrade for 1.00 each guest)


Serviceware

Eco-friendly plates with disposable cups, forks, knives, and napkins.

Sustainably harvested palm leaf plates with stainless steel flatware, eco-friendly cups, and deluxe paper napkins (upgrade of 1.50 each guest). Available only for full service caterings.

Rustic blue enamelware with flatware, glassware, water service, and white cloth napkins (upgrade for 5.00 each guest). Available only for full-service caterings.


Pricing, Each Guest


Two Appetizers, one Entrée, three On the Side, two Drinks, and Serviceware: 15.50

Three Appetizers with two Entrees, and four On the Side, two Drinks, and Serviceware: 18.50

Three appetizers, three Entrees, and five On the Side, two Drinks, and Serviceware: 20.50 each guest

Add additional Appetizer or On the Side: 1.50 each guest


Details
Monday through Friday: 500.00 food minimum
Saturday and Sunday: 1000.00 food minimum

Booking fee is 500.00 and credited towards the final bill.

Not available for already booked events.

Subject to date availability.

Indiana sales tax not included in pricing.

Artisan Foodworks does not pay kitchen or rental fees to vendors. Any charges are the responsibility of the client. 

Full service: 
One and a half hours of direct service with 20% service staff charge added to final bill for full service.  

Drop off and set up:
Drop-off delivery charges are calculated based upon location and date. Set up is included. Disposable chafing dishes available at an additional charge.