Wednesday, March 15, 2017

Deviled Eggs Recipe

Deviled Eggs with a Kick 
Makes 12 deviled eggs


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


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.

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

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.


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).


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.

Fire Kissed Menu

17 Fire Kissed Buffet


Introductory Special Offer
Book by March 28 to save 40% on foods/serviceware this new 2017 menu

Contact Samantha at 812-372-9898 or


Fresh vegetable display
With Southwestern ranch dip

Lemon basil hummus
Accompanied by pita chips and carrots for dipping

Tropical fruit salsa
With tortilla chips

Buffet Entrees

Whole local pig
Smoked over hickory and pulled on-site with assorted barbecue 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 3.00 each guest

Pork kabobs
Chunks of pork skewered with pineapple, peppers, and onion. Served with bourbon brown sugar and honey mustard sauces on the side

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

Beef brisket
Mouth-watering brisket smoked over hickory and bourbon barrel staves. With sauces on the side
Upgrade for 1.50

Stuffed beer can hamburgers
Fresh ground beef wrapped with bacon and stuffed with cheese. Served with buns and fixin’s

Grilled duck breasts
Maple Leaf farms breasts served medium-rare with Chef Alexa’s blueberry sauce
Upgrade for 4.00 each guest

Beer can chicken
Whole chickens carved at the buffet with Alabama white, classic barbecue, and maple mustard sauces on the side

Chicken teriyaki
Pulled chicken tossed in a pineapple teriyaki sauce   

Barbecue jackfruit
Spicey vegan vegetable barbecue. Did you see that Chef Alexa was featured in Thrillist for her recipe?

Everything Else You Need
Bacon and bourbon collard greens
Confetti corn
Fresh from the garden salad with ranch and vinaigrette
Homestyle fruit salad
Watermelon and feta salad
Ambrosia salad
Hoosier broccoli salad
Southern black eyed pea salad
Creamy coleslaw
Cowboy baked beans
Vegetarian baked beans
Bacon braised green beans
Lemon green beans
Fire kissed vegetables
Grand Champion decadent macaroni and cheese
Scalloped potatoes
Traditional potato salad
Red bliss potatoes
Freshly baked bread with butter
Cornbread with whipped butter
Marbled sheet cake with buttercream frosting
Gourmet rice crispy treats
Sweet dip with strawberries, brownies, and cookies
S’more on a Stick Station
Desert service
Sweet tea and fruited water station*
Eco-friendly plates with flatware* or disposable eating utensils and deluxe paper napkins

Pricing, Each Guest

One Appetizer, one Entrée with four Everything Else You Need: 18.00

Two Appetizers, two Entrees with five Everything Else You Need: 27.00

Three appetizers, three Entrees with six Everything Else You Need: 48.00

Add rustic blue enamelware or china with flatware and water service and white cloth napkins: 6.00

Each additional Everything Else You Need or Appetizer: 2.50

The Fine Print

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 750.00

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

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

Not available for all event venues

Prices subject to change without notice unless there is pricelock

Wednesday, January 25, 2017

Open Tasting Special Offers



Signed up for our Open Tasting on February 4?
We have some exclusive offers just for you.
Sign up at Eventbrite or call 812.372.9898
Click here to Sign Up

February 3: FREE Drink station with glassware*
February 4: FREE “Late Nite” Snack with Gourmet Stations Menu booking
FEBRUARY 9: FREE sangria station with bar booking
February 10: Save 33% off featured menus*
The sooner you book, the more incentives you receive!

*Rustic Elegance and Celebration Classics

Call Sam at 812.372.9898 to schedule a complimentary consultation or to book your event.

Subject to date availability and venue. This special offer is not available for events already booked.


Late Nite Snack
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.

Cotton candy
Spun sugar in your choice of colors: blue, pink, yellow, purple, or white. Available only where there is electricity.

Street tacos
Taco duo: your choice of duck, al pastor, or jackfruit tacos with corn tortillas and traditional toppings. Served with chips and salsa.

5.00 each guest
Includes a bonus hour of direct service

Non-Alcoholic Beverage Station
Choose 3
Lemon and cucumber water, watermelon agua fresca, hibiscus-triple berry lemonade, raspberry sweet tea, and iced tea. Served in clear drink canisters with glassware and cocktail napkins

5.00 each guest 

Tuesday, January 10, 2017

Gourmet Stations Menu

Gourmet Stations Menu

2017 Gourmet Stations Menu
Updated classics and new flavors

Just in January Booking Specials
Book by January 19 for FREE Dessert Handling Service PLUS Introductory Special Offer Pricing
Book by January 31 to save 40% on foods/serviceware on our new 2017 menus

To book your event, call 812.372.9898 or email Samantha at

Passed Appetizers

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

Truffle and parmesan potatoes
Petite potatoes stuffed creamy parmesan and blessed with truffle oil

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

BLT bites
Skewered cherry tomatoes, bacon, iceberg lettuce, and toast

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 Newburg
Fresh Maine lobster combined poached in butter and sautéed with cream and brandy. Served with rice and parmesan truffle asparagus spears. 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, porkbelly baked beans, and creamy coleslaw.

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

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

Jumbo pork shanks
Chile and onion glazed bone in pork with roasted root vegetables and freshly baked bread with whipped butter.

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.

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.

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.

Three Passed Appetizers and three stations: 88.00

Each additional Appetizer: 5.00

Each additional Food Station: 15.00

The Fine Print

20% service staff charge will be added to final invoice. Minimum of 1000.00 for service Monday through Friday. Minimum of 5000.00 for service Saturday and Sunday. Three hours of direct service. Pricing subject to change without notice.  Booking fee of 500.00 for Monday through Thursday and 1000.00 for Friday through Sunday service.  Events further than 50 miles from our commissary may incur travel charges. This menu may not be available for all venues. 

Saturday, January 7, 2017

Join us at our Annual Open Tasting


Taste fresh, gourmet foods for your special event

Chef Alexa, Sam, and the Artisan Foodworks catering team invite you to taste selections from our menus.

This free event has a limited space available for attendees.

 Special offers for people who book at the tasting!

February 4, 2017 1:00PM to 5:00PM
240sweet Artisan Foodworks
9600 N US Highway 31
Columbus, IN 47201
by contacting Samantha or Steven at 812.372.9898