Monte Carlo Night at The Commons

On January 15, 2016, Integrity One Technologies: A Xerox Company hosted their Monte Carlo Night at the Commons in Columbus, IN. We served them items from the Gourmet Stations menu at their event. 

Here is the Decadent Beef Tenderloin Station

Chef Alexa is cutting the beef tenderloin for guests

Here is the Grilled Chicken Breasts station with Cheesy Corn. 

Chef Alexa sautés the mushrooms with garlic, onion, and sweet peppers in a big pan.

Want Artisan Foodworks to cater your next event? Contact us at 812-372-9898 or email us at artisanfoodworks@240sweet.com

Pulled Pork Recipe

1 - Pork Shoulder

2 tablespoons coarse sea salt

1 tablespoon brown sugar

1 tablespoon garlic, granulated

1/2 tablespoon onion powder

1/2 tablespoon black pepper

1/2 tablespoon smoked paprika

1/2 tablespoon red pepper flakes

Mix together the spices then rub the spices on the pork butt. Refrigerate overnight

We at Artisan Foodworks smoke our pork for 16 hours, over hickory at 180°F 

If you don’t have a smoker, don’t worry! Turn your oven on to 200°F. Place the pork, fat side up, on a baking pan. Slide it the oven and give it an undisturbed 12-16 hours cooking time. When the bone slides out easily, your pork is ready! At that point, use tongs to gently pull the meat apart and sauce with your favorite BBQ sauce.

This savory food item can be found on the 16 Fresh Favorites menu in the previous blog post. 

New Menu Deal: Fresh Favorites

16 Fresh Favorites

Delight your co-workers, family, and friends with this menu. Pick up or full service.

812.372.9898 

www.artisanfoodworks.com

artisanfoodworks@240sweet.com

Entrees

Bourbon beef

Beef with peppers, onions, mushrooms, celery, and carrots in a brown bourbon sauce

Teriyaki beef

Beef with pineapples and peppers in a delicious teriyaki sauce

Chile pork

Shredded pork in a chile, lime, and garlic sauce

Pulled pork barbecue

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

Wild mushroom chicken

Boneless chicken breasts in a creamy mushroom sauce

Teriyaki chicken

Chunks of chicken with pineapples and peppers in a delicious teriyaki sauce

Red curry coconut chicken

Chicken in a red curry sauce with carrots, peppers, and celery

Barbecue chicken

Boneless, skinless chicken breasts in classic sauce

Classic lasagna

Layers of meat, cheese, tomato sauce, and noodles

Vegetable lasagna

Layers of veggies, cheese, tomato sauce, and noodles

Coconut and cashew garbanzos

A vegan dish with curried vegetables, coconut, cashews, garbanzos, raisins, and rice

Barbecue jackfruit

Spicy vegan vegetable barbecue

Everything Else You Need

Included:

Hoosier broccoli salad

Summer cucumber and tomato salad with onions and vinaigrette

Bacon braised green beans

Southern black eyed pea salad

Creamy coleslaw

Ambrosia salad

Pesto pasta salad

Traditional potato salad

Kale and quinoa salad

Cowboy baked beans

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

Grand Champion decadent macaroni and cheese

Fresh fruit salad

Kansas City cheesy corn

Hand-mashed potatoes

Au gratin potatoes

Jasmine rice

Bacon braised green beans

Confetti corn

Fresh from the garden salad with ranch and vinaigrette

Sweet potato casserole with marshmallows

Marbled sheet cake

Eco-friendly plates with flatware and deluxe paper napkins**

Pricing, Each Guest

**Available only for buffet/full service

Buffet

One Entrée with four Everything Else You Need (Included):  8.50

Two Entrees with four Everything Else You Need (Included): 10.50

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: 1.00

10x10 Food service tent with 3 tables: 1.00

The Fine Print:

Monday through Friday: 250.00 minimum order for pick up. 500.00 minimum order for buffet/full service.

Saturday and Sunday: 500.00 minimum order for pick up. 1000.00 minimum order for buffet/full service.

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. Fresh Favorites 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.