Thursday, September 29, 2016

Syrah! for Ribs Recipe

Syrah! for Ribs Recipe



Prep time: 15 minutes plus 1 hour stand time
Serves 4 to 8 people

Ribs
2 racks fresh pork back ribs

Dry Rub
¼ cup Kosher Salt
2 tablespoons Brown Sugar
2 tablespoons Smoked Paprika
1 tablespoon Granulated Garlic
1 tablespoon Onion Powder
1 tablespoon Coarsely Ground Black Pepper
1 tablespoon Dry Mustard

Syrah! Sauce
2 cups California Syrah (full-bodied)
2 cups all-natural Grape Jelly (made with cane sugar)
1 ½ cups Catsup (made with cane sugar)
½ cup Brown Sugar
1 head Fresh Garlic, pureed
½ cup Cider Vinegar
1 tablespoon Coarsely Ground Black Pepper
1 tablespoon Koshers Salt
1 tablespoon minced Fresh Onion


Blend all Dry Rub ingredients together. Remove skin from underside of ribs. Pat Dry Rub all over the ribs (front and back). Let sit for at least an hour. If desired, this may be completed a day ahead and held in the refrigerator, wrapped in aluminum foil.

Combine all Syrah! Sauce ingredients in a two-quart saucepan. Bring to a boil, then simmer on low until reduced by half.  Let cool in refrigerator for at least 2 hours. If desired, this may be made a day ahead and held in the refrigerator after cooled (make sure to cover).

Prepare smoker with hickory logs and charcoal to 275 degree Fahrenheit. Place ribs bone-side down on grill for indirect heat. Cook for one hour. After an hour, baste ribs with Syrah! Sauce. Continue to baste every half hour. Cook for 3 ½ hours or until meat pulls away from the bone. Add more coals as needed to maintain the temperature of the smoker.


Remove from grill and tent with aluminum foil for 30 minutes to let the juices re-absorb. Exclaim Syrah! for Ribs and serve with remaining sauce (and enjoy with the rest of the bottle of wine). 

New! Hoosier Heartwarming Menu


16 Hoosier Heartwarming Buffet



812.372.9898 www.artisanfoodworks.com



Great for holiday parties and meals. Book by October 31 for your 2016 event and save 33%!

Appetizers*

Barbecue meatballs
In a blackberry barbecue sauce

Brie and grapes display
With crunchy French bread and crackers

Veggie tray with dip
Fresh vegetables with a creamy dip

Lemon basil hummus
With pita chips and carrots for dipping

Tropical fruit salsa
With tortilla chips

Buffet Entrees

Apple cider pork tenderloin
One of Chef Alexa’s favorite dishes, smoked over hickory. With chef’s choice sauces on the side

Whole local pig
Smoked over hickory and pulled on-site with 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 4.00 each guest

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

Beef brisket
Chef Alexa’s mouthwatering brisket smoked over hickory and bourbon barrel staves. With sauces on the side
Upgrade for 4.00 each guest

Roasted turkey
Hand-carved real turkey in a classic gravy

Grilled duck breasts
Served medium-rare with Chef Alexa’s blueberry sauce
Upgrade for 4.00 each guest

Barbecue chicken
Boneless, skinless chicken breasts in classic sauce

Barbecue jackfruit
Spicey vegan vegetable barbecue

Everything Else You Need
Included


Hoosier broccoli salad
Southern black eyed pea salad
Creamy coleslaw
Ambrosia salad
Traditional potato salad
Crunchy potato chips
Sweet potato salad with cranberries and nuts
Frog’s eye salad
Cranberry salad
Rolls with butter
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


Barbecue seitan
Fried apples
Sweet potato casserole with marshmallows
Cowboy baked beans
Vegetarian baked beans
Bacon braised green beans
Grand Champion decadent macaroni and cheese
Hand-mashed potatoes
Bacon and bourbon collard greens
Confetti corn
Fresh from the garden salad with ranch and vinaigrette
Roasted root vegetables
S’more on a Stick Station
Sweet dip with strawberries, brownies, and cookies
Pumpkin pie bars
Assorted cans of pop and bottled water
Eco-friendly plates with flatware and deluxe paper napkins




Pricing, Each Guest

Buffet


One Entree with four Everything Else You Need (Included): 15.00
Special Offer: 10.00
Two Entrees with five Everything Else You Need (Included): 18.00
Special Offer: 12.00
Each additional Everything Else You Need (Included): 1.50
Special Offer: 1.00
Each additional Everything Else You Need: (Premium): 2.50
Special Offer: 1.50

*Add two Appetizers (includes co-ordinating serviceware and extended service time of one hour): 5.00

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: 1.50

The Fine Print:
Monday through Friday: 500.00 minimum order for buffet
Saturday and Sunday: 1000.00 minimum order for buffet
Not available for already booked events.

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. Travel charges may apply for events further than 40 miles from our commissary. Service staff overage charges may apply for some Rental Additions.  Artisan Foodworks does not pay for kitchen or venue usage—any applicable charges are the responsibility of the client.

Thursday, September 1, 2016

NEW | Feeling Fall Menu


16 Feeling Fall

Delight your co-workers, family, and friends with this menu. Buffet service.
812.372.9898 www.artisanfoodworks.com



Celebrate fall with this limited time offer of some of our favorite foods. Book by October 1 to enjoy and share in 2016.

Entrees

Whole local pig
Smoked over hickory and pulled on-site with sauces on the side

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

Apricot pork loin
One of Chef Alexa’s favorite dishes, smoked over hickory

Barbecue chicken
Boneless, skinless chicken breasts in classic sauce

Barbecue jackfruit
Spicey vegan vegetable barbecue

Everything Else You Need
Included


Hoosier broccoli salad
Southern black eyed pea salad
Creamy coleslaw
Ambrosia salad
Traditional potato salad
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


Fried apples
Sweet potato casserole with marshmallows
Cowboy baked beans
Bacon braised green beans
Grand Champion decadent macaroni and cheese
Hand-mashed potatoes
Au gratin potatoes
Confetti corn
Fresh from the garden salad with ranch and vinaigrette
Roasted root vegetables
Sweet dip with strawberries, brownies, and cookies
Eco-friendly plates with flatware and deluxe paper napkins**



Pricing, Each Guest

Buffet


One Entree with four Everything Else You Need (Included): 10.00
Two Entrees with four Everything Else You Need (Included): 12.00
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: 1.50

The Fine Print:
Monday through Friday: 500.00 minimum order for buffet/full service.
Saturday and Sunday: 1000.00 minimum order for buffet/full service.
Not available for already booked events.

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. Feeling Fall 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.