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


  • 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.


  • 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


  • 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


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


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

  • 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


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)

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


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

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.

Wednesday, November 29, 2017

Foundation For Youth - Great Girls Wonderful Women Luncheon

As we write this blog post, we’re still riding high from this inspiring event.
It’s our third year working with The Foundation For Youth (FFY) on their special event "Great Girls, Wonderful Women luncheon". Over 200 guests gathered together for lunch, to hear Indiana Basketball Hall of Famer, Maria Stack, the keynote speaker and to support some of Foundation For Youth’s “Great Girls.”   

Guests noshed on a variety of gourmet treats including
Citrus and herb chicken,
Boneless, skinless chicken breasts with a citrus and fresh herb glaze,
Mozzarella caprese pasta salad,
Bowtie pasta tossed with mozzarella, grape tomatoes, vinaigrette, and garnished with basil leaves. Served atop field greens
Fresh fruit cup garnished with mint
Old-fashioned bread with creamery butter
S’more chocolate mousse 

Photograph by Mike Wolanin at The Republic

Believing in yourself was the overriding theme of Great Girls, Wonderful Women celebration, where girls who participate in FFY programs are seated among female leaders in the Columbus community at a luncheon where they share hopes, dreams and future ambitions.

This little great girl relishing chef Alexa's popular Chocolate mousse that includes serving of graham cracker crumbs, chocolate mousse, toasted marshmallow whip, and a spear of graham cracker

                                                              Photograph by Mike Wolanin at The Republic

    Each table of eight at the luncheon was occupied by six adult women and two female adolescents, allowing the opportunity for connection and mentorship

                                                             Photograph by Mike Wolanin at The Republic

                                                        Photograph by Mike Wolanin at The Republic

                                                Photograph by Mike Wolanin at The Republic 
                                           What a luncheon! We were so happy to be a part of it!

Wednesday, November 15, 2017

17 Wonderful Weekday Menu

Wonderful Weekdays 😋😊

Order at least 24 hours in advance to serve from Indianapolis to Madison.



Pulled pork barbecue
Slowly smoked and pulled

Grand Champion Decadent macaroni and cheese
Chef Alexa’s winning recipe

Barbecue jackfruit
Spicey vegan vegetable barbecue

Apple cider pork loin
Tasty and delicious with apple cider

Home-Style Meatloaf 
Traditional meatloaf with tomato sauce

Shepherd’s pie
Classic layered dish with beef, vegetables, mashed potatoes, and cheddar

Tex-Mex chicken
Cheesy chicken with a Rotelle sauce

Lemon rosemary chicken
Boneless, skinless breasts with rosemary and lemon. Sauces on the side.

Baked chicken Alfredo
Hearty cream sauce with chicken and penne pasta

Pulled barbecue chicken
Tossed in Chef Alexa’s own sauce

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

Everything Else You Need
Fried apples
Fresh from the garden salad
Hoosier broccoli salad
Mashed potatoes
Twice-baked potato casserole
Bacon braised green beans
Southern black eyed pea salad
Sweet potato casserole with marshmallows
Creamy coleslaw
Ambrosia salad
Baked potato salad
Kale and quinoa salad
Cowboy baked beans
Seasonal fruit salad
Root vegetable salad with fresh citrus
Crunchy potato chips
Freshly baked bread with butter
Buns and fixin’s bar
Candy bar cookies
Gourmet rice crispy treats
240sweet marshmallow display
Assorted cans of pop and bottled water

Pricing, Each Guest

Disposable serviceware included in pricing

One Entrée with 2 Everything Else You Need:  10.50
Two Entrees with 3 Everything Else You Need: 12.50
Three Entrees with 4 Everything Else You Need: 15.50
Each additional Everything Else You Need: 1.50

The Fine Print:
Pricing subject to change without notice.
Monday through Thursday: 10 person minimum; Friday: 25 person minimum

10:00 am to 6:00 pm or pick up available. 

Delivery charges calculated based upon location. Pick up available.

Disposable chafing dishes available for an additional charge. 

Thursday, November 9, 2017

Popular Holiday Menu 2017



Gourmet Platters and Holiday Foods is 33% off if ordered by 12.08.17. Can be picked up through 12.30.17

Call 812-372-9898 to order your Holiday Meal !
  • Fresh and fancy foods for you to serve
  • 3 business days’ notice required for pick-up or delivery
  • Customers can pick up hot or with heating instructions

Featured Items
~ served at room temperature~

Jumbo shrimp platter
Whole shrimp served with hand-grated horseradish cocktail sauce
35 pieces
Sale price: 80.40

Beef tenderloin platter
Medium-rare deliciousness slice and served with split silver dollar rolls. Chef’s choice sauce and creamy horseradish on the side
Serves up to 30
Sale price: 201.00

Holiday Favorites
~ available hot or cold~
5-lbs serves 15-20 people
15-lbs serves 50-60 people

Brown sugar glazed ham
County pit ham with chunks of pineapple glazed with brown sugar
5 lbs 67.50  
Sale price: 44.75

15 lbs 157.50
Sale price 105.53

Carved turkey breast
Slices of real turkey in rich gravy
5 lbs 120.00  
Sale price: 80.40

Grand Champion decadent macaroni and cheese
5 lbs 75.00 
Sale price: 50.25

15 lbs 225.00
Sale price: 150.75

5 lbs 24.00
Sale price: 16.08

15 lbs 63.00
Sale price: 42.21

Cranberry celebration salad
5 lbs 45.00
Sale price: 30.15

Hoosier broccoli salad
5 lbs 50.00
Sale price: 33.50

15 lbs 140.00
Sale price: 93.80

Creamy mashed potatoes
5 lbs 38.00
Sale price: 25.46  

15 lbs 114.00
Sale price: 76.38

Maple pecan sweet potato casserole with cinnamon artisan marshmallows
5 lbs 60.00
Sale price: 40.20

15 lbs 180.00

Sale price: 120.60

Party Time Favorites
~ served at room temperature~

Candied bacon
With a slight kick and served on a stick
30 pieces
Sale price: 60.30 

Gourmet cheese platter
Imported and domestic cheese assortment, garnished with grapes, berries, and nuts. Served with gourmet crackers
Serves up to 25          
Sale price: 100.50 

Marinated and fresh vegetable display
A beautiful arrangement of marinated and fresh vegetables served with green goddess dip
Serves up to 30
Sale price: 83.75  
Acorn squash and truffled white bean platter
Smoked acorn squash, truffled white beans, roasted pumpkin seeds, and marinated vegetables. Served with crusty European bread and olive oil.
Serves up to 20          
Sale price: 100.50

Roasted Mediterranean vegetables
A mélange of roasted wild mushrooms, eggplant, artichoke hearts, caramelized onion, sundried tomato, and spinach. Basil peppadew pesto (vegan) with split silver dollar rolls on the side.
Serves up to 25
Sale price: 87.10

Gourmet mini sandwiches
A selection of mozzarella caprese, chicken with cranberry-orange chutney, and Burtons’ maple syrup and stone ground mustard ham sandwiches on silver dollar rolls
Serves up to 25

Sale price: 64.32 

Blackberry BBQ meatballs
In our own barbecue sauce
100 pieces
Sale price: 48.24

Pulled pork barbecue
Smoked over hickory, hand-pulled, and tossed in our own barbecue sauce. Accompanied by split silver dollar rolls
Serves up to 25
Sale price: 53.60

Southern dip station
Pimento cheese, beer cheese, and lemon hummus with assorted dippers
Serves up to 25
Sale price: 80.40

Fresh seasonal fruit platter
Wedges of cantaloupe, honeydew, watermelon and pineapple garnished with strawberries, orange cartwheels and clusters of red, seedless grapes Served with honey yogurt dipping sauce
Serves up to 30
Sale price: 64.32


Mini dessert assortment
Includes mini cookies, mini brownie bites and marshmallows
Serves up to 25
Sale price: 48.24

Sweet dip
Fresh strawberries, graham crackers, brownie bites, and mini cookies with marshmallow whip made into a dip
Serves up to 25
Sale price: 56.95