Wednesday, October 25, 2017

Sea Monster and Popcorn Soup

Chef Alexa casts a spell upon her Popcorn and Lobster Soup for Halloween. She adds lobster claws and eyeballs to her original recipe, which won both “Most Creative” and “Best Gluten Free” at the 2015 Indy SoupFest. For Artisan Foodworks catering events, she serves smaller portions of the original recipe in shot glasses as an appetizer.

  1. Two whole cooked sea monsters*
  2. 1 ¼ cups butter, separated into 1 and ¼ cups
  3. 1 quart heavy whipping cream
  4. 4 quarts popcorn, popped
  5. 1 teaspoon Kosher salt
  6. ½ cup sea monster stock*
  7. 8 candy eye balls
  8. 1 cup caramel corn


1. From whole sea monster, break off claws and put aside.
2. Remove meat from tail, body, and legs.
3. On stovetop, warm sea monster meat in ¼ cup butter. Set aside.
4. In a thick soup pot, bring heavy whipping cream, butter, and salt to a boil.
5. Gradually add popcorn, whisking until the popcorn dissolves. Let the shell fall to the bottom of the pot.
6. Simmer until it thickens to coat the back of a spoon.
7. Remove from heat and strain soup to remove all remaining popcorn pieces.
8. Stir in sea monster stock.
9. Divide sea monster pieces and place in the bottom of soup bowls. Ladle soup into the bowls.
10. Stick a sea monster claw into each bowl, letting it just out. Divide popcorn into four portions and sprinkle around claws. Place two eye balls on top of each one.

*If sea monster and sea monster stock not available, substitute lobster.

Serves 4.

This original recipe is the property of Chef Alexa Lemley and may not be reprinted without permission.

Thursday, October 12, 2017

TroubleMaker Ganache Bites Recipe

Here’s what you need:
  • 60% Cocoa Dark Chocolate- 10 oz chopped
  • Heavy cream- 1/2 cup
  • TroubleMaker Red Blend Wine- 5 tablespoon
  • Raspberries- 12
  • Mini Tart shells-  12 (either homemade or purchased)
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, whisk till smooth, add wine, whisk till combined.
  • Pour Ganache into tart shells, top each tart with a raspberry pointing up, placed in the center.
  • Allow to set till firm.
  • Serve & get into Trouble

17 Hoosier Favorites Weekday Buffet

812.372.9898  |  |

17 Hoosier Favorites Weekday Buffet
Book by November 15 to save 25%!

A special menu for fall and winter 2017/2018. Available Monday through Friday, 24 hours a day.

To book your event, call Sam at 812.372.9898

Buffet Entrees

Mushroom beef
Mushroom mélange with chunks of beef in a brown gravy

Bourbon beef
In a brown sauce with celery, carrots, and onions

Angus top round
Carved at the buffet with Chef’s selection of sauces on the side (upgrade for 2.50 each guest)

Honey-glazed pork loin
One of Chef Alexa’s favorite dishes, smoked over hickory

Apple glazed ham
A savory and sweet twist on the classic

Classic ham
Slices of ham in a brown sugar sauce

Whole local pig (Pictured)
Smoked over hickory and pulled on-site with barbecue sauces on the side
100 guests minimum

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

Cajun jambalaya
A mélange of chicken and sausage with vegetables and rice prepared with Cajun seasonings

Roasted turkey
Hand-carved real turkey in a classic gravy

Grilled duck breasts
Served medium-rare with Chef Alexa’s blueberry sauce (upgrade for 2.50 each guest)

Smoked chicken
Whole pieces of chicken with Chef’s selection of sauces on the side

Rosemary chicken
Boneless, skinless chicken breasts glazed with a rosemary, lemon, and butter sauce (upgrade for 1.00 each guest)

Barbecue Jackfruit (pictured)
Spicy vegan vegetable barbecue

Vegetarian jambalaya
Cajun dish cooked and served in our giant pan of vegetables, red beans, and rice

On the Side

Hoosier broccoli salad
Southern black-eyed pea salad
Creamy coleslaw
Cowboy baked beans
Ambrosia salad
Bacon braised green beans
Watergate salad
Traditional potato salad
Bacon and bourbon collard greens
Macaroni salad
Roasted red and gold potatoes
Fresh from the garden salad with ranch and seasonal vinaigrette
Sweet potato casserole with marshmallows
Roasted root vegetables
Homestyle fruit salad with fresh mint
Crunchy potato chips
Sweet potato salad with cranberries and nuts
Cranberry celebration salad
Freshly baked bread with butter
Buns and fixin’s bar
Grand Champion decadent macaroni and cheese (upgrade for 1.00 each guest)
Sweet dip with strawberries, brownies, and cookies
Buttercream frosted marble sheet cake
Dessert handling service
Sweet tea and fruited water station


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 1.00 each guest). Available only for full service caterings.

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

Pricing, Each Guest

One Entrée, and four On the Side with Serviceware: 14.00

Two Entrees, and five on the Side with Serviceware: 19.00

Three Entrees, and six on the Side with Serviceware: 24.00

Add additional On the Side: 1.50 each guest


Monday through Friday: 500.00 food each shift

Not available for already booked events.

Subject to date availability.

Indiana sales tax not included in pricing.

One hour of direct service with 20% service staff charge added to final bill for full service.  

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

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

Pricing subject to change without notice.