Friday, January 26, 2018

Hoosier Buffet Menu

Hoosier Buffet Menu

Real food from the heart 💜 
This menu is great for rehearsal dinners, weddings, family reunions, corporate events, and more.   

A buffet menu serving wholesome favorites

www.artisanfoodworks.com
artisanfoodworks@240sweet.com
812.372.9898

Call us at 812.372.9898 or send an email to ArtisanFoodworks@240sweet.com to schedule a complimentary consultation. Please note that this special is subject to date availability. 

Entrees

Angus top round
Carved at the buffet with Chef’s selection of sauces on the side

Whole local pig
Smoked over hickory and pulled on site. Served with seasonal sauce assortment

Barbecue beef
Shredded beef in barbecue sauce

Honey and herb glazed pork loin
Tender pork loin in a honey and fresh herb sauce

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

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

Raspberry chicken
Roasted chicken quarters with fresh raspberry glaze

Grilled chicken breasts
With seasonal sauces on the side


Dry rubbed barbecue acorn squash
Drizzled with maple barbecue sauce

Moroccan vegetables
A mélange of curried garbanzo beans, fresh vegetables, coconut, and golden raisins



Hoosier broccoli salad

Garbanzo bean salad

Colorful slaw with passion fruit vinaigrette

Fingerling potato salad with fresh herbs and roasted garlic


Creamy coleslaw

Handmade potato salad

Fresh from the garden salad with ranch and seasonal vinaigrette

Watermelon and feta salad

Bacon braised green beans

Red and gold potatoes with garlic and parsley butter

Country mashed potatoes

Grand Champion decadent macaroni and cheese (upgrade for 1.50 each guest)

Cowboy baked beans

Homestyle fruit salad with fresh mint

Bread assortment: freshly baked, cornbread, and gluten free

S’more on a Stick Station

Marbled sheet cake with butter cream frosting

Dessert handling service

Sweet tea and fruited water station




Service Ware

Eco-friendly plates with disposable eating utensils and deluxe paper napkins

Rustic blue enamelware with flatware and deluxe paper napkins (upgrade for 1.00 each guest)

China with flatware, glassware, water service, and white cloth napkins (upgrade for 5.00 each guest)


Pricing, Each Guest

Buffet. Available for drop off or full service




One Entrée with three On the Side, and Serviceware: 21.00

Two Entrees with four On the Side, and Serviceware: 30.00

Three Entrees with five On the Side, and Serviceware: 40.00

Each additional On the Side: 3.00




BUFFET
One hour of full service included

500.00 food/serviceware minimum Monday through Friday/Booking fee of 500.00

1000.00 food/serviceware minimum on Saturdays and Sundays/Booking fee of 500.00

Handling fee will be charged for service ware and foods not provided by Artisan Foodworks

Professional catering equipment rental included with pricing (including but not limited to grills,  salt and pepper shakers, chafing dishes, platters, serving utensils, and bussing trays)

20% service charge added to all services

10% gratuity added to all events

This menu may not be available at all venues.

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

Prices subject to change without notice unless there is pricelock


DROP OFF

Disposable chafing dishes available for an additional charge

Delivery and set up charge calculated based upon location and date

10% gratuity added to all events


Prices subject to change unless there is pricelock. 

Thursday, January 25, 2018

All-Inclusive Small Plates Menu

All-Inclusive Small Plates Menu

Choose from 3 menus for your event

812.372.9898  www.artisanfoodworks.com


Call us at 812.372.9898 or send an email to ArtisanFoodworks@240sweet.com to schedule a complimentary consultation. Please note that this special is subject to date availability. Also, this Introductory Special Offer may not be used for already booked events.


Introductory Special Offer
Book by February 28 to save 33% on our new 2018 menu

#1 Modern Classics
Includes eco-friendly plates and disposable serviceware

Select five

Roasted fig and ricotta flatbreads
Luxury flatbreads topped with Chef Alexa’s favorite combination

Nashville hot chicken bites
Toast points topped with spicy oven-fried chicken bites and pickles

Maple salmon
Pieces of candied salmon with toasted bread

Jumbo shrimp cocktail
Jumbo shrimp with classic cocktail sauce


Charcuterie platter
Locally cured meats, pickled shrimp, olives, seasonal pickled veggies and fruit, salted almonds, bread and crackers appetizingly arranged


Cheese and berries display
A seasonal arrangement of imported and domestic cheeses with fresh berries, crackers, and crusty bread


Togarashi popcorn
Caramelized popcorn with pistachios and spiced with togarashi


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


Hummus a go go
Indiana hemp seed hummus, spicy boiled peanut hummus, and truffled white bean hummus with assorted dippers


Sweet dip
Fluffy marshmallow dip with mini brownies, graham crackers, and strawberries



Minimum of 50 guests Monday through Thursday.
Minimum of 100 guests Friday through Sunday
Add additional selections for 3.00 each guest
Upgrade to passed service for 5.00 each guest

30.00 each guest



#2 Delightful Deliciousness

Includes disposable plates, forks, and cocktail napkins
Select five

Blackberry barbecue meatballs
With Chef Alexa’s barbecue sauce


Chicken satay
With sauces for dipping: cashew and sweet chili (upgrade for 1.50 each guest)

Pulled pork barbecue
Smoked over hickory and hand-pulled. Served with mini buns


 Candied bacon on a stick
All of the deliciousness of the world—on a stick


Deviled quail’s eggs with candied bacon
The classic party food with a twist



Hummus duet
Beet hummus topped with goat cheese and lemon hummus with rainbow-colored carrots and crackers

Fresh vegetable display
With Southwestern ranch dip


Humboldt Fog brulee
Chef Alexa's favorite goat cheese accompanied by grapes and crusty bread


Pepper jam dip
Sweet and spicy jam spread over goat cheese with crackers for dipping

Signature sea salt chocolate chip cookies
Mini cookies sprinkled with Maldon sea salt



Available for both drop off and with professional service staff. Delivery and disposable chafing dish charges may apply for drop off.
Minimum of 50 guests Monday through Thursday
Minimum of 100 guests Friday through Sunday

Add additional selections for 2.00 each guest

15.00 each guest



#3 Chef’s Favorites
Glass plates and stainless steel flatware included

Select five

Beef tenderloin 
Served medium rare with Chef's choice sauces and mini buns


Sugar cane shrimp
Rum and lime glazed jumbo shrimp skewered with a piece of sugar cane



Hoosier duck biscuits
Sweet potato biscuits with pulled duck in a raspberry chipotle sauce

Foie gras mousse
On a crisp with blackberry cognac sauce

Stuffed dates
Bourbon soaked dates stuffed with gorgonzola and wrapped in prosciutto



Mini twice baked potatoes
The classic appetizer topped with cheddar and bacon



Scotch quail’s eggs
Pickled quail’s eggs wrapped in sausage. Served with a mustard sauce

Vegetarian BLT bites
Skewered mushroom bacon, cherry tomatoes, iceberg lettuce, and toast with drizzle

Crudités cups
Cucumber cups filled with fresh veggies and dip

Asparagus spears
With truffle and parmesan



Gourmet cheeses
A seasonal selection of cheeses which may include creamy brie, stilton, parmesan, cheddar, sweet country cheese, and more. Accompanied by fruit, baguette slices, and rice crackers

Stuffed strawberries
Fresh strawberries stuffed with hand-made ricotta and almonds



Mini dessert assortment

A selection of Chef’s choice desserts that may include French macaron, marshmallows, mini cheesecakes, and strawberries

Minimum of 50 guests Monday through Saturday
Minimum of 100 guests Sunday

Add additional selections for 5.00 each guest

45.00 each guest

INTRODUCTORY SPECIAL OFFER: 30.15 each guest


The Fine Print

Staffed
Handling fee will be charged for service ware and foods not provided by Artisan Foodworks (other than desserts)

Professional catering equipment rental included with pricing (including but not limited to grills, salt and pepper shakers, chafing dishes, platters, serving utensils, and bussing trays)

20% service charge added to all services

10% gratuity added to all events

This menu may not be available at all venues.

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

Prices subject to change without notice unless there is price lock


Drop Off
Delivery fees not included





Prairie Red Braised Short Ribs Recipe

Prairie Red Braised Short Ribs

Thank you to Domaine Berrien Cellars for having Chef Alexa and the Artisan Foodworks team cook for your party. Chef Alexa received a grant through the James Beard Foundation to learn about Rhone Ranger varietals. Prairie Red from Domaine Berrien is one of Chef Alexa’s favorite wines.   


INGREDIENTS

5 pounds boneless beef short ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
4 heads roasted garlic pureed
4 cups veal stock

DIRECTIONS 


1. Preheat oven to 325°. Season boneless short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides, about 6 minutes per batch. Transfer to a plate.

2. Add onions, carrots, and celery to Dutch Oven and cook over medium-high heat, stirring often, until onions are browned, about 8 minutes. Add flour and tomato paste; stirring constantly, until well combined, 3-4 minutes. Stir in wine, then add short ribs with juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 30 minutes. Add all herbs to pot along with garlic. Stir in veal stock. Bring to a boil, cover, and transfer to oven.

3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon off fat and discard; season sauce to taste with salt and pepper. 


Enjoy!