Thursday, July 19, 2018

Christmas In July SPECIAL


All-Inclusive Small Plates Menu

Choose from 3 menus for your event


Book by August 19th to save 50%! 

The Christmas in July special is only good for dates booked in November and December, 2018. 

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

For more information visit our website at

#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

Monday through Friday, 750.00 minimum
Saturday and Sunday, 1500.00 minimum

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.

Monday through Friday, 500.00 minimum
Saturday and Sunday, 1000.00 minimum 

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

Crudit├ęs 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

Monday through Friday, 1500.00 minimum
Saturday and Sunday, 2500.00 minimum 

Add additional selections for 5.00 each guest

45.00 each guest


The Fine Print

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

Thursday, July 5, 2018

Recipe: Sunflower Seed "Risotto"

Recipe: Sunflower Seed "Risotto"

Our delicious sunflower seed risotto has been a hit recently, it is a great choice for those looking to limit carbs. The risotto is rice-free, yet retains the classic ricey texture. It is a great summer treat.

4 cups raw sunflower seeds
2/3 cup heavy cream
2/3 cup freshly grated Parmesan
tablespoons olive oil, divided
1/2 large onion, finely chopped
4 garlic cloves, finely chopped, divided
6 thyme sprigs, divided
2 cups vegetable broth
2 tablespoons dry white wine
3 cups 1/2" cubed butternut squash (about 1 pound squash)
1 lb wild mushrooms, sliced
1 1/2 teaspoons Maldon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoon truffle oil

Soak sunflower seeds overnight, then cover pot and boil.
Reduce to a simmer and cook until al dente (about 45 minutes) 
Strain seeds into a large bowl and save the cooking liquid. Put 1 cup of cooking liquid and 1 cup of seeds in blender, add 2/3 cup cream and parmesean, blend until smooth. Discard the rest of the liquid. 
Heat oil in pot over medium. Add onion, half of the garlic and half of the thyme sprigs. Stir until garlic is fragrant and onion is translucent. Add remaining sunflower seeds, cook until they are toasted (about 1 minute). Add broth and wine and simmer until reduced. 
Heat oil in skillet over medium high. Add squash and cook until it begins to brown. Add mushrooms, thyme sprigs, garlic and oil. Cook until tender, this should be about 5 minutes. Season to your liking and set aside. 
When broth is almost evaporated, add seed mixture and cook until sauce thickens. Season to your liking.
Top with vegetables, parmesan and thyme sprigs.