Flavor Tripping Party

 

14 Flavor Tripping

For your special event.

All foods prepared on-site.

 

812.372.9898

 

 

www.lemleyscatering.com

Samantha@lemleyscatering.com

 

 

Check out this YouTube video of people enjoying a Flavor Tripping Party!

 

 

Have you ever tasted food with Miracle Fruit? It alters the perception of sour to make things sweet! The miracle fruit berry changes the taste of things from sour and bitter to sweet and delicious. The impact on your taste buds is only temporary, and the fun is in experiencing the difference with friends. The fruit is perfectly safe and perfectly legal. Attending a party promises to bring out the fun in everyone!

 

Give your friends a gift certificate for our Flavor Tripping Party this holiday season? Experience something new together this year! Open classes and private classes available.

 

Sample a variety of dishes made with Homaro Cantu’s Miracle Fruit cookbook.

Then, try both the tablets and the berries with an assortment of sour foods and beverages.

 

Blow your mind

while enjoying the sweetness of items including

Pickles

Horseradish

Lemons

Limes

Cranberries

Baking Chocolate

Onion

Grapefruit

Blue Cheese

Goat Cheese

Olives

Variety of Teas

Coffee

 BYOB.

 

OPEN CLASS

Saturday, January 11

7:00 to 9:00 pm at 240sweet

 

$30 each guest plus 20% service staff charge.

 

Private classes available for 10 or more people.

Call Sam at 812.372.9898 to sign up.

Artisan Crafted Menu 25% off through the end of the year.

'Tis The Engaging Season

Did you know that most wedding engagements occur over the holidays?

They do! We book up quickly this time of year for weddings in the next year. As we are only taking one wedding each Saturday in 2014, we are starting to fill up.

Through the end of December, we are offering our Artisan Crafted Menu for 25% off the list price for couples who book within two weeks of contacting us for 2014 weddings and rehearsal dinners. It will be retired on December 31.

13 Artisan Crafted Menu
For your special event.
All foods prepared on-site.

812.372.9898
www.lemleyscatering.com
Samantha@lemleyscatering.com

Appetizers
Shrimp shooters
Chopped shrimp and fiery cocktail sauce in individual shots with lime wedges.

Fresh fruit display
A feast for the eyes including strawberries, kiwi, grapes, oranges, golden pineapple and seasonal melon. With cinnamon honey fruit dip.

Mediterranean dip assortment
Lemon-basil hummus, babaganoush, and Lebanese garlic dip with carrots, celery, and pita chips.

Beer cheese and handmade pretzel bites
Zesty cheese dip. Served with fresh, handmade pretzel bites, carrots, and celery sticks.

Blackberry and sweet chili glazed meatballs
With Chef Alexa’s famous sauce.

Chicken satay
Moist chicken on skewers with a zesty peanut sauce for dipping.

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

Entrees
Whole local pig
Smoked over charcoal and hickory for at least 18 hours. Served with house-cured pickles and our handmade barbecue sauces.

Carved sirloin
Smoked and then grilled to medium-rare tri-tip. Served with Chef’s Choice sauces.

Tandoori spiced chicken
Boneless thighs prepared with yogurt and spices. With cucumber-mint riata and cilantro chutney.

Whole roasted lamb
Rubbed with parsley and lemon. Served with Mediterranean sauces on the side.

Whiskey smoked pork loin
Local pork loin smoked and topped with a whiskey and vanilla glaze

Grilled chicken breasts
Boneless, skinless chicken breasts grilled on-site over charcoal. Served with sriracha-honey glaze, Burton’s maple and stone-ground mustard, and handmade barbecue sauces on the side.

Asiago chicken
A Lemleys’ favorite with lemon, asiago cheese, and basil over boneless, skinless chicken breasts.

Citrus salmon
Salmon filets with citrus herb butter. Grilled over charcoal.

Wild mushroom shepherd’s pie
An assortment of mushrooms layered with mixed vegetables and hand-mashed potatoes.

Thai red curry tofu
Tofu simmered in coconut milk with stir-fried vegetables

Everything Else You Need
Super salad of baby spinach, kale, dried cranberries, sunflower seeds, purple onions and lemon vinaigrette.

Classic garden salad

Strawberry and field greens salad with candied pecans and goat cheese

Sweet potato salad with cranberries, scallions, almonds, and vinaigrette

Red skinned potato salad with sour cream and dill

Root vegetable salad

Grilled and marinated vegetable display

Roasted corn and black bean salad

Red-skinned potatoes with garlic and parsley butter

Korean sesame-soy glazed potatoes

Country green beans

Super decadent macaroni and cheese

Hand-mashed potatoes

Carrots with candied ginger and dill butter

Decadent creamed corn

Freshly baked bread with butter

Fruited water and sweet tea station

Cucumber lemonade and tropical iced tea

S’more on a stick station

Cake service

Personalized sheet cakes

Fancy hard plastic plates with flatware and deluxe paper napkins

Pricing, Each Guest

Upgrade to china, flatware, and deluxe paper napkins with water service: 6.00
(3.00 if booked in two weeks of receiving menu)

Buffet

Two Appetizers and one Entrée with three Everything Else You Need:  30.50
(22.88 if booked within two weeks of receiving menu)
Three Appetizers with two Entrees with four Everything Else You Need: 41.00
(30.75 if booked within two weeks of receiving menu)
Each additional Everything Else You Need: 2.00
(1.50 if booked within two weeks of receiving menu)

Stations
Two Appetizers and one Entrée with three Everything Else You Need:  35.00
(26.25 if booked within two weeks of receiving menu)
Three Appetizers with two Entrees with four Everything Else You Need: 45.00
(33.75 if booked within two weeks of receiving menu)
Each additional Everything Else You Need: 2.00
(1.50 if booked within two weeks of receiving menu)

Family Style
Appetizers served as station
Three Appetizers with two Entrees with four Everything Else You Need: 47.00
(33.75 if booked within two weeks of receiving menu)
Each additional Everything Else You Need: 2.50
(2.00 if booked within two weeks of receiving menu)


The Fine Print:
Three hours of direct service.
20% service staff charge will be added to final invoice.
Gratuity not included.
Travel surcharge may be added for events further than 50 miles from our commissary.
Minimum of 2000.00 for service Monday through Friday.
Minimum of 5000.00 service Saturday.
Minimum of 10,000.00 service Sunday.
Pricing subject to change without notice without booking.
Pricelock.

Southern Comfort Special Offer

Serve your co-workers, friends, and family Southern comfort foods to warm them from the inside out.
Save 42% when you book by October 20, 2013.

Smoked Beef Brisket

Smoked over charcoal and hickory by Chef Alexa. Served with assorted sauces including Max’s Copperhead barbecue and bourbon onion relish.

OR

Hand-pulled pork barbecue

Pork shoulder smoked and pulled by hand, then tossed in Max's Copperhead barbecue sauce. Served with house-cured pickles.

Everything Else You Need

Buns and fixin’s

Freshly baked bread with butter

Home-style cornbread

Sweet potato salad with cranberries, scallions, almonds, and vinaigrette

Bourbon and bacon collard greens

Weisenberger cheese grits

Crunchy potato chips

Cowboy baked beans

Roasted corn and black bean salad

Country green beans

Super decadent macaroni and cheese

Fruited water and sweet tea station

Salted honey pie

Fudgey brownies

Personalized sheet cakes

Eco-friendly serviceware

Rustic blue enamelware with stainless steel utensils

Food tent with buffet tables and paper coverings

Pricing, Each Guest
Entrée plus six everything else you need: 31.00 (18.00 special offer)

Add

Pulled chicken barbecue
Local chicken smoked, shredded, and tossed in Max’s famous Copperhead sauce: 3.00 (1.75 with special offer)

Add

Additional Everything Else You Need: 2.00 (1.25 with special offer)


The Fine Print:
Event must be held before March 25, 2014. 
One hour of direct service. 
20% service staff charge will be added to final invoice. 
Gratuity not included. 
Travel surcharge may be added for events further than 50 miles from our commissary.
Minimum of 30 people for service Monday through Friday.
Minimum of 60 people for service on Saturday.
Minimum of 100 people for service Sunday. 
Pricing subject to change without pricelock.
Not valid for events/dates of service already booked. 

Holiday Cheer Special Offer

Holiday Cheer Special Offer

Book by Friday, August 30 to save 57% on you holiday parties in November and December

Shrimp shooters

Chopped shrimp and fiery cocktail sauce in individual shots with lime wedges

Brie and grapes display

Chef Alexa's elegant brie en croute with apricot sauce. Accompanied by grapes and crusty French bread

Mediterranean dip assortment

Lemon-basil hummus, babaganoush, and Lebanese garlic dip with carrots, celery, and pita chips

Beer cheese and handmade pretzel bites

Zesty cheese dip served with fresh, handmade pretzel bites, carrots, and celery sticks

Max's barbecue meatballs

With Max's famous Copperhead sauce

 

Chicken satay

Moist chicken on skewers with a zesty peanut sauce for dipping

 

Candied bacon on a stick

All of the deliciousness of the world—on a stick

Sweet tea and fruited water station

Hard plastic plates with flatware

Minimum of 50 guests Monday through Friday

Minimum of 100 guests Saturday

Minimum of 250 guests Sunday

40.00 each guest

17.00  special offer if booked by August 30, 2013

Pricelock guaranteed

 

The Fine Print

Prices subject to change without notice

Service staff on-site for two hours of direct service

20% Service charge will be added to final invoice

Travel charge may apply to events more than 40 miles from Lemleys’ Catering Commissary

 

Subject to date availability.

 

Booking

500.00 books the date for Monday through Friday

1000.00 on Saturday and Sunday

Community Sale at our new space

Community Sale

Is your garage or house full of stuff that you would like to sell?

Ours is, too (especially with the move to our new space).

Come join us to sell your stuff!

New and used items are welcome.

at the home of Lemleys' Catering and 240sweet

9600 US 31 North, Columbus, IN 47201

Advertising will include local newspapers, social media, and newsletters.

Booth space is 10.00 a day (add more days for 5.00 each)

Three days in a row

Thursday, September 12

8:00 am to 7:00 pm

Friday, September 13

8:00 am to 3:00 pm

Saturday, September 14

8:00 am to 3:00 pm

Call Sam at 812.372.9898 to sign up.

Limited booth space.

 

Going Whole Hog

Special Offer

For your special event.

All foods prepared on-site.

 

812.372.9898

www.lemleyscatering.com

Samantha@lemleyscatering.com

Go whole hog this summer/fall by treating your friends to a delicious meal from Lemleys’ Catering. Book by July 14 to save 50%!

Book by Friday, June 21 and receive a free S’more on a Stick Station (5.00 each guest value)

Whole local pig

Smoked over charcoal and hickory for at least 18 hours. Served with house-cured pickles and our handmade barbecue sauces.

 

OR

 

Hand-pulled pork barbecue

Pork shoulder smoked and pulled by hand, then tossed in Max's Copperhead barbecue sauce. Served with house-cured pickles.

 

Everything Else You Need

Buns and fixin’s

Freshly baked bread with butter

Sweet potato salad with cranberries, scallions, almonds, and vinaigrette

American potato salad

Red skinned potato salad with sour cream and dill

Crunchy potato chips

Cowboy baked beans

Roasted corn and black bean salad

Country green beans

Root vegetable salad

Broccoli slaw

Fresh fruit salad

Super decadent macaroni and cheese

Pesto pasta salad

Fruited water and sweet tea station

Cucumber lemonade and tropical iced tea

S’more on a stick station

Ooey gooey butter cake

Fudgey brownies

Cake service

Personalized sheet cakes

Eco-friendly serviceware

Food tent with buffet tables and paper coverings

Pricing, Each Guest

Entrée plus five everything else you need: 20.00 (10.00 special offer)

 

Add

Pulled chicken barbecue

Local chicken smoked, shredded, and tossed in Max’s famous Copperhead sauce: 3.00 (1.00 with special offer)

Add

Additional Everything Else You Need: 2.00 (1.00 with special offer)
 

Upgrade

Rustic blue enamelware with stainless steel flatware and deluxe paper napkins: 4.00 (1.00 with special offer)

Upgrade
Hard plastic plates with stainless steel flatware and deluxe paper napkins: 4.00 (2.00 with special offer) 

The Fine Print:

Event must be held in 2013

One hour of direct service.

20% service staff charge will be added to final invoice.

Gratuity not included.

Travel surcharge may be added for events further than 50 miles from our commissary.

Minimum of 50 people for service Monday through Saturday.

Minimum of 100 people for service Sunday.

Pricing subject to change without notice.

Not valid for events/dates of service already booked.

Meet Us: Paul Webb

If you've called the office recently you've already spoken with our brand new Business Manager, Paul - the voice of Lemleys'! Paul is an avid outdoorsman who enjoys camping, rock climbing, and caving. He also plays the guitar and studies psychology, especially Ekman's work human emotions, facial expressions, and how they relate to lie detection.. It follows that his favorite TV shows include "Lie to Me" and "House" and his favorite author is John Grisham.

Paul is a big fan of Lemleys' pulled pork BBQ, preferably washed down with Diesel Oil Stout from the Power House Brewing Co. in downtown Columbus, Indiana. Welcome Paul!

Recipe: Candied Bacon on a Stick

As a professional chef, I often am asked to bring food for events. When I need something quick, easy and delicious, I break out my Candied Bacon on a Stick. Inexpensive and impressive, this yummy dish with a slight kick makes people smile. Best part? It can be made several hours ahead and served at room temperature.   ~ Chef Alexa

Candied Bacon on a Stick

Ingredients:

• 1 pound thin-cut bacon
• 1 cup dark brown sugar
• 1 teaspoon salt
• ½ teaspoon cayenne pepper

Instructions:

Preheat oven to 350 degrees.

Individually thread bacon strips onto 12 inch wooden skewers in about one inch increments. Make sure to spread bacon out so that it is flat. Leave room at the bottom of the skewer for ease of eating. Place bacon on an aluminum covered sheet pan (for easy, quick clean-up) in rows that don’t touch.

Mix together brown sugar, salt, and cayenne pepper in a bowl. Pat individual bacon skewers well with mixture—you want it to stick. Turn over skewers and repeat.

Bake for 20 minutes to one hour (depending on how crispy and candied you like your bacon).

Makes about 25 one-piece servings (but most people eat two or three).


This original recipe is property of Chef Alexa Lemley and may be used with permission. 

Meet Us: Mark Ping

Our Facilities Manager, Mark, has been in charge of setting us up in our new location this month. An avid woodworker and wild mushroom hunter in his spare time, Mark has worked in the construction industry for 25 years. He is a graduate of Columbus North HS and has a son and a daughter, aged 5 and 7. Mark has been part of the Lemleys' family since his little sister became Alexa's friend in high school. He keeps us all laughing on the job!

Mark's favorite snack is Chef Alexa's candied bacon on a stick. How could anyone resist that?

May Special

                                                                                              

Gourmet platters

Fresh and fancy foods for you to serve

May Special Offer

Take up to 25% off all items.

Featured Platters

~ served at room temperature~

Shrimp Shooters

(20 pieces)

Chopped shrimp and fiery cocktail sauce in individual shots with lime wedges

100.00

75.00 through May 31

Chicken Lettuce Cups

(serves 20-25)

With Thai chicken, butter lettuce, sprouts, carrots, cucumbers, tamarind dipping sauce, and peanuts

75.00

60.00 through May 31

 Chicken satay

(Serves 20-25)

Moist chicken on skewers with a zesty peanut sauce for dipping

125.00

90.00 through May 31

Grilled, Marinated Chicken Platter

(serves 20-25)
With fresh vegetable pasta salad or grilled vegetables, roasted garlic aioli and fresh baked miniature rolls
200.00

150.00 through May 31

 Roast Pork Loin Platter

(serves 20-25)
With apple-celery root “slaw” or roasted garlic and mustard potato salad, coarse grain
Dijon, and honey mustards and fresh baked miniature rolls

            200.00

175.00 through May 31

Mini Beef Tenderloin

(serves 20-25).

Served with silver dollar rolls and creamy horseradish on the side

275.00

225.00 through May 31 

Whole Smoked Salmon

(serves 75)

Garnished with lemon and lime slices, diced tomatoes, diced red onion, and capers

Served with lemon caper sauce and crackers

250.00

225.00 through May 31

Fresh Vegetable or Meaty Lasagna

(serves up to 12)

With our own marinara and mozzarella cheese

75.00    

60.00 through May 31    

 

Hors d’oeurves Platters
~ served at room temperature~

Candied Bacon

(25 pieces)

With a slight kick and served on a stick

75.00

60.00 through May 31

Beer cheese and handmade pretzel bites

(serves 20-25)

Zesty cheese dip served with fresh, handmade pretzel bites, carrots, and celery sticks

100.00

75.00 through May 31

Antipasto Platter

(serves 20-25)
An elegant selection of imported marinated vegetables, olives, imported cheeses, and Italian meats

Served with crackers and sliced baguette       

100.00

75.00 through May 31

Custom Cheese Platter

(serves 20-25)
Imported and domestic cheese assortment, garnished with grapes, berries, and nuts. Served with gourmet crackers          

100.00

80.00 through May 31

Crudités Platter

(serves 20-25)
A beautiful arrangement of fresh and grilled vegetables, served with ranch and green goddess dips
100.00

75.00 through May 31

Fun Foods

~ served at room temperature~

Mini Twice Baked Potatoes

(25 pieces)

About the size of a half dollar with candied bacon

75.00

65.00 through May 31  

Blackberry and Sweet Chili Meatballs

 (100 pieces)

85.00

60.00 through May 31

Fruited Chicken Salad

(5 pounds)

With 25 split Silver Dollar Rolls

65.00

55.00 through May 31

Pulled Pork BBQ

(5 pounds)

50.00

45.00 through May 31

Mediterranean Dip Assortment

(serves 20-25)

With hummus (chickpea dip), babaganoush (eggplant dip), and Lebanese toom (garlic dip)

Served with celery, carrot sticks and pita chips

100.00

75.00 through May 31

Jumbo Shrimp Platter

(75 pieces).

Large succulent jumbo shrimp served with cocktail

Sauce and garnished with lemon and lime wedges

110.00

100.00 through May 31

Fresh Seasonal Fruit Platter

(serves 30)

Wedges of cantaloupe, honeydew, watermelon and pineapple  Garnished with strawberries, orange cartwheels and clusters of red, seedless grapes Served with honey yogurt dipping sauce

85.00

75.00 through May 31

Mini Ham, Turkey & Roast Beef Sandwiches

(25 pieces)

Served with cheese, silver dollar rolls and assorted condiments on the side

80.00

75.00 through May 31

Gourmet Mini Sandwiches

(25 pieces)

A selection of Sweet Chili Chicken, Mozzarella Caprese, and Ham with Maple Dijon on silver dollar rolls

85.00

80.00 through May 31

Spinach Artichoke Dip

(serves 20–25)

Served with sour dough crostini and pita chips

80.00

75.00 through May 31

Parmesan Shrimp and Crab Dip

(serves 20–25)

A rich and creamy warm spread with crusty French bread

100.00

75.00 through May 31

24 Karat Cake

(serves up to 12)

Christine’s original recipe from the Walnut Room. 

Sweet and moist with carrots, pineapple, pecans, and cream cheese frosting.

60.00

50.00 through May 31

  

Cookie Platter

(50 pieces)

A platter of assorted cookies including chocolate chip and sugar

75.00

50.00 through May 31

240sweet Artisan Marshmallows

 (40 pieces)

An array of our award winning marshmallows

50.00

40.00 through May 31

Mini Dessert Assortment

(100 pieces)

Includes mini cookies, mini brownie bites and marshmallows

75.00

60.00 through May 31

Nutella Swirl Brownies

(25 pieces)

60.00

50.00 through May 31

Chubby Hubby Bars

(25 pieces)

A layered treat of chocolate chip cookie bar, caramel, pretzels, and chocolate ganache

60.00

50.00 through May 31

Aluminum Chafing Dish

With water pan, sterno and disposable serving utensils

15.00

The Fine Print

All items come ready to serve on disposable trays. Prices do not include state sales tax. Delivery not included.

Travel charge may apply to events more than 40 miles from Lemleys’ Catering Commissary

Pricing  may not apply for delivery to certain venues. 

Recipe: Lemon Basil Hummus

One of Chef Alexa's most popular artisanal appetizers, this classic Middle-Eastern dip is a snap to make and showcases the fresh, bright flavors of lemon and basil.

Lemon Basil Hummus

Ingredients:

• 1 can (15 oz) garbanzo beans (a.k.a. chickpeas)
• 1½ cup loosely packed basil leaves
• 2 cloves garlic, peeled
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1/4 tsp ground black pepper
• 1 tsp soy sauce

Drain the chickpeas, reserving 1 tablespoon liquid.  Rinse with cold water and drain well in a colander. For an extra-silky texture, slip the skins off the chickpeas by rolling a few at a time very gently between your palms.

Place the chickpeas, basil, garlic, lemon juice, oil, black pepper and soy sauce into a food processor. Cover and pulse until the mixture is smooth, adding the reserved liquid if necessary. Serve with quartered pita bread or fresh vegetables for dipping.

Meet Us: Kenny Hackney

Kenny has been our go-to guy at Comcast, helping us with the setup of our telecommunications system at the new office location. He grew up in Columbus, graduating from East in ’99 - he's also Sam's nephew! Growing up in Columbus he ate a lot of Lemleys' smoked meats; the pulled pork is his absolute favorite. 

Kenny lives in Fishers with his wife Kate and son Owen; his mom, Sue LaMaster, still lives in Columbus. He currently coaches Travel Baseball for Hamilton Southeastern - this will be his 8th season coaching, first with the 13-yr-old age group and HSE.  

Kenny works in Telecommunications for Comcast, providing internet, television, and phone services to small/medium businesses in Central Indiana. If you need any of these services, you can reach Kenny at (317) 430-6828 or email Kenny_Hackney@cable.comcast.com

Artisan Appetizers

Our April Special Offer

Book by April 30 to receive a 50% discount!

Shrimp shooters

Chopped shrimp and fiery cocktail sauce in individual shots with lime wedges

Fresh fruit display

A feast for the eyes including strawberries, kiwi, grapes, oranges, golden pineapple and seasonal melon with cinnamon honey fruit dip

Mediterranean dip assortment

Lemon-basil hummus, babaganoush, and Lebanese garlic dip with carrots, celery, and pita chips

Beer cheese and handmade pretzel bites

Zesty cheese dip served with fresh, handmade pretzel bites, carrots, and celery sticks

Blackberry and sweet chili glazed meatballs

With Chef Alexa’s famous sauce

Chicken satay

Moist chicken on skewers with a zesty peanut sauce for dipping

Candied bacon on a stick

All of the deliciousness of the world—on a stick

Sweet tea and fruited water station

Hard plastic plates with flatware

Minimum of 50 guests

40.00 each guest

20.00 half price special offer if booked by April 30

Pricelock guaranteed

The Fine Print

Prices subject to change without notice

Service staff on-site for two hours of direct service

20% Service charge will be added to final invoice

Travel charge may apply to events more than 40 miles from Lemleys’ Catering Commissary

Pricing subject to change without notice

Booking

300.00 books the date for Monday through Wednesday.

500.00 books the date for Thursday and Friday.

1000.00 books the date for Saturday and Sunday.

Spring Special Buffet

Mmm...porkloin.

Spring Special Buffet

This menu is great for luncheons and light dinners.
Let Lemleys’ Catering staff take care of set up, manning the buffet, bussing, and cleaning up.
Book by March 29 for priecelock and to save 37% for your 2013 event

Entrees
Southern porkloin
With a delicious dry rub
Pulled pork barbecue
Pulled by hand and tossed in Max’s Copperhead sauce
Signature chicken breasts
Boneless, skinless chicken breasts. Served with sriracha-honey glaze, Burton’s maple and stone-ground mustard, and handmade barbecue sauces on the side.
Tandoori spiced chicken
Boneless thighs prepared with yogurt and spices. With cucumber-mint riata and cilantro chutney.
Thai red curry tofu
Tofu simmered in coconut milk with stir-fried vegetables

Everything Else You Need

• Broccoli slaw
• Pesto pasta salad
• Classic garden salad
• Grilled and marinated vegetable display
• Sour cream and dill red-skinned potato salad
• Creamy coleslaw
• Country potato salad
• Crunchy potato chips
• Roasted corn and black bean salad
• Edamame salad
• Fruit salad
• Freshly bread with butter
• Ooey gooey butter cake
• Fudgey brownies
• Fruited water and sweet tea station
• Cucumber lemonade and tropical iced tea
• Blue enamelware plates (flatware and napkins)
• Hard plastic plates (flatware and napkins)
• Paper buffet covering
• Food tent and buffet tables

Buffet
One Entrée with six Everything Else You Need:
12.00 through March 29, 2013 (19.00 regularly)
Two Entrees with six Everything Else You Need: 16.00 through March 29, 2013
(25.00 regularly)
Add additional Everything Else You Need: 1.50

The Fine Print
20% service staff charge will be added to final invoice. Gratuity not included. Minimum of 300.00 for service Monday through Wednesday. Minimum of 500.00 for service Thursday and Friday. Minimum of 1000.00 for service Saturday. Minimum of 2000.00 for service Sunday. Buffet will be open for one hour. Offer not valid at all event locations. Events held further than 50 miles from Lemleys’ Catering commissary may incur a travel surcharge.

Meet Us: Rene Llewellyn

Rene joined our Lemleys' Catering / 240sweet team three years ago. A native Floridian transplant to Indiana (via Kentucky), she lives in Bloomington but regularly commutes to Columbus to lend her expertise. With a working background in sales, customer service, and business administration, Rene plays a variety of roles in our office and shipping department as well as developing our newsletters and keeping our social media posts flowing.

Her passion is local food advocacy. She volunteers regularly at The Rise / Middle Way House food pantry in Bloomington (see photo!). Rene strongly supports the development of small, independent farms and food artisans of Indiana, particularly Community Supported Agriculture (CSA) programs around the state. She is a federally registered Dietetic Technician - the educational equivalent of a registered dietitian - and has participated in public health and food accessibility research efforts in Louisville, Kentucky.

Rene is thrilled to work for a growing company like Lemleys' that shares her vision for the empowerment of local foodways. Her favorite dish is Chef Alexa's Apricot Pork Tenderloin, because nobody does pork like Indiana!

Recipe: Sriracha Candied Citrus Peels

While it's still looking a lot like winter here in the Midwest, it's citrus season down south! Get your hands on some good, organic citrus and turn the peels into a sweet, tart, spicy treat with 240sweet's Sriracha Sugar!

Sriracha Candied Citrus Peels

Ingredients:

• 4 oranges, 2 grapefruit, or 6 to 8 lemons, limes, or clementines (organic preferred)
• 1½ cups water
• 1½ cups granulated sugar
• 1/4 cup 240sweet Sriracha Sugar for dredging

Peel your fruit, slicing the peels into quarters to make them easy to work with. Remove as much of the bitter white pith as possible. Place the peels in a large saucepan and fill the pan with cold water, leaving just enough space for it to boil.

Bring the water to a full rolling boil. Scoop out the peels with a slotted spoon and drop them in a bowl of ice water to cool for a minute. Drain and return the peels to the saucepan. This blanching process rids the citrus peel of astringency and tenderizes it. You might want to repeat the boiling and blanching 2-3 times, depending on the thickness of your peels, to achieve the tenderness you prefer. At this point you can slice the peels into thin strips (as in the photo above).

Next, place the peels in a smaller saucepan with 1½ cups water and the granulated sugar. Bring to a simmer and stir to completely dissolve the sugar. Simmer the peels uncovered until the syrup is between 220° and 222°F according to your candy thermometer and the peel is translucent. This will take roughly an hour.

Remove from the heat and use a slotted spoon to move the peels to a cooling rack set on a baking sheet. Spread the peels out in one layer to cool and dry overnight.

Put the Sriracha Sugar in a bowl and dredge the peels to coat with spicy goodness. Your candied citrus peels will keep for several months in a sealed container in your refrigerator.