Friday, March 22, 2013

Spring Special Buffet


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

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
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.

Wednesday, March 13, 2013

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


  • 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.