Bringing more flavor!

The Artisan Foods brand has been bringing flavor across tri-county lines for some time, catering events at various venues in the south Florida area. In addition to our residence at Temple Solel of Hollywood, and our food service at the Broward Center for the Performing Arts, we will be the in-house catering partner at Temple Beth El in Boca Raton beginning January 1, 2019.

This exciting news comes in the height of the new season which has been an already been an quite active! 
We were honored to serve at Arsht Families' Children's Imagination Ball at the Adrienne Arsht Center on Sunday, October 14. It was a family-centered event that could only happen in a city like Miami, featuring a show-stopping performance by the tech-dance troupe iLuminate.

It is always a good time when we get to collaborate with the client on decor. Our innovative menus of kid-approved food and desserts came to life with glowing colors in a "food truck" setting.

“One cannot think well, love well, sleep well, if one has not dined well.” 

― Virginia Woolf

Eating well, and loving well are what our wedding events are all about. We've had the privilege to serve at some beautiful weddings since our season began. Among those was the wedding of one of our very own. Wishing a heatfelt Mazel Tov to Mr. and Mrs. Louis Berk. May your life together always be a blessing.

It is truly a blessing for our team to work alongside some of the industry's best in the business. Giving major shout outs to Marjy & Andy, Emily Harris Photography, Mavila Photography, SVE Productions, Dalsimer Atlas, Pure Energy Entertainment, Triple P Entertainment, Rock With U and so many more we get the priviledge to work alongside each week.

CHEF'S CORNER

This Thanksgiving, try bringing one of Chef Andrew Kollwitz's seasonal favorites to your holiday table.

ROASTED CAULIFLOWER (16 servings) 

10 cup dry white wine
1 cup olive oil
1 cup kosher salt
12 tbsp. lemon juice
4 tbsp. red pepper flake
4 tbsp. sugar
4 bay leaves
4 heads cauliflower, broken down

Heat oven to 425 degrees
Bring wine, oil, salt, juice, red pepper, sugar, bay leaves and 32 cups of water to a boil in a large pot.
Add cauliflower, reduce heat and simmer, stirring occasionally.
Cook until skewer easily inserts into stem (8-10 minutes)
Transfer to a rimmed baking sheet
Roast until caramelized (12-15 minutes)