Let us relieve the stress of Thanksgiving Dinner. Check out our Thanksgiving Menu to the left.

Our complete salad and sandwich menus at are available at
www.artisankitchen.net

Soup of the Day:
Pumpkin Black Bean and Sausage

By the bowl: 4.95
By the Pint: 5.95

Casseroles and One Dish Meals (serve 2-3)
Beef Stroganoff 12.95
Meatloaf 12.95
French Quarter Pasta 12.95
Swedish Meatballs 12.95
Spaghetti and Meatballs 12.95
Polynesian Sausage and Pasta 12.95
Chicken Spidini 12.95
Lasagna 12.95
Chicken Tetrazzini 12.95

Chicken Morocco 12.95

Shepherd's Pie 12.95

Vegetarian Lasagna 12.95

Tex Mex Ghoulash 12.95

Pick up and Go Sides
Garlic Mashed Potatoes
Swiss Scalloped Potatoes
Country Style Green Beans
Pesto Fried Corn
Marmalade Glazed Sweet Potatoes

Pick up and Go Salads
Garden Salad
Artisan Spinach Salad
Asian Chicken Salad

Pick up and Go Deli Salads
Artisan Potato Salad
Greek Pasta Salad
Fresh Cut Fruit Salad
Waldorf Slaw
Cranturkey Salad

Cakes (3.75/slice)
Strawberry Margarita

Chocolate Mousse
German Chocolate
Double Fudge Rum Raspberry
Carrot


Cheesecakes (3.75/slice)
Triple Fudge Swirl
German Chocolate
Key Lime

Banana Split

Sweet Treats
Chess.95/ea, 10.95/dz
Derby Bars .95/ea, 10.95/dz
Tahitian Dream Bars .95/ea, 10.95/dz
Peanut Butter, Chocolate Chip and Walnut Cookies .95/ea, 10.95
White Chocolate Macadamia Cookies .95/ea, 10.95/dz
Double Chocolate Chip Cookies .95/ea, 10.95/dz
Blueberry Oatmeal Cookies .95/ea, 10.95/dz

Pastitsio

Pasta Layer

1 1/2 lbs. dry penne pasta

2 TBS. olive oil

4 TBS butter

1 cup grated Parmesan cheese

dash ground nutmeg

salt and pepper to taste

3 eggs, lightly beaten

Meat Layer

2 TBS butter

1 large onion, chopped

2 cloves garlic, crushed

1 pound lean ground beef or lamb

1 6oz. can tomato paste

1/2 cup dry red wine

1/2 cup chicken or vegetable broth

2 TBS chopped fresh parsely

1 tsp fresh oregano

salt and pepper to taste

Cream Sauce

1/2 cup butter

1/2 cup all-purpose flour

3 cups milk

1/4 tsp ground nutmeg 1 egg, lightly beaten

salt and pepper to taste

Preheat Oven to 350 degrees

Pasta

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until the pasta is al dente; drain and return to pan.

2. Melt butter until golden brown and pour over pasta, add 1/2 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.

Meat Layer

1. Gently saute onion and garlic in butter in a skillet until onion is soft. Increase heat and add ground meat; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, oregano, salt and pepper. Cover and simmer over low heat for 20 minutes.

Cream Sauce

1. Melt butter in sauce pan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.

Assembly

1. To assemble pastitsio, Grease a 9x13 inch baking dish. Spoon half of the prepared pasta evenly in the bottom and top with meat sauce. Top that with the remaining pasta. Pour on cream sauce and spread to completely cover pasta. Sprinkle remaining cheese on top.

2. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into ssquares to serve.

Pumpkin, Black Bean and Sausage Soup

Makes 3+ quarts

2 Tbs extra-virgin olive oil

1 lb. Italian Sausage, casing removed

1 large onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable stock

1 can (14 1/2 ounces) diced tomatoes in juice

2 cans (15 ounce) pumpkin puree

1 cup heavy cream

1 tbs curry powder

1 1/2 tsp. ground cumin

1/2 tsp cayenne pepper

4 Tbs. sugar

salt and pepper to taste

Directions:

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion, garlic and sausage. Saute 5 minutes. Add broth, tomatoes, black beans and pumpkin uree. Stir to combine ingredients and bring soup to a boil Reduce heat to medium low and stir in cream, curry, cumin, cayenne and sugar. Salt and pepper to taste. Simmer 5-10 minutes, adjust seasonings and serve.

More Updates From Karla!!
Wow, I didn't realize how far behind I had gotten or how quickly this is going by!! I owe you a report on four days worth of classes!! So I better get to it. Day 2 Ciril Hitz(the Bread God), Was my morning instructor. He is now an instructor at Johnson & Whales University in Providence Rhode Island since 1997. He is originally from Switzerland. He did his apprenticeship there and many classes in France as a Pastry Chef/Chocolatier. Ciril has been recognized with numerous awards and accomplishments both in the industry and as a faculty member at Johnson & Whales. His work has been featured on the Today show and The food Network. I have attended the World Pastry Forum for three years straight now and Ciril is amazing everytime. I always come away from his class with more knowledge and some inspiration.We worked with several types of doughs, learned some new techniques and revisited some old ones. A very nice change from the barrage of chocolate we are exposed to on a regular basis.Afternoon class was Biagio Settepani & Robert Ellinger, We learned about Gluten free, Lactose Free and Kosher Baking. Both of these guys are great! They both have shops in New York and are very close friends. The Costello & Abbot of the pastry world.Day 3 was Vincent Pilon, Anil Rohira & Robert Adria. Vincent demonstrated a beautiful chocolate showpiece, Anil demonstrated tempting praliines and Robert Adria Shared his story of El Bulli. If you are a true foodie this is a story you should really look into. We watched his documentary that was created around him and his family's story. This is the story of the molecular gastronomy surge that has over taken the culinary world. He has released his book Natura, which will make you realize that there are still so many possibilities!! Well I hate rushing thru all of this there is so much to share so I will stop here for now. The last day of the championships is today so I want to get down and watch the chocolate & Sugar show pieces go up. Last night was such an amazing night. It was my birthday so I was serenaded by many of the chefs and reps on the patio. I was served champange and a beautiful ball of gourmet ice cream with a candle!!! These guys are wonderful!! Well, Im off for now. The awards ceremony and Gala are this evening so that will be fun. Talk to ya soon.
Sincerely,
Me :-)
P.S. The BBQ Sunday night was a blast too, I can't help but feel like Alice in Wonderland here!!

Karla's First Day of School
First day of classes were amazing and inspiring! My first class was Petits Gateaux(mini cakes) & Tartlets. With Laurent LeDaniel,MOF 97. He owns 3 very successful & personal pastry shops in and around Rennes, France, a part of Brittany. His assistant/interpreter, Michele was quite the compliment to Laurent. We Learned how to make 4 different mini desserts, all with a different type of chocolate mousse, and all are ones he makes and sells in his store. Brittany, composed of Dark chocolate creme brulee, milk chocolate mousse, hazelnut biscuit & salted caramel.Lagune, composed of Tropical fruit compote,tropical cream, chocolate mousse and a crunchie crumble. Matcha, composed of Green tea Matcha creme brulee, Dark chocolate mousse, Raspberries Biscuit macaron.Sakura, composed of a compote of morello cherrie, cherrie chocolate mousse,cacao biscuit,hazelnut crumble. They were all wonderful & I hope to make some in the future for ya'll. Laurent was extremely informative and I look at it as an honor to be his student. His time is quite devoted to his shops and he does not plan to come back to the states again. His knowledge and demonstration that he provided will prove to be invaluable to myself and the other chefs. Next class was Alain Roby's, Creative Sugar Artistry for Production. Alain is the Senior Corporate Pastry Chef for the Hyatt Regency Hotels and has worked at the Hyatt Regency Chicago for over 20 years, which is the largest hotel in Chicago and the Corporations flagship hotel. He demonstrated all kinds of sugar work. Even in our humidity I will be able to do much of what I learned when I have the opportunity....so give me the oppourtunity, let me WOW you!! :-) So Classes were great, sitting for that length of time was a bit straining, being used to standing all the time but sooo worth it! I have gotten to see several of the chefs that I met last year and previously, but there are many new and that is exciting. An hour after class rafting around the lazy river and back to the room for a quick change for dinner and a jazz concert. We went to an Italian restaurant The Tuscany, quite possibly the best most authenic Italian food I have ever ate! This restorante is rated AAA Four Diamond, with a modern italian menu.We did the 4 course chef tasting menu along with the 4 course wine flight. I started out with their signature cocktail the Golden Apple, vanilla vodka,Disaronno, apple and lime juice in a grahm cracker rim. Quite yummy. Antipasti was a trio of Bruschetta- Pomodoro-Basil,Chickpea Puree, & Robiola cheese & organic apple. Oven baked Potato Gnocchis with a smoked tomato cream pecorino & Basil sauce(Absolutely amazing!!!)Handmade campenelle pasta Bolognese, Veal Osso Bucco with creamy polenta, chantrelle mushrooms on a bed of Tuscan Kale. I am salivating just thinking about it again!!! Sous Chef Ryan Lamkin then presented us with a trio of desserts that made the tastebuds sing soprano!!!. I was so stuffed that I was really looking forward to a long walk and the concert. Then to bed. Well, I have to finish getting ready for class today, Bread and special diet desserts are on the agenda for today. Hope everyone back home is doing great. Miss ya'll
Sincerely,
Me :-)

Karla in Phoenix: Day 2

I went down to the convention center this morning and they are getting the class rooms all set up. Already spoke with some of the Chefs, they are streaming in all day today and early in the morning. Ciril Hitz (bread God) is as charming as ever and I have learned he is a Starbucks fan. He is the Master Bread man in the Pastry world. Anil Rohira, a chocolate master by his own rights, is popping around getting things done. . Vincent Pilon is still smiling with his boyish good looks, and the amazing talent he has with chocolate is inspiring. Of course, not to forget the cake decorating god and goddess, Nicholas Lodge & Collette Peters are working hard on getting their rooms set up. They are working their sugar flowers like no tomorrow. Have not yet seen any of the Chefs that are going to be competing for team USA in the world competition next year. Hopefully tomorrow. have my registeration packet to go thru tonight. I must admit I was quite nervous about trying on my chef coats. I had ordered a size smaller than last time and IT FITS!!!!!! LOOSely too!!!!!! YEA.!!!! If I set that as a goal every year then I might actually get down to what I need to. ;-) But I must say, for myself going from a tight 3x to a loose large is pretty damn good over the last 3 years. Now back to my eating excursions.... kinda ironic eh?? LOL Tonight we ate at a Place called Ocean Prime. I had a beautiful cocktail... Ill have to ask Gary what the name of it was. But it had Ky. bourbon in it!! :-) Appetizer was truffled deviled eggs. So rich and creamy, Then a spinach salad served with crispy pancetta, sharp goat cheese, Brioche croutons and a lovely djon vinaigrette. My entree was Filet Mignon with Green Peppercorn & Cognac sauce. Then I couldn't resist trying their spin on a southern classic, Candied Yams with Marshmallow Brulee!! Dessert was Baked Alaska with a duo of chocolate and raspberry sauces. Quite a nice meal. Gary ordered a really nice red to go with our dinner. Again Ill have to ask him what it was. All in all a very nice and rich meal. I am walking alot!!!! AH HEM.... We'll Im off to take in some night life. It is still early here so I best try to fit in. Ill keep ya posted on classes tomorrow. I am sooo excited!!!
Sincerely,
Me :-)

Karla's first post from the World Pastry Forum in Phoenix
Well, I made it!! The plane trip(s) was great. I am flying everywhere now!! Phoenix is beautiful. I was able to take a quick tour of the city when I got here yesterday, some of these homes are amazing!! I have already been to one of the malls, The Market-Place. It is on 1600 acres and is like a serpentine chain of stores with humidity spraying cooling docks positioned thru out the compound. Last night one of my fellow pastry chefs took me out to eat at Roy's. Famed Hawaiian restaurateur Roy Yamaguchi's renowned Hawaiian fusion cuisine is sizzling in flavor and style. I was very impressed. It was exciting to see and sample the impressive menu. Gary (Pastry chef) previously worked on a cruise line that sailed the Hawaiian islands and met Roy while he was there. He started his Asian-influenced cuisine restaurants there in 1988, using fresh local ingredients. The Aloha style service was entertaining and welcoming. He now has several restaurants here in the U.S. Our Amuse Bouche was Edamame. I let Gary do the ordering since he was on a mission. He told me that he doesn't gamble, so when he goes out he EATS!! We shared the Canoe Appetizer, a large white china boat that had amazing treats inside. First there where crispy fried lobster pot stickers, WOW! then an amazingly crunchy Ahi Tuna roll(My favorite) Then there was a huge Hawaiian shrimp Skewer and a steak skewer. Their sauces were so packed with flavor I thought my taste buds were going to explode!! We split the Arugula-Asian Pear salad, the vinaigrette was wonderful, I wanted to lick my plate! Gary ordered the Butter fish, a deep sea fish from out of the pacific & i got the blackened Ahi tuna, rare. I had never had butter fish and it was amazingly delicious. The texture went beyond any fish that I had ever had and the only way to describe it was that it was just like butter melting in your mouth. After feeling like I could not eat another bite Gary told the waiter that we would like a sampling of all the desserts on the menu with a wine pairing for each! OMG!!! 20 minutes later we had another canoe brought out loaded with deserts. There was a chocolate souffle, with a vanilla Ice cream. A blueberry-mango tart with Lavender ice cream in a Lacey tulle basket. An apple tart with another cream, topped with a beautiful sugar decoration. Quite overwhelming. With spoon in hand I felt like Anthony Bourdaine!! The wines were exceptional as well. After feeling like I was Violet in Willy Wonka and thinking I was gonna have to be rolled out of the restaurant, we headed out to the patio for some live music and some beautiful scenery. I must say my first day in Phoenix was quite extraordinary. Today I register for the Forum and take in some more of this city along with some water play. Most of the chefs will be arriving throughout the day so this evening should be quite exciting. I'll keep you posted as I go.
Sincerely,
Me :-)

Here's another recipe that was a hit at one of our cooking classes.

Honey Walnut Shrimp
2 cups water
1 1/3 cups white sugar
1 cup walnuts
8 egg whites
1 1/3 cups cornstarch
1/2 cup mayonnaise
2 pounds large shrimp, peeled and deveined
4 Tbs honey
2 Tbs sweetened condensed milk
2 cups vegetable oil for frying

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2. Whip egg whites in a medium bowl until foamy. Stir in the cornstarch until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove and drain on paper towels.

3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Following is another recipe from our Chinese Cooking Class.

Egg Rolls

3 Tbs Sesame Oil
1 Cup Shredded Cabbage
1 Cup Slivered Snow Peas
1/2 Cup Chopped Green Onions
1/2 Cup Mung Bean Sprouts
2 Tbs Fresh Cilantro
2 Tbs Minced Garlic
1 Tbs Minced Ginger
8 oz. Pork Sausage (can be omitted for vegetarian version)
1 tsp Thai Fish Sauce (can be omitted for vegetarian version)
1 tsp soy sauce
Dash chili Oil
Oil for frying

Heat 3 TBS of sesame oil in skillet. Add cabbage, snow peas, green onions and cook until tender (about 3 Minutes). Add sprouts, cilantro, garlic, ginger, sausage, fish sauce, soy sauce. Cook just until blended and sausage is cooked.

1 Tbs Cornstarch
1 Tbs water
8" egg roll wraps

Mix cornstarch and water. Lay out wrappers with a corner facing you. Brush edges with cornstarch mixture. Place about 3 Tbs of filling along the center of wrapper. Fold left and right corners toward the center. Bring the closest corner over the top and continue rolling.

Egg Rolls may be frozen at this point for frying later.

At time of service, heat remaining oil to 375. Fry a few at a time, turning once. Drain on paper towel.