Artisanal Catering

12/03/2025

Hey there, are you ready to party this Christmas?!

11/29/2025

11/29/2025

🔥 Saturday Only Special! 🔥
We’re rolling out two Chicago classics for ONE DAY ONLY — and they’re loaded.

🌭 Sweet Italian Sausage – $14
Uncle Franky’s sweet Italian sausage with mixed onions, peppers or giardiniera, on a French roll.

🥪 Classic Chicago Combo – $18
Italian beef + Uncle Franky’s sweet Italian sausage with your choice of sweet peppers or giardiniera.
Big, bold, real Chicago flavor.

Available Saturday only at 5851 S State St
Salt Lake City, UT— once they’re gone, they’re gone.
Come hungry. Bring a friend. Let’s make it a day.

11/28/2025

Pâte à Choux (Cream Puff Dough)
Write it down while you watch:

Ingredients:
• 250 ml water (1 cup)
• 113 g butter (1/2 cup)
• Pinch of salt
• 12 g sugar (1 tbsp)
• 150 g all-purpose flour (1 cup)
• 4 large eggs

Method:
1. Bring water, butter, salt, and sugar to a boil.
2. Add flour all at once. Stir until the dough pulls away from the pot and forms a smooth ball.
3. Move to a bowl. Cool 3–5 minutes.
4. Beat in eggs one at a time until smooth, glossy, and pipeable.
5. Pipe onto a tray. Bake at 425°F for 10 minutes, then drop to 350°F for 20–25 minutes until golden and hollow.

Classic pâte à choux—simple and perfect.

For the light vanilla pastry cream filling, follow us on Artisanal Cater (Facebook) and on Instagram.
Like + follow, and DM us if you want to purchase our products.

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11/17/2025

🎄 Private Chef Holiday Menu — Now Booking 🎄

Our holiday menu is live and ready for your table. All scratch-made, all natural, and designed for easy hosting so you can actually enjoy your night instead of working it.

If you want a cozy chalet-style dinner, a family-style feast, or a full private chef experience in your home, we’re taking December bookings now.

Order before 11/21 and get 10% off your full menu.

We fill up fast—lock in your date now and let us cook for you.

👉 Message us to reserve your holiday dinner

11/17/2025

11/17/2025

Sharing a little taste of home—our scratch-made Chicago deep-dish dough. Buttery, flaky, slow-fermented, and rooted in the same techniques I learned cooking in Chicago. Pure comfort, crafted by hand.