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Featured Recipes

Handcrafted by our Chief Artisans, these recipes are fresh and delicious. Stop by every season to see our latest recipes.

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Local Artisan embraces an innovative approach to food: one that is driven by fresh, local and sustainable ingredients. It strives to bring farmers and the community together.

Though originally born as a unique dining concept for clients of Sodexo, we believe Local Artisan has its place in every community … even if it just starts a conversation with your friends and family.

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  • Shawarma is one of Israel’s most popular street foods, and a new confection, Chocolate Shawarma or Choco-Kebab, is taking that obsession—and Israelis' newfound love of chocolate—to the next level. The concept is simple: The giant rotating meat stack is replaced by an Italian chocolate stack wi...

  • http://www.adn.com/2014/01/15/3275657/epa-concludes-pebble-mine-poses.html Great news for Bristol Bay !

    A long-awaited federal report released Wednesday concludes that a large gold and copper mine in the Bristol Bay area poses significant risks to the region's thriving sockeye salmon runs and its people -- an assessment praised by environmental, fishing and Native groups as sound science and sharply c...

  • http://www.nytimes.com/2014/01/05/magazine/a-speck-in-the-sea.html?partner=rss&emc=rss&smid=tw-nytimes&_r=0&pagewanted=all

    John Aldridge fell overboard in the middle of the night, 40 miles from shore, and the Coast Guard was looking in the wrong place. How did he survive?

  • http://www.tastingtable.com/entry_detail/national/15220?utm_medium=email&utm_source=national&utm_campaign=16055_2013_10_11&utm_content=Cooking_editorial

    We have five simple recipe combinations for roast squash. Pop 'em in the oven, roast, top 'em and you're done. Read more!

  • http://zesterdaily.com/cooking/himalayan-heat-with-chilies-from-bhutan/

    In Bhutan, chilies combine with onions and cheese for a spicy Himalayan dish called ema datshi or ema datsi.

  • http://seattletimes.com/html/foodwine/2021737862_2recipe04stewxml.html

    2. Preheat the oven to 200 degrees. Have a narrow, deep ovenproof pot with a tightfitting lid at hand; the food should fit in snugly. The pot should be about 9 inches across, with a capacity of a little over 4 quarts.

  • Organic is out, and natural is in—at least for some discerning, health-conscious consumers. Though organic is become more mainstream than ever, the label is actually being watered down and no longer has the same power and significance, says Amy Sousa, senior research analyst at The Harman Group and…

  • http://www.greenbiz.com/blog/2013/08/07/holly-fowler-sodexo-can-be-sustainability-game-changer

    Sodexo's senior CSR director discusses a growing emphasis on food as part of the larger sustainability discussion.

  • http://www.poughkeepsiejournal.com/article/20130804/LIFE08/308040002/-1/greattastes/?nclick_check=1

    Salads are not boring. Salads can be amazing. Salads can be full of nutrient-dense, nourishing ingredients and absolutely delicious. Salads can be really easy and fast to make. Especially during the hot summer months.

  • http://www.parade.com/58747/rosemaryblack/rethinking-watermelon/

  • http://www.poughkeepsiejournal.com/article/20130728/LIFE13/307280003/-1/greattastes/?nclick_check=1

    Much of the Mediterranean Basin experiences cool wet winters and blazing hot summers. The people of that region change their diet to accommodate the seasons.

  • http://www.washingtonpost.com/lifestyle/food/salad-for-dinner-recipe-for-chickpea-and-nectarine-salad-with-shrimp/2013/07/23/2d4f007e-f3af-11e2-81fa-8e83b3864c36_story.html

    Having salad for dinner may sound boring, but it doesn’t have to be.

  • http://www.startribune.com/lifestyle/taste/recipes/215869811.html

    Pork Tenderloin with Honey and Rosemary Peaches √Serves 6

  • http://www.charlotteobserver.com/2013/07/23/4184688/grab-some-chiles-and-make-your.html

    Move over, ketchup and sriracha. When it comes to versatile red condiments, harissa is my absolute favorite.

  • http://onpoint.wbur.org/2013/07/02/the-sustainable-grill

    Acclaimed chef Barton Seaver is with us, taking his sustainable spin on cooking -- heirloom veggies, humanely raised meats -- to the grill.

  • http://www.chicagotribune.com/features/food/sc-food-0614-summer-produce-20130621,0,2505307.story

    The farmers market is a bazaar of plenty, and chief among its pleasures are vegetables rarely seen in supermarkets. There, mizuna snuggles next to the kale; kohlrabi nestles next to the bok choi; breakfast turnips tuck up to the early carrots; and black radishes mingle with their more familiar red-a...

  • http://blogs.sodexousa.com/bettertomorrow/2013/06/19/workplace-myth-buster-you-can-eat-right-at-work/

    “I travel too much;” “I have too many lunch meetings;” “It’s a stressful time of the year;” “I sit all day;” you’ve heard them all, right? I have been known to use some of them myself.

  • http://www.qsrmagazine.com/news/chefs-executives-unite-menus-change-conference

    Attendees at the first annual Menus of Change leadership summit, which took place in Cambridge, Massachusetts, examined the future of food and the challenges facing the country in terms of health, health care, and the food systems.

  • http://online.wsj.com/article/SB10001424127887324482504578454812584399682.html

    Gardeners are venturing beyond the herbal A-list to B-listers like lovage, lemon balm, chocolate mint and the Mexican herb papaloquelite.

  • http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats

    After 10 weeks, hypertensive rats fed a diet consisting of 5 percent asparagus had lower blood pressure than their counterparts fed a standard rat diet.

  • http://www.athoughtforfood.net/potato-salad-with-dill-horseradish-aioli/

    Potato Salad with Dill + Horseradish Aioli

  • Check out Paul Devlin's Earth Day video: http://paul.wistia.com/medias/hrj0k66peh

  • Happy Earth Day! https://www.facebook.com/SodexoSustainability

    Sodexo and our commitment to economic, social and environmental responsibility.

  • http://blogs.sodexousa.com/bettertomorrow/2013/04/19/this-earth-day-do-it-for-cod-and-country/

    I am thrilled and honored that Sodexo chose recipes from my first cookbook, For Cod and Country, to help them celebrate sustainable seafood and Earth Day. When we talk about sustainable seafood, we are not just talking about sustaining the seas, but also about sustaining the communities that provide...

  • http://www.fsrmagazine.com/food-beverage/meatless-mondays-go-mainstream?utm_campaign=20130418&utm_medium=email&utm_source=fs_insider

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