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The Weekly Newsletter |
Menus and Stories for March 13-19, 2004
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| A Shrimp Dinner to Go |
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Here's an example of one of our recent dinners.
How 'bout that?
Delicious Food. Convenient packaging.
Scroll down to see this week's menu. |
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What's in this issue: |
1. Dinners to go for the month
2. St. Patrick's Day Dinner to Go Special
3. Casserole of the Week
4. Have a Glass of Wine
5. A Sea Change
6. A Note from Laurey |
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| The nightly dinners for the week |
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We make dinners to go Monday through Friday each week. Give us a call by late morning or early afternoon and we'll fix up a dinner (or 2 or 4 or 12), will make you a salad, and will toss in our selected bread of the day.
Then all you need to do is come by between 4:30 and 6:00 to pick up your just-made dinner in its own microwaveable container. Easy enough? We hope so!
Monday March 15 Chicken and Gorgonzola Pasta 10.00
Tuesday March 16 Spinach, Artichoke, and Pancetta Lasagna 8.50
Wednesday March 17 St. Patrick�s Day Dinner to Go Special (see following article)
Thursday March 18 Grilled Pork Chops with Winter Greens 10.50 **
Friday March 19 Grouper with Brown Rice and Pineapple Salsa 11.50
** means low carb. still delicious, just low carb. |
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Dinners to go for the month |
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St. Patrick's Day Special Dinner - Wednesday, March 17 |
Here's your last chance to get in on our St. Patrick's Day Special.
Please call no later than Monday in order for us to make sure we have the right groceries on hand for you.
The dinner, as usual, will be presented in our to-go containers and will be ready for you to pick up between 4:30 and 6:00 on the 17th.
The menu this year is:
At the start:
Smoked Salmon with Cucumber Wedges and Fresh Dill
The Dinner:
Rack of Lamb with a Coffee and Mustard Glaze
Roasted Spring "Fingerling" Potatoes
Dilled, Braised Green Cabbage
Irish Soda Bread
The price per person for the dinner: 17.75 (+ tax)
And then - if you wish - the Dessert:
Guinness Stout Cake (Yup!) 3.25 per person
(Mark says it is delicious!!!)
P.S. We'll also have Corned Beef and Cabbage in the deli case - just come by! |
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| Casserole for this week |
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We make a special casserole each week.
Please call in your order by the end of the day on Tuesday and we�ll fix a full or half pan for you and will have it ready to pick up on Wednesday, between 4:30 and 6:00 pm.
The larger pan serves 9 or so, whereas the smaller portion is perfect for 4.
Here�s what we�re doing this week:
Wednesday, March 17
Good �old fashioned Tuna Noodle Casserole
(a bit spiffier than the one your Mom used to make)
Full: 38.50
Half: 19.25
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Have a Glass of Wine |
Did you know you could enjoy a glass of wine with your lunch now? Yup! Beer too.
Maurie, our resident oenophile, has been finding and bringing in special wines and beers for your dining pleasure.
We're finding that many of you are already enjoying this addition, but there just might be some of you for whom this is new information.
Okay. Now you know!
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| Grilled Avocados |
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Richard's latest brainstorm:
Grilled Avocados.
A Salsa filling.
Atkins people call this a "special category" food.
We just like to say, "Yum!" |
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A Sea Change |
Our mission says, "to make a positive contribution to our community" and also, "to use local sources of food wherever possible."
Recently we found a local source for Salmon. Granted, it is Alaskan Salmon, but the fisherman himself catches it, ships it here, and sells it to us. Oh yes, he lives here when he is not in Alaska. This is the real stuff. Wild Salmon, not farm-raised, so you know no environmental harm is being done.
We've decided to stop using farm-raised salmon. We can no longer ignore how detrimental it is to the environment, and, frankly, it is just not a healthy thing to eat.
SO, you might see our salmon price going up, but you can trust that we are serving a very good product.
And really, our community is not just the one here in Asheville, but the bigger one - the whole earth.
Thanks for supporting us in this change. And thanks for helping the planet too.
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| A Note from Laurey |
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Hmmm.
What to say?
Um.
Gee.
How 'bout, "I'll be in touch next week!"
Cheers,
Laurey
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By the way: |
If you do not wish to continue to get these weekly notes, scroll down to the bottom of the page and click on "unsubscribe."
Similarly, if someone forwarded this note to you and you wish to be ADDED, scroll down (etc.) and click on the "subscribe."
No further questions will be asked.
Promise! |
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Contact Info: |
Laurey's Catering and Gourmet to Go
67 Biltmore Avenue
Asheville, NC 28801
828-252-1500
Laurey Masterton, Proprietor |
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