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The March Newsletter |
Menus and Stories for the month of March, 2004
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| Karen setting up a buffet in our Garden Room |
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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. Springtime Champlain Chocolates
5. Martha's Gallettas
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 the 8th Teriyaki Chicken with Pineapple and Brown Rice 9.75
Tuesday the 9th Almond Crusted Salmon with Snow Peas 12.00 **
Wednesday the 10th Pork Tenderloin with Dried Plum and Pecan Stuffing 11.00
Thursday the 11th Cajun-style Meatloaf 10.00
Friday the 12th Chipotle Shrimp and Vegetable Skewers 12.00
** means low carb. still delicious, just low carb. |
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St. Patrick's Day Special Dinner - Wednesday, March 17 |
We're doing a special dinner for St. Patrick's Day once again. We're jazzing it up a bit this year. Please call to order by the end of the day on Monday, March 15th if you can.
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 10
Eggplant Parmesan (completely Vegetarian)
Full: 29.50
Half: 14.75
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It's Spring! it's Spring! It's Spring!!!!! |
Delicous.
Delicious.
Cute.
Oh, and delicious!!!
New from Vermont's Lake Champlain Chocolates.
(yum!) |
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| Martha's Galettas |
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Boy the cooks are in fine form these days!
It's hard to know what to tell you about - there are so many possibilities.
Since this is what I had for lunch yesterday, I guess I'll start with Martha's Galettas. The easiest thing to say is that they are like individual pizzas - but that does not do justice to Martha's flaky pastry, hand rolled and hand formed. More like a rustic Tuscan pie, she fills them with her daily inspiration: local roasted vegetables, cheeses, herbs.
Trust me when I tell you that they make a very nice lunch. Have the shop gang warm one up for you, or tuck it into your picnic basket for a sunset stroll up on The Parkway.
I would if I were you! |
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A note from Laurey |
Once again it has been a memorable week. Sometimes I feel so excited that I really wonder if it IS possible to burst. "Burstable" is how I feel these days.
The biggest thing to tell you is that, after much deliberation and pondering and hoping, I am thrilled to have found a literary agent to represent me as I move along with the creation of my book. It is a long and slow process and I am far from done, but this is a big step and just this morning I signed the contract and put stamps on the envelope and sent the papers on their way. Now I ask for a collctive crossing of fingers and wishing of wishes that a publisher or two will soon be interested in taking on this story-telling caterer from the mountains of North Carolina who grew up making brownies with her mother in the mountains of Vermont. The working title of the book is Elsie�s Biscuits: simple stories of me, my mother, and food.
I�ll let you know what happens next.
And, thank you SO much for all of your encouragement so far!
***
I�m bursting with the thrill of Spring too. It poured last night at my house. The skies opened up and woke me and kept me awake as I listened to the trees, the road, the deck getting soaked. I know I was awake for a long time and actually don�t remember ever getting sleepy, but of course I did finally fall asleep and woke to a mixed and thrilling choir of birds outside my window. This is the third night I�ve kept my windows open and the air, this morning, was full of the new and exotic smell of wet dirt.
I hired a friend to come to my house last week to help me manage my tangle of weed-filled gardens. She spent a day cleaning out the beds right next to my house and so now, when I open my kitchen door, they are the first thing I see. I managed to tidy up the bed that runs next to my driveway and each day I stop and point out the new growth to my pup. She is not REALLY interested in flower beds unless there are squirrels in them � but I show her the green shoots just the same.
And here at work we have the windows in the shop open too. There is a huge weeping willow behind the bicycle shop across the street and today, all of a sudden, there is a hint of green. Martha, our resident gardener, is going to get to work in our garden behind the shop soon. Yup. It�s Spring.
***
One other very cool thing happened this week too but I am not allowed to tell you quite yet. Hopefully I�ll have a big announcement in April. And you�ll just have to wait!
Bye for now.
Come say hello if you�re in the neighborhood.
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| A look into the kitchen |
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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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